With over 1,800 square feet (167 square metres) of versatile meeting space, including a seaside terrace and ocean view boardroom, The Sidney Pier Hotel & Spa offers unique and intimate venues for groups as small as 6 or as large as 60. And, while Haro's Restaurant + Bar provides an ideal venue to gather and raise a glass, be sure to ask how our banquet menus can make your working lunch or special event a delight.

Click here for more details on our meeting and event facilities, including a capacities chart and floor plan.

Our Food Philosophy

Catered events at The Sidney Pier Hotel & Spa feature restaurant quality cuisine from Haro's kitchen. The food is flavor-focused, artful, and memorable. Choose from a variety of innovative banquet menu options or customize an event with our Sales & Catering Manager.

Executive Chef Gordon O'Neill presents innovative and inspired menus, featuring simple concepts creatively rendered and boldly flavored. Chef O'Neill shops at local markets and uses organic ingredients from small local and regional producers whenever possible. His menus celebrate the seasonal harvest and his methods and techniques reflect the depth and diversity of his training and experience. He maintains a sustainable seafood menu which follows the guidelines of the Vancouver Aquarium's Ocean Wise program, serving seafood that is not endangered and supports sustainable fisheries.

Click here to download our catering menu. Please note: menu items, ingredients, and prices are subject to change.

Contact:

Melanie May
Sales & Catering Manager
The Sidney Pier Hotel & Spa
Tel: (250) 655-9760
Fax: (250) 655-9762
Email: melanie.may@sidneypier.com