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Luxury Seafood Menu

£99.95£149.95

Serves 4
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Bring the French Riviera into your home with our Luxury Seafood Menu.

Loving curated by our executive chef, this menu evokes long drawn out summer days on the coast and serves 4.

On the Menu

Seafood Platter​

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

2 Dressed British Crab, prepared and ready to eat

Shell-on King Prawns

1 Sourdough Demi-Baguette and Butter

Tartare Sauce

Caviar (20g) – optional extra

Lobster Thermidor & Frites

1 full native Lobster with Thermidor Sauce

Frites

Desserts

Chocolate Mousse – Indulgent, dark chocolate mousse

Crème Caramel – Traditional set vanilla pod custard with dark caramel

 

One limited edition Côte tea towel, a gift from us to you.

 

Choose to add a bottle of Crémant de Bourgogne sparkling wine to make your experience even more special.

Crémant de Bourgogne, NV Brut, Veuve Ambal – 750ml 12% abv

Dry sparkling wine from Burgundy, with delicate bubbles with high acidity. Green apple notes with a great balance of yeasty flavours.

 

Note: If your lobster meat and shells are a little green, do not worry, this is completely normal – it is tomalley and will help add flavour.

Scallops 31 kcal per portion 

Ingredients: Scallops (Pecten maximus) (Mollusc) 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans, are handled.  

 

Garlic Butter 213 kcal per portion 

Ingredients: Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

 

Dressed Crab 55 kcal per portion 

Ingredients: White Crab Meat (Crustacean), Brown Crab Meat (Crustacean). 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

 

Cooked Lobster 129 kcal per portion 

Ingredients: Lobster (Crustacean 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, and Molluscs are handled.  

 

Thermidor Sauce 75 kcal per portion 

Ingredients: Water, Creme Liquid (Milk), White Wine (De-alcoholised Italian White  (60%), Italian White  (40%), Salt, Preservative: Sulphur Dioxide), Shallots, Unsalted Butter (Milk), Lobster Glaze ((Crustacean) Extract, Tomato, Carrot Juice) Fish Stock (Water, Fish Extract, Mussel Stock (Mollusc) Extract, Maltodextrin, Salt, Sunflower Oil, Yeast Extract, Natural Flavouring, Spice Extract), Comte Cheese (Milk), Dijon Mustard, Corn Flour, Parsley, Tarragon, Black Pepper, Piment D’Esplette. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Tree Nuts, Soya, are handled.  

  

King Prawns 112 kcal per portion 

Ingredients: Prawn (Crustacean), salt, antioxidant (E-223) (Sulphites) and acidity regulator (E-330) 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, and Molluscs are handled.  

 

Frites 391 kcal per portion 

Ingredients: Potatoes, Sunflower Oil, Dextrose. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Milk, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

 

Tartare Sauce 219 kcal per portion 

Ingredients: Rapeseed Oil, Shallots, Capers (Capers, Salt, Water Grape Vinegar (Sulphites)), Cornichons (Cornichons, Salt, Acetic Acid, Water, Grape Vinegar (Sulphites)), Goop (Water, Salt, Castor Sugar, Corn Flour, Spirit Vinegar (Sulphites), Lemon Juice), Egg Yolk (Egg), Tabasco Red (Distilled Vinegar, Red Pepper, Salt).  

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

 

Chocolate Mousse  514 kcal per portion 

Double Cream (Milk) (47%), Dark Chocolate (Cocoa Mass 44.0 %, Sugar, Cocoa Butter 12.0 %, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring) (23%), Egg White, Egg Yolk, Sugar. 

May contain tree nuts. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Tree Nuts, Mustard, Fish, Crustaceans, and Molluscs are handled.  

 

Crème Caramel 325 kcal per portion 

Crème Liquide (Milk), Whole Milk, Brown Sugar, Whole Egg, Pasteurised Egg Yolk, Vanilla Pod (0.3%), Water. 

May contain tree nuts. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

 

Adults need around 2000 kcal a day. 

 

 

SEAFOOD PLATTER

In the box: Sourdough demi-baguette, butter, king scallops, scallop shells, garlic butter, shell-on king prawns, dressed crab, tartare sauce

Sourdough Demi-Baguette

Prep time: 1 minute cook time: 10 minutes

  • Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
  • Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.
  • 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

  • Gently pat your scallops dry with a kitchen towel before seasoning with salt and pepper.
  • Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side.
  • 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

  • Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
  • Gently pat your scallops dry with a kitchen towel before seasoning with salt and pepper.
  • Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter.
  • 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

Ready to eat. Remove head and peel prawn before eating.

 

Dressed British Crab

Ready to eat.

Enjoy cold. Run a fork through the flaky crab meat to loosen it, then drizzle with some olive oil and lemon juice if you have any.

Tartare Sauce

Ready to eat.

 

To serve

Arrange the scallops, prawns and dressed crab on a large serving dish. Decant the tartare sauce 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.

 

Lobster Thermidor

Served with frites.

Prep time: 5 minutes cook time: 20 minutes

In the box: Lobster, Thermidor sauce, frites

  • Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
  • Empty the frites onto a non-stick baking tray and spread evenly. Place into the oven and set the timer for 5 minutes.
  • Remove the lobster from its packaging and place on a baking tray, shell side down.
  • Open the pot of thermidor sauce and mix thoroughly, then spread it evenly over the lobster meat.
  • Once the 5 minutes for the frites is up, add the lobsters to the oven and cook for 20 minutes or until the top of the sauce is a golden brown and the frites are golden.
  • Season the frites with salt to taste.

To serve

Plate up the lobsters and serve with frites. If you have some salad leaves, serve alongside your meal.

 

 

DESSERT

Dark Chocolate Mousse

Ready to eat.

Crème Caramel

Ready to eat.

Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.

DISCLAIMER

We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.