Private Event Venues Melbourne

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The southern Hemispheres highest event space

IN A CITY THAT THRIVES ON FOOD, WINE, CULTURE AND SPORT, WHERE BETTER TO EXPERIENCE IT ALL THAN EUREKA 89 – THE SOUTHERN HEMISPHERE’S HIGHEST EVENT SPACE, PERCHED ON THE BANK OF MELBOURNE’S YARRA RIVER.

Bold yet elegant, Eureka 89 takes dining to new heights, elevating your senses. Towering 300 metres above sea level, guests can enjoy breathtaking 360° views of magical Melbourne from the MCG and Rod Laver Arena to Flinders Street Station, Federation Square, the Port Phillip Bay and beyond to the Dandenong Ranges.

Led by award-winning executive chef, Renee Martillano, the Eureka 89 team has curated a premium menu showcasing regional ingredients and some of Australia’s finest wines. See for yourself why foodies flock to Melbourne.

Eureka 89 is a unique space and highly customizable to your specific events needs and is formed from 2 spaces – The north point and south point rooms. These rooms can also be combined to offer exclusive use of the entire 89th floor with the capacity to hold 400 guests for a cocktail style event.

Take a virtual tour of the space

Northern Point Room

An open plan space accommodating up to 230 guests standing or 120 seated, the Northern Point Room with a flexible floor plan is the perfect space for any occasion. Boasting views over the CBD, Port Phillip Bay, Federation Square and Flinders Street Station with floor to ceiling window views

Southern Point Room

The Southern Point Room is more intimate, featuring a custom designed showpiece bar and a stunning hand-cut glass chandelier and overlooks Port Phillip Bay, Albert Park Lake and the Botanical Gardens with floor to ceiling window.

Eureka 89 Executive chef

RENEE MARTILLANO

With over 20 year’s experience, Renee’s career began as a volunteer in the highly disciplined brigade of international competition chef, judge and vice-captain of the Australian Culinary Team Adrian Tobin in Perth WA. From volunteer to apprentice, and then to the halfway point in her career, Renee finally took hold of the opportunity to compete on the world stage, winning gold over Australia, Singapore, Hong Kong and other countries, in the Salon du Culinaire culinary competition in 2009. Renee then progressed to Chef De Cuisine in a kitchen of 50 chefs at the Perth Convention Centre.

Upon moving to Melbourne in 2011 and tasting what the Melbourne food phenomenon had to offer, and having many options available, Renee joined the team at Eureka 89, excited by the prospects of what this multi-faceted venue had to offer.

As the executive chef of Eureka 89 for the past 5 years Renee has excelled in guiding the team to deliver memorable food experiences for guests visiting the degustation dining room or those attending the many private events. She has been instrumental in bringing the international restaurant guide – Gault and Millau rating from 2 to 3 hats, whilst having the pleasure to work alongside highly recognised guest chefs such as Raymond Capaldi and Robin Wickens amongst others.

Like many great chef’s Renee isn’t restricted by having a favourite dish to cook or eat, but admits fresh produce and modern techniques inspire her design and, as for style – she says those in the know love a dish with a modern look and classic Australian produce.