We checked out the new train-restaurant over the weekend
On Saturday night (September 23) we jumped aboard the Q Train's first official trip for a night of delicious food, conversations and adventure.
Kicking off at 6.30pm, the voyage started at Drysdale station and begun its journey to Queenscliff station - with a quick pit-stop at Swan Bay on the way through.
As for the food, things started off with the house made ricotta mixed with Wattle Grove lucerne honey, proscuitto, snow peas, asparagus and steamed quail egg. Having wandered through to the kitchen (exploration through the carriages is highly encouraged) and seeing this small dish prepared, I was intrigued as to how it would taste. Looking as, well, simple as it does. The flavours were there in abundance, but it still managed to cleanse the palate for the following five degustation courses headed our way.
Next up was the Sage Farm Salted Beef with pear, wasabi aioli, dehydrated tomatoes and Thai basil, and boy did it look pretty. For the light meat eaters this dish may be a bit of a stun, as the beef is very rare, however there are vegetarian courses available in its place. For those who can (and do) eat meat the flavours of this dish will stick with you long after the last course is served.
At this point you're probably wondering, how do they manage to cater to close to 100 people with quality cuisine in a small kitchen squished into less than the space of carriage? Well, not without limitations. There is no gas allowed on the train and no means to deep fry food - so it can be tricky. With the curveball also thrown in to only use local produce, head chef Greg Egan was in for a challenge. Nonetheless, he's come out with a well-rounded delicious meal that never is too heavy or overpowering from one to the other. It's no surprise however, as the team waited quite a while to find the right chef for the job, and they found one in Golden Plate award-winning chef (2013 and 2014 at Brougham Arms Hotel in Bendigo)!
Portarlington mussels with Vietnamese salad, glass noodles, ruby grapefruit, was a thoroughly refreshing menu item which was quickly followed on with the Barongarook Pork shoulder and crackle. If there's one thing that's always a guarantee, is pork crackle done well is an easy menu fave, and this one certainly was. There was plenty of crackle with a delicious side of apple, pumpkin and soy caramel to compliment the flavours.
Throughout the ride, there was the occasional bump (not unexpected for such an old rail line) but nothing was too hefty to knock anything off the table or be a disturbance while eating. The team have factored in every possibility, down to the right kind of glassware to avoid any accidents. The only challenge left really is for waiters and guests to develop their sea legs.
The last two dishes to complete the night came with the Sage Farm lamb two-ways (which was a rump and cutlet) served with the most interesting potato I've ever tried - the midnight pearl potato - along with a Bellarine shiraz glaze and the Wattle Grove Honey and Chocolate parfait. There really isn't a better way to end the night than with chocolate.
While I was thoroughly impressed with the menu, I was even more so impressed by the level in which the team have refurbished the train carriages. Complete with a bar and dance floor in the last carriage and a carriage of private VIP booths, The Q Train is more than just a place to get dinner, it really is a whole experience. You could easily be fooled for thinking you were back in the '50s - if it weren't for the innovation coming from the kitchen.
Each menu item can also be matched with a local wine/beer, so there really is some heart at the core of the very clever idea. The only bumps in this experience were the ones on the train itself.
The train rolled back into the station at approximately 10pm, and there wasn't any rolling from us in sight. The food was delicious and filling - but never over-filling.
Find out more information from the Q Train via the website.
