STEPHANIE Yacht Charter

Day 1

• Zucchini blossoms Tempura
• Tzatziki dip
• Cherry tomatoes & Nectarine
• Greek Coppa, Burrata, basil
• Pasta al pomodoro y basilico
• Roasted pomodori, sun-dried tomato, basil, pine nut confit

Day 2

• Bonito Crudo – Cucumber water, grapefruit, fennel
• Baby Greens and figs – Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette
• Grilled Seabream fillet – Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce

Day 3

• Savory Cannoli – Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney
• Baby Spinach – Cucumber, pickled onion, dill, yoghurt sauce
• Beetroot Risotto – Greek Chevre goat cheese, walnut crumble, mint oil

Day 4

• “Taramas” fish roe mousse – “Avgotaraho” fish roe from Messolongi, preserved cumquat; served with homemade sourdough bread
• Charred wild greens – tomato, lemon sauce
• Sweet and sour grilled Octopus – Fava beans puree, sacron, fried caper leaves, caramelized pearl onion

Day 5

• Octopus carpaccio – Aioli, fried caper, “Kalamata” olives, rocket
• Cretan “Dakos” salad – Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese
• Crispy Fried Cod – Potato and garlic espuma, beetroot rose

Day 6

• Steamed Saffron Mussels – Coconut, lemongrass
• Grilled lettuce hearts – “Kopanisti” Mykonian cheese, anchovies, crumbs
• Grouper Wine Leave Roulade – Charred leaks, dill, “Avgolemono” lemon magic sauce

Day 7

• Mackerel gravlax – Granny smith, pickled shallots, radish, almond cream
• Beetroot carpaccio – Raspberry sorbet, pistachio, mint
• Seafood Pasta – Shrimp tartare, clams, earl grey bisque, chives

Day 1

• Pumpkin velouté – Ginger, coconut, nutmeg
• Cabbage Slaw – Celery, peppers, green apple, raisins, walnuts, mint dressing
• Iberico Pork Presa – Cauliflower and white chocolate espuma, grilled peaches, chimichurri

Day 2

• Beef tartare – Bone marrow, soy cured egg yolks, berries, pickled mustard seeds
• Rocket and Strawberries – Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette
• Moussakas – Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato

Day 3

• Feta Phyllo – Fried feta cheese in a pastry pouch, peach, sesame, honey
• Fennel Radicchio – Orange, radish, dill, mandarin vinaigrette
• Tender Chicken Fillet, Herby crust – King oyster, charred carrots, hazelnut velouté

Day 4

• Crispy Eggplant ball – Stracciatella di bufala, tomato salsa, mint
• Mustard Leaves and grapes – “Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls
• Fresh Ravioli – Finest of local cheeses stuffing, “Louza” Cycladic cold cut, cacio e pepe

Day 5

• Celeriac Steak – Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene
• Grilled Green Beans – Crispy lemon, almonds, dill, chili, yoghurt sauce
• Grilled Lamb Ribs – Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander

Day 6

• “Bougiourdi” – Spicy baked feta, tomato confit, pepper chutney, herbs
• Greek Salad – Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives
• Super spiced Chicken Skewer – Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw; Fermented Potato Fries

Day 7

• Wagyu Tataki
• Soy, dashi, truffle
• Watermelon and grilled tomatoes – Verbena, feta cream, balsamic vinaigrette
• Slow cooked Beef Cheeks – Artichoke espuma, asparagus, gremolata

Day 1

• Vanilla Namelaka – strawberry consommé, pink peppercorn, white chocolate soil

Day 2

• Crème Brulée – Essence of salep

Day 3

• Pistachio Sponge Cake – Berry gelato, limoncello gel

Day 4

• Bourbon Cremeux, Grilled peaches – Caramelized hazelnut, thyme

Day 5

• Lemon Cream – Almond shortbread, meringue, rosewater

Day 6

• Greek Yoghurt Ice Cream – Whipped honey, caramelized walnuts

Day 7

• Smash Pavlova – Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome

No snacks section was provided in the source menu.

Chef’s Style & Influences

Mediterranean-led menus with Greek cheeses, seafood, herbs, and subtle Asian accents.