BELLE VIE Yacht Charter

Breakfast:

For the Table: - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.

• Eggs Benedict with Black Forest ham or crispy bacon or wilted spinach on an English muffin or black mushroom (V/GF)


• Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato


• Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion


• Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce


• Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket


• Shaved smoked salmon with lemony cream cheese and dill on a bagel


• Halloumi cheese fingers with roasted baby tomatoes and basil pesto (V)


• Soft scrambled eggs with zingy green cilantro chutney on a crunchy Indian crisp (V)


• Avocado on toast with crispy bacon or crunchy seed topping (V)


• Caramelised French toast with banana, honey and cinnamon


• Bake of the morning eg date & banana / bran & raisin / carrot & pineapple muffins / croissants / pastry

Lunch:

• Black and white sesame crusted seared tuna with hot and spicy Asian vermicelli salad


• Pan-fried ‘fish of the day’ with spiced turmeric Zanzibar potatoes and crispy garden salad


• Juicy chicken skewers with herby tabbouleh and yoghurt cucumber tzatziki ( substitute halloumi for Vegetarian)


• Sizzling garlic prawns with avocado salsa and fresh bread to mop up the garlic butter


• Juicy Cheeseburger with BBQ sauce and salty oven baked potato wedges


• Fresh fish fillet on smashed potatoes with herby green salsa verde sauce


• Whole Spiced BBQ Fish with savoury nutty rice and green beans


• Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad


• Grilled steak taco with red onion, avocado salsa, lime and crumbly white cheese


• Steamy White Wine Mussel Pot with and hot garlic bread


• Asparagus crepes with a creamy cheese sauce (V)

Happy Hour Appetisers: 

• Yacht cured fish gravlax with toasted rye bread, Dijon crème fraiche and pickles


• Charcuterie platter of cured meats, lavash cracker bread, assorted cheese, salty nuts,


• seasonal fruits and pickles


• Sweet and spicy fried chicken wings


• Catch of the day Ceviche with tortilla chips


• Vietnamese colourful crystal spring rolls with dipping sauce


• Tomato, basil and haloumi skewers


• Sticky pork riblets


• Mediterranean Mezze of flat bread, vegetables, and dips


• Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños


• Hummus loaded with pine nuts, olives, parsley, and olive oil with focaccia


• Baked brie topped with mixed nuts and honey

Dinner: 

• Crispy topped fish with olives, tomato and crunchy capers on zucchini noodles


• Beef steak with cauliflower puree, sauteed mushrooms and spinach


• Chicken roulade stuffed with mozzarella, basil and sundried tomatoes on roasted pumpkin squash and parmesan green beans.


• Creamy chicken korma curry with basmati rice, sambals and crunchy pappadums


• Blackened Cajun Mahi-Mahi on smashed garlic potatoes with roasted corn salsa


• Seafood spaghetti Marinara or spicy Tomato Arrabbiata(V)


• Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli


• Peppercorn crusted beef tenderloin mustard mashed potato and seasonal greens


• Mongolian beef stir fry with fragrant steamed white rice and fresh cucumber salad


• Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad


• Stuffed butternut squash with feta and pesto (V)


• Spaghetti Limone with grilled asparagus (V)

Dessert:

• Zesty lemon meringue roulade with whipped cream


• Spiced poached pears with amaretti biscuits and vanilla bean ice cream


• Espresso tiramisu with a touch of Kahlua


• Coconut panna cotta with toasted coconut and mango mint salsa


• Chilled stem ginger Cheesecake with ginger syrup drizzle


• Pavlova pillows with whipped cream and seasonal fruits


• Grilled pineapple with buttery rum sauce and ice cream


• Double chocolate tart with fresh orange segments


• Cream puffs with hot chocolate sauce


• South African Tipsy Tart with vanilla ice cream