ADARA NEXT Yacht Charter

Starters

• Homemade Tarama – Fish roe spread with olive oil and lemon, served with warm pita bread.
• Gavros – Crispy fried anchovies with fresh lemon.
• Greek Salad – Tomatoes, cucumbers, olives, feta, oregano, and olive oil.
• Burrata – Burrata with ripe tomatoes, basil, and balsamic glaze.
• Cold Soup – Chilled soup made with fresh seasonal ingredients.
• Fish Soup – Asian-inspired fish soup with mussels, grouper, lemongrass, coconut milk, dashi, nori, carrots, leaks, mushrooms, and celery.
• Zuchini Leafy Salad – Zucchini ribbons, mixed greens, feta, and citrus dressing.
• Hummus – Chickpea dip with tahini and lemon, served with warm pita.

Mains

• Sea Bass Sweet Potato – Grilled sea bass with roasted sweet potato and lemon-herb sauce.
• Sea Bream Grileld Vegetables – Grilled sea bream with seasonal vegetables.
• Shrimp Saganaki – Sautéed shrimp in tomato sauce with feta and herbs.
• Squid Ink Pasta – Squid ink pasta with calamari and dill white wine sauce.
• Poke Bowl – Marinated fish / chicken with rice, avocado, edamame, and sesame dressing.
• Moussaka – Eggplant, zuchinni, minced meat, and béchamel, baked.
• Chicken Portobelo Peas – Chicken with sautéed portobello mushrooms and peas in a light sauce.
• Gyros – Slow-roasted meat in pita with tzatziki, tomatoes, onions, and fries.

Starters

• Oysters – Served on ice with lemon and lovage or mignonette.
• Ceviche – Citrus-cured fish with chili, cilantro, and grilled corn.
• Octopus – Grilled with olive oil and lemon, served over asparagus.
• Tuna tartar – Tuna tartar, Japanese pickled daikon, togarashi, cucumber, finger lime, avocado parfait, lemon grass and dashi tuile.
• Black Angus Tartar – Hand-chopped beef with capers, mustard, and egg yolk.
• Red Cabbage Kefir & Dill – Braised red cabbage with kefir and fresh dill.
• Mediterenian Salad – Cucumbers, artichokes, olives, feta, and olive oil.
• Mango Avocado Salad – Mango and avocado with puffed quinoa and citrus dressing.

Mains

• Grouper in salt – Whole grouper baked in a salt crust.
• Tuna – Lightly seared with sesame crust, served with soy-ginger dressing.
• Octopus – Grilled with smoked paprika, served with fava beans.
• Lobster – Grilled or steamed, served with garlic butter and herbs.
• Duck Magret – Seared duck breast with crispy skin, served with a rich sauce.
• Black Angus Rib Eye – Ribeye steak grilled to perfection.
• Cauliflower Garbanzo – Roasted cauliflower and chickpeas with grape leaf and Mediterranean spices.
• Green Curry – Coconut-based curry with vegetables and your choice of protein.

• Greek Yoghurt Honey – Honey ganache, yogurt, maple syrup ice cream, honeycomb, salted caramel, milk foam, walnut crumble, mascarpone and white chocolate cream.
• Berries Textures – Strawberry and vanilla ice cream, blackberry crémeux, blueberry and raspberry ganache, white chocolate honey, chips, strawberry-mint sauce, raspberry Aero chocolate, rose meringue.
• Basque Cheesecake – Burnt outside, creamy inside, with ice cream on the side (choice).
• Soft Cheese Truffle Honey – Creamy cheese with truffle and honey.
• Greek Oranger Cake – Orange cake soaked in syrup.
• Brownie – Rich chocolate brownie.
• Ice Cream – Selection of artisanal ice creams in seasonal flavors.
• Yoghurt Fruits – Greek yogurt served with fresh fruits.

• Watermelon – Served chilled.
• Melon – Sweet and ripe.
• Ham & Cheese – Ham and melted cheese on fresh bread.
• Club Sandwich – Chicken, bacon, lettuce, tomato, and mayo.
• Cashu – Crunchy snack.
• Almonds – Nutty snack.
• Berries – Mix of fresh seasonal berries.
• Chocolate – Dark, milk, or white varieties.

Chef’s Style & Influences

Mediterranean and Greek classics with seafood focus, plus Asian touches like dashi, nori, lemongrass.