Hotel Review: Element Melbourne Richmond

Sometimes a corporate hotel is just a corporate hotel. Other times, it’s like the Element Melbourne Richmond: a sophisticated, pet-friendly paradise packed with all the amenities.

When Marriott International announced the opening of the new Element Melbourne Richmond, the brand knew it would need key points of difference to stand out from the state’s already saturated hotel market. Turns out, it delivered.

Details

Element Melbourne Richmond
588 Swan Street, Richmond, Melbourne

First Impressions

As a Melburnian, I thought I knew every nook and cranny of Richmond’s bustling Swan Street. However, nestled within the new Botanicca Corporate Park is the Element Melbourne Richmond, in all its grand and vibrant glory.

The location itself was a little further away from the action than I was expecting, but in such an interconnected city, there are plenty of means to get you there in a flash. And hey, who doesn’t like a whole lot of privacy?

The property itself has all the trimmings of a luxe, new build, featuring an abundance of natural light and boutique furnishings. Designed by local architecture firm, Rothelowman, the curved façade is beautifully modern, integrating well with the surrounding industrial landscape.

Check-in was seamless, and the lobby felt both busy and connected, while still retaining an air of relaxation – a combination that is challenging to nail.

One of the drawcards of the Element Melbourne Richmond, aside from the obvious brand recognition and competitive price point is that your furry friends are welcome, too. It’s one of the only pet-friendly hotels in the area, and the property goes above and beyond to welcome your favourite travelling companions.

The rooms

The room was good. Nice. Nothing out of the ordinary here. It was generous in size with a big, comfy bed – a detail that doesn’t go unnoticed. However, the real drawcard of my Balcony King Room was the massive outdoor terrace.

I’d go as far as to say it’s the biggest balcony I’ve encountered in any hotel room. There were sweeping views of Melbourne’s city skyline, alongside a table and chairs that were begging for a sunset Champagne.

If you are in the mood for a little in-room beverage, there is one small catch. The minibar facilities are located in the lobby, meaning you’ll have to venture downstairs if the mood strikes you. This isn’t a super surprising contingency to come across in a new hotel. In fact, a lot of properties have made the decision to cut the minibar altogether. Firstly, they take up space that could be otherwise utilised; secondly, they generate a mere fraction of hotel revenue, cost time and money to monitor inventory and are often just not worth the bother.

Balcony King Room Element Hotel Richmond — The balcony king room featuring an outdoor terrace

The food

The Mint Lane Restaurant and Bar serves contemporary Australian food for breakfast, lunch and dinner. The space integrates seamlessly with the rest of the hotel: it’s clean and sophisticated, while the food is also up to scratch. I definitely enjoyed the buffet breakfast, but would probably advocate for shopping around the area for lunch and dinner if time permits.

The amenities

The amenities are the real star of the Element Melbourne Richmond show. For starters, there’s free Wi-Fi for all guests, which is always a nice touch. There’s also a 24-hour fitness centre, as well as bike hire for you to explore the banks of the surrounding Yarra River. Corporate travellers can take advantage of the 280 square-metre event space, alongside catering and expert planning services, which are on offer, too.

Oh, and there’s also an on-site laundry, electric car charging points and car rental.

Element Hotel Richmond — Boardroom amenities

Sustainability

A recognised industry leader in the longer-stay eco space, it made sense for the hotel brand to lean into its already sustainably conscious ethos with this property. And that is precisely what they did.

Oversized windows provided an abundance of natural light, alongside a number of other eco-conscious touches. The property utilised energy-saving LED lighting, CO2 sensors monitoring air quality as well as water-saving taps in the bathrooms.

The verdict

The Element Melbourne Richmond did very few things wrong during my stay. Everyone I encountered was super friendly and accommodating, while the pet-friendly inclusion really helped to boost brand loyalty for me. Very few complaints.

We rated

You’d be surprised how much a good robe influences my purchasing decisions – and this one was a doozy. I also loved the scale of the outdoor terrace and the plushness of the bed. It felt like they paid attention to my Zen, and made an effort to ensure that, even if you’re there on business, your room is a place to relax.

We’d change

While the bathroom does provide the classic hotel toiletries, the shower was another story, merely offering a 2-in-1 shampoo/conditioner. This is a disastrous outcome for many travellers. I’d love to see traditionally corporate hotels veer away from catering to an (often male) unfussy, low-maintenance guest, to one that is considered and sophisticated with its bathroom amenities.

Score

4/5

Located just an hour north-west of Melbourne, the largely undiscovered Macedon Ranges quietly pours some of Australia’s finest cool-climate wines and serves up some of Victoria’s best food.

Mention the Macedon Ranges and most people will think of day spas and mineral springs around Daylesford, cosy weekends away in the countryside or the famous Hanging Rock (of enigmatic picnic fame). Or they won’t have heard of the Macedon Ranges at all.

But this cool-climate destination has been inconspicuously building a profile as a high-quality food and wine region and is beginning to draw serious attention from oenophiles and epicureans alike.

The rise of Macedon Ranges wine

liquid gold barrels at Kyneton Ridge Estate Winery — Barrels of liquid gold at Kyneton Ridge Estate Winery. (Image: Chloe Smith Photography)

With elevations ranging from 300 to 800 metres, Macedon Ranges vineyards are among the highest in the country. This altitude, combined with significant day/night temperature swings, makes for a slow ripening season, in turn nurturing wines that embody elegance and structure. Think crisp chardonnays, subtle yet complex pinot noirs and delicate sparkling wines, along with niche varietals, such as gamay and nebbiolo.

Despite the region’s natural advantages – which vary from estate to estate, as each site embodies unique terroir depending on its position in relation to the Great Dividing Range, soil make-up and altitude – the Macedon Ranges has remained something of an insider’s secret. Unlike Victoria’s Yarra Valley or Mornington Peninsula, you won’t find large tour buses here and there’s no mass marketing drawing crowds.

Many of the 40-odd wineries are family-run operations with modest yields, meaning the wineries maintain a personal touch (if you visit a cellar door, you’ll likely chat to the owner or winemaker themselves) and a tight sales circle that often doesn’t go far beyond said cellar door. And that’s part of the charm.

Though wines from the Macedon Ranges are just starting to gain more widespread recognition in Australia, the first vines were planted in the 1860s, with a handful of operators then setting up business in the 1970s and ’80s. The industry surged again in the 1990s and early 2000s with the entry of wineries, such as Mount Towrong, which has an Italian slant in both its wine and food offering, and Curly Flat , now one of the largest estates.

Meet the new generation of local winemakers

the Clydesdale barn at Paramoor. — The Clydesdale barn at Paramoor. (Image: Chloe Smith Photography)

Then, within the last 15 years, a new crop of vignerons like Andrew Wood at Kyneton Ridge Estate , whose vineyard in 2024 was the first in the Macedon Ranges to be certified by Sustainable Winegrowing Australia; Geoff Plahn and Samantha Reid at Paramoor , who have an impressive cellar door with a roaring fire and studded leather couches in an old Clydesdale barn; and Ollie Rapson and Renata Morello at Lyons Will , who rapidly expanded a small vineyard to focus on top-shelf riesling, gamay, pinot noir and chardonnay, have taken ownership of local estates.

Going back to the early days, Llew Knight’s family was one of the pioneers of the 1970s, replacing sheep with vines at Granite Hills when the wool industry dwindled. Knight is proud of the fact that all their wines are made with grapes from their estate, including a light, peppery shiraz (some Macedon wineries purchase fruit from nearby warmer areas, such as Heathcote, particularly to make shiraz) and a European-style grüner veltliner. And, as many other wineries in the region do, he relies on natural acid for balance, rather than an additive, which is often required in warmer regions. “It’s all about understanding and respecting your climate to get the best out of your wines,” he says.

farm animals atKyneton Ridge Estate — Curious residents at Kyneton Ridge Estate. (Image: Chloe Smith Photography)

Throughout the Macedon Ranges, there’s a growing focus on sustainability and natural and low-intervention wines, with producers, such as Brian Martin at Hunter Gatherer making waves in regenerative viticulture. Martin previously worked in senior roles at Australia’s largest sparkling winemaking facility, and now applies that expertise and his own nous to natural, hands‑off, wild-fermented wines, including pét‑nat, riesling and pinot noir. “Wild fermentation brings more complexity,” he says. “Instead of introducing one species of yeast, you can have thousands and they add different characteristics to the wine.”

the vineyard at Kyneton Ridge Estate Winery — The estate’s vineyard, where cool-climate grapes are grown. (Image: Chloe Smith Photography)

Most producers also focus on nurturing their grapes in-field and prune and pick by hand, thus avoiding the introduction of impurities and the need to meddle too much in the winery. “The better the quality of the fruit, the less you have to interfere with the natural winemaking process,” says Wood.

Given the small yields, there’s also little room for error, meaning producers place immense focus on quality. “You’re never going to compete in the middle [in a small region] – you’ve got to aim for the top,” says Curly Flat owner Jeni Kolkka. “Big wineries try to do things as fast as possible, but we’re in no rush,” adds Troy Walsh, owner and winemaker at Attwoods . “We don’t use commercial yeasts; everything is hand-harvested and everything is bottled here, so we bottle only when we’re ready, not when a big truck arrives.” That’s why, when you do see a Macedon Ranges product on a restaurant wine list, it’s usually towards the pointy end.

Come for the wine, stay for the food

pouring sauce onto a dish at Lake HouseDaylesford — Dining at Lake House Daylesford is a treat. (Image: Chloe Smith Photography)

If wine is the quiet achiever of the Macedon Ranges, then food is its not-so-secret weapon. In fact, the area has more hatted restaurants than any other region in Victoria. A pioneer of the area’s gourmet food movement is region cheerleader Alla Wolf-Tasker, culinary icon and founder of Daylesford’s Lake House.

For more than three decades, Wolf-Tasker has championed local producers and helped define what regional fine dining can look like in Australia. Her influence is palpable, not just in the two-hatted Lake House kitchen, but in the broader ethos of the region’s dining scene, as a wave of high-quality restaurants have followed her lead to become true destination diners.

the Midnight Starling restaurant in Kyneton Ridge Estate Winery — The hatted Midnight Starling restaurant is located in Kyneton. (Image: Chloe Smith Photography)

It’s easy to eat well, whether at other hatted restaurants, such as Midnight Starling in the quaint town of Kyneton, or at the wineries themselves, like Le Bouchon at Attwoods, where Walsh is inspired by his time working in France in both his food offering and winemaking.

The beauty of dining and wine touring in the Macedon Ranges is that it feels intimate and unhurried. You’re likely to meet the winemaker, hear about the trials of the latest vintage firsthand, and taste wines that never make it to city shelves. And that’s worth getting out of the city for – even if it is just an hour down the road.

Delicate dishes on the menu at Midnight Starling. (Image: Chloe Smith Photography)

A traveller’s checklist

Staying there

the accommodation at Cleveland Estate, Macedon Ranges — Stay at the Cleveland Estate. (Image: Chloe Smith Photography)

Soak up vineyard views from Cleveland Estate near Lancefield , embrace retro charm at Kyneton Springs Motel or indulge in lakeside luxury at the Lake House .

Eating there

Enjoy a four-course menu at the one-hatted Surly Goat in Hepburn Springs, Japanese-inspired fare at Kuzu in Woodend or unpretentious fine dining at Mount Monument , which also has a sculpture park.

Drinking there

wine tasting at PassingClouds Winery, Macedon Ranges — A tasting at Passing Clouds Winery. (Image: Chloe Smith Photography)

Settle in for a tasting at Boomtown in Castlemaine, sample local drops at the cosy Woodend Cellar & Bar or wine-hop around the many cellar doors, such as Passing Clouds .

the Boomtown Winery and Cellar Bar signage — Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)

Playing there

a scenic river in Castlemaine — Idyllic scenes at Castlemaine. (Image: Chloe Smith Photography)

Wander through the seasonal splendour of Forest Glade Gardens , hike to the summit of Hanging Rock, or stroll around the tranquil Sanatorium Lake.

purple flowers hanging from a tree — Purple flowers hanging from a tree. (Image: Chloe Smith Photography)