Railway cafe not quite like old

Ruapehu Bulletin, Volume 10, Issue 454, 22 September 1992, Page 6 (Supplement)

Railway cafe not quite like old

Ohakune Junction's Cafe Loco looks railway, but things are definitely different to the old days.

Railway memorabilia lines the walls, train talk is not uncommon around the tables, cups rattle as freight trains roar past the

platform, just a few feet away. But the food just ain't what it used to be (can you imagine what they would say to a

request for vegetarian lasagne 30 years ago?). Stan Scott and Murray Williams took up the

challenge to convert the vandalised, trashed, attempted torched Ohakune Railway Station tearooms into a citystyle cafe about 18 months ago. Stan, a 22 year old builder, has done much of the work, which started from scratch, literally, when he had to scrape off the old lino, softwood ceiling tiles old paint and other unmentionable gunk before starting the job of bringing the place up to standard. He removed walls (having tables made from the heart rimu framing timber) replaced some of the burnt out matai floor boards from where someone tried to put an end to the station building. He replaced every window, some of the wallboards and stripped the ceiling in what was the booking office and packing room before starting on the decorating stage to take it to the warm and friendly place it is now. Much of the railway memorabilia is on loan from local railway enthusiast Warren Benelick and much of it was bought by Stan and Murray from antique shops and scrap yards. Included are loco ID plates, sold brass, brake valves, lamps, carriage l notices, and a I collection of railway I tea cups, gathered f from under local viaducts. "We were told you could find them from when the soldiers used to toss them off the trains," said Stan. But it sounded like hard work to fossick around and find the artefacts amongst the toitoi and swamp plants under the bridges. Wood cut prints by his

old Auckland flatmate, Dean Tercel, adorn the walls amongst the railway pieces. The prints add to the intriguing look of old rail and modern city flavour. Flavour is something chef Patrick Wilkie talks about too, in describing his menu. They change the menu "all the time" - but when we called there seemed to be allsorts. "Continental/ French, catering for vegetarians as well as the meat eaters," said Patrick. Cream of spinach soup flavoured with cognac is mentioned, as is a large selection of seafood including bluff oysters. Paterico's lasagne with beef mince or vego is a filler. "That's a happening lasagne - very tasty and lots of it."

Fillet steak with boysenberry & mustard sauce or Rocquefort looks tempting, as does chicken favoured with apricot and Cointreau. Music is carefully chosen, says Stan. During the day things are pepped along for the younger crowd who like to lounge around, drink coffee, play backgammon or read, but at night there' s classical to set the mood. Speaking of moods, the trains barrelling past the dinner plates doesn't seem to bother the customers, says Stan. "They love it. It seems to always cause excitement an stir up the conversation afterwards. Some even dash outside onto the platform to take a look - count the wagons - whatever."