~ Our Current Dinner Menu ~

~ Entrées ~
Small size plates ideal for one, or order a few to share amongst friends

Dips ~ a trio of house made dips served with dipping bread - $14 # & *
Saganaki ~ pan fried saganaki drizzled with extra virgin olive oil - $12 #
Olives & Fetta ~ house marinated olives with house marinated fetta - $8.50 #
Kranskys ~mini cheese kranskys (5) grilled and served with dijon mustard - $11
Watermelon Salad ~ with Persian feta, fresh mint and a drizzle of EV olive oil - $14 #
Big Boys ~ hand cut big fat chips, dusted with lemon myrtle salt and served with a house made tomato relish - $10 #
Thai Chicken Cakes ~ with traditional spicy flavours, served with a lime, chilli and cucumber dipping sauce (5) - $12.50
Calamari ~ 3 large deep fried crispy calamari rings, crumbed with fine polenta & seeds. Served over a salad of organic soba noodles, fresh citrus segments and green leaves, tossed in a ponzu dressing - $15 or as a main - $24.50 *
RFC - Railway fried chicken! ~ – New Orleans inspired fried chicken drummettes served with a creamy dipping sauce of mayonnaise, spanish onion & chives (5) - $11
Samosas ~ – spicy organic red lentil, sweet pumpkin and coconut samosas served with an apple, mint and lemon yoghurt raita (5) - $11 # & *<
Scallops & Chorizo ~ chargilled chorizo topped with pan seared scallops served over a bed of Pernod infused tomato salsa - $15.50

# Denotes a vegetarian option
* Denotes a dish that contains gluten

Terracottas
(Each of the following are served in terracotta pans with accompanying bread *)

Beef ~ spicy Hungarian beef balls in a tomato goulash, toped with sour cream - $15.50
Crab ~ soft shell crab served Singapore style in a spicy tomato and chili sauce, topped with coriander omelette - $15.50
Vegetable ~ Railway’s own refried beans, made with legumes, onions and Mexican spices. Accompanied with toasted tortillas and topped with sour cream and a very fiery salsa - $14.50 #

Side Dishes
Garden salad - $7.50 ~ Creamy mash - $6.50
Crinkle cut chips with chilli mayonnaise - $7.50
Seasonal vegetables tossed in garlic butter - $7.50

Bread *
Chilli bread - $7 ~ Herb bread - $7 ~ Garlic bread - $7
Bread board ~ warm sour dough loaf served with dukkah, balsamic & EV olive oil - $7


~ Mains ~

Linguine ~ with smoked chicken breast and fresh asparagus, tossed through a light vermouth and cream sauce, finished with freshly shaved grana padano - $25 * Also available as a vegetarian option, please specify vegetarian when ordering, if desired # & *

Prawns ~ wild Australian king prawns (shelled), pan seared in our own freshly made piri piri sauce. Accompanied with rice pilaf and a cucumber and lettuce salad - $28 #

Calamari ~ 5 large deep fried crispy calamari rings, crumbed with fine polenta & seeds. Served over a salad of organic soba noodles, fresh citrus segments and green leaves, tossed in a ponzu dressing - $24.50 *

Risotto ~ aborio rice cooked in vegetable stock and vanilla vodka with shredded crab meat and chives. Topped with roasted vine ripened cherry tomatoes and shaved grana padano - $25.50 Also available as a vegetarian option, please specify vegetarian when ordering, if desired $24 #

Lamb ~ oven roasted fillet, dusted with Middle eastern spices and served over a cous cous salad of pine nuts, currents, red onion, parsley and tomato. Accompanied with a lemon zest yoghurt and shards of Moroccan spiced bread - $29

Curry ~ mild Thai red curry of pork, tofu and vegetables, served with warm roti bread and a side of fragrant jasmine rice - $26.50 Available pork free, however dish will still contain shrimp paste - $25

Chicken Chilindrón ~ oven roasted breast, marinated in traditional Spanish Navarre flavours and served on a spicy bed of crushed chat potatoes, ham, tomato, chilli and red peppers - $28

FROM THE CHARGRILL

All steaks are chargrilled to your preference, served with smashed chat potatoes and garlic tossed seasonal vegetables and topped with either a green peppercorn jus, a blue cheese & port jus or a knob of garlic butter

300gm Scotch Fillet ~ $29

350gm Certified Black Angus Porterhouse ~ $36

# Denotes a vegetarian option
* Denotes a dish that contains gluten

~ Dessert & Cheese ~

Panna cotta ~ buttermilk panna cotta infused with vanilla bean and served with glazed mandarin segments - $12.50

Tart ~ a decadent sliver of a Belgium chocolate and Frangelico tart. Accompanied with a berry sorbet. and a toasted hazelnut / caramel syrup – 14 *

Ice-cream ~ premium ‘Ricketts Point’ Vanilla bean ice cream topped with either flaked chocolate or mango coullis - $9.50

Cheese Platters ~ a choice of fine Australian cheeses, (blue, cheddar and soft) accompanied with fresh fruit, quince paste and wafer crackers. Please ask your server about today’s selection - $8 per 40g piece