SYLENE Yacht Charter

Day 1

• Mixed tomatoes, burrata, honey-roasted peaches, rosemary
• Spaghetti alle vongole
• Red fruit tiramisu

Day 2

• Shrimp tartare and flambéed shrimp with parsley, Sriracha, pomegranate, sesame oil, lime, olive oil
• Cod with pistachio and peanut crumble, sweet potato purée, green vegetables, carrot sauce
• Fruit pavlova

Day 3

• Salmon gravlax, herb and citrus whipped cream
• Filet mignon, miso carrots, gratin dauphinois
• Brioche perdue with salted caramel and cream

Day 4

• Mezze plate: tzatziki, eggplant caviar, feta casserole with honey and oregano, olives
• Parillada of roasted fish and seafood, sauce vierge, French ratatouille
• Chocolate mousse

Day 5

• Tomato gazpacho, garlic toast, grilled coppa, tomato variations and tomato chutney
• Whole red mullet, pea purée, broccoli, beurre blanc
• Poached pear with cardamom, cinnamon and chocolate

Day 6

• Leek vinaigrette with egg and fried leeks
• Lobster tail, beurre maître d’hôtel, citrus quinoa salad
• Mango and passion fruit cheesecake

Day 7

• Stuffed mussels and pan-fried mussels
• Slow-cooked octopus, new potatoes, puttanesca tomato purée
• Apricot and peach compote, coconut cream and pistachio whipped cream

Day 1

• Sea bass carpaccio with grapefruit, soy sauce, pickled red onions, parsley oil, Espelette pepper
• Roasted tuna, trio of coloured vegetable purées, herb sauce
• Strawberries with mascarpone and crunchy biscuit

Day 2

• Antipasto plate: grilled octopus with paprika, chorizo, grilled vegetables, pesto
• Risotto with peas, chorizo and seafood, langoustine bisque
• Chocolate lava cake with yogurt ice cream

Day 3

• Sashimi, rolls and sushi selection
• Salmon teriyaki, wok vegetables, coconut rice
• Apple and mango crumble with fruit sorbet

Day 4

• Perfect egg, parmesan cream, hazelnuts
• BBQ party: mixed meat and fish skewers, side buffet
• Crêpes Suzette with orange sauce and Cointreau

Day 5

• Spring rolls and samosas
• Spiced chicken supreme with apricot, ginger, carrots and semolina
• Orange blossom crème brûlée

Day 6

• Salad of roasted figs, feta and honey, roasted hazelnuts, arugula, balsamic vinegar
• Italian beef tartare with capers and dried tomatoes, parmesan fries, raw vegetable salad
• Revisited lemon meringue tart

Day 7

• Shared tapas and dessert buffet

Highlighted sweets from the weekly menu:

• Red fruit tiramisu
• Fruit pavlova
• Brioche perdue with salted caramel and cream
• Chocolate mousse
• Poached pear with cardamom, cinnamon and chocolate
• Mango and passion fruit cheesecake
• Apricot and peach compote, coconut cream, pistachio whipped cream
• Chocolate lava cake with yogurt ice cream
• Apple and mango crumble with fruit sorbet
• Crêpes Suzette with orange and Cointreau
• Orange blossom crème brûlée
• Revisited lemon meringue tart

Chef’s Style & Influences

Laurie cooks fresh, seasonal produce with Mediterranean, Italian and Asian influences, elevating flavors using herbs and spices.