The Waterside Hotel

Overview

The Waterside Hotel, standing tall and proud on the corner of Flinders Street and King Street, is finally opening its doors following a massive transformation. The revitalised venue now showcases a beer garden, multi-level South-East Asian restaurant, rooftop bar, outdoor terrace, ground-floor pub and additional event spaces. 

While it was an enormous undertaking, the project was in the safe and experienced hands of Sand Hill Road, a group known for redeveloping some of Melbourne's most notable and loved pubs. Their previous renovations include The Espy in St Kilda, the Richmond Club Hotel on Swan Street, and the Garden State Hotel on Flinders Lane.  

"The Waterside Hotel is the culmination of decades of revitalising pubs across Melbourne. We're deeply passionate about breathing new life into treasured venues, and we felt that now was the perfect time to revive The Waterside Hotel — restoring this iconic landmark while offering something truly unique for Melbourne, that is on a global scale," says Matt Mullins, co-owner of Sand Hill Road.

This project has been in the works for an eye-watering eight years. While the heritage-listed 1925 facade has been preserved, the interior has been entirely renovated to modernise the venue and create a new destination for Melburnians to head to for a night out in the CBD. The ground-floor pub will uphold traditions, offering modern pub fare. At the same time, the new PAST / PORT restaurant, which spans three levels, will serve a Southeast Asian-inspired menu, all under the watchful eye of executive chef Sarah Chan (from the Espy's Mya Tiger). 

Sand Hill Road has led the project with their signature 'Melbourne-first approach', which seeks to honour the legacy of historic venues, while revitalising them for future success and longevity. Mullins says, "The Waterside Hotel is not just about grand design — it's about how people connect to the rooms, the mood, and each other. We've strived to create something that carries the soul of a Melbourne pub, but on a scale and ambition that feels truly world-class."

The Public Bar and Beer Garden has a capacity for 400 patrons, with an extensive 18-meter-long central bar anchoring the space and ensuring that everyone is well-hydrated. The Private Lounge Bar on level five is set to become one of Melbourne's most sought-after private dining rooms. It can seat up to 50 guests, and with personalised butler-style service, it's an exclusive setting for celebrations. There are also additional event spaces throughout the seven-level venue, with a capacity of up to 300 people.

PAST / PORT, led by Head Chef Liam Lee, showcases Australian produce while celebrating Malaysian, Singaporean, Thai, Vietnamese and Indonesian cuisine. "Growing up around slow-simmered curries, sambals pounded by hand, and family feasts prepared with painstaking detail, I learned early that food is memory, love, and tradition on a plate. 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," says Sarah Chan. 

Chan's personal favourite dish, a nostalgic homage to her hometown roots, is Sarawak laksa, which is a weekday off-menu lunch special. Menu exclusives include pre-order showstoppers such as the lobster with salted egg yolk popcorn, Singapore chilli mud crab with fried mantou, and a hefty 600 gram O'Connor ribeye. Other signature dishes include tom yum prawn dumplings, crying steak tartare, Balinese crispy fried duck, chicken curry Kapitan, and spanner crab pad thai, as well as chilli caramel eggplant.  

Mullins says, "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. 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."

Images: Arriana Leggierio.