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.
Head Chef Tim Fowler is wholeheartedly dedicated to providing an accessible dining experience where technique and quality of produce is uncompromised.
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 committment to quality is uncompromising and our partnership with our suppliers is paramount in delivering to our customers consistancy in outstanding product.