A two-floor restaurant floating nearby Paddington Central. The custom-built boat is said to be inspired by the nautically themed Electa bookshop in Venice. Below deck, is a 40-cover restaurant overseen by Executive Chef Ross Keeling and Head Chef Reagan Ellenbroek, who are promising “honest British dishes using small producer cheese”. Upstairs, the open air deck is more of a casual spot for a glass of wine with a few nibbles.
The menu includes an array of classic cheese-themed dishes alongside a range of charcuterie, including a sausage laced with cheese, and a weekly list of seasonal cheese pairings.
Windrush goats’ curd with lamb scrumpets and pickled walnuts; Cropwell Bishop stilton devils on horseback; curried Quicke’s cheddar curds; Maida Vale washed rind cheese with treacle soda bread and smoked mackerel; aligot made with Mrs Kirkham’s Lancashire; a half-kilo baked-to-order Baron Bigod; and Yorkshire curd tart with malted milk chocolate cremeux.