The newly transformed Rydges Melbourne unveils its signature restaurant on Wednesday July 19, ahead of the hotel’s official reopening next week.

Nestled on Exhibition Street, directly opposite Her Majesty’s Theatre and adjacent to the hotel, Bossley Bar and Restaurant is expected to draw theatre goers, hotel guests, and locals in search of quality food or after-work drinks.

“With Bossley we have taken inspiration from Melbourne’s eclectic culture and modernised it to match the experience that diners are looking for today,” said EVT Director of Culinary, Adam Petta.

“Bossley embodies the essence of the local community with a moody interior design, captivating menu and locally sourced produce.”

Award-winning Executive Chef Paul Griffiths and his team bring culinary expertise and a contemporary flair to the table at the new dining venue.

Local premium meat and dairy products take centre stage on the modern Australian menu, with ingredients sourced exclusively from Victorian suppliers in regions such as Diamond Valley, Port Phillip Bay, Lockwood, the Yarra Valley and Gippsland.

Griffiths said the refreshingly local menu is designed to be loved by locals and visitors alike.

“We have worked closely with local growers and providores suppliers to deliver a menu rich in seasonality featuring an array of ingredients such as line-caught fish species from Port Phillip Bay, premium beef from the Gippsland region for our beef tartare and, of course, our house made burrata made with cream from our local dairies,” he said.

“Other menu standouts include Lockwood Hazeldene’s roasted half chicken infused with flavours of black garlic and macadamia pangritata and a Bossley’s signature Snickers- inspired dessert. Each dish can be paired alongside the extensive wine and cocktail list.”