ENDLESS SUMMER III

• Earth, Surf and Turf Trio of Tacos – Oyster mushroom, baja fish, and pork carnitas tacos with pico de gallo, spicy pineapple salsa, cilantro-jalapeño crema, guacamole, pickled red onions, red cabbage-apple slaw
• Steak Sandwiches – Ribeye on boat-made beer-onion bread with caramelised onions, horseradish mayonnaise; burrata, tomato & arugula salad
• Teriyaki Salmon Grain Bowl – Teriyaki wild salmon, bulgur, red cabbage, carrot salad, stir-fried brussels, edamame, seaweed, sriracha
• Greek Feast – Grilled chicken souvlaki, dukkah flatbreads, tzatziki, hummus, babaganoush, courgette fritters, Greek salad
• Seared Ahi Noodle Bowl – Sesame-crusted ahi tuna, zucchini soba noodles, wasabi mayonnaise, pickled ginger, watercress, sugar snap peas
• Sailors Beef Burgers – Wagyu beef burger on boat-made brioche with smoked tomato relish; sweet potato fries, arugula salad, slaw
• Lobster Rolls – BVI spiny lobster tails with island-spiced drawn butter on boat-made brioche; grilled corn ribs, truffle-parmesan roasted baby potatoes

• Pan-Seared Sea Bass – Sea bass with crab cake, fennel salad, tomato caviar velouté
• Slow-Cooked Beef Shin Rendang Curry – Rendang curry, turmeric rice, toasted coconut, cilantro chutney
• Mahi Mahi – Served over black rice risotto with thyme-balsamic roasted tomatoes, red onion, balsamic pearls
• Braised Pork Belly with Black Pudding – Sweet potato purée, celeriac remoulade, Madeira jus
• Herb-Crusted Rack of Lamb – Pesto-roasted smashed potatoes, lemon-garlic minted yogurt, raw ratatouille salad
• Jamaican Jerk Snapper – Island rice and peas, mango-coconut salsa, roasted okra
• Filet Mignon Steak – Chanterelle mushrooms, confit asparagus, tender stem broccoli, café de Paris sauce

• Limoncello Tiramisu – Ladyfingers soaked in limoncello with mascarpone and lemon zest
• Chocolate Lava Cake – Warm cake with molten center; dusting of powdered sugar
• Jelly and Ice Cream – Lychee-lime sorbet with champagne jelly
• Crème Brûlée – Vanilla custard with caramelised sugar top
• Dulce de Leche Cheesecake – Dulce de leche cheesecake on graham cracker crust
• Chocolate, Peanut, and Banana Galette – Chocolate and peanut butter with banana in a flaky baked crust
• Passionfruit and Mango Mini Pavlovas – Meringue nests with passionfruit-mango curd, whipped cream, fresh fruit

• Cheese and charcuterie board
• Red snapper ceviche – Chilli, coconut, plantain chips
• Fresh summer rolls and spring rolls – Sweet chilli sauce and peanut dipping sauce
• Jalapeño poppers & boat-made nachos – Guacamole and roasted tomato salsa
• Trio of Spanish tapas – Serrano ham croquettes, grilled sardines, red wine poached chorizo
• Tomato bruschetta – With smoked gouda arancini and olives
• Greek mezze platter – Pittas, muhammara, hummus, artichokes, kalamata olives, vegetable crudités

Chef’s Style & Influences

Mediterranean and Caribbean flavors, with global touches like rendang, teriyaki, and ceviche.