Yarra Botanica is the latest floating bar to grace Melbourne's river, bringing with it an entirely Victorian drinks list and a mostly local menu.

Opening next Wednesday, the two-storey structure is draped in greenery and situated on the Southbank side of Sandridge Bridge, the footbridge that connects directly with Flinders Street Station.

It's not just a summertime affair, either, with umbrellas, heaters and blankets among the artillery of weather-proofing at the 690-capacity bar, a project of Australian Venue Co.

Among the all-local drinks are a Davo Plum Spritz made with Autonomy aperitivo and Etch sparkling water, seltzers by Moon Dog and 12 Victorian beers on tap, with more in cans.

Executive chef Telina Menzies and head chef Tony Moss zero in on different Victorian regions across the menu, listing where produce comes from in dishes such as the tempura whiting from Port Phillip Bay or rainbow trout doughnuts celebrating the Yarra Valley.

"I think the best thing was going on this journey and meeting all these suppliers and realising how many amazing products are in Victoria," says Menzies, admitting that she was initially daunted by the all-Victorian focus.

Six sourdough pizzas feature Salt Kitchen charcuterie from the Ballarat area and That's Amore cheese in toppings such as fig, smoked mozzarella and prosciutto. Another uses Meredith's goat cheese, pumpkin and warrigal greens pesto.

Soft-serve in flavours like lemon myrtle custard is entirely vegan, a collaboration with The Hemp Soft Serve Company.

Plant life defines the two-storey structure, with herb gardens, climbing vines and aquatic plants which border the north side of the pontoon.

In an effort to cut down waste, there's no single-use plastic offered to consumers, recyclable packaging is used where possible, and organic and recyclable waste is separated.

Open from March 16, Mon-Thu noon-late, Fri 11.30am-late, Sat-Sun 11am-late

Sandridge Bridge, Southbank, 03 8840 4824, yarrabotanica.com.au

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