Gala Dinner Menu

See below for a selection of dishes available on Gala Dinner Night.

Mediterranean Vegetable Terrine
Grilled vegetables, pressed and served with a cherry tomato chilli confit and herbed sour cream.

Chilled "Vichysoisse"
The classic creamed leek and potato, refreshingly cool and tasty.

Roast Barbary Duck
Crisp breast of duck served pink in a port and cherry sauce, creamed onions,
roast "chateau" potatoes, glazed carrots and broccoli.

Brandied Prune Tart "Royale"
Prunes soaked in apricot and cognac presented with vanilla royale, garnished
with creme chantilly.

Menu 2

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

Tangy Melon Cocktail
Seasoned melon balls in a fresh orange juice.

Vegetable and Mushroom Broth
A hearty broth of seasonal vegetables, wood mushrooms and herbs.

Pan Fried River Trout
In a nutbrown almond butter, steamed parsley potatoes and seasonal vegetables.

Pineapple "Sunrise"
Fresh pineapple marinated in Grand Marnier, served with vanilla ice cream and strawberry sauce.

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.