The Boat Inn pub is situated in the beautiful village of Hayton, located just 10 min drive from the market town of Retford and 15 mins drive from Doncaster/Sheffield Airport.
This pub has a long-standing history in the heart of the Hayton, Retford countryside. The Boat Inn has been updated to keep the features of an old pub with soft touch of the new.
MONDAY – TUESDAY
CLOSED
WEDNESDAY – SATURDAY
12PM – 10:30PM
SUNDAY
12PM – 6:30PM
MONDAY – TUESDAY
CLOSED
WEDNESDAY – SATURDAY
12PM -3.00PM | 5PM – 8:30PM
SUNDAY
12PM – 5:00PM
Our fantastic team of Chefs have designed a fabulous menu – with something to suit all tastes and requirements. We also offer some extra special seasonal dishes – using fresh local products.
Please ask for our daily Special Board.
Soft-shell crab & tiger king prawns, cooked in a sizzling pan with butter, chorizo, garlic, and chilli, served with warm bread for dipping (NG)
Fresh mussels gently steamed in a classic sauce of white wine, garlic & cream, enriched with aromatic herbs, served with warm artisan bread (V,NG)
With aromatic truffle oil, garlic and aged Parmesan, served on toasted artisan sourdough topped with a peppery rocket salad (VE, V,NG)
Crispy pork belly glazed in sweet soy ketjap manis, finished with a rich, nutty satay sauce for the perfect balance of savoury depth and gentle spice (NG)
A daily selection of handcrafted pies, served with seasonal buttered vegetables, creamy mash, and a rich red wine gravy–Ask for today selection
A vibrant seafood medley in a silky white wine and garlic cream, served over al dente tagliatelle and finished with a sprinkle of Parmesan (V)
Flame-grilled harissa chicken thighs, rich with spice and char, served with crisp house salad, warm pitta, golden skin-on fries, and a refreshing, minted yoghurt (NG)
Fresh fish in a light, crisp Hawkstone beer batter, served with golden triple-cooked chips, buttered peas, and tangy tartare sauce (V, NG)
Slow-braised British beef, cooked low and slow in a rich Burgundy red wine sauce with smoked pancetta, pearl onions, wild mushrooms and thyme, served with truffle & Parmesan mash and seasonal vegetables. (NG)
