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Reviews of Station Hotel

  • mass.d
    mass.d  Local Star   60 reviews
    You wouldn't think a place like this exist in Footscray (not saying Footscray is a bad place). It's always packed here, so if you want a seat in the restaurant, booking is essential, otherwise you can always sit at the bar without a booking. The service is professional and friendly, they definitely know their stuff here. They have a massive selection of steaks, different sizes, cuts, different ways of it being feed & different breeds. They're well known for the steaks, takes a while to come out, but definitely worth the wait. Comes with a generous side of salads and your choice of mash potatoes, home cut potatoes or french fries. They also have a wide selection of wines available. Worth the drive if you're not from the area. Steaks are quite pricy, but worth it.

    2 months ago

  • Mel in Mel
    Mel in Mel   2 reviews
    Okay, if you can get your head around the fact that this restaurant/pub is "over the bridge" you will be treating yourself to one of the best steak places in Melbourne. The Station surpasses Vlados & Rockpool in quality and value, the steaks are cooked as requested
    and the variety in grain and grass fed cuts is extensive. Not only known fo their steaks, The Station has a comprehensive menu of classic pub favorites; the burger is also the best in Melbourne. If you can forget your cholestrol level and bring your expanable elastic pants their
    Chicken Liver Pate or Pork Pate are recommended starters or you can combine both pate and beef in their glorious Chatueaubriand (shared meal). I could work my way through their menu but suggest that you discover the wonderful Station Hotel for yourself.

    1 year ago

  • M Dorner
    M Dorner   31 reviews
    This restaurant is highly recommended and has now become a favourite with our group of friends. The soups are to die for and they have the most amazing bread and butter pudding. The range of wine is great and the quality of food and value for money is superb. You definitely won't be disappointed.

    3 years ago

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Editorial Reviews

  • The Station Hotel

    TheAgeBars

    Thursday, January 22, 2009

    There's a real pleasure in visiting a restaurant that gives people what they want, rather than shoving them towards the emperor's new edible undies.

    Instead of camel kebabs, candied barberries, smoked paprika spheres - or whatever tosh the trendies are eating this week - Footscray's first gastro pub serves up steak, chips, burgers and bolognaise with confidence, consistency and flair. The classics are classics for a reason: they're good, when done decently. And here, they're done terrifically well. Take the prawn cocktail. It's a long, long time since I've gazed upon crustaceans in a martini glass, but there they are, a baker's half-dozen, piled on an iceberg lettuce cup without apparent irony. Shelled, topped and tailed, the prawns are firm, juicy and cool, doused in a spicy, creamy dressing made of ketchup, mayonnaise, brandy and Tabasco. I would have called it thousand island dressing, but chef Sean Donovan calls it Marie Rose sauce. Anyway, it was authentically Love Boat.

    Source: The Age

    Full review on The Age

  • Station Hotel

    Ultimate Melbourne

    Sunday, August 02, 2009

    Award-winning chef Sean Donovan wows with amazing gastro pub fare in a cosy atmosphere.


  • The Station Hotel

    John Lethlean, Reviewer

    Tuesday, July 29, 2008

    The beautiful produce is handled with great skill at this real live Australian gastropub.

    It is a phenomenon familiar to restaurant critics who are occasionally recognised by chefs or restaurateurs. The "little something extra for you to see". It's not a bribe. In most cases, it's a gesture of hospitality, pride in the product and marketing nous. So what do you do when the "little something extra" consists of a plate of food, a slice of Haute Greasy Spoon, that might make a meal in itself: a fried duck egg; a little potato mashed with spring onion; a little winter salad of bitter leaves and fennel; and a slice of pan-fried black pudding topped with a caramelised apple ring and grilled kaiserfleisch, all dressed down in a dark, fruity sauce spiked with calvados? First reaction: horror. After all, it follows a few oysters with baguette and a bowl of soup, and precedes a fish and, if everything goes to plan, a bit of dessert. Second reaction: my goodness, this is fantastic.

    Source: The Age

    Full review on The Age

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