The Albion Rooftop, South Melbourne by Log Lady

A passion project for all involved – including owners ex-Collingwood AFL player Dane Swan, and former rugby league players Danny Williams and Robbie Kearns - the Albion Rooftop in South Melbourne re-opened its doors last week. The highly anticipated opening comes over two years after a devastating fire almost completely destroyed the hotel.

Myself and friend (Nardy McFly – yes that is her real name) visited the Albion Rooftop to check out the venue, and try the food and drinks on offer.

The Albion Rooftop, South Melbourne, spiced lamb paratha

Spiced lamb on a cauliflower paratha bread

The hotel has kept a lot of its old world charm – keeping the heritage façade - but walk inside, and the three-floor establishment has been completely renovated.

The Albion Rooftop, South Melbourne, rooftop bar

Rooftop bar

The hotel spans three floors, and includes a lounge bar on the second floor, including leather booths to sip on your cocktail, and a rooftop bar complete with sprawling views of the city and dance floor.

The venue doubles as a nightclub, with a liquor license until 5am and unique sound systems, which keeps the music contained within the venue to get your dance moves on.

Espresso martinis

The Albion Rooftop, South Melbourne, elderflower gin cocktails

Elderflower gin cocktails

The drinks list is very impressive, including a refined Elderflower gin cocktail, and one of the best espresso martinis I have ever tasted.

The wine list takes the best from regional Victoria - a dry rose from Heathcote (actually grapes come from both Heathcote and Canberra), Pinot noir from Yarra Valley, and Prosecco form King Valley (perfect with their cheese board).

The Albion Rooftop, South Melbourne, chicken karaage

Chicken karaage

The hotel has the standard pub fare, with dishes that are made to be shared and a few that can be eaten in your hands. This included the soft shell crab bao; calamari fritti and chicken karaage (Japanese fried chicken).

The Albion Rooftop, South Melbourne, calamari fritti

The calamari fritti was my favourite – calamari cooked to perfection and matched with fennel salt.

The Albion Rooftop, South Melbourne, soft shell crab bao

The soft shell crab bao was also excellent, although I suspect the bao was not made on site.

The Albion Rooftop, South Melbourne, cider braised pork belly

Cider braised pork belly with parsnip puree

The Albion Rooftop, South Melbourne, beef short loin

Dry aged beef short loin with witlof and fennel salad

There were other more refined items on the menu, which included spiced lamb on a cauliflower paratha bread (paratha is unleavened Indian flat bread); cider braised pork belly with a parsnip puree; and dry aged beef short loin. These were all very nice, and had interesting salads/veggies to accompany. My favourite was the pork belly, which was deep fried to crispy perfection and served with not only with pureed parsnip, but also kale and candied sprouts.

The Albion Rooftop, South Melbourne, seared nori tuna

Seared nori tuna with edamame and seaweed salad

The Albion Rooftop, South Melbourne, miso glazed tofu

Miso glazed tofu with puffed rice and spring onions

The Albion Hotel is right next the South Melbourne market, guaranteeing the freshest of ingredients, and where the kitchen draws inspiration from on a daily basis. The owners also mentioned they were offering $20 lunch specials, catering to the local workers, using seasonal ingredients from the markets.

A quick shout out also needs to go to the staff at the Albion; very attentive, knew their drinks (particularly the cocktails) and could provide their thoughts/recommendations on the food.

Verdict

We loved it.

Mid value.

Overall

A lot of thought has gone into this new venue in South Melbourne, not only does Albion Rooftop provide a great venue for a dance, drinks and relaxed pub menu, but it is also place for workers, or even a place for a formal meeting. Either way, you’re going to have a great time – enjoy!

The Eat and Be Merry Crew were guests of Albion Rooftop.