Four ways the house takes care of you
Beyond the dining room and the felt, Melbourne Flavours runs a quiet service arm: private salons, bespoke degustations, full-venue hire and chauffeured arrivals. Each is staffed, insured and priced plainly.
Choose your evening’s shape
Private Gaming Salon
A sealed salon with its own croupier, bar and table-side dining — baccarat, roulette or blackjack on your terms, for parties of 4 to 14.
Signature Degustation
The chef’s five-course card-themed arc with a dedicated pairing flight — at your table or the five-seat chef’s counter.
Exclusive Event Hosting
Full or partial venue hire — the garden, the lounge or the entire house — with our floor team, dealers and kitchen working to your run sheet.
VIP Concierge & Transfers
Chauffeured cars, water transfers and helicopter arrivals coordinated by our desk — plus a personal concierge for the length of your stay.
Walk the floor plan
Fourteen private salons behind the blue door. Tap a room to preview it — availability is live.
Every salon includes
- Dedicated croupier for the full session
- Table-side dining from the late menu
- Private bar rail and cloak service
- Sound-proofed, camera-discreet room
- Direct lift to valet parking
Tour the flagship room
Drag across the frame to look around Salon One — the baccarat table, the bar rail, the window that doesn’t look like a window.
VIP manager on duty: speak to the concierge for tonight’s availability.
Arrive the way the evening deserves
Three ways in, all of them discreet: chauffeured car, river transfer to the Southbank berth, or a helicopter pad ten minutes away by road.
Chauffeured sedan
Metro pickup, chilled towels, privacy glass. From $380.
River transfer
Private berth on the Yarra, champagne on board. From $640.
Helicopter arrival
Essendon pad + 10-minute transfer. Priced per flight.
Escorted return
Security detail to door on request. Quoted per evening.
All transfers are booked through the concierge and billed to your table account — drivers sign confidentiality undertakings as standard.
Arrange a TransferA manifesto in three sentences
Your own entrance. Your own staff. Your own pace. The high-roller suites exist so that dinner and play belong to you alone — nobody shares your room, your dealer or your evening.
Separate arrival
Laneway door, direct lift, no lobby.
Personal staff
Chef, croupier and host assigned to the suite.
Your menu
À la carte from the whole kitchen, not a set list.
A concierge of your own
Suite bookings include a named concierge for the night — reachable by a dedicated line for anything the evening calls for.
The blind tasting challenge
Dinner with the labels hidden: five courses, five masked pours. Call the wine, call the dish — top score takes the cellar prize.
The rules
No labels, no hints. Scoresheets marked by the sommelier; the table votes ties.
Next sessions
Fridays fortnightly · 19:30 · tables of 4–8 · $185 per guest.
The prize
A cellar bottle of the winner’s choosing and your table’s next dessert on the house.
One seat inside the kitchen
A single table inside the pass — watch the brigade work twelve courses into your evening, with a private croupier visiting between plates.
- Twelve courses, narrated by the chef
- Two guests only · one sitting per night
- Books open 30 days ahead, gone in hours
Three steps to your evening
Tell us the shape
Table, salon, suite or the whole house — plus your date, party size and any dietary notes.
We confirm within the hour
The concierge replies with availability, a deposit link if required, and your host’s name.
Arrive and be looked after
Valet, host, dealer, sommelier — your evening is staffed from the moment the door opens.
Every service starts with a message
Tell the concierge what the evening should look like — we will draw the plan, hold the room and staff the night.