Luxe Seafood Box

Bring the French Riviera into your home with our Luxe Seafood Box.

Loving curated by our executive chef, this menu evokes long drawn out summer days on the coast. Best served as a selection and serves 2.

On the Menu

6 British King Scallops​ served in scallop shells with garlic butter

Our signature Crab Maison

Shell-on cooked King Prawns served with a Saffron Mayonnaise

Sourdough Demi-Baguette and French Butter

Smoked Salmon

Why not add Lobster Thermidor to your order for the ultimate seafood experience?

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

Baguette: Calories: 171kcal per half baguette.
Scallops: Calories: 21kcal per 2 scallops.
Garlic Butter: Calories: 212kcal per half pack.
Crab Maison: Calories: 82kcal per half pack.
King Prawns: Calories: 170kcal per half pack.
Smoked Salmon: Calories: 196kcal per half pack.
Saffron Mayo: Calories: 154kcal per quarter pack.

Sourdough Demi-Baguette 

Prep time: 1 minute cook time: 10 minutes 

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6). 
2. Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.  
3. Once done, Serve with butter 

King Scallops 

Served in a scallop shell with garlic butter. 

Prep time: 5 minutes Cook time: 10 minutes 

In the box: King scallops, scallop shells, garlic butter 

On the Hob 

1. Rinse your scallops before use, gently patting scallops dry immediately after rinsing, before seasoning with salt and pepper.  
2. Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side. 
3. Turning the scallops over, cook for another 3 minutes. Add the garlic butter and reduce the heat. Once the scallops are cooked, place one into each shell, pouring any remaining melted butter from the pan oven the scallops. 

In the oven 

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6). 
2. Rinse your scallops before use, gently patting scallops dry immediately after rinsing, before seasoning with salt and pepper.  
3. Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter.  
4. Bake for 10 minutes.  

To serve 

Divide the scallops between your plates. If you have a lemon, squeeze over the scallops. 

Shell-on King Prawns 

These can be eaten cold. If you prefer them warm, drizzle a little oil in a hot pan and lightly fry the prawns for 3-4 minutes. Remove head and peel prawn before eating. 

Crab Maison:

Ready to eat.  

Enjoy cold. Best served on a warm, toasted sourdough baguette with butter.  

Saffron Aioli 

Ready to eat. 

To serve 

Arrange the scallops, prawns and crab mayonnaise on a large serving dish. Decant the saffron aioli into a small bowl and serve with the demi-baguette and butter. Place in the centre of the table and give your guests a couple of finger bowls (see below) to rinse their fingers.  

How to make finger bowl 

Pour warm water into a small bowl, adding a few slices of lemon if you would like. Place near your guests on the table for them to rinse their fingers and dry them on napkins.