Catamaran Livin

SAMPLE MENU

BREAKFAST

All breakfasts served with a seasonal fruit platter and yogurt parfaits  

Turkish Eggs:

Two delicately poached eggs on top of a bed of garlic herbed yogurt, drizzled with frothy paprika and chilli butter. Served with toasted sourdough.

Banana Pancakes:

Fluffy pancakes with maple syrup, vibrant berry coulis, a dollop of whipped cream, and a sprinkle of berry dust.

Sunshine Toast:

Toasted sourdough layered with velvety beetroot hummus, pan-seared tomatoes, ripe avocado, and perfectly folded eggs.

Smashed Avocado Toast:

Creamy avocado on toasted bread, with two soft-boiled eggs, sautéed mushrooms, and spring onions, finished with chilli flakes and a drizzle of extra virgin olive oil.

Eggs Florentine:

Poached eggs nestled on a bed of spinach, draped in silky hollandaise sauce.

Bagel Board:

A delightful selection of smoked salmon, cured meats, creamy cheese, avocado, fresh cucumber, tomatoes, capers, red onion, boiled eggs, and seasonal vegetables.

Açai Smoothie Bowl:

A refreshing açai bowl accompanied by freshly scrambled eggs, buttery croissants, and a salmon cream cheese butter board.

LUNCH

Tuna Poke Bowl:

A vibrant bowl of marinated tuna, served with an array of fresh toppings and sticky rice.

Steak Salad: T

Tender steak salad paired with homemade chimichurri and parmesan shavings.

Slow Roasted Lamb Shoulder:

Succulent lamb, with fresh mint and labneh, served with pomegranate seeds, blistered tomatoes on herbed yogurt, green bean salad, and warm pita.

Fish Tacos:

Crispy fish in a homemade soft taco, topped with creamy avocado, crisp greens, and zesty mango salsa, finished with a drizzle of dill yogurt.

Pulled Pork Reuben:

Savoury pulled pork in a fresh ciabatta sandwich with mustard, cheese and pickles, served with homemade fries and aioli.

Rainbow Noodle Salad:

Asian rice noodle salad with crunchy fresh vegetables topped with grilled prawn skewers and finished with crushed peanuts and sesame seeds.

Creamy Truffle Pasta:

With exotic mushrooms and crispy bacon bits, topped with a parmesan crisp. Served with a zucchini ribbon salad.

APPETIZERS

Fresh Ceviche:

A mix of citrus-marinated fish with lemon coconut milk, basil, and beetroot oil, garnished with avocado and grapefruit.

Moules Frites:

Steamed mussels served with a side of homemade aioli and golden fries.

Prawn Vietnamese Spring Rolls:

Delicate rice paper rolls filled with prawn and mango, served with a savoury peanut and spring onion dipping sauce.

Pear and Prosciutto Salad:

A salad of pears and prosciutto, drizzled with olive oil and garnished with fresh basil and lemon zest.

Pork and Spring Onion Dumplings:

Homemade dumplings and chilli crisp served with a vibrant dipping sauce.

Charred Lettuce:

Grilled lettuce drizzled with olive oil and topped with shavings of parmesan.

Spinach and Blue Cheese Phyllo Tarts:

Flaky phyllo tarts filled with spinach and blue cheese, topped with seared balsamic cherry tomatoes.

DINNER

Giant Pappardelle:

Handcrafted pappardelle filled with spinach and ricotta, served on a bed of ragu alla bolognese, crowned with parmesan shavings.

Grilled Beef Fillet:

A tender beef fillet accompanied by onion fondant, crispy potatoes, and green beans served with mushroom sauce.

Pan-Seared Mediterranean Cod:

Flaky cod in a vibrant tomato and basil sauce, served on top of roasted bell peppers with fresh, crusty sourdough.

Stuffed Chicken Breast:

Juicy chicken breast filled with feta, spinach and sun-dried tomato on a bed of pesto orzo, accompanied by buttery pan-seared mushrooms.

Sun-Dried Tomato and Salmon Pasta:

A combination of sun-dried tomatoes and succulent salmon tossed in a creamy

Green Curry:

Crunchy fried chicken served with coconut rice, green curry broth, and pickled ginger, served with smashed marinated cucumber salad with toasted sesame seeds.

Pan-Seared Gnocchi:

Gnocchi sautéed in a perfectly foamy sage and brown butter sauce.

DESSERT

Zeppole:

Sardinian doughnuts dusted with cinnamon sugar and lemon zest, served with a side of tangy lemon curd for dipping.

Chocolate Mousse:

Luxurious chocolate mousse with a drizzle of olive oil and a sprinkle of sea salt.

Gooey Chocolate Hazelnut Brownies:

Brownies topped with tiramisu cream and a dusting of cocoa powder.

Snickers Bars:

Indulgent layers of date caramel, creamy peanut butter, crushed peanuts, and dark

Mini Pavlova:

A delicate pavlova topped with fresh berries and cream, interspersed with vibrant passionfruit puddles.

Baked Cheesecake:

Served with a sesame maple crisp.

Chocolate-Chip Ice-Cream Sandwich:

Served with homemade vanilla icecream

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light