TRUE STORY Yacht Charter Catamaran

*This menu serves as a sample. Every charter, Liza will design a custom menu based on your preferences and dietary restrictions.

BREAKFAST

*All served with a fruit platter, yoghurt, granola & fresh sourdough

• •Brioche french toast with whipped mascarpone, fresh berries, warm maple and crispy bacon
• •Eggs benedict with gravlax salmon, hollandaise sauce and local microgreens
• •Homemade cinnamon rolls with cream cheese frosting
• •Spicy shakshuka with avocado, feta, local herbs and fresh sourdough bread
• •Coconut chia pudding with greek yoghurt, fresh fruit and toasted coconut
• •Make your own bagel board with fresh homemade bagels, smoked salmon cream cheese, boiled eggs, fresh arugula, tomato and cucumber
• •Pancakes with blueberry compote, vanilla chantilly, bacon and fresh berries 

LUNCH

• •Baja style blackened mahi mahi tacos with red pepper slaw, cilantro lime crema, mango pico de gallo, chipotle lime aioli, homemade pickled red onions
• •Med spread with lamb kofta kebabs, homemade pita, greek pearl couscous salad, tzatziki and houmous
• •Poke bowl with soy ginger tuna, wakame salad, cucumber and carrot, furikake, sriracha mayo
• •Grilled lemon herb shrimp skewers with citrus and grilled fennel arugula salad and fresh sourdough
• •Burrata caprese salad with prosciutto, grilled peach, fresh sourdough and homemade sundried tomato butter
• •Bacon cheese Angus beef burgers on homemade buns, secret sauce, sweet potato fries
• •Miso soy grilled salmon with mango red pepper slaw and crispy fried rice noodles

APPETIZERS

• •Bao buns with hoisin pulled duck, sriracha mayo and crispy fried onions
• •Tuna tartar cornettos with wakame
• •Homemade sourdough crackers with whipped feta, houmous and crudite
• •Mini crab rolls on toasted brioche
• •Coconut crusted shrimp skewers with spicy mango tomato sauce
• •Miso deviled eggs with rice crackers and edamame dip
• •Lobster arrancini with saffron aioli

 MAIN COURSE

• •Sous-vide prosciutto wrapped pork tenderloin, potato pave, glazed carrots, and a balsamic fig reduction
• •Crispy skin red snapper with champagne beurre blanc, roasted baby potatoes and braised leek
• •Pistachio crusted lamb, turmeric pearl couscous, tahini roasted fairytale eggplant, roasted cherry tomatoes, mint chermoulah
• •Squid ink risotto with butter poached lobster, seared scallops, green peas, local microgreens
• •Grilled ribeye steak with chimichurri, roasted duck fat potatoes, grilled vegetables
• •Baked cod in fire roasted red pepper sauce, broccolini, chorizo and black olive crumb, green herb oil
• •Red wine braised short ribs with crispy shallot potato puree, asparagus

DESSERT

• •Sticky date pudding, toffee sauce, bourbon poached pears, vanilla bean whipped mascarpone
• •Coconut honey greek yoghurt pannacotta with tropical fruit salad and pineapple sorbet
• •Captain’s tableside tiramisu
• •Italian flourless chocolate torte with warm cherry sauce and vanilla bean chantilly
• •Lemon creme brulee with fresh raspberries
• •Almond mini pavlova with amaretto custard, apricot caramel, toasted shaved almond
• •Mini chocolate tart with caramel cremeux and toasted hazelnut

(Updated October 2025)