Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Mateus Curci Ferreira Vicente, brother of Orion skipper Marcelo Vincente, 28, is a Cordon-Bleu trained chef who serves those with a taste for the best on land and at sea. He worked in private homes and Michelin-rated restaurants, aboard custom build sailboats as well as the world's most elite superyachts. His background includes service as head chef, project manager and menu planning.
7 year aged Acquerello Rice, Asparagus and Sweet Pea Cream, Gambero Rosso Crudo and Bisque Butter
Pan seared Lubina, Crispy Leaks, Tomatoes and Kalamata
Almond Tart, Bitter Orange Syrup and Vanilla Ice cream
Orata Tartare, Pears, Toasted Macadamia, Basil oil and Black truffles
Fresh Tagliatelle Frutti di Mare
Nemesis Chocolate Cake, Coconut Cream and Raspberry
Smoked Aubergine, Confit tomatoes and Burrata
Fresh Rigatoni, Lamb Ragu and Sultanas
White Chocolate Mousse, Uganda Vanilla and Berries
Andalusian Gazpacho, Crudité and Scallop Carpaccio
Baccalà Gnocchi, Lobster Tail and Safran Emulsion
Jijona Turron Parfait and Cherries
Soft Polenta, Truffled Manchego, Portobello Mushroom and Artichoke Duxelles
Duck Magret, Orange Glaze and Roasted Vegetables
Tuna Belly Crudo, Tomato Couli and Buffalo Mozzarella
Rosemary Smoked Bomba Rice, Squid Ink, Grilled Seafood and Lemon oil
Raspberry Creme Brûlée
Neapolitan Pizza Night
Note: this is just one of 7 day menu to give you an example of the food and cuisine style.
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