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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 $32,000 to $38,000 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
    2 Sea scooters
    2 Fishing rods and tackle
    Multiple in-water floating lounge chairs

    2023 Partial Refit to include:
    -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 2 underwater scooters
    New Nespresso Vertuo coffee machine
    Use 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
    -Extensive interior and exterior detailing
    -Engine refits and new batteries
    -Our blue sail bag and Bimini will be upgraded to Sunbrella grey in January 2024
    -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 Available July in Grenadines. 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 | Grenadines July/August
  • Summer Operating Area: Caribbean Leewards, Caribbean Windwards, 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
Summer 2024 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000 $0 $0 $0 $0
Winter 2024 to 2025 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000 $0 $0 $0 $0
Summer 2025 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000 $0 $0 $0 $0
PRICE DETAILS

MINIMUM NIGHTS: 4 except Prime Holiday Weeks 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 2024 CHRISTMAS: Flat rate $43,700. Must end no later than Dec 27th. 2024/25: NEW YEARS: Flat rate $45,600 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

August 18, 2024-October 15, 2024: Unavailable: Grenada, St Georges to Grenada, St Georges

October 18, 2024-November 7, 2024: Transit: Grenada, St Georges to Tortola, Nanny Cay, BVI

November 9, 2024-November 16, 2024: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

November 23, 2024-November 30, 2024: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

December 20, 2024-December 27, 2024: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

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

January 6, 2025-January 12, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

January 19, 2025-January 26, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 16, 2025-February 22, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 9, 2025-March 15, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 22, 2025-March 28, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

April 5, 2025-April 12, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

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

the crew

Captain Martin Liscinsky & Chef Tamara Chepel

Martin Liscinsky
Originally from a city close to the Tatra mountains in 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. At age 13 Martin travelled to Croatia where he was introduced to sailing - 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 including Switzerland, Scotland, France and Slovakia. He worked in high class fine dining restaurants and enjoyed the creativity and travel associated with being a chef. Despite enjoying his nice and successful career, Martins heart was still dreaming about being on the sea. When he realized he loves sailing more than cooking, he decided for a change and moved to Croatia to join the yachting industry. What was supposed be one season job became a lifestyle and Martin had never been happier. 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. Her parents had a passion for food, travel and entertaining, most weekends were spent with family and friends either enjoying the outdoors, exploring her grandparent’s farm or joining big family gatherings – all of which was based around food, feasting, making a bonfire or BBQ and spending time together. These memories strongly shaped Tamara’s love for chartering and cheffing- there really is nothing more magical than sharing a delicious meal with family and friends in a beautiful place! Prior to finding yachting Tamara studied at university and had a career as an Occupational Therapist in Sydney and London. However a few years into her career it was too late to shake off the travel bug and on a trip to Croatia she met Martin – who invited her to join him in his escapades and she never looked back!

Tamara and Martin met in Croatia in 2018 in the small town of Korcula. They quickly realised that despite being from different sides of the world they shared the same love for travel, sailing, experiencing different cultures (and food!), the ocean and being around family and friends. They backpacked Asia for seven months as the first real relationship test 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 some surrounding Caribbean countries including St Martin and Antigua. Tamara and Martin feel as though they have the best job in the world, chartering yachts and experiencing the ocean in all its glorious beauty while meeting new and returning guests and preparing wholesome meals to match the experience!

Time spent with Tamara and Martin on True Story will follow the philosophy that a perfect charter includes sailing, exploring, 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 personalised 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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