Sapphire Yacht Charter

• Sesame crusted seared tuna – Vietnamese vermicelli salad (GF)
• Grilled flank steak tacos – red onion, avocado salsa, lime and crumbly white cheese
• Chicken skewers / haloumi / lamb koftas – herby tabbouleh, flat breads and yoghurt cucumber tzatziki
• Garlic shrimp Caesar salad – crunchy bread shards and fresh parmesan
• Cheeseburger in Paradise – oven baked potato wedges
• Pan fried red snapper strips – tortillas, mango salsa, spicy cilantro sauce
• Pork noodle satay “Rainbow Salad” – carrot, cabbage, snow peas, peppers, peanuts and bean sprouts
• Salt and pepper squid – garlicky lime aioli and mixed salad
• White wine mussel pot – hot garlic bread

• Pistachio crusted halibut – zucchini noodles, honey carrots and brown butter
• Teriyaki salmon – cauliflower puree, roasted vine tomatoes and asparagus
• NY strip steak – smashed garlic baby potatoes; creamy mushroom sauce or chimichurri
• Middle Eastern spiced lamb rack – Persian “jewelled” rice, tahini sauce and broccolini
• Italian sausage fettuccine – sun dried tomatoes, baby spinach and fennel salad
• Breaded schnitzel – garlic mashed potato with colourful coleslaw
• Thai red shrimp coconut curry – cardamon rice and sugar snaps
• Pan fried mahi-mahi – sweet potato puree with lemon parsley sauce
• Pork loin wrapped in bacon – pomegranate reduction

• Chocolate and raspberry rolled roll – whipped cream
• Bosc pear – poached in spiced green ginger wine; ginger crumble and panacotta
• Espresso tiramisu – touch of coffee liqueur
• South African Malva pudding – soaked in Amarula liqueur
• Mini cheesecakes – seasonal fruit or dulce de leche toppings
• Rosewater meringues – pistachios and berry drizzle
• Frozen key lime pies – crunchy lace biscuit
• Banana praline semi-freddo – caramelised banana and rum cream
• Double chocolate Cointreau tart – fresh orange segments
• Hot choc chip cookies – ice cream and chocolate sauce
• South African “Tipsy Tart” – pecans, dates and brandy; vanilla ice cream

• Charcuterie platter – cured meats, assorted cheese, fruit, nuts, crackers and crudites
• Tuna nachos on crispy wontons – wasabi mayo and shredded slaw
• Fresh focaccia – lemony whipped feta and spiced chickpeas
• Green lipped mussels – crispy garlic crumb topped
• Sweet and spicy chicken wings
• Caribbean tuna ceviche – tortilla chips
• Vietnamese shrimp crystal spring rolls – plum dipping sauce
• Mini mozzarella caprese skewers
• Cheesy nachos – guac and salsa
• Bruschetta – basil pesto, marinated tomato, mozzarella and balsamic glaze
• Mediterranean mezze – flat bread, vegetables, assorted dips
• Devils on horseback – bacon wrapped prunes; cream cheese stuffed jalapeños
• Loaded hummus – pine nuts, olives, pumpkin seeds and olive oil; focaccia
• Baked brie – mixed nuts and honey

Chef’s Style & Influences

Caribbean seafood with Asian, Mediterranean and Mexican touches; citrus, herbs, spice, and fresh local ingredients.