ODYSSEA

All menus are created specifically for each charter. On occasion, a meal may be swapped to a different day to allow for the best use of fresh ingredients and time.

DAY 1 

Lunch: Grilled Shrimp with Crispy Roasted Chickpeas, served with a fresh mango salad and finished with a cilantro lime vinaigrette.

Dinner: Garlic and Lemon Butter Roasted Mahi Mahi, finished with a creamy parmesan lemon butter sauce, served with baby potatoes, lemon zest asparagus, and a parmesan tuile.

Dessert: Dark chocolate brownies with toasted nuts and a touch of sea salt, served with creamy vanilla ice cream.

DAY 2 

Breakfast: Smashed avocado on freshly baked bread with fried eggs, chilli oil, served with bacon and and pickled red onions on the side.

Lunch: Chargrilled beef burgers with cheddar, arugula, pickles, and chipotle mayo. Served with rosemary potato wedges and citrus slaw.

Dinner: Seasoned pork tenderloin, seared until golden and served on a roasted garlic and squash purée, accompanied by fluffy couscous, baked apple slices, and braised red cabbage. Finished with a light white wine pan sauce.

Dessert: Classic Tiramisu layered with espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder.

DAY 3 

Breakfast: Delicate crêpes served with whipped mascarpone, fresh berries, caramelised banana and Nutella.

Lunch: Grilled Chicken Satay served with a rich peanut sauce, vermicelli noodles, crisp peppers, and a crunchy Asian slaw with sesame and fresh herbs.

Dinner: Baked salmon glazed with teriyaki and honey,served with rice and broccolini tossed with lime and cracked black pepper.

Dessert: Traditional Key lime pie with a buttery biscuit crust, topped with whipped cream and fresh lime zest.

DAY 4 

Breakfast: Eggs Benedict served on toasted English muffins with crispy bacon, fried balsamic cherry tomatoes, and classic hollandaise.

Lunch: Grilled lemon herb chicken served with a beetroot and feta salad, whipped feta, lemon herb rice, and warm pita.

Dinner: Slow-simmered beef ragù served with pasta and fresh herbs: Finished with shaved parmesan, cracked black pepper, and a fresh gremolata.

Dessert: Classic crème brûlée with a caramelised sugar crust.

DAY 5 

Breakfast: Brioche French toast bake served with seasonal fruit, warm maple syrup, and crispy bacon.

Lunch: Mediterranean Meze Platter for sharing with grilled beef koftas, creamy hummus, tzatziki, roasted vegetables, cucumber, tomato and feta salad, warm pita, and marinated olives.

Dinner: Grilled Flank Steak Carne Asada served with Spanish rice, a vibrant Brussels sprout salad, sweet corn and black bean salsa, sour cream, and shredded cheese.

Dessert: Silky lemon posset, delicately set and served with a crisp almond shortbread crumb, fresh berries, and a light citrus syrup.

DAY 6 

Breakfast: Bagel & Lox Station featuring toasted bagels with whipped cream cheese, smoked salmon, prosciutto, pickled red onion, capers, fresh herbs, jams and preserves, and a balsamic reduction.

Lunch: Soft tacos filled with chicken, served with fresh mango and pineapple salsa, creamy Mexican-style slaw, avocado crema, and smoky chipotle mayo.

Dinner: Parmesan-crusted mahi mahi fillet, baked until golden and served with a medley of roasted seasonal vegetables and a smooth potato purée. Finished with a delicate lemon beurre blanc and fresh herbs.

Dessert: Rich, sticky malva pudding served warm with whipped cream.

DAY 7 

Breakfast: Warm breakfast burritos with scrambled eggs, crispy bacon, breakfast sausages, cheese, and roasted peppers.

Lunch: Fresh Tuna Poke Bowl with sushi rice, marinated tuna, avocado, mango, edamame, cucumber, carrot, seaweed salad, sesame, crispy wontons, and a drizzle of chili mayo.

Canapés/Starters: Freshly baked focaccia bread

Dinner: Seared Filet Mignon served with creamy mashed potatoes, thyme mushroom sauce, roasted carrots, and blistered vine tomatoes.

Dessert: Creamy oreo cheesecake.

DAY 8 

Breakfast: Freshly baked banana cinnamon rolls with cream cheese frosting, served alongside a spinach and feta breakfast frittata.