Every evening before dinner aboard the Finesse we serve canapes with pre dinner dinks, we try to do something a little different like what we call our goats cheese Oreos.


Olive bread filled with whipped goats cheese, topped with black olive tapenade & baby basil


Spoons containing little potato & shallot rosti, topped with pan seared scallop & chervil.


Little chickpea flour flatbreads, topped with Moroccan spiced cannon of lamb & sauce, yoghurt & coriander.


Foie gras & raspberry terrine on gluten free multi seed cracker with pea shoot.


Homemade square vol au vent filled with goats cheese mousse & red onion marmalade.


Frogs legs lollipops with garlic & parsley, bone as lollipop stick.


Glasses filled with carrot creme & topped with a coriander foam.


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