Endurance Boat Café
Now open for Spring-Summer 2024!
Saturdays 10-1
Sundays 10-4
You can also book onto one of our supper club evenings. Details below!
SUPPER CLUB
I run a bi-monthly vegetarian dinner onboard the Endurance, so please get in touch if you might be interested in reserving a place for a cosy feast and evening of fun!
I’ll be taking bookings of up to 6 guests, with payment taken in advance.
Suppers will consist of seven courses with wine pairing, all for £75!
All ingredients are sourced as locally and as seasonally as possible, featuring wines and delicacies from across Oxfordshire.
April Menu
Warm oregano focaccia using Wessex Mill flour
Hendred Vineyard - Hendred Brut English sparkling wine
Highmoor & Witheridge cheese croquetas with chive & chilli aioli
Ollara Gran Reserva 2016 Rioja
Charred local purple sprouting on lemon butter bean purée with romesco and toasted almonds
Wild garlic & roasted leek heart risotto with Brightwell Ash goats cheese
Brightwell Vineyard - Oxford Gold
Grapefruit & vodka sorbet
Rhubarb tart tatin with local honey cream
Rhubarb & custard Abingdon gin sour
Coffee & homemade truffles
March Menu
Warm wild garlic brioche using Wessex Mill flour
Hendred Vineyard - Hendred Brut English sparkling wine
Charred spring cabbage & Oxford blue dressing with walnuts
Brightwell Vineyard - Oxford Flint
Celeriac Anna with celeriac, white wine & tarragon broth
Beetroot ravioli with Brightwell Ash goats cheese and toasted hazelnuts
Valpolicella Ripasso 2015
Blood orange vodka sorbet
Rhubarb tarte tatin with local honey cream
Rhubarb Abingdon Gin sour
Coffee & homemade truffles
February Menu
Hendred Fizz/Dragon’s blood frozen berries cocktail with Takara Plum
Warm Wessex Mill flour focaccia
Leek & Witheridge cheese tart with homemade puff pastry & local leaves
JoJo’s Vineyard Bacchus-Seyval Blanc
Charred spring cabbage with lemon parmesan dressing with toasted hazelnuts
Lions mane mushroom steak/King Oyster with truffled potato and cavolo nero
Navajas 2014 Rioja
Basil, lemon & vodka sorbet
Blood orange, homemade marmalade & cardamom soufra with honey cream
Blood orange whisky sour
Coffee & homemade truffles
December Menu
Hot cloudy apple & Wild Oxen spiced rum cocktail
Chilli, miso & garlic sprout bites
Rich mushroom parfait with brandy jelly and focaccia toasts
Brightwell Vineyard ‘Oxford Gold’
Butter poached carrots, spiced carrot purée, toasted hazelnuts and Brightwell Ash goats cheese
Chestnut ravioli in a red wine & porcini reduction with cavolo nero crisp
2012 Médoc
Earl Grey poached pear sorbet
Chocolate orange soufflé with Endurance Boat Cafe marmalade ice cream
Old Luxter’s Blood Orange liqueur
Coffee and almond & pecan salted caramel brittle
November 18th Menu
Shackleton whisky & Endurance Boat Cafe marmalade sour
Roasted fennel, celeriac & russet apple soup with caramelised onion brioche
Brightwell Vineyard - Oxford Gold
Deep fried blue oyster mushroom with kimchi mayo and toasted sesame chilli dressing
Crown prince & aubergine pavé with Highmoor & tarragon cream sauce and pecans
Dogajolo ‘Super Tuscan’
Quince, lemon & vodka sorbet
Gooseberry meringue tart with basil ice cream
Old Luxter’s Wild Peach liqueur
Coffee & homemade truffles
November 11th Menu
Passionfruit & Abingdon Gin cocktail
Warm homemade oregano brioche with garlic & chive goats butter
Pear & whipped Sinodun Hill goats cheese with herb oil
Shallot & thyme tatin
Hendred Rosé
Honeybear squash gnocchi in sage butter with toasted walnuts & Oxford Blue
Brightwell Vineyard Regatta red
Quince & lemon vodka ice
Warm St Clements almond cake with Endurance Boat Cafe marmalade ice cream
Old Luxter’s Blood Orange liqueur
Coffee & homemade truffles
Halloween Menu
‘Pixies eggs’
Soy, ginger & chilli pickled quails eggs on black sesame & seaweed
Lychee eyeball cocktail with Kwai Feh and Empress gin
‘Sorcerer’s couldron’
Spicy kabocha squash soup with creme fraiche and toasted pecans with homemade caramelised onion brioche
Brightwell Vineyard Bacchus white
‘Cockroach’
Oxford Blue stuffed Medjool dates
'Witches hair’
Confit tomato, pine nut & basil with thick, hand-cut homemade black pasta.
2017 Rosso di Montepulciano
'Devilspawn’
Cucumber, lime & vodka pearls
'Giant’s eyeball’
Local honey & thyme panna cotta with raspberry coulis and almond biscuit shards
Old Luxter’s Raspberry Liqueur
'Poisoned truffles’
with coffee
October
Warm Wessex Mill focaccia with olive oil
Hendred Brut sparkling wine
Aubergine Schnitzel with Norton & Yarrow Sinodun Hill whipped goats cheese with gremolata, lemon gel and toasted pine nuts
Brightwell Vineyard Bacchus white
King oyster mushrooms in brandy miso sauce with toasted hazelnuts, cavolo nero and truffled creamed potato
Beronia Reserva Rioja
Passionfruit semifreddo with white chocolate, Bacardi & lime sauce
Royal Tokaji Aszu
Coffee & homemade truffles
August Menu
Lemon, borage & elderflower Empress Gin cocktail
Homemade Wessex Mill focaccia with nasturtium goats butter
Fried aubergine with oregano & black truffle honey
Courgette & mint rosti with whipped Norton & Yarrow goats curd
Brightwell Vineyard Bacchus white
Burnt leek, cannellini bean & lemon with pine nuts
Rizzardi Pojega 2019 Valpolicella
Giant baked Alaska with blackberry, raspberry & pistachio to share
Old Luxters Raspberry Liqueur
Coffee & homemade truffles