Day One –
Breakfast
A sunrise spread of tropical fruits with crisp bacon, a garden herb frittata served alongside
warm sourdough, and freshly baked muffins.
Lunch
Custom poke bowls prepared with tuna or salmon, complemented by pickled ginger,
edamame beans, seaweed salad, and a sesame–soy dressing.
Afternoon Bite
A taste of Spain with petite skewers of manchego cheese, marinated olives, and smoky
chorizo.
Dinner
Appetizer: Chilled Andalusian gazpacho finished with basil oil and a parmesan crisp.
Main: Saffron seafood paella, abundant with mussels, prawns, and calamari.
Dessert: Dark chocolate tart with candied orange peel and a touch of sea salt.
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Day Two –
Breakfast
A refreshing fruit platter accompanied by grilled breakfast sausages, baked egg cups with
parmesan and bacon, and rustic sourdough toast.
Lunch
A Mediterranean platter featuring marinated chicken skewers, grilled halloumi, warm pita
bread, creamy hummus, and an olive salad.
Afternoon Bite
A trio of bruschetta: classic tomato with basil, ripe fig with prosciutto, and wild mushrooms
scented with truffle.
Dinner
Appetizer: Green papaya salad tossed with lime, chili, and toasted peanuts.
Main: Red Thai prawn curry simmered in coconut milk with Thai basil, served with jasmine
rice.
Dessert: Passionfruit tiramisu layered with mascarpone and coconut cream.
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Day Three –
Breakfast
Blueberry pancakes with maple syrup, served with scrambled eggs, crisp bacon, and a
pineapple–mango smoothie, alongside a fresh fruit platter.
Lunch
Butter-toasted brioche rolls filled with chilled lobster, paired with peach and cucumber salad
and charred corn brushed with lime butter.
Afternoon Bite
Tuna tartare with avocado and ginger, presented in crisp wonton cones.
Dinner
Appetizer: Ceviche with local snapper served with plantain chips.
Main: Coconut-crusted mahi-mahi accompanied by mango and chili salsa with golden
turmeric rice.
Dessert: White chocolate miso mousse topped with fresh strawberries.
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Day Four –
Breakfast
Açaí bowls layered with berries and granola, eggs cooked to order, crisp bacon, warm
cinnamon rolls, and rustic sourdough.
Lunch
A festive taco bar with grilled fish and pulled pork, accompanied by citrus slaws, fire-roasted
salsas, and smooth avocado crema.
Afternoon Bite
Steamed edamame sprinkled with sea salt and chili flakes.
Dinner
Appetizer: Burrata and heirloom tomato caprese stack with basil oil and balsamic pearls.
Main: Grilled Caribbean lobster over fresh pasta in a saffron cream sauce, brightened with
lemon zest.
Dessert: Pavlova crowned with passionfruit curd, mango, and kiwi.
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Day Five –
Breakfast
French toast layered with caramelised bananas and maple syrup, served with crisp bacon
and fruit parfaits.
Lunch
Hand-stretched pizzas from the galley oven: margherita with buffalo mozzarella, prosciutto
with rocket, and seafood with garlic and herbs.
Afternoon Bite
Yakitori chicken skewers glazed with sesame and soy.
Dinner
Appetizer: Charred eggplant with whipped feta, pomegranate molasses, and dukkah.
Main: Slow-braised Moroccan lamb shank with apricots and ras el hanout, presented over
saffron couscous with roasted root vegetables.
Dessert: Eton mess with whipped cream, meringue and fresh fruit.
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Day Six –
Breakfast
A savoury bacon and gruyère quiche, accompanied by warm muffins, grilled breakfast
sausages, fresh juices, and seasonal fruits.
Lunch
Chicken satay skewers with a rich peanut sauce, served alongside rice noodles and a
pickled cucumber salad.
Afternoon Bite
Mini vegetable spring rolls with a sweet chili dipping sauce.
Dinner
Appetizer: Roasted beetroot carpaccio with whipped feta and walnut crumble.
Main: Grilled ribeye steak with chimichurri, accompanied by roasted sweet potatoes and
green beans almondine.
Dessert: Chocolate hazelnut panna cotta with praline shards.
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Day Seven –
Breakfast
Delicate crepes with berry compote, tropical smoothies, scrambled eggs, crisp bacon, and a
fresh fruit selection.
Lunch
A bagel bar featuring smoked salmon, avocado, cream cheese, capers, and soft-boiled
eggs, paired with a citrus salad.
Afternoon Bite
A rustic antipasti board of burrata, prosciutto, and marinated vegetables.
Dinner
Appetizer: Tuna tartare with avocado and sesame crisp.
Main: Surf and Turf of lobster tails and filet mignon finished with garlic–herb butter, served
with asparagus and truffle mash.
Dessert: Mango and passionfruit mille-feuille with vanilla crème légère and a glossy
passionfruit glaze.
