© © Jim Raycroft

Sample Menu On a Superyacht Charter

Meals on a superyacht charter are always a delectable affair. Menu selections vary by geographical destination with the chefs serving the freshest of “farm to yacht” ingredients and infusing the cuisine with local tastes and regional specialties. The sample menu below does not depict one specific geographical region or charter yacht chef, but rather highlights a medley of tastes available from your superyacht chefs around the world.


Breakfast fare always includes a selection of fresh fruits, juices, yoghurts, cereals, freshly baked pastries or breads, coffee, decaf, and tea. Breakfast can be cooked to order although most prefer to enjoy one of the chef’s daily features such as:

Smoked Salmon And Crème Fraiche Omelet With Tomato Salsa, Hash Brown Potatoes

Seafood Benedict On Sundried Tomato Foccacia With Valencia Hollandaise Sauce

Home Made Blueberry Waffles Served With Fresh Fruit And Vermont Maple Syrup


Lunches on a superyacht typically includes three courses with a starter, your choice of a hot or cold entrée and dessert. Of course, lighter fare can be requested. Sample lunches includes:

Roasted Pear Salad; Grilled Mahi Mahi With Mango Salsa, Lemon Basmati Rice; Pineapple Carpaccio With Coconut Sorbet

Rocket Salad With Beetroot And Grilled Goat Cheese; Confit Of Duck Ravioli With Sage And Hazelnut Beurre Noisette; Terrine Of Citrus Fruits With Yogurt Ice Cream

Cucumber Gazpacho; Sesame Seared Ahi Tuna And Wasabi Mash With Edamame Bean Salad; Pistachio Soufflé With Sesame Tuille Biscuits

Tomato Garlic Focaccia w/ dipping sauces; Spicy Spanish Paella with New Zealand Green Lipped Mussels, Kielbasa and Grilled Shrimp over Rice ; Grilled Pineapple Rum Cake with Coconut & Mojito Sauce

Hors D’oeuvres at Happy Hour:

Whether you sip Prosecco, sample the yacht’s specialty drink of the day or enjoy your “go to” favorite cocktail, the chef will serve some pre-dinner hors d’oeuvres or amuse-bouche:

Tuna Ceviche Shots with Papaya Salsa

Snapper Crudo with Chiles and Sesame

Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese


Dinners are typically 3-4 courses or can be presented tapas style. Sample dinners includes:

Lobster Capuccino; Steamed Smokey Sea-Bass With Candied Eggplant Puree, Pak Choy And Egg Plant Chips; Carrot And White Chocolate Fondant With Dark Chocolate Sorbet

Seared Foie Gras With Red Onion Marmalade, Caramelized Figs And Pan Toast; Rack Of Lamb With Macadamia Nut Crust, A Honey And Red Wine Vinegar Sauce, Roasted Baby Potatoes, Minted Pea Timbale And Carrot Puree; Crème Brulee

Pan Seared Sea Scallops On Sauteed Greens And Broccoli Shoots; Tenderloin Tournedos Wellington; Chocolate Pecan Cake, Whiskey Caramel, Poached Pear And Vanilla Ice-Cream

Gazpacho With Roasted Peppers And King Prawns; Pan-Roasted Loin Of Peppered Veal, Cannelloni Of Artichoke And Foie Gras With A Wild Mushroom And Black Truffle Sauce; Classic Tiramasu With Coffee Granita

Heirloom Tomato Salad With Fresh Basil; Oven Roasted Sea Bass With Sautéed Baby Squid, Capers, Garlic, Black Olives And Saffron Aioli; Limoncello Cream Panacotta - Almond Biscotti

Potato Gnocchi, Walnut Paste, Rocket, Pancetta and Wild Chantarelles; Prime Wagu Beef Filet, Butternut, Vinsanto Reduction and Textures of Beetroot; Salted Caramel Cheesecake, Dark Chocolate Sorbet and Hazelnut Crumb

Keep in mind that all special diets can be accommodated. Children’s menus also available.