The Ritz-Carlton Melbourne’s new culinary destination Atria is set to debut with sweeping skyline views from 80 storeys high.
A new sky-high dining experience is coming to the 80th floor of Melbourne’s Ritz-Carlton hotel, with new restaurant Atria set to open on 23 March.
Named after the brightest star in the southern constellation, Triangulum Australe, the establishment will be headed by acclaimed executive chef, Michael Greenlaw (Bibendum, London, and Vue de Monde, Melbourne), with contributions from culinary advisor and renowned Australian chef, Mark Best (Marque, Sydney).
Contemporary, refined menus will be driven by the seasons and inspired by nature, highlighting local and native ingredients from small producers like Central Highlands truffles from Oak Hill and Mount Martha Mussels from the Mornington Peninsula. Greenlaw’s passion for diving is said to be another strong influence on Atria’s menus.
“Our vision for Atria and the dining experience at The Ritz-Carlton, Melbourne is driven by a quest for the unusual, the hard to find and the hyper-seasonal. It’s this quest that shapes the way we source our produce, informs our menus and inspires the culinary experiences we create for diners. We want Melburnians as well as guests to adopt Atria as their own”, he says.
An adjoining cocktail bar, Cameo, will also open in the space, serving premium spirits, rare vintages, and creative cocktails.
With its prime position on the 80th floor, the restaurant’s pièce de résistance is its uninterrupted views across Melbourne, visible through windows that span the entire level.
Interiors by local designer, LAYAN, are a tribute to the 1920s Art Deco and Art Nouveau movements with elegant, modern finishes. Warm tones are complemented with opulent textures and artworks that are inspired by the Australian artist, Fred Williams.
A 90-metre-long bar is made from Victorian Ash, while a striking chandelier that runs the length of the restaurant was handmade by local artist, Flaming Beacon.
A kitchen window and open pastry space invite curious diners to watch as their food is prepared.