Endurance Boat Café

SUPPER CLUB

I run a bi-monthly vegetarian dinner onboard the Endurance, so please get in touch if you might be interested in reserving a place for a cosy feast and evening of fun!
I’ll be taking bookings of up to 6 guests, with payment taken in advance.
Suppers will consist of seven courses with wine pairing, all for £75!

All ingredients are sourced as locally and as seasonally as possible, featuring wines and delicacies from across Oxfordshire.

April Menu

Warm oregano focaccia using Wessex Mill flour
Hendred Vineyard - Hendred Brut English sparkling wine

Highmoor & Witheridge cheese croquetas with chive & chilli aioli
Ollara Gran Reserva 2016 Rioja

Charred local purple sprouting on lemon butter bean purée with romesco and toasted almonds

Wild garlic & roasted leek heart risotto with Brightwell Ash goats cheese
Brightwell Vineyard - Oxford Gold

Grapefruit & vodka sorbet

Rhubarb tart tatin with local honey cream
Rhubarb & custard Abingdon gin sour

Coffee & homemade truffles

March Menu

Warm wild garlic brioche using Wessex Mill flour
Hendred Vineyard - Hendred Brut English sparkling wine

Charred spring cabbage & Oxford blue dressing with walnuts
Brightwell Vineyard - Oxford Flint

Celeriac Anna with celeriac, white wine & tarragon broth

Beetroot ravioli with Brightwell Ash goats cheese and toasted hazelnuts
Valpolicella Ripasso 2015

Blood orange vodka sorbet

Rhubarb tarte tatin with local honey cream
Rhubarb Abingdon Gin sour

Coffee & homemade truffles

February Menu

Hendred Fizz/Dragon’s blood frozen berries cocktail with Takara Plum
Warm Wessex Mill flour focaccia


Leek & Witheridge cheese tart with homemade puff pastry & local leaves
JoJo’s Vineyard Bacchus-Seyval Blanc

Charred spring cabbage with lemon parmesan dressing with toasted hazelnuts

Lions mane mushroom steak/King Oyster with truffled potato and cavolo nero
Navajas 2014 Rioja

Basil, lemon & vodka sorbet

Blood orange, homemade marmalade & cardamom soufra with honey cream
Blood orange whisky sour

Coffee & homemade truffles

December Menu

Hot cloudy apple & Wild Oxen spiced rum cocktail
Chilli, miso & garlic sprout bites

Rich mushroom parfait with brandy jelly and focaccia toasts
Brightwell Vineyard ‘Oxford Gold’

Butter poached carrots, spiced carrot purée, toasted hazelnuts and Brightwell Ash goats cheese

Chestnut ravioli in a red wine & porcini reduction with cavolo nero crisp
2012 Médoc

Earl Grey poached pear sorbet

Chocolate orange soufflé with Endurance Boat Cafe marmalade ice cream
Old Luxter’s Blood Orange liqueur

Coffee and almond & pecan salted caramel brittle

November 18th Menu

Shackleton whisky & Endurance Boat Cafe marmalade sour

Roasted fennel, celeriac & russet apple soup with caramelised onion brioche
Brightwell Vineyard - Oxford Gold

Deep fried blue oyster mushroom with kimchi mayo and toasted sesame chilli dressing

Crown prince & aubergine pavé with Highmoor & tarragon cream sauce and pecans
Dogajolo ‘Super Tuscan’

Quince, lemon & vodka sorbet

Gooseberry meringue tart with basil ice cream
Old Luxter’s Wild Peach liqueur

Coffee & homemade truffles

November 11th Menu

Passionfruit & Abingdon Gin cocktail
Warm homemade oregano brioche with garlic & chive goats butter

Pear & whipped Sinodun Hill goats cheese with herb oil

Shallot & thyme tatin
Hendred Rosé

Honeybear squash gnocchi in sage butter with toasted walnuts & Oxford Blue
Brightwell Vineyard Regatta red

Quince & lemon vodka ice

Warm St Clements almond cake with Endurance Boat Cafe marmalade ice cream
Old Luxter’s Blood Orange liqueur

Coffee & homemade truffles

Halloween Menu

‘Pixies eggs’
Soy, ginger & chilli pickled quails eggs on black sesame & seaweed
Lychee eyeball cocktail with Kwai Feh and Empress gin

‘Sorcerer’s couldron’
Spicy kabocha squash soup with creme fraiche and toasted pecans with homemade caramelised onion brioche
Brightwell Vineyard Bacchus white

‘Cockroach’
Oxford Blue stuffed Medjool dates

'Witches hair’
Confit tomato, pine nut & basil with thick, hand-cut homemade black pasta.
2017 Rosso di Montepulciano

'Devilspawn’
Cucumber, lime & vodka pearls

'Giant’s eyeball’
Local honey & thyme panna cotta with raspberry coulis and almond biscuit shards
Old Luxter’s Raspberry Liqueur

'Poisoned truffles’
with coffee

October

Warm Wessex Mill focaccia with olive oil
Hendred Brut sparkling wine

Aubergine Schnitzel with Norton & Yarrow Sinodun Hill whipped goats cheese with gremolata, lemon gel and toasted pine nuts
Brightwell Vineyard Bacchus white

King oyster mushrooms in brandy miso sauce with toasted hazelnuts, cavolo nero and truffled creamed potato
Beronia Reserva Rioja

Passionfruit semifreddo with white chocolate, Bacardi & lime sauce
Royal Tokaji Aszu

Coffee & homemade truffles

August Menu

Lemon, borage & elderflower Empress Gin cocktail
Homemade Wessex Mill focaccia with nasturtium goats butter

Fried aubergine with oregano & black truffle honey

Courgette & mint rosti with whipped Norton & Yarrow goats curd
Brightwell Vineyard Bacchus white

Burnt leek, cannellini bean & lemon with pine nuts
Rizzardi Pojega 2019 Valpolicella

Giant baked Alaska with blackberry, raspberry & pistachio to share
Old Luxters Raspberry Liqueur

Coffee & homemade truffles