Delicious food on the move

Luncheon comprises of 4 courses, Early Dinner 3 courses and the Late Dinner a 5 course menu.

All services offer a set menu of Australian cuisine, menu descriptions are available from the following links below.

Please contact our Reservations consultants to discuss any special dietary requirements including allergies or vegetarian requests.

Menu details & PDF downloads

LUNCHEON MENU

APPETISER

Hummus dip
A smooth blend of chickpea and tahini with a hint of mint

Roasted Red Capsicum Dip
Fresh roasted capsicum blended with Australian cream cheese and tapenade

ENTRÉE

Duck Terrine
Tender confit duck terrine wrapped in prosciutto, accompanied by a wild berry relish and cornichons

Grilled Barramundi Fillet
on a bed of crisp salad with fresh coriander, accompanied by a mild chilli jackfruit-lime sambal

MAIN

Seared Breast of Chicken
Stew of Broad beans, peas, scallop potato, citrus sauce

Roast Fillet of Beef & Daube of Beef
Confit vegetable, scallop potato, onion marmalade and red wine jus

CHEESE TASTING PLATE

Chef’s Selection of Local Cheese
Matched with a quince paste, golden crisp water crackers, and a spiced fruit loaf

EARLY DINNER MENU

APPETISER

Hummus dip
A smooth blend of chickpea and tahini with a hint of mint

Roasted Red Capsicum Dip
Fresh roasted capsicum blended with Australian cream cheese and tapenade

MAIN

Seared Breast of Chicken
Stew of Broad beans, peas, scallop potato, citrus sauce

Roast Fillet of Beef & Daube of Beef
Confit vegetable, scallop potato, onion marmalade and red wine jus

DESSERT

A selection of desserts on a tasting plate

LATE DINNER MENU

APPETISER

Hummus dip
A smooth blend of chickpea and tahini with a hint of mint

Roasted Red Capsicum Dip
Fresh roasted capsicum blended with Australian cream cheese and tapenade

ENTRÉE

Duck Terrine
Tender confit duck terrine wrapped in prosciutto, accompanied by a wild berry relish and cornichons

Grilled Barramundi Fillet
on a bed of crisp salad with fresh coriander, accompanied by a mild chilli jackfruit-lime sambal

MAIN

Seared Breast of Chicken
Stew of Broad beans, peas, scallop potato, citrus sauce

Roast Fillet of Beef & Daube of Beef
Confit vegetable, scallop potato, onion marmalade and red wine jus

 

CHEESE TASTING PLATE

Chef’s Selection of Local Cheese
Matched with a quince paste, golden crisp water crackers, and a spiced fruit loaf

 

DESSERT

A selection of desserts on a tasting plate

VEGETARIAN MENU

THIS IS OUR FULL MENU
YOUR MENU WILL VARY DEPENDING ON THE SERVICE YOU TRAVEL
PLEASE CONTACT OUR FRIENDLY RESERVATION TEAM FOR FURTHER INFORMATION

 

APPETISER

Hummus dip
A smooth blend of chickpea and tahini with a hint of mint

Roasted Red Capsicum Dip
Fresh roasted capsicum blended with Australian cream cheese and tapenade

ENTREE

Du Puy Lentil and Vegetable Ragout
Served with roast pumpkin, grilled asparagus and topped with persian fetta

MAIN

Marinated Vegetable Stack
A stack of marinated grilled vegetables served with vanilla bean beetroot relish and grilled haloumi Cheese

CHEESE TASTING PLATE

Chef’s Selection of Local Cheese
Matched with a quince paste, golden crisp water crackers, and a spiced fruit loaf

DESSERT 

A selection of desserts on a tasting plate

GLUTEN FREE MENU

THIS IS OUR FULL MENU
YOUR MENU WILL VARY DEPENDING ON THE SERVICE YOU TRAVEL
PLEASE CONTACT OUR FRIENDLY RESERVATION TEAM FOR FURTHER INFORMATION

 

APPETISER

Hummus dip
A smooth blend of chickpea and tahini with a hint of mint, served with a warm gluten free roll

Roasted Red Capsicum Dip
Fresh roasted capsicum blended with Australian cream cheese and tapenade, served with a warm gluten free roll

ENTRÉE

Duck Terrine
Tender confit duck terrine wrapped in prosciutto, accompanied by a wild berry relish and
cornichons

Grilled Barramundi Fillet
on a bed of crisp salad with fresh coriander, accompanied by a mild chilli jackfruit-lime sambal

MAIN

Seared Breast of Chicken
Stew of Broad beans, peas, scallop potato, citrus sauce

Roast Fillet of Beef & Daube of Beef
Confit vegetable, scallop potato, onion marmalade and red wine jus

 

CHEESE TASTING PLATE

Chef’s Selection of Local Cheese
Matched with a quince paste, gluten free crackers

 

DESSERT

Vanilla Bean Panna Cotta
With poached pear

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