Lunch

Cheese board

A generous board of French cheeses, including an ash-rind goat cheese, Morbier, aged Mimolette, a creamy bloomy rind and a blue, served with red grapes, strawberries, kiwi, dragon fruit and pomegranate seeds. Finished with fig jam, honey, toasted almonds and walnuts, and edible marigolds.

Lunch

Mediterranean Olive & Feta Salad

Cherry tomatoes, green and Kalamata olives, cubes of feta and spring onion, tossed in olive oil and cracked black pepper and topped with fresh microgreens. Light, bright and made for a day on the water.

Dinner

Grilled Ribeye with Chimichurri

Chargrilled ribeye, sliced medium-rare and served on a carving board with a fresh herb chimichurri of parsley, garlic, shallot and olive oil. Finished with microgreens.

Dinner

Roasted Tomato & Olive Tapenade Tartlets

Flaky puff pastry tartlets filled with slow-roasted red and yellow cherry tomatoes, black olive tapenade and fresh thyme. Served warm as a bite-sized starter.