The Sensual Voyage, Saint Valentine's Weekend 

To celebrate Saint Valentine’s Weekend - a decadent feast for all the senses. The Sensual Voyage features Veuve Clicquot Champagne and Mayfair perfumer Miller Harris onboard the ultra luxe 61 metre river yacht, the Silver Sturgeon.

Indulge your beloved from the moment you step onboard, via the private Savoy Pier, with a Veuve Clicquot Rosé Champagne reception followed by a three course menu designed by “rhubarb” on the river. Each of the fifty exclusive tables (either Arne Jacobson ‘Grand Prix’ chairs or butter-soft leather booth seats) will be strewn with rose petals, scented by Miller Harris candles and a perfect orchid tied with Swarovski crystal.

Your sensory experience onboard will be beautifully enhanced by London perfumer, Lyn Harris of Miller Harris, featuring, pure ‘Noix de Tubereuse’ and ‘Citron Citron’ Fragrant Candles, The Bergamot/ The Petales/ The Fume after dinner teas and a Miller Harris Ladies Powder Room, together with exquisite floral designs by in-house florist Toby B. Roberts.

Throughout your cruise one of London’s most creative lounge DJs, Audio Sushi, will mix an evocative and magical theme to accompany the views of the city’s romantic riverscape.

Saturday 14th February (Dinner Cruise) - £125.00 per person
Sunday 15th February (Lunch Cruise) - £105.00 per person

Search for available tables:
Saturday 14/02/2009 (Dinner Cruise boarding 7pm)
Sunday 15/02/2009 (Lunch Cruise boarding 11.30am)

Silver Sturgeon Reservations

Exclusive Three Course menu by"rhubarb" on the river 

First Courses

Cep and Jerusulem artichoke soup with black truffle shavings,
truffle oil and a parmesan wafer
OR
Salad of cured salmon, shaved fennel, mooli and blood orange
with crushed coriander seed vinaigrette

"rhubarb's" house baked breads and unsalted butter

Main Courses

Roast saddle of lamb with rosemary and garlic, boulangere potatoes,
caramelised chicory pipérade and red wine jus
OR
Seabass fillet, parsnip purée, steamed spinach,
confit sweet garlic, sautéed wild mushrooms and morel beurre blanc

Vegetarian alternative (pre-ordered)
Aubergine Parmigiana, layered with mozzarella, tomato and
parmesan, roasted vegetables and balsamic jus

Desserts

Bitter chocolate tart with espresso crème anglaise,
pistachio ice cream and raspberries
OR
“rhubarb’s” Knickerbocker Glory
with vanilla bean crème brûlée, rhubarb compote,
sparkling berries and strawberry ice cream

Fairtrade and Organic Coffee or Miller Harris Fragrant Teas

Homemade Veuve Clicquot Champagne Truffles