After an extensive renovation, Albert Park Hotel has finally unveiled it’s spectacular and highly anticipated refurbishment. The beating heart of the Albert Park community for over a century, this historic pub has been transformed with inspired interiors and a vibrant Modern-Chinese menu.

Designed by Six Degrees Architects and renowned stylist Anna Roberts, the Hotel breathes new life into a once dark and enclosed space. Embracing the bones and brickwork of the historic site, a four-story atrium with expansive windows floods the venue with natural light, while a huge native fig tree brings the outside in and creates a leafy oasis. Roberts has extensively sourced the perfect vintage pieces, local and original artefacts, filling the restaurant with beautiful antiques with a Chinoiserie spin to echo the Modern-Chinese menu. This redevelopment has worked to favour our front bar and stylish upstairs cocktail bar while emphasizing the suburb’s inner neighbourhood class and leisurely ambience.

Bringing extensive culinary and service experience to Albert Park Hotel is an intercontinental and well experienced team of hospitality experts and fanatics. Not only does the food bestow exquisite repertoire and design, the wine list heroes Victorian and Australian producers, with a large selection of back vintage premium wines such as German Riesling, Burgundy, Bordeaux and Champagne in its reserve list at very affordable prices. Each Cocktail on our list takes inspiration from the flavours of the food. The ‘Park Side Spritz’, for instance, features Widges gin, Bay Leaf Wine, Mancino Secco vermouth, and lemon and celery bitters, while the ‘Espresso Tropicale’, a twist on the typical espresso martini, is made up of Tried & True vodka, Szechuan, espresso, lime and coconut.

With Happy hour every day from 4-6pm and a menu filled with carefully curated dishes, old school favourites are aplenty. Dim sum, prawn toast, Peking duck pancakes, sweet and sour pork, and Singapore noodles, sitting alongside contemporary dishes like raw Yellowfin tuna in orange and sesame dressing, crispy Eugowra quail with Szechuan pepper salt, and Char Sui salmon with soft fried hens’ egg are all among the selections at Happy Valley.