Live Music Dinner Shows — three sets, five courses, one mezzanine
Quarterly dinner shows on the mezzanine: five courses paced against a three-set live performance, forty seats, the menu written against the setlist. $129 per guest, mailing list hears first.
The service
The menu is written against the setlist
Each show is built as one production: the band is booked for the mezzanine's acoustics, the kitchen writes five courses against the setlist, and courses land between sets — never during the songs people came to hear.
Forty seats, one room, no standing, no queues. The bar runs quiet through the second set because that's when the room listens, and the last course lands with the encore.
What's included
How a show gets built
Three sets, five courses
The menu is written against the setlist — courses land between sets, never during the songs people came to hear.
Forty seats, one room
The mezzanine takes forty for the night — no standing, no queues, no bar line crossing the acoustics.
Bands booked for the room
A soul revue to open the year, a jazz trio through winter, a blues night to close it — chosen for the mezzanine's sound.
The mailing list hears first
Subscribers get tickets 48 hours before the public on-sale — most shows sell inside a day of that window.
The cellar runs all night
The full list pours on show nights at house margins, with the sommelier's flight matched to the set.
Private buyouts of the mezzanine
The whole room books as one for private shows — your setlist, your menu, your forty guests.
The room, set for service
Soundcheck on the mezzanine, 17:40
The experience
How a show gets built
The season opens with a soul revue, runs a jazz trio through winter and closes with the blues night — each production announced on the events calendar and to the mailing list 48 hours before the public on-sale.
Private buyouts take the whole mezzanine for forty guests — your setlist, your menu, your night, with the band booked for the room rather than despite it.
On the plate
What the night includes
The setlist comes first
The band is booked a season ahead; the menu is written against their arc, not the other way round.
The menu rehearsal
Kitchen and band share a rehearsal week — courses are timed to the sets until the pacing is right.
The night
Doors 18:30, first pour 19:00, three sets with five courses between them, encore with the last pour.
The gallery
Seen at the last service
How the night runs
Three stages, no surprises
Tickets first
Forty seats per show, released to the mailing list 48 hours early. Most nights sell inside a day of that window.
The seating
Tables of two to eight on the mezzanine, every seat with a sightline to the stage. Full-mezzanine bookings get the private format.
The show
Three sets, five courses, one encore — the kitchen and the band run the same clock, and the room eats to it.
"Five courses and three sets, and the kitchen kept time with the band all night. The plate that landed with the sax solo is still the best-timed dish I've ever been served."
Elena W. · Winter jazz show, July 2025
Good to know
Questions about Dinner shows
The full register — gaming, privacy, vouchers — lives on the main FAQ page.
Quarterly — four productions a year, each announced on the events calendar and to the mailing list first.
Five courses paced to the performance, the full show, and table service through the night. Drinks run from the cellar list.
Yes — the mezzanine books as one room for private shows of forty, with the setlist and menu built with you.
Come as you are for dinner — the room is smart-casual, the band doesn't check, and neither does the maître d'.
Keep exploring
Other nights worth booking
Full catalogue with prices on the price page · venue story on about · every dish on the menu.
Dates go fast
Three sets. Five courses. Forty seats — and the list hears first.
Shows run quarterly with forty seats, and the mailing list gets tickets 48 hours early. Join the list or watch the events calendar — the next set is always closer than it looks.