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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/vegan main course  option if needed. This is due to the limited space in our onboard galley.


Formal Dinner


Starters


Pâté

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


Soup (V) (VG)

Chefs homemade soup of the day (or choose your own).


Prawn and Crayfish Cocktail

King prawns & crayfish tails combined in our own Marie rose sauce on a bed of fresh leaves.


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 fresh Beets dressed with pine nuts and a honey balsamic.


Main Course


Chicken Suprême

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


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

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


Shank end of Lamb

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


Fillet of Salmon

Pan fried fillet of salmon served with oven roasted potatoes, seasonal greens & 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.

Accompanied with a selection of condiments.


Desserts


Chocolate brownie

Warm chocolate brownie served with Crème Anglaise.


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


Mango and Passionfruit Panna Cotta (GF)

Mango and passionfruit Panna Cotta with pineapple salsa.


Lemon Meringue Roulade

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


Minimum of 14 passengers

Maximum of 28 passengers


£46.00 per person


Or

Afternoon Tea


A selection of freshly made sandwiches 

A cup of chefs homemade soup

Homemade scones served with jam and clotted cream

A selection of homemade cake and pastries 

All served on a traditional tiered stand with tea or filter coffee


Minimum of 14 passengers

Maximum of 30 passengers


£38.00 per person