SEAHOME II Yacht Charter

• Tuna Poke Bowl – sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice
• Grilled Chicken Salad – mango, avocado, mixed leaves, toasted pecans, citrus dressing
• Mahi Mahi Tacos – soft tortillas, pineapple salsa, lime crema, fresh herbs
• Mezze Spread – hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads (served with honey & soy glazed pork tenderloin)
• Burrata & Heirloom Tomatoes – basil oil, balsamic pearls, sourdough croutons
• Grilled Prawn Caesar – crisp romaine, parmesan, anchovy crumb, Caesar dressing
• Warm Flatbreads – lamb kofta, tzatziki, pickled red onion, fresh mint
• Chilled Seafood Platter – lobster, prawns, oysters, dipping sauces & lemon wedges
• Blue Cheese Ribeye Salad – seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing
• Crab Cakes – golden crab cakes, lemongrass & white wine butter sauce, micro herbs
• Duck Salad – shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds
• Teriyaki Salmon – glazed salmon fillet, Asian slaw, sesame & soy dressing
• Maple Cure Bacon – baby romaine, sliced heirloom tomatoes, avocado aioli on grilled sourdough bread
• Mussels Sauteed in Casino Butter – and chef's salad
• Kansas City Style BBQ Ribs – watermelon mint salad
• Spice Grilled Tuna Tostados – mango-avocado slaw & Asian glaze; served with cilantro lime pilaf
• Pork Cheek Potato Gnocchi – maple glazed root vegetables, natural jus
• Mac n'Cheese Stuffed Grilled Cheese Wedges – in tomato bisque drizzled with chive creme fraiche
• Caesar Salad – with grilled salmon or chicken
• Pan Roasted Chicken – white wine, artichoke hearts, cremini mushrooms, tomatoes, garlic, fresh herbs

• Duck Confit – slow-cooked duck leg, silky cauliflower purée, pomegranate reduction
• Filet Mignon – tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus
• Pan-Seared Sea Bass – crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds
• Pistachio-Crusted Rack of Lamb – served pink, with minted pea purée and beetroot reduction
• Slow-Cooked Lamb Ragù – rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs
• Pork Tenderloin – perfectly cooked pork, honey soy glaze, roasted seasonal vegetables
• Grilled Lobster Tail – silky lobster bisque sauce, buttered greens, saffron potatoes
• Crown Roast of Lamb – filled with harvest vegetable couscous
• Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
• Wild Mushroom Risotto – grean bean almondine, leaf salad
• Duck Leg Confit – vanilla demi-glace, yam and sweet potato au gratin gruyere, roasted Brussel sprouts
• Traditional Beef Wellington
• Blackened Mahi – roasted red pepper rouille
• Grilled Hangar Steak – black fig demi-glace, lemon grass infused rice pilaf, broccoli milanese
• Spinach and Artichoke Incrusted Salmon
• 72-Hour Sherry Braised Beef Short Ribs – chive and chevre whipped potatoes; sping mix with a roasted tomato vinaigrette

• White Chocolate & Raspberry Tart – buttery crust, smooth white chocolate ganache, fresh raspberry coulis
• Chocolate Aero Mint Cheesecake – light, airy, with refreshing mint notes and a rich chocolate base
• Sticky Toffee Pudding – moist sponge, warm toffee sauce, served with Amarula ice cream
• Lemon Meringue Pie – tangy lemon curd, fluffy toasted meringue, crisp pastry
• Espresso Martini Mousse – silky coffee mousse with a hint of vodka and chocolate shards
• Chocolate Brownie – fudgy and rich, topped with miso caramel and sea salt
• Lemon or Raspberry Soufflé – delicate, light, served with crème fraîche
• Crème Brûlée – classic vanilla custard, torched caramel top, paired with honey yoghurt
• Frozen Amaretto and Vanilla Souffle
• Tarte Tatin – pecan creme fraiche
• Pepermint Tartlets
• Lavender Creme Brulee – served with a shot of limoncello
• Passion-Fruit Mousse – bittersweet chocolate, poached strawberries, candy dust
• Spiced Rum Bread Pudding – dried cranberries, creme anglaise, cinnamon ice cream
• Classic Chocolate Fondant

• Caramelised Onion & Brie Filo Tart – crisp filo pastry, creamy brie, sweet caramelised onions
• Bruschetta – freshly baked sourdough, vine tomatoes, basil, balsamic glaze
• Shrimp Fritters – golden crisp fritters, served with zesty lime aioli
• Maple-Roasted Butternut Squash Soup – silky smooth, with crispy chorizo & golden halloumi croutons
• Freshly Baked Focaccia – served warm with sea salt & rosemary
• Wild Mushroom Arancini – crisp risotto balls, parmesan, truffle aioli
• Beetroot & Goat’s Cheese Salad – roasted beets, whipped goat’s cheese, candied walnuts, micro herbs
• Stuffed Mussels – baked with herbed breadcrumbs, garlic butter, and parmesan
• Crispy Calamari Salad – tender calamari, rocket, fennel, citrus dressing
• Crispy Salami Cups – finely diced tomatoes, cucumbers, kalamata olives, feta and basil
• Marbled Avocado Tiles – mango ceviche
• Wood Grilled Korea Marinated Tri-Tip Skewers – shishito peppers and sweetie drops
• Roasted Sweet Red Pepper and Smoked Garlic Hummus – with crudites
• Artisinal Cheese Plate – French olives, chutney, and dried fruit
• Seared Ahi Tuna Sashimi – soy ginger lime sauce and seaweed salad
• Spinach and Artichoke Bruschetta – served warm on a toasted crostini

Chef’s Style & Influences

Mediterranean mezze, Asian glazes, and seafood-forward plates with bright citrus, herbs, and spice.