G3

Please note that this is the chef's sample menu and changes according to availability of ingredients and guest preferences.

BREAKFAST

Eggs Benedict

Poached eggs served on a toasted homemade English muffin with smoked salmon, wilted baby spinach and creamy caper butter hollandaise.

Pain Perdu and American Style Pancakes

Cinnamon spiced French toast, fluffy pancakes served with fresh berries, yoghurt, maple syrup and other jams and accompaniments.

New York Style Freshly Made Bagels

Freshly baked New York style bagels with bacon, smoked salmon, cream cheese, capers, fresh sliced vegetables.

Shakshuka

Eggs poached in Moroccan cumin spiced tomato sauce with homemade olive focaccia muffins.

Bespoke Omelettes

3 egg fried omelette with a choice toppings:

Spicy fried egg with potato and chorizo hash

Roasted potato and chorizo hash with spicy fried eggs and avocado on a crusty sourdough toast with chives and sourcream.

Avocado toast and soft boiled eggs

Crushed avocado toasts with lightly spiced paprika soft-boiled eggs parmesan and watercress.

Served with soft, freshly baked blueberry muffins lightly sprinkled with cinnamon and fine golden brown sugar.

            Acai Bowls

Served with a side of Acai bowls with forest berries, banana, chia seeds, coconut flakes and baked nuts

            Overnight Oats

Oats soaked overnight in an oat honey mixture topped with fresh fruit and seeds to kick start your morning.

***All breakfasts accompanied with freshly baked pastry and cake alongside a fresh fruit of the season platter.***

LUNCH

Chicken Souvlaki

Greek style yogurt marinated chicken skewers wish freshly made tzatziki and hummus with roasted zucchini, eggplant and peppers. Accompanied by a tomato, red onion and cucumber Greek salad and warm pitas.

Soft Shell Crab Tacos

Beer Battered soft shell crab Tacos with mango salsa, pickled red onion and mexican slaw with a side of fresh corn, buttered and spiced.

Pulled pork bao buns

Hoisin and ginger pulled pork bao buns with spicy slaw with a side of asian noodle salad.

Seared Yellowfin Tuna poke bowls

Black sesame encrusted Tuna marinated in a light teriyaki sauce with sushi rice, zucchini noodles, edamame beans, pineapple, green onion, seaweed salad, pickled ginger.

Moules-Frites

Belgian-style Mussels cooked in a white wine parsley cream sauce with parmesan truffle fries, crusty bread and a light red onion and tomato salad tossed in a lemon and vinegar dressing.

Lobster Tail Salad

Lobster tail, thin sliced lemon soaked fennel with arugula salad dressed in a tarragon butter dressing.

Sweet Potato Gnocchi

Freshly rolled sweet potato gnocchi with a creamy sage butter sauce accompanied by a homemade cherry tomato and caper focaccia.

APPETIZERS

Sea Bass Ceviche

Spicy lime sea bass ceviche stack with a crushed avocado base and homemade plantain chips.

Zucchini fritters

Zucchini spiced, breadcrumbed and twice-fried served with a spicy lime mayo.

Scallops Rockefeller

Grilled scallops topped with a parmesan breadcrumb crust with a sweet chili jam.

Sushi Rolls

A range of varying Salmon, Tuna and shrimp sushi rolls with sticky sushi rice avocado, cucumber and sesame.

Baked camembert

Oven baked hot camembert with rosemary and garlic camembert with fig jam and mini basil oil focaccia toasts.

Charcuterie board

A wide selection of international cheeses, cured meats, nuts and olives alongside homemade mango chutney and oregano crostinis.

Garlic and Chilli Shrimp a pil-pil

Tiger shrimp cooked in a Spanish style sizzling garlic and chili oil topped with a dash of lemon and served with fresh baked bread roll.

DINNER

Balsamic Glazed Short Rib

Slow cooked balsamic glazed short rib with buttery fondant potatoes and lemon fried tender stem broccoli.

Chicken Saltimbocca

Chicken breast stuffed with cheddar and sage wrapped in prosciutto with wilted cream spinach and roasted baby carrots.

Seabass

Pan fried sea bass atop creamy mushroom and asparagus risotto.

Pizza Night!

Freshly made dough and basil tomato sauce with a wide range of ingredients - cooked fresh on the boat using a portable pizza oven.

Toppings: Mozzarella, feta, cheddar, blue cheese, pepperoni, chorizo, ham, nduja, mushroom, onion, peppers, pineapple, spinach, arugula, roasted pear, toasted walnut, chilli honey.

Mint Chimichurri Lamb

Mint chimichurri grilled lamb cutlets with garlic potato puree and blistered cherry tomatoes.

Thai chickpea coconut curry

Creamy Thai coconut yellow curry with chickpeas, peppers with jasmine steamed rice.

Served with homemade garlic naans.

Seafood Paella

Slow cooked spanish seafood Galician style seafood paella using the freshest seasonal seafood catches available.

DESSERT

Mango mousse cheesecake

Mango cheesecake with a vanilla coconut crust topped with a sweet mango mousse.

Malteser tiramisu

A crunchy twist on the classic Italian coffee-cocoa cream dessert.

Dark Chocolate Ganache tarts

Individual dark chocolate ganache tarts with a salt caramel topping

Freshly Baked Lemon Pavlova

Freshly baked lemon meringue pavlovas with fresh berries and cream.

Poached Pear

Cherry wine slow poached pear with whipped mascarpone, red currants, honey and toasted almond.

Red Velvet Cake

Three-tiered red velvet cake with cream cheese frosting, paired with a dark pinot noir.

Crema Catalana

Traditional creme custard from the Catalan region flavored with citrus and finished with a hardened brown sugar topping.

***Special requests are always welcome ahead of time!***