S/Y SYLENE
Sample menu by Cloe CAILLAUD

BREAKFAST

Hot and cold drinks, fresh squeezed juice, eggs (omelette, fried, sunny side up, poched, scrambled...), cheese and charcuterie board, avocado and spinach on toast, banana bread, pasteis de nata, homemade cake, smoothie, fresh fruit, açai bowl, waï¬?es, crepes, marmelades, yogurt...

DAY 1

LUNCH
Guacamole and plantain chips
Snapper cooked in banana leaves, roast christophine
Pineapple & coconut cake with coconut sorbet

DINNER
Traditionnal cod accras

Scallops carpaccio, finger lime
Duck, carrot declinaison with orange & ginger sauce
Raspberry & thyme pavlova

DAY 2

LUNCH
Ceviche
Carribean plantain curry
Citrus, pistacchio & mint salad

DINNER
Homemade chickpea hummus and parmeggiano cressini

Burnt avocado cream & shrimp
Manioc cream and poached egg, with croutons, pancetta & herb emulsion
Dark chocolate mousse, salted caramel, toasted peanut & peanut ice cream

DAY 3

LUNCH
Homemade vegetarian spring roll & peanut dip sauce
Parrot fish on barbecue, papaye rougail & thai style vegetables
Coconut “blanc manger”

DINNER
Charcuterie board

Homemade falafel salad with fresh yogurt sauce
Toasted scallops, roasted pepper, pepper coulis & herb emulsion
Mango & coconut fool

DAY 4

LUNCH
Cucumber & mint gaspacho
Tahitian style mahi mahi with rice
Flambed banana with vanilla ice cream

DINNER
Charcuterie board

Homemade falafel salad with fresh yogurt sauce
Toasted scallops, roasted pepper, pepper coulis & herb emulsion
Mango & coconut fool

DAY 5
LUNCH
Leeks, citrus and smoked eel
Quinoa, broad been, radish, avocado, mango & wakame poke ball
Crispy pistacchio & orange blossom dessert with lemon sorbet

DINNER
Goat cheese and dried fruit lollipop

Shrimp beignet with combawa mayonnaise
Marinated pork belly, green pea declinaison
Honey mousse

DAY 6
LUNCH
Pea wa�e with avocado, cucumber, fish roe & wasabi cream
Cherry tomato, oignon & basil tatin
Cythère plum cake

DINNER
Breadfruit croquettes

Duck tataki, fennel & citrus
Stu�ed and oven baked sweet potato
Vanilla & maracuja cheesecake

DAY 7
LUNCH
Watermelon and feta & argula salad
Black pepper and parmeggiano Bagel with fried egg, avocado &red cabbage. Served with green leaves
Fresh fruit salad & sorbet

DINNER
Raw vegetables & dip sauce

Bell pepper, beetroot & goat cheese terrine
Poached seabream, igname,spinach, vanilla & sa�ron sauce
Limoncello creme brulee