A new 25-seat cocktail bar and private dining venue will open beside Reine & La Rue in Melbourne’s CBD on Thursday, 23rd July.
Privé occupies the ground floor of the former Melbourne Safe Deposit building within the Gothic Bank precinct at 90 Queen Street. The venue combines Bar Privé, Edition Hospitality Group’s first dedicated cocktail bar, with several private dining rooms.
Guests will be able to visit the bar without dining at Reine & La Rue, with walk-ins and reservations both accepted. Bar Privé will open from 4pm until late, Tuesday to Saturday.
Edition Hospitality Group founder and CEO Rebecca Yazbek said growing demand for private dining at Reine & La Rue helped shape the new venue.
“We’ve seen growing demand for private dining at Reine & La Rue, while also wanting to create a dedicated cocktail bar that people could visit in its own right,” Yazbek said.
“Whether guests join us for a martini at the bar, celebrate in one of the private dining rooms or make an evening of both, we wanted the spaces to feel connected while offering something distinct.”
Cocktails, Martinis And Late-Night Dining
Group bar manager Felix Woods developed the drinks program after more than 15 years working across Melbourne and London venues including The Everleigh, Black Pearl and Milk and Honey.
The cocktail list is divided into four sections: aperitif, signature, martini and digestif. French aperitifs, fortified wines and brandies feature throughout the menu.
Opening drinks include a kir royale made with Louis Roederer Collection 246 and Briottet crème de cassis de Dijon. The Albatross combines Four Pillars olive leaf gin, cara cara orange, Cocchi Americano, verjus and fino.
Reine & La Rue cocktail Rêverie also appears on the list, bringing together Sauternes, raspberry, lemon, bergamot and rose. Another signature drink, the Ivy Gimlet, uses Vanishing Point vodka, cider eau de vie, apple mint, peppermint and lime.
Martinis have a dedicated section, including seasonal versions and a classic made with Four Pillars olive leaf gin and Dolin Vermouth de Chambéry. It is served from the freezer in either a full or half measure.
Digestifs include a cognac-led sazerac, the whisky-based Yellowjacket and a hot Après-Ski made with green Chartreuse, VSOP Armagnac, chocolate, vanilla and Jersey milk. French and Australian wines, Champagne, beer, cider and non-alcoholic cocktails are also available.
Bar manager Dylan Field, who previously worked at Gimlet and Pony, helped develop the opening program and will lead the bar’s daily operations.
The food menu comes from group culinary director Michael Greenlaw and Reine & La Rue executive chef Andy Roche. Bar snacks include oyster “choucroute” with smoked sausage, duck liver and foie gras parfait, pickled mussel gilda and panisse with aioli.
A wagyu French dip ficelle anchors the menu. Mayura Station wagyu is brined for eight hours, cooked over wood fire and served inside a ficelle baguette with caramelised onions, Dijon mustard, Ramarro Farm pickles and raclette. Beef broth is provided for dipping.
From 11pm, a smaller menu will offer pork scratchings with French onion dip, saucisson, fromage du jour, île flottante and petits fours.
Private Rooms For Up To 40 Guests
Across the hallway, the Dining Room can accommodate up to 40 guests. It can also be divided into the 20-seat Verdon Room and 16-seat Wardell Room for business breakfasts, lunches, celebrations and private events.
Bar Privé itself can be booked for exclusive events and full venue takeovers.
Untitled Works, led by Stacey King, designed the interiors after previously working on Reine & La Rue. The design draws on the building’s vault chambers, private clubs and Gothic architecture, using bespoke joinery, natural materials and locally crafted finishes.
Bar Privé is open Tuesday to Saturday, from 4pm until late, with bookings available via prive.melbourne.
