Melbourne’s Middle Brighton Baths has relaunched after giving its upstairs dining space a fresh new look.
Hospitality creative, Wendy Bergman, led the project, which aims to complement the Bayside venue’s 180 degree vistas and seaside theme, boasting blue toned walls and a ‘quirky yet practical’ cork floor.
Positioned above Port Phillip Bay, the venue’s floor-to-ceiling windows remain, allowing clear vision all the way to the CBD skyline, and, at the opposite end, a glimpse of Brighton’s famous multi-coloured beach boxes.
Owner and chef, Paul Raynor, who’s worked at Stokehouse and Michelin star restaurant Le Gavroche, has made subtle updates to the menu in the upstairs restaurant at Middle Brighton Baths, which seats 120 and has a strong seafood focus.
Non-seafood menu items include twice cooked pork belly, caramelised apple and ginger puree, calvados jus and chicken coq au vin, lardons, button onions, mushrooms, soft polenta.
“I want people to know that they can visit us for all sorts of experiences; they’re just as welcome for a quiet drink on the balcony as they are for a three course meal,” said Raynor.
Plans are in place to further renovate the downstairs cafe area, including a new entrance and upgrades to the exterior of the building.
