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LOCATION

On the corner of Flinders Lane and Duckboard Place in the heart of Melbourne’s CBD.



DETAILS

A fantastic addition to Melbourne’s vibrant dining scene, Papa Goose centres on the simple philosophy of providing an inviting atmosphere and satisfying food. The space features sophisticated yet warm décor, from polished timber floorboards to dark dining tables and chocolate brown banquette seats. The upper level’s Loose Goose bar serves signature and house cocktails and delectable grazing plates alongside the lengthy black tiled bar and plush brown chesterfield lounges. The sleek space is ideal for both intimate private dinners and larger cocktail events.



FUNCTION DETAILS



PAPA GOOSE PRIVATE- The ground floor dining room is suitable for up to 14 guests at a sit-down lunch or dinner, or 20 for a stand-up cocktail party.



PAPA GOOSE RESTAURANT- The ground floor restaurant can be used exclusively for a 60 person sit-down lunch or dinner.



LOOSE GOOSE PRIVATE- The upstairs cocktail bar has a private area that can be reserved for a 22 person sit-down lunch or dinner, or alternatively for a 40 person cocktail party.

LOOSE GOOSE BAR- Hire out the entire upstairs level for an exclusive cocktail party for up to 120 guests.



FOOD & BEVERAGE

Head chef Neale White dishes out well-crafted, modern Australian meals that feature unique flavour combinations. Set function menus take inspiration from the restaurant’s a la carte selection and offer varied meal options depending on the style and budget of each event. Choose from shared entrees and desserts for more casual functions, through to a full-blown three course meal including the likes of the seafood veloute with scallop, mussel, king prawn and salmon roe entrée; potato gnocchi with jerusalem artichoke, mushrooms, porcini dust and sage main course; and dessert of steamed mandarin pudding with warm citrus salad and blood orange ice cream. For cocktail functions, set quantities of food per person cover the varying duration of parties including items such as shaved rare porterhouse steak en croute with horseradish crème fraiche.