Catamaran Odyssea

Breakfasts

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg and drizzled with hollandaise sauce. 

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy.

Chai – Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream.

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds.

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil shoots and course ground black pepper. 

Egg & cheese Breakfast spring rolls served with zesty Bulgarian yoghurt and garnished with red bell peppers.

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter, fresh berries & maple syrup.

Lunches

Fresh Yellow Fin Tuna seared with toasted sesame seeds and served with a fennel and watercress salad, classic Asian dressing. 

Spicy grilled chicken with roasted paprika and garlic hummus in naan wraps served with guacamole and sour cream.

Grilled Spicy Shrimp on Italian salsa served with baby kale Caesar salad and shaved parmesan cheese.

Honey – glazed salmon fillets served on crispy potato rostis topped with goat’s cheese mousse and baby leaf salad.

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction.

Ginger & Miso marinated rump steak served with baby bok choy and topped with oven roasted butternut cubes and pine nuts.

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad. 

Canapés

Cranberry and camembert puffs.

Risotto arancini balls with a creamy mushroom dip.

Kale and quinoa patties with sour cream mousse and crumbed chicken strips.

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots.

Mini goats’ cheese quiches with caprese salad skewers.

Grilled calamari stuffed with lemon chili and garlic.

Steak tartare served in roasted thyme phyllo cups.

Dinners

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with a soy cream sauce and garnished with crispy shimeji.

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and surrounded by a pea, mint and white pepper puree, and garnished with lime slices. 

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of purple cauliflower puree and garnished with baby beet shoots. 

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans.

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side.

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced butternut and pommes fondant, garnished with micro herbs. 

Desserts

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue.

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds.

Chai Panna Cotta served with a berry compote.

Passionfruit cheesecake served with rum syrup and whipped cream.

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream.

Classic cream tarte topped with slices of rum caramelized pineapple.