Mr Hobson

Very unhappy with the attitude of a particular server. First, I asked the older, blond waitress if they had Splenda, she said yes and gave me equal. When I pointed out that it was Equal, she told me that it was the same thing. Later I asked if we could split our bill for our party of 6 into 3 bills and she refused. My disappointment was more with attitude about all of this. Very unhelpful. Why does she work in the service industry?

Never again I get the Christmas Day premium $ 130 set menu lunch inside all formal and looked great but to have a condescending maitre de tell me ‘as I told you it’s a set menu’ point to a flyer after I asked if I could sit on informal deck and just have a drink! Outside was empty I watched 10 walk out all wanting the same! Rudeness is not CRM and does not encourage repeat business! On upside good bathrooms but that alone won’t get me back!

Just a heads up that it’s paid parking from 8am-​Midnight, $ 5.00 an hour via cash or card. Once you’ve overcome the struggle with the meter out front you can then walk in and enjoy the views of the water.
There’s an abundance of al fresco seating but much preferred to sit inside.
They offer a tasting plate for $ 18 which includes 3 servings of small bites and there’s quite a variety you can choose from. We tried the chicken skewers, pork belly and sticky lamb ribs.
Since it’s a shared appetiser, I would’ve expected portions to be a bit more generous so each person gets one of each.
My main was the eye fillet with onion rings, potato rosti, sauteed mushrooms with spinach and hollandaise sauce. lt was average in flavours and I couldn’t finish it.
The bill totalled $ 65 without wine.

Pleasant atmosphere on the water front. Lovely pot of tea and morning tea after disembarking from Pacific Jewel. At Station One Pier.

This is the perfect example of a place that doesn’t have a lot more going for it than the location. The bar tender had the worst attitude and I think he might be mute? Either that or he has an issue with greeting, smiling or talking to customers full stop. Apologies for asking for some change to feed the parking meter bar guy… get used to it, the parking situation won’t change!
We had one friendly European male waiter. The rest were difficult to communicate with.
We had one meal arrive 20mins before the others, and another meal which started cooking when everyone else was eating!
No tip for you!
Thankfully we had good company so we had a good evening, but definitely wouldn’t book a table myself in the future.

MR HOBSON
Nice little spot located at the corner of Station Pier/​Beaconsfield Parade. Recently opened with a busy turnover or visitors.
ATOMOSPHERE
The location is great, water on one side and promenade in the other for people watching. The outside dining area has 12 tables and a large communal table for groups with a mismatch of furniture styles. The interior is glass encased, a vast duning space and truely is very pleasant décor indeed.
FOOD AND DRINKS
I only ordered a coffe but hats off to the barista. Its was a GREAT café latte, correct temp and that lovely caramelised flavour when milk is frothed correctly dismissing the need to add sugar. I will cycle down at the weekend to give breakfast a go as that is make or break for a new café in Melbourne these days. I did see a nice plate of bruschetta (serving of 3 per plate), battered prawns (serving of 3 on the plate) an a bowl of what seemed like thick cut chips in a small bowl arriving at table. The menu looked extensive with a different one for each sitting .
SERVICE
Three staff on 16 tables yet service seemed quite slow to me as most were purely ordering coffees rather than lunch. In saying that there was a mixed bag on the day so I would assume the owners haven’t thought out what style of service they are hoping to achieve. On the day it felt impersonal and dare I say «very traineeship» and evidence of inexperience. The staff did not match the coolness of the décor
ROUND UP
I don’t think this place will attract locals as it probably isn’t cool enough for the Bay St set. The setting and location has everything going for it. A serious rethink on their staffing, invest in some training and a «beachside» uniform for the staff and this place will take off with the tourists. With stiff
Competition from D’lish Fish and some upmarket large cafes next door it really will have to revisit its menu and look for a point of difference that doesn’t seem to be evident yet.