Treasured C’s Yacht Charter

• Tuna Tartare & Avocado Stack
  Layered tuna and avocado with citrus soy dressing and puffed rice-paper chips.
• Mahi Mahi or Beef Tacos
  Soft tortillas with mahi mahi or seared beef, pico de gallo, avocado crema and lime.
• Black Garlic Chicken Satay Bowl
  Charred satay chicken, black garlic peanut sauce, rice noodles and pickled cucumber salad.
• Custom Poke Bowls
  Tuna or salmon with pickled ginger, edamame, seaweed salad, cucumber and sesame–soy over jasmine rice.
• Preserved Lemon & Thyme Chicken Thigh
  Roasted chicken, miso-buttered corn on the cob and herb-and-stone-fruit summer salad.
• Sweet Potato Shakshuka
  Baked sweet potato in spiced tomato-pepper sauce with sriracha butter and pickled onions.

Starters

• Cucumber, Garlic & Mint Gazpacho
  Chilled cucumber soup with mint, garlic oil and crème fraîche.
• Crispy Rice with Spicy Wagyu
  Crunchy rice squares topped with torched spicy wagyu tartare and chives.
• Spanish Tortilla
  Classic tortilla with smoky tomato jam and aioli.
• Grilled Asparagus with Saffron Hollandaise
  Charred asparagus, warm saffron hollandaise and toasted almonds.
• Tomato or Fig & Goat’s Cheese Bruschetta
  Heirloom tomato or roasted fig with whipped goat’s cheese and balsamic glaze.
• Burrata Caprese with Prosciutto
  Burrata, basil oil, marinated tomatoes and prosciutto shards.
• Bacon-Wrapped Scallops
  Seared scallops in bacon with pea purée and watercress.

Mains

• Fillet Steak with Chimichurri
  Beef fillet, thyme fondant potatoes, orange-balsamic carrots, asparagus and chimichurri.
• Spaghetti alle Vongole
  Clams, white wine, garlic, parsley and chilli over spaghetti.
• Eight-Hour Beef Ragù Tagliatelle
  Slow-braised beef ragù with tagliatelle and pecorino.
• Steak Fried Rice
  Wok-fried jasmine rice with seared steak, sesame, soy and scallions.
• Grilled Tiger Prawns
  Tiger prawns with corn, mint and pancetta salad and chilli-lime butter.
• Pulled Pork Brioche Burgers
  Pulled pork, bacon jam, beer pickles on brioche with sweet-potato fries.
• Chilean Sea Bass with Lemon-Caper Butter
  Pan-roasted sea bass, ratatouille, pressed potatoes, crème fraîche and caviar.
• Seared Snapper with Caponata
  Crisp-skinned snapper over Sicilian caponata with basil oil.
• Mushroom-Stuffed Chicken en Croûte
  Chicken in puff pastry with wild mushroom duxelles, hasselback potatoes and courgette.
• Roast Piri Piri Chicken
  Piri piri chicken thigh, grilled hispi cabbage, brown-butter potato purée and herb-caper salsa.

• Key Lime Pie
  Zesty key lime filling topped with toasted meringue.
• Ice Cream Sandwich
  Buttercream ice-cream sandwich with warm marmite-toffee syrup.
• Chocolate Mousse
  Dark chocolate mousse with fresh berries.
• Poached Pear
  Vanilla-poached pear, caramel ice cream and almond crumb.
• Tiramisu
  Espresso-soaked ladyfingers with mascarpone cream.
• Apple Crumble
  Warm spiced apple crumble with vanilla ice cream.
• Coconut Rum Panna Cotta with Pineapple Carpaccio & Lime Zest
  Coconut and rum panna cotta, paper-thin pineapple, lime zest and passionfruit syrup.

Canapés & Afternoon Snacks

• Heritage Sausage Roll
  Flaky pastry, spiced apple purée, crispy sage and mustard glaze.
• Beef Tartare on Sourdough Thins
  Hand-cut beef with shallot, caper and chive on sourdough crisps.
• Peruvian-Style Ceviche
  White fish cured in lime and ají with red onion, coriander and plantain chips.
• Beetroot-Cured Salmon Blinis
  Buckwheat blinis, beet-cured salmon, crème fraîche, dill and lemon zest.
• Caramelised Fennel & Sun-Dried Tomato Tarte Tatin
  Puff pastry, caramelised fennel, sun-dried tomatoes and whipped goat’s cheese.
• Ham & Manchego Croquettes
  Jamón and manchego croquettes with smoked-paprika bravas sauce.
• Green Chilli Prawn Tostadas
  Crisp tostadas topped with prawns, green chilli dressing, avocado and pickled shallot.

Chef’s Style & Influences

Seasonal, low-waste cooking blending Mediterranean, Latin and modern European flavors with elegant, wellness-focused presentation.