Sample Menu

Our food ethos has always been to reflect the place we are sailing in and try to use as much local produce as possible. A week's menu will be a delicious balance of foods, flavours and textures and be flexible enough to try and match the mood of the day – as well as your preferences. Below are some examples of the style of food we like to create.

As well as a 'set' cooked breakfast dish, fresh fruit, muesli, yoghurt and jams/marmalade/honey are also available for each breakfast. Morning coffee with Scottish shortbread or biscuits and afternoon tea with cake or cookies will be served as appropriate. The evening meal starts with canapes and a complimentary aperitif and finishes with cheese board, coffee and chocolates. Wine or choice of soft drink is included with the evening meal. 

Breakfast

Porridge with brown sugar and  fresh cream; Loch Fyne kippers
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Scrambled Eggs with Scottish smoked salmon and toasted sourdough bread
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Full Scottish breakfast – egg, Ayrshire bacon, sausage, baked tomatoes, black pudding, potato scones

 

Lunch

Boatmade British onion soup
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Mary's crabcakes served with a choice of sweet chilli sauce or lime mayonnaise, green salad, fresh baked bread
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Boatmade Cullen Skink soup
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Mixed meat platter, fresh baked rolls, pickles, chutneys, mixed salads.
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Boatmade cream of carrot and ginger soup
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Smoked Mackerel Kedgeree with green salad and fresh baked bread

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Lunch is usually followed by fresh fruit and ‘ a taste of something sweet’

 

Canapes

Peppadews stuffed with cream cheese on mini Scottish oatcakes
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Local crayfish tails on crisp puff pastry
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Scottish Smoked salmon and brown bread canapes

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Why not try a 'Red Moon' cocktail or a wee dram of Skye Talisker whisky to accompany your canapes?

 

Dinner

Scottish salmon fillets in Scottish heather honey and mustard marinade, long grain and wild rice, fresh asparagus.  Served with hollandaise sauce
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Apple Frushie with crème anglaise
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Roast boned and rolled shoulder of Scottish lamb stuffed with local haggis, creamed leeks, roast tatties and neeps, red cabbage
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Whisky Mac creams with fresh strawberries and boatmade shortbread
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Goujons of local white fish and seared local scallops, with crispy bacon lardons, samphire, buttered baby new potatoes, and sautéed cherry tomatoes. Served with Mary's tartare sauce