Tocumwal Dining Train
Description
Join us for our Dining train to Tocumwal.
Dinner will be in the 1937 'Spirit of Progress' Dining Car with a three course, fully catered meal.
This is a great opportunity to experience nostalgic rail travel with your family, friends or work colleagues.
We depart Seymour around 3.20pm, arriving in Tocumwal at 6.15pm, picking up at Nagambie, Shepparton and Numurkah along the way. Please see the timetable below for more detail
The two dinner sittings seat 48 persons/sitting - 12 tables of four. The meals will be served after Numurkah. Passengers can choose their preferred sitting. People boarding at Numurkah will only have the option of the First sitting.
Note; the seated dining option is not suitable for children under 12.
You will have time to explore the train and enjoy sitting in the restored 1906 Yarra Parlor Car with end platform.
A kiosk is on board with a range of wines (from WineXSam), beers and premixed drinks as well as soft drinks, tea and coffee. Please note: our liquor licence does not allow for BYO alcohol.
There will be time to stretch your legs in Tocumwal - the Tocumwal Heritage Rail Museum (located at the Station) is usually open during our visit.
Please note - we have a travel only option where you can bring along your own meal, have a meal in Tocumwal or prepurchase a Dinner box on the train - tickets are available here: https://events.humanitix.com/tocumwal-excursion-train-hmbsmz2q
Fares: including seated dining $175 pp, $650 (table of 4) or $520 (private table 1-3 persons)
Timetable
Railway Station | Depart | Arrive |
|---|---|---|
Seymour - Platform 3 (Station Street) | 3.20pm | |
Nagambie | 3.43pm | |
Shepparton | 4.45pm | |
Numurkah | 5.26pm | |
Tocumwal | 8.15pm | 6.15pm |
Numurkah | 8.53pm | |
Shepparton | 9.33pm | |
Nagambie | 10.30pm | |
Seymour - Platform 3 (Station Street) | 10.55pm |
Menu
Meals are served alternate drop
Entree:
Rockmelon bruschetta with bocconcini and prosciutto
Beetroot tarte tatin with Meredith goat's cheese
Main
Greek lamb leg on Greek salad, warmed pita and yoghurt dressing
French crispy baked chicken with scallop potato and broccolini
Zucchini, spinach and red pepper roulade with side of Greek salad (Veg)
Dessert
Chocolate panna cotta with fresh berries
Peach cobbler with vanilla bean ice-cream
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