Arbory Afloat 18/19 has come to an end, and what a season it was! Thank you to all our guests, amazing staff and suppliers for what has been our best season yet. Follow our social accounts to keep in the loop with our future plans.
Sun-drenched drinking sessions on Afloat featured fruit-driven cocktails from an extensive, Euro-influenced lineup & bespoke gin creations, crafted on a range of small-batch tonics & clever garnishes.
Wine Director Raul Moreno Yagüe curated an inspired wine list, strongly influenced by the ocean. Executive Chef Nick Bennett created a menu taking influence from Cinque Terre’s rugged coastline & its romantic fishing villages. Arbory Afloat 18/19 was a celebration of Italian hospitality, offering small & large plates designed to be shared by groups. The menu had a strong seafood focus with special attention given to oyster sourcing. Neapolitan pizza & modern Italian mains with a twist were cooked in an open kitchen boasting an imported wood-fired oven.