The location on the Lower Deck of the Riverside Pavilion provides the very best views of the finish line and famous regatta course all day. You will enjoy canapés on arrival, followed by an exquisite three course menu and afternoon tea.
View example menu:
CANAPES
Scottish smoked salmon blini with caviar
Vine cherry tomato & bocconcini kebab with basil oil (v) (gf)
Prosciutto ham, rosemary focaccia, ricotta, caper berry
Ratatouille tart with goat curd & basil (v) (gf)
FIRST COURSES
Scottish oak smoked salmon, capers, shallot rings, lemon
Lobster & coronation Goosnargh chicken terrine
with lemon mayo & herb croute
Cornish white crab meat, avocado purée, pink grapefruit salad (gf)
Wyevale asparagus, sauce gribiche (v) (gf)
MAIN COURSE
Fillet of Hereford Red beef, with creamed horseradish (gf)
Fresh dressed whole Cornish crab, garlic & lemon aioli (gf)
Steamed seabass, ginger, lemongrass, chilli & miso dressing (gf)
Smoked paprika & thyme Suffolk chicken breast (gf)
Butter poached lobster, English asparagus, lime herb mayo (gf)
Roasted marinated aubergine steak, lemon, honey & thyme (v) (gf)
All our dishes are served with minted buttered new potatoes
& today’s dressed salad
DESSERTS
Kentish strawberries & elderflower jelly, shortbread
Bourbon vanilla cheesecake, raspberry compote (v)
Chocolate gâteau, blackberry purée (v)
British farmhouse cheeses with fruit, chutney & water biscuits
AFTERNOON TEA
Selection of finger sandwiches
Scottish smoked salmon & cream cheese
Coronation chicken & spinach
Free range egg mayo & cress
Cucumber & mint butter
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Homemade fruit & plain scones
with Rodda’s clotted cream & Tiptree jam
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Selection of mini afternoon tea cakes
Fresh fruit tart
Chocolate brownie
Macaroon
Victoria sponge