Stake out the round copper table in the bar and sink a few bottles of champagne into its centre.
Pay tribute to local designers: Life with Bird and Gorman for the ladies; Incu or Claude Maus for the chaps.
Unpretentious but utterly delicious dishes that showcase seasonal local produce and classical French techniques (plus some modern tricks, too) are whipped up by British chef Daniel Southern, who previously charmed Melburnian diners at the European, Circa, Bistro Guillaume and Comme. At Coppersmith, he has devised one of those playful menus that tempt you with every choice. We’re talking Cuca anchovies dipped in tomato fondue, Flinders Island lamb rump with sweet potato, and tri-tip steak from Cape Grim. Don’t dismiss the classic fish pie either (but do remember to save room for the Valrhona chocolate and chestnut fondant with salt caramel and malt ice-cream – it's rather splendid).
It’s not hard to see you’re in a liquor-loving establishment: just look at the decorative displays of glittering bottles of Belvedere, Chandon and Veuve Clicquot that line the walls and the boozy reads – Barfly, Winestate and so on. There are 18 craft beer taps showcasing brews from Victoria and beyond; wine-lovers can work through the mainly Australian labels (with notable European inclusions). There's always a white and red wine on tap, too – a Saint Hallett's shiraz or zesty New Zealand sauvignon blanc, perhaps – or ask GM Dave about the wine of the month. Brits are well catered for, thanks to top-notch cider and exemplary G&Ts. There's also a nifty bar menu with more class than your usual: fresh egg pappardelle with goat shoulder and grana padano; moules marinière with a crusty baguette; cheese boards and sweets. On a hot day or balmy night, take your drink to the rooftop deck, with its living wall and pretty fairy lights.
Drink until around midnight (unless there’s a lock-in while you’re here); eat until 9pm in the restaurant.
Don’t want to leave your room? You don’t have to – meals and snacks can be brought to you. You can also tailor your minibar to three options: ‘green, leafy and well-behaved’, ‘salty, tangy and well-brewed’ or ‘classic, staple and well-made’.