Duke Of Wellington Melbourne
146 Flinders St, Melbourne VIC 3000, Australia
Pub
•Why you'll love Duke Of Wellington Melbourne
- Offers a variety of relaxed semi-private function spaces including a rooftop suitable for special occasions and events.
- Offers a range of taste-tempting and affordable menus featuring the finest pub-style Australian and international cuisine.
- Oldest pub in Melbourne, located in the heart of the city.
About the venue
Established in 1853, The Duke of Wellington is Melbourne’s oldest licensed pub. With a diverse clientele and talented crew at the helm, we look forward to welcoming you, whether you’re here to watch the sport, catch up with friends over dinner and drinks at the beer garden or check out our new rooftop bar.
We’re located in the heart of Melbourne’s CBD, opposite The Forum and a short walk from the MCG, Fed Square and Flinders Street.
With amazing food, a great location, a variety of private and semi-private function spaces and an amazing ambience, the Duke of Wellington established itself as a perfect place for groups and events. It boasts three levels, each one offering its own unique atmosphere. Whether you’re hosting a casual get-together or a formal occasion, the Duke of Wellington has the perfect space to suit your needs.
Duke Of Wellington Melbourne Function Rooms
Sophisticated Rooftop VIP Lounge
The Duke Rooftop Exclusive
Dining Room
Duke Bar
Russell Room
Sophisticated Semi Private Lounge Area
Arthur's Bar & Deck
Exclusive Venue Hire within Heritage Pub - Level One
Price Guide
| Price Type | Price Per Person (Starting From) |
|---|---|
| 3 Hour Canapes | $ 38 |
| 3 Hour Beverage Package | $ 62 |
Please note, that pricing may be subject to change without notice. We recommend confirming with the venue prior to booking to ensure you have the most up-to-date information.
Reviews for Duke Of Wellington Melbourne
Mayt_22
Dropped into the Duke of Wellington on a Sunday arvo for a drink in the main bar before heading up to the rooftop for a meal. Despite the drizzle and bursts of sunshine, the rooftop felt welcoming — plenty of space, greenery, and a relaxed vibe. We did have to wipe down our own table, but once settled, it was a great spot to unwind. The roast of the day was perfect, with rich, flavoursome gravy, and the chicken parmy hit the mark too. The salad was a bit soggy, but honestly, who comes here for the salad? Great Sunday atmosphere overall.
Donna Petfield
New Year's Eve at the Duke of Wellington. This was a last minute arrangement and I am so glad we booked here. Meal, drinks and dancing. Plus we got to see the fireworks 🎆. Arrived just before 8pm booking, had a drink downstairs. Listened to a local artist in the bar section before heading to the restaurant upstairs. Me and my family were seated at a beautiful table and a lovely chap named Sam served us throughout our meal. The food and wine was delicious 😋 then we headed to the rooftop bar were we continue our New Year's Eve festivities. Managed to get home by 3am 🫣😆 Great night had by all 🎉🥂🍾🥳
Audrey
Buy new crockery, you wouldn’t serve guests chipped plates and glasses at home, why then in your restaurant? Perhaps arrange your seating so that a table of two is not stuck beside a large noisy group. The food was just okay, nothing to rave about. Thankfully the staff were friendly.
Bridget McDowall
We had a great meal on the rooftop at the Duke of Wellington! The service was fast and friendly and the staff made us feel really welcome. The venue is spacious with a great atmosphere, and the meals were both tasty and generous. Perfect spot for a relaxed lunch or dinner with friends. Highly recommend!
Matthew
Sorry guys, it’s time to step it up. The table hadn’t been cleared when we arrived with our out of town guests. Ordering digitally from the table is fine, but anything that doesn’t allow PayPal is a pain these days. Asking for a tip also seems unnecessary when the only service provided is bringing the food to the table. We ordered three 300 g grass fed Scotch fillets at $60 each, plus a chicken schnitzel. The steaks were thin, had no proper crust on the sear, and the medium rare order came out well done, grey and tough all the way through. If you’re going to offer a premium cut and charge a premium price, then deliver it. If you can’t, drop the price. Being busy or rushed should not determine the quality of the product at that price point. Were it not for our guests, we would have sent the meals back.
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