Tramrestaurant Hoftrammm runs at scheduled times, in-between the regular HTM timetable. During this ride, an excellent culinary 4-course dinner, arranged by Pierre Wind, is prepared and served in the tram!
This fixed package deal includes:
- A culinary stay in Hoftrammm and a tour of approximately 2 1/2 hours
- A festive aperitif, appetizer and Hoftrammm bread
- An excellent 4-course dinner, by Pierre Wind, cooked & served by the Hoftrammm crew
- A matching (and unlimited) assortment of drinks
The following beverages choices are possible:
- Wine arrangement
- Beer arrangement (The Hague specials)
- Non-alcoholic arrangement (Happy Drinks)
This complete dinner arrangement costs €99,50 per person.
On February 1st, our price will be €105,- per person.
While booking on the website, you can specify your wishes concerning certain diets or common allergens. In our cooking studio, we work with the fourteen known allergens, including: gluten containing grains, eggs, crustaceans, molluscs, fish, peanuts, nuts and soy.
For our guests who wish to refrain from meat and/or fish on the menu, or guests who are vegetarian or vegan, we would like to offer a suitable alternative. Please email us for more information at info@hoftrammm.nl.
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Your Ticket to Taste
01-07-2024 t/m 30-09-2024
Welcome
Our Welcome dish is "the HapjesAbri" based on a land called (W)india. The Indonesian and Indian ingredients, in a Pierre Winds version. A pani puri with a cold soup made from chili and mango, a rice muffin with serehcreme and we also serve an ode to spekkoek (a sweet cake), but we baked this with rendang and eggs. Our bread is with Tandoori herbs.
Starter
The first course is a savoury pie of paté, cremeux of celeriac and a sauce made with aceto balsamico. This is served with a rose of smoked chicken with piccalilly.
Entree
The entree is a pea soup served with a rouleau of whitefish. With the "flavour rod" on your table you can add extra spices to your dish.
Maincourse
The maincourse is a combination of "stewidos" (stew in a form of tournedos) and duck breast filet. We also serve a fried pancake with pearl couscous salad. We finish the maincourse with a gravy of Jerusalem artichoke.
Dessert
The dessert is a cake of banana, with a thin layer of beurre noisette, chamomile mouse and marinated pear. The sauces are made of passionfruit and sweet potato/orange.
To end the evening we have a little coffee moment. It consists of a small cup of coffee and Haagse Bluf, served at your table with a Cannoli. We also serve a small glass with Van Kleef liqour.
As Executive Chef, Pierre Wind is responsible for the food and gastronomy. The entire menu was composed by him. Although he may not be present on a daily basis, he will regularly join the Hoftrammm during the dinner rides.
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