On the boardwalk of Waterfront City in Docklands, the Melbourne Yacht Club Hotel (MYCH) is a fantastic addition to the eclectic mix of restaurants. Yet unlike the others, the MYCH can also claim to be one of Melbourne’s latest boutique hotels.

By 2010, the MYCH aims to be at the forefront of both the Docklands’ dining scene as well as its accommodation preferences. As head chef George Smith explains, “it is still in its initial stages at the moment, but soon the addition of the accommodation portion of the development will make it a striking competitor.”

Continuing the modern style that Docklands embraces, the MYCH offers two options of dining ranging from the casual Lower Deck, to the more formal setting of the Upper Deck. The Upper Deck boasts sweeping views of the city’s skyline reflecting off the water below. With the newly added feature bar and two separate outdoor areas, it is consistently booked for functions and parties, “many businesses enjoy the quality contemporary cuisine and the warm environment.”

After being lured to Australia eight years ago by the quality of Melbourne’s lifestyle, George views Docklands as only in its development period. He explains, “at the moment, the area as in its basic stages. But there is so much potential to fulfil.”

Achieving one’s potential is something George understands, after learning the art of cuisine from the five-star Claridge’s Hotel in London. He hopes to provide some of the junior Australian chefs with his international experience in the hope on enhancing the vibrancy of Australia’s sophisticated dining scene.

With an invitation to share his talents in Melbourne, George wanted to offer something for everyone at the MYCH. The more casual lounge and bar are open all day providing an extensive beverage list and light, contemporary fare. Those who are looking for the finer dining experience will find it on the Upper Deck when lucky enough to attend a function.

“The future of the area, the hotel and the food are all exciting. They will offer Melbournians a whole new dining option,” George insists. It is difficult to resist such enthusiasm and even harder to deny the potential the hotel has to maintain a niche in the market market. So if you are looking for a fresh local dining experience, the Melbourne Yacht Club Hotel offers a peaceful hide away, with amazing views and creative dishes.

George has created something summery that will melt in your mouth…

White Chocolate and Hazelnut Souffle

100g white chocolate
100ml milk
1 tablespoon finely chopped Hazelnuts
1 teaspoon cornflour
20ml water
5 egg whites, whisked 80%

Melt chocolate and milk together slowly over a water bath, add hazelnuts when done. Add cornflour and water to mix until thick, then chill. Fold egg whites into mixture, then pour into soufflé moulds and bake at 176 degrees Celsius for 8 mins.