Rydges Melbourne unveils new spaces

There are 11 newly designed meeting areas, spanning over 1,500 square metres, making it one of Melbourne's largest and most versatile event venues.

Rydges Melbourne has unveiled an impressive complete renovation with 370 guestrooms, a new restaurant with private dining space, and two levels of indoor and outdoor state-of-the-art conference, event and meeting spaces. 

The hotel offers event planners both indoor and outdoor function spaces, along with three distinct accommodation styles, including 310 king standard Rooms, 35 suites, and 25 apartments, featuring a kitchenette, laundry facilities and separate lounge and dining areas. Guests are also able to self-check in early online from their mobile devices to grab a room key from the self-service kiosks and go straight to their room without delay. 

In addition, it boasts an impressive conference and event offering, including 11 newly designed meeting areas that span over 1,500 square metres, making it one of Melbourne’s largest and most versatile event venues.

A charming rooftop pool ideal for product launches of up to 40, an expansive outdoor terrace with city and Chinatown views for up to 360, a variety of meeting spaces and most notably,  the total transformation of its former ‘Bobby McGees’ has brought some well-located event offerings to Melbourne’s theatre district. 

“The new Rydges Melbourne unlocks more space on every level,” Rydges Melbourne general manager, Lee Davey, said.

“We’ve taken Bobby McGees, a popular Melbourne venue for many years and transformed the space into the incredible Centre State with soaring seven-metre ceilings, a seven-by-four-metre LED screen and state-of-the-art sound. But it’s not only about statement events at Rydges Melbourne. From Little Bossley, our intimate private dining space, to the new rooftop Terrace, for cocktail events for up to 360 people, the transformed Rydges Melbourne has more events on every level.”

Since it’s the little things that make a big difference, thoughtful inclusions such as handbag hooks on the seating and free-pouring water, milk and juice straight from a tap in the pre-function area as well as barista-made coffees put an end to the conference coffee pods. It’s Melbourne after all! 

The Australian-owned brand has focused on its ‘Refreshingly Local’ branding to support Victorian-based business throughout every aspect of the hotel including local artwork, the bathroom amenities and a fully stocked mini-bar from favourites like Four Pillars Gin, Emma & Toms and more. The concept goes right to the Bossley Restaurant and event catering where items are locally sourced such as Gippsland Beef and Port Phillip Bay Snapper. 

As expected from Victoria’s thriving food scene, the menu takes inspiration from Melbourne’s eclectic culture and matched the modern dining experience – a far cry from the standard alternative drop ‘conference food, the menu has been curated by award-winning executive chef Paul Griffiths and his team. 

“We have worked closely with local growers and providores suppliers to deliver a menu rich in seasonality featuring an array of ingredients such as line-caught fish species from Port Phillip Bay, premium beef from the Gippsland region for our beef tartare and of course our house-made burrata made, with cream from our local dairies. The Bossley menu is designed to be loved by locals and visitors to Melbourne alike,” Griffiths said.

Bossley offers group dining, pre-theatre dining just steps from Melbourne’s theatre district and a private dining space Little Bossley, with a separate entrance – ideal for smaller group fine dining functions. 

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