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 occasion 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 commitment to quality is unyielding. The partnership with our suppliers is paramount in delivering a consistently outstanding product to our customers.
FUNCTIONS AT THE WAYSIDE
Upstairs at the Wayside, we have a intimate function 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 deck with views of Melbourne's fine city.
If you'd like a tailor made quote, or to come and see the space, call us on (03) 9682 9119 alternatively email us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it. or using the contact form below. In the meantime please download our function pack right here.
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 |
| BBQ cuttlefish, green papaya & coconut salad | 16 |
| Harris smoked salmon, traditional | 15 |
| Kingfish and mud crab tartare, blood orange, dill | 18 |
| Apple wood grilled shellfish | 38 |
| Shellfish bisque, crayfish tortellini, lemon oil | 16 |
| Apple wood grilled Tiger prawns (Qld.) | 22/48 |
HORS D’OEUVRES
| Suckling pig terrine | 12.5 |
| Wagyu beef and jalapeno croquetas | 12 |
| Pimentos de Padron, sesame and pecorino | 12 |
| Caramelised figs, chevre and truffled honey | 18 |
| Chicken liver parfait, currants, muscat jelly | 12.5 |
| Selection of artisan cured meats and crispy treats | 18 |
POISSONS
| Market fish with peach, cabbage and hazelnut vinaigrette | MP |
| Snapper fillet | |
| King Salmon |
ROTISSOIRE
| 650g Cape Grim (Tas) Chateaubriand | 130 |
| Ayelsbury duck, braised red cabbage and poached pear | 40 |
| Glenloth free range chicken with roast accompaniments | 36 |
ROTISSOIRE DU JOUR
| Gippsland Rabbit | Tue |
| Organic Lamb | Wed |
| Glenloth Chicken | Thur |
| Suckling Pig | Fri |
| Aylesbury Duck | Sat |
| Dry aged Sirloin | Sun |
ABATS
| Homemade black pudding, pancetta vinaigrette | 12.5 |
| Caen ox tripe en cocotte, Calvados, onions and aged vinegar | 18 |
| Lamb's fry, caramelised onion, bacon | 22 |
LEGUMES, SALADS ET GARNITURES
| Beetroot and farro salad with Persian feta | 8/15 |
| Caramelised pumpkin & goat's curd tart, pear salad | 24 |
| Iceberg & parmesan / Wayside salad | 8 |
| Apple, cabbage and mint salad | 8 |
| Heirloom tomato salad with gost's curd | 12 |
| Smashed corn | 8 |
| Brussels sprouts and bacon | 8 |
| Zucchini fritters & pesto | 8 |
| Hand cut chips / Fries | 8 |
RED GUM WOOD FIRED PREMIUM AUSTRALIAN BEEF
Castricum Bros, Gippsland Victoria, grass fed Black Angus.
| 500g Rib-eye | 48 |
| 400g Dry ages rump | 44 |
Cape Grim, Tasmania, select ox, 36 month old, grass fed British breeds.
| 200g Tenderloin (MS 4+) | 48 |
| 300g Scotch fillet (MS 4+) | 48 |
Sher Wagyu, Ballan Victoria, grain fed full blood Wagyu & Wagyu X Holstein.
| 200g FB Flank (MS 9, 500+ day grain fed) | 32 |
| 300g F1 Scotch fillet (MS 9+, 400+ day grain fed) | 100 |
O'Connor, Gippsland Victoria, grass fed Black Angus.
| 200g Tenderloin | 38 |
| 300g Scotch fillet | 38 |
| 300g Sirloin | 32 |
| 400g Dry aged New York strip | 48 |
| 1kg Dry aged rib eye | 110 |
Mayura Station, Limestone Coast South Australia, full blood, grass and grain fed Wagyu.
| 250g F1 Rump Cap (MS 7+, 300 day grain fed) | 34 |
Security Foods, Queensland, grain fed Wagyu X Holstein.
| 250g F1 Rump Cap (MS 7, 300 day grain fed) | 34 |
Served with bearnaise, au poivre, Bordelaise or Roquefort butter. Mustards and horseradish also available.
CHEESE
| Selection of artisan Australian and European cheese (one/four) | 12/32 |
DESSERT
| Muscovado crème brûlée, caramelised stone fruit | 14 |
| Twice baked chocolate soufflé, burnt honey, vanilla ice-cream | 14 |
| Toasted coconut pannacotta, pineapple sorbet | 14 |
| White chocolate semi-freddo, pistacchio & figs | 14 |
| A selection of homemade ice-creams and sorbets | 3.5 ea |
LES PETIT FOURS
| Passionfruit marshmallow | 3.5 |
| Stonefruit jube (2) | 3.5 |
| Cannelé, lemon curd | 4.5 |
| Salted chocolate fudge (2) | 5 |
| Peanut butter caramel (2) | 5 |
| Chocolate & hazelnut truffle (2) | 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 fish, 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 |
| Additional items from the a la carte menu also available |
Counter lunches $12 available Tuesday - Saturday, 12-3 pm.
Oyster happy hours 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, Stone & Wood Pacific Ale,
Cavalier Pale Ale, Mountain Goat Steam Ale,
White Rabbit Dark Ale, Carlton Draught.
BEERS IN BOTTLES
Hargreaves Hill Extra Special Bitter, Holgate “Temptress” Chocolate Porter,
Kooinda Black I.P.A., Mornington Imperial Amber, Stone & Wood Lager,
Little Creatures Pale Ale, White Rabbit White Ale, Mountain Goat Hightail Ale, 3 Ravens “Dark Smoke” Beer, Grand Ridge Hatlifter Stout, Temple "Bicycle Beer", Sierra Nevada Pale Ale, Brooklyn Lager, Bridgeport I.P.A. and many more.
BEERS TO SHARE
Cavalier Imperial Stout (750ml)
Bridge Road Chevalier Saison (750ml)
Mountain Goat "Before the Dawn" Black IPA (750ml)
Mountian Goat "Seven Seeds" Coffee IPA (750ml)
Melbourne Bitter (750ml)
CIDERS
Stowford Press Weston 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
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 ............Havana Club 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 ........................... Westwinds “Sabre” 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 $8
Carafes from $27
Bottles from $35
Contact
LOCATION
446 City Road
South Melbourne VIC 3205
(03) 9682 9119
