Melbourne's wave of pub renovations has reached Prahran, with The Flying Duck getting freshly preened for a new kind of pub-goer.

But Rustica bakery founder Brenton Lang, who also operates the Hobsons Bay Hotel in Melbourne's west, says the pub's reputation as a neighbourhood institution has guided the renovation. A hotel has operated on the site for more than 150 years.

When The Duck opens on Friday, punters will find the warren of rooms has been replaced by a more expansive feel, thanks to removal of several walls. A new double-sided bar now offers views into all corners of the main bar.

The well-known beer garden has been largely left alone, aside from the addition of a new marquee with lounge seating for those hitting the margaritas or spritzes on tap.

"Everyone loves the Duck and everyone's got a memory of the beer garden," says Lang. "We didn't want to completely turn it on its head"

In the design by Fiona Drago (who also did Hobsons Bay Hotel), brass accents and olive green play to the building's long history, especially in the moody 84-seat dining room, where a separate specials menu will offer dishes such as fish of the day.

The food, from executive chef Ben Piggott (ex Van Haandel Group) and head chef Michael Conlon (ex Scott Pickett Group), is part of the new-wave retro trend. Rib-eye with Cafe de Paris butter, chocolate fondant tart and chargrilled duck with plum jus join surprises like prawn po'boys and wood-grilled scallops with tarragon-parsley butter.

Open daily noon-late from November 25.

67 Bendigo Street, Prahran, 03 9510 8081, flyingduckhotel.com.au