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Wedding Breakfast Menu

All our food is locally sourced wherever possible and freshly prepared by our chef in our onboard kitchen.

Our wedding package is based on one option per course, plus a vegetarian option and any other special dietary requirements. This is due to the limited space in our onboard galley.



Chefs home-made pâté on a bed of fresh rocket served with Blackcurrant liquor, Melba toast and onion marmalade.

Soup (V) (VG)

Chefs homemade soup of the day (or choose your own) served with a hot crusty roll & butter.

Prawn and Crayfish Cocktail

King prawns & crayfish tails combined in our own Marie rose sauce on a bed of fresh leaves served with a crusty roll & butter.

Asparagus Bundles

Oven roasted asparagus spears wrapped in parma topped with a hollandaise sauce.

Bruschetta (V) (VG)

Italian toasted bread topped with chopped tomatoes, fresh basil, garlic and balsamic glaze.

Beetroot and Goats cheese salad (V) (N)

Baked Goats Cheese on a bed of lettuce and fresh Beetroot dressed with pine nuts and basil.

Main Course

Chicken Suprême

Pan fried chicken suprême on a bed of greens served with oven roasted potatoes & a cream, tarragon & white wine sauce.

Chickpea, Walnut and Mushroom Wellington (V) (VG) (N)

Chickpea, walnut and mushroom wellington served with roast potatoes, seasonal vegetables and a rosemary gravy.

Shank end of Lamb

Slow cooked shank end of lamb served with Maris piper potatoes, honey roasted root vegetables & a mint, rosemary & red wine jus.

Fillet of Salmon

Pan fried fillet of salmon on a bed of greens served with oven roasted potatoes & a cream, chive & vermouth sauce.

Roast beef

Sirloin of roast beef served with roast potatoes, homemade Yorkshire puddings, cauliflower and cheese, seasonal vegetables and pan gravy.


Chocolate Fudge Brownie

Homemade chocolate fudge brownie served with pouring cream and fresh berries.

Eton Mess

Fresh strawberries combined with Chantilly cream, meringue and homemade strawberry coulis.

Sticky toffee pudding

Chefs homemade sticky toffee pudding served with a Butterscotch sauce & Crème anglaise.

Raspberry Mousse (VG)

An aquafaba based Raspberry Mousse served with coconut shortbread.

Lemon meringue roulade (N)

Soft meringue filled with a bitter sweet lemon curd cream, garnished with raspberry compote.

Regrettably we cannot guarantee that any of our dishes are completely free from traces of nuts.

Please advise us if you have any food related allergies or dietary requirements.