7 Day Yacht Charter Menu

Day 1


Corn fritters with bacon, tomato relish and fresh rocket

Mixed poached fruit

Buffet Lunch

Sardines stuffed with hummus with a tomato, parsley and olive salsa

Chicken Caesar salad Salad of spiced cauliflower and carrot with pomegranate molasses dressing

Baby spinach salad with roasted peppers, sun dried tomato and feta


Salt and pepper squid with coriander, beanshoots,

Vietnamese mint and nam jim dressing

Pan fried dorade, creamed leeks, pommes noisette, textures of watercress, chantrelles, beef jus

Mango, saffron and cardamom semifreddo


Cropwell bishop stilton

Tymsborough Ash chevre

Served with toasted fruit bread

Day 2


Scrambled eggs with smoked salmon and chives

White chocolate and raspberry muffins


Seared tuna steak on nicoise salad

Spaghetti of prawns, lemon and chili

Panzanella salad

Rocket, pear, caramelized walnut and parmesan salad


Risotto of taleggio and walnuts

Pan fried breast of duck with beetroot chutney, celeriac puree, root vegetable dauphinoise, roasted shallots, and Madeira jus

Passion fruit crème brulee with lime brandy snaps


Bresse blue

Munster washed rind

Served with warmed walnut loaf

Day 3


Poached eggs with cured ham, toasted muffins and hollandaise

Seasonal fresh fruit


Chicken satay and peanut sauce Singapore noodles with char sui pork and prawns

Vietnamese coleslaw

Malaysian laksa soup


Vanilla and stroh rum cured Gravadlax with horseradish remoulade and crab beignet

Roasted fillet of beef, girolles, fondant potato, seared foie gras, whipped spinach, pink peppercorn jus Rich blueberry and chocolate tart with double cream


La buche d Affinois

Tomme de chevre

Served with apple and raisin chutney

Day 4


Twice baked cheddar cheese soufflé

Watermelon and mint salad


Mussels with white wine garlic and parsley

Frites Salad Provencal

Green salad


Tortellini of carrot and goats cheese

Chermoula crusted rump of lamb with chickpea fritter, smoked aubergine puree, tomato and cardamom jam

Strawberry soup with buttermilk pannacotta


Crozzier blue

Kervella chevre

Served with quince paste

Day 5


Spanish omelette Strawberry brioche with mascarpone


Salad of cous cous with apricot and almonds

Chargrilled lamb cutlets with harissa

Moroccan tomato salad

Warm fennel and broad bean salad


Mini rabbit pie, broad beans, peas, radish, jus

Loin of venison, parsnip puree, braised and spiced red cabbage, sweet potato gnocchi, vegetable crisps, game jus

White chocolate and raspberry semifreddo


Gabeen washed rind

Pecorino ewe’s milk

Served with date loaf

Day 6


Bicher muesli with honey and yoghurt

Sweet potato and basil savory muffins



Calamari with aioli

Rocket, sun dried tomato and pine nut salad

Greek salad


Oysters with Chinese rice wine and ginger dressing

Roasted breast and pastilla of pigeon, braised arabesque rice, pickled turnips, preserved lemon, fairy floss

Steamed lemon and pistachio pudding with a cardamom custard


Quickes cheddar

Emlett ewe’s milk

Served with lavosh


Banana pancakes with butterscotch sauce

Fruit salad


Paella with seafood, chorizo and chicken

Murcian salad

Whitebait Orange and olive salad


Tempura of Colchester oysters with Asian coleslaw and wasabi mayonnaise

Pressed belly of pork, seared scallops, croquette potatoes with apple and black pudding, puree of fennel, honey and sage jus, crackling

Chocolate and orange fondant with marmalade ice-cream


Burland green organic camembert

Maffia cheddar

Served with poppy seed crackers

Day 7

7 Day Buffet Style Menu

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Day 1


Beetroot, avocado and rocket salad with sunflower seeds and macadamia nut oil dressing

Pearl barley, butternut squash and fennel salad with pomegranate molasses

Ricotta fritter with roasted pumpkin Sesame seared tuna with cucumber and ginger dressing

Master stock braised crispy pork belly with Asian slaw

Homemade peanut butter, choc chip cookies

Fruit platter


Cauliflower and bacon soup with truffle Watercress, sardine and orange salad

Braised duck pierogi

Vietnamese shrimp rolls with dipping sauces

Grilled salmon and succotash Oysters with coriander ginger and lime

Steamed banana and coconut puddings with cardamom custard

Fresh fruit platter

Day 2


Roasted red pepper carpaccio with anchovy and white beans

Crispy duck breast with fennel and pomegranate salad

Octopus with marinated chickpeas and harissa

Spiced Moroccan carrot salad Cous cous salad with apricot and almonds

Warm hazelnut brownie with brandy cream Fruit platter


Buckwheat noodle, bok choy, sweet potato and miso lime broth

Thai style lemongrass and coconut milk poached chicken breast

Asian beef tartar

Brown rice and quinoa with spring onion and coriander

Rocket and watercress salad with sesame and lime dressing

Ceviche of scallop with fresh roasted pepper and sweetcorn salsa Iced lemon granite

Day 3

American style Independence Day celebratory lunch

Hot dogs with all the trimmings

Wagyu burgers in lettuce buns

BBQ ribs French fries


Potato salad

Seven bean salad Apple pie and ice cream


Indian themed dinner

Indian chicken and tomato soup

Tandoori chicken pieces

Chana dahl

Steamed basmati rice

Lamb Rogan josh

Raita Tomato and onion salad

Coconut bananas

Naan Poppadum’s

Gulab jamun

Day 4


Veal chops with sage and lemon butter

Trofje with pesto Genovese

Grilled sea bass with sun dried tomato salsa

French beans tossed with sumac, almond and orange

Baby spinach salad with artichoke, olives and roasted pepper

Lemon posset with shortbread

Fruit platter


Rare seared peppered fillet of beef with hot mustard sauce

Cumin and chilli crusted lamb cutlets with tahini dipping sauce

Fatoush Saffron spiced braised rice with pistachio and sultanas

Grouper with sauce vierge

Italian style marinated chargrilled vegetables

Hot chocolate fondant

Day 5

Middle Eastern inspired lunch

Lebanese style lamb pizzette with fresh mint and labne

Turkey kofta with preserved lemon and chilli, honey and cumin yoghurt dressing

Tabouli Turkish style garden salad Semolina and orange cake with rosewater and pistachio

Fruit platter

Asian themed dinner

Five spiced duck breast salad

Thai chicken curry

Salmon Teriyaki

Vegetable pad Thai

Steamed greens with oyster sauce, ginger and garlic

Sticky lime leaf rice

Indonesian style Gado Gado vegetables

Homemade lychee sorbet

Day 6


Salad of Courgette and carrot, pine nut and parsley vinaigrette

Lemon and parsley crumbed veal escalope

Chicken breasts stuffed with artichoke and sun dried tomato pesto

Caprese salad Homemade triple choc chip cookies



Vietnamese rice paper roll with shrimp

Sea bream, with lemongrass, chilli and ginger Grilled prime rib steak with beurre maître d’hotel Salad of rocket, pear, walnut and parmesan

Roasted baby new potato, sour cream and chive


Chocolate parfait with rum soaked cherries

Day 7


Tuna nicoise

Chicken liver parfait with toasted brioche and fig chutney

Salad of Bayonne ham, rocket and peach with garlic crostini

Pommes frites with truffle mayo Tomato, shallot and parsley salad with sherry vinegar dressing

Eton mess

Fruit platter


Morrocan themed dinner

Chickpea harrira Chicken kofta

Lamb Mechoui Vegetable tagine Cous cous

Spiced tomato salad

Orange and dried olive salad


Day 8

Chinese themed Dinner

Squid with chilli and salt

Pan fried pork dumplings

Prawn shu mai Crispy beef in chilli sauce

Crispy duck served with pancakes and all the trimmings

Char sui roast pork egg noodles

Sweet and sour chicken

Steamed bok choi with oyster sauce

Crispy fish with lemon and chives

Deep fried ice cream

Vegetarian menu

Day 1


Tomato and fennel soup with rye sourdough

Green bean, roasted beetroot, feta and walnut salad

Roasted cauliflower, spiced carrot and almond salad with pomegranate dressing

Corn fritters with chilli chutney

Fruit platter Snickerdoodles


Broad bean, pea and asparagus risotto

Soft truffle polenta with sautéed ceps

Pink champagne sorbet

Day 2

Mexican themed Lunch

Vegetable fajitas with guacamole and vegan sour cream

Crispy tofu soft shell tacos with salsa, savoy cabbage slaw, chipotle and lime vegan mayonnaise

Kidney bean and pepper soup with corn bread

Radish salad with orange blossom water

Fruit platter Date and coconut slice


Thai themed dinner Tom yum with straw mushrooms Thai royal vegetable red curry Kaffir lime leaf rice Vegetarian pad Thai Tofu and green bean stir fry with chilli sambal Steamed Bok choi with black beans and lemongrass Sweetened sticky rice with grilled mango cheeks

Day 3


Warm pumpkin and chickpea salad with tahini

Spinach with walnuts on grilled sourdough

Vegetable paella with artichokes and piquillo peppers

Green salad Fruit platter

Pistachio and almond tart


Pearl barley risotto with beetroot and grilled goats cheese

Falafel, smoked aubergine puree, tomato and cardamom jam, pickled radish, soft herb salad, saffron emulsion

Saffron and honey poached pears

Day 4

Middle Eastern inspired lunch

Homemade grilled flatbreads, with babagnoush, beetroot dip and hummus

Fatoush Tabouli Falafels with preserved lemon and celery dressing

Stuffed vine leaves

Spinach and labne borek

Moroccan inspired Dinner

Harrira with coriander and ground almond gremolata

Vegetable tagine Apricot and roasted pistachio cous cous

Traditional Moroccan carrot and sultana salad

Heirloom tomatoes with sumac, coriander, honey and shallots


Day 5


Salad of lentils, goats curd and fennel with pomegranate molasses dressing

Asparagus mimosa

Pissaladiere Salad Provençal

Fruit platter

Bramley apple flapjacks


Vietnamese pho with water chestnut and bamboo shoot dumplings

Baked aubergine with chermoula

Chocolate and orange risotto

Day 6


Sweet broccolini with tofu, sesame and coriander

Chargrilled asparagus with courgette ribbons and manouri

Cauliflower and cumin fritters with lime yoghurt

Portobello mushrooms with pearl barley and lemon

Fruit platter

Vegan chocolate brownies with toasted hazelnuts Indian inspired


Onion bahjis Saag aloo

Kashmir style rice with saffron, cashews and sultanas

South Indian style vegetable curry with coconut

Cumin spiced slow roast aubergine

Poori bread with condiments to include raitia, tomato and onion salad, green chili chutney

Mango lassi

Day 7


Quinoa and grilled sourdough salad

Aubergine croquettes

Chilled soba noodle salad with mango and chilli

Kale and mint gazpacho

Fruit platter Caramelised peaches with mascarpone


Celeraiac puree with spiced cauliflower florets and crispy quails egg

Five spiced tofu with steamed okra and cardamom passata

Tapioca with coconut jam and rum bananas