Sapphire Yacht Charter

• Spicy pork noodle salad with creamy peanut soy sauce and colourful shredded Asian veggies and crushed peanuts
• Freshly baked olive focaccia bread with cold meat cuts, assorted soft and hard cheeses, and salads
• Fragrant beef and red bean burritos with shredded cheese, fresh salsa, avocado, cilantro, and zesty sour cream
• Mediterranean salad with lentils, butter beans, crunchy chickpeas, and halloumi cheese
• Pan-fried snapper strips on soft tacos with colourful shredded veggies, spicy green sauce, sour cream, and guacamole
• Big fat juicy “Cheeseburger in Paradise” with salty fries
• Tabouleh salad with ginger garlic chicken breast, feta, tzatziki, and tahini dressing
• Crunchy Caesar salad with blackened jerk chicken and hard-boiled eggs
• Chilled pasta salad with crunchy veggies, chopped meat, crumbled cheese, and tangy dressing

• Panko crumbed wahoo with olives, tomato, and crunchy capers on zucchini noodles
• Rib-eye steak with cauliflower puree, roasted squash, and chimichurri sauce
• Basil pesto chicken pasta with marinated Italian tomato salad and crunchy sourdough
• Blackened garlic shrimp with spicy yellow rice full of vegetables and pea puree
• Creamy chicken korma curry with basmati rice, sambals, and crunchy pappadums
• Mahi-mahi with roasted and pureed sweet potato, green asparagus, and garlic sauce
• Creamy ham and mushroom tagliatelle, Greek salad with olives and feta
• Miso honey soy glazed grilled salmon with stir-fried mixed Asian vegetables
• Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli
• Peppercorn crusted beef tenderloin, garlic mashed potato, wilted spinach, and mustard sauce
• Fragrant coconut shrimp curry with steamed white rice and Thai cucumber salad
• Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad
• Stuffed butternut squash with feta and pesto
• Spaghetti Limone with grilled asparagus

• Zesty Key Lime pie topped with whipped cream and lime segments
• Spiced wine poached pears with amaretti biscuits, crunchy almonds, and vanilla ice cream
• Crunchy top espresso tiramisu with a touch of Kahlua
• Coconut panna cotta with toasted coconut and mango mint salsa
• Chilled stem ginger mini cheesecake with ginger jam topping
• Pavlova pillows with whipped cream and seasonal fruits
• Grilled pineapple with buttery rum sauce and ice cream
• Chocolate marquise with seasonal berries
• Comforting cinnamon apple crisp with Chantilly cream
• South African Tipsy Tart with rum, pecans, and dates with vanilla ice cream

Happy Hour Snacks & Appetizers

• Sesame seared ahi tuna and avocado on crispy wonton with wasabi mayo
• Coconut-crusted prawns with tangy seafood sauce
• Cheesy nachos with jalapeños, sour cream, salsa, and guacamole
• Crunchy chicken wings with blue cheese dipping sauce
• Golden samosa triangles with mango chutney
• Vietnamese colourful crystal spring rolls with dipping sauce
• Tomato, basil, and mozzarella caprese skewers with balsamic glaze
• Crispy bagel chips with chive cream cheese, smoked salmon, and capers
• Devils on horseback (bacon-wrapped prunes) and pigs in blankets
• Loaded hummus with pine nuts, olives, parsley, and olive oil with sliced focaccia
• Baked brie topped with mixed nuts and honey
• Feta and olive, and cranberry brie pastry puffs

Dietary Notes

Menus can be customised for gluten-free, vegetarian, vegan, and other dietary requirements.

Chef’s Style & Influences

Belinda blends Asian, Mexican, Indian, Mediterranean, and South African flavours using fresh, seasonal Caribbean ingredients.