Modern rooms and suites are available from the Grand King room (33-sq.metre) to the amazing Premiere Suite perched on the 33rd floor, Grand Hyatt Melbourne’s latest masterpiece (182-sq.metre)

The Grand Hyatt Melbourne offers a large selection of dishes, come to join for lunch or dinner at Collins Kitchen supervised by the Executive Chef Jason Camillo. Taste the Port Lincoln Kingfish and Wasabi butter, the seafood platter, a Gippsland farm beef Tenderloin or a Rangers Valley - New South Wales Wagyu sirloin. Amateurs of desserts will love the Dark chocolate fondant, the Warm apple trilogy or the strawberry Pavlova...