Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Designed by Chef Elizabeth Castelan
Poached egg with wild mushroom and tarragon ragout
Caramelized Banana and chocolate Pancakes
Avocado Toast , fried eggs , goat cheese, basil, tomato
Soft scrambled eggs, fresh pesto , crispy bacon an link sausages
Smoked salmon bagels, whipped cream cheese and capers
Seared tuna with linguini pesto and green olives
Courgette, sun blush tomato and feta tart with lemon dressed brocket
Steamed boa buns with char sui pork
Mexican chicken enchilada
Baked sea bass with tabbouleh , smoked aubergine and yogurt
Goat cheese pithivier with fennel and courgette salad
Seared flank steak , roasted peppers and mango slaw
Spiced roasted snapper in a bisque served with saffron oil
Red curry with scallops, shrimps, bamboo and udon noodles
Fillet of beef, parsnip purée, crisps and madeira jus
Pork belly, raisin purée, roasted cauliflower, caramelized scallops
Moroccan spiced chicken with fig and pistachio boudin, green beans and chicken jus
Charged mahi mahi fillet, pickled baby beets and radish with wasabi crème fraiche.
Panna cotta, local fruits, glass biscuits
White chocolate and raspberry tart.
Eggs custard tart and basil sugar
Caramelized pineapple,, coconut rice pudding
Salted caramel profiteroles
Chocolate tear drop, raspberry and vegan meringue
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