Treehouse Hotel Silicon Valley

Valley through Instagram ads of the Hotel's opening around May 2025. I follow a lot of the other brands that Treehouse is under, such as 1 Hotels and Baccarat Hotels, which is why I’m guessing the algorithm targeted me. I’ve been to the 1Hotel in Hanalei Bay and San Francisco, and had a good experience at both, so it was interesting to see the newer Treehouse brand opening up in Sunnyvale nestled in the Silicon Valley (the first one in the US). For those wondering the aesthetic of the Treehouse brand, it’s almost like a combining memories of a childhood treehouse, playful nostalgia while keeping it subtly luxurious. We had such a good experience touring the hotel on our own (we did also dine at Valley Goat, which is a must visit) that we decided to get in contact with the venue, and our contact was Christina. She did a fabulous job and we knew we were in good hands as she has an experienced history in the wedding industry prior to working at Treehouse. She was also able to get all of our questions answered promptly, from both sides of our family, from numbers + contract information to correct lengths of tablecloths we would need to rent. She was also able to do some wonderful lighting fixes (which were comped and much appreciated) the day of which made the mood of our “Hallowedding” Fantastic! We were able to rent the whole event barn for our wedding, which was fantastic as our guests were able to spread out. Our Guest Count was 60 of our closest family as friends as we wanted a smaller headcount. For our reception, we decided to go forward with your classic three-course meal versus a banquet, as one of our big ideas for our wedding was like it was you were having a nice dinner with us. I’ve been to a number of weddings as a guest and honestly sometimes food at hotel weddings tend to miss the mark, but this one was a hit, as the portions were quite generous, and offered had a unique menu to select from (I still think about the salad we had with the fried Halloumi Cheese, and the Salmon with the Carrot Puree as a non-carrot fan.) If I had to nit-pik anything, there was a bit of a delay between when my husband and I cut the cake, to when our guests got the cake- but that’s me really thinking hard about trying to find a fault! My parents joke that I need to figure out another event to have hosted here. Maybe a future wedding anniversary! Couple of High Level Things: Wedding Date 10.31.2025 Headcount: 60 People (30 People from Each Side of a Combination of Family + Friends) Spend: $30k (F&B + Venue Fees) Menu: Appetizers Duck Spring Roll: with Lime Hoisin Spicy Watermelon Poke: Crispy Rice, Avocado Mousse Grilled Cheese Bite: Brioche, Aged Cheddar Cheese Dinner Menu: First Course: Crispy Halloumi Tuscan Kale, Pomegranate Seeds, Shaved Fennel, Lemon Mint Vinaigrette Main Course: Brined Chicken Breast Saffron Rice Pilaf, Caramelized Fennel, Eggplant and Fire Roasted Pepper Puree • OR • Beef Tenderloin Potato Pave, Sautéed Rainbow Chard, Green Peppercorn Jus • OR • Grilled Campbell River Salmon Beluga Lentils, Local Carrot Puree, Herb Salsa Verde Dessert Chocolate Mousse Tartlet Espresso Ganache, Biscotti Crumble