Sharyn Cairns

Five food and beverage concepts have arrived in Melbourne’s St Kilda – all packaged into the slick Saint Hotel.

The location, a former a nightclub, pub and and bank, has been given new life by Field Group, who worked with architects Telha Clarke to transform the historic building.

“It was a beautiful building and we saw so much potential,” says Saint Hotel General Manager Mrinal Beekarry.

“I’ve been fortunate to find people along the way who share the same enthusiasm and passion for the project.”

The space is now home to ground-floor restaurant Saint Dining and The Vault wine cellar (opening later in the year); Saint Bar; Bar 54 and cocktail bar Stellas.

Saint Dining is spearheaded by Executive Chef Gary Lai who joins after time at the InterContinental Osaka and Amber Hong Kong and has put his fine dining experience into practice.

Steven Woodburn

The kitchen has been fitted out with a Josper charcoal grill, with local produce and high-quality proteins filling out the menu.

Saint Bar is the ideal spot for a casual drink and a bite to eat from a prawn katsu sando to a house burger. The bar has a 200-bottle wine list, beers, non-alcoholic options and cocktails.

Inspired by Studio 54, and the hotel’s street number, Bar 54 is located upstairs and features bar and table seating as well as an alfresco terrace. Guests can enjoy a selection of bar snacks with drinks while enjoying an interactive palm tree installation.

Stellas is the final piece of the puzzle, with the cocktail bar slated to open in April. Bouvardia’s Roy Das Neves has come on board for the project and is in the midst of putting together a seasonal cocktail list.

Saint Bar and Saint Dining are open seven days a week from midday.