South Melbourne’s old Cricket Club has been transformed into a boutique hotel by hospitality entrepreneur George Bagios and architecture studio, Hassell. ‘We had to appeal to locals who knew and loved the historic building and travellers who demand modern amenities,’ explains Susan Standring, the firm’s principal. A new building was effectively built behind the historic façade, with a third storey and a timber roof deck added behind a decorative parapet, referencing the existing structure and adding a modern interpretation. Inside, arched windows and timber echo original details, while copper and leather in the restaurant add a masculine, contemporary feel. Here, British chef Daniel Southern’s menu includes house-made cornbread paired with rich, spicy chorizo and tamarind and a signature fish pie that hits a homely note for travellers and locals alike.
