Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Week charter menu on Zylkene1
chef Magali Jubin
We can obviously adapt our dishes according to a preference list and customer’s budget.
We also propose a selection of white, red & rosé wine selected by your chef who is a sommelier. During the day we kindly serve cocktails and nice snaks.
Every morning, we kindly propose different types of eggs:
We propose as well pancakes, french toasts and crepes
Customers can also have fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, different flavor of jam, butter and bred, tea, coffee and fruit juices
Starter : Tomato salad, burrata, basil & breadsticks
Main course : Chicken curry with ginger, coriander, lime served with coconut rice
Dessert : Banana Split
🍤 Sunday :
Avocado toast with poached egg served with baked potato & sour cream and salad
Starter : mango & avocado tartare serve with shrimp
Main course : Asian style marinated beef meet served with mac & cheese
Dessert : cheese cake
Home made burgers with fries & sweet fries served with white and red cabbage salad with cashew nuts dressing
Starter : Chicken nuggets with cheddar sauce
Main course : shrimp fried rice served in a half pineapple
Dessert : White Lady: vanilla ice cream, almonds, chocolate sauce & biscuit
🍤 Tuesday :
Fresh tuna tartar served with ginger scented rice, carrots dice and grated radish
Starter : gazpacho & tomato bruschetta
Main course : beef lasagna served with salad
Dessert : fruits verrine and whipped cream
🍤 Wednesday :
Jerk chicken & porc, Bahamian style barbecue, served with potato salad and grilled vegetables & corn
Starter : shrimp tempura
Main course : mint risotto served white fresh fish fillet
Dessert : thin apple pie with salted butter caramel ice cream
🍤 Thursday :
Poké bowl salmon or tuna with rice & fresh spring rolls
Starter : beef and chicken mexican tacos
Main course : grilled octopus with garlic and parsley served with mash potatoes
Dessert : coconut flan
🍤 Friday :
Tabbouleh served with marinated beef skewers
Colonel (lemon ice cream in vodka)
Starter : roasted goat cheese in a provencal sauce with rosemary
Main course : linguine, garlic, coriander served with roasted cherry tomato and fresh local fish
Dessert : chocolate cake with whipped cream
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