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.

 

WINTER MENU

Available 1 April 2018 – 31 October 2018

 

CHOICE OF ENTREE

 

Hearty Vegetable Soup  gfo v
Vegetable soup served with crusty bread
(low FODMAP)
* Kindly let us know if you are gluten intolerant so we can substitute your bread.

Arancini Balls gf v
Homemade tomato and rice balls in gluten-free crumbs lightly fried and served with seeded mustard aioli

 

CHOICE OF MAIN

Baked Chicken with Pesto sauce  gf
Breast fillet of chicken filled with brie cheese and semi-dried tomato, oven roasted.  Served with scalloped potato and broccolini, topped with creamy pesto sauce

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

Mediterranean Calamari Bake gf
Calamari tube, basmati rice, lemon, coriander, oregano, parsley, chorizo, feta cheese, Napoli, mozzarella cheese, salad

 

CHOICE OF DESSERT

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

Sticky Date Pudding  gf
Served with butterscotch sauce and double thick cream

 

SUMMER MENU

Available 1 November 2018 – 31 March 2019

 

CHOICE OF ENTREE

Ginger Beer Braised Pork Belly gf df
Braised with ginger beer, star anise and cinnamon served with a reduced glaze.

BBQ Kangaroo Skewers with Skordalia and Bush tomato relish gf
Seasoned with mountain pepper, anistata, lemon myrtle and paprika. Served with potato garlic puree.

Smokey Pumpkin, Roasted Chick Pea and Pomegranate Salad gf can be dairy free
Seasoned in smokey paprika with spinach, feta, red onion, sumac yogurt and verjuice.

CHOICE OF MAIN

Cajun Chicken Prawn Jambalaya gf
Wood Roasted Chicken Breast topped with prawns, served with broccoli and tangy jambalaya sauce on a bed of arborio rice.

Humpty Doo Barramundi gf 
Served with roasted chat potatoes, rocket salad and lemon myrtle mayonnaise.

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.

CHOICE OF DESSERT

White chocolate Cheese Cake with strawberry Moscato Coulis gf v
Served with double thick cream.

Passionfruit Panna Cotta in a Jar gf v
Served with double thick cream topped with passionfruit pulp.

TEA AND COFFEE

= vegetarian
gf = gluten free
gfo = gluten free option

 

Menu items might change subject to seasonal availability.

 

Special Dietary Requirements

The Three Course Menu is all gluten free. In addition, Puffing Billy Railway can cater vegetarians and diabetics for the Three Course Menu.

Kindly advise us of any dietary requirements at least 72 hours prior to travel. Please call our Customer Service Team on (03) 9757 0700, otherwise we cannot guarantee your request.