The famous Palace Hotel of inner Melbourne has reopened, following a major renovation by Endeavour Group’s pub arm, Australian Leisure & Hospitality (ALH).
The group says this significant investment in the Camberwell pub, established in 1888, is a testament to ALH’s dedication to Australia’s pub culture.
The meticulous renewal project, led by Cayas + Ward and built by Five One Group, blends the pub’s history as a community cornerstone with contemporary hospitality.
The Palace now boasts a new kitchen, a refresh of the classic downstairs pub, and a transformed second level, incorporating a 60-person function room and the Josephine Lounge, named after the venue’s first publican, Josephine Ann Dickens. There is also a “dedicated sports vision nook”.
External upgrade works were completed in conjunction with Heritage Listing Victoria.
A highlight of the project was the discovery and subsequent restoration of an original wooden staircase, along with original heritage tiles. An internal spiral corner was also retained.
Along with the new space came a new menu, created by executive chef in Victoria, Tony Moss.
Upstairs dining is dedicated to snacks and sharing plates aimed at social occasions, while downstairs serves classic modern counter meals.
“Upstairs, at Josephine’s Lounge, you can’t go past the smoked barramundi brioche … and if you’re dining downstairs, the pork cutlet is a true classic,” said Moss.
Beverage options include wines from Victoria and South Australia, a modernised cocktail list and a wide beer selection, including Guinness.
Venue manager Neil O’Connor says the hotel has always been special to Camberwell locals.
“We’ve created a unique offering that caters to every mood and occasion, from a casual weeknight to a sophisticated evening out, all built around a serious dedication to quality F&B,” he said.
Paul Carew, ALH Managing Director, said the group takes its redevelopments seriously.
“We believe in honouring the rich history of these iconic venues, while innovating, to deliver truly outstanding food and beverage experiences.”
