Whole roasted turbot
Carved tableside, beurre blanc, samphire, jersey royals.
Pair with
Meursault, Domaine Roulot 2020
Today’s Service
A short pour from our galley & bar.
Seven special boards, curated by the chef and the bar each day. Tap any board to jump straight to it. Anything off-menu — special diets, children’s meals, late-night bites — just ask any crew member.
Main Meal Board
Lunch & dinner service · chef’s daily selection
Black Angus tenderloin
30-day dry aged, bone marrow, smoked Pommes Anna, watercress.
Pair with
Barolo, Giacomo Conterno 2017
Lobster tagliolini
Hand-cut tagliolini, Brittany lobster, bisque, chervil.
Pair with
Chablis Grand Cru, Les Clos
Langoustines à la plancha
Brown butter, capers, lemon confit, charred sourdough.
Pair with
Sancerre, Pascal Jolivet 2022
Dessert Board
Pastry kitchen · prepared to order
Tahitian vanilla mille-feuille
Caramelised puff pastry, vanilla diplomat cream.
Pair with
Château d’Yquem 2015
Valrhona Guanaja délice
70% dark chocolate, salted caramel, hazelnut praline.
Pair with
Late-bottled vintage port, Taylor’s
Amalfi lemon tart
Sablé Breton, lemon curd, torched Italian meringue.
Pair with
Moscato d’Asti, Saracco
Basque Cheesecake
Deeply delish cheesy goodness
Pair with
Buttery Chardonnay
Cocktail Board
Signatures from the bar · classics on request
Vesper
Tanqueray No. Ten, Grey Goose, Lillet Blanc, lemon twist.
Stirred
Riviera Spritz
Italicus bergamot liqueur, prosecco, soda, pink grapefruit.
Aperitif
Smoked Old Fashioned
Michter’s rye, demerara, applewood smoke under the dome.
Aged · Smoked
Negroni Bianco
Plymouth gin, Suze, Cocchi Americano, grapefruit zest.
Stirred · Bitter
Wine Board
A short pour from the cellar · ask for the full list
Sancerre, Pascal Jolivet 2022
Loire · Sauvignon Blanc · flinty, citrus, gunflint finish.
White
Whispering Angel 2023
Côtes de Provence · pale, dry, red berry and citrus.
Rosé
Châteauneuf-du-Pape, Pégaü 2018
Southern Rhône · Grenache-led · garrigue, dark cherry, leather.
Red
Meursault, Domaine Roulot 2020
Burgundy · Chardonnay · hazelnut, beeswax, long mineral finish.
White
Bubbles Board
Champagne & traditional method · chilled to 8°C
Krug Grande Cuvée 171ème Édition
Multi-vintage blend · brioche, citrus zest, deep complexity.
Champagne
Ruinart Blanc de Blancs
Chardonnay only · white peach, almond, fresh and elegant.
Champagne
Dom Pérignon Vintage 2013
Single year · stone fruit, toasted brioche, long mineral spine.
Vintage
Beers & Ciders Board
Served from the fridge · ice bucket on request
Peroni Nastro Azzurro
Italian premium lager · crisp, light bitterness.
Lager · 5.1%
Birra Moretti La Rossa
Italian double malt · caramel, toasted bread, warming finish.
Doppio Malto · 7.2%
Westons Vintage Cider
Herefordshire bittersweet apples · dry, oak-aged.
Cider · 8.2%
Off-menu requests are welcome. Allergies, dietary requirements and children’s meals — please let the interior team know and the chef will tailor the service to suit.