Please note that the menu below serves as an example.

It is not conclusive of the cuisine available and we can design guest- specific menus as required

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MENU

 

The Cuisine We Proudly Offer

For Your Enjoyment On Board

 

(Yacht Name)

 

Is Rooted Firmly In Mediterranean Flavours

With A Strong Accent On Classic French And Italian Methods And Disciplines

That Are Approached With A Contemporary Fusion Of

Thai, Greek, Moroccan, South African, Continental, Middle Eastern and Oriental/Asian Influences

 

Bon Apetit

 

Chef Deon Vermeulen

Professional Member

South African Chefs Association

 

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BREAKFAST MENU

 

BUFFET

Champagne / Buck's Fizz

Seasonal Fresh Fruit Selection

Yoghurt Selection

Assorted Cereals And Breakfast Grains

(Hot Oats Porridge Available On Request)

A Variety Of Soft And Mild Cheeses

A Choice Selection Of Breakfast Hams And Other Cold Cuts

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PLATED:

Eggs to order accompanied by your choice from our

Traditional English Breakfast Items that include

Pork Or Beef Sausage , Bacon,

Creamy Compote Of Mushrooms, Grilled Tomato, Potato Hash-Browns, Toast To Order

 

Classic Eggs Benedict

Poached Eggs, Wilted Swiss Chard And Shaved Smoked Ham

Served On Toasted Traditional English Muffins Topped With Hollandaise Sauce

 

Beverages

Connoisseurs' Tea Selection

Coffee, Espresso, Cappuccino, Caffe Latte

Hot Chocolate

Freshly Squeezed Fruit Juices

Sparkling And Still Mineral Waters

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MEZES AND TAPAS

 

A wide selection of Pates, Savories, Pickles, Preserves, Canapes, Brochettes and

various other bite-sized appetizers to accompany cocktails choices drawn from our guests' preferences -

 

AL FRESCO DINING

set against the balmy Mediterranean climate

For your enjoyment of a leisurely, relaxed and informal dining experience on deck when weather permits, we offer a scrumptious ensemble of Choice Cold Meat Cuts and Cheeses, Various Salads, Fruit Platters and a Bakers' Basket served with selected Pates and Spreads.

 

AMUSE BOUCHE

The Chef's Selection

 

SOUPS

 

Served Chilled

Classic Gaspacho

Butternut and Orange Soup

Vichyssoise with Watercress

 

Served Hot

Potage Creme de Champignons

Cream of Mushroom Soup

Potage Puree de Maron

(Chestnut Soup)

Potage Creme de Brocoli

(Cream of Broccoli Soup)

 

STARTERS

 

Classic Carpaccio

Pepper-Crusted Seared Aaa-Grade Karan Beef Fillet Generously Topped With Fresh Rocket, Diced Bell Peppers, Black Olives, Grana Padano Shavings, Dressed With Lemon Juice, Olive Oil And Balsamic Reduction

 

Smoked Chicken With Poached Pears

Served On Cos Lettuce With Pan-Roasted Flaked Almonds

Dressed With A Creamy Gorgonzola Sauce

 

Classic Prawn Cocktail

Served On Cos Lettuce

Dressed With A Piquant Marie Rose Sauce

 

Patagonica Calamari

Tubes

Served Greek-Style Grilled With A Hint Of Chile, Garlic And Lemon

Accompanied By Preserved Figs And A Lemon-Garlic Butter sauce

 

Rings

Served Dusted With Seasoned Panko Crumbs And Flash-Fried

Tartare Sauce Served On The Side

 

Battered Camembert

Creamy Camembert Wedges Flash-Fried In Beer Batter

Served With Water Biscuits And Cranberry Jelly

 

Prawn Wontons

Flash-Fried Thai-Styled Pastry Pockets Filled With Steamed Shelled Prawns, Ginger, Garlic, An 'adventurous' Hint Of Chile And Chopped Fresh Coriander

Served With A Sweet Chili Dipping Sauce

 

Mussels Hot Pot

Mussels steamed in the half-shell

Served in a Rich Cream-based White Wine Sauce

 

SORBET

One Of A Choice Selection Of Fruit-Based Iced Sorbets

Served With Lunch And Dinner

As A Palette Cleanser Between The Starter And Main Courses

 

SALAD SELECTION

 

Served Either As Light Table Starter

Or

As A Table Salad With The Main Course During Lunch Or Dinner

Or

As Part Of The Ensemble On The Al Fresco Buffet

 

Chef's Salad

Baby-Leaf Salad Greens Tossed In A Honey And Walnut Vinaigrette Dressing, Dressed With Slivers Of Oven-Blistered Tri-Colore Of Sweet Peppers And Grilled Aubergines Marinated In Lemon And Olive Oil, Slow-Roasted Mi-Cuis Rosa Cherry Tomato, Roasted Pecan Nuts, Sliced Cucumber, Spring Onion And Grilled Artichoke Hearts

 

Insalata Caprese

Sliced Tomato, Fresh Basil Leaves And Mozzarella Fiore D'latte

 

Beetroot And Butternut Salad

Crisp Salad Greens Tossed In A Raspberry Vinaigrette Dressing, Topped With Oven-Roasted Butternut, Beet-Root Poached In Red Wine, Roasted Pumpkin Seeds And Slices Of Brie Cheese

 

Contemporary Greek Salad

Select Baby-Leave Salad Greens Tossed In A Greek Vinaigrette Dressing, Sliced Red Onion And Green Peppers, Slow-Roasted Mi-cuit Rosa Cherry Tomato, Pitted Black Calamata Olives And Feta Cheese

 

Classic Waldorf Salad

Apples, Walnuts, And Celery Dressed With A Creamy Waldorf Dressing

 

SIGNATURE DISHES

 

Chicken And Prawns Skewers

Served On Vermicelli Egg Noodles

Dressed With A Thai-Style Satay Sauce

 

Chicken Breast Parcels

Tender Breast, Rolled With Crumbed Ricotta Cheese, Basil- And Red Pesto

Wrapped In Bacon And Oven-Baked

Served On Capelli di Angelo (Angel Hair Pasta)

Dressed With Black Truffle Sauce and Fresh Rocket

 

Beef Fillet Medallions

Aaa-Grade Karan Beef Fillet grilled rare or medium-rare

Served On Corn Puree and Garlic-Infused Creamed Potatoes

Dressed With A Contemporary Chocolate And Chili Jus

 

Lamb Cutlets

Marinated in Lemon, Garlic And Olive Oil

Served On Beetroot Puree and Polenta Cakes pan-grilled in Beurre Noisette

Dressed with Parsnip Crisps and A Red Wine And Port Jus

 

Pan-fried Veal Schnitzel Diana

Succulent Panko-Crumbed Veal Cutlets Seasoned With Smoked Spanish Paprika

Served With Crispy Pomme Frits

Dressed With Creamy Portobello Mushroom and Cheese Sauces

 

Lagos me Saltsa Karithia

Classic Greek Hare Braised in Red Wine, Olive Oil, Lemon and Brandy

Served on a Hot Jewelled Cous-Cous Salad and Dressed with a Walnut Sauce

 

Seared Tuna

Sesame Crusted Tuna Loin Served on Wasabi-infused Creamed Potato And

A Hot Asian Sprout, Oyster Mushroom, Fennel and Asparagus Salad,

Dressed with a Pine-apple, Melon and Pomegranate Salsa

 

Sole Almondine

Classic French Seasoned and Dusted Sole,

Served with Potato Quinnelles

Dressed with Beurre Blanc Sauce and pan-roasted flaked Almonds

 

Langoustines Tower

Butterflied and grilled with lemon and chive butter sauce

Served with a jewelled rice stack

Dressed with a creamy Pernod Sauce and Gremolata

 

Classic Lobster Thermidor

Succulent scallops of Lobster Meat served in the shell in a rich cream, white wine and Mushroom Sauce and gratinated with Emmenthal Cheese

 

Seafood Bounty

The Chef's selection of

Choice Mussels, Patagonica Calamari, Line Fish, Prawns, Langoustines and Lobster

grilled to perfection and dressed with Beurre Blanc Sauce

Served with Pomme Frit or Jewelled Rice

Lemon- and Garlic Butter Sauces and blistered lemons on the side

 

DESSERTS

 

Chantilly Cream And /Or Vanilla Pod Gelati

Are Optional Choices Available With All Desserts

 

Malva Pudding And Vanilla Custard Sauce

A Traditional Oven-Baked South African Dessert of Dutch origin historically served at formal dinners accompanied by Madeira Wine

Infused With Brandy and Spice-Notes, Served Hot, Accompanied By A Vanilla Pouring Custard Sauce

 

Traditional Sticky-Toffee Pudding

Served With A Caramel-Cream Toffee Sauce

 

Ti'ramisu

“pick Me Up' In The Finest Italian Tradition

Marscapone folded with Cream, Layered with Lady Finger Biscuits infused with Coffee and Liqueur, Dusted with Cocoa

 

Rooibosch-Infused Creme Brulee

A Well-Known French Favourite With A Contemporary South African Twist

 

Chocolate Euphoria

Double-Chocolate Bombe, Patron Chocolate Cream Filling, Dressed With Lindt Ganache and Berry Coulis

 

Chocolate Cigars

Chocolate Fingers Wrapped In Phyllo Pastry, Flash-Fried Till Crisp, Dusted With Confectioners' Sugar

 

AFTER-DINNER INDULGENCE

 

• To Accompany The Coffee And Port Service -

 

The Chef's Selection Of:

Traditional And Regional Cheeses Served With Assorted Savoury Biscuits

Various Petit-Fours and Dinner Mints