POTATO GALETTE BENEDICT Crispy potato and parmesan galette topped with poached egg, hollandaise sauce and chives
BRIOCHE FRENCH TOAST Thick sliced brioche French toast with fresh berries and lemon zest
SMOKED SALMON BAGELS Smoked salmon topped bagel with cream cheese, avocado roses, capers, and red onion.
SMASHED AVOCADO TOAST Toasted sourdough with smashed avocado, a poached egg, crispy bacon and feta cheese.
SOUFFLE PANCAKES Japanese style souffle pancakes served with salted butter and maple syrup.
CRAB TOAST Crab in a creamy lemon aioli on rye toast with diced red chilli and dill
LUNCH
BLACKENED MAHI Blackened style Mahi Mahi fillet on a summer salad with a lemon vinaigrette.
MIDDLE EASTERN MEZZE Fresh falafels, mint and cumin lamb balls, tabbouleh, tzatziki, hummus, and baked pita breads.
ASIAN NOODLE SALAD Sweet chilli teriyaki seasoned chicken tossed in Udon noodles with Bok choy, bamboo shoots, curried coconut milk and toasted cashews.
SALMON POKE BOWLS Salmon on a bed of sticky sushi rice, shredded carrot, wakame noodles, edamame beans, avocado roses, spring onions, sliced radish, and wasabi cream.
FISH TACOS Soft tortillas filled with seasoned fresh fish and a Caribbean summer slaw.
SUSHI Salmon roses, nigiri, assorted maki, California rolls and cucumber rolls.
APPETIZERS
SPANAKOPITA Crispy phyllo pastry filled with spinach and feta.
CHIMICHURRI BEEF SKEWERS Tender beef skewers marinaded in a savoury Argentinian sauce.
MUSHROOM ARANCINI Small balls of rice stuffed with mushrooms and rolled in panko crumbs and fried.
COCONUT CRUSTED CHICKEN TENDERS Chicken coated in coconut and served with a mango salsa.
SESAME COATED AHI TUNA Seared Ahi coated in sesame seeds a n served on a Wonton crisp with wasabi cream.
CONCH CEVICHE Traditional Caribbean conche ceviche with lime and orange juice, peppers, pineapple, and cucumber served with toast points.
DINNER
PISTACHIO CRUSTED AHI TUNA Ahi tuna covered in crushed pistachios, seared, and served on a bed of soba noodles tossed in wasabi cream, seaweed noodles and microgreens.
SALMON FILET Soy and ginger salmon filet, Bok choy, charred spring onion, black rice.
FILET OF BEEF Seared filet of beef, potato pave, Hasselback butternut, broccolini and charred scallops.
NEW ZEALAND LAMB Herb crusted New Zealand rack of lamb on a polenta cake with spring vegetables .
LOBSTER RISOTTO Baked butterfly lobster tail served on a bed of creamy risotto and a fresh green citrus salad.
VEGAN SCALLOPS Salt water poached and cast-iron seared turnip, succotash, beet puree and crispy leeks.
DESSERTS
SALTED CARAMEL MACADAMIA CHEESECAKE Baked vanilla cheesecake topped with salted caramel and roasted macadamia nuts.
TIRAMISU Layers of mascarpone cheese, espresso soaked savoiardi biscuits dusted with chocolate and espresso powder.
MADAGASCAN VANILLA PANNA COTTA Classic panna cotta flavoured with Madagascan vanilla bean, drizzled with a berry compote and delicate white chocolate shavings.
CREÌ?ME BRULE A classic rich set custard dessert with a caramelized sugar crust
PASSIONFRUIT PAVLOVA Meringue bowl filled with Chantilly cream, passionfruit, and lime zest.
CHOCOLATE TORTE European style flourless chocolate cake topped with fresh raspberries and dusted with icing sugar.
Overview
Specs & Deck Plan
Captain & Crew
Menu
Photo Tour