Peter Dillon and Jonathon Mattick of Handpicked Wines, and chef Charlie Carrington
Destination dining: Final hospitality venues announced for 80 Collins
Food
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Apr 24, 2019
Following an extensive search, QICGRE can this week reveal the final four venues joining the carefully considered list of hospitality operators at Melbourne’s 80 Collins in mid-2020.

Reflecting QICGRE’s focus on collaboration, each drinking and dining venue has been chosen for its uniqueness as well as the commitment of its founders to the shared mission of capturing Melbourne’s vibrant energy within this culturally and commercially significant development.

The much-anticipated lineup already includes the new flagship fine diner from internationally acclaimed chef Martin Benn and his Sepia co-founder Vicki Wild in partnership with leading Melbourne hospitality group Lucas Restaurants. Setting the tone with a world-class dining experience, the expansive split-level venue is by no means the only new-to-market concept for Melbourne’s newest culinary landmark.

Paddock-to-plate restaurant concept Farmer’s Daughters by chef Alejandro Saravia is one such innovation, while Speakeasy Group brings its celebrated flair for the dramatic to Melbourne’s east end in the form of Art Deco-inspired Champagne and cocktail bar Nick and Nora’s.

Joining them will be a new casual dining concept by Charlie Carrington (Australia’s youngest hatted chef), Handpicked Wines’ first urban cellar door in Victoria, a specialty coffee house from an Axil Coffee Roasters alum, and the new flagship for Michelin-trained pastry chef Christy Tania’s Glacé.

Throughout the product development process, QICGRE has invited each collaborator to approach the destination as a blank canvas; to reimagine the boundaries of their existing business concepts and leverage the creativity for which Melbourne’s food and drink scene is famed.

With this approach, QICGRE enacts its vision for the site as a destination that reinforces Melbourne’s status as one of the world’s great food cities as well as a cultural icon that will make Melburnians proud.

Daryl Stubbings, Director – Australian Investment Management for QICGRE, says: “We are very proud to have worked with some of the hospitality industry’s brightest stars to present a unique offer that will enliven the precinct from early morning until late at night.

“By adopting a collaborative approach, we enabled these talents to explore untapped creative territory and express their craft in new and innovative ways,” he adds. “The resulting new-to-market concepts will render 80 Collins a true destination for lovers of exceptional food, wine and coffee.”

Colours Bowls is a fresh take on Charlie Carrington’s casual eatery, Colours by Atlas. Specialising in fast yet nourishing Mediterranean-inspired plant-based cuisine, the venue is inspired by Carrington’s time in Israel. Referencing the White City architecture of Tel Aviv, the interior concept comes via Melbourne-based architecture firm ARCD and Tel Aviv design team Craft and Bloom.

Glacé at 80 Collins will be the flagship location for dessert maestro, Christy Tania (formerly of L’Espadon at Ritz Paris and Guy Savoy, Paris). The split-level space will feature a Parisian-inspired salon du thé offering artisanal cakes, ice cream, desserts, coffee and high tea. The second-floor dessert bar will focus on plated desserts, dessert cocktails and a dessert degustation.

Maverick is the newest offering from the team behind popular Melbourne cafe venues, Mayday Coffee & Food and The Petty Officer. Located on 80 Collins’ ground floor with frontage onto Little Collins Street, Maverick will offer quality specialty coffee from Melbourne roastery Axil Coffee Roasters, along with a contemporary cafe menu.

The Handpicked Cellar Door at 80 Collins will be the first urban cellar door and wine bar in Melbourne for the five red-star Halliday-rated producer, Handpicked Wines, which has vineyards across Australia and some of the world’s top grape-growing regions. The new venue will offer curated wine flights, cask tasting, expert-led wine workshops and blending classes along with regional cheeses and charcuterie.

Find out more about culinary innovation at 80 Collins.

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