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Odyssea

sailing catamarans · 2012 · 8 GUESTS · 4 cabins · 59 ft.

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Specifications

Length: 59 ft.

Builder: Fountaine Pajot

Year: 2012

Beam: 29.1 ft.

Draft: 4.6 ft.

From $29,000 to $34,000 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

Need help?

Call us (954) 980 9281

description

Catamaran Odyssea offers crewed yacht charters in the BVI, and the Grenadines upon inquiry. She features a crew of 3, on-board scuba diving, and accommodations for up to 8 guests in 1 Master Queen Suite plus 3 Queen cabins.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.

Amenities

  • AC: Full
  • Voltages: 220v
  • Hairdryer: Yes
  • Water Capacity: 1000 liters
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: We love to have children aboard! We have many household name board game, puzzles, ping pong and interests for our more mature guests.

    We are also equipped with:

    - Barista set up with a superb coffee machine.
    - 3 X domestics fridges with wines and beers
    - Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
    - Outdoor bar fridge and ice machine.
    - Ping-pong table

    All amenities available at this time and up to date. While every effort will be made to stay upto date, unforseen circumstances may result in substitutions.

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: All Kids Welcome!
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: No
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Only on Aft deck.

Water Sports

  • Dinghy: 15.5ft RIB
  • Dinghy Horsepower: 70
  • Dinghy Pax: 8
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Other Toys:
    - Various beach games and activities.
    - Beach games include spike ball and bottle smash, mini football

Diving

  • License: Master
  • Costs: Refer to rates page
  • Number of Dives: 3 included
  • Tanks: 21
  • Scuba: Onboard
  • Air Compressor: Not Onboard

  • Location Details: Relocation fees apply to islands out of the BVI, please inquire for costs.
  • Summer Base Port: British Virgin Islands
  • Summer Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: Britsih Virgin Islands
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Village Cay
  • Other Pickups: BVI
  • Turnaround: 48 hours FIRM

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2024 $29,000 $29,500 $30,000 $31,000 $32,000 $33,000 $34,000 $0 $0 $0 $0
Winter 2024 to 2025 $29,000 $29,500 $30,000 $31,000 $32,000 $33,000 $34,000 $0 $0 $0 $0
Summer 2025 $29,000 $29,500 $30,000 $31,000 $32,000 $33,000 $34,000 $0 $0 $0 $0
PRICE DETAILS

PICK UPS: BVI Ports Only Keep 48 hours between charters please 6 Night Minimum or for shorter charters 6 night rate applies. Inquire first for short charters SPECIAL: ODYSSEA is offering Christmas week 2024 at standard rates. No Holiday surcharge will apply. HALF BOARD: Includes all breakfasts, 4 lunches and 3 dinners aboard. The remaining 3 lunches and 4 dinners as well as associated beverages are to be taken ashore at guests’ expense. Rates are as follows: 2 pax : $28,790; 3 pax : $29,185; 4 pax : $29,580; 5 pax : $30,475; 6 pax : $31,370 $; 7 pax : $32,765; 8 pax : $33,160 SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock. 7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions. FISHING Please inquire SCUBA DIVING: Each charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $230 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $100 per person per dive applies. HURRICANE SEASON: Please press client to purchase trip insurance, and add a hurricane clause to your contract. The yacht will allow client to rebook unused dates within 6 months of cancellation, excluding holidays. The yacht is not responsible for clients’ shore side expenses if charter is cancelled for a named storm (this includes meals, hotels, transportation as well as air transport). Weddings: 1 to 8 guests $36,500 Thanksgiving week: 1 to 8 guests $36,500 Christmas week: 1 to 8 guests $36,500 (Please check specials board for any offers that may apply) New Years week: 1 to 8 guests $39,000 Minimum 7 nights. BVI ports only. Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December. Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

July 3, 2024-October 20, 2024: Unavailable: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 4, 2024-November 11, 2024: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 12, 2024-November 14, 2024: Boat Show: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 15, 2024-November 22, 2024: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

December 9, 2024-December 19, 2024: Unavailable: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

December 28, 2024-January 4, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

January 26, 2025-February 2, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 5, 2025-February 12, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 13, 2025-February 20, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 22, 2025-March 1, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

March 10, 2025-March 13, 2025: Unavailable: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

March 22, 2025-March 29, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

March 31, 2025-April 3, 2025: Unavailable: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

April 13, 2025-April 20, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

April 22, 2025-April 29, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

May 4, 2025-May 11, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

May 12, 2025-May 18, 2025: Unavailable: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

May 19, 2025-May 26, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 15, 2025-June 22, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

November 30, 2025-December 7, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

June 21, 2026-June 28, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

the crew

Captain Dylan, First Mate Mario and Chef Gi have an enthusiasm and passion for life on the water. With their easy-going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!

Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Odyssea. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.

Gi grew up in Mozambique, a country famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on, she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari industry. In 2016 she made the decision to advance her skills by completing her three-year professional cookery diploma, where she specialized in dietary requirements, diets and allergies.

Before joining the yachting industry, Mario completed his training in hospitality management where he gained experience in high end restaurants, hotels and luxury trains. Mario further refined his skills by training to be a barista and mixologist before making the choice to use his skills in the charter yachting industry by completing his yachtmaster and yachting courses.
As the 1st Mate onboard yacht Odyssea, with an attentive and easy-going nature, Mario combines his hospitality management skills and attention to detail to give our guests the elevated luxury experience that they seek.
Mario loves to experiment with the variety cocktail preferences and is always up for the challenge by creating a special cocktail-of-the-day menu customized for each group.

Dylan and Gi have been onboard since 2017 and 2019 respectively, with Mario being the most recent addition to the team, they all pride themselves on longevity. Dylan, Mario and Gi enjoy families and children and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They are great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.

They all look forward to making this vacation everything you hope for.

Crew are fully vaccinated for Covid 19
Captain Dylan, First Mate Mario and Chef Gi have an enthusiasm and passion for life on the water. With their easy-going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!

Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Odyssea. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.

Gi grew up in Mozambique, a country famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on, she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari industry. In 2016 she made the decision to advance her skills by completing her three-year professional cookery diploma, where she specialized in dietary requirements, diets and allergies.

Before joining the yachting industry, Mario completed his training in hospitality management where he gained experience in high end restaurants, hotels and luxury trains. Mario further refined his skills by training to be a barista and mixologist before making the choice to use his skills in the charter yachting industry by completing his yachtmaster and yachting courses.
As the 1st Mate onboard yacht Odyssea, with an attentive and easy-going nature, Mario combines his hospitality management skills and attention to detail to give our guests the elevated luxury experience that they seek.
Mario loves to experiment with the variety cocktail preferences and is always up for the challenge by creating a special cocktail-of-the-day menu customized for each group.

Dylan and Gi have been onboard since 2017 and 2019 respectively, with Mario being the most recent addition to the team, they all pride themselves on longevity. Dylan, Mario and Gi enjoy families and children and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They are great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.

They all look forward to making this vacation everything you hope for.

Crew are fully vaccinated for Covid 19
Captain Dylan, First Mate Mario and Chef Gi have an enthusiasm and passion for life on the water. With their easy-going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!

Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Odyssea. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.

Gi grew up in Mozambique, a country famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on, she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari industry. In 2016 she made the decision to advance her skills by completing her three-year professional cookery diploma, where she specialized in dietary requirements, diets and allergies.

Before joining the yachting industry, Mario completed his training in hospitality management where he gained experience in high end restaurants, hotels and luxury trains. Mario further refined his skills by training to be a barista and mixologist before making the choice to use his skills in the charter yachting industry by completing his yachtmaster and yachting courses.
As the 1st Mate onboard yacht Odyssea, with an attentive and easy-going nature, Mario combines his hospitality management skills and attention to detail to give our guests the elevated luxury experience that they seek.
Mario loves to experiment with the variety cocktail preferences and is always up for the challenge by creating a special cocktail-of-the-day menu customized for each group.

Dylan and Gi have been onboard since 2017 and 2019 respectively, with Mario being the most recent addition to the team, they all pride themselves on longevity. Dylan, Mario and Gi enjoy families and children and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They are great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.

They all look forward to making this vacation everything you hope for.

Crew are fully vaccinated for Covid 19
Captain Dylan, First Mate Mario and Chef Gi have an enthusiasm and passion for life on the water. With their easy-going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!

Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Odyssea. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.

Gi grew up in Mozambique, a country famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on, she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari industry. In 2016 she made the decision to advance her skills by completing her three-year professional cookery diploma, where she specialized in dietary requirements, diets and allergies.

Before joining the yachting industry, Mario completed his training in hospitality management where he gained experience in high end restaurants, hotels and luxury trains. Mario further refined his skills by training to be a barista and mixologist before making the choice to use his skills in the charter yachting industry by completing his yachtmaster and yachting courses.
As the 1st Mate onboard yacht Odyssea, with an attentive and easy-going nature, Mario combines his hospitality management skills and attention to detail to give our guests the elevated luxury experience that they seek.
Mario loves to experiment with the variety cocktail preferences and is always up for the challenge by creating a special cocktail-of-the-day menu customized for each group.

Dylan and Gi have been onboard since 2017 and 2019 respectively, with Mario being the most recent addition to the team, they all pride themselves on longevity. Dylan, Mario and Gi enjoy families and children and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They are great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.

They all look forward to making this vacation everything you hope for.

Crew are fully vaccinated for Covid 19

menu

*Inquire about customized or special menus.

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

 

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

 

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

 

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

 

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

EXCEPTIONAL EXPERIENCES

"Everything was just incredible. You all make the process so simple. We didn’t think it could get any better than our last charter, but the addition of Mario to the crew elevated their already exceptional service another notch. We already can’t wait to return!"

Michael E - Tennessee

Inquire about Odyssea

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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