CHEF MEGAN ROSS - Head Chef on board Amaryllis

"I grew up on a beautiful farm in Zimbabwe with a large family that loved cooking and from a young age I remember picking fresh fruit off the trees and baking cakes. I am constantly learning and expanding my culinary knolwedge and being a yacht chef has only increased my love and passion for cooking. I have the unique opportunity to cook with fresh and locally sourced produces from around the world as well as the chance to work with a variety of talented chefs."

RACHEL CUNNINGHAM - Sous Chef on board Amaryllis

"I grew up in New Zealand, but have spent the past 15 years travelling the world, with 113 countries ticked off to date, I have a goal of visiting every country before 40. I have cooked and eaten my way around the globe but still prefer the more fresh light Asian dishes with plenty of herbs and flavourful noodle soups".

SAMPLE MENU

Breakfast - Platters displayed & Eggs made to order

-Colorful summer fruit platters.

-Muesli bars with toasted nuts and seeds.

-Yogurt pannacotta with carmelized bananas.

-Wild mushroom and ricotta tarts with onion marmalade and fresh thyme.

Lunch - Buffet Style

-Caprese salad with a melody of green , orange and red tomatoes and basil pesto with pine nuts.

-Serrano ham and melon ball salad with a truffle dressing.

-Pan fried gnocchi in a roasted pepper sauce with wild rocket.

-Italian baked halibut with tomatoes , olives and fresh oregano.

-Creamy garlic spaghetti alle vongole with handfuls of parmesan cheese.

-Veal milanese with charred green vegetables.

-Boozy rasberry tiramisu in elegant glasses with edible flowers.

-Baked chocolate custard bowls with summer fruits.

Dinner - Five course plated

-Camembert, fig and onion tart garnished with micro greens.

-Duck salad with asparagus, sweet potato , pickled fennel and raspberry vinaigrette.

-Rose raspberry sorbet mimosas.

-Glazed black cod with a Verjuice sauce, potato puree, glazed baby carrots and crunchy grapes.

Pearl of the Mediterranean - Semifreddo, meringue and almond biscuits.