The project represents a complete overhaul of the historic property's outdoor footprint at 1717 Collins Avenue. By replacing standard pool amenities with a curated lifestyle environment, Chisholm Properties aims to secure the hotel's relevance in a market where beachfront space is increasingly treated as a standalone destination. The new club features thatched palapas, private cabanas equipped with lounge seating and televisions, and 150 rentable beach chairs on the sand.

Executive Chef Gastón Javier Sanchez leads the culinary program, focusing on a raw bar and shareable Mediterranean plates, such as octopus carpaccio and shrimp paella. The bar program complements the setting with signature cocktails like the Passion Du Solei. For Balzebre, the strategy centers on maximizing the potential of underutilized physical assets. By opening the space to the public rather than restricting it to hotel guests, the firm intends to establish a consistent daytime draw for the Art Deco District, building upon the property's previous $35 million restoration.