1 Hotel, Melbourne

1 Hotel Melbourne is the equivalent of an accommodation mullet — except the party is in the front, and the business is in the back. And by business, I mean the business of relaxation, because if balance is what you’re after, this is the place.

On entering, smiling young things are eager to take your bags, show you around and set you up for a perfect stay. In the open, light downstairs area, the reception is adjacent to a bar and eatery, all softened with wooden elements and an abundance of real plants. The music is energetic and fun, the vibe is high.

But, up in the rooms? By crikey, the contrast is fabulous — wooden, stone and textural elements are everywhere. There is a solidity and sense of comfort that is incredibly soothing and grounding. Again, flourishing plants feature, potted in pleasing ceramics and the floor-to-ceiling windows provide a view of the gently flowing Yarra River. The bed bases are wooden as is the floor, and this anchors the soothing sensory experience. To take your re-set to the next level, the gym, indoor pool, sauna and wellness spa are at your disposal.

Sustainability is key to 1 Hotel’s ethos, and can be seen throughout the building, with water filtration faucets in every room, along with recycled glassware. The building is optimised for energy efficiency and powered by green systems, such as intelligent temperature controls. Even the luxurious, locally sourced bed linens and organic mattress are sustainable.

This focus on working in harmony with the environment, alongside the use of natural elements, and thoughtful touches throughout, creates an atmosphere of sophisticated comfort. For a weary, moderately flustered traveller, 1 Hotel is a balm for the soul.

Mike McEnearney is head chef at on-site, recently Australian Good Food Guide-hatted restaurant From Here by Mike, and is rightly celebrated for his ethos of ingredient-first, low-waste cooking. Having made his name in Sydney, Mike was intrigued by the opportunity presented by 1 Hotel, and their commitment to sustainability. We asked Mike to tell us a little more about his style of cooking and what diners can expect.

Can you tell us a little about the ethos for From Here by Mike?

From Here by Mike is built around season, connection and place. We cook what’s growing well, and we try not to overthink it. The menu changes constantly because that’s how nature works.

It’s not about being clever — it’s about being real. Every ingredient has a story, and we try to show it respect. The dining room follows the same philosophy: reclaimed timber, views of the river, nothing too precious. I want people to feel relaxed — like they’ve stepped into a space that’s alive, not staged.

Has there been any particular challenges or opportunities in working in a hotel space for the first time?

The big opportunity was that 1 Hotel and I already spoke the same language — sustainability, responsibility, local stories. It gave us the chance to introduce Victorian producers to guests on their very first night in Melbourne, sometimes their first night in Australia. That’s a great position to be in.

The challenge was agility: can we cook seasonally and work with hyper-local producers in such a large environment like a hotel? To do that, we’ve had to build strong systems — prep, ordering, training, and make sure everyone, from kitchen to front desk, understands the story behind the plate.

We never wanted to be a hotel restaurant. The real goal is for locals to claim it as their own.

Although always changing, is there a dish you can’t take off the menu? And your fave?

The Spaghetti alla Chitarra with Spanner Crab, Bisque From The Shells And Fermented Chilli. We added it because we love crab, and because it gave us a clever way to use the shells for the sauce. From day one it’s been a top seller.

My personal favourite changes all the time, depending on the season. Right now, it’s the Otway Pork Cutlet with Wood-Fired Apricots — it’s bright, smoky and full of flavour. And I’ll always have a soft spot for my grandmother’s rice cream to finish. Some dishes just follow you through life.

Can you tell us a little about how sustainability is practiced in your kitchen?

For us, sustainability has to be part of the workflow, not a slogan. We work with whole vegetables, whole animals and producers we know personally, so nothing is wasted and everything has a purpose.

Our last weigh-in showed an 87 percent diversion from landfill and we’re continually pushing that higher. But the numbers only matter if the intent is real. We separate our waste at the source into colour-coded bins, so the process starts with the whole team and not the marketing department. At the end of the day, it’s not a campaign, it’s just good cooking and common sense.

Where would you direct visitors to Melbourne to meet producers firsthand?

That’s where farmers’ markets do the heavy lifting. In Melbourne, we’re lucky: Queen Vic, Prahran and South Melbourne Markets are great starting points, and the Carlton and Coburg Farmers’ Markets are terrific for speaking with producers face-to-face.

The Victorian Farmers’ Markets Association is a great resource to find one close by. They’re doing important work in keeping those connections alive.

Or… just come to one of our Producers From Here dinners. The farmers and winemakers sit at the table and tell their own stories. It doesn’t get more direct than that.

What, if any, would you say are the flavours of Melbourne?

Melbourne doesn’t have a single flavour, it has layers. What I love most is its European sensibility: eating to connect, slowing down over a glass of wine, sharing plates.

You see it in the way people dine — Italian generosity, French discipline, Japanese precision and Middle Eastern warmth. It isn’t fusion, it’s respect. Different cultures sitting side by side, each adding their own strength to the table.

Learn more at1hotels.com/melbourne