Dining out on railway fare
Taste, quality right on track
“THERE is only one difference between this place and Menzies’, and that’s the price.”
That was the comment, making comparisons to Melbourne’s then grand Menzies Hotel, from a satisfied patron on completing his dinner at the Geelong Railway Refreshment Rooms, where Mr and Mrs A.E. Moore established their eatery in the 1920s.
The comment and subsequent story were found in the August 1924 issue of The Victorian Railways Magazine.
The magazine went on to describe the Geelong refreshment rooms as possibly the best in the state.
“It is a sheer pleasure to see the tastefully and daintily setout tables, and the memorable experience to sit down to the fine menu, which can always be reckoned upon,’’ the magazine gushed.
“And the striking impression made by the charming dining room itself is strengthened by a visit to the kitchen, where, with the stoves and utensils gleaming in scrupulous cleanliness, the spotlessly attired chef and his assistants cunningly prepare those appetising, even epicurean, dishes to which the railway traveller through Geelong always looks forward.’’
The magazine printed the menu in detail, with the fish choices alone including boiled ling, baked schnapper, boiled Murray cod, Shetland cod and fried rock ling.
But while the railway magazine was full of praise, one Queensland customer was less than impressed and wrote to The Argus.
Admittedly the letter dated from 1887, and was well before the time written about in the magazine and the management of messrs Moore.
The Queenslander spoke of food that comprised of “chop or steak’’, which was conveyed to a “table devoid of linen and decorated with all the slops and crumbs of the day”.
“Surely someone looks after these matters, and will see to it that suitable refreshments are properly served,’’ the customer said.