Weekly Sample Menu
Breakfast: Awakening at Sea
A service designed to support recovery and provide precise antioxidant nutrition.
Detox & Speciality Drinks
Green Smoothie: Granny Smith apple, spinach, cucumber, and a touch of ginger
Red Smoothie: Beetroot extract with wild berries and pomegranate
Dual Citrus Juice: Valencia orange combined with seasonal blood orange
Speciality Coffee: Nitrogen cold brew (silky texture) or naturally roasted espresso
Premium Fruit Platter
Selection of figs, peaches, nectarines, watermelon, and Muscat grapes from the Valencian orchards
Eco Bowls (Choice of)
Organic sheep yoghurt with rosemary honey and toasted Marcona almonds
Goat yoghurt with walnuts, blueberries, banana, coconut chips, chia seeds, and honey
Sourdough Toast Selection
Iberian Bellota ham (5J) with extra virgin olive oil
Ripe avocado with smoked salmon and dill oil
Signature Dish
Low-temperature egg (63°C) on truffled potato espuma with parmesan shavings
Aperitifs: Deck Cocktail
Precision based on haute cuisine standards.
Technical Cured Specialities
Brioche with anchovy and smoked butter
Gilda skewer with anchovy, piparra peppers, bluefin tuna, and confit cherry tomato
Avant-Garde Raw Bites
Blinis with caviar and chives
Mini bluefin tuna tartare with lime
Raw scallop with corn tiger’s milk
Gillardeau oyster with Granny Smith apple and celery granita
Signature Bites
Steak tartare on Sardinian crisp bread
Cucumber roll with salmon and cream cheese
Watermelon gazpacho shot with Bloody Mary seasoning
Lunch: Mediterranean Midday
A reinterpretation of traditional cuisine using contemporary techniques.
Pre-Starter
Marcona almond ajoblanco with Dénia red prawn tartare and grapes infused with Fino sherry
Starter
Bluefin tuna carpaccio marinated in soy and wasabi, with pine nut emulsion and Cieza peach tartare
Main Course
Wild sea bass with cava fennel sauce and trout roe
Dessert
Fresh fig with mascarpone mousse, Moscatel reduction, and goat cheese ice cream
Dinner: Fine Dining at Anchor
A gala menu focused on product purity and technical elegance.
Pre-Starter
Clarified cold tomato consommé with basil extra virgin olive oil
Starter
Scallops with cauliflower cream, dill oil, and Oscietra caviar
Main Course
Beef tenderloin with foie gras, reduced natural jus, and celeriac purée with green asparagus
Dessert
Strawberries marinated in Modena balsamic vinegar with vanilla Chantilly cream
