Private dining at the Malmaison in Aberdeen is a stylish affair, with three rooms to choose from – each with a unique look and feel.Private dining at the Malmaison in Aberdeen
If you’re a petite party The Chef’s Table makes the most sumptuous surrounds, with a generously sized dining table at its centre, distressed wooden floorboards and traditionally Scottish plaid, high-backed dining chairs. The most unique aspect however are the two feature walls which give guests a glimpse into two of the kitchen’s most exciting details. Firstly, as the name suggests, there’s a wall that onlooks the chef’s working, so you can get a feel for how the team put your food together, and secondly there’s a glass wall that allows a look into the hanging chamber, where the restaurant’s beef is aged for 28 days. For dinner with a bit of drama, there’s no beating this spot. With a capacity of ten for either dinner or drinks, an event here is a personal and private affair.
For slightly larger groups there’s the Hauf room which sees a capacity of 12 guests being able to be accommodated in the sumptuous boudoir style space. The plush dark red décor features striking, patterned wallpaper, dramatic artwork and an oval dining table surrounded by cherry-coloured chairs.
Larger party sizes can be catered for in the Rubislaw room which is monochrome in its décor – with beautiful mirrors, comfortable black dining chairs and a variety of table options possible – and can seat up to 30 people for dinner, or host 50 for drinks and mingling.
Whichever of the spaces you choose for your Private dining at the Malmaison in Aberdeen you’re sure to be welcomed with warm hospitality by the team, and menus can be tailored to your preferences. Prices vary, but typically packages start from £45 per person and include three courses, half a pottle of wine each and a glass of fizz. The menus put forward a range of international cuisine, so you could start with Mexican-style salt and pepper calamari or a British salt beef and confit pork terrine, before moving on to miso glazed short rib or crab and scallop risotto for mains.