The Scenic Plus kitchen carriage has been built by KiwiRail at their Hutt and Kaiwharawhara Workshops, as part of a $24 million investment through the Government’s Provincial Growth Fund.
Rail-based tour operator, Great Journeys New Zealand launched Scenic Plus, a new offering. The elevated Scenic Plus service on the TranzAlpine takes rail tourism to a new level with stunning panoramic views and luxurious amenities making it the ultimate way to experience the natural beauty of New Zealand’s South Island.
From spacious seating and gourmet food to an open-air carriage and exclusive commentary from onboard hosts, every detail has been designed to make the journey truly unforgettable.
“This summer we have introduced new short break-packages and guided tours traveling on our three scenic train journeys, and now we are further elevating our tourism offering with Scenic Plus, starting initially on the TranzAlpine route. It’s another way for travelers to enjoy the iconic TranzAlpine journey through the foothills of the Southern Alps and into the rugged West Coast. It offers a relaxed, inclusive experience that involves delicious regionally inspired meals, prepared in our brand-new kitchen car, matched with local wines and beers. There is a dedicated passenger carriage and viewing carriage; and the entire journey will be hosted by one of our staff, bringing the experience to life with local stories and insights,” said Tracey Goodall, general manager of Great Journeys New Zealand.
“People will still be able to book standard TranzAlpine tickets, however Scenic Plus offers international and domestic travelers a more boutique and personalized experience. There is a major growing international market for rail tourism with a demand for high-quality products. With New Zealand borders now fully reopened, we are excited to relaunch the premium Scenic Plus offering and deliver a personalized regionally inspired cuisine experience to our travelers.”
The Scenic Plus kitchen carriage has been built by KiwiRail at their Hutt and Kaiwharawhara Workshops, as part of a $24 million investment through the Government’s Provincial Growth Fund. The fund has also allowed the platform at Greymouth Station to be lengthened, and KiwiRail to build new, premium Scenic Plus passenger carriages. The new seating carriages are expected to be introduced on the TranzAlpine next summer.
From Canterbury lamb to Kaikoura crayfish, the flavors of New Zealand’s local regions are showcased through a delectable menu of hot and cold cuisine. Sample items from the Scenic Plus menu include:
- Grilled haloumi, marinated olives, pickled vegetables, marinated feta, roasted capsicums, pesto and warm baguette
- Slow roast Canterbury lamb shoulder, buttered Jersey benne’s, Sauvignon Blanc Jus, summer vegetables and salsa verde
- Agria potato gnocchi, sautéd wild mushrooms, baby spinach, gremolata, and parmesan
- Talbot Forest gouda, Kapiti brie and Kikorangi blue, wheat crackers, lavosh, Geraldine pear and fig chutney
With this package, travelers can enjoy a range of exclusive benefits, including access to private viewing platforms, complimentary refreshments, and the company of an expert guide who will share fascinating insights into the history and culture of the regions you pass through.
Scenic Plus includes:
- A personalized and dedicated host service
- Regionally inspired cuisine paired with local wine and beer, to bring authentic flavors of the journey
- Private outdoor viewing carriage exclusively for Scenic Plus guests
- Dedicated Scenic Plus seating carriage and large panoramic windows
- Premium boarding and luggage check in
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales. She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
