Dine with us
Pullman Fine Dining
Restaurant - Evening Dining
Pullman Dining Car 1906 Princess Ena
Fully renovated and looking resplendent ready for fine dining.
After 3 years of hard work we are so proud to show how beautiful Princess Ena is looking today.
She is a very rare Pullman carriage - that last of three that were shipped over from America in 1906.
We only have one sitting - so you will not be rushed while you dine. Sitting in our "extremely comfortable" Pullman Chairs - you can eat the way only the privilege did in days gone by.
All items on our menu are made on-site using fresh local ingredients (wherever possible) by our chef. Who has a wealth of experience and a talent for combining flavours.
If you wish to book a table you can now do so online.
The seating layout in the carriage is first class tables of two, we do have one table of four. Additional tables of fours can be accommodated across the isle.
Larger groups can be also be accommodated in The Waiting Room please call to discuss options.
Our feedback so far:
"That is the best meal that I can ever remember having!"
"Beef Wellington - 10+ out of 10!"
"Yummy!" - "Every dish was perfect" - "Best restaurant in the area - for miles!"
"Food was amazing. Every dish cooked to perfection and served with flourish"
"The meal was excellent and the right portion sizes. Very impressed. "
"When word gets out that the food is this good - it will be impossible to book a table!"
The Old Railway Station
Original, Regional, Seasonal
Princess Ena November Menu
To Start
Home Baked Bread
Olives
First Course
Handcross ham hock terrine paired with apple cider chutney & home baked bread
(gf option available)
Mackerel mousse with beetroot salsa & home baked bread croutes
(gf option available)
Twice baked blue cheese soufflé with beetroot velouté & toasted pumpkin seeds
Flame sauteed Scallops with cauliflower puree, black pudding, truffle oil & bacon jam
(gf)
Baked pear with feta, cranberries, honey, walnuts & thyme (gf)
(vegan alternative available)
Main Course
Handcross Organic 28 day dry cured fillet Wellington with dauphinoise potato,
seasonal vegetables and red wine jus
Vegan beetroot wellington served with boulangère potatoes,
seasonal vegetables and vegan bratensauce (ve)
Cornfed French cut chicken breast with cauliflower and honey truffle puree,
brussel sprout, pancetta and silver skin onion cream sauce, jus and walnuts (gf)
Pan fired Cauliflower steak, butterbean sauce, pickle and a smoked cheese crisp (vg)
Olive Blackened Trout, fondant potatoes and seasonal veg with a white wine cream
sauce with capers and caviar
Dessert
Sticky toffee pudding, caramel sauce, ice cream & honeycomb
Poached pear with ginger biscuit crumb whipped cheesecake
Tia Maria Baba with Baileys Chantilly cream and a winter berry coulis
Local cheeses with home baked croutes
To finish
Tea, coffee & petit fours
£65 per person
Opening month special offer - all five courses £49.50
( £5 supplement for beef wellington - £5 supplement for cheeseboard)