BERESHIT Yacht Charter

Salads & Cold Starters

• Caesar salad with romaine, parmesan, chicken, egg, bacon, croutons
• Lentil salad with baby spinach, pickled pumpkin, cauliflower, red pepper, lemon yogurt dressing
• Watermelon salad with feta, black olives, mint, roasted sesame dressing, cress
• Cauliflower “couscous” with celery, cucumber, red onion, pumpkin, pomegranate, hazelnut dressing
• Smoked beetroot salad with wasabi and horseradish cream, blueberries, goat-milk dill oil
• Burrata salad on green pea purée with roasted asparagus, pesto, rocket, seeds
• Lobster salad with butter lettuce, dill cream, maple syrup, beurre noisette dressing
• Cherry tomato salad with rocket, manchego, walnuts, balsamic
• Salmon tiraditos with kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori
• Tuna tartare with orange-soy marinade, tomato, avocado cream, red chilli, cashews, negi
• Sea bass ceviche with tiger’s milk, pickled red onion, spring onion, togarashi, kaffir corn gel, crispy shallot
• Grilled octopus with chipotle glaze, apple–fennel salad, raspberry vinaigrette, amaranth crunch
• Smoked veal tartare with BBQ salad, pickled onion, baby corn, shimeji, egg-yolk gel, crispy cavolo nero, chive oil
• Topinambur dish with artichoke purée, freekeh, roasted topinambur, mizuna, green oil, seeds

Soups

• Miso soup with shiitake, nori, daikon, pickled shimeji, wakame
• Ramen soup with dashi, beef, enoki, soy egg, chilli oil, furikake
• Onion soup with croutons, crispy onion, parmesan chip, herbs
• Sweet corn velouté with pickled shallot, torched corn, crispy seeds
• Parmesan soup with crispy bacon, garlic croutons, chives
• Gazpacho with croutons, parsley, chopped cucumber
• Salmorejo with chopped egg, crispy serrano ham, croutons, herbs
• Leek velouté with crispy garlic, green oil, chives, crispy leek

Main Courses — Fish

• Sea bass fillet with parsnip purée, seasonal vegetables, wasabi hollandaise
• Monkfish with white bean–lemon butter base, carrot, Brussels sprouts, beurre blanc foam
• Black cod with roasted Japanese aubergine, miso gel, soy “caviar”, shimeji, salty fingers
• Grilled squid/ink fish with smashed potato, black garlic risotto, kimchi mayo, cress
• Lobster in makhani sauce with yogurt, coriander, cashew nuts, lemon caviar
• Turbot fillet with pumpkin purée, tobiko beurre blanc, chicory salad, blood orange dressing
• Coquilles St. Jacques with sweet potato purée, crispy shrimp, broccolini, passion fruit foam
• Salmon fillet with potato mille-feuille, beetroot purée, spring onion, kohlrabi, caper sauce

Main Courses — Meat

• Entrecôte with parsnip purée, Brussels sprouts, baby carrots, potatoes, chipotle glaze
• Filet mignon with potato purée, portobello, bone marrow, rutabaga, brandy jus
• Bavette with beetroot hummus, forest mushrooms, chimichurri, negi, green oil
• Chicken supreme with onion in three textures, Savora mustard siphon, crispy skin
• Red curry chicken with edamame, bok choy, vegetables and fried rice
• Lamb chops with kale pesto, roasted cherry tomatoes, purple cabbage salad, rosemary popcorn
• Lamb shoulder goulash, Asian-style, with potatoes, peas, carrots, daikon, bean sprouts, oyster mushrooms
• Duck breast with truffle celeriac pavé, broccolini, asparagus, orange gel, duck jus
• Venison with topinambur purée, pumpkin cubes, crispy topinambur, green oil, venison jus

Main Courses — Vegetarian

• Roasted cauliflower with white bean purée, baby spinach, beurre noisette, fried capers
• Aubergine on rice base with miso–tahini, honey, spring onion, coriander, pomegranate
• Daikon “scallops” with grilled watermelon, tajín–lime cucumber, pickled red onion, feta
• BBQ celeriac with pumpkin purée, cardamom yogurt, hazelnut foam, mushroom cracker
• Roasted broccoli with broccoli purée, miso bok choy, smoked whiskey dressing, seeds
• Salsify with honey emulsion, blood orange compote, pollen, salsify chips, cress
• Carrot in textures: carrot purée, rainbow carrots, coconut milk, vanilla, crispy carrot
• Green curry with rice, green peas, coriander, bok choy, spring onion, broccolini

• Japanese cheesecake
• Guinness cake
• Crème brûlée
• Matcha tiramisu
• Fruit parfait
• Crème caramel
• Coconut tapioca with mango and five-spice honey
• Lemon pie
• Red fruit pie
• Apple pie
• BBQ pineapple

Cocktails

• Aperol Spritz
• Moscow Mule
• Whiskey Sour
• Amaretto Sour
• Daiquiris (various styles)
• Margaritas (spicy, mango, strawberry, etc.)
• Dry Martini

Chef’s Style & Influences

Mediterranean foundations with strong Spanish, Italian and French roots, elevated by refined Asian and Latin-American touches.