Private dining · events
One long table.
The whole shed. The whole fire.
Weddings that hate banquet halls, harvest dinners, the good kind of office party. The shed goes to one party at a time, and the fire cooks for the table, not for a menu.
How a night runs
- 01
You write to us
Dates, headcount, and the occasion in one honest sentence. The occasion changes what we cook, so tell us the real one.
- 02
The menu is set with Ren
Two weeks out, over a call or at the bar. A spit roast at the centre, boards down the table, the falling-oven desserts. Dietary needs planned in, not around.
- 03
The night itself
Doors an hour before you sit. The fire has been going since dawn, so the room already smells like the reason you booked it. We staff it like a Saturday and it runs until the coals say otherwise.
Questions people ask
- How many people fit at the long table?
- Forty-two, on one table down the middle of the shed with the fire at the end. Twenty feels generous; thirty feels like a wedding.
- What does a private night cost?
- The room's normal Saturday, not an event premium. Midweek buyouts cost meaningfully less, and nobody ever asks.
- How is the menu decided?
- Set with Ren two weeks out. It is a fire menu: a spit roast, boards down the table, falling-oven desserts. Not a plated tasting.
- Can we bring our own wine?
- Yes, corkage per bottle, and June will not comment on your choices out loud.
Start the conversation
Write to board@smokefall.ca with dates, headcount, and the occasion, or use the contact form. You will hear from a person, not a booking system, within a day.
Planning reading: our straight guide to booking a whole restaurant.