The Wayside Pub in South Melbourne re-opened last Friday under the ownership of Sean Donovan and his brother-in-law Greg Fee, who also own The Station Hotel in Footscray. The Station is a serious steak pub with a very loyal following, but on the other side of town Donovan and Fee have created a clean, minimal space with softer, more feminine touches in the room and on the menu.
“We don’t want the place to be too masculine and we’ve put on a strong seafood offer we’re excited about,” says chef Donovan. While it’s important to the duo that they maintain the integrity of the corner pub, they also want it to be approachable in the area in which they’ve opened. “It’s important that we broaden our offer over here and the rotisserie helps with that as well.”
Head chef Matt Merrick (most recently at The Terminus in Clifton Hill) has written a menu based around good produce. There’s a section dedicated to beef but a lot of choice outside of that realm. The rotisserie of the day changes for each day of the week. For example, Boer goat gets a run on Monday, chicken on Wednesday and suckling pig on Friday.
While there’s a no bookings policy in the front bar area, reservations are taken for the dining room, which extends out to a large courtyard and should work a treat in the summer.
The Wayside Inn
446 City Road, South Melbourne
(03) 9682 9119