With a simple, welcoming air, the Station Hotel is a laidback local pub - but with one great gourmet discrepancy. Chef and owner Sean Donovan's resume covers such dining temples as La Tante Claire in London and Botanical in South Yarra and, to paraphrase the aphorism, you can't take the gastrotemple out of the man. Donovan's kitchen experience results in such dishes as prosciutto-wrapped sardines with smoky tomato and white bean sugo; or queso de Valdeon blue cheese and leek tart. Meals such as veal schnitzel with pine mushrooms and buffalo mozzarella; and a burger with onion fries offer a nod to more traditional pub fare.
Chef: Sean Donovan
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