Three Course Sit-Down Meal

STARTERS

Plum, Tomato & Thyme Tarte Tatin Balsamic caramel • baby leaves • basil oil

Apricot Chicken Ballotine Plum chutney

Ham Hock Terrine House piccalilli • sourdough

Prawn & Crayfish Cocktail (GF, DF) Marie Rose

Beetroot & Dill Salmon Gravlax (GF, DF) Pickled vegetables

Feta & Caramelised Red Onion Tart (V) Asparagus

Compressed Watermelon & Heirloom Tomatoes Blue cheese • pine nuts • rocket

Roast Rainbow Beetroot & Chargrilled Asparagus Lemon & sorrel

MAINS

Corn‑Fed Chicken Breast (GF) Sundried tomato & basil • spinach • fondant potatoes

Rump of Lamb (GF) Rosemary & garlic • minted pea & potato purée • redcurrant jus Supplement: £2.50 + VAT pp

Pan‑Fried Sea Bass (GF) Salsify • fava beans • lobster bisque

Stuffed Aubergine (GF, DF, Vegan) Provençal vegetables • red pepper coulis

Grilled Halloumi & Portobello Mushrooms (GF, V) Thyme & shallot vinaigrette

Ricotta & Basil Chicken Crispy pancetta • savoy cabbage • gratinated potatoes • rich jus

Baked Chalk Stream Trout Tenderstem broccoli • roasted squash • caper‑dill burnt butter

Pan‑Seared Stone Bass Fingerling potatoes • celeriac remoulade • golden raisin dressing

DESSERTS

Duo of Chocolate Mousses (GF) Bailey’s crème anglaise

Strawberries & Cream Pâté Tart Pistachio

Aussie Pavlova Lemon curd • rhubarb • ginger syrup

Vegan Brownie Candied nuts • vanilla cream sauce

Seasonal Deconstructed Cheesecake

Caramel Panna Cotta

Coffee, Tea & Truffles

PRICING

£66.50 + VAT pp Three‑course menu • crockery • cutlery • oven hire • chef (4 hours)

£80.00 + VAT pp Three canapés on arrival + three‑course menu

Staff Charge: £90.00 + VAT per 15 guests Includes 2 hour setup for a 4 hour cruise

NOTES

Select one starter, one main, one dessert. Vegetarian options available with notice. Additional menu choices may incur extra cost. Bespoke menus available. Nut traces may be present in all dishes.

We do NOT operate a nut free kitchen. There may be traces of nut found in all our products.