Three Course Menu

WINTER MENU

Available 1 April 2018 – 31 October 2018

 

CHOICE OF ENTREE


Hearty Winter Vegetable Soupv vg
Vegetable soup served with crusty bread*.
*Gluten-Free Bread will need to be requested when making a booking.

Eastern Spiced Lamb Skewersgf
Lamb back strap, Eastern spice paprika, with hummus and minted fetta pesto.

Baked Chicken Meatballs
In tomato sauce, fresh coriander yogurt and mopping bread*.
*Gluten-Free Bread will need to be requested when making a booking.

 

CHOICE OF MAIN

Wood Roasted Chicken Breast  gf
Wood Roasted Chicken Breast wrapped in pancetta, served with roasted chats, broccoli and creamy mushroom sauce.

Braised Beef Shin gf
Braised Beef Shin with winter vegetables and parsnip bash with steamed broccoli.

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.

Baked Tasmanian Salmon gf
With lemon saffron risotto, rocket and parmesan, salad and lemon aioli.

 

CHOICE OF DESSERT

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

Sticky Date Puddinggf v
Pudding served with butterscotch sauce and double thick cream.

TEA AND COFFEE

 

SUMMER MENU

Available 1 November 2018 – 31 March 2019

 

CHOICE OF ENTREE

Kangaroo Salad gf df
House smoked kangaroo loin with mesculin salad leaves and onion.

Spinach and Ricotta Cannelloni Crepe gf
Filled with spinach, ricotta, napoli and cream sauce with mozzarella cheese.

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

Wood Roasted Chicken Breast  gf
Wood Roasted Chicken Breast wrapped in pancetta, served with roasted chats, broccoli and creamy mushroom sauce.

Farmers Market Salad gf V
Roasted eggplant, zucchini and red onion with fresh cos lettuce, chick pea fritters and yoghurt.

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.

Baked Tasmanian Salmon gf
With lemon saffron risotto, rocket and parmesan, salad and lemon aioli.

 

CHOICE OF DESSERT

Lemon Pudding gf v
Homemade tangy Lemon Pudding served with double thick cream.

Salted Caramel Tart with Chocolate Soil gf v
Tart served with white chocolate on gluten free biscuit soil.

Fruit Platter gf vg
Fresh pineapple, honey dew melon, cantaloupe, strawberries and orange all served on a platter.

TEA AND COFFEE

gf = gluten free | v = vegetarian | vg = vegan | df = dairy free

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. If booking online, please let us know in the "Notes" box.

 

We encourage you to select your menu choices at the 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.

 

Fare Inclusions and Booking Deadline

If booking for the next day, please note bookings are only available until 4 pm 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 is available for purchase. A child fare is aged from 5-16 years inclusive.