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
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.