Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Crewed Yacht Chef & Ashburton Chefs Academy Graduate
SPRING ONION POTATO CAKES
topped with crispy bacon, poached egg and Lizzy’s own tomato ketchup.
with roasted tomatoes and steamed spinach.
SMOKED SALMON AND SCRAMBLED EGGS
with buttered brown bread toast with a wedge of lemon.
THE CAPTAIN’S PANCAKES
served with a fresh fruit platter, jams, honey and Canadian maple syrup.
toasted cheese and ham sandwich with a Gallic twist!
perfectly poached eggs on a buttered English muffin with ham and Hollandaise.
with red berries, Greek yoghurt, nuts, seeds and honey.
Cereals, yoghurt, toast and jam are available on request.
LOBSTER, MANGO & CHILLI SALAD
on a bed of shredded lettuce with roasted peanuts and sesame dressing.
pan seared prawns with jalapeño, lemon & lime mayo and sweet potato fries.
SWEET POTATO CRUST QUICHE
served with boat made pesto and salad.
STICKY JERK AND HONEY FILLET OF SALMON
on a bed of mango slaw drizzled with a honey & lime dressing.
GREEK STYLE SOUVLAKI GRILLED KEBABS
served with citrus couscous, tzatziki and a Greek salad.
NIÇOISE SALAD WITH PAN SEARED TUNA.
Boat made beef tenderloin burger on a Brioche bun with all the fixings
with pan seared chicken tenders, garlic croutons and cherry tomatoes.
Many lunches are served with freshly baked bread
CHEESE STUFFED MUSHROOMS with toasted bread crumbs
BLINIS AND CAVIAR
DRAGON CHICKEN WINGS with Mint & Lime Dip.
PAN FRIED HALLOUMI with lemon and chilli
SALMON FISHCAKES with sweet chilli & peas
LETTUCE WRAPS with sweet basil & chicken.
ASPARAGUS & PROSCIUTTO TWISTS.
A fruit bowl and a selection of snacks is always available
CARIBBEAN PRAWN FRICASSEE
with exotic fruit and coconut milk curry served on wild rice.
ROASTED SUPREME OF CHICKEN
with sweetcorn & chorizo a la Française and sautéed root vegetables.
LOCALLY CAUGHT SEARED MARINATED TUNA
with sautéed Asian style greens and noodles
PROVENCAL STYLE RACK OF LAMB
with red wine gravy, potato dauphinoise and steamed vegetables
CITRUS ROASTED FRESH CAUGHT WAHOO
on a crispy potato rosti with citrus cream sauce, broccoli, carrots and mange tout.
PRIME TENDERLOIN STEAK
with boat made chimichurri sauce, fried potato wedges and salad.
SEARED FILLET OF LOCAL RED SNAPPER
on a bed of asparagus & chorizo Risotto
HOT GUINNESS AND CHOCOLATE LOAF
with vanilla ice cream and caramel sauce
LEMON MERINGUE PIE
with lemon and raspberry coulis
CHOCOLATE & HAZELNUT MOUSSE
finished with praline and a tuille wafer.
ORANGE AND PROSECCO JELLY
with red berry compote
PEANUT AND CHOCOLATE CHEESECAKE
with popcorn and caramel.
KEY LIME PIE
After dinner coffee and liqueurs are always available on request
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