STEPHANIE Yacht Charter

Light yet refined lunches highlight local seafood, vegetables, and artisanal cheeses in modern Mediterranean style.

Day 1

• Zucchini blossoms tempura with 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 & figs – black sesame, “Volaki” goat cheese (Andros), honey vinaigrette
• Grilled seabream fillet – ampelofasoula green beans, hazelnut, lemongrass & ginger sauce

Day 3

• Savory cannoli – soft cheese & herbs, pistachio, crispy prosciutto (Evritania), tomato chutney
• Baby spinach – cucumber, pickled onion, dill, yoghurt sauce
• Beetroot risotto – Greek chèvre goat cheese, walnut crumble, mint oil

Day 4

• “Taramas” fish roe mousse with “avgotaraho” (Messolongi) & preserved kumquat
• Served with homemade sourdough bread
• Charred wild greens – tomato, lemon sauce
• Sweet and sour grilled octopus – fava beans purée, saffron, 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 & garlic espuma, beetroot rose

Day 6

• Steamed saffron mussels – coconut, lemongrass
• Grilled lettuce hearts – “Kopanisti” Mykonian cheese, anchovies, crumbs
• Grouper wine leaf roulade – charred leeks, dill, “avgolemono” lemon 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

Dinners are multi-course, restaurant‑level experiences marrying Greek flavors with global fine‑dining techniques.

Day 1

• Pumpkin velouté – ginger, coconut, nutmeg
• Cabbage slaw – celery, peppers, green apple, raisins, walnuts, mint dressing
• Iberico pork presa – cauliflower & white chocolate espuma, grilled peaches, chimichurri
• Vanilla namelaka – strawberry consommé, pink peppercorn, white chocolate soil

Day 2

• Beef tartare – bone marrow, soy-cured egg yolks, berries, pickled mustard seeds
• Rocket & strawberries – spring onion, almond‑crusted “Mastelo” cheese (Chios), vanilla vinaigrette
• Moussakas – grilled aubergine, beef Bolognese, smoked béchamel, crispy potato
• Crème brûlée – essence of salep

Day 3

• Feta phyllo – fried feta in pastry pouch, peach, sesame, honey
• Fennel & radicchio – orange, radish, dill, mandarin vinaigrette
• Tender chicken fillet, herby crust – king oyster, charred carrots, hazelnut velouté
• Pistachio sponge cake – berry gelato, limoncello gel

Day 4

• Crispy eggplant ball – stracciatella di bufala, tomato salsa, mint
• Mustard leaves & grapes – “Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls
• Fresh ravioli – finest local cheese stuffing, “Louza” Cycladic cold cut, cacio e pepe
• Bourbon cremeux – grilled peaches, caramelized hazelnut, thyme

Day 5

• Celeriac steak – brown butter & miso foam, nut crumble, “Ladotiri” cheese (Mytilene)
• Grilled green beans – crispy lemon, almonds, dill, chili, yoghurt sauce
• Grilled lamb ribs – pistachio crust, salt‑baked baby potatoes, Baba Ghanoush, coriander
• Lemon cream – almond shortbread, meringue, rosewater

Day 6 – Special Greek Family Night

• “Bougiourdi” – spicy baked feta, tomato confit, pepper chutney, herbs
• Greek salad – cherry tomatoes, cucumber water & pearls, pickled onion, osmotic olives
• Super spiced chicken skewer – homemade pita breads, tzatziki, grilled peppers, cucumber & mint slaw
• Fermented potato fries
• Greek yoghurt ice cream – whipped honey, caramelized walnuts

Day 7

• Wagyu tataki – soy, dashi, truffle
• Watermelon & grilled tomatoes – verbena, feta cream, balsamic vinaigrette
• Slow‑cooked beef cheeks – artichoke espuma, asparagus, gremolata
• Smash pavlova – cream with “Mastiha” essence (Chios), berries & flowers, sugar dome

Desserts blend classic French technique with Greek ingredients, often pairing fruit, nuts, and aromatic liqueurs.

• Vanilla namelaka – strawberry consommé, pink peppercorn, white chocolate soil
• Crème brûlée – essence of salep
• Pistachio sponge cake – berry gelato, limoncello gel
• Bourbon cremeux – grilled peaches, caramelized hazelnut, thyme
• Lemon cream – almond shortbread, meringue, rosewater
• Greek yoghurt ice cream – whipped honey, caramelized walnuts
• Smash pavlova – cream with “Mastiha” essence from Chios, berries & flowers, sugar dome

Snacks & Light Bites

• Daily pastries, cookies, fruit oatmeal bars
• Traditional Greek pies and savory phyllo bites
• Local cheeses & charcuterie platters throughout the day
• Smoothies, chia puddings, yoghurt parfaits as healthy snacks

Chef’s Style & Influences

Modern Mediterranean cuisine using small‑producer Greek ingredients, refined techniques, playful textures, and elegant, balanced plating.