The Aviary crew are a skilled bunch and can match your mood, the weather or social event to the perfect drink. The wine list offers a concise and thoughtfully chosen selection of old and new world varietals.
We also enjoy a great selection of local and imported beers and cider on tap and by the bottle.
Oh, and don’t be shy in checking out our seasonally created cocktails… Our Sunday Soul sessions are complimented by our cocktail jugs for just $18
Head upstairs to the first floor where you’ll find the White Room and Den. These rooms are available as separate spaces or in their entirety for larger events. We can help you host your cocktail party, corporate or private dining event.
Aviary Hotel offers a relaxed approach to dining encouraging guests to enjoy their meal where they feel most comfortable, be it at your favourite table or perched at the bar looking out on Victoria Street.
Grand Final Day is going to be better than ever this year. Our new retractible roof will be installed over our Beer Garden hiding pesky sun glare from our new big screen TV! All the better to watch the game with. Jimmy Southgate will host the day as you & your mates swill jugs of Boags Draught at just $14 a pop. Fill your belly with a 250gm rump steak & take home the illustrious meat tray. What a day!
Our Head Chef is searching for a sidekick, a Sous Chef who is enthusiastic in developing their knowledge with a positive attitude and a sense of humour to befriend our friendly and professional staff. If you’re an experienced chef looking for a dynamic fun place to work, look no further; well look a little further below and hit the link for more info.
Monday Night Burgers are back. After a hard day back at work, relax and let us spoil you with one of our delicious burgers. Choose between our infamous Aviary beef burger with bacon jam or the new favourite southern fried chicken with slaw, jalapeño & sriracha mayo. Wash it all down with a pot of Boags Draught for just $12. Yep 12 bucks.
Kick starting his career in 2005 as New Zealand’s apprentice of the year, Chef Carl Wills developed his impressive repertoire and skill working in a few of Central London’s revered restaurants Fat Duck, St. Johns, Le Manoir aux Quat’Saisons then The Providores and Tapa Room where he spent 1½ years under the guidance of Peter Gordon. Employed as the Sous under Executive Chef Sean Donovan at Station Hotel in Footscray, Carl mastered the perfect steak alongside all the classics you’d expect from an iconic Melbourne pub.
Carl embraces a strong rapport with local farmers celebrating the seasonal produce Victoria thrives on and brings to the Aviary Hotel a consummate menu with an emphasis on quality steaks and stunning vegetarian dishes.