ABOUT US
The Station Hotel's concept is simple - create a relaxed, informal pub environment with well prepared food using quality ingredients, plenty of cold beer on tap and a small but interesting wine list.
Executive Chef Sean Donovan and Head Chef Jake Young are wholeheartidly dedicated to providing an accessible dining experience where technique and quality of produce is uncompromised.
Our produce, with the support of our suppliers is sourced from all over Australia and New Zealand. Our premium beef brands are sourced from Gippsland (VIC), Clare Valley (SA), southern Darling Downs (QLD), Tasmania or northern NSW and our seafood from the east coast of New Zealand, Eden in southern NSW to Broome (WA), Mooloolaba (QLD) up to the Gulf of Carpentaria and the Northern Territory. Their committment to quality is uncompromising and our partnership with our suppliers is paramount in delivering to our customers consistancy in outstanding product.
IN THE NEWS
REVIEW, HERALD SUN (SIMON PLANT)
Not the sort of place you'd expect to find corn-fed chicken with morels or pigs' trotters with veal sweetbreads, yet both dishes are on the menu at Footscray's Station Hotel....
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WHAT OTHERS ARE SAYING
"Well,lucky old Footscray is all I can say"
John Lethlean. Score 15/20
"This pubs food is knocked out at such a level that resting on its laurels never enters the pysche"
3AW Tony Leonard
"I'll be going back to the Station Hotel for its food"
Herald Sun, Stephen Downes. Score 16/20 The Age
