Madame Tussauds + London Aquarium & FREE Tower Bridge

Our delicious Brunch menu includes all of the following: Smoked Salmon with Sliced Tomato, Onion & Capers Croissants & Assorted Bagels with Cream Cheese, Butter & Jams Granola & Yogurt Parfaits Fresh Sliced Summer Fruits Assorted Muffins & Danishes Smoked Turkey with Bacon & Cheddar Wrap Quiches: [spinach & mushroom] [ham & onion] Mini Brioche Sandwiches: [watercress, cucumber & goat cheese] [black forest ham with brie & honey mustard] Tea/Coffee Service Freshly Squeezed Orange Juice Unlimited Champagne (did someone say mimosas?)   Shearwater is a classic Newport-style schooner yacht, only recently recognized as a national landmark in 2009. The vessel was built by Rice Brother Corporation in East Boothbay, Maine, back in a time when yachting was a rare combination of elegance and adventure; Rice Bros. were well known for building luxury pleasure yachts and produced some 4,000 hulls over a period of 64 years. The keel was laid down on January 4, 1929 and a news clip from the Boothbay Register reflects alongside a photograph "Tyler Hodgon at the old Tide Mill is getting out timbers for the schooner to be built at Rice’s. Vessel to be built of native white oak." Traditionally built from hand-hewn native white oak, she was the last boat to be constructed at that yard - likely due to the ensuing Great Depression brought on by the Stock Market Crash that occurred later that autumn. East Boothbay was a small coastal town with shipbuilding being its only industry. About 40 workmen were employed for the construction of SHEARWATER. Her designer Theodore Donald Wells was born in Hudson Falls, N Y on October 22, 1875. He was a naval architect and marine engineer, a member of the Society of Naval Architects and Marine Engineers and also the Institute of Naval Architects London. His education included post-graduate work at the University of Glasgow in Scotland. He began his career as a member of the firm Herreshoff and Wells, N. Y. City in 1902. Working with Herreshoff no doubt had an influence on his designs, which bear similarities to many of the famous Herreshoff designed yachts of that time. From 1903 to 1907 he worked for Wintringham and Wells and then began practicing his profession under his own name. Mr. Wells joined the Navy Department in March 1917 and became Superintending Constructor of the Baltimore District U. S. N. Notable yachts designed and constructed under his supervision are "Viking" a 272 foot steel motor yacht built for George F. Baker in 1929 by Newport News and "Karina" a three masted schooner built for Robert E. Tod in 1932 by Staten Island Shipbuilding. Mr. Tod was a well-known offshore yachtsman as was his former yacht ‘Thistle", which competed in the Emperors Cup ocean race. SHEARWATER was launched on May 4, 1929 and photographs in the Boothbay Register reflect her graceful and elegant lines. Her first Captain, Leon Esterbrook of Edgarton, MA, arrived to take charge of the fitting out. Her owner Charles E Dunlap was a member of the Seawanhaka Corinthian Yacht Club, Oyster Bay, NY and this became SHEARWATER’s first homeport after her completion in late September 1929. It was there in Oyster Bay that she first started to thrill those who sailed in luxury aboard her and those who were privileged to crew her on race day. Since her launching and documentation in Lloyd’s Register of American Yachts in 1929, she has had a colorful history and has been carefully maintained and restored to standards that few contemporary vessels are able to match and is truly a piece of American Maritime History. On November 7, 1942 SHEARWATER was requisitioned by the War Shipping Administration and became a member of The United States Coast Guard’s Coastal Picket Patrol during World War Two. She was painted gray and bore the numbers CG67004. Based at Little Creek, Virginia she patrolled the waters east of the Chesapeake Bay entrance and south towards Cape Hatteras. Her skipper during that period reflected on how they used their free time while out on submarine patrol to race against other yachts and in his own words "sailed in tandem with the schooner Lord Jim, racing in and out of port, up and down the east coast and winning." She was designed and built as a gaff rigged schooner but during this period was changed to a Marconi rig. She carries over 2,550 square feet while under full sail. A true veteran world cruiser, she first transited the Panama Canal in July 1946 and in the late 1970’s and early 1980’s completed a two and a half-year global circumnavigation. In December 1971 Mrs. John B. Thayer of Rosemont, wife of a former trustee and treasurer, donated SHEARWATER to the University of Pennsylvania’s Institute of Environmental Medicine. She was used by the university as a laboratory for research on physiological responses to the stresses of living and working underwater. Captained by James Shearson, she was fitted with compressors, generators, monitoring instruments and a small decompression chamber. She has participated in many Ancient Mariner and Classic yacht races in U S waters as well as racing in the Bay of Islands in New Zealand while on her circumnavigation in the early 1980’s. It is rumored she was once dismasted in the famous Newport to Bermuda race. She was last raced by the current owners in San Diego in May 1995 in the American Schooner Cup and finished second overall. She entered the yacht charter industry in 1966 whilst on the West Coast sailing to the Channel Islands and was again used to generate income to keep her shipshape while owned by the University of Pennsylvania. During the chartering industry’s infancy in the Caribbean, SHEARWATER was known as the " Queen of the Fleet". Today she continues this tradition offering the most unique sailing experience and has passed rigid Coast Guard inspections and can carry up to 49 passengers. We welcome you to join us for an excellent opportunity to experience the ambiance of a vintage sailing vessel while delighting in the splendors of The Manhattan sky-line, the Statue of Liberty or the beauty of the oceans beyond.

Dinner buffet*

Sunset Dinner Buffet Menu


Salads  Organic Mixed Field Greens Smoked Bacon | Grape Tomatoes | English Cucumbers | Carrots | Corn | American Cheddar Cheese | Herb Croutons House-Made Ranch Dressing | Balsamic Vinaigrette| Low-Fat Italian Dressing Organic Spinach & Kale Salad Aged Reggiano Parmesan Cheese | Red Bell Peppers | Red Onions | Lemon & Oregano Dressing Roasted Red Beet Salad Pickled Shallots | Fresh Mint | Italian Parsley Mediterranean Couscous & Chickpea Salad Scallions | Plum Tomatoes | Cumin & Paprika Vinaigrette Orzo & Bay Shrimp Salad Scallions | English Cucumbers | Cherry Tomatoes | Dill & Mustard Vinaigrette ~  ~  ~ Vegetables and Pastas Roasted Broccoli Florets Toasted Garlic I Chili Flakes Creamed Corn & Cheddar Cheese Casserole Green Chilies | Scallions | Fresh Cilantro Baked Ziti Pasta Aged Reggiano Parmesan Cheese | Mozzarella Cheese | Spinach & Garlic Sauce Mashed Potatoes Idaho Potatoes & Roasted Garlic ~  ~  ~ Entrees Oven Baked Atlantic Cod Filet Tomato, Shallot & Caper Sauce Honey & Sesame Chicken Scallions | Fresno Chilies Whole-Roasted Pork Loin Dijon Mustard Cream Sauce Braised Beef Short Ribs Baby Carrots | Cabernet Sauvignon Sauce ~  ~  ~ Desserts Seasonal Fruit Lemon Pound Cake & Strawberries Red Velvet & Chocolate Chip Brownie Caramel Apple Bread Pudding

Salads Organic Mixed Field Greens  Smoked Bacon | Grape Tomatoes | English Cucumbers | Carrots | Corn | American Cheddar Cheese | Herb Croutons House-Made Ranch Dressing | Balsamic Vinaigrette | Low-Fat Italian Dressing Organic Spinach & Kale Salad  Aged Reggiano Parmesan Cheese | Red Bell Peppers | Red Onions | Lemon & Oregano Dressing Roasted Red Beet Salad  Pickled Shallots | Fresh Mint | Italian Parsley Mediterranean Couscous & Chickpea Salad  Scallions | Plum Tomatoes | Cumin & Paprika Vinaigrette ~  ~  ~ Vegetables, Potatoes & Pasta Roasted Broccoli Florets  Toasted Garlic | Chili Flakes Creamed Corn & Cheddar Cheese Casserole  Green Chilies | Scallions | Fresh Cilantro Baked Ziti Pasta  Aged Reggiano Parmesan Cheese | Mozzarella Cheese | Spinach & Garlic Sauce Mashed Potatoes  Idaho Potatoes | Roasted Garlic ~  ~  ~ Entrees Oven Baked Atlantic Cod Filet  Tomato, Shallot & Caper Sauce Honey & Sesame Chicken  Scallions | Fresno Chilies Whole-Roasted Pork Loin  Dijon Mustard Cream Sauce ~  ~  ~ Desserts Seasonal Fruit Lemon Pound Cake & Strawberries  Red Velvet & Chocolate Chip Brownie  Caramel Apple Bread Pudding

*Unlimited coffee, hot tea, iced tea and water   *Menu subject to change. Please inform your server if anyone in your party has a food allergy.

5-6 Hour BikeTour:
Bike and explore Beverly Hills down to the beach towns of Santa Monica and Venice
West Hollywood & 30+ Celebrity Homes
Ride Historic Route 66 and the Sunset Strip
Walking tour of Greystone Mansion Gardens & Grounds
Beverly Hills, Bel-Air, UCLA & Westwood
Santa Monica Beach, Pier, Promenade & Marina Del Rey
Venice Beach, Venice Canals, Muscle Beach & Skateboard Park
Culver City Studios & The Hollywood Sign
And much more!

The participants are received at the meeting point, at the end of the seating area of the dolphinarium, by a guide. He/She will welcome the participants and introduce the activity. The participants have to shower and change in the prepared facilities at the meeting point. There are lockers and ladies’/gents’ changing rooms and in which they may leave their belongings. After showering and putting on the wet suit, the participants will have to wash their hands with a disinfectant (clorhexidine). Upon entering the dolphinarium platform each participant will go through a footbath that will contain water and a disinfectant product for footwear (clorhexidine). The group approaches the pool while the trainers bring the dolphins to be able to give an educational talk about morphology and characteristics. Once the talk is finished, the visitors sit at the edge of the pool with their feet in the water, having the chance to interact with the dolphins by means of signals under the trainers’ instructions. Then the group of visitors will enter the pool that has been prepared for the activity and each participant has a moment’s individual Encounter, the chance to interact with the dolphins and has the chance briefly to touch a dolphin [strictly under the instruction and supervision of a qualified trainer]. Upon finishing, the group of visitors will be accompanied to the Meeting area where each participant will have to shower/change and collect his/her belongings. The group is bid farewell with a message about conservation and protection of the environment.       A truly wonderful unforgettable experience!               

MENUS Gran Palace Meat Menu:  Mediterranean cream of vegetable soup. Norwegian smoked salmon with baby leafs and sea flavours. Iberian pork sirloin with 5-Pepper sauce, potatoes au gratin and vegetables with a hint of apple. Triple Chocolate ice-cream with berries. Wine and Cava Gran Palace Fish Menu: Mediterranean cream of vegetable soup. Norwegian smoked salmon with fresh lettuce crudité and marinated prawns. Seasonal fish with garnish. Gran Palace cake. Wine and Cava. Gran Palace Vegetarian Menu:  Mediterranean cream of vegetable soup (onion, leek, potato and pumpkin). Grilled vegetables with Tofu. Wild rice sauté with mushrooms, and Indian vegetables with stewed piquillo pepper and a pasta crisp. Warm apple cake with vanilla ice-cream. Wine and Cava.   Gran Palace Plus Meat Menu: Mediterranean cream of vegetable soup. Norwegian smoked salmon with fresh salad. Beef sirloin with foie and mushroom sauce, potatoes au gratin and vegetables. Warm apple cake with vanilla ice-cream. Wine and Cava. Gran Palace Plus Fish Menu: Pâté or asparagus with mayonnaise. Mediterranean cream of vegetable soup. Norwegian smoked salmon with fresh lettuce crudité and marinated prawns. Seasonal fish with garnish. Gran Palace cake. Wine and Cava. Gran Palace Plus Vegetarian Menu: Mediterranean cream of vegetable soup (onion, leek, potato and pumpkin). Grilled vegetables with Tofu. Wild rice sauté with mushrooms, and Indian vegetables with stewed piquillo pepper sauce and a pasta crisp. Warm apple cake with vanilla ice-cream. Wine and Cava.   Menu for Kids: Spaghetti Bolognese. Pork escalope with milanese sauce and fried potatoes. Tulip cookie with Chocolate ice-cream.   Please note Benidorm Palace reserve the right to change the menus without notice. *Please note: all the visitors of a group need to choose a menu of the same category (normal or Plus) independently of the main dish chosen (Meat, Fish or Vegeterian).

VALENTINE'S DAY MENU Foie gras & Champagne gelee, toasted brioche *** Bass filet, fennel & mushrooms tulip, delicate ginger sauce OR Grilled duck breast, cranberry and honey sauce, baby seasonal vegetables *** «Paradis Latin» dessert, chocolate mist, citrus & red berries *** 1⁄2 Bottle of Bordeaux wine  Champagne at your will Mineral water