There is an air of excitement and anticipation among the food and beverage team at The Royal Yacht.

The past year has seen a number of changes across the hotel’s culinary offering, reflecting dining trends and driving innovations which the team believes encapsulate some of the future trends of
the industry.

‘We want to be at the cutting edge of dining out,’ explained food and beverage manager Claudio Abreu. ‘As a team, we travel extensively and see the concepts that people are enjoying in other countries. We are excited to bring some of these concepts to Jersey and adapt them to suit local diners.’

Having joined the Royal Yacht in 2007 as head chef of Zephyr, Inaka Weerasinghe was appointed executive chef last summer, and is now responsible for Sirocco and The Grill, as well as Zephyr.

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Jersey Oysters
£2.30 each (minimum 6 oysters)

Crispy Jersey oysters, pear, citrus mayo and fennel salad

Rockefeller oysters

Fresh Jersey oysters, lemon

Crab Gyoza £15.25

Crispy crab and tofu gyozas with ginger, chilli and herbs,
wakame seaweed salad, spiced aioli

Jersey Crab Uramaki £15

Crab meat, cucumber, Nori and sushi rice uramaki
with gochujang mayo

Crab & Lobster Tagliolini £29

Crab, lobster & prawn gremolata, butter, black tagliolini pasta,
cherry tomato, spinach and cashew nuts

Scallops, Jerusalem Artichoke and Gnocchi £29

Seared Jersey scallops, crispy tarragon, crispy gnocchi, Jerusalem
artichoke puree, shimeji mushrooms and herb oil

 

 

All our food is prepared in a kitchen where nuts, gluten and other allergens are
present and our menu descriptions do not include all ingredients. If more information
about allergens is required, please ask a member of the team.

 

An optional 10% service charge for the food & beverage element of your
visit will be added to your final bill at the hotel