LOCATION
Melbourne CBD is made up of precincts, each with their own flavour, making Vibe Savoy Hotel Melbourne the perfect base from which to explore them.
DETAILS
Built in 1929, Vibe Savoy Hotel Melbourne is loved for its character and charm. It has a distinct art deco feel while retaining all the characteristics of Vibe Hotels; the guest rooms are stylish, the food is delicious and the location provides the best that Melbourne has to offer.
You will love the convenience of staying in the very heart of all the action in the Melbourne city centre. And at the end of your busy day, return to your ideal Melbourne hotel and relax in the comfort of your well appointed hotel room or suite, experience an array of all-day dining treats and outstanding options from the dinner menu or soak up the atmosphere in The Alexander Bar. Enjoy the vibe at your Melbourne hotel with personality - Vibe Savoy Melbourne Hotel.
PROFILED BY DE GROOTS MEDIA
Situated in the Vibe Savoy Hotel Melbourne on Little Collins Street, Curve Cafe and Bar is at the very heart of Melbourne’s action. A stones throw from the newly refurbished Spencer Street Station, Docklands, the Telstra Dome, and a mere stroll to beautiful Southbank, there is no excuse not to stop into this funky eatery and bar. Open seven days a week from 6.30 am, Vibe offers a hot and cold breakfast buffet selection as well as a range of fresh, tasty, café-style fare.
At lunchtime check out the seafood buffet lunch, but be sure to leave room for the evening’s offering. From the a la carte menu start with an entree of rigatoni pasta with a slow baked vine tomato and pancetta sauce, or the tomato and fetta tarte tatin. Follow with a main of yellow tail kingfish with Moroccan spiced prawns on a pancetta champ and sangiovese sauce, or the chargrilled sirloin steak served on seared spinach with roasted kipfler potatoes and curve butter. Room permitting, finish with the chocolate, toffee and banana pudding served with vanilla mascarpone and hazelnut praline, or aged Victorian Maffra cheddar and King Island ash blue with plum paste, figs and crackers. Finish with an after dinner drink in the bar.
Veda Wickens, March 2007
