The Yacht London

This navy yacht-turned-restaurant permanently moored near Temple tube dates back to 1927, and its history is obvious as soon as you step on board, with several of the original features all still looking shipshape. While seafood might have been the obvious course for the menu to follow, veg-centric dishes are instead to the fore. Delicately assembled roasted aubergine is fashioned into something like a mille-feuille, mixing layers of crumbly rye bread with velvety aubergine and a smear of butternut squash purée. Elsewhere veg is used to equally good effect in the earthy mushrooms, steamed kale and shreds of parsnip crisps accompanying succulent chicken stuffed with melted red Cheddar, while pretty desserts include a fluffy cheesecake mousse. The bar serves up a great selection of G&Ts alongside wines and Champagne, and on-the-ball staff are attentive. With creaks from the hull coming from the rising and falling of the tide, there’s no escaping the fact you’re on a boat, but bring your sea legs and The Yacht is a relaxed and romantic setting. 

Boasting incredible views of London and the Thames, The Yacht is a unique restaurant in the form an ex-navy yacht moored on the river, not far from Temple tube station. Serving elegantly presented Modern European dishes, The Yacht is a perfect spot for a special occasion or for when you just want to eat somewhere a bit different from normal.

When you visit, a long tunnel leads you from the riverbank to the decks of the three storey boat. The restaurant is on the middle floor, which you enter on, and is smartly decorated with a bar at one end and tables stretch all the way down to the other end. The main feature of the dining room is, of course, the amazing view of the river. On the floor above is an open air lounge and bar area where you can enjoy a few drinks during the warmer months. On the below floor is a cosier indoor bar area where you can retreat to after your meal.

The food comes from Chef Dumitri Fercal and can be enjoyed either during lunch, where a more casual a la carte menu is offered, or during supper where the menu is more of a fine-dining vibe. Starters on the menu include beef fillet fritters served with spiced octopus, sesame seeds and wasabi mayonnaise for dinner and chicken liver parfait for lunch. Main courses during lunch might include hake fillet served with chorizo, sautéed potato and lemon beurre noisette; or for dinner perhaps a pan fried duck breast served with spring onion mash, glazed carrot and port jus.

Additionally there is an appealing dessert menu featuring dishes such as salted caramel New York cheesecake and chocolate lava cake, as well as a separate afternoon tea menu available too.

This is all accompanied by a drinks menu including a selection of cocktails, bubbles and wines by the glass and bottle.