Station Hotel
Editorial
I like pubs that don't forget their origins, and so I can't help but like the Station Hotel. This venue, which was built in 1864, is the first gastro pub of its kind in the inner west. A bright new open kitchen is the heart and soul of the pub, responsible for pumping out delicious and hearty fare. Chef Sean Donovan, whose impressive track record includes Michelin-starred restaurants in London and France, aims to produce quality food served in a relaxed and friendly environment.
Even though this hotel boasts superior Aussie pub grub, you'll notice influences from all around the world. Every afternoon between 4pm and 6pm, the hotel serves oysters to help you wind down after work. Each week half a dozen oysters from a different region are matched to a glass of wine or beer. If you are planning to stay for dinner, you may start with the onion soup served with gruyere croutons or try an old favourite of salt and pepper calamari placed upon a radicchio and fennel salad. Meat eaters will love the extensive list of steaks on offer. The grass-fed Black Angus rib eye served with hand cut chips and lashings of bearnaise sauce is big enough for two, although many single hungry carnivores have been known to work their way through it with ease. The grilled Berkshire pork cutlet with caramelised apples and sage is served with a lively spring onion mash and, like the rest of the menu, is also very generous. Finish with a crepe suzette for a dessert and then perhaps you'll have to roll out the door.
Rita Erlich, May 2008
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