Dinner Boat Menu
3-course menu
Spring 2026
Starters
Salmon Caipirinha
Salmon marinated in lime, cane sugar, fresh mint and cachaça, served with Brazilian
potato salad and a green herb dressing
Homemade Veal Pastrami
With capers, sweet-and-sour fennel, crispy onions and vadouvan mayonnaise
Caponata di Amalfi (also available vegan)
Salad of roasted and grilled vegetables with olives, raisins and tomatoes, served with
mozzarella and garlic croutons
Main Courses
North Sea Paella
With skin-seared sea bass, Zeeland mussels and gazpachuelo
Crispy Flat Iron Steak
Slow-cooked in an oriental style and finished crispy, served with mustard greens,
Jerusalem artichoke mousseline and veal jus with black garlic
Surf & Turf
Roasted chicken breast and prawns with baby potatoes, green peas, mushrooms and
lobster sauce with Espelette pepper
Vegetarian Gnocchi (also available vegan)
With sautéed salsify, roasted garlic, wild spinach and a summer truffle and Parmesan
sauce
Desserts
Sticky Matcha Cake & Yuzu Coconut Panna Cotta
Selection of European Cheeses, served with grapes, dates and apple syrup.