The maximum table size is 9, however, if you require a larger table, please send a request at least 48 hours prior to travel as per details below (subject to availability).
Groups of 10 or more people
For group enquiries of 10 or more people, please send a request at least 48 hours prior to travel to info@portphillipferries.com.au or call 03 9514 8959.
Bookings within 48 hours or when unavailable online:
In the event you are trying to make a booking within 48 hours of travel, please contact Portarlington Grand Hotel on (03) 8533 4898 for table reservations and order from the menu. Ferry bookings can be booked separately by clicking here
Packages cancellations are non-refundable within 48 hours of travel unless cancelling due to COVID-19 related reasons in which case we would alert PGH and provide the customer with a credit (gift card) to be used towards a future booking within 3 years.
Menu Options
Mon-Tue Lunch served in the Atrium will include your selection of one of the following*:
- Portarlington Mussels Provencale with toasted Sour Dough
- Traditional Parmigiana served with Chips & Salad
- Salt & Pepper Calamari with Chips & Salad
- Pizza (Your choice of Hawaiian, Magarita or Meatlovers)
- Fish & Chips with Salad
- Chicken Schnitzel Burger
- Roasted Cauliflower Salad
Included in the package is either a glass of house wine, a pot of tap beer or a refreshing soft drink.
Wed-Fri Lunch will include your selection of one of the following*:
- Portarlington Mussels Provencale with toasted Sour Dough
- Traditional Parmigiana served with Chips & Salad
- Salt & Pepper Calamari with Chips & Salad
- Spaghetti Puttanesca
- Fish & Chips with Salad
- Lambs Fry with bacon, mashed potato, braised peas and caramelised onion gravy
Included in the package is either a glass of house wine, a pot of tap beer or a refreshing soft drink and access to the Grand Shuttle Service
*Note: menu items are seasonal and therefore are subject to change.
Please let us know if you have any dietary or mobility requirements in your booking by adding them to the booking comments.