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True Story

sailing catamarans · 2017 · 8 GUESTS · 4 cabins · 67 ft.

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Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2017

Beam: 32 ft.

Draft: 4.8 ft.

From $34,000 to $40,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran True Story offers luxury crewed yacht charters in the BVI, and the Grenadines in the summer months. She features a crew of 2 and accommodations for up to 8 guests in 1 Master King Suite, 1 King cabin, plus 2 Queen cabins (1 King cabin convertible to Twins on request).

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 2
  • Queen Cabins: 2
  • Twin Cabins: 1
  • Showers: 4
  • Heads: 4
View Yacht Layout

True Story has 4 cabins - 1 Port Midship Primary Suite King, Port Fwd King (that can be converted into 2 twin beds) & 2 Queens STBD side.

Amenities

  • AC: Full
  • Voltages: 220 and 110
  • Hairdryer: Yes
  • Water Capacity: 1050 litres
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: Not limited
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: No
  • # Dine In: 10
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transom steps

Water Sports

  • Dinghy: 13ft
  • Dinghy Horsepower: 40hp
  • Dinghy Pax: 7
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Kneeboard
    Wakeboard
    Tube
    Floating mat
    4 Stand Up Paddle boards
    1 Tandem kayaks
    Selection of snorkeling gear for all guests
    3 Sea scooters
    2 Fishing rods and tackle
    Multiple in-water floating lounge chairs

    2024 Refit:
    -Sail bag and Bimini upgraded to Sunbrella GREY
    -Interior makeover with all new furnishings, interior designs
    -All new Garnett Hill bedding, new towels and beach towels
    -All new kitchen appliances, new plates, cups, glasses, etc.
    - Smart TVs have been installed to the primary and one other double cabin (in addition to the existing TV in the saloon)
    -New BOTE floats and SUPs.
    -Updated water skis.
    -New Watersport equipment including 3 underwater scooters
    -New Nespresso Vertuo coffee machine
    -Charter friendly French brand L’occitane with refillable shampoo, conditioner and body wash in all bathrooms
    -New logo to match the merchandise for guests including dry bags and shopping bags, drink coolers.
    -New teak steps installed to the fly bridge and aft deck steps
    -Extensive interior and exterior detailing
    -Engine refits and all new batteries
    -New generator (December 2023)
    -Refitted air-conditioning systems
    -STARLINK

Diving

  • License: -
  • Resort Course: N/A
  • Full Course: N/A
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Location Details: Locally BVI Based Yacht and Crew. Available November -April in BVI exclusively Available May-June for BVI, Sint Maarten and Antigua Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.
  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: BVI
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: BVI
  • Other Pickups: BVI
  • Turnaround: 48hrs

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2024 to 2025 $34,000 $35,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
Summer 2025 $34,000 $35,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
Winter 2025 to 2026 $34,000 $35,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
PRICE DETAILS

MINIMUM NIGHTS: 4 except Prime Holiday Weeks 7 night min applies LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. TURN AROUNDS: 48-hour turns are standard HALF-BOARD OPTION: $150 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals and associated beverages to be eaten ashore at client's expense. Holiday Rates BVI Ports | up to 8 guests | 7 night Min 2025 CHRISTMAS: Flat rate $45,700. Must end no later than Dec 27th. 2025/26: NEW YEARS: Flat rate $47,600 Must begin no sooner than Dec 28th

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

April 21, 2025-April 28, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

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

May 14, 2025-May 19, 2025: Unavailable: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

May 23, 2025-June 1, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 3, 2025-June 10, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 13, 2025-June 17, 2025: Hold: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 20, 2025-June 25, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

July 1, 2025-November 15, 2025: Unavailable: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 17, 2025-November 22, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 23, 2025-November 30, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 15, 2026-March 21, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 29, 2026-April 5, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

the crew

Captain Martin Liscinsky & Chef Tamara Chepel


Martin Liscinsky
Martin has been a yacht captain for the past 8 years. He has sailed the Mediterranean and Caribbean islands but has found a base in the BVI for the past four years. Originally from Slovakia, Martin has always had a passion for adventure, sports and the great outdoors. He grew up mountain biking, white water rafting, climbing and would try any other sport he could involve himself in. Martin was introduced to sailing aged 13 while in Croatia - he was totally hooked on the sport and lifestyle. Martin moved to the UK aged 18 to begin a career as a chef which took him all over Europe. He worked in high class fine dining restaurants and enjoyed the creativity and travel associated with being a chef. Despite enjoying his cheffing career, Martins heart was still dreaming about being on the sea. He moved to Croatia to join the yachting industry in 2017. Being a Captain fulfilled everything he could dream of: freedom, traveling, outdoors and still bit of cooking, especially when the steaks are on the grill!

Tamara Chepel
Originally from Australia, Tamara was brought up in the city of Sydney. Prior to finding yachting Tamara enjoyed a career as an Occupational Therapist in Sydney and London. Tamara met Martin in 2018 and was introduced to the sailing world - she never looked back! She has since completed cooking schools at Ashburton in the UK and the Sydney Cooking School. She has a passion for culture, travel, the ocean and bringing people together through food. Tamara is a PADI diver and in her spare time loves nothing more than to explore underwater. Tamara has a love for farm to table cooking and believes that that good food is the key to a good time!

Tamara and Martin met in Croatia in 2018. They quickly realized that despite being from different sides of the world they shared the same love for travel, sailing, experiencing different cultures, the ocean and being around family and friends. They backpacked Asia for seven months then returned to the Mediterranean where they worked on sailing yachts in Greece, Croatia, Italy, Turkey and Montenegro. After two seasons of enjoying the Mediterranean they set off to the Caribbean where they have worked in the British Virgin Islands and surrounding Caribbean countries including St Martin, Anguilla and Antigua. They have called the BVI home for the past four years.

Time spent with Tamara and Martin on True Story will follow the philosophy that a perfect charter includes sailing, exploring, adventure, relaxing and truly taking the time to experience the islands in the way which suits their guests. They create a relaxed and welcoming and safe environment, aiming to make the charter personalized to each guests needs. Tamara and Martin have a passion for underwater life and believe the world below is one of the best things about the BVI! They are personable and accommodating and have a true passion and interest in people, adventure, and sailing and love nothing more than to share this with their guests. Their shared love of food and culture means they are excited to include the best local produce and create delicious wholesome meals for their guests! Together this energetic couple is looking forward to the next chapter of True Story, and can not wait to welcome you aboard!

menu

*Inquire about customized or special menus.
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot
TAMARA'S SAMPLE MENU BREAKFAST

Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

Traditional Spanish Omelet with Peppers and Tomatoes

Spicy Shackshuka with Labneh and Poached Egg

Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

 Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
Cocktail: Blu and Green Apple Sangria  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing. Cocktail: Lychee Gimlet

Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

Cocktail: Lemoncello Spitz 

Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

Cocktail: Tamarind Tequila Pithcer

Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

Cocktail: Vodka Lemon Shirley Temple

BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

Cocktail: Guavaberry Rum Mojito

STARTERS

Duck Rillet with Amarena Orange Zest on Homemade Crostini

Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

Thai Green Coconut Curry on Jasmine Rice

Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS Carrot & Cardamom Cake Orange Infused Burnt Basque Cheesecake Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream Chocolate Fondant, Whipped Cream Coconut Panna Cotta with Mango Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle Tripple Chocolate Brownie with Pistachio Sorbet Tiramisu with Amaretto Shot

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