Your Palate Will Be Delighted
Menus
Embark on a culinary odyssey curated by our exceptional onboard chef, Olivia, as she tailors a gourmet menu exclusively for your group. Revel in the joy as Olivia artfully introduces a symphony of global cuisines and flavors directly to your table.
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Explore the tantalizing possibilities with our chef's repertoire, which includes a diverse array of dishes. Whether you lean towards plant-based, seafood, meat, or a combination of these, our chef crafts menus that will undoubtedly tantalize your taste buds.
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Should your group have specific dietary preferences or allergies, please inform us. Seeking an all-vegan charter? Chef Olivia is more than capable of creating a delightful culinary experience that aligns with your preferences!
Breakfast
All breakfasts are served with fresh local fruit, coffee, tea and juice
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Avocado Toast
With smoked salmon, poached egg and a honey mustard and dill dressing.
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Shakshuka
Middle Eastern breakfast topped with fresh herbs and feta cheese, served with fresh bread.
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Classic Crepes
With a selection of toppings such as berry coulis, sugar, lemon, Nutella.
Build Your Own Bagel
Smoked salmon lox, cream cheese, capers, pickled onion, lemon.
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French Toast
With caramelized pears and ricotta.
Miso Mushrooms
Served on fresh bread with a fried egg, mixed leaves and seeds.
Homemade Granola
Served with fresh fruit, Greek yogurt, berry compote and topped with mint and seeds.
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Lunch
Tuna Poke Bowl
Rice, sashimi grade tuna marinated in poke sauce, mango salsa, edamame, carrots, sliced avocado and sweet Asian drizzle.
BBQ Pulled Pork Buns
Homemade coleslaw, sweet pickles on brioche buns served with home-made wedges and a refreshing cucumber and tomato salad.
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Sticky Jerk Salmon
Rice and beans, red pepper and mango slaw.
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Mediterranean Chicken Salad
Greek salad with marinated feta and olives. Served with home-made pita, hummus and tzatziki.
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Bang Bang Noodle Salad
Served with marinated prawns, rice noodles and spiralized vegetables.
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Individual puff pastry Pizzas
Topped with roasted seasonal vegetables, mozzarella, balsamic glaze. Served with a roasted beetroot and goats cheese salad.
Courgette, Sun-blush Tomato, Feta & Thyme Tart
Served with a New Potato Salad - Wild Rocket and Lemon Vinaigrette.
Appetizers
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Grilled Peach & Burrata Salad
Topped with Serrano Ham, Pine Nuts, Balsamic Honey Vinaigrette
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Sun Dried Tomato Pinwheels
Served with a Whipped Feta Dip
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Vegetarian Thai Spring Rolls
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Chorizo and Tiger Prawn Skewers
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Charcuterie Board
A selection of cured meats, cheeses, local fruit, vegetables and selection of breads and crackers.
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Panzanella
French bread baked with Olive Oil, tomato, onion, fresh herbs, balsamic vinegar, buffalo mozzarella.
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Lamb and Feta Balls
Served with Rhubarb Ketchup.
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Dinner
Red Curry
Scallops, Tiger Prawns, Bamboo, Potato, Udon Noodles.
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Creamy Mushroom and Prosciutto Tagliatelle
with Thyme & Garlic Seasoning.
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Belly Pork with Caramelized Scallops
Raisin Puree, Cauliflower Puree, Spiced Roasted Florets, Curry Oil.
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Herb Crusted Fish
Lemon, herb and parmesan crusted white fish served with asparagus and roasted potatoes.
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Homemade Pesto Gnocchi
Served with Courgette, broad beans, peas on a bed of whipped buffalo ricotta.
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Garlic Parmesan Orzo
Served with mushrooms, asparagus and roasted chicken thigh.
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Steams Boa Buns
with Char Sui Pork.
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Deserts
Caramelized Pineapple
with Lime Syrup, Coconut Rice & Chilli Sorbet.
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Spiced Carrot Cake
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Salted Caramel Brownies
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Nana Paine's Welsh Cakes
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Fresh Fruit Salad
with dark chocolate shave and honey-orange dressing.
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Lemon Drizzle
served with candied lemon peel.
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Yoghurt Panna Cotta
with Tropical Fruits and Glass Biscuit.