Eating out

Give the galley slave a night (or two!) off and enjoy delicious dining crafted from local ingredients at our on-site restaurant, Salt.

Featuring a carefully curated menu with a focus on provenance and sustainability created by Chef Patron Paul Clarke and Head Chef Emma Dedman. Open Wednesday to Sunday (see the website for full opening hours) for brunch, lunch, dinner, Sunday roast, coffee and pastries! Booking is definitely recommended!

Salt stocks a great range of drinks including their own Barts Beer lager with a percentage donated to the Andrew Simpson Foundation and delicious dishes crafted from local produce, this is the place to relax with something chilled in hand after a hard day on the water.