Sample menuWritten to the vessel
Pizza menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Incorporating a poolish starter into our pizza dough enhances the flavour and texture of the crust, resulting in a more complex and aromatic base, making it 2–3 days in advance, which develops the dough's flavour.
Combine creamy burrata di Andria IGP from Masseria La Bella, Puglia with grilled peaches, ripe tomatoes, arugula, and basil. Drizzle with olive oil and 12-year aged balsamic for a sweet and savory experience.
Thinly sliced Bresaola della Valtellina IGP from Fratelli Bertola, topped with fresh arugula and shavings of Parmigiano Reggiano DOP aged 24 months from Grana d'Oro. Drizzled with extra virgin olive oil and a squeeze of lemon juice for a refreshing taste.
Savor a refreshing medley of langoustines from the Outer Hebrides, Scotland, tender octopus wild-caught in the Northeast Atlantic, and plump mussels, clams, and scallops harvested along the Cornish coast, England. Marinated in a zesty blend of lemon juice, garlic, and extra virgin olive oil, this salad offers a delightful fusion of flavors and textures.
Savor the sweetness of Black Madeira figs from California, paired with creamy Ricotta di Bufala Campana DOP from Campania, Italy. Drizzled with wildflower honey from Norfolk, and sprinkled with toasted Sorrento walnuts from Campania.
Enjoy a classic Margherita pizza featuring San Marzano tomatoes from the Agro Sarnese-Nocerino region in Italy, Mozzarella di Bufala Campana DOP from Caserta, and fresh basil leaves. Drizzled with extra virgin olive oil, this pizza offers an authentic taste of Naples.
Delight in a garlic-infused white sauce base topped with sautéed porcini mushrooms from the Apennine forests of Italy, fresh Mozzarella di Bufala Campana DOP from Caserta, and generous shavings of Alba white truffle sourced from the Langhe region in Piedmont. This decadent combination offers a rich and aromatic flavor experience.
Grilled free-range chicken from Norfolk, tossed in house-made basil pesto crafted with Genovese basil from Liguria, Italy, Sicilian almonds, and Frantoio Muraglia extra virgin olive oil from Puglia. Topped with sun-dried tomatoes from Tuscany, tender artichoke hearts, and creamy Mozzarella di Bufala Campana DOP from Caserta.
Delicately arranged slices of Cecina de León IGP from León, Spain, atop a tomato sauce base, seasoned with oregano and garlic. Finished with shavings of Manchego Artesano DOP Curado aged 6 months from Finca El Campillo in El Robledo, Ciudad Real, and a sprinkle of fresh parsley.
Delicate slices of Loch Duart Scottish Salmon, sustainably raised in the pristine waters of Sutherland, North West Scotland, atop a stone-baked crust brushed with a zesty garlic and lemon-infused crème fraîche. Garnished with a generous serving of Osetra caviar, sourced from ethically farmed Acipenser gueldenstaedtii sturgeon, renowned for its rich, nutty flavor and firm texture. Finished with finely chopped red onions and capers, adding subtle sharpness and briny notes to this exquisite creation.
A contemporary take on the classic Caesar, this salad features finely chopped Lacinato kale, also known as Tuscan or dinosaur kale, sourced from local Norfolk farms. The robust greens are tossed in a creamy dressing crafted from Greek yogurt, freshly squeezed lemon juice, and a touch of Worcestershire sauce, delivering a tangy and savory flavor. The salad is adorned with slices of free-range hard-boiled eggs from Suffolk and sprinkled with toasted sourdough breadcrumbs.
Fresh arugula from Battipaglia, Campania, tossed in a zesty dressing made with juice from Siracusa lemons (Limone di Siracusa) and extra virgin olive oil, topped with shavings of Parmigiano-Reggiane cheese.
Savor a delightful blend of flavors with our salad featuring roasted beets from the fertile lands of Emilia-Romagna, known for their natural sweetness and vibrant color. Paired with creamy Caprino cheese, a traditional goat cheese hailing from the Lombardy region, this dish offers a harmonious balance of earthy and tangy notes.
Enjoy a refreshing mix of crisp cucumbers from the Veneto region, juicy Pachino tomatoes (Pomodoro di Pachino IGP) grown in Sicily, and sweet red onions from Tropea, Calabria. Tossed in a light vinaigrette made with extra virgin olive oil and a touch of red wine vinegar.
Italy's version of ice cream. Gelato is known for its dense and creamy texture, available in a multitude of flavours, from classic chocolate and vanilla to unique combinations like pistachio and stracciatella.
Indulge in our traditional Sicilian cannoli, featuring crispy pastry shells filled with sweetened sheep's milk ricotta cheese from the Ragusa province. Each cannolo is garnished with candied orange peel from Palermo and a dusting of powdered sugar, offering an authentic taste of Sicily.
Chef Jose Collado
Senior Sous Chef