Reservations

Reservations are required for events. Contact our events team at 613.271.3582.

Event Menus

Event Menus (complete)

Beverage Price List and
Wine Selection

Off Site Menus

Planning an event that is not at Brookstreet but want the exceptional quality from us. View our off-site menu.

Menus

When attending an event at Brookstreet, participants enjoy the outstanding dining experiences one expects from a world-class resort destination.

Select menus from our meeting packages for an all-inclusive option, or contact one of our Event Managers who will be pleased to meet with you and review options that are best suited to your own preferences and needs.

Our Menus

The menus have been created by our own Executive Chef, Clifford Lyness. Chef Lyness is available to meet with event planners to customize menus based on specific meeting requirements.

Brookstreet and Perspectives Restaurant are both proud recipients of the CAA/AAA four-diamond award.

Our Chef

Executive Chef Clifford Lyness, a native of Montréal, Canada began his culinary career in his home town. He completed his first cooking degree at the Rosemount Technology Center and was then welcomed at the Fairmont Queen Elizabeth Hotel to work under the tutelage of Chef Edward Merard.

After further studies at George Brown College in Toronto, Clifford completed his apprenticeship and earned his Red Seal at the Westin Harbour Castle, under Chef Rudolph Blattler. Chef Clifford continued at the Harbour Castle as Chef de Partie until 1998 when he joined the National Art Center under Chef Kurt Waldel and quickly became the Executive Sous Chef.

Upon joining Brookstreet’s culinary team in 2006, Chef Clifford has played an important role in creating Brookstreet’s culinary culture through his creative menus and leadership style. With the support of his beautiful wife and two children, Cliff adds his individual flavour to Ottawa's culinary scene.