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Melbourne’s floating sauna combines relaxation and city views

Kassia Byrnes Kassia Byrnes
City views, a sparkling harbour and the serenity of a floating sauna? Sign us up.

Picture this: just you (add a small handful of your favourite people to this fantasy, if you wish) and the city skyline, the buzz and worries of city life melting away as you sit on your boat. And it’s not just any boat, it’s a custom-built floating sauna experience offering hot and cold therapy right on the deck. It’s Sauna Boat Melbourne.

Saunas have become the hottest trend in wellness. And while we may not have three million of them like Finland, the obsession is growing in Australia, with stunning sauna experiences popping up all over the country. From hinterland havens to urban sanctuaries, the growing number reflects the interest in the benefits of hot and cold therapy.

two women in timber sauna on sauna boat melbourne
Australia’s first-ever floating sauna experience is now in Melbourne. (Image: Jackson Loria)

Sauna Boat Tasmania grabbed our attention for being Australia’s first-ever floating sauna experience. The custom-built timber and brass-clad sauna cabin is moored on a pontoon at Oyster Cove Marina and offers floor-to-ceiling windows revealing views across Little Oyster Bay and Bruny Island. Wellness enthusiasts will be pleased to hear that the experience is expanding, with a second outpost set to open in Melbourne.

Recently launched in Docklands, Sauna Boat Melbourne offers hot and cold therapy from its custom-built boat that boasts uninterrupted water and skyline views. Visitors can alternate between basking in the warmth of the timber-lined sauna and plunging into the ice baths on the deck, a practice which may promote relaxation, improve circulation and reduce inflammation.  

Sauna enthusiast and founder Daniel Bush designed and hand-crafted both boats, intending to create spaces where people can pause, breathe deeply and leave feeling rejuvenated. 

man in cold plunge bathg on sauna boat melbourne
Wellness enthusiasts can expect to feel the benefits of cold and cold therapy. (Image: Jackson Loria)

“In the rush of everyday life, we often forget to slow down. Sauna Boat Melbourne invites you to do just that – sweat, plunge, breathe. It’s wellness made simple, on the water, in the heart of it all," explains Bush.

Onboard, guests will find a timber sauna room, cold plunge baths, a cold freshwater shower and outdoor seating. There are also changing facilities aboard the boat, but you’ll need to pop into the toilet before boarding.

And, it’s all eco-friendly. The fully-electric sauna maintains an optimal temperature of around 80°C.

Operating year-round, guests can pick the Melbourne season that most suits their vibe. Is it misty Melbourne mornings? Sunlit summer afternoons? Or maybe golden-hour plunges?

Sessions are available for private groups or small shared bookings, so come solo, as a couple, or with friends.

The Docklands location means this sauna is the perfect micro-retreat for busy Melburnians and visitors alike, whether you’re seeking a solo wellness escape or a shared experience with friends.

woman under cold shower on sauna boat melbourne
Enjoy city and harbour views with your wellness. (Image: Jackson Loria)

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

AI Prompt

The details

Where: Victoria Harbour, Docklands
Availability: initially open for bookings on weekends between 7am and 7pm, with additional days to be added
Website: saunaboatmelbourne.com.au

Discover the wellness retreat hidden in an ancient rainforest

Originally written by Rachael Thompson. Updated by Kassia Byrnes.
Kassia Byrnes
Kassia Byrnes is the Native Content Editor for Australian Traveller and International Traveller. She's come a long way since writing in her diary about family trips to Grandma's. After graduating a BA of Communication from University of Technology Sydney, she has been writing about her travels (and more) professionally for over 10 years for titles like AWOL, News.com.au, Pedestrian.TV, Body + Soul and Punkee. She's addicted to travel but has a terrible sense of direction, so you can usually find her getting lost somewhere new around the world. Luckily, she loves to explore and have new adventures – whether that’s exploring the backstreets, bungee jumping off a bridge or hiking for days. You can follow her adventures on Instagram @probably_kassia.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.