YACHT TYPE: CATAMARANS
ZORBA CAT
Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Day 1
Lunch
Greek salad with a secret twist, organic vegetables, and homemade goat’s feta cheese
Greek mezze (hummus, stuffed vine leaves, tzatziki, local olives, aubergine dip), fresh bread
Cheese platter with local figs or fig jams (depending on the season)
Homemade marinated anchovy in olive oil and vinegar
Dessert
Watermelon ice cream dipped in chocolate
Dinner
Quinoa salad with avocado, beetroot, sheep and goat cheese, roasted nuts and seeds
Tuna steak with teriyaki sauce / Cauliflower steak with chimichurri on creamy butter bean puree
Dessert
Homemade raspberry chocolates
Day 2
Lunch
Sweet potato baked in the oven with pistachio pesto, feta, and pomegranate
Bruschetta with Cherry tomatoes with red wine, balsamic vinegar, mizithra soft cheese and fresh basil
Salad with shrimp, mango, and avocado
Dessert
Bounty dates dipped in dark chocolate
Dinner
Green salad with olive oil, lemon and olives
Flame-grilled chorizo
Zucchini stuffed with lamb and vegetables baked in the oven
Dessert
Crisp carrot cake bites
Day 3
Lunch
Roca salad with roasted pumpkin, beetroot, goat cheese, orange, nuts and seeds, and secret vinaigrette
Nori wrap with salmon, avocado, carrot, cucumber, and philadelphia cheese
Dessert
Greek yogurt peanut butter ice cream
Dinner
Caprese salad with fresh basil and local sheep and goat cheese
Aubergine stuffed with shrimp in mango sauce
Dessert
Raspberry cups
Day 4
Lunch
Spinach, blueberries, pear, blue cheese, walnuts, and cherry tomato
Melon, parma ham rolls with pistachio
Shrimp sauté with garlic, chili peppers, olive oil, and butter with fresh baguette
Dessert
Homemade truffles
Dinner
Homemade Fava beans with caramelized onion and capers
Taco cabbage beef tostadas with guacamole/salmon in almond flakes from the oven with ghee
Dessert
Seasonal fruits crumble
Day 5
Lunch
Watermelon, feta, and fresh mint salad
Michelin-starred pasta with Fresh cherry tomatoes, olive oil and basil
Dessert
Chocolate fudge bars
Dinner
Dakos salad
Grilled seabream or seabass with rosemary-roasted potatoes
Dessert
Traditional Polish apple pie
Day 6
Lunch
Lettuce wraps with tofu and avocado
Vegetable curry with shrimp, coconut milk, and jasmine rice
Dessert
Rafaello cake
Dinner
Grilled vegetables with fig balsamic
Sardines from the oven/grill
Dessert
Rice paper pop tart with blueberries
Day 7
Lunch
Roasted green peppers stuffed with fresh local cheese
High protein beetroot quinoa tacos with shrimp
Greek dips: taramasalata, aubergine salad (melitzanosalata) and spicy cheese sauce with homemade almond bagels
Dessert
Fresh fruits dipped in chocolate
Dinner
Greek Horta (wild greens)
Grilled halloumi with tomato chutney
Octopus stifado with red wine
Dessert
Pistachio baklava/cinnamon cream pie (bugatsa)
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