Rooftop bars, highline walkways and multi-storey hospitality reshape Melbourne Park
The Australian Open is taking the phrase “level up” quite literally this year, with organisers building skywards to squeeze even more out of Melbourne Park.
Already spread across 40 hectares along the Yarra River between the Botanic Gardens and the CBD, the precinct is growing vertically as Tennis Australia looks for new ways to pack in fans, food and entertainment.
New elevated spaces are a big talking point this summer, including a Marriott Bonvoy rooftop cocktail bar and the Australian Open Highline, an elevated walkway offering sweeping views across multiple courts. Add in more food, music and places to perch, and it’s a noticeably different way to experience the tournament.
Australian Open director Craig Tiley, who is aiming to top last year’s record 1.2 million attendees, says this is just the start. Longer term, there are plans to sink courts 5 to 15 further into the ground and raise the surrounding stands to tighten the atmosphere.
Major sponsors are also thinking upwards. Chemist Warehouse has gone double-storey for the first time, with retail at ground level and hospitality above. Rolex and Mastercard have followed suit with two-level suites, while New Balancehas built vertically as it brings in a crew of pro skateboarders. Mecca Clubhouse has gone even bigger, stretching across three storeys and offering hair and beauty services on site.
Tennis Australia chief commercial officer Cedric Cornelis says the vertical shift is what fans are noticing most during opening week.
“We’re trying to continue to grow the experience for the fans, and this year we’ve seen the opportunity to grow in levels and to go vertical. We have the three-storey structure for Mecca [and] Grand Slam Oval has gone to a second level, so that’s where we have the golden-hour rooftop bar,” Cornelis says.
“We’ve also tried to give more opportunities to fans to view tennis differently and to get closer to players.
“So we have the highline structure, navigating through the western courts – from most places up there you can see three or four courts. We’ve already seen that is really popular.
“We’ve also got the practice village on courts 16 and 17 where we’ve elevated there, too, with a platform and terrace.”
Sponsors are clearly buying into the growth, with brand partners up more than 50% to 80 this year. New names include a2 Milk, REA Group, Shake Shack and Altos Tequila, while existing partners such as Mecca, Kia and ANZ have lifted their spend. Tennis Australia generated close to $700 million in revenue last year.
Hospitality is again a major focus. The French-inspired Grey Goose courtside bar is back overlooking Court 6, while the Open has also signed its first crypto partner, Nexo, whose branding will appear on on-court coaches’ pods.
Premium dining continues to expand through AO Reserve, including the ultra-exclusive Club 1905, led by Michelin-star-winning chef Simon Rogan. Fan favourites Entrecôte, Bennelong and Quay are all returning after last year’s strong response.
Technology is also playing a bigger role, with roaming drink carts, robotic coffee stations and vending machines spread across the precinct.
Despite the luxury options, Tennis Australia head of growth and innovation Fern Barrett says affordability remains front of mind.
“Whether you’re having a sausage roll or a pie for under $10 or you’re in our premium experience space having a fine dining experience, we always say that the food quality needs to be representative of what it would be if you were to walk into that cafe or that restaurant.”
Keeping things fresh is also key. Barrett says at least 80% of food vendors are new each year, while popular favourites are retained.
“Not only is it important for the fans to keep experiencing new things, but also for the industry because we feel that it’s our opportunity to really profile the best of not only Victorian but also Australian cuisines and talent and brands.”
New arrivals this year include cult Melbourne sandwich spot Hector’s Deli, Japanese eatery Suupaa, and modern Middle Eastern restaurant Layla, led by Maha chef Shane Delia.
Jonathan Jackson, 15th January 2026
