BACCHUS Yacht Charter Catamaran

DAY BREAK
All breakfasts are served with a shared fruit platter.

Indian Eggs
Sourdough toast with avocado, scrambled eggs, Indian curry béchamel, smoked cheddar, crispy shallots, and fresh coriander.
Smoothie Pairing – Green Detox Smoothie: Avocado, Greek yogurt, kale, spinach, lime, apple, and cucumber.

Banana Bread
Baked with white chocolate and blueberries.

Mexican Breakfast Tacos
Flour tortillas with sirloin steak, avocado, fried egg, pickled red onion, cotija cheese, and green herb salsa.
Smoothie Pairing – Tropical Smoothie: Pineapple, mango, coconut water, and chia.

Tunisian Shakshuka
Poached eggs in tomato sauce with smoked peppers, caramelized onions, feta, spring onion, and parsley.
Smoothie Pairing – Peanut Butter Power Smoothie: Banana, peanut butter, nutmeg, cinnamon, and almond milk.

American Eggs Florentine Royale
English muffin, garlic spinach, smoked salmon, poached eggs, hollandaise, and green onion.
Smoothie Pairing – Overnight Chia Mix: Mango, coconut, and coffee.

Italian Eggs
Ciabatta toast, arugula, garlic mushrooms, sunny-side-up egg, puffed cherry tomatoes, parmesan, and olive oil.
Smoothie Pairing – Tiramisu Overnight Oats: Almonds and cocoa.

Turkish Eggs
Herbed garlic yogurt with smoked-paprika chili butter, poached eggs, and flatbread.
Smoothie Pairing – Mocha Morning Mix: Banana, espresso, chocolate protein powder, and oat milk.

English Breakfast
Eggs of your choice with sticky bacon, beans in tomato sauce, potato rösti, Portobello mushroom, sausage, and black pudding.
Smoothie Pairing – Berry Boost Smoothie: Greek yogurt, strawberry, blueberry, raspberry, vanilla, and almond milk.

Additional breakfast offerings include:
Vanilla Waffles with fried chicken, bacon, and maple syrup butter;
Carrot Cake with ginger, pecans, and lemon cream-cheese frosting;
Crêpes with lemon-pistachio butter and crumble;
Cinnamon Rolls with vanilla glaze;
French Toast with berries and coffee-Oreo butter.

MIDDAY
Hawaiian Poke Bowl
Sushi rice with spicy salmon, pineapple, pickled purple cabbage, carrots, avocado, and miso mayo; served with spicy edamame, wakame salad, and chicken gyoza.

Peruvian Ceviche
Tuna ceviche with smashed lime avocado, roasted cherry tomatoes, sweet potato, green herb salsa, blackened garlic corn, pickled shallots, and crispy quinoa.

Buddha Bowl
Black rice, feta, avocado, crispy chickpeas, falafel, spinach, edamame, roasted sweet potato, courgette, beetroot pesto, and grilled chicken thighs.

Open Sandwiches
Sourdough bread topped with beer-battered cod, sauce ravigote, coleslaw, pickled onion, and parsley; or arugula, smoked red peppers, roasted zucchini, tenderloin steak, chimichurri, and crispy potato.

Korean Bibimbap
Short-grain rice with soy-marinated short-rib beef, bean sprouts, stir-fried spinach, soy shiitake, sesame carrots, grilled courgette, cucumber, and soy egg yolk with gochujang.

Spanish Paella
Saffron seafood paella with mussels, clams, and prawns. Served with crispy garlic tomato bread and aioli, fried Padrón peppers, Jamón Ibérico, Manchego cheese, crispy calamari, chilled gazpacho, and a Spanish mixed salad.

Burger Lunch
Toasted brioche bun with smashed beef burger, butter lettuce, caramelized onion, bacon, and “Big Mac” sauce; served with grilled sweet corn, sweet potato fries with truffle mayo, and Caesar salad.

HORS D’OEUVRES
Arancini
Filled with Comté cheese and lemon-sriracha mayonnaise.

Potato Parmesan Schiacciata
With smoked pepper-lime dip.

Cauliflower Cheese Croquettes
With chorizo mayonnaise.

Crispy Polenta Fries
With confit garlic aioli.

Onion Bhaji
With yogurt-ginger-cucumber dip.

Chicken Karaage
With chili togarashi dip.

Empanadas
With chimichurri sauce.

MAIN
Surf & Turf Night
Tenderloin steak with caramelized onions, mushrooms, and peppercorn sauce, paired with grilled shrimp in herb lemon-garlic butter. Served with truffle-parmesan fries, pesto mayo, onion rings, and green salad with peas and asparagus.

Indian Night
Aloo gobi and chicken tikka masala with garlic-cheese naan, cardamom yogurt dip, cumin-roasted green beans, and pilau rice.

Mexican Night
Tequila-lime shrimp and chicken mole with roasted corn in chipotle-mezcal butter, pineapple salsa, burnt-jalapeño salsa, loaded nachos, cumin black beans, and coleslaw.

Italian Night
Pumpkin risotto, pan-fried seabass, onion-roasted focaccia, and arugula-burrata salad with peach and pumpkin-seed dressing.

Japanese Night
Sushi rice with panko-soy sirloin katsu, katsu curry, pickled carrot, furikake, spring onion, and crispy green cabbage.

Greek Night
BBQ lamb over garlic-parsley yogurt; grilled pulpo in spicy tomato sauce; pita, tzatziki, muhammara, baba ganoush, watermelon-feta salad, and thyme-roasted potatoes.

Caribbean Night
Pork ribs with ginger-pineapple glaze; grilled snapper with mango salsa; coleslaw with raisins; crispy potato wedges with smoked-pepper mayo; grilled corn with jerk butter; and garlic-roasted broccolini.

DESSERT
Espresso Martini Foam
With chocolate brownie, coffee granita, and almond crumble.

Masala Chai Tart
With mango sorbet.

Smoked Vanilla Tart
With macadamia nuts and cinnamon.

Dark Chocolate Moelleux
With vanilla ice cream.

Salted Caramel Miso Tart
With banana-yuzu sorbet.

Rhubarb & Vanilla Crème Brûlée
Classic baked custard with a caramelized sugar top.

Almond Lime Rum Cake
With coconut sorbet.