OPEN TUESDAY TO SUNDAY FROM 11AM
Cold beer. Fine wine. Quality food.
From the creators of The Station Hotel, comes the Wayside Inn; a new pub dining experience based on the simple concept of well prepared food using quality ingredients served with plenty of cold beer on tap and a small but interesting wine list.
Nestled in-between Southbank and South Melbourne, the Wayside offers a relaxed, informal bar to enjoy a counter lunch or a cold beer; a dining area perfect for enjoying a delectable dish; and a leafy courtyard made for lapping up the afternoon sun. If you have a special occassion or function coming up, the Wayside can cater for that as well.
Executive Chef Sean Donovan is dedicated to providing an accessible dining experience where technique and quality are uncompromised. Our produce, with the support of our suppliers is sourced from all over Australia and New Zealand and their committment to quality is unyielding. The partnership with our suppliers is paramount in delivering a consistantly outstanding product to our customers.
FUNCTIONS AT THE WAYSIDE
Upstairs at the Wayside, we have a brand new functions area. The area is designed to suit events of all shapes and sizes; from a sit down lunch or dinner to a casual stand up affair. It boasts a very tasteful indoors, it's own bar with Trumer Pils on tap and, best of all, a rooftop bar with views of Melbourne's fine city.
If you'd like some more information, or to come and see the space, call us on (03) 9682 9119 or email us using the contact form below.
menu
LES FRUITS DE MER
| Freshly shucked oysters with shallot vinegar | MP |
| Plateau de la mer Wayside Inn | 38 |
| Plateau de la mer royale | 48 |
| Slow cooked octopus, roast peppers, chorizo | 15 |
| Harris smoked salmon, traditional | 15 |
| Sashimi grade yellow fin tuna, apples, verjus | 18 |
HORS D’OEUVRES
| Suckling pig terrine | 12.5 |
| Corned beef croquetas | 10 |
| Scorched Spanish padron peppers, olives, chorizo | 10 |
| Oxtail risotto, bone marrow, horseradish | 16 |
| Chicken liver parfait, currants, muscat jelly | 15 |
| Selection of artisan cured meats and crispy treats | 18 |
POISSONS
| Market fish with chicory, fennel and hazelnut salad | MP |
| Whole flounder | 36 |
| Snapper fillet | 38 |
| King Salmon fillet w squid ink tagliatelle and shellfish bisque | 38 |
ROTISSOIRE
| Dry aged grass fed rib of beef, Bordelaise (min 2 persons) | 55pp |
| Glenloth free range chicken with roast accompaniments | 36 |
ROTISSOIRE DU JOUR
| Venison | Tue |
| Organic Lamb | Wed |
| Glenloth Chicken | Thur |
| Suckling Pig | Fri |
| Aylesbury Duck | Sat |
| Dry aged Sirloin | Sun |
| 32 |
OFFAL
| Homemade black pudding, pancetta vinaigrette | 12.5 |
| Caen ox tripe en cocotte, Calvados, onions and aged vinegar | 18 |
| Pig's trotter, 'Pierre Koffmann' | 28 |
LEGUMES ET SALADS
| Beetroot and farro salad with Persian feta | 8/15 |
| Caramelised eggplant hotpot w chickpeas and tofu | 18 |
| Heritage tomatoes / Iceberg & parmesan / Wayside salad | 8 |
| Smashed corn / Roasted celeriac & parsnip | 8 |
| Hand cut chips / Fries / Rotisserie potatoes | 8 |
BBQ "STEAK BERNAISE"
Grass
| 300g Scotch fillet | 36 |
| 200g tenderloin | 36 |
| 400g dry aged sirloin | 42 |
| 500g rib eye | 42 |
Grain
| 250g Wagyu rump | 34 |
| 500g t-bone | 42 |
CHEESE
| Selection of artisan Australian and European cheese | 12/32 |
DESSERT
| Muscovado crème brûlée, poached pear, pear sorbet | 14 |
| Vanilla pannacotta, orange jelly, walnut crumble and poached quince | 14 |
| Valhrone chocolate tart, crème fraiche ice-cream | 14 |
| Passionfruit ice-cream sandwich | 8 |
| A selection of homemade ice-creams and sorbets | 3.5ea |
LES PETIT FOURS
| Passionfruit marshmallow | 3.5 |
| Peanut, caramel and chocolate tart | 4 |
| Lemon cannele | 4.5 |
| Salted chocolate fudge | 5 |
| Pistachio & sour cherry nougat | 3.5 |
| Cassis pate de fruit | 3.5 |
| Chefs selection (3) | 9 |
ALL DAY BAR MENU
| Freshly shucked oysters with shallot vinegar | MP |
| Suckling pig terrine | 12.5 |
| Selection of artisan cured meats | 18 |
| Beer battered snapper, French fries, sauce gribiche | 24 |
| Cheese burger, smoked bacon and hand cut chips | 18 |
| 250g Wagyu rump | 34 |
| Hand cut chips or fries with aioli | 8 |
Counter lunches $12 available Tuesday - Saturday, 12-3pm.
Oyster happy hour/s are between 3:30 and 6.00, daily. Half a dozen freshly shucked oysters and beverage for $14.
Drink
BEER ON TAP
Trumer Pils, 4 Pines Kolsch, White Rabbit Dark Ale,
Cavalier Pale Ale, Mountain Goat Steam Ale,
Vale Ale, Carlton Draught.
BEERS IN BOTTLES
Hargreaves Hill Extra Special Bitter, Holgate “Temptress” Chocolate Porter,
Kooinda Black I.P.A, Moo Brew Dark Ale, Stone & Wood Pacific Ale,Little Creatures Pale Ale,
White Rabbit White Ale, Mountain Goat Hightail Ale,Kooinda Valhalla Golden Ale, 3 Ravens English Ale,
3 Ravens “Dark Smoke” Beer, Grand Ridge Hatlifter Stout, 4 Pines Stout, Sierra Nevada Pale Ale, plus many more.
BEERS TO SHARE
Little Creatures 'The Quiet American' (600ml)
Bridge Road Chevalier Saison (750ml)
Mountain Goat 'Cross Breed' Black Pepperberry IPA (750ml)
Melbourne Bitter (750ml)
CIDERS
Kelly Brothers pear cider (on tap).
Pipsqueak Best Cider.
2 Brothers 'Gypsy' pear cider.
Coldstream cider.
Kopparberg Swedish cider.
APERITIFS
Pousse Rapierre ................... Sparkling Wine, Armagnac, Cointreau, Orange Bitters
Kir Royale ................................. Champagne, Creme de Cassis
Prosecco & Peach ............... Sparkling Wine, White Peach Purée
La Coupe de Champagne... A traditional flat glass of Champagne
Black Velvet ............................. White Rabbit Dark Ale & Champagne
Sherry ........................................... La Goya “Delgado Zuleta” Manzanilla (Spain)
Pimms .......................................... Pimms No 1, Lemonade, Dry Ginger, Summer Fruits, mint
COCKTAILS
James B. Lamond ............ Bundaberg Rum, Tokay, Lemon Juice, Gomme, Peach, Orange & Angostura Bitters
Pink Negroni ...................... Hendricks Gin, Campari, Martini Bianco, Elderflower
Aperol Sour ....................... Aperol, Lemon Juice, Gomme Syrup, Peach Bitters
Cosmopolitan ................... Smirnoff Citrus, Cointeau, Cranberry, Orange Bitters
Margarita ............................. Tequila, Cointreau, Lime Juice, Salt Rimmed Glass
Espresso Martini .............. Coffee, Smirnoff Vodka, Kahlua, Gomme Syrup
Gin Martini ........................... Tradewinds “Cutlass” Gin, Noilly Prat
Whiskey Sour ................... Jim Beam, Lemon Juice, Gomme Syrup, Orange & Angostura Bitters
Bloody Mary ...................... Smirnoff Vodka, Tomato Juice, Worcestershire, Tabasco, Lemon Juice
EAU DE VIE
Hennessey VSOP Cognac, France
Hennessey XO Cognac, France
1979 Comte de LaMaestre Armagnac, France
1997 Victor Gontier Domfantais Calvados, France
Our wine list is constantly evolving and being refined to suit the kitchen’s food offering. To ensure that our balanced list has something to suit everyone’s taste and budget, we’ve carefully selected a range of local and international delights that compliment our food offering perfectly. Be sure to ask our wait staff to recommend a wine to suit your dish.
We have over 15 wines available by the glass and carafe.
Wine by the glass from $7
Carafes from $24
Bottles from $35
Contact
LOCATION
446 City Road
South Melbourne VIC 3205
(03) 9682 9119
