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)

Rockefeller oysters

Fresh Jersey oysters with yuzu granite

Fresh Jersey oysters with shallots & vinegar

Crab & Taro Crisps £11.90

crab, tomato, chilli, ginger & lime on taro crisps with spiced aioli (GF)

Jersey Beef Tataki £14.50

seared beef tataki with truffle ponzu dressing, served with tomato & chilli salsa

Crab & Lobster Linguini £25

crab, lobster, prawn & squid ink linguini with lemon butter, cherry tomato, spinach and cashews

Crab Gyoza £15.30

crab & cheese dumplings with truffle & olive butter

Jersey Scallop Risotto £17.50

pan roasted Jersey scallops, shitaki & shimeji mushrooms, herb risotto & miso dressing (GF)


Fancy a Jersey gin?

Jersey Pink Granite Gin & Tonic £12.00


Please be aware that there could be nut traces in some of the ingredients used in the preparation of our menus. If you have any dietary requirements please inform your waiter.


All Prices are Goods and
Services Tax Inclusive