DAWN Yacht Charter

• Marinated grilled meats and shrimp skewers – served with salad variations.
• Creamy leek potato soup – poached egg on a crostini with mushroom and tarragon ragu.
• Local oven baked fish fillet – Chermoula marinade; med style tabbouleh; roasted aubergine with yoghurt.
• Prosciutto and fresh mozzarella salad – followed by chicken shrimp sausage stew with fresh baked focaccia.
• Seared tuna and green olives – on pesto linguine, served with a caprese salad.

Starters

• Beetroot carpaccio – goat cheese and walnut.
• Fish and pink grapefruit ceviche
• Mussels – in white wine sauce.
• Ravioli – with sage and butter.
• Red curry – with scallops and tiger prawns.

Mains

• Pan seared salmon – spring pea puree, wild mushrooms and truffle oil.
• Fillet mignon – parsnip puree, shallot tarte tatin.
• Lobster – thermidor butter and roasted root vegetables.
• Lemon basil risotto – pan seared sea bass, arugula and pine nuts.
• Herb crusted lamb rack – Moroccan style couscous with apricots and fresh herbs.

• Tiramisu
• Panna cotta – star anise and cinnamon, coffee brandy.
• Creme brulee
• Chocolate mousse
• Apple pie – with vanilla ice cream.

• Phyllo wrapped smoked salmon and asparagus
• Shrimp and chorizo skewers
• Crostini – with homemade olive tapenade.
• Bacon wrapped stuffed figs
• Crab and avocado phyllo baskets

Chef’s Style & Influences

Mediterranean-led menu with seafood, fresh herbs, phyllo canapés, and Moroccan chermoula flavors.