For those seeking a dining experience that captivates both the senses and the soul, The Q Train offers just that.
Its fine dining degustation on rails is a true adventure, both literally and figuratively. In an exclusive collaboration with the Melbourne Food & Wine Festival and local Bellarine gem, Merne at Lighthouse, this one-of-a-kind experience blends the nostalgia of a historic railway ride with the artistry of exceptional cuisine.
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As the train winds through the Bellarine Peninsula, you’re not just eating all the delicious things but experiencing a multisensory adventure celebrating the region’s stunning landscapes and vibrant produce. This five-course degustation felt like a heartfelt love letter to the Bellarine Peninsula, Australia’s rising wine and culinary hotspot.
Pre-Boarding: A taste of what’s to come
Before we even boarded, the experience began with a vibrant welcome: sun-ripened Lonsdale tomatoes, bursting with the sweetness of summer, paired with a glass of crisp, locally sourced sparkling wine (I had the McGlashan Pinot Noir Sparkling, highly recommend). It was a refreshing invitation to pause and savour the present. As we settled in, Marie-Claire Trotter, the charismatic CEO of The Q Train, greeted us with infectious energy, offering insights into the Bellarine region.
All aboard: Dining in Motion
We were seated in the intimate ‘First Class’ carriage. It felt like stepping into a private foodie bubble, where laughter, conversation, and anticipation buzzed through the air. The food distinguishes this journey; each meticulously crafted dish, paired with wines from Bellarine’s finest producers, elevates the experience with every bite and sip. The region’s cool-climate wines, particularly the Pinot Noir and Shiraz, perfectly match the landscape. Oakdene’s wines, in particular, stand out—a solid 10/10.
First Course: Stracciatella with pickled pumpkin, shimeji mushrooms, celery seed, macadamia, and anise myrtle.
From the very first bite, I was captivated. The creamy stracciatella danced with the tang of pickled pumpkin, while earthy shimeji mushrooms added a satisfying crunch. The delicate balance of these ingredients created a playful yet sophisticated opening act…setting the stage for the courses to come. 9/10
Second Course: Kingfish ceviche with sunrise lime, coconut yoghurt, radish, and chervil
A burst of tropical freshness arrived in the form of this vibrant kingfish ceviche, perfectly balanced by the zing of sunrise lime and the velvety creaminess of coconut yoghurt. The dish was a refreshing invitation to dive deeper into the region’s culinary riches. 9/10
As we journeyed on, a brief stop at Suma Park Station offered a moment to step outside and breathe in the Bellarine’s expansive air. A peaceful pause before we returned to the train and dove back into the culinary adventure.
Third Course: Kangaroo with pickled walnut, pecorino, buckwheat, and parsley
This dish was a daring leap into the unknown something a little outside of my normal comfort zone. The bold, rustic flavours paired with the tartness of pickled walnut and the crunch of buckwheat created a unique texture and memorable combination. It was an authentic celebration of the land’s untamed spirit. 9/10
Queenscliff Stopover
We arrived in the charming seaside village of Queenscliff. The air was filled with the soulful sounds of live blues music from “The Blues Train” (another immersive train experience on the Bellarine), and tastings from FarmDog Brewing and Bellarine Distillery enhanced the atmosphere. After soaking in the vibrant atmosphere, we boarded the train for the final leg of our journey.
Fourth Course: Grilled ‘Bellarine Fungi’ Lion’s Mane mushroom with rosella, roasted cauliflower purée, chard, and pangrattato
The Lion’s Mane mushrooms were a crowd favourite; they were large and steak-like. This dish perfectly captured the region’s earthy beauty, paired with the silky roasted cauliflower purée and vibrant rosella. 9.5/10
Dessert: Pumpkin panna cotta
At first, I wasn’t sure about pumpkin in a dessert, but one bite was all it took to silence any doubts. The creamy panna cotta, paired with rich burnt maple cream, a hint of spicy ginger, and the crunch of Otway walnuts, delivered a revelation: unexpected yet utterly harmonious. It was the perfect way to cap off a memorable food journey. 10/10
The final round: teas, coffees, or hot chocolates. Naturally, I kept the indulgence train rolling and went for a hot chocolate. Because why not?
The Q Train is a must try experience for those searching for a culinary adventure that transcends the ordinary. I would 100% go again.
