OCEAN VIBES Yacht Charter Catamaran

All breakfasts are served with freshly baked breads, a daily sweet bake, fresh fruit platters, natural yogurt with house-made granola, freshly squeezed juices, and barista-style coffee.

DAY BREAK
Turkish Eggs
Whipped yogurt, poached eggs, Aleppo chili butter, and fresh herbs.

Eggs Benedict
Toasted English muffin with soft poached eggs and hollandaise sauce, with the option of smoked salmon or crispy bacon.

Smoked Duck Scrambled Eggs
Silky scrambled eggs with smoked duck breast and chive oil.

Shakshuka
Spiced tomatoes with baked eggs, feta, and toasted sourdough.

Bagel Board
House-cured gravlax served with cream cheese, capers, red onion, and dill.

Huevos Rancheros
Tortillas topped with fried eggs, black beans, avocado, and fresh salsa.

French Toast
Brioche served with vanilla mascarpone, berry compote, and maple syrup.

Avocado Toast
Smashed avocado with lime, chili flakes, and a poached egg.

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.

Grilled Chicken Salad
Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.

Warm Flatbreads
Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.

Blue Cheese Ribeye Salad
Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.

Crab Cakes
Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.

Duck Salad
Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.

Teriyaki Salmon
Glazed salmon fillet served with Asian slaw and a sesame soy dressing.

HORS D’OEUVRES
Caramelised Onion & Brie Filo Tart
Crisp filo pastry filled with creamy brie and sweet caramelised onions.

Bruschetta
Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.

Shrimp Fritters
Golden crispy fritters served with zesty lime aioli.

Maple-Roasted Butternut Squash Soup
Silky smooth soup finished with crispy chorizo and golden halloumi croutons.

Freshly Baked Focaccia
Served warm with sea salt and rosemary.

Wild Mushroom Arancini
Crispy risotto balls served with parmesan and truffle aioli.

Beetroot & Goat's Cheese Salad
Roasted beets with whipped goat's cheese, candied walnuts, and micro herbs.

Stuffed Mussels
Baked with herbed breadcrumbs, garlic butter, and parmesan.

Crispy Calamari Salad
Tender calamari served with rocket, fennel, and citrus dressing.

MAIN
Duck Confit
Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.

Filet Mignon
Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.

Pan-Seared Sea Bass
Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.

Pistachio-Crusted Rack of Lamb
Served with minted pea purée and beetroot reduction.

Slow-Cooked Lamb Ragù
Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.

Pork Tenderloin
Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.

Grilled Lobster Tail
Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.

DESSERT
White Chocolate & Raspberry Tart
Buttery crust filled with smooth white chocolate ganache and fresh raspberry coulis.

Chocolate Aero Mint Cheesecake
Light and airy cheesecake with refreshing mint notes and a rich chocolate base.

Sticky Toffee Pudding
Moist sponge served with warm toffee sauce and Amarula ice cream.

Lemon Meringue Pie
Tangy lemon curd topped with fluffy toasted meringue in a crisp pastry shell.

Espresso Martini Mousse
Silky coffee mousse with a hint of vodka and chocolate shards.

Chocolate Brownie
Rich fudgy brownie topped with miso caramel and sea salt.

Lemon or Raspberry Soufflé
Delicate and light soufflé served with crème fraîche.

Crème Brûlée
Classic vanilla custard with a torched caramel top, paired with honey yogurt.