SAMPLE MENU
DAY 1
BREAKFAST
(Usually served on embarkation day or the following morning)
Freshly baked French pastries, artisan breads & house preserves
Greek yoghurt parfait with saffron-poached apricots & toasted pistachios
Seasonal fruit platter
Cold-pressed juice of the day & speciality coffees
Fine herb omelette with crème fraîche
LUNCH
Beef & Watercress SaladAged beef strips, peppery watercress, pickled walnut dressing
Suggested pairing: Light, chilled red wine
HORS D’OEUVRES (PRE-DINNER CANAPÉS)
Mini tartlets with whipped goat cheese & roasted figs
DINNER
StarterCreamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket
MainMediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant
DessertWarm chocolate cake with vanilla crème anglaise
DAY 2
BREAKFAST
Citrus butter crêpes with maple syrup & candied zest
Tropical fruit smoothie bowl with granola & toasted coconut
Cold-pressed juice of the day
Smoked salmon & watercress salad with soft-poached egg
LUNCH
Blackened Grilled Mahi-MahiMango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction
Suggested pairing: Crisp Pinot Gris
HORS D’OEUVRES
King crab, lime & crème fraîche canapés
DINNER
StarterChilled gazpacho with stracciatella, charred pine nuts & herb oil
MainRoasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus
DessertAlmond semifreddo, praline, freeze-dried raspberries & fresh pomegranate
DAY 3
BREAKFAST
White peach Bellini
Selection of freshly baked muffins
Cold-pressed juice of the day
Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano
LUNCH
Vitello TonnatoSlow-roasted veal, tuna-caper emulsion, shaved bottarga
Warm roasted beet & goat cheese salad, black garlic crostini
HORS D’OEUVRES
Chicken Caesar croquettes
DINNER
StarterWagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil
MainClassic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon
DessertLemon–yuzu cream, white chocolate crumble
DAY 4
BREAKFAST
Buttermilk pancakes with roasted vanilla berries
Chia pudding with mango compote & tropical fruits
Fresh green juice
Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes
LUNCH
Herb-Grilled Chicken PaillardLemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions
HORS D’OEUVRES
Fresh oysters with mignonette & lemon
Shrimp ceviche
DINNER
StarterCompressed melon & stone fruit salad, aged prosciutto & herb oil
MainCrispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment
DessertBlood orange granita with burnt-caramel chocolate truffles
DAY 5
BREAKFAST
Matcha & banana breakfast smoothie
Cold-pressed juice selection
Chilli-fried eggs, avocado & kimchi breakfast stack
LUNCH
Sticky Asian Pork SaladFresh herbs, roasted peanuts & lime
Chilled soba noodle salad with ginger-sesame dressing
HORS D’OEUVRES
Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin
DINNER
StarterTuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile
MainMiso-marinated black cod, shiitake dashi, baby bok choy
DessertPort-roasted pineapple, pecan brittle & matcha ice cream
DAY 6
BREAKFAST
Banana Foster Belgian waffles
Dragon fruit & tropical fruit bowl
Cold-pressed juice of the day
Baked eggs in spicy tomato sugo with sausage & cannellini beans
LUNCH
Seared Tuna TatakiCharred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia
HORS D’OEUVRES
“Dragon eggs” with pickled beetroot & smoked fish
DINNER
StarterProsciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette
Main8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil
DessertClassic crème brûlée
DAY 7
BREAKFAST
Champagne & berry sabayon
Eggs Benedict with hollandaise
Cold-pressed juice
Selection of artisan pastries
LUNCH
Salmon TartareAvocado cream, wasabi pearls, sesame & nori crisp
HORS D’OEUVRES
Foie gras parfait with port wine gel
DINNER
StarterDiver scallops, cauliflower purée, smoked pancetta & trout roe
MainBeef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus
DessertWarm chocolate fondant, vanilla crème anglaise