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.
Your Ticket to Taste
01-07-2024 t/m 30-09-2024
Welcome
As a Welcome there is the HapjesAbri based on a land called (W)india. The indonisian ingridiënts with Pierre Winds version. First a pani puri with a cold soup made from chili mango, a ricemuffin with serehcreme. We also have an ode to spekkoek, made with rendang egg. To finsh this we have a Tandoribread with mango salt and spicyoil.
Starter
The first course is pastrie made out of paté, cremeux of celeriac, sauce made with aceto balsamico. Hereby we serve a rose of smoked chicken with piccalily.
Entree
The entree is a peasoup served with a rouleau of whitefish. By means of the flavor rod on your table you can bring your dish to your desired flavour.
Main course
The maincourse is a combination of stewidos (stew in a form of tournados), duckbreastfilet. Aswell we serve a fried pancake with pearl couscoussalad. To finsh the maincourse a gravy of Jerusalem artichoke.
Dessert
The dessert is a cake of plantain with a thin layer of buerre noisette, chamomile mouse and marinated pear. The sauces made of passionfruit and sweet potato/orange make the dessert complete.
To end the evening we have a little coffee moment. it consists of a small cup of coffee and Haagse Bluf, served on table with a filled cannoli. To finish it a little glass with Van Kleef