To mark our 50th Anniversary of line closure, we are operating two Luncheon trains this December.

These trains are ideally timed for day visitors to the area or for you and your party to take the opportunity to promenade along Swanage’s Victorian seafront and pier after your meal.

Our anniversary luncheon departs Swanage station at 1230 returning at 1530.


Table for up to four people £168.00

Table for up to two people £84.00


30th Dec 2021 Book Tickets
31st Dec 2021 Book Tickets



Tomato and Basil Soup Veg Mark
(Gluten Free & Lactose Free versions are available)
Brussels Pâté
(Gluten Free version is available)

Main Courses

Roast Beef with Yorkshire Pudding
(Gluten Free & Lactose Free versions are available)
Roast Chicken with Stuffing
(Gluten Free & Lactose Free versions are available)
Roast Field Mushroom topped with Ratatouille Veg Mark
(Gluten & Lactose Free versions are available)
All served with seasonal vegetables and roast potatoes


Belgian Apple Pie Veg Mark
Strawberry Gateaux Veg Mark
Fruit Salad Veg Mark
(Gluten Free & Lactose Free versions are available)
Coffee & Mints

Veg Mark = Vegetarian suitable.

Dress Code

We want dining on the Wessex Belle to be a memorable occasion for you.

As such, we kindly request that guests dress smartly so the experience feels  special for everybody. We run a variety of dining trains, some with slightly different requirements, so we will try to break down the dress code for you as clearly as possible.

For the Saturday Wessex Belle: The Wessex Belle offers the chance to dress up and we invite guests to dress in a manner appropriate to a smart/formal occasion.

For men, shirts and jackets are required and ties preferred. For women, we encourage formal evening attire.

For Friday Night Bistro, Dorsetman Luncheon and Cream Teas smart casual attire is required.

For ALL Dining Experiences: Dark jeans are permitted but not any other colour or style. They must not be ripped or frayed. Trainers and leisurewear are not permitted on dining trains at all.

Allergens: Although every effort is made to avoid cross contamination, the food on these menus is prepared in an atmosphere that uses Nuts, Gluten, Dairy, Mustard, Soys, Celery, Sesame, Sulphur Dioxide, Fish and Shellfish.