Elegance and style befitting a royal yacht club
All dishes are freshly prepared by our chefs and are served with seasonal vegetables
Members' tariff will be approximately 10 per cent lower than prices published
Cannon of lamb rubbed with garlic and French mustard wrapped in Parma ham cooked pink, resting on mushroom and tarragon noodles werved with Béarnaise sauce
£17.75
Boneless pan-fried pheasant served with sweet potato rosti and citrus fruit dressing
£12.50
Breast of chicken stuffed with caramelised shallots, olives and tarragon on a chanterelle and sweet pea white wine sauce
£11.40
Succulent belly of pork pave, slow cooked with garlic and soy, served on a bed of spinach and shallot finished with a hot tomato dressing
£10.85
Scampi tail Thai green curry with coconut jasmine rice
£14.40
Fillet of beef Wellington with homemade pate and mushroom confit bound in puff pastry floating on a rich port and redcurrant sauce
£22.15
Kangaroo fillet medallions with a Madeira sauce and crushed herb potato
£11.05
Smoked haddock fish cake with dill, served with green salad, new potatoes and wholegrain mustard mayonnaise
£9.95
Baked whole lemon sole glazed with lemon, thyme and caper butter sauce
£15.55
Veal T-bone steak served with a black pepper sauce and garlic mushrooms
£16.90
Baked salmon on roasted tomato, red peppers an beetroot with basil olive oil
£14.40