Cleo has opened on the 12th floor of Hyde Melbourne Place, a new “cultural anchor for the city” replacing former rooftop venue Mid Air.
Having spent three months refurbishing the venue, and with a new team in place, Cleo brings Eastern-Mediterranean “sensibility” together, with uncomplicated, generous food.
Hyde Melbourne Place General Manager Jodi Brown says they are excited to open Cleo and introduce its dynamic, all-day energy.
She says the venue is a place that blends the spontaneity of a great bar with restaurant-quality food; where guests can drop in for a long lunch, mid-week drink, or late-night entertainment.
“The refurbishment has brought personality and warmth into the space, resulting in an elevated yet easygoing rooftop designed for any day of the week,” says Brown.
The food menu, led by Head Chef Jordan Clavaron (Cutler & Co, Society), draws on traditional techniques, spices, and local produce. Designed to share, the menu embraces generous dishes from mezze and vibrant vegetable dishes, to grilled seafood, and slow-cooked meats.
Signatures include matbucha dip, crispy prawns with green harissa and lamb tomahawks with eggplant, and curry leaves. Desserts lean on pistachio, rose, and cardamom.
Open to both hotel guests and the public, Cleo serves breakfast daily from 7am, offering a refined à la carte menu featuring seasonal fruit, eggs made to order, specialty coffee, and elevated staples such as avocado toast.
The drinks program is led Beverage Operations Manager and Sommelier Matthew Jensen (Farmer’s Daughters, Renascence Group, Vue de Monde). Mediterranean varietals sit alongside standout Australian producers such as Lethbridge and Avani. The cocktail program weaves in pear-infused whisky, pomegranate, sumac and fig across spritzes, highballs, and non-alcoholic options.
“The drinks are vibrant, approachable and flavour-forward,” says Jensen.
“We’ve kept things fairly classical – from a pistachio spritz to a milk punch variation on Melbourne’s ubiquitous espresso martini – while introducing subtle Mediterranean notes and a wine list that spans both local favourites and explorable key varietals from across the region.”
The refreshed space has been softened with more greenery, rich jarrah wood finishes and soft linen textures. It has new seating across the bar and terrace, with lounge settings, long tables and high bar. The space also features a collection of vintage pieces and works by Australian artists.
Ennismore Regional Director of Brand Operations Carmen Tomasic says a large focus for the design of Cleo was to create a space that felt grounded in Melbourne while embracing the ease and energy of Eastern Mediterranean hospitality.
“It’s a beautiful oasis in the heart of the city that embraces its existing architecture while adding an earthy softness to the space,” says Tomasic.
A private dining room for up to 20 guests opens onto a terrace with a retractable roof, and semi-private areas across the rooftop accommodate events of all sizes.
Cleo has been designed as an experiential space, which will also connect guests through music and culture. The venue’s program includes a summer DJ series in partnership with Untitled Group, alongside ongoing music-led events.
Cleo is open seven days a week from breakfast until late. Bookings can be made here.
Photography by Michael Pham.
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