Flinders Hotel has been the favourite meeting place in the historic seaside village of Flinders since the hotel was built in 1889. It was burned to the ground in 1927 and rebuilt, and it’s now enjoying its finest years. This newly extended and refurbished ‘village within a village’ has many brand new features designed with meetings in mind: the Deck Bar and Bistro, Quarters boutique hotel, Georgie Bass Café and Cookery, the Peninsula conference facilities, and the new coastal-inspired Zigis Bar.
Flinders Hotel is known for our country style hospitality, and the presentation of innovative meals inspired by fresh produce sourced from our own farm as well as regional farmers, dairies, and orchards.
The Flinders Hotel features a dynamic menu encompassing fresh seasonal local produce, and boasts a wine list featuring some exceptional local wines, craft beers and ciders. Zigis Bar brings a relaxed coastal vibe to the historic pub, and is the perfect place to chill, enjoy a glass of wine, craft beer or cocktail, with ocean-inspired bites + tunes. Georgie Bass Cafe has a focus on fresh regional and wholesome food.
Head Chef Michael Cole is a multi award winning chef (Bocuse d’Or Australia selected representative; ‘Chef of the Year 2017’ Food Service Australia and ‘Most Outstanding Chef 2016’ Fine Foods Australia ). Michael’s extensive background has stemmed from his global roaming, where he has gathered many insights into different cultural gastronomic experiences. This is what he now brings to Flinders Hotel, Georgie Bass Cafe & Cookery, and Zigis Bar.