Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.
Stuffed french toast: Brie and guava stuffed french toast, caramelized figs and fresh fruits.
Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad.
Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.
Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa.
Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.
Plantain fritatta: served with a fresh herloom tomato and basil salad.
Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, assorted breads, raspberry preserves, butter, served on a buffet style.
Shrimp ceviche with fresh mango and passion fruit leche de tigre.
Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad.
Grilled lobster over corn puree, roasted seasonal vegetable salad and cilantro dressing. 4) Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad.
Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad.
Rock salt cooked chicken, mashed plantains, fresh chilean salad and plantain chips.
Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa.
Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.
Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.
Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.
Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.
Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.
Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,
Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.
Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.
Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
Roast chicken, root veggies and pan seared juices over a pea and mint mash, and grilled asparagus.
Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
Pan seared catch of the day, celeriac puree, grilled bok choy and confit cherry tomatoes.
Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula.
Cilantro and garlic marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri.
Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.
EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.
Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.
Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.
Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.
Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream and rum cake base.
Pear and pistacchio tart with eldelflower gel and white chocolate mousse.
Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.
Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.
POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size)
Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.
Chili and mango sorbet
Tropical fruit pavlova
Vanilla and hibiscus pannacotta cups.
Coconut sticky rice parfaits with fresh mango and lime mint glaze.
Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.
Eldelflower and strawberry triffle cups.
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