Your chef, Kate Purdy, carefully tailors each menu to suit your personal preferences.
Breakfast
Breakfasts are served with tropical fruit platter, chilled juices, tea and coffee
Creamy bacon and gruyère soufflés
Brioche French toast with sour cream and mixed berries
Freshly baked homemade cheese Danish, pear and pecan coffeecake
Smoked trout and Boursin baked eggs
Puffed apple pancake with warm nutmeg maple syrup and crispy bacon
Luncheon
Served with Cynfully delicious fresh breads baked on board, such as: mushroom pâté bread, onion herb bread, cumin cheddar scones. Salads served with freshly prepared dressings. Afterwards, something small and sweet to follow
Thai tuna and mango salad
Delicious chèvre and asparagus tarts, mandarin orange and praline salad
Scallop and grapefruit salad with warm honey and grapefruit sauce
Chicken tandoori tiède salad
Beef fajita salad in crispy tortilla baskets
Appetizer
Complemented with Tony's fabulous cocktails
Smoked salmon endive spears
Shrimp and vegetable tempura with sweet chilli sauce
Caviar and sour cream new potatoes
Seared tuna with tropical salsa
Plum-sauced melt away ribs
Dinners
Served with quality wines
Seared salmon with a citrus soy glaze on spinach salad with roast red potatoes
Roasted rosemary game hens, walnut gruyere polenta, amaretto carrots
Tiger shrimp and mango skewers with guava-lime glaze, wild rice, steamed asparagus
Grilled sea bass with Moroccan salsa, almond couscous, sugar snap peas
Aged beef croustades with Boursin and caramelized onions, scalloped potatoes, green beans with lime cilantro butter
Cynful Desserts
Served with coffee and liqueurs
Fresh strawberry tartlets with lime cream
Passion fruit and papaya cheesecakes
Gooey chocolate stack with crème chantilly
Chestnut meringue ice cream cake
Mini croquembouche
*You will get a chance to submit a menu and bar preference form so the crew will be able to stock the yacht according to your needs.
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