Three Course Menu

You are here: Home » Events & Dining » Steam & Cuisine Luncheon » Three Course Menu

We encourage you to select your menu choices at time of booking. 
However, if unsure, please proceed with your booking without selecting any menu choices. Your booking confirmation will provide details about how to do so later. Please note that this must be advised at least 72 hours prior to travelling.
 

 

SUMMER MENU

Available 1 November 2016 - 31 March 2017

Main - Salmon Salad.jpg   

CHOICE OF ENTREE

Wild Mushroom Risotto gf v
Swiss brown, shitake and oyster mushrooms tossed in the pan with wilted spinach and Arborio rice served topped with wild rocket leaves, shaved parmesan and olive and balsamic drizzle.

Moroccan Lamb Kebabs gf
Diced lamb rubbed in Moroccan spices and held on a skewer, grilled and served with a steamed rice timbal, mixed salad leaves and red capsicum relish.

Smoked Chicken Salad gf
Roasted butternut pumpkin, red onion and goats cheese tossed with wild rocket and shaved smoky chicken breast with a native lemon myrtle dressing.

 

CHOICE OF MAIN

Herb Roasted Chicken Breast  gf
Chicken breast fillet marinated in lemon and fresh oregano, oven roasted and served on smashed chat potatoes with rosemary sea salt, steamed broccoli, and pesto cream sauce.

Baked Red Capsicum  gf v
Sweet red capsicum stuffed with a pumpkin and spinach risotto, topped with Italian red sauce and smoked cheddar cheese and a garden salad on the side.

Salmon Salad  gf
Fresh Tasmanian salmon lightly steamed and quick chilled and flaked, served in tossed in a salad of cos lettuce, baby potatoes, green beans, cucumber, cherry tomato and olives.
(Served Cold) 

Field Mushroom Cottage Pie  gf v
Fresh field mushrooms, sautéed with red lentils and baby spinach in tomato sauce served in the ramekin topped with a golden mash potato crust and fresh garden salad.

 

CHOICE OF DESSERT

Key Lime Pie  gf
House made tangy lime pie served with double thick cream.

Death by Chocolate  gf
Moist chocolate mud cake topped with a seriously wicked Lindt white couverture ganache.

 

TEA AND COFFEE

 
v = vegetarian | gf = gluten free | gfo = gluten free option

Menu items might change subject to seasonal availability.

STEAM & CUISINE LUNCHEON BOOKINGS

-

Fare Inclusions and Booking Deadline

If booking for the next day, please note bookings are only available until 4pm the business day before travel and are subject to availability. The fare includes the train journey, meal, tea, coffee and dinner chocolates. A range of beverages including local wines are available for purchase. A child fare is aged from 5-16 years inclusive. Booking Terms and Conditions.