The Flying Duck Hotel

The Flying Duck Hotel, established in 1868, is a cherished Prahran institution that seamlessly blends historic charm with contemporary flair. The recent refurbishment has unveiled an expansive open-plan dining area adorned with earthy tones and brass accents, complemented by a 40-seat private dining room and a lush beer garden. The menu, crafted by Head Chef Ben Pigott, features brasserie-style dishes like wood-fired flatbread with black garlic toum and smoked salmon caviar, grilled Shark Bay scallops with herb butter, and charcoal-grilled duck breast with braised red cabbage, crispy potato hash, and plum jus. Weekly specials include steak nights, trivia, and Sunday roasts, with happy hour offerings of $7 schooners and $8 house wines from 4–6 pm. The venue also hosts live music and is dog-friendly, welcoming leashed and well-behaved dogs in the courtyard.