With a nod to the St Kilda of old (a little grunge, a little cool), Newmarket Hotel combines these elements with its own urban style from the group behind the Middle Park Hotel , the Albert Park Hotel and the Royal Saxon in Richmond. Group director Julian Gerner has again employed the rich skills of consultant chef Paul Wilson and Mark Healy from 6 Degrees architects. Here you will find a striking space of indoor and outdoor dining areas and a chef’s table for up to 16 people, which cleverly uses light and space with a modern retro feel.

The menu focuses on Californian flavours that are conducive to a warm Australian climate. Think soft-shell crab tacos, cured hams and rare breed roasts from the wood-fired oven. No wine or beer is served in bottles, with four reds, four whites, a sparkling and a rose all available by the carafe along with 17 beer taps serving some interesting brews. The consistency of this group and their collaborative nous and style means St Kilda has a new/old watering hole.