Full Restaurant Menu July 2019 2
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Cape Grim Pasture Fed Beef The pristine pastures and clean air of Tasmania, King Island and Flinders Island provide the perfect environment to grow Cape Grim Beef. With its natural marbling, Cape Grim Beef is guaranteed to be tender, juicy and of the highest eating quality. Cape Grim Beef is completely free of hormone growth promotants and GMOs. Robbins Island Tasmanian Wagyu Featuring impressive marble scores of up to MB9, the taste signature is a unique combination of specific Wagyu genetics, regional pasture influences and specific grain ration that aims to mimic the local flora of Robbins Island. Bred with a low fat melting point, Robbins Island Wagyu has a distinct mouth fell and rich taste. In Japanese, the concept of WA 和 from WAGYU translates to balance or peace. From Robbins Island, Tasmania, a unique taste - in harmony with nature. Bass Strait Pasture Fed Beef Predominately sourced from the regions of Gippsland, Cape Otway, Flinders and king Islands. Bass Strait Beef benefits from being at the latitude 39 degrees south where drenching rain, warming sun and salt-water winds combine to create climatic perfection for growing tender beef. Bass Strait Beef employs a ‘Natural State Hanging Method’ in which all carcases are hung in a way that follows the natural anatomical position of the cattle. A result of this muscle stretching is optimal tenderness. Our selection of premium beef cuts All of our prime cuts of Beef go through a rigorous ageing process. Firstly Cape Grim age the beef for up to six weeks then we Dry Age it on site in our ageing room which takes twenty days or more depending on the cut of meat. These two ageing processes help to ensure that the flavour and tenderness of the meat is of the highest standard. All cuts of meat are proudly presented within the restaurants glass display to help with your selection. Eye Fillet deserves its reputation as the most tender and elegant steak of all. Carved from the prized tenderloin, this delicate lightly marbled cut has a tender “melt in your mouth” texture. Porterhouse or Sirloin is a firm, well-marbled steak from the heart of the loin. The characteristic "white tail" keeps it juicy during cooking. Its full flavour and aroma come alive when grilled. Scotch Fillet and Rib Eye is from the beef rib. When cut into steaks, these cuts are one of the most popular and juiciest steaks. Meat from the rib section is more tender and fattier than most other cuts of beef. This extra fat makes the steaks tender and flavoursome. These cuts of steak can be cut boneless “Scotch Fillet” or bone-in “Rib Eye”. Rump is the tastiest steak full of flavour. Our Chef’s leave just enough of the exterior fat to bring out its uniquely bold, beefy flavour. If you like a steak with a robust taste and texture, then this is the one for you. Note: Menus are subject to price and small seasonal changes STARTERS Marinated South Australian Mixed Olives $6.00 Fresh baguette, balsamic and olive oil Garlic Bread 4 Slices $6.00 Pacific Oysters Natural ½ doz $24.00 doz $42.00 Kilpatrick ½ doz $26.00 doz $46.00 Railway Share Platter for Two $35.00 Cevapcici, salt and pepper calamari and crispy fried sumac crusted prawns Charcuterie Board $35.00 Selection of cured and smoked meats, chicken liver pate, duck rillette, pickles and crostini Tiger Prawns $20.00 Grilled in a garlic and preserved lemon butter served with a fennel and feta salad Chilli Mussels $20.00 In a spicy tomato broth served with garlic bread Fresh Salt and Pepper Calamari $18.50 With a rocket and fennel salad and lemon aioli Cevapcici 4 per serve $17.50 Grilled skinless sausages made from premium Cape Grim Eye fillet served with diced onion and olive tapenade Railway Steak Tartare $20.00 With a fried caper and watercress salad, oyster crème and crostini’s House Smoked BBQ Pork Ribs $18.50 With spicy chipotle glaze and a coriander and savoy slaw Chicken Liver Pate $14.50 With toasted bread and red onion jam SIDE ORDERS Creamy mash $7.50 Beer battered Spanish onion rings $8.00 Truffled shoe string fries with black garlic aioli $9.00 Broccolini, garlic almonds, ricotta salata $10.00 Oven-baked cauliflower gratin with parmesan crumb $10.00 Grilled field mushrooms with parmesan and truffle oil $10.00 Maple roasted carrots with tahini labneh and dukkah $10.00 Mac & cheese with bacon and pangratatto Small $8.00 Large $12.00 Steamed buttered vegetables Small $8.00 Large $12.00 SALADS Railway garden salad Small $8.00 Large $12.00 Greek salad $12.00 Caesar salad $14.00 with chicken $19.50 George’s salad – tomato, red onion and white wine vinegar $10.00 Rocket salad - with pear, blue cheese and walnuts $9.00 Note: Menus are subject to price and small seasonal changes FROM THE CHARGRILL Tasmanian Cape Grim - Pasture Fed – Mb 2-8+ Porterhouse 300gm $38.00 400gm $45.00 Rib Eye 750gm $85.00 Scotch Fillet 350gm $47.00 Robbins Island Full Blood Wagyu - Mb 7-8+ Rump 350gm $50.00 Porterhouse 250gm $62.00 300gm $74.00 Bass Strait Beef – Cape Otway - Pasture Fed Eye Fillet 220gm $44.00 300gm $60.00 Rib Eye 550gm $63.00 All steaks are served with our famous hand cut chips SAUCES $4.00 each Mushroom Black Garlic and truffle aioli Red Wine Brandy Cream Peppercorn Blue Cheese Chilli plate - fresh, pickled and sambal Béarnaise BUTTERS $2.50 each Garlic Porcini & Truffle Anchovy & Caper Trio of Butters (all three) STEAK SPECIALITIES 850gm Cape Grim Rib Eye “Sliced to Share” (serves 2) $98.00 Served with mac & cheese, crispy fried onion rings, grilled field mushrooms with parmesan and truffle oil, and red wine jus Reef and Beef $54.50 220gm Eye fillet with béarnaise sauce, grilled tiger prawns and chunky chips Tournedos Rossini $52.50 Two 110gm medallions of eye fillet with grilled field mushrooms, pate, red wine sauce and chunky chips Fillet Mignon $49.00 220gm Eye fillet wrapped in bacon with mushroom sauce and chunky chips Note: Menus are subject to price and small seasonal changes RAILWAY CLUB CLASSICS Lambs Fry & Smoked Bacon Entrée $13.50 Main $21.50 Grilled liver served with creamy mash caramelised onions and red wine jus Roast Lamb Rump $38.00 Spiced kipfler potatoes, young coconut & mint chutney, curry jus Railway Club Beef Burger $24.50 Grilled 200 gram Angus ground beef with Swiss cheese, beetroot, pickles, tomato, mustard and mayo with sumac chunky chips and aioli Duo of Scottsdale Pork $38.00 Braised shoulder, confit belly, chestnuts, apple, kale, cider jus Chicken Parmigiana $25.00 Chicken schnitzel topped with Virginia ham, cheese and napoli sauce served with chunky chips and garden salad Veal Parmigiana $29.00 Veal schnitzel topped with Virginia ham, cheese and napoli sauce served with chunky chips and garden salad Rissoles & Smoked Bacon $23.00 Served with creamy mash, caramelised onions and red wine jus King George Whiting $38.50 Herbed and crumbed fillets served with chunky chips and garden salad Grilled Flounder $41.00 Whole New Zealand flounder served with chunky chips Fresh Salt and Pepper Calamari $32.50 Fennel salad, lemon aioli and chunky chips Crispy Skin Salmon Fillet $36.00 Quinoa and avocado salad, almonds, pomegranate and chermoula yoghurt Yellow Thai Vegetable and Tofu Curry $23.00 Coconut lemongrass rice, roti bread and a chilli, pickle and cucumber salad Note: Menus are subject to price and small seasonal changes AFTER DINNER DESSERTS $14.50 Vanilla Crème Brulee Biscotti, fresh berries Rhubarb, Apple & Walnut Crumble Walnut and cinnamon ice cream, crème anglaise Churros Strawberry jam, chocolate and caramel sauce Sticky Date Pudding Butterscotch sauce and clotted cream or ice cream Chocolate Fondant Salted caramel, pistachio praline, kahlua and coffee ice cream Desserts $12.50 Trio of Home-Made Ice Creams Pistachio praline and chocolate centered wafers Affogato Espresso coffee with vanilla Ice cream and frangelico liqueur CHEESE PLATES Premium Cheese from the Calendar Cheese Company: Roncari Blue Roncari is a blue cheese made from sheep’s milk and aged for a minimum of 3 months. Made in the town of Roncal, in the Basque region of Northern Spain, some call Roncari the “Spanish Roquefort”. Jouvence Brie Fermier Made and matured on the farm, from the farm’s own herd consisting of approximately 150 dairy cows, this is an authentic farmhouse product. As the milk is used on the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese. Cave Aged Goat Cheddar This cheese is a deliciously mild, savoury, firm cheese which is similar to a traditional cheddar in texture but with a distinctive yet subtle ‘goat’ flavour. The Cave environment adds yet another dimension to the ageing process and bestows the cheese a rich, earthy and nutty flavour with caramel top notes. Cheese Plate for 1 $18.00 Cheese Plate for 2 $23.00 Cheese Plate for 3 $28.00 Cheese Plate for 4 $33.00 All cheese platters served with house-made Quince paste, lavosh, walnuts and dried fruit. Note: Menus are subject to price and small seasonal changes BEVERAGE SELECTION Beers on Tap Pot Pint Great Northern Mid 3.5% $5.50 $11.00 Carlton Draught $6.00 $12.00 Bertie Apple Cider $6.50 $13.00 Stone and Wood Pacific Ale $7.00 $14.00 Colonial Pale Ale $7.00 $14.00 Asahi Super Dry 300ml/400ml $10.50 $14.00 Australian bottled beer Imported / Premium bottled beer Cascade Premium Light $6.50 Stella Artois Legere 3.5% $8.00 Boags Premium Light $6.50 Corona $9.50 Victoria Bitter Mid-Strength 3.5% $7.00 Heineken $9.50 Stone & Wood Garden Ale 3.5% $9.00 Tiger Lager $9.50 Victoria Bitter