The Sheraton Melbourne Hotel has opened the doors to new rooftop venue The Terrace Bar.

The European-inspired bar overlooks the laneways of Little Collins Street and is serving up wines, cocktails and bar snacks.

Head Chef Migo Razon has curated the menu which is designed to be shared amongst patrons and champions local ingredients such as oysters, tiger prawns and spanner crab.

“The dishes on the menu are inspired by a vision to harmoniously combine our cooking styles and techniques with the best of what the season has to offer,” says Razon.

“We’ve used fresh artisan produce to create a light and refreshing series of dishes that are perfect for sharing with friends and loved ones alongside a revitalising spritz from our drinks list.”

Dishes include Mount Zero olives paired with sourdough, Pacific oysters with cucumber, escabeche and caviar; green beans with wattle seed, caramelised hazelnut and Meredith goats curd and Skull Island tiger prawn with mango beurre noisette, fermented chilli sauce and micro chive.

Razon is also serving up a Fillipino-inspired Yeppoon spanner crab with palm sugar profiterole, alavar sauce, calamansi and tobiko; pato tim (soy-braised duck) with shitake mushroom, risotto cake and chives as well as salt and pepper calamari with tamarind salt and aioli.

The cocktail selection includes classics such as espresso martinis, old fashioneds, negronis, gin fizz, gin basil, whiskey sours and bloody Marys along with a passionfruit mojito and the Terrace Bar cosmo.

Guests can also order the Little Collins made with Hendrick’s Gin, St Germaine Elderflower liqueur and apple juice; the Rose and Lychee Fix with gin, Chambord, fresh lemon juice and rose syrup and the Sheraton Vesper with Hendrick’s gin, vodka and Cocchi Americano.

A gin pop-up collaboration with Fever Tree and local spirit distillers Patient Wolf, Poor Tom’s and Four Pillars will be delivering bespoke spritzers and long drinks.

The offering will include everything from customised gin and tonics with citrus, berries and mint to highballs made with elderflower, Corazon Blanco and Marie Brizard triple sec.

The Terrace Bar is open Wednesday to Saturday from 3:30pm until 10:00pm.