A wet blustery Sunday called for a pub lunch. With The Station Hotel on our hit list we jumped on the train, dodged puddles and bowled into the Footscray pub hungry and cold. The busy dining room beckoned and we were seated straight away (we had a booking). Orders for beers were taken- we opted for the draught beers although they have an impressive selection of bottled beers- 4 Pines for me and Mountain Goat Fancy Pants for TBS. Our waitress brought over some some slices of baguette (satisfyingly crusty and moreish) to nibble on whilst we perused the menu.
The menu is substantial with something to suit all tastes- various cuts of steak, seafood and classics such as fish and chips, onion soup and a beef burger. The chicken liver parfait appealed as an entree to share and I was dead keen on a steak having heard that The Station Hotel are known for them. TBS couldn’t look past the steak and kidney pie for his main.
The generous slab of chicken liver parfait was creamy and had a strong liver’y’ flavour which I love. The pickled onion was tart and helped cut through the richness of the parfait.
My Station Hotel’s flat iron steak arrived with a crisp green salad of mesclun and red onion and a hearty serve of wedges. This was hands down the best steak I have had in years. It didn’t need the béarnaise, the mustard or extra salt and pepper. It was perfectly seasoned, had a nice charred crust and was the epitome of medium rare. The meat was incredibly flavoursome, tender and juicy- all you could hope for in a steak. TBS had one bite and spent the rest of the meal gazing longingly at my plate. I’m still thinking about it and we’re still talking about it and it’s been two weeks. I’m heading to The Station Hotel whenever I get a hankering for a piece of meat done well.
TBS’s steak and kidney pie arrived floating in sea of jus and accompanied by a green salad. The pastry was buttery and flaky, encasing a rich filling that was meat heavy. The chunks of steak fell apart at the touch, bound together with just enough gravy and pieces of meltingly tender kidney. TBS found the jus slightly salty but was otherwise rapt with his choice.
As soon as I saw pistachio soufflé on the menu I was sold. I don’t know what it is about me and pistachio- it’s a flavour I tend to gravitate towards. We were warned it would take half an hour for the soufflé to make its appearance and it was worth the wait. It loomed above a wee copper saucepan, dusted lightly with icing sugar and partnered with a scoop of vanilla ice-cream. The pale green concoction was truly as light as air and fragrant with pistachio and almonds.
The Station Hotel lived up to the hype, our only qibble being the manner of our waitress who seemed disinterested throughout. The food though was exactly what a pub meal should be- comforting, hearty and tasty. Oh and that steak.
Good to know:
4 Pines Pale Ale (pint) $10.80
Mountain Goat Fancy Pants Amber Ale $12.80
Chicken liver parfait $15
200g Cape Grim, (TAS), grass fed British Breeds ‘flat iron steak’ $28
Steak & Kidney pie $28
Pistachio souffle $14
The Station Hotel
59 Napier Street
Telephone (03) 9687 2913
Open 7 days a week, 11:00am until late
Reservations can be made via The Station Hotel’s website.
Images: Thomas Southam