I wish I could claim the best steak in Melbourne as also one of the best kept secrets, but since being review in The Age, a booking is now required before you can enjoy the fayre at Footscray’s Station Hotel.
I would like to claim the best steak in Melbourne is also one of its best kept secrets, but since being reviewed in The Age, a booking is now required before you can enjoy the fare at Footscray’s Station Hotel.
It wasn’t The Age review which enticed my friends and me to make the 40 minute drive to the west of the city. We were meeting other friends who have been working their way through the extensive steak menu at the Station Hotel for the last couple of years. And what an extensive menu it was! Now hailing from Scotland I often claim we have the best beef available and I’m not ready to change my mind just yet. But what I didn’t know is just how many variations of steak their could be.
Whether it’s a 100 day grain fed Black Angus sirloin from Warwick, or a 450 day grain fed Holstein rostbiff from Wagyu (my eventual choice after a little guidance), there are options to suit your tastes if not your wallet. And this is the only downside. By the time you share a bottle of wine, Sunday lunch for two easily tips over $100, however, for a special occasion, this delightful bistro is worth saving for.
In the meantime, the chef at the Station Hotel is happy to share some of his culinary secrets, allowing you a little taste of what’s on offer. Almost more famous than the steaks on offer are the delicious thrice-cooked chunky chips. Why not give them a try for yourself?
To see what all the fuss is about, visit the Station Hotel.
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