Restrictions: Minimum Age 15
Dress Code: Bateaux London operates a strict dress code policy. The overall dress code for dinner is smart to formal, gentlemen are encouraged to wear a jacket and tie. Jeans, denims, trainers or shorts are not allowed. Please be advised that Bateaux London reserve the right to refuse boarding if the dress code is not followed and refunds will not be offered under such circumstances
Primarily the dinner cruise will be held on the all Glass Symphony. In the event of this being fully booked or unavailble it will now be held on the more traditional Naticia with is luxurious royal blue, dark wood and copper interior Once on board, the carefully considered layout of the Naticia ensures that everyone has a window seat, and with a central dance area all our guests can enjoy the live entertainment and after dinner dancing. A special feature of the Naticia is her sliding roof, which, when the weather permits is opened enabling guests to literally dance beneath the stars.
Classic & Premier Menu.
Go to Elite Menu.
Welcome Drink
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Chilled Bloody Mary Soup (V)*
Thinly Sliced Barbary Duck
with Quince Jelly and a Rocket Salad
Scottish Oak Smoked Salmon
with a Cucumber & Caper Salad and Lemon Oil Dressing
Asparagus and Wensleydale Puff Pastry Tart (V)
served with Herb Leaf and Hollandaise Sauce
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English Elderflower Sorbet
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Crispy Suffolk Pork Belly
slow roasted with Baby Onions and Caramelised Apple
Leg of Warwickshire Lamb with a Redcurrant Glaze
baked in light Pastry and served with a Rosemary Sauce
Poached Smoked Haddock
with Baby Spinach and a Whole Grain Mustard Sauce
Twice Baked Pumpkin & Sage Soufflé (V)
with a Salad of Watercress, Wild Parley and Sorrel
All main courses served with crisp New Potatoes and Steamed Vegetables
Summer Berry Eton Mess
Summer Berries, Meringue, Softly Whipped Cream, Cassis
served with Honeycomb
Poached Conference Pear
lightly cooked with Red Wine and Nutmeg
served with Chocolate sauce and Shortbread
Chilled Baked Chocolate Cream
served with fresh Strawberries
English Cheeses Platter
Cheddar, Stilton and English Brie,
served with Gooseberry Chutney, Celery, Apple, Walnut Bread
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Organic Blend Filter Coffee & Devonshire Fudge
* Contains Alcohol
V denotes Vegetarian dish
Elite Menu
Glass of Champagne
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Potted Morecombe Bay Shrimp served with Toasted Walnut Bread and Watercress
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White Onion and West Country Cider Broth (V)* with Grated Cheddar
Thinly Sliced Highland Venison with Parsnip Puree, Watercress and Bitter Chocolate Sauce
Cured Hebridian King Scallop with Pickled Cucumber and Deep Fried Rock Oyster
Leek, Tomato and Wensleydale Puff Pastry Tart (V) served with Herb Leaf and Hollandaise Sauce
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English Elderflower Sorbet
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Crispy Suffolk Pork Belly slow roasted with Baby Onions and Caramelised Apple
Roasted Gressingham Duck Breast with Hotpot Potato and Cassis Sauce*
Steamed Fillet of Scottish Salmon with Baby Spinach and Caper Butter Sauce
Baked Flat Mushroom and Three Cheese Cobbler served with a Parsley and Onion Salad (V)
All main courses served with Baby Potatoes and Steamed Winter Vegetables
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