Daily Menu

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Saturday, 5th December 2020


Starters and Snacks

Carrot & orange soup, crusty bread and butter 5.45

Chicken liver and brandy pâté, red onion marmalade, toasted sour dough 6.95

Seared pigeon, crispy black pudding, smoked tomato salad, poached egg, balsamic dressing 9.45

Chicken wings, salt and pepper, chilli and spring onion salad 5.95

Salmon mousse, pickled beetroot, orange gel, sourdough cracker 8.95

Steak tartare, hen’s egg, seasonings 9.95

Tempura vegetables, two dips: garlic and lime mayo, chilli and tomato 5.95

Stilton cheesecake, pear, walnut and grape salad, lemon dressing 6.95


The Boat Platter (generous starter for 4 or a main for 2) £44.95

Whole Dressed Crab, Tempura vegetables, Chicken Liver and Brandy Pate, Chicken wings, Prawns in Marie Rose, Korean beef brisket, Salad, bread and bits


Lighter Bites

Macaroni cheese, roasted tomatoes, charred lettuce 8.75

Pan fried sea bass, Asian slaw, wasabi mayo 11.45

Roast aubergine carpaccio, polenta croutons, tomato and onion salsa 9.75

Korean beef brisket bao bun, jalapeno coleslaw, pickled carrots 9.95

Devilled kidneys on toast 8.95



Bouillabaisse, saffron potatoes, croutons, rouille 18.95

Haddock in beer batter, chips, mushy peas, chunky tartar sauce 14.95 *

Roast turkey, pig in blanket, bread sauce, and all the trimmings 16.95

Calves liver (served pink), buttered mash, greens, crispy onion and gravy 18.95

King prawn and toasted cashew salad, vermicelli noodle, sweet chilli and sesame dressing 15.95

Charred lamb rump (served pink), shepherds’ pie roll, braised red cabbage, blackberry and red wine sauce 19.95

Traditional fish pie, peas, broad beans, baby onions 14.95

Steak burger, melted cheese, chips, tomato salsa 13.95 *

Roast turbot, crab butter, crushed new potatoes, charred broccoli 32.95

Cauliflower dhansak, Peshwari rice, mango chutney, mini poppadom’s 14.95

Wild mushroom pappardelle, garlic & sage cream, crispy mushrooms, balsamic truffle rocket 13.95 *

10oz Rump Steak, peppercorn sauce, field mushroom, green beans, roast tomato, and chips 19.95

Pan fried chicken breast, parmentier potatoes, butternut squash, charred broccoli, chorizo gravy 15.45



Items with an asterisk (*) are available as a portion suitable for children



Puddings and Cheese

Crème brulée 5.95

Apple and blackberry crumble, toasted almonds, custard 6.75

Meringue, mulled wine compote, vanilla ice cream, crushed hazelnuts 5.95

Christmas pudding, brandy butterscotch sauce, vanilla ice cream 6.75

Dark chocolate and orange tart, grand marnier cream 6.95

Sticky toffee pudding, salted caramel sauce, honeycomb ice cream 6.75

Ice creams and sorbets Selection from Cheshire Farm 3 scoops 5.75


Ice creams and sorbets Selection from Cheshire Farm 5.75

(2 scoops 3.90/ 1 scoop 1.95)

Ices: Raspberry Ripple, Vanilla, Honeycomb, Coconut
Sorbets: Raspberry, Bramley Apple, Passionfruit



The Boat Cheese Selection Crackers, biscuits, quince jelly, pickled grapes (any 5 - 12.95)


Raven Oat goat’s brie – Made from Guernsey cow’s milk Raven Oats is a pale velvety rind which hides a moist soft and smooth golden coloured cheese with a mild and creamy taste.

Isle of Wight Blue – This hand-made soft cheese is made with pasteurised milk, blue veined and has a relatively mild blue flavour. Naturally rinded, it is covered in green, blue, grey and white moulds, giving the cheese bags of character

Caerphilly – tangy and crumbly as you would expect, but this isn’t your run of the mill Caerphilly

Ashlynn – A goat’s cheese with an artisan vibe, it’s rolled in ash and has a line of charcoal running through the middle, don’t let that put you off, it was one of our favourites from the tasting

Tete de Moine – Literally meaning ‘monk’s head’ this cheese is shaved into rosette’s rather than sliced. This cheese is aromatic and strong, a ‘cheese-lovers’ cheese

Oxford Isis – A soft washed-rind cheese. Washed in honey mead giving it a lovely sweetness that balances nicely with it’s pungent tang

Snowdonia Black Bomber – A cheddar at heart but this packs a punch. The perfect blend of creaminess and a tang that’s to die for