Guests can enjoy their experience in one of our three unique dining spaces that together can host up to 260 guests. Two glowing onyx bars offer a stylish backdrop for pre-game or intermission cocktails. Just steps away, the Champagne Room beckons with its mother-of-pearl wall and an exquisite mahogany and ebony table, providing a secluded dining experience for up to eight guests. Lastly, our main dining areas are perfect for gatherings before events or during intermissions, delivering a refined ambiance for every occasion. Reserve your exclusive experience through the club manager today.

At the center of the Platinum Club stands our impressive 3,000-bottle Sterling Three Palms Merlot wine cellar, a striking floor-to-ceiling display of winemaking mastery. Offering a curated selection of rare vintages, this cellar provides the perfect backdrop for intimate dinners and exclusive tastings. Each bottle reflects a legacy of excellence, making it a must-experience for discerning wine enthusiasts at Scotiabank Arena. Our award-winning wine program is overseen by our Head Sommelier, Anne Martin.​ 

My culinary journey started just north of Toronto, where I was lucky to grow up surrounded by a rich mix of cultures and bold, exciting flavors. From a young age, food became my way of exploring the world and a way to connect with people, places, and traditions beyond my own. Over the years, I’ve had the privilege of working with incredibly talented chefs from around the globe, each one influencing the way I approach cooking today: with curiosity, respect, and a constant desire to evolve.

Now at the Platinum Club, I bring that global perspective into a refined dining experience rooted in local ingredients. Every dish is crafted with care, balance, and just the right amount of fun, showcasing the best that Ontario and Canada have to offer, season by season. For me, food should always spark excitement, conversation, and connection. That’s what I strive to create every time a plate leaves the kitchen. We hope you enjoy the experience as much as we love creating it.

- John Carty, Chef De Cuisine Platinum Club