The Boat Lichfield
Menu with Prices in the UK

Chef Liam Dillon's flagship eight-course evening tasting experience featuring micro-farm snacks, spelt bread service, Cornish shellfish, prime Staffordshire meat, and two seasonal desserts.

Curated six-course lunchtime progression served Thursday to Saturday, featuring signature bites, seasonal coastal fish, main protein course, and signature dessert.

Multi-course plant-forward tasting experience celebrating estate-grown brassicas, heirloom roots, cultured dairy, wild fungi, and botanical desserts.

100% vegan multi-course menu crafted with cold-pressed oils, fermented garden vegetables, aged nut cheeses, and fruit sorbets (48h advance notice).

Choice of seasonal starter and traditional Modern British Sunday roast main served with beef fat roast potatoes, glazed vegetables, and Yorkshire pudding.

Complete three-course Sunday feast including artisan starter, Staffordshire Sunday roast with all trimmings, and plated pastry dessert.

Crispy layered potato hash browns fried in rendered beef fat, topped with cultured crème fraîche and 30g tin of Sturia Oscietra caviar.

Freshly shucked Cornish Porthilly rock oyster served over crushed ice with fermented garden chilli mignonette and lemon oil.

Trio of chilled Cornish rock oysters dressed with shallot vinegar pearls and micro-farm coastal herbs.

Signature buttermilk-brined crispy chicken morsel glazed with smoked honey and crowned with a spoonful of Oscietra caviar.

Crisp aerated potato pillows piped with silky whipped smoked cod's roe emulsion and grated cured egg yolk.

Warm house-fermented spelt sourdough soaked in local ale, served with whipped roasted chicken butter and smooth chicken liver parfait.

Hand-picked white and brown Brixham crab meat paired with sweet Isle of Wight heritage tomatoes, fermented jalapeño oil, and chilled tomato dashi.

Seared Scottish Orkney scallop with caramelised cauliflower purée, wild garlic butter emulsion, and toasted hazelnut crumb.

Blowtorched cured mackerel fillet served with pickled micro-farm gooseberries, buttermilk whey, and horseradish snow.

Salt-baked estate beetroot roasted over embers with whipped Staffordshire goat's curd, walnut praline, and aged balsamic.

Velvety Madeira-infused chicken liver parfait glazed with cherry jelly, served with toasted sourdough brioche and pickled elderberries.

Charcoal-glazed maitake mushroom brushed with fermented mushroom tare, served with black winter truffle emulsion and crispy shallots.

Roasted fillet of sustainable Gigha halibut with steamed Cornish St Austell mussels, sweet grelot onion, and smoked dulse butter sauce.

Pan-roasted prime Cornish turbot glazed in brown butter, garnished with coastal sea aster, crushed Jersey Royals, and champagne velouté.

Chargrilled local fallow venison loin with braised haunch tartlet, celeriac mousseline, pickled blackcurrants, and juniper jus.

Pressed crispy lamb belly paired with pink-roasted lamb rump, crispy lamb sweetbreads, spring peas, and garden mint emulsion.

35-day dry-aged Staffordshire sirloin roasted over oak embers, served pink with beef fat roast potatoes, Yorkshire pudding, and rich roasting gravy.

Free-range Staffordshire Packington pork belly with blistered crackling, burnt apple purée, sage stuffing, and cider jus.

Puff-pastry Wellington stuffed with roasted celeriac, wild mushrooms, caramelised onion, and toasted hazelnuts with vegan red wine jus.

Fluffy Maris Piper potatoes confited and roasted until golden and crisp in seasoned beef dripping with rosemary sea salt.

Roasted micro-farm cauliflower florets baked under bubbling mature Lincolnshire Poacher cheese sauce and black truffle crumbs.

Freshly harvested estate cavolo nero, hispi cabbage, and garden peas tossed in cultured butter and cracked black pepper.

Heirloom rainbow carrots roasted in Boat apiary wildflower honey and garden thyme.

Crisp outside, fluffy inside triple-cooked potato chips dusted with fermented yeast salt.

Slow-simmered veal and beef roasting juices enriched with roasted bone marrow and Burgundy wine.

Freshly grated pungent horseradish folded into light whipped Staffordshire double cream with lemon zest.

Finely chopped estate spearmint steeped in raw apple cider vinegar and demerara sugar.

Trolley selection of four seasonal British and Irish farmhouse cheeses served with estate honeycomb, quince jelly, and seeded crackers.

Silky 40% Valrhona Jivara chocolate ganache paired with malted barley ice cream, caramelised cereal crunch, and sea salt.

Macerated local Staffordshire strawberries layered with aerated toasted hay mousse, basil sorbet, and crisp meringue shards.

Zesty frozen Amalfi lemon parfait drizzled with raw honey from The Boat's own hives, yoghurt tuile, and chamomile gel.

Warm steamed sponge pudding drenched in salted butterscotch sauce with clotted cream ice cream (Sunday Lunch classic).

Smaller portion of dry-aged Staffordshire roast beef or chicken breast with roast potatoes, carrots, peas, Yorkshire pudding, and gravy.

Crisp battered fresh Cornish white fish fillet served with hand-cut chips and crushed garden peas (available on request).

Six curated 75ml pours of organic and low-intervention European wines selected to complement each course of the tasting menu.

House-fermented botanical shrubs, elderflower kombuchas, cold-brewed oolong infusions, and spiced apple verjus crafted in-house.

Crisp Sussex English sparkling wine with notes of orchard apple, brioche, and bright chalky minerality.

Non-alcoholic botanical distillate shaken with foraged Lichfield elderflower cordial, cucumber ribbons, and Fever-Tree soda.

Ethical British spring water served chilled in recycled glass bottles for the table.

Freshly brewed speciality roast coffee or loose-leaf herbal tea accompanied by handmade seasonal chocolates and fruit jellies.