Green fleshy olives from the Valle del Belice area of South-Western Sicily. They have a distinct bright green colour due to the early harvesting.

Mignonette

Crème fraîche, trout roe

Lobster bisque and bottarga

Hazelnut pesto, basil and pommes soufflé

Mussels, herbs

Gloucester pork, olives, lardo di Colonnata

Juniper egg yolk, black garlic

Galia Melon, green chilli, watercress, almonds

Courgette, sauce verte

Black pepper sauce, morels

Cooked ham with black truffles

Cured and smoked duck breast from France + £2 supplement on board

Cured and smoked pork from Sardinia

Saucisson made from goat and pork meat. This saucisson is well known for its intense, slightly gamey, and aromatic goat flavour. It is produced in Rhône-Alpes, France.

Pure pork dried sausage with piment d'Espelette, a mild pepper from the French Basque County.

A traditional dry saucisson made entirely from pork, originating from Lyon, France. This very large, rustic saucisson is carefully netted and aged for 4 months to develop its rich flavour and soft texture.

It is made from a lean pork filet, cured and slightly smoked. Usually from Corsica, but here comes from Savoie, France.

Magatello Bresaola is a lean, tender air-dried beef made from a eye-round cut, taken from the rear leg of the animal. It is cured for 21 to 35 days. It has a delicate flavour with subtle, slightly sweet notes.

Any 3 cheese(s) or charcuterie(s) served with bread baguette, fruits and condiments.

This Comté is matured for 3 years and well known for its fruity and nutty flavour with a smooth/buttery texture and crispy milk “crystals”. + £2 supplement on board

A hard cheese aged for 60 to 120 days, made from raw sheep's milk with black pepper corns. Creamy and spicy, this organic cheese comes from Sardinia, Italy.

Valençay is made in Berry, Loire, France. It is made from raw goat milk. Its blue-grey coloured rind is made by the natural moulds and darkened by dusting of charcoal. It has a fresh acidity and nutty taste.

Made from unpasteurised cow’s milk in Switzerland. This soft cheese has a lightly tangy taste at first, before developing into a rich, complex flavour on the palate. It is hand-washed over 4 weeks and matured on spruce wood, giving it distinctive depth and character.

A unique, seasonal soft cheese that combines the rich creaminess of added cream with the aromatic flavour of Swiss wild garlic. Made from the finest unpasteurised, silage-free cow's milk, this cheese brings together tradition and nature in every bite. It is a true reflection of its origins in the picturesque village of Zäziwil, located in the heart of Emmental, Switzerland. It’s a perfect example of artisanal craftsmanship, offering a fresh, flavourful experience that’s only available at certain times of the year.

A French cheese made from cow milk, inspired by Morbier, characterised by a layer of vegetable ash, a creamy interior, and a semi-firm, washed rind. It has savoury, subtly fruity, and herbaceous flavours. The name means “marbled from the Alps,” reflects both the marbled effect created by the ash line and its mountain origin in the Auvergne-Rhône-Alpes, France.

This har cheese is a pure goat cheese milk from Pyrenées in France.

Creamy and delicate blue cheese from Switzerland. Made from raw cow milk.

Any 3 cheese(s) or charcuterie(s) served with bread baguette, fruits and condiments.

A soft Swiss cheese made from raw, silage-free cow's milk. It is known for its creamy, buttery texture and clean, milky taste. Produced in the Emmental region, this cheese typically has a fat content of 54% in dry matter and features a delicate white mold rind.