Our first night onboard and I had to satisfy a craving for Dover sole so off we went to Fil Rouge.

I started with the Cajun spiced jumbo lump crab cake with roasted cherry tomato aioli. I believe I’ve perfected the crab cake at home but this was a winner.

David had the tuna tataki tart and the combination of tuna on a crispy tomato olive tart was surprising and delicious.

Standard Caesar salad, the paprika croutons and excellent anchovy took it up a notch.

Who knew crudities could be so good? David said he’d order it again.

The Dover sole did not disappoint. Deboned table side, we added some French green beans and irresistible Franck’s mashed potatoes for a perfect meal.

Accompanied by a lovely Chenin Blanc from Domaine Mosny, Loire. Cheers!