Hotels have a proud history in Australian folklore. Many pride themselves on serving camaraderie, consolation and a glass or two of culture. Today they arguably have evolved into communities of like-minded folk that transcend locality and the Flinders Hotel is no exception.

There are 125 years of stories to tell from it’s early beginnings in 1889 as a large double story guest house for affluent visiting Melbournians, as well as a watering hole for local working people and sporting clubs, to when it caught fire in 1926 under suspicious circumstances. Many will remember Flinders Hotel in the 1980s – the beach parties where sand was trucked into the bar and when a live band was playing (in what is now the Deck bar and Bistro) and the whole floor caved in. In the past five years it has gone through it’s grandest transformation that includes the famous Deck, Pierre Khodja’s signature restaurant, Terminus, the first class conference and function event space, Peninsula and Quarters, the contemporary, 40 room boutique hotel. One thing hasn’t changed and that’s its hospitality, focus on good food and the upholding of a comfortable, relaxed environment. To say we are inspired by the Inge family’s influence is an understatement but it drives us to cover the past and follow the future of this iconic institution.














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