The red doors at the Doutta Galla Hotel, affectionally known as the Doot, have reopened following major renovations.
The transformation of the venue that’s metres from Victoria’s Flemington Racecourse in Kensington spans across three levels, celebrating its heritage while ushering it into a new era of modern hospitality.
The Doot also has new owners: Kickon Group Chief Executive Craig Shearer (The Terminus Hotel, The Continental, Pincho Disco), newly appointed Pub Partner Ben Lougoon, and a group of investors including Actor Travis Fimmel, and Former AFL Players Luke Hodge, and Andrew Walker.
Shearer says Doutta Galla Hotel has always been about more than beer and food.
“It’s about connection, celebration, and the energy of the community. This relaunch isn’t just about reopening a pub, it’s about bringing a Melbourne icon back to life,” says Shearer.
The new menu, led by Chef Jake Furst (2023 AHA VIC Chef of the Year), celebrates seasonal produce, bold flavours, and generous portions. It features over a dozen cuts of steak including dry-aged selections cooked on the Josper grill. In a nod to the history of the pub, the steak knife handles have been made from timber that was removed during the renovation.
Beyond the steak offerings, the menu showcases pub classics, including a chicken parmigiana, cheese burger, orecchiette with lamb ragu and rosemary parmesan crumb, red curry duck leg with coconut rice and pickled cucumber, and sloppy jo with pickled onion and garlic bun.
Among the snacks are chicken ribs with spring onion and lime, grilled scallop with café de Paris butter, and tuna tataki with pickled beetroot, wasabi, and avocado.
Guests will find 16 taps pouring local favourites including Doutta Lager by Hop Nation, Little Creatures Pale Ale, Stone & Wood Pacific Ale, and Guinness Draught, alongside bottled beer, cocktails, and on-tap wines.
Weekly specials include $20 local’s day on Monday (chicken schnitty, fish and chips, or any burger on the menu), $25 steak Tuesday (250g porterhouse with chips and salad, option to upgrade to wagyu rump for $39), and $20 parmigiana on Wednesday (chicken parmigiana with chips and salad).
Happy hour runs from 4pm to 6pm Monday to Friday and includes $7 handles and house wines, and select $12 cocktails.
The first and second floors have been totally transformed, with run-down hotel rooms removed and a new staircase now leading customers up from the dining room to light, open areas for private events and flow-on from downstairs. Across the pub there are four new bars.
The area is ideal for busy evenings, and features exposed brickwork, heritage fireplaces, and stained glass windows which gives it a mix of New York loft and old school pub.
Downstairs is a public bar and dining room, which has been completely refreshed with new floorings, paintwork and new long bars – but the dark timber and arched windows remain. Two rooms for private events with up to 20 guests are ideal for small celebrations and corporate functions.
The entertainment program will give locals an extra reason to gather. Punters can expect live acoustic sets Fridays and Saturdays (9pm to 1am) and Sundays (2pm to 5pm). Weekly trivia will launch on Wednesdays after Spring Racing.
The Doot will also collaborate with local sports clubs, charity initiatives, and neighbourhood events, ensuring it remains a cornerstone of Kensington life for generations to come.
To find out more visit The Doota.
Photography provided by Doutta Galla Hotel.
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