EJ Station House: Clayfield’s Hidden Culinary Home

EJ Station House, a unique restaurant and bar that presents a relaxed yet refined dining experience to both locals and visitors, has swiftly made its mark since its debut in February 2024. 

The new hub specialising in wine, tapas & gelato bars is found in the lively communities of Eagle Junction, Wooloowin, and Clayfield. It has occupied the building that used to be Clayfield Grocery Store.

The exterior is covered with a basic black and white wooden colour. Upon entry, patrons are greeted by an inviting ambience, with soft lighting, wooden textures and greens in the pots.  The place blends modern interior with rustic charm, perfect for chilling out during the day and family dinners at night. 

Photo Credit: EJ Station House/Facebook

EJ Station House takes pride in its perfectly curated diverse menu that locals and visitors can come back to. 

Customers have a variety of choices to choose from their menu including a few selections under bar tapas (made for small share plates) dishes like fried squid, grilled chorizo, baked sardines, and principales (designed for two), such as roast lamb shoulder, ribeye steak and many more to satisfy every plate. 

The countless food selection encourages sharing, making it perfect for intimate gatherings or casual get-togethers with loved ones. 

Complementing the food offerings is an extensive beverage list with wines, coffee, tea, smoothies, juices, milkshakes, cold beverages and even non-alcoholic beverages. Of course, they also have their house-made gelato for dessert. 

EJ Station House provides a tranquil escape from the city hustle, inviting guests to unwind and relish in good food, fine wine, and delightful company that every local has to experience every once in a while.

Follow them on Facebook for opening hours, table booking and other updates.

Published 16-April-2024

Charlie’s Raw Squeeze Brings Something New to Clayfield

Who wouldn’t love the Gelato of Charlie’s Raw Squeeze?

Eye spy with my little eye 👀🔍 Something refreshing..GREEN GINGER ALE JUICE 🍏.$5 Special in store @rawsqueezeclayfield .- Cucumber- Ginger- Celery- Apple.@rawsqueezeclayfield 730 Sandgate Road Clayfield Open: 7am – 8pm7 dayswww.rawsqueeze.com.au#charliesrawsqueeze #rawsqueezeclayfield

Posted by Charlie's Raw Squeeze Clayfield on Monday, May 8, 2017

For the uninitiated, Charlie’s Raw Squeeze is a massively popular 100% vegan juice bar. The smoothies, freshly squeezed juices, nice creams, salads, the Gelatos, and other signature menu are made from fresh produce, which are also supplied to Charlie’s Fruit Market.

You are “mint” to be with this gelato.
(Photo credit: Charlie’s Raw Squeeze Clayfield/Facebook)

Raw Squeeze has launched a new range of their famous vegan Gelato, with its much-loved Waffle Cone. The new flavors to try are Fairy Floss, Honeycomb Crunch, Red Riding Hood, and Pistachio Affogato. If you missed their $2-promotion for their new Gelato flavors when the gelato was first launched in Clayfield, you might want to make sure you’ll be around to try their new Mint Choc Gelato.



Healthy is the new “Cool”

Go nuts with the Pistachio Affogato Gelato
(Photo credit: Charlie’s Raw Squeeze Clayfield/Facebook)

Having a Charlie’s Raw Squeeze gelato is always a good decision. Compared with traditional ice cream, gelato is lower in fat and calories. Gelato has 0% – 5% butterfat because it is made from milk or water. Ice cream is generally made from cream that has 12%-25% butterfat.

Because gelatos are made from milk, they are a great source of calcium. Gelatos with nuts are high in protein, essential in a human diet, while the ones with fruits have higher amount of essential vitamins.


Gelato History 101

(Photo credit: Charlie’s Raw Squeeze Clayfield/Facebook)

Gelato originated from late 15th- to early 16th-century Italy. Bernardo Buontalenti, native of Florence, Italy, has been credited as its inventor when he served the King of Spain a frozen dessert of cream, milk, lemons, and oranges. This marked the birth of the gelato in Italy.

Prior to Buontalenti, a chicken farmer named Ruggeri won the famed Medici family’s competition called “The Most Unusual Dish You Ever Seen,” when he presented his tasty frozen dessert of fruit juice and ice, similar to today’s sorbet.

In Asia, a “frozen dessert” dates back to 3,000 B.C. when the Asian region discovered crushed ice and added flavorings. In 2,500 B.C., Egyptian pharaohs began serving a cup of ice sweetened by fruit juices to their guests.

Even the Romans began a ritual of consuming the ice from the volcanic mountains of Etna and Vesuvius. They mixed the ice with honey.

In 1686, the gelato became famous in Europe. Francesco Procopio de Coltelli, a famous Italian restaurateur, moved from Palermo to Paris and opened the Procope, a café that served refined gelato in a small glass.

In 1770, Giovanni Basiolo introduced two types of gelato to New York City. Residents loved the sorbetto, a chilled mixture of water and fruits; and a second version made by mixing milk with cinnamon, chocolate, or coffee.

In 1846, Americans used a hand-cranked freezer to make a creamy version, now known as ice cream.

Gelato was introduced to different countries. In Australia, Alpino Gelato was the first gelato company. Today, gelato is served in different parts of Australia, including at Charlie’s Raw Squeeze.


Have a gelato. Or two.

Perfect combination of chocolate and cookies
(Photo credit: Charlie’s Raw Squeeze Clayfield/Facebook)

Aside from their Clayfield store, Charlie’s Raw Squeeze also has other branches located in North Lakes, Everton Park, Kenmore, and Clontarf. Visit their Facebook page for updates on promotions and events.



Photo credit: Charlie’s Raw Squeeze/Facebook