Melbourne’s original steakhouse still setting the bar for perfectly grilled cuts.

Railway Club Hotel: The Benchmark for Steakhouses

Step into the Railway Club Hotel and you’ll understand why it’s been a fixture since the 1970s. There’s no pretense here, just confidence. The menu is built around top-tier Australian beef, char-grilled to smoky perfection and served with crisp chips and proper sauces that actually taste of something. It’s steakhouse tradition done the right way — no theatrics, no shortcuts.

The bar buzzes with regulars, the booths fill early, and the open grill sends out the kind of aroma that makes you order another glass of red before the first bite lands.

The Menu: Prime Cuts and Real Craft

The blackboard tells you everything you need to know — scotch, rib-eye, porterhouse, eye fillet. All grass-fed, all exceptional. Each steak is cut in-house, cooked over flame and served with minimal fuss. Sides like creamy potato gratin and sautéed greens round it out, while seafood starters and house-made desserts keep things balanced.

The wine list leans bold and classic, with Australian reds leading the charge. It’s the kind of list made for meat lovers who know what they’re here for.

The Vibe: No-Nonsense Heritage

Inside, timber panelling and vintage mirrors set a tone that’s timeless but unpretentious. The staff are sharp and seasoned, with the kind of quiet efficiency that only comes from years on the floor. There’s no playlist competing with conversation, no flash photography — just the rhythm of a dining room that knows exactly who it is.

At Railway Club Hotel, steak isn’t a trend. It’s a craft — and they’ve been perfecting it for decades.