Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Chef Rebecca Evans : 7 day sample menu
Sweetcorn and fritters
Sweetcorn and green chilli fritters with red pepper relish and avocado.
Crispy poached eggs
Proscuito wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.
Banana and sesame Crepes
Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.
Italian eggs Caprese
Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil
Toast and Ricotta
Home made toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey.
Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise
Tomato and Burrata tart
Mini tarts filled with marinated tomatoes and fresh burrata mozzarella, served with sliced boiled egg and and lemon balsamic dressing.
A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.
Smoked mackerel pate
Served with mini Brioche loaves, red onion chutney and green salad.
Thai crab cakes
Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons
Home made spinach and ricotta ravioli with tomato and balsamic drizzle, served with a zingy lemon and rocket salad.
Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Zatar.
Goats Cheese Pithivier
Oven baked puff pastry wrapped goats cheese served with an apple, cucumber and lemon salad and drizzled with balsamic glaze.
Smoked chicken salad
Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a chive Creme Fraiche
A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.
Cumin and parmesan crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.
Curried butter Chicken Kiev served atop butternut squash Sag Aloo
Rack of lamb
Herb crusted rack of lamb with a red wine reduction, served with minted new potatoes and buttered spring greens.
Pan seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.
Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.
Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower
Crisped pork belly accompanied by creamy mashed potato, apple puree and fine green greens
Hoisin duck breast
Pan seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy.
Mango and coconut pannacotta served with vanilla bean shortbread and champagne foam
Poppy seed cake
A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream.
Paper thin pineapple slices marinated in a ginger and chilli syrup, served with basil sorbet and a crispy almond Tuille
Rich chocolate cremeaux with an Amaretti crumb and a tangy orange fluid gel
Lemon tart with a shortcrust pastry served on a bed of toasted meringue with Dulche de Leche and fresh blueberries
Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries.
Spiced ginger Parkin Cake served with mango sorbet and toasted coconut.
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