Capricorn One Yacht Charter

Mix seafood mediterranean salad, mixed herbs with balsamic sweet dressing.
Tuna tartare with pink tomato confit, concasse, pistachio and chickpea crisp.
Classic chicken cordon bleu with whipped potatoes, steam asparagus with herbs demi glace.
Pan fried crispy snapper, green peas quinoa with shrimp jus.
Slow cooked duck breast, beetroot puree and cauliflower puree with orange veal glace.
Rack of lamb covered with local herbs, saffron steamed potatoes, charred baby carrots, spinach puree with drizzle of olive oil.
Creamy Chickpea-sweet potato curry roasted almond and cashews with steam jasmine rice.
Baby calamari grilled with hellim cheese, mediterranean salad, caramelized onion with parsley soy sauce and honey.

Shrimp, calamari, mushroom champagne risotto with charred asparagus.
Slow cooked lamb leg marinated with star anise and clove, seasonal baked veggies.
Grilled steak smoked with rosemary, steamed and deep fried potatoes, truffle hummus, grilled zucchini rolls.
Steamed sea bass rolled with grape leaves, pesto gnocchi, grilled celery and carrots.
Steamed octopus grilled with garlic butter, salted squash puree, charred baby onions, black caviar.
Pan fried red mullet, butter roasted leek, roasted sweet potato with chickpeas and asparagus.
Charred prawn and scallops with eggplant caviar, smoked sea salt.

Monte Bianco chestnut puree topped with a snowy peak of cream.
Chocolate mint mousse.
Parfait of apricots, pistachio biscuit, mousse of double vanilla.
Lemon cheese cake.
Chai pudding coconut milk, fresh berries and red berries puree.
Fried Filipino turon stuffed banana roll, caramel sauce, vanilla ice cream.
Walnut dried fig flambe.

During the day there will be fresh fruit plates, smoothies, sandwiches, cakes, canapés, crudité platter, cheese platter, hors d’oeuvres or you can always ask the chef what you like to eat at that time.

Chef Kenan offers international cuisine inspired by fresh produce and global flavors, tailored to your dietary preferences.