TRU NORTH Yacht Charter Catamaran

CHEF SARAH’S SIGNATURE MENU

Breakfast

All breakfasts include a selection of seasonal fruit and our signature house-made granola with creamy yogurt.

Eggs Benedict

Poached island-fresh eggs atop toasted English muffins, finished with a light hollandaise foam and microgreen salad.

Beetroot-Cured Smoked Salmon

House-cured salmon with whipped herbed goat’s cheese on crusty rye sourdough — a colorful, tangy start to the morning.

Smashed Avocado Croissant

Flaky butter croissant layered with truffled arugula, creamy smashed avocado, poached egg, and shaved aged Parmesan.

Brioche French Toast

Golden brioche with Biscoff cream, whipped vanilla mascarpone, fresh island berries, and hazelnut crumble.

Crispy Bacon Bagel

Warm bagel filled with silky scrambled eggs, crisp bacon, peppery arugula, and a touch of house-made chili crisp.

Sourdough Toast

Grilled sourdough topped with wilted spinach, sautéed mushrooms, poached eggs, and fresh basil pesto.

Kimchi & Gruyère Omelette

A bold twist on the classic — spicy kimchi folded into a fluffy omelette with melted Gruyère, served with toasted house rye and microgreens.

Lunch

Wahoo à la Plancha

Seared wahoo with lemon–caper salsa verde, paired with an heirloom tomato, cucumber, and fennel salad, and roasted red pepper–basil farro.

Modern Caesar Salad

Yogurt-marinated grilled chicken over crisp romaine with toasted walnuts, brioche breadcrumbs, and house-blended Caesar dressing.

Cold Soba Noodle Salad

Chilled soba noodles with miso-glazed salmon, yuzu–soy vinaigrette, cilantro, and crispy shallots — bright, fresh, and full of umami.

Black Garlic & Truffle Beef Burger

Grilled prime beef layered with brie, truffle essence, crispy shallots, arugula, and rich port–bacon jam on a brioche bun.

Snapper Ceviche Taco

Fresh-caught snapper marinated in passionfruit leche de tigre, served in soft tortillas with crisp plantain and citrus notes.

Butter-Poached Lobster Roll

Sweet lobster bathed in herb butter, served in a toasted brioche roll with white slaw, apple gel, and shoestring fries.

Almond-Crusted Salmon

Seared almond-crusted salmon with herbed couscous, pea–mint purée, and a light shaved fennel salad.

Appetisers / Starters

Tuna Crudo

Sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil — a refreshing burst of flavor.

Heirloom Tomato & Burrata Salad

Creamy burrata and marinated heirloom tomatoes drizzled with basil oil — simple, fresh, and timeless.

Charred Prawns

Juicy prawns seared in smoked prawn butter — sweet, smoky, and delicately rich.

Kimchi Fritters

Crisp golden fritters with spicy kimchi and scallion, served with spring onion mayo.

Kingfish Ceviche

Citrus-cured kingfish with spicy ume, coconut, and a whisper of chili — bright, tropical, and bold.

Ragù Arancini

Crispy risotto balls filled with slow-cooked ragù, served over nduja-spiked tomato sauce and finished with chive oil.

Sesame Prawn Toast

Crisp sesame toast topped with prawn mousse, served with tom yum mayo and kaffir lime zest.

Dinner

Filet Mignon

Perfectly grilled tenderloin with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus, and a drizzle of cilantro oil.

Miso-Marinated Black Cod

Silky black cod in a miso glaze, paired with sesame bok choy, shiitake dumpling, yuzu beurre blanc, and airy yuzu foam.

Fresh Pasta of the Week

Handmade daily and inspired by regional Italian traditions — crafted with seasonal ingredients and local inspiration.

Crispy-Skin Chilean Sea Bass

Pan-seared sea bass with coconut–lime velouté, charred corn, and fragrant chive oil — rich yet refreshingly balanced.

Crispy Chicken Supreme

Crisp-skinned chicken breast in a tarragon–sherry jus, with braised leeks, layered potato pavé, and hazelnut haricots verts.

Champagne Risotto

Luxurious risotto infused with Champagne and butter-poached lobster, finished with leek ash and citrus foam.

Pistachio-Crusted Lamb Chops

Grilled lamb chops encrusted in pistachio with cherry–port reduction, cauliflower purée, herb salad, and crispy carrot chips.

Desserts

Coconut Panna Cotta

Silky coconut cream panna cotta with Champagne–passionfruit purée, toasted coconut, and a delicate meringue shard.

Chocolate–Hazelnut Tart

Velvety chocolate tart with hazelnut praline, salted caramel ice cream, and caramel popcorn crunch.

Tonka Bean Cheesecake

Fragrant tonka bean cheesecake with mango gel, graham crumble, and passionfruit ice cream.

Banana Mousse

Fluffy banana mousse with rum caramel, brûléed banana, pavlova shards, and wafer crumble.

Pear & Ginger Cake

Warm spiced cake with poached pear, rosemary caramel, and pine nut butter.

Green Apple & Pear Crumble

Tart green apple and pear with a golden oat topping, served with refreshing basil sorbet.

Mango & Cardamom Crème Brûlée

Silky custard infused with cardamom and tropical mango, topped with caramelized sugar.