Gain legendary status this Grand Final
Thursday, 7th September, 2017

To gain total legend status at your Grand Final Day BBQ, buy a raffle ticket any time from midday up until 7:00pm for your chance to take home an almighty Meatsmith meat tray. More than chump chops and chicken wings, this pimped-out protein party will feature a selection of Meatsmith’s signature artisan products to fuel the big day.

$2 tickets
Raffle drawn at 7:30pm on Friday 29/09

Also on Grand Final Eve AND Grand Final Day; The A-team of hot dogs will be brought off the bench alongside the pie-warmed pastry treats to provide the sustenance one requires for a session of cheering and beering on.

Classic Dog: Meatsmith frank, caramelised onion & tomato sauce
Chilli Dog: Merguez sausage, chilli sauce, damn spicy pickle, mince & cheese
German Dog: Veal & porcini sausage, sauerkraut, onion & mustard


Footy finals are here and so are $3 pots!
Thursday, 7th September, 2017

September has finally rolled around and whilst we are very excited for the sunny courtyard drinking days to come, what we are really pumped about is the finals fever about to set in on Melbourne. The Public Bar will be playing all free-to-air live games of footy on the big screen and will also celebrate the finals with specials running throughout the month.

Every Friday night in the lead up to Grand Final Day and on the big day too, we’ll be slinging $3 pots of beer from the first bounce until the game is over, or until the keg runs out!

Friday 08/09        Hawkers Pale ale
Friday 15/09        4 Pines Kolsch
Friday 22/09        Vale Midcoast
Saturday 30/09    Cricketers Arms Keepers Lager

Heard it on the grapevine; new on the list!
Wednesday, 30th August, 2017

2014 Koehler-Ruprecht Kallstadter Kabinett Trocken, Pfalz, Germany  

In the words of our wine buyer Sacha, this great Riesling “Will take you on the banquet up until mains, whilst also being really smashable in the Courtyard”

These are extremely old-school wines from an estate making trocken (dry) wines before it was trendy. In fact, the estate cleaves to the old labelling practice of putting both the pradikät and the trocken designation on each wine (e.g., Auslese Trocken), which the VDP no longer allows; it was one reason they left the consortium after 80 years of membership!


2016 Jauma ‘A 1000 Fires’ Semillon Chenin Blanc, Mc Laren Vale, Australia

 “100% zero additions; sulphite free white. Great fruit purity, textured & fresh”

Reining from McLaren Vale, the Juama team includes Fiona Wood who looks after the vineyards and winemakers James Erskine and Mark Warner; a couple of young passionate lads with a commitment to wild, creative, expressive living wines. Juama believe in organic farming and no additions, 100% free of added preservatives and sulphur. ‘Healthy booze’, as they like to put it.

The 2016 ‘a thousand fires’ Semillon/chenin blend is a bit of a whimsical throw back into Australian history when some classic dry white wines were labelled Chablis or white Burgundy that were stylistically fresh and complex with great potential to age.


2015 Luke Lambert Nebbiolo, Yarra Valley, Australia

“Perfect to drink alongside something hearty, such as the shredded cumin lamb or the pork katsu”

Luke Lambert is one of the young guns of the Yarra Valley making a name for himself for his bold and structured reds of Syrah and Nebbiolo in contrast to the many other (predominantly Pinot Noir) producers in the area. According to Luke himself, 2015 was the best season in the Yarra Valley since he has been making wine there.

View the full wine list by clicking here 

Yum Cha at Ricky & Pinky
Wednesday, 19th July, 2017

That’s right friends, Yum Cha has arrived at Ricky & Pinky!

We have changed the game at lunchtime with yum cha sessions running every Friday, Saturday and Sunday. The ultimate way to polish off the working week with colleagues, feast with family and friends or kick back into gear after a big night.

Yum cha lunches are in full swing, running every Friday, Saturday and Sunday from midday. So gather your mates, book a table, elect a menu captain and cha on.

Ricky & Pinky in your home via UberEATS
Tuesday, 6th June, 2017

That’s right, now you needn’t leave home to enjoy Ricky & Pinky!

We’ve joined forces with UberEATS  the Ricky & Pinky menu to deliver direct to your door. And if you can’t decide, may we suggest one of our combos: The Ricky & Pinky Meal is perfect for two with the addition of your favorite dumplings. Or go for the Ricky Solo Combo when you’re home alone.

We’re even sending Public Bar favourites like our whipped cod roe and the Builders Arms cheeseburger all around Melbourne!

Our New Bar Menu Has Arrived
Thursday, 15th December, 2016

And just in time for your summer Sunday sessions. We have a small snacks and substantial meals at the ready to accompany your drinks on sunny days at the Public, in the courtyard, and street side on Gertrude.

You won’t want to miss the Ricky Dog – a Meatsmith frankfurt doused in a zingy Szechuan pork sauce, McClure’s spicy pickles, melted cheese and spring onion, or our new chicken schnitzel stuffed with ‘nduja and served with a crunchy shaved cabbage salad.

Classic pub fare is available in the Public Bar every day, including some new and old favourites such as:

Whipped cod roe

Potted trout, dill, crème fraîche

Builders Arms cheeseburger with fries

Chopped broccoli, freekah

Ricky Dog

Flat iron steak with pepper sauce and fries

View our full menu here

Ricky & Pinky Good Time Party Line!
Friday, 14th October, 2016

Private Dining and Events at Builders Arms Hotel…..

We’re bringing all the fun and excitement of Ricky & Pinky to private dining and giving our two exclusive event spaces a new lease of life, just in time for your end of year celebration. Dine from a Chinese banquet menu, featuring dishes such as roast suckling pig, prawn and chicken wontons and mapo tofu.

We’re equally excited to be staying true to the classic and contemporary, with the Western menus you would recall from a pre-Ricky & Pinky era still available. Think whipped cod roe, Meatsmith charcuterie and roast strip loin.

Our event spaces – the Bowery Room and Private Dining Room – are both located upstairs at the Builders Arms Hotel and are a great way to celebrate your end of year event, birthday, corporate dinner, engagement or wedding. For larger events, The Bowery Room hosts 60 guests seated or 90 for a cocktail party. It is a bright and contemporary space that boasts an open kitchen, feature lighting and an entry bar wrapped in stunning vintage tiles. For more intimate events, the Private Dining Room seats up to 18 guests and features an eclectic art and vinyl collection and record player. Both rooms are original spaces of the historic hotel, and have been renovated and restored, retaining the charming character of an 1850s local pub.

To find out more about events at Builders Arms Hotel or to chat about your end of year celebration and beyond, call our team on 9417 7700 or you can send through an enquiry here.


Introducing Ricky & Pinky….
Saturday, 16th July, 2016

Introducing Ricky & Pinky….

With a public house as iconic as the Builders Arms Hotel, one can never truly own the space, but be a custodian for a period of time. With each incarnation brings a renewed sense of energy and life. Current stewards of this landmark pub, Andrew McConnell, Josh Murphy and Anthony Hammond have created a venue that defies definition, creating drinking and dining with flexibility, warmth and authenticity. While those core values will remain unchanged, the Builders Arms Hotel will soon evolve. A change of dining style, menu and aesthetic is on the horizon, and it may not be entirely what people will expect. Introducing Ricky & Pinky, the Chinese restaurant within a landmark Fitzroy pub, run by Australian hospitality veterans.

Chinese restaurants within Australian pubs are nothing new. They hark back to the days of country pubs of the 1960s and 1970s, where Chinese restaurants juxtaposed with neighborhood public houses. Ricky & Pinky, imagined by McConnell, will be brought to reality by a crack team of fresh design minds – with architecture and design by Sibling, creative direction and flourishes by Tin & Ed, along with brand identity from Studio Round. The design references the traditional Chinese notion of infinity, with welcoming gateways and objects to connect each space seamlessly, albeit in an untraditional way. Existing internal walls will come down to reveal an open and rollickingly lively restaurant. To make way for an entirely unified space, the room currently housing Moon Under Water will also undergo a transformation as a part of the new Chinese restaurant.

The feel will be fun, yet restrained. Favourite aspects of Chinese dining experiences will be seen in round tables, fish tanks, and of course the ubiquitous lazy Susan to make meal sharing practical and fun. New textures, lighting concepts and finishes within the bistro and newly opened dining room will create a warm and inclusive environment with a view all the way to the now visible kitchen. The chefs of the Builders Arms Hotel have been hidden for far too long.

By McConnell’s side in the Ricky & Pinky’s kitchen will be Archan Chan, McConnell alumna of six years and former sous chef at Supernormal and Golden Fields. Having spent the past twelve months at Redfern’s Moon Park, she returns to McConnell’s stable with renewed passion and her mastery of elegant and accessible Asian cuisine. The Ricky & Pinky’s menu will eschew formalities and structure, and will include shared snacks, smaller plates and larger dishes. And of course a full Chinese family banquet for sharing.

The space will be playful, vibrant, and smile-inducing, and will remain a regular meeting place for drinks, and meals to be shared. The sacred Front Bar of the pub will remain unchanged, as will the exterior and soul of the building.

Moon Under Water will see it’s final service on Saturday 23rd of July.
The Builders Arms Hotel will undergo refurbishment from Monday 8 August, reopening Monday 29th of August.

New releases from the Yarra Valley on our wine list
Wednesday, 8th June, 2016

2015 was a cracker in the Yarra Valley and we’re really excited to see some fantastic new releases on our wine list. Here is a snap shot of some of the treats to enjoy over the winter months:

2015 Arfion Fever: A fulfilling and tasty white with little skin contact that has a seductive, sunset orange appearance. A great field blend that brings lots of exotic and flavorsome elements together, a perfect match with the curried mussels.

2015 Dr Mayer Pinot Noir: Made by one of the true legends of the Yarra Valley, Timo Mayer, who keeps churning out absolute gold from his Yarra Valley site. 100% whole bunch fermented bright fruit jumps out of the glass, whilst a firm structure gives this wine shape and depth, a very classy drink. Chicken cooked over the goals of the rotisserie? We think so!

2015 Sterna Syrah: The love child of two young fellas trying to have a crack at making it on the big stage. The result…. Dale and Rhen have absolutley nailed it! This Syrah (or shiraz if you like) has a big punch of dark red fruit and wild herbs that give this wine interest whilst remaining accessible. Very enjoyable with a grilled steak in the Bistro. Watch this space as these young guns are on to something GREAT!

Let’s Party
Tuesday, 29th March, 2016

This month we are excited to launch our new menus for private dining and events. They reflect what’s in season – we’re focusing on Autumnal roasts & flounder and pork shoulder right now, and desserts featuring the last of summer berries. Groups can dine from a 3 course banquet menu, or an unmissable 5 course menu, depending on your gathering and appetite.

Moon Under Water – Two Chef’s Hats
Tuesday, 6th October, 2015

We are honoured to receive a second chef’s hat at this year’s The Age Good Food Guide Awards. We’re thrilled to be recognised for our outstanding food and generous hospitality. Congratulations to our passionate team for such a wonderful achievement.

We’d love to welcome you in for dinner. From 6pm Thursdays, Fridays and Saturdays. Call 9417 7700 to make a reservation.

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