Lady of the Grapes Menu

Green fleshy olives from the Valle del Belice area of South-Western Sicily. They have a distinct bright green colour due to the early harvesting.

Mignonette

Époisses custard

Harissa mayo

Caramelised onions, olives, Cantabrian anchovies

egg yolk

Watercress sauce, new jersey potatoes

Homemade Brioche, sauce tartar

Dijon mustard vinaigrette, sauce Gribiche, croutons

beurre blanc, samphire, trout and herring caviar

Onion purée, black garlic

Jesus is a traditional Basque cured sausage made by Mayte in Saint-Jean-le-Vieux, using only Basque pork. Larger in style and naturally cased, it has a soft texture with generous whole black pepper, giving it a savoury, aromatic finish.

Saucisson aux 3 Poivres is a traditional French dry-cured pork sausage seasoned with three varieties of pepper. Firm and savoury, it offers aromatic peppery notes with a gentle warmth and a rich, meaty finish.

Pancetta Cotta “La Collinetta” is a traditional Italian cooked pork belly, gently seasoned and slow-cooked to achieve a delicate, melt-in-the-mouth texture. Rich and buttery, it offers subtle notes of herbs and sweet spices with a smooth, savoury finish.

Truffled Saucisson is an Italian dry-cured pork sausage made with pieces of truffle throughout. Firm and savoury, it combines rich pork flavours with earthy, aromatic truffle and a delicate peppery finish.

Ventricina Piccante is a traditional Italian cured pork salami from Abruzzo, made with coarsely chopped pork and seasoned with chilli, sweet paprika, and spices. Firm and rustic, it has a rich, savoury flavour with a distinctive spicy kick and a long, warming finish.

Chorizo Basque is a traditional Basque-style cured pork sausage, seasoned with sweet paprika, garlic, and spices. Firm yet tender, it has a rich, savoury flavour with gentle smokiness and a mild, warming paprika finish.

Sardinian Speck is a lightly smoked, dry-cured pork delicacy from Sardinia. Slowly aged, it has a tender texture with delicate smoky aromas, balanced by savoury, slightly sweet flavours and a long, elegant finish.

Coppa is a traditional Italian cured pork made from the neck and shoulder. Dry-cured and slowly aged, it has a delicate marbling that gives it a tender texture and a rich, savoury flavour with subtle notes of spice and sweetness.

Air-dried, salted and smoked beef made using premium cattle breeds from the Galician region.

Cured and smoked duck breast from France + £2 supplement on board

Any 3 cheese(s) or charcuterie(s) served with bread baguette, fruits and condiments.

Brie is a classic French soft cheese made from cow’s milk, with a delicate bloomy white rind. Creamy and buttery, it has subtle mushroom and earthy notes with a mild, elegant finish.

Chaource Artisanal is a soft, bloomy-rind cheese from the Champagne region of France, made with pasteurised cow’s milk. Hand-ladled and never pressed, it has a light, creamy texture with delicate butter and mushroom notes. A perfect match for a glass of Champagne.

From the village Epoisses in Burgundy. Strong and smelly soft-paste cows-milk cheese. It has washed rind with Marc de Bourgogne.

Langres is a soft, washed-rind cow’s milk cheese from Champagne, France. Creamy and rich with a distinctive orange rind, it has earthy, mushroomy aromas and a savoury, slightly tangy flavour with a buttery finish.

This Comté is matured for 3 years and well known for its fruity and nutty flavour with a smooth/buttery texture and crispy milk “crystals”. + £2 supplement on board

French sheep’s milk cheese from the Pyrenees, known for its firm, creamy texture and rich, nutty flavor.

Tomme aux 7 Fleurs is a thermised cow’s milk cheese from the Ardèche, matured for 4–6 weeks. Its rind is covered with seven edible flowers and herbs, giving the cheese delicate floral, herbal and nutty notes. A certified mountain cheese, both the milk and cheese are produced at altitudes above 600m.

Bichonne de l’Ardèche is a traditional semi-soft cow’s milk cheese from the Ardèche. Creamy and delicate, it has a bloomy rind with gentle buttery, mushroom and earthy notes.

Romarin is an unpasteurised goat’s cheese from the Garonne region in south-west France. It is distinguished by its wrinkled white rind, delicately adorned with a few rosemary leaves, from which it takes its name. Additional rosemary aromas come from the essential oil incorporated into the curd. On the palate, it offers a unique balance of textures—chalky at its core, yet wonderfully creamy, with delicate herbal notes and a fresh, lingering finish.

Gorgonzola Dolce is a creamy Italian blue cheese made from cow’s milk. Soft and buttery, it offers delicate blue veining with mild earthy notes, balanced by a sweet, rich finish.

Any 3 cheese(s) or charcuterie(s) served with bread baguette, fruits and condiments.

Seasonal red berries, almond bricelet