As The Vietage makes its way through the diverse Vietnamese landscape, guests aboard the carriage can sit back and enjoy a three-course epicurean experience from an exclusively-curated menu.
Devised with panache and passion, each dish has been created with meticulous detail to ensure the ultimate taste sensations. Executive Chef Geert-Jan Vaartjes blends modern Vietnamese cuisine with French culinary techniques using local produce and home-made ingredients to produce exquisite flavour combinations for meat, seafood and plant lovers alike.
A Foie gras terrine & duck confit starter is perfectly-paired with a compote of onions from the island of Ly’Son and pepper from Phu Quoc to wake up the taste buds, while a Quy Nhon Seafood Salad is conjured from local catches and a Green Bean & Quinoa Salad comes with Hoi An’s famous chilli sauce.
Main courses continue the foodie journey with succulent braised wagyu beef complemented by hits of green tea and sesame to tingle the tongue, salmon with a roasted chilli beurre blanc and a barley risotto matched with king mushrooms and shaved asparagus.
Those with a sweet tooth can salivate over strawberries from Da Lat with home-made coconut yoghurt and Vietnamese basil, a classic take on a chocolate crème brulée using 70% Single Terroir Dong Nai chocolate from Vietnam and a melt-in-the-mouth passion fruit tart topped with a dragon fruit compote.
If hunger pangs persist, additional à la carte choices come in the form of a local and French cheese platter, plus caviar made with the eggs of sturgeon from the Da Lat region of the country.
A selection of free-flowing wines, beers, soft drinks, teas and coffees makes the perfect liquid accompaniments to the gourmet adventure, including a New Zealand Sauvignon Blanc, South African mixed-blend rosé and a Chilean Shiraz from the on board wine cellar to please the oenophiles, while beer aficionados can experience a selection of Vietnamese craft beers.
Those looking for a caffeine fix will be spoilt for choice with coffee choices brewed from beans hand-picked in the Central Highlands and teas originating from Sri Lanka. Eco-friendly and sustainable water hydration comes from the bottling plant at Anantara Hoi An and is served from Nordaq bottles, providing a superior quality of taste.
A collection of à la carte premium wines and champagnes is available to pre-order before boarding the carriage for a special occasion, or just to enjoy an elevated drinking experience.
A highly-talented and creative culinary professional, Chef Geert has Michelin star experience and is trained in French cuisine. “I wanted to develop something totally different for our guests aboard The Vietage and offer them an experience that they cannot have anywhere else,” said Chef Geert. “The combinations I have put together merge inspiration from Vietnam and France and, with a bit of my own creative license, I think the final dishes will really leave guests with a true taste encounter.”
For further information and seat reservations, please contact The Vietage team on +84 256 3868 168, or at vietage@thevietagetrain.com.
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