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
09-10-2023 t/m 31-12-2023
Welcome
At our Abri we have various welcome snacks in the theme of savory "sweets" and a bread made from tomato & spiced bisquet.
Starter
The first course is the 'Starter' which translates into a salad of rettich, topped with a tart of braised salmon with pickled vegetables. The cucumber-chili mayonnaise in fish form completes the dish.
Entree
We serve bell pepper soup at the table. On your plate you will find a chorizo ??brioche, filled with potato-cheese mash, garnished with a beetroot rose. You can add a garlic-thyme crumble to the dish yourself by "flavor hammering".
Main course
As a main course we serve sous-vide cooked silk loin in combination with game stew. Served with a vegetable gratin, smoked potato and marinated chicory.
Dessert
On a blueberry meringue stand, we serve a hemisphere of kalamansi (citrus fruit) with an orange mousse and chocolate galette.
To finish the diner, we serve our coffee moment. This consists out of a liquid apple pie in combination with coffee, which you can provide with an extra taste using "flavor shakes". We also serve a Van Kleef liqueur.
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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