Afloat, the seasonal floating bar and restaurant that has become one of Melbourne’s most talked-about summer fixtures, will reopen on the Yarra River on Thursday, August 27 with a full transformation into a Greek island escape.
The venue, moored on the river’s north bank near Flinders Street Station in Melbourne’s city centre, closes every winter and returns each spring with an entirely new concept. Its eleventh season, named Yamas Greece after the Greek toast meaning “to our health,” takes its cue from the colours, produce and coastal culture of the Greek islands.
The annual transformation has become central to Afloat’s identity. Previous seasons have looked to destinations including Mexico, Rio de Janeiro, Capri and Spain’s Balearic Islands. This year, the venue’s familiar position on the river will be recast through natural textures, sun-washed terracotta and a blue-and-white palette associated with the Aegean.
“We wanted to bring that same warmth and effortless beauty to Afloat through natural textures, sun-washed terracotta and the distinctive blue-and-white palette of the Islands,” interior designer Emily Jamieson said.
The reference points extend beyond the visual. The drinks list will feature Greek wines made from native grape varieties, alongside seasonal cocktails that use familiar Greek ingredients in less conventional ways.
“This year we’re showcasing a selection of Greek wines, with a focus on native grape varieties, from fresh, vibrant whites and rosés to medium-bodied aromatic reds,” HQ Group Head of Wine Marcus Ellis said.
Among the new cocktails is an ouzo frozen cola, as well as a Long Island Iced Tea made with Greek mountain tea. A sangria prepared with Moschofilero, an aromatic white grape variety grown most notably in the Peloponnese, will also feature.
The food menu has been shaped by HQ Group Executive Chef Paul Dunlop’s experiences in Greece, rather than drawing from a single region or style of dining. Seafood, grilled meats, meze, gyros and Greek sweets will sit together on a menu influenced by beach clubs, street vendors and traditional tavernas.
“Our new menu dishes are inspired by travels and time spent working in Greece, drawing references from beach clubs, street vendors, tavernas and everything in between,” Dunlop said. “Expect to see fresh local seafood, grilled meats, meze, gyros and beloved Greek sweets.”
The approach gives Afloat room to move between the recognisable and the contemporary. Gyros and grilled meats provide the more familiar foundations, while native Greek wines and ingredients such as mountain tea and Moschofilero introduce diners to a broader picture of Greece’s food and drinking culture.
The venue will again offer à la carte tables, shared banquets and beach club packages for groups. Afloat’s function spaces can accommodate everything from smaller celebrations to large cocktail events, with bookings being taken for the new season.
Christmas Day dining and New Year’s Eve celebrations are also planned. The New Year’s Eve event will run from 6pm on Thursday, 31 December until 1am on New Year’s Day, with all-inclusive food and drinks packages, live entertainment and views of Melbourne’s fireworks. General admission tickets begin at $245 for early bookings.
Located at 2 Flinders Walk, beside Flinders Street Station, Afloat has spent more than a decade using its winter closure to rebuild the venue around a different international destination. For the 2026–27 season, it is Greece’s turn, interpreted through the food, wine and coastal character that have made its islands an enduring point of reference for Australian summer dining.
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