It’s not too far from High Street in Prahran, but The Flying Duck Hotel could easily be mistaken for a regional watering hole – at least according to its owner Brenton Lang. The pub is located on a quiet corner and surrounded by towering palm trees.

The peaceful scenery was part of the appeal for Lang, who also owns Rustica
and the Hobsons Bay Hotel. After seeing some serious potential in the tired old Duck he, along with his Hobsons team, decided to give the historic 1940s Victorian-style pub new life.

The front dining room, which seats just over 80 people, has deep timber accents, neutral tones and exposed red brick. The team kept the Duck’s iconic beer garden, which features a greenery-surrounded glasshouse. Beyond it, there’s a marquee fitted out with lounge chairs and coffee tables for more casual affairs.

The Hobsons team – which includes ex-Supernormal head chef Ben Pigott – oversee the food, which is elevated pub grub made with Victorian produce and cooked over coal.

Leading the menu is charcoal-grilled duck breast with braised red cabbage, plum jus and potato hash. Alongside a few woodfired mains, find all the expected pub classics, and small plates that might include prawn po’ boy sliders, buttermilk fried cauliflower with chimichurri, or beef carpaccio with green olive, shallot and capers. Also expect platters of oysters and big burgers.