St Hilda Sea Adventures Menus

Menus Afloat

Food on board is prepared every day from fresh ingredients, using locally sourced food and speciality produce whenever possible. Vegetarians and special diets can be catered for. 

You can fish from the boat and your catch can be served for dinner. All our guests say that they have never tasted anything more delicious than their freshly caught mackerel. There is also the possibility of responsibly sourced seafood from local fishermen - straight out of the sea and into the pan! 

Here is a taste of the type of meals that the chef produces each day from the galley:


Choose from a selection of cereals and porridge, fresh fruit, yoghurt, warm bread (St Hilda) or toast (Seahorse II/Gemini Explorer/Speideren) with honey, marmalade and preserves. Also, a variety of options, depending on availability, which can include pancakes, croissants, free range soft-boiled/fried/scrambled eggs, sausages, bacon, beans and black pudding. And, of course, plenty of tea and filter coffee.


Lunches may consist of some of the following: a selection of cheeses, cured meats, salads, home-made soup, savoury roulade, quiche, kedgeree and various chef specialities. When going ashore a packed lunch can be provided.

Evening Meal

Each evening, following the aperitif, we serve a different main course, a selection of cheeses and/or dessert. Here are some examples of the main courses and desserts:

  • Roast leg of Scottish lamb with garlic and rosemary, roasted potatoes and root vegetables and flageolet beans.                            Scottish summer fruits served with cream.
  • Pork tenderloin and porcini mushroom cream sauce served with basmati rice and green beans.                                                        Cranachan, a traditional Scottish dessert.  
  • Venison stew served with sautéed red cabbage and mashed potatoes.                                                                                                     Crème caramel.
  • Haggis, neeps and tatties.                                                                                                                                                                        Lemon syllabub served with shortbread.
  • Catch of the day (for instance mackerel en papillotes) served with new potatoes and green salad.                                              Spiced poached pears with hot chocolate sauce.
  • Dauphinois fish pie with roasted broccoli.                                                                                                                                                  Eton Mess. 
  • Lentil dhal with crispy sweet potatos, served with basmati rice, chapattis, mango chutney and lime pickle.                                    Chocolate mousse.
  • Stuffed peppers, courgettes and aubergines served with wild rice.                                                                                                      Fruit crumble and custard.

House wine (half a bottle) and continental lager is complimentary with the pre-dinner aperitif and evening meal. However, feel free to bring your favourite tipple on board. Onboard our small ships we have a fine (if limited) selection of single malts in the honesty bar. Onboard Seahorse II, Speideren and Gemini Explorer there is a limited supply of ice, however, onboard St Hilda we are unable to supply ice.


We serve morning coffee and afternoon tea. When onboard, afternoon tea often consists of warm scones served with clotted cream and preserves or home-made cookies or cake. There is always a "help yourself" fruit bowl available in the main saloon.

Special dietary requirements?

Do not hesitate to contact us 

Reasons to book

  • Breakfast, snacks, lunch and dinner
  • Locally sourced food
  • Pre-dinner aperitif & wine with dinner
  • We can cater for vegetarians and special diets

A wonderful adventure! It was nice to see so many out of the way places and relax to the rhythm of the life on the ship. Enjoyed the fun company and the crew. Favourite island = Islay. Favourite moorings = Tayvallich and Luing. Fun to get scallops, langoustines and mackerel along the way. Definitely a trip to remember. 

—laceJim & Robin - USA, Seahorse II, September 2018


It was all wonderful - watching over 100 gannets divebombing again and again like WW2 fighter pilots. Spectacular. Gathering wild mussels as big as the palm of your hand, then seeing them reappear as moules marinieres . Landing mackerel by the dozen and enjoying them as fresh as it's possible to be. Waitrose will never be able to compete!

Sue, June 2012