Entree Mains Steaks

“The Beast” burger – Wagyu beef patty,

Smoked tomato, beetroot, olive oil dust,
chicken schnitzel, confit pork belly, cheddar Flat Iron, 250g Cape Grim, (TAS) British breeds 37
balsamic, tomato sorbet, herbs (C,V) 16 cheese, spicy coleslaw 27
Scotch Fillet, 300g Great Southern Pinnacle, (VIC) British breeds 41
Pan fried octopus, mussel emulsion, peas (GF) 19 Confit pork belly, carrot purée, peach,
pearl barley, cider jus 36 Rib Eye, 500g Great Southern, (VIC) British breeds 55
Duck tortelli, onion cups, truffle jus 15
Ancient grain salad, summer fruits, feta cheese, Eye Fillet, 200g Victorian farms, Gippsland (VIC) British breeds 44
Charcuterie board tahini vinaigrette 29
– cured & smoked meats (GF, C) 24 Porterhouse, 300g Great Southern, (VIC) British breeds 39
Green vegetable risotto, shaved pecorino (V, GF) 24
Chicken liver parfait (C) 16 Rump, 400g Cape Grim, (TAS) British breeds 45
Station burger – wagyu beef patty, cheese,
Cured Ora King salmon roulade, pickled daikon, caramelised onion, bacon, lettuce, tomato, New York Strip, 400g Victorian Select, (VIC) 110 day MS 2+ Black Angus 68
black garlic (GF) 19 truffle mayonnaise, onion rings 24

Fish & chips - beer battered market fish, Bavette, 250g Victorian Farms CAAB, (VIC) 110 day Black Angus 31
Cauliflower croquette, romesco sauce 14
butter lettuce, peas, mint, tartare sauce (C) 24
Rostbiff 250g Sher Wagyu, Ballan (VIC) 450 day MS 8+ Wagyu x Holstein 43
Soup of the day 12
Pan fried lamb rack, quinoa, tomato,
Rump Cap, 250g Victorian Select, (VIC) 110 day MS 2+ Black Angus 38
cucumber & frisée salad, date jus (GF) 38

Market fish, seasonal garnish MP Tenderloin, 200g Sher Wagyu, Ballan (VIC) 450 day MS 9+ Wagyu x Holstein 90

Pork schnitzel – fior di latte, serrano,

coleslaw, mustard fruit dressing, pine nuts, All steaks are served with hand cut chips & green salad with
beurre noisette 33 Béarnaise (GF) & pepper sauce (GF)
Additional Sauce:
Spiced whole spatchcock, colcannon potato,
pumpkin purée, beans, tomato & shallot dressing Red wine Jus (GF) 4
(GF) 35 Cafe de Paris Butter (GF) 4
Truffle Jus 5
Our concept is simple - create a relaxed, informal pub Pappardelle Bolognese – a rich tomato & beef
ragu tossed with pappardelle finished with
environment with well prepared food using quality
grana Padano 22
ingredients, craft beers and an ever developing wine
list. Share Sides
Buttered green beans 10
Head Chef Tim Fowler is dedicated to providing an Mac & 4 cheese sauce 9
Lamb Shoulder, 12 hour roasted (GF) 55/110
accessible dining experience where technique and quality Station salad (V, GF) 8
is uncompromised. Cauliflower gratin (V) 10
T-Bone, 1.5kg Great Southern, (VIC)
Fries (V) 9
British breeds MP
Beer battered onion rings (V) 12
Hand cut chips 11
V - Vegetarian Big Rib Eye, Sher Wagyu Ballan (VIC), 450 day
GF - Gluten Free MS 5+ Wagyu x Holstein MP
C - Can be changed to suit some dietary requirements
All share items are served with fior di latte, heirloom
tomato & herb salad, roasted kipfler potatoes, red wine jus
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