I was in charge of work lunchies and we all (well me actually) decided to go to Station Hotel for some good ol’ steaks since it was the local joint. We made a booking (make sure you do too because it get super duper busy) and asked for the mains to be done by the time we got there because we were a bit strapped on time. We walked in and oh dear lord it was a full house. The food came out immediately and they got all the orders except for 1 correct which is quite impressive nonetheless. Literally 6/7 people had steaks and everyone was happy with it. I got the 250g Diamantina, (QLD) 360 day grain fed premium Black Angus X Wagyu bavette MS5+ done medium rare and it was so good! It was cooked perfectly. It came with sides of salad and the hand cut chippies as well. I found the salad to have way too much dressing and the chippies were quite delish, especially when you dip it with aioli.
250g Diamantina, (QLD) 360 day grain fed premium Black Angus X Wagyu bavette MS5+ – $40
I got mash because I LOVE LOVE MASH! This mash was AMAZEBALL! It was so creamy, so smooth and OH EM GEE I LICKED THE BOWL CLEAN!!
Mash – $8
Everyone was super full and I took the liberty of ordering ALL the dessert (YES ALL! That’s how gangsta I am YO!). I wasn’t looking forward to the steak as much as I was looking forward to trying all the desserts on the menu. They all came out at the same time and I obviously made everyone wait while I took photos (how rude is that? hohoho!). The chocolate mousse was dessert number 1. It was very rich and chocolate-ly and very, very dense. It was not light and fluffly at all. It was pretty average and if you can get past the denseness and enjoy dark choccies then get this dessert.
Valrhona Chocolate Mousse – $14
The passionfruit and lemon curd eton mess was so pretty but it was way too sour for my liking. I didn’t really like it and it was just all cream.
Passionfruit and Lemon Curd Eton Mess – $14
The good ol’ sticky date pudding. This is always the safe option and it was pretty good here too. Although they should put the ice cream in a separate bowl because by the time it came out, it was all melted from the hot butterscotch sauce.
Sticky Date Pudding – $14
Now, this is the dessert I was waiting for, the espresso panna cotta. It was really good but the consistency wasn’t solid enough. I’d get this again.
Espresso pannacotta with hazelnut praline and a hazelnut tuille – $14
The final and 5th dessert, creme brulee. I really LOVE LOVE LOOOOOVE this! It was so creamy, not too eggy and when you crack the top, boy did it have a good crack. So YUMMILICIOUS!
Creme Brulee – $14
The food was pretty good, the atmosphere was AWESOME and the service was great. The staff were super friendly and were very attentive. A great local spot if you’re in the west and in need of a steak place with great atmosphere.
59 Napier Street, Footscray, VIC 3011
Tel: (03) 9687 2913