As the golden light of Autumn settles across the Bellarine, we’re thrilled to unveil our Autumn 2026 degustation menu, launching on board on 12 March. This season, Head Chef Sean Street continues his long-standing mission: to showcase our region’s seasonal bounty in a way that feels both familiar and exciting; accessible, delicious, and unmistakably Bellarine.
From returning favourites to thoughtful new creations, this menu embodies everything we love about the season: warmth, richness, comfort, and a deep sense of regional pride.
This Autumn menu brings together some of our most cherished long-term suppliers; names that our returning guests often recognise (and celebrate) as much as we do.
- Lard Ass Butter, now iconic across the Bellarine
- Ket Baker’s must‑try sourdough
- Our dear friends at Meat Crew, who work with farmers across regional Victoria
These producers are woven into the heart of our dishes, helping us tell the story of our region one bite at a time.
And if you’re curious to learn more about the people behind these ingredients, don’t forget to explore our Makers & Growers page, or use the map on the back of your menu during your journey. You can plan your own flavour-filled adventure around Geelong and the Bellarine.
Our Autumn Butter Board pairs the simplicity of butter and bread with playful, seasonal flavour. Fresh native herbs, Lard Ass butter, and golden Ket Baker sourdough combine into a comforting introduction to your dining journey.
It’s been years since Portarlington mussels have appeared on our menu, and we’re delighted to bring them back, right from our own shoreline.
They feature in our Aljotta, a traditional Maltese-inspired seafood broth alongside Queensland banana prawns.
The pairing feels fitting for a restaurant made from ex‑Queensland Rail carriages now firmly rooted in the Bellarine: a story of two homes meeting in one dish.
One of the most joyful parts of creating a new menu is our annual Chef’s Table, introduced in 2024. Each season, a small group of trusted friends of The Q Train is invited to trial the new dishes in our small, moving kitchen.
For Sean and the culinary team, this is a chance to test ideas, refine flavours, and see how the dishes perform onboard. For our wine-loving Daniel, it’s an opportunity to trial wine, beer, and mocktail pairings and gather honest, detailed feedback.
This behind-the-scenes day has quickly become a highlight for our senior staff, full of surprising insights and creative tweaks that make the final menu even better.
As always, we ensure that no one misses out on the full Q Train experience.
Vegetarian guests will enjoy flavours crafted with just as much care and regional pride, including:
- Tomatillo & Corn Croquettes with house‑made Salsa Bianco
- Lonsdale Tomato Farm Soup, a Maltese-inspired bowl built on rich local tomatoes
- Our vegetarian risotto, featuring roasted artichoke and pimento folded into creamy, saffron‑kissed rice
Every dish is designed to complement the spirit of the degustation while remaining entirely its own delight.
We can’t wait to welcome you onboard and share this new menu with you.
Autumn is calling… and your seat awaits.