QT Melbourne’s chic rooftop will relaunch on Friday, October 13 with more intimate spaces, including booths that suggest settling in for a long lunch would be a very good idea indeed. There will also be a new private cocktail lounge and a Mediterranean food focus at the hotel bar.

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“We did a massive menu tasting and we’re all excited,” says new executive chef Nic Wood, who previously oversaw the food at Los Angeles coworking collective NeueHouse, which has dining rooms in Hollywood and Venice Beach. “It’s going to be approachable, fun, flavoursome food that’s easy to eat.”

Seafood is a focus: think crayfish cocktails with cognac-horseradish Marie Rose sauce, and a raw snapper cannoli with preserved lemon, creme fraiche and barbecued jalapenos.

There will also be a fried mortadella sandwich with provolone and pickled pepper on white fluffy bread.

“It’s a full relaunch of the rooftop to elevate it to the next level,” says the Perth-born chef.

Other new additions to the rooftop include bookings and table service.

The bar’s signature cocktails will be available as single serves or shared for up to six people, such as the espresso martini-inspired Bulleit Punch made with Bulleit rye whiskey, Mr Black coffee liqueur, orange and miso syrup and clarified cream, or an aromatic Daiquiri with basil oil.

Open Mon-Wed 3pm-late, Thu-Sun noon-late, 133 Russell Street, Melbourne, qthotels.com/melbourne