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Port Melbourne · Melbourne
Railway Club Hotel
For the long lunch where you choose the steak yourself: a Port Melbourne pub with a glass meat display, Tasmanian and Gippsland beef and a wine list built for red meat.
OpenNot yet visited · facts from 11 sourcesNo paid rankings
By Lena Sterling · Steakpedia editorial voice · Who writes
Why go
For the Sunday lunch that stretches into the afternoon, or the family dinner where everyone wants a different steak, the Railway Club Hotel lets you walk to the glass display, look at the cuts and choose your own before it goes to the chargrill. The pub says its dining room has been one of the busiest in Melbourne for forty years, and in December 2025 3AW and De Bortoli named it Pub of the Year, with the steaks as its calling card. The menu names five producers, from Cape Grim pasture-fed beef in Tasmania to Robbins Island Wagyu at MB 7–9+, and every steak comes with hand-cut chips; the wine list runs mostly to reds, with Penfolds Grange and Hill of Grace at the top and a A$15 glass of Torbreck shiraz at the bottom. There is a front bar for the locals and event rooms upstairs for the birthday.
What to order
- Cape Grim porterhouse, 300 g / 11 oz or 400 g / 14 oz
- Reef and beef
- Cape Grim rib eye, 850 g / 30 oz, for two
Not published: fire, price, year opened.
01What to order
- Cape Grim porterhouse, 300 g / 11 oz or 400 g / 14 ozPasture-fed, Tasmania, A$54 or A$70; the 300 g / 11 oz was the steak in 3AW's 2025 review.
- Reef and beef220 g / 8 oz eye fillet with a grilled tiger prawn, hand-cut chips and béarnaise, A$78; Time Out calls the eye fillet with prawns the signature.
- Cape Grim rib eye, 850 g / 30 oz, for twoSliced to share, with cos heart salad, onion rings, field mushrooms and red wine jus, A$160.
- Robbins Island Wagyu rump, 350 g / 12 ozGrain-fed, MB 7–9+, A$64; the 250 g / 9 oz Wagyu porterhouse is A$125.
- Vintage Beef Co. T-bone, 600 g / 21 ozFrom Tasmanian cattle of up to 60 months on pasture, A$90.
- Fillet mignon220 g / 8 oz eye fillet wrapped in bacon with mushroom sauce, A$65.
02The beef
Five producers on the September 2026 menu. Bass Strait Beef, pasture-fed in Gippsland: eye fillet 220 g / 8 oz (A$58) and 300 g / 11 oz (A$78). Cape Grim, pasture-fed in Tasmania, hormone-free: scotch fillet 350 g / 12 oz (A$70), rib eye 650 g / 23 oz (A$98), porterhouse 300 g / 11 oz and 400 g / 14 oz. Robbins Island Wagyu, Tasmania, on a grain ration, marble score up to 9: rump and porterhouse. Pure Black Wagyu, Gippsland, barley-finished: porterhouse MB6+, 250 g / 9 oz (A$70) or 300 g / 11 oz (A$80). The Vintage Beef Co., Galician-style beef from cows of at least five years on pasture: the 600 g / 21 oz T-bone. The menu says all prime cuts go through an ageing process and that Cape Grim ages its beef for up to six weeks; Broadsheet and Time Out say the cuts are dry-aged on site, and in 2016 Time Out gave a minimum of 20 days. Sauces are A$5: mushroom, red wine jus, brandy peppercorn, blue cheese, béarnaise, chimichurri and others; butters A$3.50.
03The fire
The menu heads its steak section From the Chargrill and no source names the fuel. Steaks come with hand-cut chips, and in 2016 Time Out described them served with mustard, three butters and a copper pan of red wine jus.
04The story
The building is of the nineteenth century, per Broadsheet, and the pub gives no founding year; what it does say is that its dining room has been among the busiest in Melbourne over the past forty years, trading on steak and wine. Prakash Chalise was head chef in 2022. The venue belongs to Morris Hospitality, whose wine club offers member prices across its pubs. De Bortoli named it one of three pubs of the decade in 2020, and on Dec. 12, 2025 3AW's Tony Leonard made it the 3AW & De Bortoli Pub of the Year for the first time, ahead of the Morning Star, the Cricketers and the Builders Arms.
05The practical
107 Raglan Street, Port Melbourne 3207, beside the light rail. Kitchen: lunch 11:45 am to 3 pm, dinner 5:30 to 9 pm; the front bar is open Monday to Saturday 11 am to midnight and Sunday 11 am to 11 pm. Bookings at railwayclubhotel.com.au or on 03 9645 1661; private dining and event rooms upstairs. Every steak is served with hand-cut chips; sides such as onion rings (A$10) and shoestring fries (A$12) are extra. Booking ahead is the safe choice for the weekend.
- Address
- 107 Raglan Street, Port Melbourne VIC 3207
- Phone
- +61 3 9645 1661
- Website
- railwayclubhotel.com.au
- Directions
- Google Maps ↗
Can you choose your own steak at the Railway Club Hotel?
Yes. The cuts are presented in the restaurant's glass display and you choose yours before it is cooked on the chargrill.
How much is a steak at the Railway Club Hotel?
From A$54 for the 300 g / 11 oz Cape Grim porterhouse to A$125 for the 250 g / 9 oz Robbins Island Wagyu porterhouse; the 850 g / 30 oz rib eye for two is A$160, all with hand-cut chips, on the September 2026 menu.
Where does the Railway Club Hotel's beef come from?
Bass Strait Beef (Gippsland), Cape Grim and the Vintage Beef Co. (Tasmania), Robbins Island Wagyu (Tasmania) and Pure Black Wagyu (Gippsland).
Is the Railway Club Hotel an award-winning pub?
It was named 3AW & De Bortoli Pub of the Year 2025 and one of De Bortoli's pubs of the decade in 2020.
06In Melbourne’s selections
07Sources
railwayclubhotel.com.au · railwayclubhotel.com.au · timeout.com · concreteplayground.com · bosshunting.com.au · railwayclubhotel.com.au · 3aw.com.au · 3aw.com.au · broadsheet.com.au · timeout.com · sitchu.com.au
Last verified Nov. 2, 2026.
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