Three Course Menu

Brown Breakfast Club Dinner Menu (2)

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 served with Swiss cheese, semi-dried tomatoes, prosciutto, roasted chats, broccoli and creamy mustard 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 roasted chats, and salad on the side.

Salmon, roasted chat potatoes, rocket, parmesan, red onion, diced tomato, mayonnaise, lemon myrtle

 

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 chocolate on gluten free biscuit soil.

TEA AND COFFEE

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Includes Mother's Day Luncheon - Sunday 12th May, 2019

CHOICE OF ENTREE

 

Baked Ricotta and Kale Mock Meat Balls V
Cooked in Napoli sauce & topped with ricotta and cheddar cheese.  Served with a side of sliced bread.

Vegetable Soup V
Filled with carrots, celery, zucchini, beans, parsnip, potato, sweet potato, red lentils and red kidney beans. Served with bread on the side.

Moroccan Chicken Skewers can be dairy free
Seasoned in moroccan spices on a bed of quinoa, pumpkin, onion, dried fig and fresh tomato. Topped with yogurt.

 

 

CHOICE OF MAIN

 

Wood Roasted Chicken Breast  gf
Wood Roasted Chicken Breast served with Swiss cheese, semi-dried tomatoes, prosciutto, roasted chats, broccoli and creamy mustard sauce.

Minted Lamb Pot Pie
Filled with Lamb, onion, potato in a red wine sauce. Served with red onion, cucumber, carrot and tomato salad on the side.

Eggplant Parmigiana gf V
Cooked in Napoli sauce and filled with spinach, roast pumpkin and semi-dried tomatoes. Topped with mozzarella cheese and a side of mixed salad.

Grilled Tasmanian Salmon gf

Salmon served on a bed of lemon risotto, rocket, parmesan, red onion, diced tomato, mayonnaise, lemon myrtle, and salad on the side.

 

CHOICE OF DESSERT

 

Baked Lemon Cheese Cake gf V
Served with cream and raspberry jam.

Apple and Rhubarb Crumble gf V
Diced apple and rhubarb with sugar, cinnamon and cloves, served with a side of cream.

 

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.