From a place of terror to a place of leisure

It used to be that HM Pentridge Prison was a destination to be avoided at all costs.

Today, on the 26th anniversary of the closure of the jail, TFE Hotels officially launched its 106-room Adina Hotel, Olivine wine bar, North & Common restaurant, Chapter Place events venue, and urban retreat The Interlude on the same site.

What was once a cold, hard place has been transformed into a billion-dollar dining and entertainment precinct.

TFE Hotels’ Regional General Manager for Victoria, Stephen Moore, said the unveiling of the Pentridge precinct was a sign that Melbourne’s tourism industry was continuing its post-pandemic recovery.

Moore said today's ribbon cutting, and ceremonial opening of a Heritage-listed red door into the converted prison wing, signalled the official launch of the TFE’ venues at the Heritage-listed site.



The launch followed a private event last week where Wurundjeri Elder, Uncle Bill Nicholson, conducted a Welcome to Country and ceremonial cleansing of the site.

The MP for Pascoe Vale, Anthony Cianflone, said the Pentridge Visitor and Entertainment Precinct was a game changer for Coburg and surrounds.

“Wine Bar, cuisine, wellness, accommodation, entertainment, history, culture, and tourism - all of which means a growing visitor economy, more jobs and skills for our community,” he said.

General Manager Jesse Kornoff (pictured above with Cianflone) said the 106-room Adina Apartment Hotel Pentridge Melbourne (which had its soft opening in February), Olivine wine bar and the eight Chapter Place events spaces had been well received by locals and travellers alike.

“We’ve had people coming in and staying because they’re genuinely interested in seeing what’s been hiding behind the bluestone walls; others were part of conferences or held events in our unique event spaces; and others still were simply attracted to the sheer convenience of our brand-new hotel being located halfway between Melbourne’s CBD and the airport.”

North & Common restaurant, with head chef Mark Glenn at the helm, will open to hotel guests this week and officially launch to the public on May 10, while Olivine wine bar, which opened last month, showcases the adaptive reuse of former prison cells.