On purchasing you will receive a Gift voucher valid for 12 months and an information sheet with details of how to book your date (subject to availability). You cannot arrive with your voucher unless you have booked a date with the supplier
If you require a specific date please use our online booking system, enter the month and the number of persons then check availability. If the date you require says book then you can continue and book online. Please select delivery option "By E-Mail" at checkout and you will receive an email voucher. Please be sure to take your email voucher with you on the day. If it says enquire please fill in the reservation request and we will check availability and get back to you.
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 Brown Toast and Watercress
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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
********
English Elderflower Sorbet
********
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
********
Liqueur from our Bar
Organic Blend Filter Coffee & Devonshire Fudge
Wines from our Elite Wine List and Mineral Water served with dinner
* Contains Alcohol
V denotes Vegetarian dish