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 Food
Of Indulgence
All of our London catering is
supplied by the award winning International brigade of Chefs at Woods
River Cruises under the expert guidance of Head Chef David Burnett.
Our thanks to them for the images on this page which display the high standards
of delicious cuisine David and his team produce for Indulgence Charters.
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Chargrilled Breast of Chicken with Lemon
Mayonnaise
Pan Fried Fillet of Speyside Scottish Salmon with Chilli and Sesame Dressing
Mediterranean Vegetable and Feta Cheese Tart
Mixed Leaf Salad with Lemon Oil Dressing
Beef Tomato, White Onion and Basil Salad
Red Onion, Kohl Rabi and Celeriac Coleslaw in Yoghurt Dressing
Triple Chocolate Mousse with Mint and Strawberry Compote
Orange and Lime Tart with Cinnamon Anglaise |
Tandoori Spiced Fillet of Chicken with Minted
Yoghurt (cold)
Seared Tuna Fillet with Black Olives and Cherry Tomatoes (cold)
Roasted Red Pepper with Black Olive and Haloumi Cheese on Rye Bread (cold)
Mixed Leaf Salad with Lemon Oil Dressing
New Potatoes with Spring Onions and Grain Mustard Vinaigrette
Caesar Salad
Roasted Coconut Brulee with Chocolate Chip Biscotti
Banana and Butterscotch Crumble with Chocolate Sauce |
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Thai Green Chicken Curry with Lemongrass,
Galangal and Coconut (hot)
Pan Fried Fillet of Salmon with Chilli and Sesame Dressing (cold)
Chargrilled Aubergine, Zucchini and Plum Tomato Quiche (v) (hot)
Lemon Spiced Fragrant Basmati Rice (hot)
Hot New Potatoes with Shallot and Chive Butter
Beef Tomato, White Onion and Basil Leaf
Mixed Leaf Salad with Lemon Oil Dressing
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| Orange and Lime Tart with Cinnamon Anglaise
Cheese Board
Stilton and Cheddar with Black and White Grapes, Celery, Walnuts and selection
of cheese biscuits
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