Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
New guests are given a ‘preference sheet’ to fill in, prior to charter, covering any special health or dietary requirements and general requests for catering
Standard continental setup, with freshly chopped fruit and cheese, choice of cereals, yoghurts and milk, toast and spreads, as well as a hot or ‘eggs’ option.
Hot option examples - bacon and eggs of choice, omelette, French toast, pancakes, bacon and egg wrap, eggs benedict.
All tea and coffee options – latté, cappuccino, americano, espresso etc.
Lunch and dinner
Standard meals with an exception for pre-determined dietary requirements (preference sheets)
Lunches One course, with a simpler, more ‘tidy’ meal if underway or moving the boat
Dinners Three-course meal – starter, main and dessert
Smooth and creamy watercress soup with soft poached Quails eggs
Fillet of steak
Rosemary and pepper marinated beef fillet with a caramelised onion and red wine reduction served with creamy mash potato and grilled veg
Blood Orange Posset
Traditional creamy set dessert with a tangy twist
Chicken quinoa salad
Strips of honey soy chicken sprinkled with sesame seeds atop a warm quinoa blend of aubergine, onion, mozzarella and green peppers
Sea Bass Carpaccio
Cured slivers of fresh Sea Bass with leeks capers and cornichons
Thai green curry
A mildly spicy clam, mussel and stir fry vegetable curry, with a coconut milk and green spice base, served with rice and topped with fresh cherry tomatoes
Layered sweet pastry dessert with vanilla cream and raspberries
Salmon, Dill & Leek Tartlet
Served with buttered new potatoes and a green vegetable selection
Strips of crumbed Plaice served with homemade Tartar sauce and leafy salad
Best end of Lamb
Served with Dauphinoise potatoes, aubergine purée, Ratatouille and Madeira Jus
Key lime pie
A sweetly sour and tart key lime pie with a crunchy crumbed biscuit base
A tasty Italian classic soup with a mirepoix of vegetables, pancetta lardons and parmesan croutons
Pea & Mint Risotto
Served with baked cod and parmesan crisp
Griddled chicken breast with mango sauce, roasted Mediterranean vegetables and cous cous
Homemade Brioche French toast with summer berry compote & Vanilla Ice Cream
Homemade gourmet burgers
Homemade beef patties on a warmly toasted bun with fresh greens, pesto, guacamole, cream cheese and a slice of pineapple. Served with salty paprika potato wedges
Turmeric fish cakes, Pork & Vermicelli spring rolls with tamarind and sweet salsa dipping sauces
Cured haddock and carrots with fried potato and bacon, leaf salad and a bacon crumb
A light mousse to melt on the tongue, presented in a chocolate teardrop with fresh berries to compliment
Goats Cheese Pithivier
Warm pastry parcel of goats’ cheese with fresh courgette, apple & walnut salad
Pan Seared Scallops
On rich cauliflower purée with spiced roasted cauliflower and crispy quails eggs
Sautéed beef slow cooked with mushrooms, aubergine, red wine and cream – served as a penne pasta
Chocolate Hazelnut Negus
Soft layers of chocolate sponge and mousse, topped with ganache and accompanied by cocoa nib tuille and pistachio ice cream
Roast Duck Breast
Juicy, pink duck breast with crispy skin, served with a beetroot and chickpea salad
Smoked salmon pasta
Smoked salmon linguine with a creamy white wine sauce, topped with capers and a sprinkle of parmesan
Grilled tender chicken, sweetcorn a la Françoise & sautéed potatoes
Almond & Pear Tart
Layers of frangipane and poached pears on a sweet, flaky pastry base
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