The StandardX, Melbourne has opened its rooftop to the public, bringing the buzz with cocktails on tap, DJ sets and skyline views.
Fitzroy just scored a new perch for golden hour. Boutique hotel The StandardX, Melbourne has flung open the doors to On Top, a rooftop space previously reserved for hotel guests. And it’s bringing a sun-drenched hit of LA cool to Melbourne just in time for summer.
All-day dining with a side of city views. (Image: Pete Dillon)
The vibe is decidedly playful: Aperol spritzes and yuzu margaritas flow on tap, while a Japan-style vending machine adds a dose of novelty. On Top’s suggestive name is equally on brand with The StandardX’s cheeky and charming tone.
Come Friday and Saturday evenings – and languid Sunday afternoons – DJ rotations set the tone, drifting from ‘90s Brooklyn to Lago beaches. It’s a relaxed social space that knows exactly when to turn up the energy and captures Fitzroy’s social spirit.
The design
The StandardX’s new rooftop overlooks Melbourne’s stunning skyline. (Image: Supplied)
With architecture by Woods Bagot and interiors by Hecker Guthrie, On Top brims with a summer-ready edge reminiscent of the sunset bars of downtown LA. Plush lounge seating, bistro tables and bar stools overlooking Melbourne’s captivating cityscape shape the space, while warm terracotta tones and arid plants create a lived-in elegance.
Designed with Melbourne’s mood swings in mind, the space is fully weatherproof thanks to a retractable roof and heating system that includes a Corten fireplace. While there are endless chic bars in Melbourne, this one holds year-round allure.
Need tips, more detail or itinerary ideas tailored to you? Ask AT.
AI Prompt
The dining and drinks
Expect American-inspired bites at On Top. (Image: Supplied)
The StandardX, Melbourne’s all-day menu riffs on the hotel brand’s American heritage, spanning Wagyu sliders and hot-sauce-slathered fried chicken to oyster mushroom skewers marinated in shio koji and topped with chilli crumb. And for those who can’t refuse a sweet treat, fret not; cinnamon doughnuts served with warm chocolate sauce and mascarpone tart with salted caramel ensure you’ll end on a (sugar) high.
But what’s a great meal without flowing drinks to accompany? On Top serves Aperol spritz, yuzu margaritas and lager on tap, alongside a suite of signature cocktails. Nude & Rude is Mexican inspired (Mezcal, amaro, lemon, agave and bitters), while Cloud Cover is a heady mix of apricot brandy, Aperol, Lillet Blanc, ginger and lemon.
On Top offers some cocktails on tap. (Image: Supplied)
Vino lovers won’t be disappointed either. Designed collaboratively by The StandardX, Melbourne and Australian-based wine importer Lo-Fi, the wine list heroes local Victorian producers that focus on sustainable wines. To keep the fun rolling, the space even has a Japan-inspired vending machine stocked with pre-batched cocktails, wines and non-alcoholic drinks.
Opening hours
Monday to Wednesday: Exclusive access for hotel guests, no service (self-service from vending machine, The Box)
Thursday to Friday: Exclusive to hotel guests until 5pm, open to the public from 5pm to 10pm
Saturday: Exclusive to hotel guests until 12pm, open to the public from 12pm to 10pm
Sunday: Exclusive to hotel guests until 12pm, open to the public from 12pm to 8pm
Walk-ins are welcome, but the hotel recommends booking for groups of six or more.
Weekly travel news, experiences insider tips, offers, and more.
Where is The StandardX’s rooftop bar?
On Top rooftop is located within The StandardX, Melbourne at 62 Rose St, Fitzroy VIC 3065.
Eleanor Edström is Australian Traveller’s Associate Editor. Previously a staff writer at Signature Luxury Travel & Style and Vacations & Travel magazines, she's a curious wordsmith with a penchant for conservation, adventure, the arts and design. She discovered her knack for storytelling much earlier, however – penning mermaid sagas in glitter ink at age seven. Proof that her spelling has since improved, she holds an honours degree in English and philosophy, and a French diploma from the University of Sydney. Off duty, you’ll find her pirouetting between Pilates and ballet classes, or testing her friends’ patience with increasingly obscure vocabulary.
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
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. (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.
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 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
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 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
Stay at the Cleveland Estate. (Image: Chloe Smith Photography)
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
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.
Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)
Playing there
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. (Image: Chloe Smith Photography)
