British Night Menu

See below for a selection of dishes available at dinner on British Night.

Prawn cocktail
Our own classic of plump prawns, shredded lettuce and pink Cognac laced cocktail sauce.

Crumbled Stilton, with pears, walnuts and endive
Dressed with honey mustard and orange segments.

Mushroom stuffed Plaice
Drizzled with light chervil sauce, steamed potatoes and seasonal vegetables.

Classic Sherry Trifle
Seasonal berries marinated in sherry, moist cake, creamy custard and whipped cream.

Menu 2

See below for a selection of dishes which could be available at dinner.

Herb Marinated Salmon
Citrus zest, dill, cognac and mild spices, served with asparagus tips and a piquant honey
mustard dressing.

Green Pea Soup
Smooth and silky and served with crunchy croutons.

Slow Roast Duckling Confit
Slow cooked legs, honey roast parsnips and potato rosti, Madagascan peppercorn sauce.

Kiwi Tart
Juicy slices on a sweet cream base, vanilla sauce and blackberry ragout.

Please ask your waiter for today's low fat/calorie dessert

Wine List

The vine is first thought to have been cultivated between 6000–4000 BC by late Palaeolithic or Early Neolithic peoples in western Asia. We learn from the Psalmist that “wine maketh glad the heart of man”.

Indeed, the fruit of the vine has carried great symbolism through the centuries.

Today the cultivated grape – Vitis vinifera – is appreciated worldwide. The rediscovery of cork and the beneficial effect of maturing wine in bottle have allowed its potential to be realised.

This list reflects the global diversity of wine. Here is an opportunity to enjoy wine from many different backgrounds in terms of climate, geology and grape variety with the methods of production and ageing still considered an alchemy between art and science.

I hope these wines will enhance your enjoyment of the cruise and that, along with Shakespeare, you find “a marvellous searching wine”.

Conal Gregory
Master of Wine

Please note these wines and prices are subject to change.