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Menu & Wine list

 
 
 

Marinated South Australian Mixed Olives
Fresh baguette, balsamic and olive oil
$6.00

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
Cevapcici, salt and pepper calamari and crispy fried sumac crusted prawns
$35.00

Charcuterie Board
Selection of cured and smoked meats, chicken liver pate,
duck rillette, pickles and crostini
$30.00

Tiger Prawns
Grilled in a garlic and preserved lemon butter served
with a fennel and feta salad
$20.00

Chilli Mussels
In a spicy tomato broth served with garlic bread
$20.00

Fresh Salt and Pepper Calamari
With a rocket and fennel salad and lemon aioli
$18.50

Cevapcici
Grilled skinless sausages made from premium Cape Grim Eye fillet served with diced onion and olive tapenade
4 per serve   $17.50

Railway Steak Tartare
With a fried caper and watercress salad, oyster crème and crostinis
$20.00

House Smoked BBQ Pork Ribs
With chipotle glaze and a coriander and savoy slaw
$18.50

Chicken Liver Pate
With toasted bread and red onion jam
$14.50

 
 
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—  Side orders  —

 

Creamy mash
$7.50

Beer battered Spanish onion rings
$8.00

Truffled shoe string fries with black garlic aioli
$9.00

 

Oven-baked cauliflower gratin with parmesan crumb
$9.00

Green beans sautéed with prosciutto and parmesan
$9.00

Grilled field mushrooms with parmesan and truffle oil
$10.00

Maple roasted carrots with tahini labneh and dukkah
$10.00

Steamed buttered vegetables
Small $8.00   Large $11.00

Roasted heirloom carrots & baby beets
with cumin butter
$12.00

 

—  Salads  —

 

Railway garden salad
Small $8.00  Large $11.00

Greek salad
$12.00

Caesar salad
$14.00
with chicken
$19.50

George’s salad
tomato, red onion and white wine vinegar
$8.00

Rocket salad
with pear, blue cheese and walnuts
$9.00

 
 
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—  From the Chargrill  —

Tasmanian Cape Grim Beef – Pasture Fed – MB2+

 

Porterhouse
300gm  $38.00

Porterhouse
400gm $45.00

Eye Fillet
220gm $44.00

Scotch Fillet
350gm  $47.00

Rib Eye
550gm $63.00

Rib Eye
750gm $85.00

 

Robbins Island Full Blood Tasmanian Wagyu - Grain Fed - MB7-8

 

Rump
350gm $50.00

Porterhouse
250gm $62.00

 

All steaks are served with our famous hand cut chips


SAUCES

 

Mushroom 
$3.50

Red Wine
$3.50

Blue Cheese
$4.00

Black Garlic and truffle aioli
$3.00 

Béarnaise
$4.00

Brandy Cream Peppercorn
$3.50

Chilli plate: fresh, pickled and sambal 
$5.00

 

Butters

Garlic
$2.00 

Anchovy & Caper
$2.00

Porcini & Truffle
$2.00

Trio of Butters (all three)
$4.00

 
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—  Steak Specialties  —

850gm Cape Grim Rib Eye “Sliced to Share” (serves 2)
Served with mac and cheese, crispy fried onion rings, grilled field mushrooms with parmesan and truffle oil, and red wine jus
$98.00

Reef and Beef
220gm Eye fillet with béarnaise sauce, grilled tiger prawns and chunky chips
$54.50

Tournedos Rossini
Two 110gm medallions of eye fillet with grilled field mushrooms, pate, red wine sauce and chunky chips
$52.50

Fillet Mignon
220gm Eye fillet wrapped in bacon with mushroom sauce and chunky chips
$49.00

 
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—  Railway Club Classics  —

Lambs Fry & Smoked Bacon
Grilled liver served with creamy mash caramelised onions and red wine jus
Entrée $ 13.50  Main $21.50

Chicken Parmigiana
Chicken schnitzel topped with Virginia ham, cheese and napoli sauce served with fat chips and garden salad
$25.00

Grilled Flounder
Whole New Zealand flounder served with chunky chips
$39.00

Grilled Lamb Rump
Roasted eggplant, whipped feta, lentils, grains, herbs and a pomegranate jus
$38.00

Veal Parmigiana
Veal schnitzel topped with Virginia ham, cheese and napoli sauce served with fat chips and garden salad
$29.00

Fresh Salt and Pepper Calamari
With a fennel salad, lemon aioli and chunky chips
$32.50

Railway Club Beef Burger
Grilled 200 gram Angus ground beef with Swiss cheese, beetroot, pickles, tomato, mustard and mayo with sumac fat chips and aioli
$24.50

Rissoles & Smoked Bacon
Served with creamy mash, caramelised onions and red wine jus
$23.00

Crispy Skin Salmon Fillet
With a king prawn and kipfler potato nicoise salad and basil mayo
$36.00

House Smoked Pork Belly on the Bone
Slow cooked then char grilled with capsicum and pine nut caponata, smoked tomato relish and roast garlic mash
$36.00

King George Whiting
Herbed and crumbed fillets served with chunky chips and garden salad
$36.50

Yellow Thai Vegetable and Tofu Curry
Coconut lemongrass rice, roti bread and a chilli, pickle and cucumber salad
$23.00

 
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—  After Dinner  —


DESSERTS $14.50

 

Apple and Rhubarb Crumble
Vanilla custard, cinnamon ice cream

Vanilla Crème Brulee
Biscotti, fresh berries

Churros
Strawberry jam, chocolate and caramel sauce

 
 

Sticky Date Pudding
Butterscotch sauce and clotted cream or ice cream

Chocolate Fondant
Salted caramel and kahlua and coffee ice cream

 
 

Desserts $12.50

 

Trio of Home-Made Ice Creams
Pistachio praline and chocolate centred wafers

Affogato
Espresso coffee with vanilla Ice cream and frangelico liqueur

 
 
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CHEESE PLATES

Premium Cheese from the Calendar Cheese Company:

 

Cheese Plate for 1 $18.00

Cheese Plate for 2 $23.00

Cheese Plate for 3 $28.00

Cheese Plate for 4 $33.00

 

 

Arrigoni Gorgonzola Dolce
Traditionally produced in the Alps, Arrigoni Gorgonzola Dolce is still produced and matured in the mountains of Bergamo. This unique micro climate is one of the key factors in creating the perfect maturing environment to allow the cheese to reach its full potential

Jouvence Brie Fermier
The farm cultivates 160 hectares of land which provided 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on the same day of milking, and travels such a short distance from the dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese.

Quema Menorca Queso Mahon
Mahon takes its name from the natural part on the island of Menorca in Spain. Along with other Spanish cheese such as Manchego and San Simon, Mahon is considered a Spanish regional classic.

 

All cheese platters served with house-made Quince paste, lavosh, walnuts and dried fruit.

 

 
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