On 5 Restaurant – Enquire about Royal Ascot Hospitality 2027
Eventmasters is delighted to offer Royal Ascot hospitality from the On 5 Restaurant, taking place from Tuesday 15th to Saturday 19th June 2027 at Ascot Racecourse.
On 5 combines exceptional fine dining with a commanding position on Level 5 of the Grandstand. Guests can enjoy outstanding cuisine alongside sweeping views of the racecourse, placing them at the heart of the action throughout the day.
For those looking to experience Royal Ascot in a different way, a range of alternative hospitality packages are also available across the meeting.
On 5 Restaurant FAQs – Royal Ascot 2027
What is included in the On 5 Restaurant Hospitality Package for Royal Ascot?
Our VIP On 5 Restaurant Hospitality Package has a wide variety of luxurious offerings to enhance your experience of the most prestigious horse racing meeting on the calendar.
This package includes a Queen Anne Enclosure ticket, private tables, a Moet & Chandon Grand Vintage 2015 Champagne on arrival, a four course luncheon presented by Michelin-starred Angela Hartnett, OBE with a choice of starter, main, dessert, and cheese, a complimentary bar throughout the day, a selection of liqueurs and fine wines by a sommelier, an Ascot Afternoon Tea (with Moet & Chandon Rose Imperial Champagne), as well as one car park label per 2 people, a race card, a racing paper, betting facilities, and a tipster.
Note that the complimentary bar will include Moet & Chandon Imperial Brut Champagne.
What is the minimum booking for a private table at the On 5 Restaurant at Royal Ascot?
The minimum booking for a private table is two guests, though a party of up to twelve guests can occupy a private table at the On 5 Restaurant on each day of Royal Ascot in 2027.
Where is the On 5 Restaurant located at Ascot Racecourse for Royal Ascot in 2027?
The premium VIP On 5 Restaurant Hospitality facility is located trackside on the fifth level of the Grandstand at Ascot Racecourse. It has panoramic views from its exclusive rooftop terrace, offering you and your guests/clients excellent views of the home straight. You are sure not to miss any of the action.
What is the dress code for male guests in the On 5 Restaurant package?
The On 5 Restaurant is located in the Queen Anne Enclosure and has a strict dress code for all guests using the facility during Royal Ascot.
For Gentlemen, they are asked to wear a suit with a collared shirt and tie; however, please note that bow ties and cravats are not acceptable. Any jackets and trousers worn should be of matching colour and pattern, whilst socks must be worn at all times and must cover the ankle.
Moving on to boys aged 13 to 16, they will need to wear a suit or jacket with a shirt and tie. As for younger boys aged 12 or younger, they will need to dress smartly, but they won’t have to wear a jacket or tie.
What is the dress code for female guests in the On 5 Restaurant package?
The Ladies’ dress code is also strict for the On 5 Restaurant package. Ladies are asked to wear a dress or top and a skirt, together with shoulder or halter neck straps (lace and chiffon fabrics are permitted with no minimum length. Trouser suits are also acceptable, but they must be of matching material and colour, whilst jumpsuits must fall below the knee and comply with the shoulder strap requirements shown above. A hat, headpiece, or fascinator must also be worn each day.
Moving on to girls aged 10 to 16, they should dress for a formal occasion, with a smart summer dress suggested. However, hats, fascinators, and headpieces are not compulsory for this facility.
How can I get in touch with Eventmasters regarding On 5 Restaurant Hospitality at Royal Ascot?
You can get in touch with us here at Eventmasters Corporate Hospitality regarding On 5 Restaurant Hospitality at Royal Ascot in numerous ways. You can go ahead and contact us via the form at the bottom of the page, or, if you would prefer, call our dedicated sales team on 020 7989 6500 with any questions you have regarding the On 5 Restaurant Hospitality at Royal Ascot in 2027.

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