Sitting proud above the hustle and bustle of Chapel Street, Beverly is every part sophisticated as she is relaxed. With an untouched 270-degree view – a visit will leave guests with breathtaking views of the iconic Melbourne cityscape etched onto their hearts. The intimate space, atop Goldfields House, welcomes long lunches that become dinners and one cocktail turned into many.
Any time of day – all year round. Years in the making, Beverly was born when Co-Founder and Director Cameron Northway (of Rocker Bondi, LOTI, Cocktail Porter & Sweet&Chilli), Marco Gattino and Lachlan Thompson set out to create an escape for guests to disconnect from the city rush and be transported elsewhere through a world-class experience.
Stepping out of the elevator, guests are whisked away from reality greeted by friendly staff with the sweeping scenery demanding your attention. From the Yarra River dancing with the busy roads to iconic Melbourne landmarks like: Melbourne Cricket Ground, Rod Laver Arena and Port Melbourne Bay, Beverly towers over all; providing an unmatched perspective of the city like never before. “Beverly will be a serene oasis that epitomises understated luxury,” says Goldfields’ Managing Director Marco Gattino. “It’s perfectly positioned 24 levels above the hustle and bustle of Chapel Street with uninterrupted 270-degree views of Melbourne’s city skyline, Port Phillip Bay and beyond. There is nothing like it in Melbourne and, quite possibly, Australia.”
Beverly’s drinks list has been curated to explore locally sourced products, from craft beers, to our selection of wines and spirits. Approachable Australian biodynamic and organic wines, for both the rookie and wine connoisseur, from around the world dominate the refined wine list. The rooftop embraces local artisans and flavours, carrying this mantra into the well thought cocktail menu. On the cocktail list, familiar classics will be given new life with native herbs, locally made spirits and unique garnishes.
Heading up the kitchen is Chef David Ball (ex. Le Manoir aux Quat Saisons & The Glass House) says his menu devised for Beverly “focuses on delivering approachable seasonal dishes. I’m excited to combine things I’ve learnt across my career to experiment with subtle differences in both texture and flavour. The hero for the whole menu puts sustainability and fresh produce above all,” says David Ball.
With the finest quality of local produce at the forefront, Beverly’s menu is sophisticated but approachable. Surprising yet expected. Designed to share, guests can graze on bar snacks like; Bluefin Tartare served with Chilli Yuzu Mayo topped on a Tostada or something more playful, try the Crumbed Mac n Cheese with Truffle Gouda topped with Mornay Sauce.
Moving along the menu to find small plates, think fresh and seasonal plates like; Prawn Ceviche served with Jalapeno Cream and topped with Coriander Mojo and Macadamias or Line Caught Bluefin Tuna Sashimi served with Wasabi, Tamari and Lemon. Larger plates follow suit to include; Marron and Spanner Crab Pasta topped with Shrimp Bisque and finished off with Preserved Tomatoes or Pulled
Pork Belly Ragu with Handkerchief Pasta finished off with Beurre Blanc, just to name a few. Of course, there’s sides, desserts, fresh oysters, and sourdough.
Whether you’re visiting for a bite to eat or a three-course meal, Beverly thrives on diners making their visit completely their own. Guests will visit for a flawless drink and dining experience while sitting comfortably in the outdoor lounges, bars and intimate table settings that sprawl across the rooftop. Ensuring an exceptional experience all year round, Beverly boasts a retractable glass roof to cater for the Melbourne seasons and transform as they do.
No matter the dining experience you’re looking for – a quick cocktail, a bottle with friends, or a lunch settling into dinner – let Beverly host you as you watch the day turn to dusk on the city below.
Beverly Rooftop
627 Chapel Street
South Yarra 3141
Hours: Tuesday: 4pm – late
Wednesday to Sunday: 12pm – late
https://www.beverlyrooftop.com.au/
Images by Jack Roden