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Private Functions

Give your next event a better point of view! Whether you are planning a quiet affair or a lavish celebration, the private dining deck area boasts one of the most breathtaking waterfront views along the eastern seaboard that can accommodate up to 75 people. One Fish-Two Fish will make your private dining event memorable. From our breathtaking views, our award-winning Wine List and Contemporary Cuisine, to our impeccable service, One Fish-Two Fish has everything you need to create the perfect party, wedding reception, anniversary, birthday, holiday party, corporate event or pharmaceutical party. Our chefs and catering staff understand the special one-of-a-kind nature of your event and are here to take care of you. You set the agenda and invite the guests; we'll take care of the rest.

Review our Private Dining and Catering Menus as simply a starting point; Our Catering Director Tracy Creamer will assist you in designing the private dining menu that is best suited to your event. Let Chef Jim Mayer's culinary experience create the perfect palette of food for your special occasion.

There is no rental charge, however, there is a required minimum of $2,500 for Sunday through Thursday and $3,000 for Friday and Saturday. This minimum is applied to the food and beverage portion of the bill. Taxes, standard 20% gratuity and audiovisual equipment along with other special requests such as live entertainment may not be included in the minimum amount nor may gift certificates be purchased in the event that the required minimum amount is not met.

In order to reserve the private dining area you must secure with a credit card. No charges are made to the card until the day of the event. If you need to cancel for any reason, request must be made two weeks before the event, otherwise the minimum amount is non refundable.

Please contact Tracy Creamer, Monday through Friday between 9:00 and 3:00 at (757) 496-4350 for a personal tour of our private dining area and to discuss how we can help you plan your next event.

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