Corporate events and functions, Brisbane

The room in numbers

50seated at dinner

100standing

4hours in every buy-in, more by the hour

6machines on the floor, counting Pepper on the door

Serving robots on the floor, a robot bar mixing to order and Pepper on the door. The robot kitchen runs yum cha, canapés or a full menu, with drinks all night. The LED wall, the machine screens and the menu boards are dressed in your identity by the studio's own design bench.

The machines that work your night

Four of them, in this room. They come with the hire.

**The kitchen line**Six frying stoves, six noodle stoves and an arm at the pass. Most of the menu comes off it.

**The robot bar**Mixes to order, all night, and never gets the round wrong.

**The service robots**Carry the food out and clear it away, table by table.

**Pepper**Greets your guests as they come in. Nobody walks past without stopping.

What the room gets used for

Twelve kinds of night, and one room that does all of them. Pick the shape below and the menu that suits it.

Client events and thank-yousThe night that pays for itself in renewals.

Team nights and offsitesOut of the office, in a room that does the work.

Club presentation nightsTrophies, juniors and families. The season's photos on the LED wall.

Christmas partiesNovember and December, with menus written for it. See it.

Product and brand launchesYour identity on every screen, the machines and the boards.

Awards nightsA stage, a microphone and the wall behind you.

End of financial yearJuly, when everyone wants the same Friday.

Pitch nights and demo daysFounders, investors and a room that holds a hundred.

Member and association eventsChapters, guilds and societies. Sit-down or standing.

TastingsWhisky, wine and spirits, licensed, at the chef's table.

Weddings and engagementsSmall, warm and nothing like a function centre.

Film and photo shootsThe room hired by the day, without the catering.

The nights

A buy-in opens the room with the crew in it. Then one menu, per head, food and drink together. Then whatever carries your name.

Weekday, daytimeMonday to Friday, in and out before 5pm.

$1,2004 hours, the room and the crew

Sunday to Thursday, eveningThe quieter nights, the same room.

$2,2004 hours, the room and the crew

Friday or Saturday nightThe nights everybody wants.

$3,2004 hours, the room and the crew

The workshopDaytime, the room set to work.

$55per head, food and drink

Bites and a bar tabStanding, the easy way in, at any time of day. Food from the kitchen, drinks as you go.

$55per head, food and drink

Canapés and the barStanding, roving, the easy one.

$115per head, food and drink

Pasta nightArancini, then fresh egg pasta, seated.

$120per head, all in

Yum cha, carried by robotsShared steamers, brought to table by machine.

$145per head, food and drink

Steak nightSteak off the wood-fired oven and dessert, two courses, plated.

$150per head, all in

Seated dinnerThirty at the table, three courses, plated.

$185per head, food and drink

Party, run by robotsThe whole crew on the floor. The one people talk about.

$210per head, food and drink

The chef's tableSeven courses at the pass, the arms working in front of you.

$260per head, food and drink

Build your night, priced as you go

Sample menus

What the kitchen and the bar do at three times of day. Samples: the menu is written for your night, and the machines can make more than this.

Breakfast

From 7am · the room in daylight

Wonder Bean coffeelatte, americano, batch filter, from the kiosk, poured by the robot
Pastries on arrivalcroissants, danishes, morning buns
Steamed bunschar siu, pork, and a vegetable bun
Froyo and soft servethe three dollar one, if it is that kind of morning

Lunch

Working lunch, off the pass

Yum cha, the working setvegetable, chicken and corn, and the special dumpling
Buns and rollschar siu bun, pork bun, spring rolls
Seasoned friesgolden, house seasoning
The grazing tablecured meats, cheeses, fruit, crackers
Salads and greenstwo, changing with the season

Juice, soft drinks and water all day. Coke slushie from the kiosk. Wonder Bean on the coffee.

Dinner

Banquet, or three courses plated

Yum cha, banquet styleshared steamers carried to the table by the fleet
Xiao long bao, black trufflethe table one
Pork and chive, chicken and prawnthe dumplings people come back for
Char siu, the plated coursewith greens and rice, when the night is seated
Dessert off the passsoft serve, and something from the steamer

The robot bar mixes to order: aperol spritz, cosmopolitan, daiquiri, dark and stormy, espresso martini, gin and tonic, margarita, mojito, negroni, old fashioned, tom collins, whiskey sour. Soapbox beer, wine, soft drinks and water.

Good to know

Access

Fully accessible, inclusion-first, step-free throughout. Accessible parking bays and step-free entry from the car park.

Parking

On site, entry via 107 Alfred Street. Someone from Wonder will be on site to help you park.

How long we have the room

Every buy-in is four hours with the crew inside it. Extra hours are an add-on, and an early bump-in can be arranged.

Food from outside

The kitchen can run the whole night, or outside caterers and sponsors are welcome. Kitchen access for your own team is an add-on.

Holding a date

A twenty percent deposit holds the date. The balance is due seven days before the event. The date is not held until the deposit is received.

Your brand in the room

The LED wall, the menu boards and the machine screens can all be set in your identity, and the robots can wear it too. Designed, printed, fitted and stripped by the studio.

Nights at the studio

The room in numbers

The machines that work your night

What the room gets used for

Twelve kinds of night.
Yours is one of them.

The nights

Food and drink