About Station Hotel Footscray:
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 wholeheartedly dedicated to providing an accessible dining experience where technique and quality of produce is uncompromisable.
Our produce,
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 wholeheartedly dedicated to providing an accessible dining experience where technique and quality of produce is uncompromisable.
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 commitment to quality is uncompromising and our partnership with our suppliers is paramount in delivering to our customers consistency in outstanding product.
