The Galley Gang

10 Course Tasting Menu - £75 inc wine pairing and welcome cocktail

10 Course Tasting Menu - £75 inc wine pairing and welcome cocktail

Our special finale dinner will be announced shortly - please click back in a few weeks for more details of the event which will be held on Friday April 12th 2024.

But to whet your appetite, the details of last years are below.

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Join us for an incredible evening of local Cornish fish and seafood, fine wine and delectable desserts - all prepared table-side by our team of passionate yacht chefs.

Hosted by our Galley Gang chefs and led by local legend Chef Arty Williams (formerly of The Cove, Maenporth), this unique experience is the culmination of two weeks of intensive work by our chefs. The menu samples sublime seasonal local flavours, as well as some added flair that only 11 chefs working together can bring.

The meal begins with a welcome cocktail and canapes in our main Truro kitchen, where you can see the chefs in action. Places are strictly limited to 20 covers.

A £25 deposit is required to secure your place with the remaining £50 collected on the night. The fee includes 10 courses, with wine pairing and welcome cocktail. Extra bottles of wine are available to buy on the evening.

Location: Truro Cookery School, Trennick Lane, Truro, Cornwall, TR1 1TH 

Date: 14th April 2023 (next years is 12th April 2024)

Canapes and cocktails served from 7.15pm.

10 courses, includes wine pairing (3 glasses per person)

£25 deposit to secure your place.

Regular price £25.00 GBP
Regular price Sale price £25.00 GBP
Sale Sold out
Tax included.
View full details

Menu

By Chef Arty Williams and The Galley Gang


Amuse

Lobster shot: Cornish lobster, mango, caviar crouton

Falmouth Bay scallop ceviche

Crispy tiger prawn, aioli, gremolata

Starter

Local mackerel, pickled rhubarb, foraged sea herbs

Lobster ravioli, spinach, Cornish Chardonnay butter sauce, kale crisp

Main

Monkfish curry, sticky rice, pine nut podi

Surf 'n' turf: Cusgarne Organic beef fillet, seafood, asparagus, sherry and tarragon sauce

'Cheese' 

Cornish Blue ice-cream, sous vide plums, port coulis, digestive

Dessert

Pistachio parfait, caramelised crumb, cherry

Chocolate velvet, chocolate and yuzu granita, clotted cream