The Boater New Spring Menu
We started, as one might expect, with starters. I chose smoked salmon with pickled beetroot salad and orange dressing, which may have slightly lacked in presentation but made up for it in spades with amazing flavours. The combination of the rich salmon with the zing of beetroot and orange was fabulous. My dining companion chose the tomato and red pepper soup – rather safer in terms of flavours, but still delicious.
Next, I had a shepherd’s pie with slow-cooked lamb shoulder, fluffy mash and the most wonderful thick, aromatic gravy. It was absolutely the perfect comfort food dish – definitely recommended. However (and this is really saying something) I think I just preferred my dining companion’s choice – The Boater’s pie of the day, on this occasion steak & ale. I love a good pie, and this was certainly one of those. The pastry was perfectly flaky, and the filling was incredibly rich and flavoursome – gorgeous.
Finally, to dessert. For me, there was only one option: a sticky toffee pudding made with Vintage Ale and molasses, and served with Jude’s salted caramel ice cream. I’m not normally a pudding person, but this really was exquisite. The sticky toffee pudding was delectably soft & drenched with toffee sauce. I’d thought the salted caramel ice cream might be a bit much, but actually because the sticky toffee pudding wasn’t particularly sweet, it was a great match in terms of flavours. My dining companion opted for a mixed berry & apple crumble with custard, which he pronounced not quite as good as his mother-in-law’s (very diplomatic) but still a respectable eight out of ten.
All in all, I’d say I was thoroughly impressed by The Boater’s latest menu. Honourable mentions for dishes we didn’t choose, but would’ve liked to, must go to the fish & chips (which smelled incredible) and The Boater’s sausage of the day, in this case lamb & mint with a mint gravy. We’ll definitely be back soon to try them.
Sal Godfrey is a blogger and food writer from Bath who loves scribbling, cooking and eating, and provides creative content services for foodie companies.