Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Eggs Shakshuka
Baked eggs in a rich tomato sauce with aromatic spices and fresh herbs.
Smoked Salmon, Capers & Cream Cheese Bagels
Fresh bagels served with smoked salmon, cream cheese, capers, and classic accompaniments.
Fresh Fruit Platter
A colorful assortment of seasonal fruit served with muesli and creamy yogurt.
Eggs Benedict
Perfectly poached eggs served on a toasted English muffin with rich hollandaise sauce.
French Toast
Golden French toast served with crème fraîche and house-made berry compote.
Seasonal Smoothies
A refreshing blend of seasonal fruits, prepared fresh daily.
MIDDAY
Pasta Puttanesca or Pasta Aglio e Olio
Served with a fresh seasonal side salad.
Cheese & Charcuterie Board
An assortment of fine cheeses and cured meats served with fresh breads, assorted butters, stuffed eggs, and pâtés.
Moroccan-Style Chicken Thighs
Served with fluffy couscous and a fresh tahini salad.
Roast Chicken, Beef Tagliata & Chicken Parma
Served with a variety of Mediterranean-inspired salads.
Zucchini Quiche or Salmon Wellington
Served with mixed seasonal vegetables or a fresh garden salad.
Greek-Style Lunch
Lamb koftas, chicken kebabs, hummus, tzatziki, Greek salad, warm pita bread, and your choice of crispy chips or tabbouleh.
Chicken Caesar Salad or Salade Niçoise
A classic lunch favorite prepared with fresh seasonal ingredients.
HORS D'OEUVRES
Beef Tataki
Served with hoisin dressing, coriander pesto, ponzu mayo, crispy sweet potato, spring onion, and sesame seeds.
Salmon Tartare
Capers, red onion, dill, and chives dressed with yuzu vinaigrette and chive oil, garnished with a sesame tuile, radishes, avocado, and cream cheese mousse.
Burrata Dish
Creamy burrata with roasted butternut, nutty dukkah, honey, crispy sage, and chard.
Arancini Balls
Crispy risotto balls served on fresh rocket with roasted garlic aioli.
Togarashi-Dusted Squid
Served in a crispy rice paper taco with peanut and apple slaw, miso mayonnaise, and pickled ginger.
Caprese Salad
Fresh mozzarella, ripe tomatoes, basil, and balsamic glaze.
MAIN
Prawn Yakisoba
Stir-fried noodles with grilled king prawns and vegetables in a savory sauce.
Herb-Crusted Rack of Lamb
Served with roast potatoes, chimichurri sauce, and a baby spinach salad with pomegranate and roasted almonds.
Pork Penang Belly
Slow-cooked pork belly in a rich coconut and peanut curry, finished with lime-pickled onions.
Miso-Marinated Black Cod
Served with fragrant rice and tender bok choy.
Chicken Supreme
Served with mashed potatoes, sautéed wild mushrooms, thyme, and a rich cream sauce.
Fillet Steak
Served with potato pavé, pea purée, roasted carrots, baby beets, and a rich red wine jus.
Soy-Glazed Beef Short Rib
Slow-cooked with soy, ginger, garlic, and honey, served with a refreshing pickled cucumber salad.
Stuffed Pork Tenderloin
Filled with sundried tomatoes, olives, basil, parsley, garlic, and breadcrumbs, wrapped in pancetta. Served with baby potatoes, seasonal vegetables, and a rich beurre blanc sauce.
DESSERT
Lemon Cheesecake
Creamy cheesecake with a bright lemon finish.
Panna Cotta
Silky Italian cream dessert served with your choice of fruit coulis or fresh berries.
Poached Pear
Infused with ginger, vanilla, and lemon zest, served with vanilla ice cream and ginger crumble.
Pavlova
Crisp meringue topped with fresh cream and seasonal berries.
Crème Brûlée
Classic vanilla custard topped with a caramelized sugar crust.
Lemon Sorbet
A refreshing, tangy palate cleanser made with zesty lemons.
Tiramisu
Classic Italian coffee-soaked ladyfingers layered with mascarpone cream and finished with a dusting of cocoa powder.
