Arbory Afloat
Melbourne's favourite floating bar is back, signalling a gorgeous Greek-inspired summer ahead filled with gyros, cocktails, and good vibes.
Overview
Before the much-loved Yarra River venue Afloat hibernated for winter, the waterfront was looking a little more Rio de Janeiro than usual. Now, for its annual reinvention — its eleventh overall — the ever-changing floating bar and restaurant is adopting 'Yamas Greece' as its latest moniker, inspired by Greece's sun-drenched coastal colours, flavours and vibes.
With the new design guided by interior designer Emily Jamieson, this easy-breezy spot has previously channelled the spirit of other international escapes, from the Amalfi Coast to Palm Springs. Oh, and other full-scale takeovers, from a floating Lacoste tennis court during the Australian Open to a floating showroom for the Audi Revolut F1 Team.
"Greece has this incredible ability to feel both timeless and alive — ancient history and architecture sitting alongside sun-soaked island life, busy tavernas, brilliant blue water and the energy of modern Athens. For Afloat, we wanted to capture that feeling rather than recreate any one place, drawing on whitewashed textures, blue shutters and striped umbrellas alongside warm timber, terracotta and olive trees. The result is a world that feels warm, relaxed and transportive — somewhere you can settle in for the afternoon and find yourself still sitting as the sun goes down," says Jamieson.
Of course, the food, drinks and entertainment will embrace the Greek theme with refreshing cocktails, summery flavours and an energetic atmosphere. While certain menu favourites will return, new dishes, inspired by the fresh produce of Greek cuisine, will grace the menu. According to HQ Group Executive Chef Paul Dunlop, that means fresh produce that evokes long, relaxed days, almost certainly by an idyllic body of water.
Start with a selection of meze, including dolmades with dill yoghurt, dips with pita, and pan-fried saganaki with honey, lemon, and oregano. Share grilled swordfish with caper leaf and chive butter, a slow-roasted lamb shoulder with braised potatoes and grilled lamb chops. But make sure you save room for the gorgeous gyros, stuffed with lamb kofta, yoghurt-marinated chicken, or herb falafel.
"Greece has such an amazing culinary offering – from beach clubs and tavernas to street vendors, wine bars and the many gyros shops, there was so much to draw inspiration from. We wanted to bring those experiences back to Afloat in a way that feels relaxed and fun, providing something for everyone while using it as an opportunity to hero our great local Australian producers," says Dunlop.
Of the wine program, HQ Group Head of Wine, Marcus Ellis says, "With an emphasis on native Greek varieties — many grown since antiquity — the list ranges from the resolutely traditional to the new wave, in styles both classic and adventurous. From Crete to the Peloponnese, Thessaly, to the island of Santorini — as well as some local expressions — these wines show just how dynamically vibrant this 6,500-year-old wine-growing scene is today."
Once you've worked your way through a couple of Greek wines, it's on to sampling the creative and playful exclusive seasonal cocktails. Start with a Milos Watermelon Spritz for a fresh and fruity bev; cool off with an Ouzo Frozen Coke; try the Mount Olympus Iced Tea with vodka, gin, rum, tequila, mountain tea, lemon, verjuice and cola if you're in for a big night; and finish with a Baklava Negroni for dessert.
"The cocktails reflect our experiences of Greece, from the mainland to the islands, but the interpretations are distinctly Afloat. The Tsipouro Highball showcases the classic Greek spirit with botanicals and fresh grapefruit soda, while the classic mix of Ouzo and Coca-Cola gets a frozen twist with the piney notes of mastic. All the drinks are light and fresh, made for high drinkability on long sunny days and balmy nights in good company," says Head of Straight Up Cocktails, Tom Younger.
Images: Supplied.
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