AD ASTRA 80 Yacht Charter

Day 1

• Fresh Salad – Cherry tomatoes, avocado, chili, coriander, lime and lemon zest/juice.
• Ceviche Sea Bream – Lemon, thyme, lime zest, sesame oil, soya.
• Whole Fish Bianco – Baby potatoes, lemon-garlic sauce.

Day 2

• Greek Salad – Feta, oregano, caper, onion.
• Tzatziki
• Roast Lamb – Rosemary, thyme, fresh oregano, garlic.
• Baby Potatoes – Marinated with mustard and honey.

Day 3

• Cretan Dakos Salad – With xinomyzithra cheese.
• Zucchini Meatballs – Yogurt with herbs.
• Mousaka

Day 4

• Watermelon Salad – Feta, jalapeño peppers, coriander, lime juice and zest.
• Fava Beans – With octopus and caramelised onion.
• Orzo Prawns – With bisque.

Day 5

• Groats Salad – Tomato, cucumber, fresh herbs.
• Seabass Athinaiki Tartar
• Linguini with Lobster – With bisque.

Day 6

• Kantaifi Salad – Lemon sorbet, green leaves, strawberries, balsamic vinegar.
• Rustic Service Crayfish
• Whole Fish in Salt Crust – Oil and lemon.
• Grilled Vegetables

Day 7

• Caesar Salad – Baby gem, chicken, bacon, anchovy dressing, Parmesan flakes.
• Ratatouille Ograten – With graviera Naxou.
• Gemista – Stuffed vegetables.

Additional Lunch Set

• Caprese Salad – Heirloom tomatoes, buffalo mozzarella, basil, balsamic glaze.
• Grilled Shrimp Skewers – With mango salsa.
• Pan-seared Mediterranean Sea Bass – Lemon-herb butter, herbed couscous, grilled zucchini.

Day 1

• Mix Green Salad – Cranberry, nuts, sauté prawns, citrus fruit dressing.
• Tuna Tartar in Crust – Two mayo (garlic and wasabi).
• Red Mullet – Savoro sauce and raisin.

Day 2

• Arugula Spinach Salad – Cranberry, cashews, Gorgonzola, pear dressings.
• Beef Tataki – Ponzu sauce, pickled carrot and onion.
• Iberico Steak – Green beans, orange sauce.

Day 3

• Burata Salad – Mozzarella, basil pesto, basil oil.
• Grouper “Little Scoundrel” – Egg-lemon sauce.
• Pasta Calamarata – Roe from Mesollogi.

Day 4

• Cabbage – Grilled vegetables, croutons, Parmesan, balsamic gel.
• Homemade Nioki Pasta – Parmesan sauce, truffle oil, fresh truffle.
• Rub Eye – Sweet potato purée, grilled asparagus.

Day 5

• Tricolour Quinoa – Avocado, pea sprouts, mustard-honey dressing.
• Beef Carpaccio – Oil, lemon, truffle oil, horseradish zest, rocket.

Day 6

• Freda Pasta Salad – Dill, sun-dried tomatoes, red pepper, olives, xeres vinegar, herbs.
• Tarama Salad – With crispy pies.
• Seabass Filet – Beetroot purée, stamnagathi, lemon and dashi.

Day 7

• Beluga Lentils – Vegetables and herbs, gazpacho avocado.
• Kakavia Soup – Stone fish.
• Cuttlefish – Sautéed spinach, tomato marmalade, truffle cream.

Additional Dinner Set

• Arugula and Prosciutto Salad – Shaved Parmesan, balsamic reduction.
• Lobster Bisque – Chive oil, garlic crostini.
• Beef Tenderloin – Wild mushroom ragout, truffle mashed potatoes, roasted Brussels sprouts.

Day 1

• Yogurt Mousse – Greek thyme honey, caramelised nuts.
• Chocolate Mousse – With passion fruit.

Day 2

• Chocolate Trunk – Pistachio, ice cream.
• Cheesecake Strawberry

Day 3

• Greek Donuts – Honey and cinnamon.
• Halva Mousse – With kaimakii ice cream.

Day 4

• Mix from Ice Creams
• Tiramisu

Day 5

• Crème Lemon – With fegentin biscuits.
• Kiouneffe – With ice cream.

Day 6

• Traditional Rizogalo
• Pana Cotta

Day 7

• Mixed Fresh Fruits Platter
• Churros – Sugar, cinnamon, butterscotch.

Additional Dessert Options

• Chocolate Fondant – Vanilla bean ice cream, fresh berries.
• Tiramisu – Espresso-soaked ladyfingers, mascarpone cream.
• White Chocolate and Raspberry Mousse – Pistachio tuile.
• Dark Chocolate Mousse – Fresh berries.
• Lemon Tart – Raspberry coulis, whipped cream.
• Green Tea Matcha Ice Cream
• Avocado and Dark Chocolate Mousse – Almonds.
• Mixed Berry Parfait – Greek yogurt and granola.

No dedicated snack items were listed in the provided menu content.

Chef’s Style & Influences

Mediterranean and Greek dishes with citrus, herbs, seafood, and occasional Asian touches like ponzu and dashi.