Catamaran Kings Ransom

​A Sampler from Lisa's galley aboard KING'S RANSOM​

​Breakfast​ Fresh pastries and fruit platters to share

• Breakfast burrito filled with scrambled cheesy eggs and bacon crumble served with homemade salsa and plain greek yoghurt
• Buckwheat pancakes filled with smashed banana and toasted pecan nuts served with a choice of dark chocolate sauce or Kahlua infused maple syrup and a side of breakfast sausage or bacon
• Breakfast pizza - A traditional Italian pizza crust topped with buffalo mozzarella, egg over easy, caramelised onion and crispy prosciutto
• Fluffy omelette with your choice of filling with a side of grilled seasoned vine-ripened tomatoes
• Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms
• Thick sliced brioche french toast stuffed with apple strudel.

Lunch With complimentary dessert option

• Bang Bang Vietnamese noodle salad, tossed with jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger & rice wine vinegar dressing. (Dessert - Mango Sorbet)
• Fillet of blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a summer salad topped with beetroot chips
• Made to order traditional Italian thin-crust pizzas served with a green salad and poppy seed dressing, (Dessert - mini citrus tart)
• A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with sticky rice and Gado Gado Salad served on a banana leaf. (Dessert - mini chocolate chip cookie cake)
• Grilled wild salmon on a bed of lentils, brown rice, shredded carrot and roasted garlic with orange, manuka honey, miso dressing served with a garden salad. ( Dessert- lamington cake)
• Middle Eastern Mezze spread, mint and cumin lamb balls, falafel, tabouli, tzatziki dip, hummus and oven warmed pita bread. (Dessert- raspberry sorbet)
• Gourmet steak sandwich with grilled wagyu beef served in a brioche bun with red onion jam, gorgonzola, arugula, and a side of apple slaw. (Dessert - warm gooey brownies with vanilla bean ice- cream)

Dinner

Starters

• Shot glass with chilled watermelon and basil soup
• Thai green mango salad
• Mini goat savoury cheesecake topped with red onion jam
• Pumpkin soup with cracked pepper and infused with vodka
• En salata caprese salad
• Tiered Asian pear with crumbled stilton cheese and drizzled with a lemony honey dressing
• Pan-seared sea scallops in brown butter served in a petite Chinese spoon with mirin, sushi vinegar dressing

Mains

• New Zealand herb-crusted rack of lamb, resting on a bed of pearlised couscous with spring vegetables and a drizzle of tamarind balsamic reduction
• Beef Rendang - (Slow cooked Balinese dry curry) served with ginger, coconut-infused basmati rice and a side of Asian salsa
• Linguini zucchini with pistachio pesto, jumbo prawns topped with a parmesan lace wafer
• Pan-seared ahi tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayonnaise, with a garnish of Wakame seaweed salad
• Porcini dry encrusted fillet mignon on a bed of roasted garlic smashed potatoes with a confetti of oven- roasted grape tomatoes, leeks and shitake mushrooms, with a drizzle of port wine reduction
• Grilled Caribbean lobster on a bed of traditional peas and rice with pineapple relish, and plantain crisp garnish
• Herb crusted pork tenderloin, stuffed with fresh herbs, onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan-seared baby bok choy

Dessert

• Dark chocolate warm flourless chocolate cake with a raspberry coulee
• Sticky croissant pudding with dolce leche ice cream
• Filo flower filled with chantilly cream and summer berries with a soft toffee swirl
• Apple and rhubarb crumble with creme Anglaise
• Mini New York cheesecake topped with passionfruit glaze and Persian cotton candy
• Caramelised banana spring rolls with nougat ice cream
• Mini tiramisu