The Lincoln

New! Golden, crispy croquettes filled with scamorza cheese, garlic scapes, and chives, on a creamy bed of baba ganoush. Little bites of smoky, garlicky, cheesy, earthy goodness. 🧀🧄🍆

Smoked ham hock and chicken terrine, piccalilli, asparagus and toasted sourdough. Rustic, hearty, delicious!

A glorious Sunday ☀️ made even better with ’s ‘Worker Bee’, their classic Saison brewed with foraged chamomile flowers and raw Castlemaine honey. Hazy golden and ridiculously refreshing. 🐝🍯🍻

Enjoy with roast pork for today’s Sunday Roast. Walk-ins always welcomed!

🍽️ $25 counter meals and a $5 whisky cocktail? Sounds good to us! Whether it’s slow cooked pork belly, bavette steak and chips, squid ink pasta or something else entirely, always get fed well here at .

💵 And for an extra fiver, treat yourself to a deliciously refreshing cocktail. A perfect pub meal, sorted!

🥃 Highball cocktail : Two-Fold, Riesling, peach liqueur, orange bitters, lemon, ginger ale 🍑🍋🍊

On till Sunday, enjoy our special, $35 for six freshly shucked oysters and a glass of our house Prosecco from King Valley, silky with a creamy texture and mousse, fresh and floral with notes of lemon zest, pear and jasmine. 🦪🥂👒

👋 Meet our new Head Chef, Andy Beswick. Originally from Scarborough, Yorkshire, UK, Andy has over 20 years experience, including five transformative years in the south west wine region of France, where he honed his love for rustic yet refined cuisine.

Known for his dedication to fresh, locally sourced ingredients, he believes in the power of simplicity paired with impeccable flavor. When he’s not in the kitchen, you’ll find him foraging, growing his own produce, experimenting with fermentation or out in the bush stalking deer.

He’s been leading our kitchen the last few months (have you tried his caramelised onion tart?😋) and we couldn’t be happier to have him at the helm as we enter our second decade in this corner of Carlton. Come and say hi to Andy at the pass!

We’ve just passed a decade in the game (160 years for the pub!🎂) and very proud and honoured to still be recognised by the industry for doing what we do.🍻 A massive thanks to and and congrats to all the other venues on the list for keeping the quality of imbibing in Victoria so high! Cheers! 🥂

If filer coffee still “real” coffee? We think so! No fancy froths or flat whites here, just bottomless single origin filter brewed fresh every day. ☕️ We rotate through handpicked, ethically sourced beans from .are.core in Brunswick East.

Currently serving their Bududa, a honey process Ugandan from Mt. Elgon. Expect notes of tropical fruits like pineapple, pomelo and guava, with a silky mouthfeel. Finishes off a meal at the pub nicely!

Bringing back retro flavours in the sweetest way.🍍Caramelised upside down pineapple cake with vanilla ice-cream. Like your nan used to make!

Let’s get down to the very serious business of party planning. 🪩🎉 December is just round the corner so get ahead and book your Christmas parties now!🎄With space for up to 80 guests, and options such as canapés, set menus and private dining, we make it easy, so get in touch via DM or email [email protected] to discuss your needs! 🎁

We will be OPEN as usual all long weekend, including Friday 27 September, the Grand Final Eve public holiday.

Good day to try our veal & pancetta scotch egg, or how about a caramelised onion Tarte Tatin, with blue cheese, witlof and balsamic?

Goes down easy with a pot of ‘Music City’ Hazy IPA or ‘Miss Pinky’ Raspberry Berlinerweise.

See you this long weekend!



*15% surcharge applies on public holidays

Footy + wild game pies from chef ? We can’t wait for this Saturday! 🏉🥧🍻

We’ll be showing the AFL Grand Final, live and loud with extra TVs throughout the venue! With delicious pies by Jo Barrett, Good Food Guide’s Chef of the Year 2024, who closed hatted Lorne restaurant Little Pickett back in April.

Every handmade Wildpie is a pie with a purpose - to make good use of invasive species that are free-ranging, natural & nutrient dense. All wrapped in signature house made butter puff pastry and rough puff handmade in Beechworth.

This Saturday only, in addition to our a la carte menu, we’ll have, from .pie -
⭐️ Wild boar dim sims
🧡 Flinders Island wallaby with black & green peppercorn gravy pie
🧡 Chunky venison, red wine & rosemary pie
🧡 Fragrant Sri Lankan goat curry pie

Don’t miss out! We’ll be open from 12pm on Saturday and OPEN on Friday, the Grand Final Eve public holiday. See you at the pub this long weekend!

Always a crowd pleaser! Crispy fried chicken ribs served with a rich, tangy fermented chili mayo dip that brings just the right amount of heat. 🍗🔥

Try our new vegetarian main ~ beetroot, fennel & mixed nut roast with cavolo nero, buckwheat and garlic & chardonnay sauce.

A good vego option to our Sunday Roast (pork this week!).

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🍺🥃 We like our whiskies here at The Lincoln so how about a little two-step - a shot of whisky with a beer chaser, maybe a Dark Ale with GlenDronach 12 Year Old, or a Goldy Lager with Dalwhinnie 15 Year Old, the crisp lager paired with a delicate and light single malt scotch driven by apple, pear and honeysuckle. Definitely one to try for the warmer days to come!

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Gin & beetroot cured trout on a housemade seeded rye cracker, topped with fresh nasturtium, sour cream, and capers.🍀

The perfect starter before having today’s roast of lamb. It feels like a slow leisurely Sunday is on the cards so head in and unwind with family and friends. ☀️🍻🍹💛

Rainy spring days calls for a glass of red by the fire. 🍷🔥 Try these Aussie gems, just in, by , , and .

Or why not a cheeky Italian - the 2021 Marion Valpolicella Borgo, light, juicy, with delicate aromas of sour cherry, cranberry, fig and cinnamon, and a light bodied palate bursting with beguiling red fruit flavors, light tannins, and crunchy acidity. 🍒 Pleasurable from the first sip!

Time for a comforting treat! 🌧️ How about our rich and fudgy, very chocolatey brownie, bit crispy on the outside, satisfyingly gooey on the inside. Served with popcorn & caramel fudge ice cream. 🍿🍨😋

Our market fish this season is paired with the golden, crisp layers of Pommes Anna and a mixed pea & blood orange salad, all brought together with a silky white wine velouté. 🐟☀️🌱🍊

That perfect crunch of crackling. 😋 This week’s Sunday Roast is pork! Walk-ins always welcomed.

It will be roast beef next Sunday (Father’s Day). Kitchen’s open all day from 12pm on weekends, so come and see us! ☀️🕶️🍻

Winter’s out, Spring’s in and December is only round the corner! Get ahead of the rush and lock in your Christmas work-do and catch-ups now!

With space for up to 80 guests, email your enquiry to [email protected] or take a look at our Functions Pack at the link in our bio.

🌼🌸🌼🌸

Good news, roast lovers! No need to wait for Sundays! Head in for Tender Valley pork cutlet with apples, creamed potato, winter roots & caper salsa, available 7 days a week. 🍽️✨

Sweet meets savory in every bite of this onion tarte tatin. Caramelised onions, golden pastry, Six Farms blue cheese, witlof & balsamic. 🧅💛 A new favourite on our menu!

Best seat in the house, perched at the top of the bar. 👋🍸Where’s your favourite spot at ?

Sun on your face, roast on your plate. Sundays don’t get much better than this!

Add on our cured meats plate that changes regularly, with options like squid ink & black truffle salami and wagyu beef salami.

Kitchen’s open all day. We have heaps of outdoor seating. See you soon!

☀️🍺