2011 Good Food Guide

Food on the right track

A hot ticket for travel weary travellers and locals looking for an impromptu supper, this re vamped railway hotel does its level best to satisfy all-comers with its easy going brasserie food. Among the current favourites are asparagus with a ‘crispy duck egg’ and char grilled piri-piri chicken with Caesar’s salad. The kitchen raises it’s game for scallops with cauliflower puree, roast pigeon with confit rabbit, celeriac and lentils and desserts such as carrot cake with iced banana parfait.

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