This elegant hotel is bringing Art Deco glamour to the city.
There’s tough competition for hotels in Melbourne. The 2023 openings of The Ritz-Carlton, Melbourne and the re-opening of The Royce solidified Melbourne’s reputation as Australia’s best city for hotels, a status further strengthened by recent openings such as 1 Hotel and Hannah St Hotel. But The Royce’s convenient location, size and storied past put it in a unique position in the market.
I recently checked into the elegant stay, albeit with low expectations, but was pleased to find it was nothing short of immaculate. Here’s everything you need to know.
Where is The Royce?
The Royce sits on the edge of the CBD and South Yarra.
The Royce sits on St Kilda Road and is a perfect base for those wanting the city at their doorstep without the noise. Sitting on the edge of the CBD and South Yarra, it’s a short walk to the Royal Botanical Gardens, Albert Park and National Gallery of Victoria and iconic local eateries such as The Kettle Black and Brick Lane. The nearest tram stop sits conveniently opposite the hotel, taking travellers everywhere from Federation Square and the NGV to St Kilda Beach, without having to change lines.
Melbourne Airport (Tullamarine) is approximately 30-40 minute’s drive away, while Avalon Airport is 50 minutes away.
What is the style and character of The Royce?
The hotel exudes Art Deco glamour
A huge marble fireplace anchors the Showroom Bar.
When trying to encapsulate the glamorous Art Deco aesthetic and ambience, I feel it can be easy for venues to tip into looking a bit gimmicky. The Royce doesn’t have that problem.
The building, which was originally designed in 1928 by Art Deco architect Harry Norris, has a rich motor history that has been celebrated in both its name and design. Once the home of Rolls-Royce in Melbourne, the now accommodation received a refresh by renowned design firm SJB, which they completed in 2023.
The hotel’s latest iteration pays homage to its Art Deco heritage and the prestigious showroom via tiered chandeliers, a huge marble fireplace, a sweeping staircase, chrome ballroom panels, the loft mechanic workshops and the illuminated porte-cochère. The six two-storey lofts also feature the original cornicing from the Royce mechanic workshop.
A palette of grey, royal blue and deep plum sets an elegant tone against white Italian Carrara marble and chrome accents. Botanical and bird-print wallpaper across the dining spaces and rooms adds character.
Need tips, more detail or itinerary ideas tailored to you? Ask AT.
AI Prompt
What are the rooms like at The Royce?
The elegant Boulevard Suite.
The Boulevard Suite features a separate living area.
Relax in the freestanding bath,
The King room opens up to lush views.
The Royce Suite's luxe living area.
Loft suites are spread across two storeys.
There are 94 beautifully appointed guest rooms and suites at The Royce, which range from intimate King Rooms to the ultra-luxe The Royce Suite. I’m staying in a Boulevard Suite, which features a separate living room and balcony. It’s spacious, impeccably presented and feels more high-end apartmentthan hotel room. Some details I appreciate are the plush robe and bed, large bath and Dyson hair dryer. A trio of sweets on arrival and Molton Brown products in the bathroom make this room feel even more considered.
What facilities does The Royce have?
Indulge in a lavish breakfast at The Terrace.
The gap in this 5-star stay is the lack of swimming pool or spa. There is a gym fitted with state of the art equipments, as well as a library and ballroom (how fitting) available for private events. On-site dining venues Showroom Bar and The Terrace make for a delightful offering.
What is the dining like at The Royce?
Indulge in elevated bites and cocktails.
Tuck into smoked beef tartare.
A beautifully plated dessert at The Royce Melbourne.
Melbourne is widely regarded as the foodie capital of Australia, so staying in to eat might feel sacrilegious, but The Royce has fantastic food offerings I recommend considering. For starters, Executive Chef Pawan Dutta of onsite Showroom Bar was crowned Chef of the Year at the 2025 Victorian Accommodation Awards for Excellence. His menu covers bar snacks, entrées, mains, comfort dishes, dessert and caviar options.
Tuck into indulgent dishes such as Moreton Bay bug with Brussels sprouts, purple potato, leeks, turnips, achiote oil, black bean aioli; hibachi grilled duck breast with confit leg croquette, liver parfait and port wine poached figs, Swiss chard and cherry jus; and Grand Cru Cuvée chocolate soufflé with bellini sorbet and gianduja.
For a post- or pre-dinner tipple, unwind in a sink-in club chair next to the fireplace and work your way through the cocktail menu of signature and classic drinks like the ‘Berries in the City’ with strawberry-infused JJ Whitley vodka, Pierre Ferrand, cranberry, lime and gin aged orange bitters and the Negroni with Whitley gin, Campari and Unico yuzu sweet vermouth.
A continental buffet on weekdays and a full buffet on weekends is served in leafy The Terrace.
Weekly travel news, experiences insider tips, offers, and more.
Does The Royce have access for guests with disabilities?
The Royce King Accessible rooms feature accessible-friendly design features such as automated doors, handrails, extra space and assistance.
Is The Royce family-friendly?
The Royce caters for discerning travellers.
The Royce doesn’t position itself as a family-oriented hotel, and its opulent atmosphere feels more in line with business, solo travellers and couples.
The details
Best for: Business travellers and those looking for a bit of indulgence.
Tick the box next to "Australian Traveller". That's it.
Rachael Thompson is Australian Traveller's Evergreen Editor and Hotel Addict. She's responsible for the foundational content on AustralianTraveller.com, helping to manage and grow the brand’s destination guides. With a background in design and travel media, Rachael is dedicated to curating content that is as much informational as it is beautiful. She began her career at Belle magazine, before taking up editorial roles at Homes to Love and Bed Threads. When she's not writing, editing or optimising content, Rachael enjoys exploring the city's newest restaurants, bars and hotels. Next on her Aussie travel wish list is Lord Howe Island.
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)
