Trafalgar Night at the Royal Maritime Hotel

An evening of fine dining and naval tradition — a five-course dinner, live music and a toast to the 'immortal memory'.
About this Event

An evening of fine dining and naval tradition — a five-course dinner, live music and a toast to the 'immortal memory'. Every booking supports Royal Navy, Royal Marines and Merchant Navy charities.

The Battle of Trafalgar was the naval engagement fought on 21 October 1805 between the British Royal Navy and the combined fleets of France and Spain, during the War of the Third Coalition of the Napoleonic Wars. It was a decisive victory — and one that cost the life of Vice-Admiral Lord Nelson.

More than two centuries on, in a city that has always belonged to the sea, we gather each October to raise a glass to Nelson and to all who fell alongside him. Here at the Royal Maritime Hotel — a home to sailors since 1850 — it is a tradition we are proud to keep.

It's a wonderful evening of good food, fine company and naval heritage in the heart of Portsmouth's historic dockyard quarter — and every booking supports serving and veteran members of the Royal Navy, Royal Marines and Merchant Navy. Accommodation is available for overnight stays; please just ask when you book.

What's included

A five-course dinner by Head Chef Peter Ashby

Wine and port

Live music through the evening

A toast to the 'immortal memory'

TRAFALGAR NIGHT — FIVE-COURSE MENU
By Head Chef Peter Ashby. A choice at each course — please give your selections and any dietary requirements when you book.

TO BEGIN
Artisan bread basket with lemon butter & herb oil

STARTERS

Braised oxtail & roasted Isle of Wight tomatoes with ciabatta wafer (GF on request)

Smoked salmon with prawns, horseradish cream & wild herbs, lime vinaigrette (GF)

Carrot ribbon with orange, avocado & rocket, quinoa granola salad, pomegranate molasses (V, VE, GF)

MAINS

Roast sirloin of beef, dauphinoise potato, tenderstem broccoli, heritage carrots, root vegetable purée & rustic Yorkshire pudding, red wine jus (GF on request)

Corn-fed chicken supreme, dauphinoise potato, tenderstem broccoli, heritage carrots, smoky bacon & chive cream sauce, crispy leeks (GF)

Braised baby gem on tomato puy lentils with roasted vegetables (V, VE, GF)

DESSERTS

Crème brûlée with fresh berries & clotted cream (GF)

Glazed lemon tart with raspberry sorbet (VE, GF)

Chocolate cheesecake with mandarin coulis

CHEESE
Plated cheese — cheddar, Isle of Wight brie, Wensleydale & stilton, water biscuits, red onion chutney & celery (GF on request). Vegan cheese plate available on request.

TO FINISH
Coffee & Royal Maritime rum truffles

Key: GF gluten-free · V vegetarian · VE vegan

We look forward to welcoming you.