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4th anniversary party

Come join us and celebrate the Oasis four year anniversary on Saturday November 29, 2014!

Enjoy some complimentary champagne to toast with us and leave room for cake and dessert!

To celebrate this emerald anniversary, we are offering our first dinner and play package. Our regular Saturday entry rules apply, so couples and women are invited to join us for a delicious prix fixe dinner at 7pm and to celebrate with us at Oasis before an after dinner.

We’ll be taking over the restaurant Cafe California, just a short walk up Church Street from Oasis. The prices below include tax and gratuity for the restaurant meal plus admission to Oasis that day and evening for one combined price.

All tickets for dinner must be prepaid and we will sell out, so be sure to book early–sorry, no refunds. 

Cafe California will set the mood using our emerald anniversary theme. Ladies, we hope you’ll wear your favourite green and sparkly clothing and jewelry. See below for the menu and pre-pay buttons to reserve your spot.

Oasis is pleased to offer our guests accommodations at the Ramada Toronto (right across the parking lot from Oasis) for the special Oasis rate of $144/night (starting rate for standard king/queen), other options are available.  For reservations, call the hotel directly (416) 977-4823 or the Ramada Plaza Reservations line…1800-567-2233 and reference Oasis Aqualounge or reference code CGAQUA.  This rate works for rooms from November 27 to November 30, so we hope you’ll stay the weekend! (remember we are a short cab ride or 10 minute walk to the Eaton Centre, so you could combine your Oasis weekend with a little holiday shopping).

Click on the gallery below to view the suites and other images from the Ramada.

The dinner is less than $60 per person plus tax and gratuity and then buying a package means you get into Oasis at over a 25% discount.

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OASIS CAFE CALIFORNIA EMERALD EVENT MENU:

Glass of sparkling Sauvignon Blanc on arrival APPETIZER

Beetroot Salad
Baby beets, artisan goat cheese, grilled zucchini, red onion, white bean purée, pistachios, and avocado citrus vinaigrette

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Pan Seared Jumbo PEI Scallop
On a bed of crisp watercress drizzled with avocado citrus vinaigrette

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Oven Baked French Brie
Topped with grilled pear, cranberries in a Malbec reduction, and crushed pecans, served with toasted garlic crostini

MAIN COURSE

Oven Roasted Half Rack of Lamb
With a pistachio and honey mustard crust, served with a Malbec demi-glaze, creamy scalloped potatoes and market vegetables

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AAA Prime Rib
Cooked to your preference and served with bearnaise sauce, a double stuffed baked potato, and asparagus topped with toasted slivered almonds

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Oven Baked Halibut Steak
Served with garlic butter sauce, caramelized fingerling potatoes, and market vegetables

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Penne With Goat Cheese and Pine Nuts
With sweet peppers, mushrooms and onions in a pesto cream sauce

DESSERT

Dark chocolate chocolate mousse infused with Amarula cream liqueur and topped with fresh whipped cream

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Cranberry infused creme brûlée