Steam & Cuisine - Luncheon Train Menu
Entrée
Dipping plate with Beetroot, Hommus, Carrot & Cumin accompanied by flat bread
Vegetable Soup served with toasted Turkish bread, brushed with garlic oil (Winter selection)
Choice of Main
Polle Verde - Free range chicken breast stuffed with sun dried tomato, pine nuts, fetta and spinach, topped with a creamy based sage sauce*
Succulent baked blue-eye fish accompanied by a garlic cream sauce*
Roasted vegetable stack served with tomato passata sauce topped with rocket leaves and tasty cheese
Selection of cold meat platter served with potato salad, caesar salad and a garden salad
*Accompanied by seasonal vegetables
Choice of Dessert
Tiramisu finished with fresh cream and a mint leaf garnish
Lemon Curd Shortcake served with lemon coulis and a dollop of fresh cream
