07917 046462 neil@sailfunk.com
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‘A company that celebrates life and puts champagne in the veins’

‘Love is the mystery of water and a star’ – Pablo Neruda


An A La Carte Cruise – Treat yourself and up to 5 guests to a wonderful dinner party with a four course meal prepared by our executive chef accompanied by fine wines, an extensive bar and liqueurs. Served at our specially designed table within the cockpit of the boat, or down below, not even the British weather can spoil your evening as Sailfunk’s fully adjustable canopy can surround your unique floating dining room when necessary.

Some may claim to have the best view in town – we can assure you of the best view of the town.


Please see below for some menu ideas. Don’t forget, these are only some ideas for your trip to give you some inspiration; if you would like something different don’t hesitate to call us! Should you have any dietary requirements or wish to discuss your menu with us, please give Neil a call on 07917 046462 or drop him an e-mail at neil@sailfunk.com. All menus must be finalised 7 days prior to your charter.

Menu 1

  • Crab and Avocado Timbale
  • Roulade of chicken stuffed with sundried tomato, pesto and mozzarella with green beans and crushed garlic potatoes
  • Lime and Raspberry Tart with crème fraiche
  • Cheese with homemade chutney and port

Menu 2

  • Beef taglilata with rocket, parmesan and truffle oil
  • Baked cod with a putenesca sauce on a bed of zucchini
  • Hot chocolate pudding with salted caramel sauce and vanilla ice cream
  • Cheese with homemade chutney and port

Menu 3

  • A cold salad of courgette, cherry tomatoes and grilled chicken with an avocado pesto
  • Fruits der mer to include lobster, crab, oysters, shell on prawns and mussels, served with a selection of dips and crusty bread
  • Lemon posset with shortbread and fresh berries
  • Cheese and port

Menu 4

  • Lobster salad with truffle mayonnaise
  • Herb crusted rack of lamb with dauphinoise potatoes and seasonal vegetables
  • Eton mess
  • Cheese and port

Menu 5 (Vegetarian)

  • Pea and courgette fritters with yoghurt and mint dressing
  • Individual goats cheese and caramelised onion tart with rocket and balsamic vinegar
  • Chocolate fondue with fresh fruit and biscotti
  • Cheese and port

Menu 6

  • Prawn and crayfish cocktail
  • Individual beef wellington with mashed potatoes and vegetables served with a red wine jus
  • Panna cotta with a mango and passion fruit coulis
  • Cheese and port