The hotel's colour palette features smokey blues, dove greys and voco's signature colour of honey gold

IHG Hotels and Resorts opened its first new-build voco property in Australia, voco Melbourne Central, in partnership with Owner Brady Group, on Thursday April 28.

Located on Lonsdale Street, part of the new 380 Melbourne skyscraper, the 252-room hotel has been designed to “stand out from the crowd”, according to IHG.  

“We have taken the voco vision to interweave these hotels into the fabric of the city; we’ve really made that part of our DNA in everything we do at voco Melbourne Central,” said Hotel General Manager, Erik Stuebe.

Modern bathroom in a Premium King room

“From the moment our guests enter the striking Sky Lobby on the sixth floor, they will feel like they are in an exciting urban enclave. Not only will they experience amazing city skyline views from our floor-to-ceiling windows but will also be surrounded by design pieces from local creators, as well as enjoying local produce and ingredients in our restaurant and bar.

Stuebe, who has worked with various hotel groups across the world, described the property as “a true original”.

The hotel was created by local architects Elenberg Fraser in conjunction with Suede Interior Design, with the goal of delivering an “unstuffy and informal” experience, “while still being refined with upscale and luxurious qualities”.

The hotel was created by local architects Elenberg Fraser and Suede Interior Design

It features a rooftop pool, 24/7 gym, event spaces seat up to 90 people, lush landscaping with plant life throughout, as well as a signature restaurant.

Blacksmith Brasserie and Bar, which serves up lunch and dinner from Tuesday to Saturday, and breakfast daily, is helmed by award-winning South Korean Executive Chef Ian Lee. Guests can reserve two private dining spaces at the restaurant – one with its own private terrace.

City views from the bathtub in the hotel’s Premium King room

The hotel operates on voco’s ‘tread lightly’ philosophy, with bedding made from 100 per cent recycled materials, and sustainably-produced linen.

Efforts to reduce impact on the environment includes the use of a herb garden on the seventh-floor terrace, locally sourced ingredients in the restaurant, pottery and porcelain from local makers, and a lighting system that responds to the natural cycle of light.