Stepping into 1 Hotel Melbourne is an invitation to de-stress from the busy city surrounds. The beautiful space on the banks of the Yarra River, created with reclaimed timber, neutral colours and chic furnishings allows you to relax whilst taking in the luxury of this sustainable hotel.
This is the newest hotel from SH Hotels and Resorts built under the watchful eye of Damon Page, Area Managing Director, Asia Pacific. Located in the Docklands precinct, the property shows off both the old with the new, with the heritage listed Mission to Seafarers a beautiful and historic neighbour to the eco hotel. Reclaimed timber has been used extensively throughout the hotel, including the reclaimed elm trees, from decommissioned railway bridges, old railway sleepers and wood sourced from the construction of Melbourne’s Metro Tunnel. The craftsmanship is flawless and a new look for Melbourne. Damon commented what sets this hotel apart from others – “Is the way we seamlessly blend sustainability with elevated design and service. We’re located in a heritage building reimagined through a nature led lens – featuring organic textures, recycled materials and lush greenery throughout.”
In Goods Shed No 5 you can see some of the original salvaged elements such as the Malcolm Moore crane dating back to the 1940’s. Thus the chill out ‘Crane bar and lounge’ was created. As you cast your eye around this huge space you can look out at the majestic Yarra River or South Wharf. In the summer months you can imagine the outdoor seating and park area being used to the max. For now however with the cold winter it is lovely to feel enveloped inside in the plush soothing surroundings of the lounge. Nothing seems to be too much trouble for the staff, they are knowledgeable and helpful and are definitely invested in customer care.
From Here by Mike McEnearney has a beautiful farm to table approach. Showcasing ingredients locally sourced such as the Twice Baked (Meredith Dairy) Goats Cheese used for their soufflés. There is a nod to Australian heritage using Satltbush salt and Port Arlington mussels, Western District Roaring Forties Lamb, Southern Sea Greens from Coastal Victoria and Long Paddock Cheese from Castlemaine. Mike is a man after my own heart with a Steamed marmalade suet pudding with a vanilla custard – I can’t wait to taste this, it sounds like it could have come off a menu from my local pub in the Cotswolds! Mike has an interesting bio he has worked for Neil Perry’s Rockpool before Open Kitchen by Mike. His uncomplicated food with low wastage is a great concept and will be well received here in Melbourne.
On the second level sits the relaxing Bamford Wellness Spa and across the corridor a tranquil swimming pool a must for the business traveller. Damon commented ” Guests can explore our riverfront wellness, studio, steam room and pool, Bamford Wellness Spa, experience with music-led cultural activations, or host events in one of the city’s most striking reclaimed spaces. Every detail in intentional, – making 1 Hotel Melbourne a new kind of luxury for the conscious traveller.”
Damon kindly took me on a behind the scenes look at some of the suites. The corridors had living moss on the sides of the doors. Some of the suites had hanging chairs, there were taps with filtered water. The suites exuded luxury with a comfortable feel you just wanted to sit in the chair have a swing and look out over the Yarra river. The cabinetry was very impressive using all reclaimed timber and beautiful designs. The concept was carried throughout the whole hotel.
There are 277 guest rooms and 144 hotel branded residences, so a sizeable boutique hotel. Damon mentioned ” The majority of the homes have been sold with the residents preparing to move into their new homes in the coming months. There are plenty of plans to come for this heritage site but for now what a delight it is to have this new hotel so close to the city and yet such a tranquil site.
Hold the Prosecco 
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