Bespoke Menu for a Cruise Charter of the Whole Boat

This menu was agreed by guests and served at a celebration private cruise charter


Dinner at Loch A’Choirre (off Loch Linnhe)

Canapés: herb smoked chicken on blinis; hot smoked salmon pate on oatcakes; loch Fyne oysters with salt & pepper in champagne

Main course: Highland “Surf & Turf”; Argyll fillet of beef with langoustines, herb demi-glaze sauce served with clapshot and asparagus.

Dessert: citrus cheesecake posset Cheeseboard


Breakfast at Loch a’Choire (off Loch Linnhe), Morvern

Porridge with honey and malt whisky, cereals, muesli, yoghurt with raspberries and blueberries; fresh melon and orange slices; grapefruit, orange and cranberry fruit juices.
Highland Benedict; Stornoway black pudding on a toasted muffin topped with a free range poached egg with hollandaise sauce.

Lunch at Duart Bay, Island of Mull

Carrot and coriander soup with cheese and chive roll
Scallop and chorizio salad with quails eggs, croutons and tomatoes

Dinner at Tobermory Bay, Island of Mull

Canapés: smoked prawn; green olives with anchovy fillets; cheese and tomato vol au vents

Main course: roast rack of lamb with Scottish wild flower crust, parsnip and potato mash and green beans

Dessert: rhubarb crumble with macaroon ice cream



Breakfast at Tobermory Bay, Mull

Porridge, cereals, yoghurt, fruit, juices
Loch Fyne Kippers

Lunch off Staffa

Pheasant terrine, tomato and onion chutney
Smoked chicken and pesto, beetroot and mint salad, tomato salad, roasted vegetable tart, home-made bread.

Dinner at Burnessan, Mull

Canapés: smoked mussel Bloody Mary; caviar and cheese mini-pastry; beef meatballs with black bean dip

Main course: salmon or cod wrapped in prosciutto ham with herb risotto, broccoli and carrots

Dessert: raspberry sorbet,



Breakfast at Burnessan, Mull

Porridge,cereals, yoghurt, fruit, juices
Ayrshire bacon and French toast

Lunch moored off Iona

Cullen Skink
Open chicken sandwich.

Dinner at Gometra harbour, Ulva, Mull

Canapés: smoked mussels; salmon pate and king prawns with oatcakes; vegetable pakora

Main course: roast loin of pork with roast new potatoes, carrots, baby sweetcorn, spiced apple and sultana sauce

Dessert: poached pear with ginger chocolate pots (mini chocolate pots filled with ginger wine,stem ginger and whipped cream)



Breakfast at Gometra harbour, Ulva, Mull

Porridge,cereals, yoghurt, fruit, juices
Ayrshire bacon, beef Lorne sausage and fried egg

Lunch moored off Carna, Loch Sunart

Beef and ale pie, boiled potatoes
Scones with jam and cream (fresh and clotted)

Dinner off Oronsay, Loch Sunart

Canapés: venison salami; lobster vol-au-vents

Main course: fish filo parcels (mixed fish and prawns), timbale of wild rice and mange tout

Dessert: chocolate and ginger sponge pudding



Breakfast off Oronsay, Loch Sunart

Porridge,cereals, yoghurt, fruit, juices
Pork sausages and scrambled egg

Lunch at Ardtornish Bay, Morven

Lentil and ham soup
Crab cakes and pastry sails

Dinner in Loch Spelve, Mull

Canapés: hand dived scallops (that morning!) in white wine topped with parmesan cheese and breadcrumbs; mussels (from Loch Spelve mussel farm) in cream
Main course: haunch of venison with fondant potato and red cabbage
Dessert: chocolate violet mousse


Breakfast in Loch Spelve, Mull

Porridge,cereals, yoghurt, fruit, juices
Smoked salmon with cream cheese bagel.

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