River Thames Boat launches new Spring Menu

 R.S Hispaniola launches seasonal spring menu

Created by new Head Chef Barry White 

R.S Hispaniola, City Cruises’ permanently moored restaurant and bar , has launched its latest gastronomic offering for the spring season. 

The spring menu is the first full menu created by the restaurant’s new Head Chef, Barry White, who was appointed by City Cruises in February. The menu, which is available from 1 April, focuses on the use of seasonal produce to bring together a delicious menu of 22 European dishes to choose from.     

hispan menu

With options such as Warm Wood Pigeon Salad, Seared Sea Trout and Blueberry, Apple & Pistachio Crumble, diners can enjoy the tastes of spring whilst taking in some of the best views of the Thames from Hispaniola’s permanent mooring at Embankment. And, to take advantage of the longer evenings that come with spring, patrons can enjoy a pre-dinner cocktail on the Sun Deck that looks out onto cross-river views of the London Eye and Westminster.  

New Head Chef Barry White has joined Hispaniola with a wealth of exceptional experience. Having worked in kitchens across the globe from London to Jamaica and Thailand, Barry joined 2 Michelin Star chef Tom Kerridge as part of his team at Royal Ascot last summer, where he plated up fine dining dishes showcasing Tom’s signature British flavours. 

I highly recommend trying the melt in your mouth  Ox cheek as  a main and the fruity seasonal crumble for dessert. The Upper Deck has a feel classic brasserie feel serving restaurant classic dishes, with stunning views of London what more could you ask for? 

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