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ABC News
6 days ago
- ABC News
Rail trail set to open in Queensland's Pioneer Valley
Retirees Mike and Margie Browne say Queensland's Pioneer Valley Rail Trail has been a reason to get out of bed in the morning. They have for the past two years been helping to build a 40-kilometre trail for mountain bikers, walkers and horse riders by connecting disused sugarcane railways west of Mackay. The work got harder in January when Mr Browne was diagnosed with lymphoma and the couple had to start visiting a hospital for chemotherapy. "It's given us something to think about rather than dealing with anything to do with health," Mr Browne said. The couple joined the volunteer group of about 15 people with the aim of creating a tourist attraction. "We want to help get Mackay and Mackay's small communities on the map," Ms Browne said. She has been by her husband's side to help with the physical and logistical work. During the wet seasons they have travelled around Australia and tested out their bikes on other rail trails. "We've been living in our caravan motorhome till now," Ms Browne said. "We both love to travel, but this [project] has given Mike some time to rest up and I've been able to do stuff that he can't sometimes." After thousands of hours in conversations with cane farmers and hard work battling fences and natural springs, the first section of trail has unofficially opened to the public. "Eventually it'll be part of the entire section that will run from the harbour up to Finch Hatton," Mr Browne said. The total length of the more than 100 rail trails in Australia has grown from 2,100 kilometres in 2014 to 3,180km. The success of other trails, such as the one in the Boyne Burnett Valley, should act as a model for new routes, according to Rail Trails Australia president Damian McCrohan. "They've seen a lot of people specifically going to that region now to ride it," he said. "There's a hotel opened at Many Peaks [population 149], there's cafes setting up along the way to cater for rail trail users." The organisation did not have hard numbers on visitation, but Mr McCrohan said the popularity of some routes close to city centres had pushed totals into the hundreds of thousands. He said the challenge for volunteer-run trails was maintaining them. The dream for the Pioneer Valley volunteers is to connect Mackay's city gates to Finch Hatton, 60 kilometres to the west, which is the trailhead for a recently opened series of mountain biking tracks. Adam Carter bought the Criterion Hotel in Finch Hatton in 2022 and said the community had welcomed the increase in visitors. "The trails that they've built within the mountains behind us here are just amazing," he said. The Brownes intend to keep working on the next stage of the rail trail. Mr Browne is optimistic that connecting the existing mountain-bike park in Finch Hatton to the broader valley will see the tourism spend spread. "We've seen these small communities [across Australia] just exploding, like Finch Hatton has and will, because of all these people coming to the area," he said. "It's a natural spin-off."
The Advertiser
16-07-2025
- The Advertiser
Warm up at The Falcon, a 'higher-brow dive bar with a hearty menu'
Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."
The Australian
19-06-2025
- The Australian
Luxury meets sustainability in Melbourne
Experience a first look at Melbourne's brand new 1 Hotel – a place where Victoria's natural environment is celebrated in every element of your stay. 1 Hotel Melbourne is unlike any other experience in the city. A retreat right on the Yarra, the hotel honours the city's natural beauty and vibrant heritage in everything it does. The commitment to sustainability, and reverence for Victoria are reflected in everything from the design elements to the locally-focused menus of its signature restaurant, From Here by Mike. Featuring 277 guest rooms and 114 hotel-branded residences, as well as several dining options, 1 Hotel Melbourne merges luxury and nature through its design and interiors. More than that, it honours Melbourne's heritage in a sustainable way. For example, during construction, heritage-listed materials from the city's old Goods Shed No. 5 were reused and restored to begin a new chapter in the city's story. Decorated with 7000 plants, the interiors of 1 Hotel emphasise its focus on nature. The lush atmosphere is enhanced by light streaming through the expansive glass walls – connecting guests to Melbourne with views of the Yarra River and beyond. Repurposed wharf materials are woven throughout the property's design, used to both enhance the aesthetic and fill functional roles. For example, 1944 bluestone pavers from the old Goods Shed No. 5 have been preserved to form a heritage footpath. Other materials reused include subaquatic wharf timbers, railway sleepers, steel trusses, and even window frames have been restored to celebrate Melbourne's history. Signature restaurant From Here by Mike has been created in partnership with celebrated Australian chef Mike McEnearney. With a focus on local ingredients and a low-waste approach, the restaurant heroes Victorian producers, showcasing the quality and variety of produce available close to Melbourne. Menus will evolve throughout the day, but all retain the same ethos of low waste and sustainably grown food. There will be a focus on local growers, with diners encouraged to learn more about the people behind their meals. The wine list will also focus on local boutique growers, with a map showing the different regions each wine comes from. For those looking for a more relaxed atmosphere to enjoy a drink, the ground-floor Crane Bar and Lounge offers locally distilled spirits alongside Australian wines, in a space designed to encourage connection – both with fellow guests and Melbourne's vibrant surroundings. Wellness is also central to the ethos of 1 Hotel Melbourne, reflected in its dedicated wellness area. This includes a stunning indoor swimming pool, the Bamford Wellness Spa, a gym, sauna, steam room, jacuzzi, and even ice baths for guests to enjoy. Located on the banks of the Yarra, 1 Hotel Melbourne invites guests to slow down and take time to appreciate everything the city has to offer. Perhaps take a coffee to the gardens outside, or relax with a glass of local wine as you watch Melbourne evenings come to life. Be among the first to experience 1 Hotel Melbourne, where nature and luxury converge to create an extraordinary retreat in the heart of the city. Reservations are now open. To book your stay or learn more, visit 1 Hotel Melbourne.
