In a city known for its ubiquitous wine and cocktail bars, Fleet not only has the title of tallest rooftop bar on Melbourne’s Flinders’ Street - but is one of a handful of venues leading the modern-day rum renaissance. Fleet has become the latest addition to Vibe Hotel in Melbourne.
The bar, which has officially opened, is home to one of the city’s most iconic and picturesque views, with Paul Kelly Design (Black Star, Crown Casino) transforming the hotel’s former penthouse apartments into a chic, 90-pax rooftop bar reminiscent of an intimate private suite.
Kelly’s fun yet sophisticated fit-out, with design touches from the 1980s, is complete with amber and dusty pink tones, custom-made furniture, and a long bar where rum reigns supreme. A wraparound outdoor terrace is decked out with green and white striped upholstery to add a garden party frisson, while the retractable roof and glass panelling not only cater to all weather conditions but also frame stunning city views to perfection.
Fleet’s stylish, travertine bar is generously stocked with more than 70 different rums from around the world. Award-winning mixologist Grant Collins has consulted and created a drinks list where local distillers JimmyRum, Boatrocker Distillery and Queensland’s Beenleigh Distiller sit alongside international rum producers from Guatemala, Puerto Rico, Jamaica, and Cuba. A vintage and rare bottle collection, dating back to the 1930s, completes the rum offering.
Beyond rum, guests can also voyage through 50 different gins from international and local producers such as Four Pillars, Bass & Flinders, and Patient Wolf distilleries; fine whisky from around the world; local craft beers; and a selection of wines from the Yarra Valley, Geelong, Mornington Peninsula, and surrounds.
There’s also a strong list of timeless cocktail classics, signature blends and experimental combinations, all with a distinct Melbourne-style and nautical flavour.
Chef Asish Kumar’s bar-snack menu has paid homage to Victoria’s best producers and is the perfect complement to Collins’ drinks selection. Think half-shell seared scallops drizzled in lemon chilli and butter topped with Yarra Valley caviar; torched Skull Island prawns with orange gastrique and puffed wild rice; Yurrita Cantabrico anchovies served with tomato butter and rye bread crisp; grilled corn tostada; braised pork cheek croquettes; and grilled lamb tenderloin served with olive salsa, pickled fennel, and black garlic jus.
Fleet rooftop bar, on level 22 of Vibe Hotel Melbourne, will open Tuesday to Saturday from 3:00 pm until late, and lunch from 16 May from 12:00 pm every Thursday, Friday, and Saturday.
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