In Where Chefs Eat, a new book published by Phaidon, more than 400 of the world’s best culinary creatives give their recommendations: where they pitch up for a late-night supper, the restaurants they wish they’d opened, where they would be prepared to travel. And wherever they end up, we trust it will reflect their own good taste: be it a backstreet noodle joint or a mountain-top Michelin-starred eyrie. Asking chefs where to eat is nothing new.
So why not look to our own head, sous, and commis chefs to dish out the insider tips for Melbourne? Check out all the chefs’ so far HERE.
Although it’s a big corner pub, the Railway manages to maintain the intimate feel of a local. A small room featuring dark booths comes off the main bar, while out the back there’s a large dining area as well as a good-size beer garden.
Peter McCormack is the General Manager of South Melbourne’s Railway Hotel.
Which restaurant do you eat at most regularly?
Cheap and cheerful?
Worth travelling for?
I hope nobody discovers…?
Staff are talking about?
CHRIS LUCAS’ NEW VENTURE – Hawker Hall
Wish it was my idea?
What’s your favourite dish on your current menu?
OAK VALLEY LAMB
Why should Melbourne foodies search out The Railway Hotel, South Melbourne?
HIGHLINE AT THE RAILWAY HOTEL BECAUSE WE SOURCE UP TO 90% OF OUR RESTAURANT MENU FROM OUR FARM- PLANTED , REARED , HARVESTED, SELECTED, AGED, BUTCHERED, SMOKED, CURED, COOKED, SERVED BY US. AND OUR COMMITTEMENT TO SUSTAINABLE FARMING.