Since a big renno last year, the Railway is brighter and cleaner of line with polished concrete and metal designed to withstand the hard-partying crowd that descends for the weekend. But the big news here is that the pub most known for its 24-hour bottle-o and club-style revelry (albeit fueled by decent cocktails as well as popular beers) is now home to serious fine dining restaurant Highline
, lead by ex-Quay (Sydney) chef Simon Tarlington. And while the restaurant is a different beast to the pub it occupies, it’s the same kitchen cooking the counter meals with the same sustainable ingredients and five-star technique. Pig nuggets with coffee mayo? Yup. Anchovy toasties? You betcha. Heaps of specials on food and drink through the week sweeten the deal, but most importantly, any place where a Quay chef will roast you half a chook for $16 is a winner in our book.