In the works · DocklandsA Scottish Chippy & Buffet,
Taking Shape in Docklands.
The idea: haggis, square sausage, black pudding, pizza crunch, mince and tatties and proper fish and chips — eat in from a buffet, or take it away. Sister business to Invergordon Bar, just around the corner.
Scotland's Chip Shop,
Planned for Docklands
Invergordon Scran is a Scottish chippy and buffet we're working on opening in Docklands, Melbourne — a second venue from the folk behind Invergordon Bar, and only around the corner from the pub.
What we want to serve is the food Scotland actually eats. Haggis with neeps and tatties. Square sausage in a morning roll. Black pudding and white pudding out the fryer. Deep-fried pizza — aye, really. Mince and tatties like your gran made. Fish and chips done properly, in crisp batter with chips that are chips, not fries.
Melbourne has never had a Scottish buffet. As far as we can tell, neither has most of Scotland. That's rather the point — and it's why we'd rather get it right than rush it out.
Still a concept. We haven't opened, and we're not pretending otherwise. The menu, the buffet format and the prices are all still being worked through, and any of them could look different by the time the doors open.
Sit In, or Take It Away
Same food, two ways to get at it — that's how we're picturing it at the moment. Come in and work your way round the buffet, or order at the counter and take it home in paper.
The Scottish Buffet
The plan is one price, and you go again. Everything from the fryer, hot and going out through the day — haggis, puddings, square sausage, chips and the rest — plus a make-your-own roll station so you can build a proper Scottish roll to your own spec.
- One price, help yourself
- What is a Scottish buffet? →
- Cooked fresh through the day
- Make-your-own roll station
- Format and pricing not set yet
The Chippy
Order at the counter, à la carte, same as any chip shop back home. Fish and chips, battered haggis, a pizza crunch for the brave — wrapped and out the door. That's the shape of it, anyway.
- Fish and chips, cooked to order
- Freshly fried, not sat under a lamp
- Chip-shop sides — curry sauce, gravy, salt and vinegar
- Grab it on the way to the game
Not locked in. We may end up doing this differently — buffet only, counter only, different hours, different days. When it's settled, it'll be on this page.
What We're Hoping to Cook
This is the wish list, not the menu. Some of it will make the final cut, some of it won't, and there'll be things on the board eventually that we haven't thought of yet. If you're Scottish you already know the lot — if you're not, here's what you'd be in for, and none of it is as frightening as it sounds.
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Haggis
Scotland's national dish
Spiced, oaty, savoury and far better than its reputation. Battered from the fryer, or served properly with neeps and tatties.
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Haggis, Neeps & Tatties
The full Burns Night plate
Haggis with mashed swede and mashed potato. The plate every Scot eats on 25 January — and one we'd love to have going all year round.
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Square Sausage
Also called Lorne sausage
A thick square slice of seasoned sausage, griddled and put in a morning roll. Scotland's finest breakfast, and it doesn't fall out the bread.
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Black Pudding
Trust us on this one
Rich, dark, peppery and deeply savoury. Battered in the chippy or sliced onto a roll — either way it's a national treasure.
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White Pudding
Mealie pudding to some
Oatmeal, onion and spice, battered and fried golden. The one that converts people who swore they'd never try the black.
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Pizza Crunch
A deep-fried pizza. Yes, really.
Glasgow's greatest contribution to world cuisine — a pizza, battered and dropped in the fryer. Ridiculous, indefensible, absolutely delicious.
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Mince & Tatties
What Scotland eats on a Tuesday
Proper savoury mince with mashed potato. No garnish, no reinvention, no apology. Comfort food that hasn't changed in a hundred years.
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Fish & Chips
Chips, not fries
Crisp battered fish and thick-cut chips, salted and doused in vinegar. Served in paper the way it's meant to be.
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Haggis Bon Bons
Haggis, but bite-sized
Crumbed haggis, fried till crisp. The gateway drug for anyone still nervous about the full plate.
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Chips & Chip-Shop Sides
Curry sauce · gravy · salt & vinegar
Chips with curry sauce, or chips and gravy — the two great chip-shop arguments. We're inclined to settle it by having both.
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The Roll Station
Build your own
A morning roll and free rein: square sausage, black pudding, haggis, salad, sauces. Assemble the Scottish roll of your dreams.
None of this is confirmed. It's what we'd like to serve, not what we've committed to. The final menu depends on suppliers, the kitchen, licensing and what actually sells — so treat the list above as our thinking out loud, not an order form.
Got something from home you'd want to see on the board? Text us on 0405 157 040 — we're genuinely still deciding, so now's the time.
From the Folk Behind
Invergordon Bar
Invergordon Bar opened on Docklands Drive in July 2025 — a Scottish pub with no tellies, proper imperial pints, a serious Highland whisky shelf and, by fairly broad agreement, the best Guinness in Melbourne.
Scran is meant to be the next one. Same family, same corner of Docklands, same refusal to do things by halves. The pub never had a kitchen — this is us working on sorting that out properly, and doing it as its own place rather than an afterthought behind the bar.
Both named for Invergordon, a port town in the Scottish Highlands where Dean and his grandparents Norman and Thelma lived — the full story is here.
Docklands, Melbourne —
Round the Corner from the Pub
Invergordon Scran will be at 27 Rakaia Way, Docklands — a short walk from Invergordon Bar and only minutes from Marvel Stadium and Festival Hall.
You'll find us in The Nolan at NewQuay, on Rakaia Way. The doors aren't open yet and there's a fit-out to get through first — but the address is settled, and if you know where the pub is, you'll not have far to walk.
Where we're up to
- 🔑 Site secured — 27 Rakaia Way, Docklands
- 🍳 It has a kitchen already in place, which we'd be bringing back to life
- 📋 Menu and pricing still being worked out — nothing locked
- 🗓️ Hoping for late 2026, subject to approvals and licensing — no date confirmed
We'll document the whole build — the fit-out, the first fry, the lot.
27 Rakaia Way, Docklands
In The Nolan at NewQuay, on the Docklands waterfront. We're not open yet — but this is where it's happening.
Getting here
Trams 70, 86 and 35 stop on Docklands Drive, inside the free tram zone. Marvel Stadium is a few minutes' walk, Festival Hall a little further. Invergordon Bar is round the corner.
Get in touch
Call or text 0405 157 040
dean@invergordonscran.com.au
erin@invergordonscran.com.au
Frequently Asked Questions
Everything we can answer this far out — which is less than we'd like.
What is Invergordon Scran?
Is the menu final?
What does "scran" mean?
When does Invergordon Scran open?
Where in Docklands will it be?
What is a pizza crunch?
What is square sausage?
What's the difference between black and white pudding?
Where can I get haggis in Melbourne?
Is it connected to Invergordon Bar?
Will there be takeaway?
How much will the buffet cost?
How do I get in touch?
Follow Along
We're documenting the whole thing — the fit-out, the fryers going in, the menu tasting, the first day of trade. It all goes out through the Invergordon Bar channels until Scran has its own.
Enquiries — call or text 0405 157 040
dean@invergordonscran.com.au · erin@invergordonscran.com.au
Invergordon Scran is a proposed venue and is not yet open. Details on this page, including the food, format, pricing and opening date, are indicative only and subject to change. Invergordon Scran is operated by Wyvis & Fyrish Group Pty Ltd. Invergordon Bar is operated by Maritime and Metro Services Group Pty Ltd.
