Wrapping eight years and seven storeys of transformation, Sand Hill Road has today reopened the doors of the historic all-new The Waterside Hotel.
First established on the site beside the Yarra River in 1853, it is undoubtedly one of Melbourne’s most historic pubs.
Victorian veterans Sand Hill Road (SHR) acquired it in 2017 and have undertaken a massive rebuild that began with demolishing all but the heritage-listed façade, in 2019, shortly before COVID closed everything.
A modern new structure has since been constructed behind and above the façade, with the addition of four storeys. Built around a central void, a grand staircase runs throughout and each level has a terrace or balcony.
SHR director Matt Mullins explains the remodelled Waterside is not just about grand design, but about “how people connect to the rooms, the mood, and each other”.
This begins with the beating heart Public Bar and Beer Garden on the ground floor, which is now open. Licensed to hold over 400 people, it is anchored by a bold 18-metre-long central bar and features a large indoor dining area and outdoor beer garden.
The Public Bar menu serves flavour-packed pub classics and snacks, complemented by pizzas and shareable plates.
All The Waterside’s food options are steered by executive chef Sarah Chan, who was integral to the creation of The Espy’s Mya Tiger restaurant. She brings a food philosophy that blends south-east Asian traditions with high-energy, communal dining.
The drinks program – fulfilling the needs of workers and day trade through to late-night cocktails – is led by Tommy Morison, and the Public Bar will entertain guests through a line-up of live music, DJs, and big screens showing sporting events.
Stepping up to Level 2, PAST/PORT is The Waterside’s 160-seat restaurant, opening Friday, 21 November.
This too will be led by Chan, offering a menu drawing inspiration from Malaysia, Singapore, Thailand, Vietnam and Indonesia, while celebrating Australian produce. Signature mains include Balinese crispy fried duck and spanner crab Pad Thai, and Chan serves up a personal highlight dish of Sarawak laksa, which is a nostalgic nod to her hometown roots and passion for flavour.
“PAST/PORT draws upon the flavours of my heritage and the diverse places I’ve lived and travelled to across south-east Asia, all brought to life with the vibrancy and energy of this city,” she says.
The restaurant stocks local wine producers and a offers selection of cocktails, with classics alongside signature creations such as Jungle Bird, Pandan Fizz and PP Ranch Water.
Level 3 is PAST/PORT’s Rooftop Cocktail Bar & Outdoor Terrace, which expands the dining experience into the arenas of cocktails, snacks and music.
There are spaces dedicated to large events and functions on Level 1 and 4, including private and semi-private dining spaces configured for intimate gatherings and events for up 300 people. And Level 5 is the Private Lounge Bar, for up to 50 guests, destined to become Melbourne’s most sought-after private room, with exclusive access and hand-crafted finishes.
At basement level there are patron amenities, and a state-of-the-art service kitchen, which is one of three throughout the hotel.
The full-scale redevelopment was with Technē Architecture and interior designer Eleisha Gray. Panoramic city views complement the more than 1,800 plants installed, creating lush gardens and prompting Melbourne Lord Mayor Nick Reece to dub it the “hanging garden of Flinders Street”.
Sand Hill Road, driven by brothers Matt and Andy Mullins, Andrew Larke, Doug Maskiell and Tom Birch, has earned a massive reputation for reimagining Melbourne pubs in the 26 years since its establishment, as seen at the award-winning Garden State Hotel in the CBD, and incomparable The Espy in St Kilda.
In 2022 the group sold eight of its hotels to Australian Venue Co, retaining only The Waterside, which has benefitted from their undivided visionary focus since.
The heritage-listed hotel was built in 1925, on what became the corner of Flinders and King streets, after the Yarra was redirected. The building retained its rough reputation, opening early to service wharf workers, with Licensing Court Judge Fraser once describing the hotel as “the dirtiest in Melbourne”.
A century later it has been reborn, courtesy of an investment into its future that faced ballooning construction and compliance costs that went well beyond the original projected $27 million.
Earlier this year SHR began unveiling its latest creation, heralding “the culmination of decades” of experience revitalising Melbourne pubs to usher in a first class, seven-level hospitality destination for up to 1,000 people.
“The Waterside Hotel is the most ambitious project we’ve ever undertaken, and we’re thrilled to finally open the doors and share it with the city,” says Matt Mullins.
“It’s a venue that stays true to the soul of a Melbourne pub while setting a new benchmark for world-class hospitality experiences, with each level having its own energy and character.”
