Vibe Hotel Melbourne has transformed their Level 22 suites into a rooftop bar and terrace, following the success of a sky-high pop-up bar last year.

Ideal for corporate events and catch ups, Fleet rooftop bar is a breath of fresh air in the cultural capital and the perfect vantage point to watch day turn to night, with a drink in hand.

In a city known for its ubiquitous wine and cocktail bars, Fleet stands tall – not only as the tallest rooftop bar on Melbourne’s Flinders’ Street – but as one of a handful of venues leading the modern-day rum renaissance.

The bar is home to one of the city’s most iconic and picturesque views, with Paul Kelly Design (formerly of Black Star, Crown Casino) transforming the hotel’s former penthouse apartments into a chic, 90-pax rooftop bar reminiscent of an intimate private suite.

Kelly’s fun yet sophisticated fit out, with design touches from the 1980s, is complete with amber and dusty pink tones, custom made furniture and a long bar where rum reigns supreme. A wraparound outdoor terrace is decked out with green and white striped upholstery to add a garden party frisson, while the retractable roof and glass panelling not only caters to all weather conditions, but frames stunning city views to perfection.

Fleet’s stylish, travertine bar is generously stocked with more than 70 different rums from around the world. Award-winning mixologist, Grant Collins, has consulted and created a drinks list where local distillers JimmyRum, Boatrocker Distillery and Queensland’s Beenleigh Distiller sit alongside international rum producers from Guatemala, Puerto Rico, Jamaica, and Cuba. A vintage and rare bottle collection, dating back to the 1930s, completes the rum offering.

Beyond rum, guests can also voyage through 50 different gins from international and local producers such as Four Pillars, Bass & Flinders, and Patient Wolf distilleries; fine whisky from around the world; local craft beers; and a selection of wines from the Yarra Valley, Geelong, Mornington Peninsula, and surrounds.

There’s also a strong list of timeless cocktail classics, signature blends and experimental combinations, all with a distinct Melbourne-style and nautical flavour.

Chef Asish Kumar’s bar-snack menu pays homage to Victoria’s best producers and is the perfect complement to Collins’ drinks selection. Think half shell seared scallops drizzled in lemon chili and butter topped with Yarra Valley caviar; torched Skull Island prawns with orange gastrique and puffed wild rice; Yurrita Cantabrico anchovies served with tomato butter and rye bread crisp; grilled corn tostada; braised pork cheek croquettes; and grilled lamb tenderloin served with olive salsa, pickled fennel, and black garlic jus.

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