BVI Yacht Charter Sample Menu

BREAKFAST
Everyday a fresh fruit platter, yogurt, boat baked goods, cereal, coffee and juice are served alongside:

• Build Your Own Bagel Board: A customisable spread featuring a selection of freshly baked bagels, accompanied by an array of toppings such as cream cheese, smoked salmon, sliced tomatoes, onions, capers, and smashed avocado
• Shakshouka: A Middle Eastern-inspired dish consisting of poached eggs in a flavourful tomato and pepper sauce, seasoned with aromatic spices such as cumin, paprika, and chilli flakes. Served piping hot with crusty bread or pita for dipping
• Turkish Eggs: Also known as "Çilbir," this dish features poached eggs nestled on top of a bed of creamy yogurt infused with garlic and dill, then drizzled with a spiced butter sauce and finished with a sprinkle of Aleppo pepper or paprika for a burst of flavour.
• Breakfast Tacos: Soft corn or flour tortillas filled with scrambled eggs, crispy bacon or sausage, diced potatoes, and some cheese, salsa, and guacamole.A Tex-Mexfavourite that offers a satisfying start to the day
• Pancake and Waffle Day: A special occasion where guests can indulge in fluffy pancakes and crispy waffles made to order, accompanied by an assortment of toppings such as maple syrup, fresh berries, whipped cream, chocolate chips, and nuts for a sweet and decadent breakfast treat
• Eggs Benedict: Poached eggs on English muffins, topped with a choice of savoury options like ham, smoked salmon, or spinach, all smothered in creamy hollandaise sauce
• French Toast: Thick slices of bread soaked in a mixture of eggs, milk, and spices, then fried until golden brown and crispy on the outside and soft and custardy on the inside. Served with a dusting of powdered sugar, a drizzle of maple syrup
• The Full Monty: A hearty and indulgent breakfast feast that typically includes a combination of eggs (cooked to your preference), crispy bacon, savoury sausage, grilled tomatoes, sautéed mushrooms, baked beans, and perhaps some hash browns or fried potatoes, all served with toast

LUNCH

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

APPETIZERS

• Cheese and charcuterie board
• Red snapper ceviche with chilli, coconut and plantain chips
• Fresh summer rolls and spring rolls with sweet chilli sauce and a peanut dipping sauce
• Jalapeno poppers, boat-made nachos with guacamole and roasted tomato salsa
• Trio of Spanish tapas - serrano ham croquettes, grilled sardines, red wine poached chorizo
• Tomato bruschetta, smoked gouda arancini and olives
• Greek mezze platter - pittas, muhammara (red pepper and walnut dip), hummus, artichokes, kalamata olives, and vegetable crudités

DINNER

• Pan-Seared Sea Bass: Delicately seared sea bass accompanied by a crab cake, served with a refreshing fennel salad and topped with a tomato caviar velouté
• Slow-Cooked Beef Shin Rendang Curry: Tender beef shin cooked to perfection in a rich rendang curry sauce, served with aromatic turmeric rice, toasted coconut, and a zesty cilantro chutney
• Mahi Mahi: Succulent Mahi Mahi fish served atop creamy black rice risotto, complemented by thyme-balsamic roasted tomatoes, red onion with balsamic pearls adding a burst of flavour
• Braised Pork Belly with Black Pudding: Melt-in-your-mouth braised pork belly paired with savoury black pudding, accompanied by sweet potato puree, crunchy celeriac remoulade, and a luscious Madeira jus
• Herb-Crusted Rack of Lamb: Tender rack of lamb coated in mediterranean herbs, served with pesto-roasted smashed potatoes, a tangy lemon-garlic and minted yogurt, and a vibrant raw ratatouille salad
• Jamaican Jerk Snapper: Spicy Jamaican jerk-seasoned snapper served with island rice and peas, a tropical mango coconut salsa, and roasted okra for a burst of Caribbean flavours
• Filet Mignon Steak: Filet mignon steak accompanied by earthy chanterelle mushrooms, tender confit asparagus, and vibrant tender stem broccoli, served with a rich café de Paris sauce

DESSERT

• Limoncello Tiramisu: A zesty twist on the classic tiramisu, featuring layers of ladyfingers soaked in limoncello liqueur, creamy mascarpone cheese, and a hint of lemon zest
• Chocolate Lava Cake: Indulge in a rich and decadent chocolate lava cake with a molten chocolate center, served warm and topped with a dusting of powdered sugar.
• Jelly and Ice Cream: Refreshing lychee-lime sorbet paired with delicate champagne jelly, creating a delightful combination of sweet and tangy flavours reminiscent of childhood treats
• Crème Brûlée: A timeless dessert consisting of creamy vanilla custard topped with a layer of caramelised sugar, creating a satisfying contrast of textures and flavours.
• Dulce de Leche Cheesecake: Creamy cheesecake infused with the rich caramel flavour of dulce de leche, nestled atop a buttery graham cracker crust
• Chocolate, Peanut, and Banana Galette: A delectable pastry filled with a combination of chocolate, creamy peanut butter, and ripe banana slices, all wrapped in a flaky crust and baked to perfection.
• Passionfruit and Mango Mini Pavlovas: Delicate meringue nests filled with luscious passionfruit and mango curd, topped with a dollop of whipped cream and fresh fruit for a light and tropical dessert experience.

Chef Martha can cater to many dietary needs such as gluten free, dairy free, vegetarian and vegan to name a few. Please inquire for more specific dietary restrictions.