Entire venue at Spotswood Hotel

Hudsons Road, 62, Melbourne, 3015
Spotswood Station (150 m)

Cristian B.

About this space

Rent out the entire venue at Sportswood Hotel!
The space is large for any gathering, round birthdays, corporate meetings or any other occasion you might want to host. The Sportswood Hotel is a beautiful place with plenty of room and natural light.
The venue consists of a private area, the main dining and a patio.


Prices

Sunday
11:00 am – 1:00 am
from $35 per person
Per session
11:00 am – 1:00 am
from $35 per person
Note: Alcohol licence until 1:00 am. All prices include GST.
3 COURSE
SIT DOWN
50.0 P/P
ENTRÉE
Antipasto Plate (to share); served with a duo of
dips and toasted ciabatta
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine
jus
Crispy Skin Atlantic Salmon; Skin on Salmon
fillet resting on a fluffy mash with roasted
carrots and broccolini then finished with baby
capers, dill and lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed
with a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with
vanilla ice cream
Lemon Tart served with strawberries and
whipped cream
Spanish Churros served with vanilla ice cream
and chocolate sauce
Sticky Date Pudding served with vanilla ice
cream and butterscotch sauce
Fruit Salad served with berry coulis


3 COURSE
SIT DOWN
55.0 P/P
ENTRÉE
Lemon Pepper Calamari; shallow fried, served with
garlic aioli
Pork Belly Bites; served with creamy mash potato,
pea puree and apple jus
Seared Scallops; served in a Romesco sauce
Beetroot and Goats Cheese Arancini; served with a
parmesan toile and walnut sauce
Portobello Mushroom Bruschetta ; a traditional
bruschetta salsa served on a roasted Portobello
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine jus
Crispy Skin Atlantic Salmon; Skin on Salmon fillet
resting on a fluffy mash with roasted carrots and
broccolini then finished with baby capers, dill and
lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed with
a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with vanilla
ice cream
Lemon Tart served with strawberries and whipped
cream
Spanish Churros served with vanilla ice cream and
chocolate sauce
Sticky Date Pudding served with vanilla ice cream
and butterscotch sauce
Fruit Salad served with berry coulis
ENTRÉE
Antipasto Plate (to share); served with a duo of dips and
toasted ciabatta
MAINS
Chicken Parmigiana; Handmade, panko crumbed chicken
breast, topped with Napoli, Virginian ham and mozzarella,
served with chips and house salad
Beer battered fish & Chips; Market Fish of the day, beer
battered, served with house salad and chips with tartare
sauce
Penne Pollo Pesto; Marinated chicken cooked through a
creamy pesto sauce, topped with wild rocket and grana
Padano cheese
Pumpkin Gnocchi; Roasted pumpkin, semi-dried tomato
and pine nuts cooked in a creamy seeded mustard sauce
then finished with rocket and parmesan
Monday
11:00 am – 1:00 am
from $35 per person
Per session
11:00 am – 1:00 am
from $35 per person
Note: Alcohol licence until 1:00 am. All prices include GST.
3 COURSE
SIT DOWN
50.0 P/P
ENTRÉE
Antipasto Plate (to share); served with a duo of
dips and toasted ciabatta
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine
jus
Crispy Skin Atlantic Salmon; Skin on Salmon
fillet resting on a fluffy mash with roasted
carrots and broccolini then finished with baby
capers, dill and lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed
with a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with
vanilla ice cream
Lemon Tart served with strawberries and
whipped cream
Spanish Churros served with vanilla ice cream
and chocolate sauce
Sticky Date Pudding served with vanilla ice
cream and butterscotch sauce
Fruit Salad served with berry coulis


3 COURSE
SIT DOWN
55.0 P/P
ENTRÉE
Lemon Pepper Calamari; shallow fried, served with
garlic aioli
Pork Belly Bites; served with creamy mash potato,
pea puree and apple jus
Seared Scallops; served in a Romesco sauce
Beetroot and Goats Cheese Arancini; served with a
parmesan toile and walnut sauce
Portobello Mushroom Bruschetta ; a traditional
bruschetta salsa served on a roasted Portobello
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine jus
Crispy Skin Atlantic Salmon; Skin on Salmon fillet
resting on a fluffy mash with roasted carrots and
broccolini then finished with baby capers, dill and
lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed with
a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with vanilla
ice cream
Lemon Tart served with strawberries and whipped
cream
Spanish Churros served with vanilla ice cream and
chocolate sauce
Sticky Date Pudding served with vanilla ice cream
and butterscotch sauce
Fruit Salad served with berry coulis
ENTRÉE
Antipasto Plate (to share); served with a duo of dips and
toasted ciabatta
MAINS
Chicken Parmigiana; Handmade, panko crumbed chicken
breast, topped with Napoli, Virginian ham and mozzarella,
served with chips and house salad
Beer battered fish & Chips; Market Fish of the day, beer
battered, served with house salad and chips with tartare
sauce
Penne Pollo Pesto; Marinated chicken cooked through a
creamy pesto sauce, topped with wild rocket and grana
Padano cheese
Pumpkin Gnocchi; Roasted pumpkin, semi-dried tomato
and pine nuts cooked in a creamy seeded mustard sauce
then finished with rocket and parmesan
Tuesday
11:00 am – 1:00 am
from $35 per person
Per session
11:00 am – 1:00 am
from $35 per person
Note: Alcohol licence until 1:00 am. All prices include GST.
3 COURSE
SIT DOWN
50.0 P/P
ENTRÉE
Antipasto Plate (to share); served with a duo of
dips and toasted ciabatta
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine
jus
Crispy Skin Atlantic Salmon; Skin on Salmon
fillet resting on a fluffy mash with roasted
carrots and broccolini then finished with baby
capers, dill and lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed
with a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with
vanilla ice cream
Lemon Tart served with strawberries and
whipped cream
Spanish Churros served with vanilla ice cream
and chocolate sauce
Sticky Date Pudding served with vanilla ice
cream and butterscotch sauce
Fruit Salad served with berry coulis


3 COURSE
SIT DOWN
55.0 P/P
ENTRÉE
Lemon Pepper Calamari; shallow fried, served with
garlic aioli
Pork Belly Bites; served with creamy mash potato,
pea puree and apple jus
Seared Scallops; served in a Romesco sauce
Beetroot and Goats Cheese Arancini; served with a
parmesan toile and walnut sauce
Portobello Mushroom Bruschetta ; a traditional
bruschetta salsa served on a roasted Portobello
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine jus
Crispy Skin Atlantic Salmon; Skin on Salmon fillet
resting on a fluffy mash with roasted carrots and
broccolini then finished with baby capers, dill and
lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed with
a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with vanilla
ice cream
Lemon Tart served with strawberries and whipped
cream
Spanish Churros served with vanilla ice cream and
chocolate sauce
Sticky Date Pudding served with vanilla ice cream
and butterscotch sauce
Fruit Salad served with berry coulis
ENTRÉE
Antipasto Plate (to share); served with a duo of dips and
toasted ciabatta
MAINS
Chicken Parmigiana; Handmade, panko crumbed chicken
breast, topped with Napoli, Virginian ham and mozzarella,
served with chips and house salad
Beer battered fish & Chips; Market Fish of the day, beer
battered, served with house salad and chips with tartare
sauce
Penne Pollo Pesto; Marinated chicken cooked through a
creamy pesto sauce, topped with wild rocket and grana
Padano cheese
Pumpkin Gnocchi; Roasted pumpkin, semi-dried tomato
and pine nuts cooked in a creamy seeded mustard sauce
then finished with rocket and parmesan
Wednesday
11:00 am – 1:00 am
from $35 per person
Per session
11:00 am – 1:00 am
from $35 per person
Note: Alcohol licence until 1:00 am. All prices include GST.
3 COURSE
SIT DOWN
50.0 P/P
ENTRÉE
Antipasto Plate (to share); served with a duo of
dips and toasted ciabatta
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine
jus
Crispy Skin Atlantic Salmon; Skin on Salmon
fillet resting on a fluffy mash with roasted
carrots and broccolini then finished with baby
capers, dill and lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed
with a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with
vanilla ice cream
Lemon Tart served with strawberries and
whipped cream
Spanish Churros served with vanilla ice cream
and chocolate sauce
Sticky Date Pudding served with vanilla ice
cream and butterscotch sauce
Fruit Salad served with berry coulis


3 COURSE
SIT DOWN
55.0 P/P
ENTRÉE
Lemon Pepper Calamari; shallow fried, served with
garlic aioli
Pork Belly Bites; served with creamy mash potato,
pea puree and apple jus
Seared Scallops; served in a Romesco sauce
Beetroot and Goats Cheese Arancini; served with a
parmesan toile and walnut sauce
Portobello Mushroom Bruschetta ; a traditional
bruschetta salsa served on a roasted Portobello
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine jus
Crispy Skin Atlantic Salmon; Skin on Salmon fillet
resting on a fluffy mash with roasted carrots and
broccolini then finished with baby capers, dill and
lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed with
a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with vanilla
ice cream
Lemon Tart served with strawberries and whipped
cream
Spanish Churros served with vanilla ice cream and
chocolate sauce
Sticky Date Pudding served with vanilla ice cream
and butterscotch sauce
Fruit Salad served with berry coulis
ENTRÉE
Antipasto Plate (to share); served with a duo of dips and
toasted ciabatta
MAINS
Chicken Parmigiana; Handmade, panko crumbed chicken
breast, topped with Napoli, Virginian ham and mozzarella,
served with chips and house salad
Beer battered fish & Chips; Market Fish of the day, beer
battered, served with house salad and chips with tartare
sauce
Penne Pollo Pesto; Marinated chicken cooked through a
creamy pesto sauce, topped with wild rocket and grana
Padano cheese
Pumpkin Gnocchi; Roasted pumpkin, semi-dried tomato
and pine nuts cooked in a creamy seeded mustard sauce
then finished with rocket and parmesan
Thursday
11:00 am – 1:00 am
from $35 per person
Per session
11:00 am – 1:00 am
from $35 per person
Note: Alcohol licence until 1:00 am. All prices include GST.
3 COURSE
SIT DOWN
50.0 P/P
ENTRÉE
Antipasto Plate (to share); served with a duo of
dips and toasted ciabatta
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine
jus
Crispy Skin Atlantic Salmon; Skin on Salmon
fillet resting on a fluffy mash with roasted
carrots and broccolini then finished with baby
capers, dill and lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed
with a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with
vanilla ice cream
Lemon Tart served with strawberries and
whipped cream
Spanish Churros served with vanilla ice cream
and chocolate sauce
Sticky Date Pudding served with vanilla ice
cream and butterscotch sauce
Fruit Salad served with berry coulis


3 COURSE
SIT DOWN
55.0 P/P
ENTRÉE
Lemon Pepper Calamari; shallow fried, served with
garlic aioli
Pork Belly Bites; served with creamy mash potato,
pea puree and apple jus
Seared Scallops; served in a Romesco sauce
Beetroot and Goats Cheese Arancini; served with a
parmesan toile and walnut sauce
Portobello Mushroom Bruschetta ; a traditional
bruschetta salsa served on a roasted Portobello
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine jus
Crispy Skin Atlantic Salmon; Skin on Salmon fillet
resting on a fluffy mash with roasted carrots and
broccolini then finished with baby capers, dill and
lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed with
a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with vanilla
ice cream
Lemon Tart served with strawberries and whipped
cream
Spanish Churros served with vanilla ice cream and
chocolate sauce
Sticky Date Pudding served with vanilla ice cream
and butterscotch sauce
Fruit Salad served with berry coulis
ENTRÉE
Antipasto Plate (to share); served with a duo of dips and
toasted ciabatta
MAINS
Chicken Parmigiana; Handmade, panko crumbed chicken
breast, topped with Napoli, Virginian ham and mozzarella,
served with chips and house salad
Beer battered fish & Chips; Market Fish of the day, beer
battered, served with house salad and chips with tartare
sauce
Penne Pollo Pesto; Marinated chicken cooked through a
creamy pesto sauce, topped with wild rocket and grana
Padano cheese
Pumpkin Gnocchi; Roasted pumpkin, semi-dried tomato
and pine nuts cooked in a creamy seeded mustard sauce
then finished with rocket and parmesan
Friday
11:00 am – 1:00 am
from $35 per person
Per session
11:00 am – 1:00 am
from $35 per person
Note: Alcohol licence until 1:00 am. All prices include GST.
3 COURSE
SIT DOWN
50.0 P/P
ENTRÉE
Antipasto Plate (to share); served with a duo of
dips and toasted ciabatta
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine
jus
Crispy Skin Atlantic Salmon; Skin on Salmon
fillet resting on a fluffy mash with roasted
carrots and broccolini then finished with baby
capers, dill and lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed
with a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with
vanilla ice cream
Lemon Tart served with strawberries and
whipped cream
Spanish Churros served with vanilla ice cream
and chocolate sauce
Sticky Date Pudding served with vanilla ice
cream and butterscotch sauce
Fruit Salad served with berry coulis


3 COURSE
SIT DOWN
55.0 P/P
ENTRÉE
Lemon Pepper Calamari; shallow fried, served with
garlic aioli
Pork Belly Bites; served with creamy mash potato,
pea puree and apple jus
Seared Scallops; served in a Romesco sauce
Beetroot and Goats Cheese Arancini; served with a
parmesan toile and walnut sauce
Portobello Mushroom Bruschetta ; a traditional
bruschetta salsa served on a roasted Portobello
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine jus
Crispy Skin Atlantic Salmon; Skin on Salmon fillet
resting on a fluffy mash with roasted carrots and
broccolini then finished with baby capers, dill and
lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed with
a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with vanilla
ice cream
Lemon Tart served with strawberries and whipped
cream
Spanish Churros served with vanilla ice cream and
chocolate sauce
Sticky Date Pudding served with vanilla ice cream
and butterscotch sauce
Fruit Salad served with berry coulis
ENTRÉE
Antipasto Plate (to share); served with a duo of dips and
toasted ciabatta
MAINS
Chicken Parmigiana; Handmade, panko crumbed chicken
breast, topped with Napoli, Virginian ham and mozzarella,
served with chips and house salad
Beer battered fish & Chips; Market Fish of the day, beer
battered, served with house salad and chips with tartare
sauce
Penne Pollo Pesto; Marinated chicken cooked through a
creamy pesto sauce, topped with wild rocket and grana
Padano cheese
Pumpkin Gnocchi; Roasted pumpkin, semi-dried tomato
and pine nuts cooked in a creamy seeded mustard sauce
then finished with rocket and parmesan
Saturday
11:00 am – 1:00 am
from $35 per person
Per session
11:00 am – 1:00 am
from $35 per person
Note: Alcohol licence until 1:00 am. All prices include GST.
3 COURSE
SIT DOWN
50.0 P/P
ENTRÉE
Antipasto Plate (to share); served with a duo of
dips and toasted ciabatta
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine
jus
Crispy Skin Atlantic Salmon; Skin on Salmon
fillet resting on a fluffy mash with roasted
carrots and broccolini then finished with baby
capers, dill and lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed
with a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with
vanilla ice cream
Lemon Tart served with strawberries and
whipped cream
Spanish Churros served with vanilla ice cream
and chocolate sauce
Sticky Date Pudding served with vanilla ice
cream and butterscotch sauce
Fruit Salad served with berry coulis


3 COURSE
SIT DOWN
55.0 P/P
ENTRÉE
Lemon Pepper Calamari; shallow fried, served with
garlic aioli
Pork Belly Bites; served with creamy mash potato,
pea puree and apple jus
Seared Scallops; served in a Romesco sauce
Beetroot and Goats Cheese Arancini; served with a
parmesan toile and walnut sauce
Portobello Mushroom Bruschetta ; a traditional
bruschetta salsa served on a roasted Portobello
MAINS
Porterhouse; 250g Sirloin steak served with
roasted garlic chats, green beans and port wine jus
Crispy Skin Atlantic Salmon; Skin on Salmon fillet
resting on a fluffy mash with roasted carrots and
broccolini then finished with baby capers, dill and
lemon butter
Roast Chicken; Skin on crispy chicken breast,
served on garlic and bacon mash potato, with
prosciutto-wrapped grilled asparagus dressed with
a red wine jus
Mushroom Wellington; The Chef’s specialty
mushroom and brie wellington with cauliflower
puree, green beans and roasted carrots
accompanied with a sticky jus sauce
DESSERTS
Apple and Mixed Berry Crumble served with vanilla
ice cream
Lemon Tart served with strawberries and whipped
cream
Spanish Churros served with vanilla ice cream and
chocolate sauce
Sticky Date Pudding served with vanilla ice cream
and butterscotch sauce
Fruit Salad served with berry coulis
ENTRÉE
Antipasto Plate (to share); served with a duo of dips and
toasted ciabatta
MAINS
Chicken Parmigiana; Handmade, panko crumbed chicken
breast, topped with Napoli, Virginian ham and mozzarella,
served with chips and house salad
Beer battered fish & Chips; Market Fish of the day, beer
battered, served with house salad and chips with tartare
sauce
Penne Pollo Pesto; Marinated chicken cooked through a
creamy pesto sauce, topped with wild rocket and grana
Padano cheese
Pumpkin Gnocchi; Roasted pumpkin, semi-dried tomato
and pine nuts cooked in a creamy seeded mustard sauce
then finished with rocket and parmesan

Capacity

Standing
up to 150
Dining
up to 140

Cancellation policy

Flexible

Cancellations 7 days in advance will receive a full refund.

Cancellations 7 days to 24 hours in advance will receive a 50% refund.

Cancellations for events starting within 24 hours are non-refundable.


Catering and drinks

In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed

Facilities

Wi-Fi
Air conditioning
Natural light
Paid parking facilities available nearby
Projector
Flatscreen TV
Whiteboard
Flipchart
Conference call facilities
Storage space
Accommodation available

Music & sound equipment

PA system / music speakers available
Own music allowed
Bring your own DJ

Accessibility

Ground level
Wheelchair accessible

Allowed events

Promoted / ticketed events
Loud music / events
Wedding licence
Temporary event notices (TENs) available

Rules of the space

* A $500 damages bond must be paid for any party at management’s discretion; this may include events such as 21st birthdays, large work functions or events with live music. This will be held until 2 days after your event & will be refunded to your account as long as no damage to the property was reported. This may include but not limited to damage to the toilets, walls, tables & chairs, lighting

* Security is required for 21st Birthday functions as well as possible events with any form of live music (Band/DJ). Through a contracted Security firm we provide the security guard(s) for your event with the charge added to your final bill. The charge is $50p/h with a minimum of 5 hours and 2 guards required at all times.


The Spotswood Hotel is a wonderfully eclectic pub located in Melbourne’s inner western suburb of Spotswood. They offer a variety of beers on tap with a good selection of wines to be enjoyed. From traditional pub fare to fine cuisine. The Spotswood Hotel is the perfect venue for casual drinks, special dinners, business functions and much more!


Other spaces and event packages at this venue

from $35
per person / per session

Location