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A quirky fitout big on colour and texture. A tongue-in-cheek menu featuring ice-cream sundaes and wedges. And a 12th-storey perch that faces north, drenching the space in sunshine.

Mid Air, part of the boutique hotel Melbourne Place, is a crafty-cool restaurant and bar that enhances the city’s dining-in-the-sky options from breakfast through to post-dinner drinks.

The Good Food Guide’s Young Chef of the Year in 2023, Nick Deligiannis has written a menu that taps into his Greek heritage and fine-dining training, including a riff on lamb doner; whiting from Corner Inlet paired with a rich and salty sauce inspired by kakavia, a Greek fishermen’s stew; and a giant pork chop dubbed a tomapork .

Mid Air’s breakfast starts at 6.30am and is open to hotel guests and the public. Grilled crumpets topped with spanner crab and brown butter hollandaise might be the pick of the menu.