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With her gleaming midnight-blue hull and tall, sleek superstructure, M/Y ELYSIAN cuts a striking profile: one that looks as much at home cruising the world’s remote oceans as berthed in the shadow of Monaco’s glittering skyscrapers. Boasting an exterior design by 26- time award-winner Donald Starkey Designs, the exterior of ELYSIAN has endlessly stylish entertaining spaces over her three decks. The sundeck may well be where you spend much of your days—alternating between relaxing in the oversized Jacuzzi and exercising on the gym equipment while looking out for whales. Perhaps you might like to take a stool at the bar watching the stewardess whip up a cocktail, or sink back on a cushioned deckchair, glass of champagne fizzing softly as your eyes start to close in the warm sunshine. There can be few better places on earth to have sunset drinks and canapés than on the sundeck of ELYSIAN, music playing as the sun sinks into the Caribbean Sea and the skies turn every shade of fire. When the stars start to come out across the sky it’s time for an alfresco dinner party on the upper deck at a beautifully dressed table lit by flickering candlelight, a succession of exquisite meals arriving in perfect symphony with the stunning setting. After dinner you might adjourn to the bank of sofa seating that curves around the stern, playing cards and listening to the water lap on the hull, or hearing the breathy whistle and splash of a dolphin hunting fish in the moonlit sea. Happy days of sunshine and laughter can be spent on ELYSIAN’s unusually large swim platform, where you can launch off on a jet-ski, or step off the tender after an exhilarating dive to be met with a fluffy white towel and a glass of icy-cold Turkish mint tea.

See the video here - https://www.youtube.com/watch?v=RcOz7VSEEPw&list=PL_zqppF2s_EXe1D-qZUjb6J_FqYU95IIE

  • Vessel Info
    Name:
    ELYSIAN
    Type:
    Power
    Year Built:
    2009
    Flag:
    Cayman Islands
    Designer:
    Abeking & Rasmussen
    Builder:
    Abeking & Rasmussen
    Crew:
    Captain Grant Heunis, Chef & 14 crew
  • Dimensions, Speed, & Specifications
    LOA:
    196 ft (60 m)
    Max Speed:
    kts ( kph)
    Cruise Speed:
    14 kts (26 kph)
    Engines:
    2x Caterpillar at 3754hp
    Beam:
    35 ft (10.7 m)
    Min. Draft:
    11 ft 6 in (3.5 m)
    Max. Draft:
    11 ft 6 in (3.5 m)
    Stabilisers:
    At anchor (0 speed)
  • Accommodations

    Sleeps 12 in 6 Cabins

  • Video
  • Ammenities
    Bluray player saloon, Cell phone, Indoor audio system, Printer, Satellite phone, Satellite TV, TV all cabins, TV saloon, Wi-Fi, 36ft / 11.00m 900hp RIB, 23ft / 7.30m 380hp RIB, 23ft / 7.30m 260hp RIB, Assorted water toys, Banana boat - towable, Beach games, Boogie board, Kayaks multiple, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Water slide, Wave runners multiple (sitdown), BBQ, Book library, Coffee machine, Deck shower, Fishing gear - heavy, Fishing gear - light, Ice maker, Jacuzzi in master cabin, Jacuzzi on deck, Kosher, Special diets, Sun loungers, Swim platform, Water maker
  • Diving
    Not Insured, Diving by arrangement, Underwater scooter multiple
  • Crew Profile
    Captain: Grant HeunisCaptain: Grant Heunis

    GRANT HEUNIS - CAPTAIN

    Grant grew up in East London, South Africa and joins the Elysian family from a well known and successful charter yacht - M/Y Passion. Having spent twelve years onboard, he was excited to join the team and venture into new waters bringing with him a world of experience from running such a busy chartered vessel.

    Grant began his career as a deckhand giving him an invaluable understanding of each position onboard. He gained his MCA Master 3000 Ton License in 2012 and took over as full-time Captain of M/Y Passion. Having acted as a relief Captain for some time already, this was a smooth transition for Grant, and he has since exceeded all expectations in the role.

    Grant has extensive cruising experience in the Caribbean, Bahamas, East Coast of the USA, Mediterranean, Adriatic and Aegean waters. Grant is a qualified PADI rescue diver and RYA Jet Ski Instructor. A keen sportsman, having competed for his provincial team in water polo, he enjoys the outdoors, surfing, keeping fit and hiking.

    A combination of qualifications and experience from these various backgrounds ensures a well-developed sense of safety and security while at the same time guaranteeing a fun-filled vacation onboard.

    Grant’s strong emphasis on planning, organisation and training ensures an impeccable vessel, and that a professional and motivated crew is on hand to pamper you all through your time onboard with us.

    “At all times if there is anything a member of the crew can do to make your stay more enjoyable, please do not hesitate to ask!”

    CHIEF OFFICER: DUDLEY SALTCHIEF OFFICER: DUDLEY SALT

    Dudley grew up with his twin brother on a hunting farm in Namibia and takes any opportunity to return home and spend time with his family. Dudley has recently gained his MCA Master Unlimited 3000 Ton License and has captained the Elysian across the Atlantic twice this year. He has ten years of experience in the private yachting industry; 5 of which have been as a Chief Officer on some of the most elite yachts including M/Y Satori, which won Best Interior and Exterior in the 50m category at the 2012 World Super Yacht Awards.

    Dudley's most memorable experiences include cruising through the Corinth Canal, a four-mile long canal that is less than 70 feet wide. Passionate about water sports you might be lucky enough to witness him wake-boarding behind the yacht from time to time.

    SECOND OFFICER: NICK LICHTWARKSECOND OFFICER: NICK LICHTWARK

    Nick crew up in Mairangi Bay on Auckland’s North Shore. In 2010 he left his job as an apprentice builder and headed to the Mediterranean in search of a career at sea. He spent three years working as a deckhand on large yachts before joining a 50m yacht based in Florida. This, of course, provided the perfect opportunity to work and study at the same time. Nick currently holds his Chief Mate 3000 Ton license and thoroughly enjoys his time in the classroom expanding his seamanship and navigational knowledge. His favourite cruising location is the North East of the United States, dodging through lobster pots around Maine.

    Nick loves all watersports and as a teenager, his time was devoted to windsurfing. As a member of the New Zealand team, he was lucky enough compete in regattas all over the world. We feel very fortunate to have his skills onboard Elysian and look forward to embracing the Caribbean winds!

    BOSUN: NICHOLAS CHAPLINBOSUN: NICHOLAS CHAPLIN

    Nic's yachting career started as a hobby, sailing around South Africa on a 40ft sailboat for a year. It wasn't until his friends told him about getting into the industry that he started looking for a permanent position as a deckhand. Before this, Nic studied at the University of Stellenbosch where he gained his degree in Finance and Honors in Strategic Management.

    Nic has traveled extensively throughout Africa, Europe and America where he has visited over twenty states. He has sailed all around the Caribbean and won third place in the St. Barths Bucket sailing competition. Nic loves being outdoors and keeping active with fishing, hunting, diving, cycling and of course sailing.

    HEAD CHEF: GEMMA AYRESHEAD CHEF: GEMMA AYRES

    .Gemma is from the Northern beaches of Sydney, Australia and has been working in the yachting industry for five years. She is a culinary trained chef and particularly passionate about health and nutrition; recently completing a course at Plant Lab Culinary, using plant and superfoods for ultimate nutrition.

    A recent career highlight for Gemma was working at Rendez-Vous, a 2 star Michelin Restaurant on the island of Capri. She enjoys cooking all cuisines although particularly passionate about Mediterranean and Asian flavours. Gemma loves to travel and is always exploring local food markets, bringing back ingredients and seasonal produce to experiment with in the galley.

    Aside from her love of cooking, Gemma loves cross-fit, scuba diving and hiking. She holds her Advanced Open Water and Nitrox Diver Certificates and Bachelor of Arts in Media and Communications

    SOUS CHEF: SUZANNE BEZUIDENHOUDTSOUS CHEF: SUZANNE BEZUIDENHOUDT

    Suzanne was born and raised in South Africa and the eldest of three children. Her caring and nurturing nature comes from her love for her family, second only to her love for her chosen career;

    “I love my job and everything along with it - the adrenaline rush of service, the perfection on every plate, the quiet solitude of the kitchen in early morning preparations. Food is life, and I get to live it every day.”

    Suzie discovered the world of yachting in 2015 through a friend and hired before setting foot in the yachting capital of Antibes. Once you have tasted her food, you will understand why she was snapped up without so much as a job interview. She has worked alongside Head Chef Gemma Ayres on a previous yacht, and they are both excited to be back together cooking up a storm in the galley of Elysian.

    CHIEF STEWARDESS: JENNA MENTINKCHIEF STEWARDESS: JENNA MENTINK

    Growing up in the beautiful South Island of New Zealand, Jen has always made the most of any opportunity to explore the great outdoors. Her love for travel brought to a career as a flight attendant in her early twenties for Richard Branson’s most popular airline Virgin Blue. It is through this that she discovered the yachting industry five years ago. Prior to joining Elysian Jen played an integral role in the launch of Delta’s largest 50m Super Yacht; M/Y Arianna. She is passionate about providing her guests with exceptional service at all times.

    Always up for a new challenge Jen is a qualified Bikram Yoga Teacher, holds her Medical Person in Charge and Medical Care at Sea Certificates as well as her Open Underwater Dive Certificate.

    As your Chief Stewardess onboard M/Y Elysian Jen is dedicated to making your stay as relaxing and as enjoyable as possible. Please do not hesitate to ask if there is any way that she can assist you.

    2ND STEWARDESS: AMY EATON2ND STEWARDESS: AMY EATON

    Growing up in Australia’s sunniest city - Perth, Amy has always made the most of its outdoor lifestyle. Surrounded by world-class beaches and home to an abundant array of marine life it is no surprise that Amy feels right at home on the ocean. Leaving a career in the Finance Sector to travel America, Amy discovered the yachting industry by accident during a visit to Fort Lauderdale.

    Since joining the industry, she has been lucky enough to cruise the Mediterranean, Caribbean and East Coast of America, taking every opportunity to explore the different cultures along the way. Documenting her travels through her love of photography, Amy is always ready to discover new places.

    With her infectious smile, she is a fun and energetic member of the crew that is dedicated to providing exceptional guest service and is rumored to make the best Bloody Mary in town. Should there be anything at all that Amy can assist you with, please don’t hesitate to ask.

    3RD STEWARDESS: TAMARYN STROVER3RD STEWARDESS: TAMARYN STROVER

    Tam was born in Johannesburg, South Africa and has felt a connection to the ocean for as long as she can remember. After studying Law and completing her degree at the University of South Africa, a good friend introduced her to the yachting industry. Needing a break from the books and a self-confessed neat freak; she couldn’t pass up the opportunity to combine her love of the ocean and travel.

    Keeping fit is another passion and Tam has found that running and hiking is a great way to appreciate the beautiful scenery in each new travel destination. Her family resides all over the world - from South Africa to the United Kingdom, and America, and she intends to continue to discover the many different cultures, taking her smile and charismatic energy where ever she goes!

    The Elysian is Tammy’s second yacht since starting her career one year ago, and we are excited to teach her the ropes onboard!

    HEAD OF HOUSEKEEPING: EMMA MCKERVEYHEAD OF HOUSEKEEPING: EMMA MCKERVEY

    Emma grew up in the North West of Ireland as the youngest of three girls. She left home at the age of 18 to gain her degree in Geography at Leeds University in England. After finishing her studies, Emma decided it was high time to explore herself; and so began her first adventure - pouring pints in the French Alps, while taking to the slopes on her days off.

    While enjoying the transient lifestyle, warmer weather was on the horizon, and in 2013 Emma discovered the yachting industry through a fellow traveller. Gaining her experience onboard both sailing and motored yachts Emma, has made the most of each opportunity to explore destinations such as Costa Rica, Colombia, Caribbean and the Mediterranean.

    New to the Elysian family, Emma is excited to share her knowledge and experiences with us and we just love her sweet Irish accent!

    HOUSEKEEPING STEWARDESS: KAHLA MANTHORPEHOUSEKEEPING STEWARDESS: KAHLA MANTHORPE

    Brand new to the yachting industry Kahla is from Australia and grew up on boats with her family - her father is a Captain so life was literally on the water!

    After leaving the school she worked a few hospitality oriented jobs before setting her mind to go and work in the mines of Australia. In 2012, she got the call-up and was offered a position as a dump truck driver! Yes - that is right this time 163cm frame has been driving these massive vehicles of which she doesn’t even reach the hubcap. This has been her life for the last 4.5 years - now she’s traded the dessert for the water Kahla is excited to start her new adventure as part of the Elysian crew.

    CHIEF ENGINEER: LINCOLN BELL

    Link is from the sunny land of Australia and despite his love for travel, relishes any opportunity to return home and spend time with his family.

    Link has been in the yachting industry since 2009 after completing his Marine Mechanics Apprenticeship with All Marine Services in Brisbane. He holds his Y1 Chief Engineer License and has enjoyed taking on a mix of permanent positions, relief engineer positions and refit management positions for many well-known yachts in the industry. An experienced and hands-on engineer we are pleased to welcome him to the team.

    Link and his partner have plans to circumnavigate the world in a sailing yacht - having grown up in a family of experienced sailors and fisherman. He enjoys all aspects of living and working on the water and has personally owned two boats himself.

    2ND ENGINEER: IAN FAY-HILTNER2ND ENGINEER: IAN FAY-HILTNER

    Ian was born and raised in Southeast Alaska where he grew up in a floating house in the bay at the bottom of the ski area road. Both parents were wilderness guides which naturally lead to him assistant guiding from the young tender age of six. He spent most of his childhood on the water or in the mountains; camping, fishing, skiing or snowboarding and claims he had a monster truck tyre as a crib and yellow Labrador as a babysitter. All of which is entirely believable once you meet him and it would appear not much has changed - it’s just done on a larger scale; he still has lab’s but now he drives the monster trucks.

    Ian discovered the yachting industry by chance - meeting the right person at the right time. He now holds his USCG Engineering 6000hp License has a degree in Power Technology.

    With his love for the water and great outdoors Ian is a PADI Scuba Instructor and a Wilderness First Responder.

    DECKHAND: DANIEL MURRAYDECKHAND: DANIEL MURRAY

    Daniel has been in the yachting industry for a little over a year having learned the ropes onboard Lady Leila before joining Elysian.

    Growing up with the spectacular ocean views that South Africa has to offer Dan had never known that a career on the high seas was even possible. As a child, he spent many holiday’s traveling with his family to places such as Thailand, Mauritius and much of Europe, opportunities he is extremely grateful for and which added to his desire to travel as an adult. While his two older brothers have settled into a life in South Africa Dan is carving his own path in the yachting industry and is excited continue his adventure with the Elysian Family.

    DECKHAND: CAMERON MACASKILLDECKHAND: CAMERON MACASKILL

    New to the industry Cameron’s yachting career is just beginning. Having left South Africa to travel after completing a cricket scholarship at university level Cameron has been waiting for the right job to come his way, first gaining experience onboard a 62m Feadship cruising through the Baltic Sea.

    Cameron is from a small town in Zulu-Land, South Africa. The youngest of 3 brothers, he is a keen diver and a self-confessed sports fanatic. We are all excited to welcome him into the Elysian family and have no doubt he will quickly earn his stripes amongst the deck team.

    DECKHAND/3RD ENGINEER: ALEX EATONDECKHAND/3RD ENGINEER: ALEX EATON

    Born and raised in Western Australia Alex has always had a great passion for the outdoors. Perth is a vibrant and energetic city that offers a truly unique experience with both expansive parklands and stunning beaches literally at your doorstep.

    After leaving school Alex undertook an apprenticeship at a local Butcher and quickly progressed to Store Manager. After 11 years in the industry, and with the glistening view of the ocean in front of him, it was time to hang up the carving knife and travel the world.

    Starting out in America, Alex was introduced to the yachting industry and soon discovered his passion for engineering. He has since taken every opportunity to gain hands-on experience and obtain his certificates in both Engineering and First Aid.

    A friendly and approachable member of the crew please don’t hesitate to ask if there is anything Alex can help you with.

  • Menu
    7 Day Yacht Charter MenuDay 1

    Breakfast

    Corn fritters with bacon, tomato relish and fresh rocket

    Mixed poached fruit

    Buffet Lunch

    Sardines stuffed with hummus with a tomato, parsley and olive salsa

    Chicken Caesar salad Salad of spiced cauliflower and carrot with pomegranate molasses dressing

    Baby spinach salad with roasted peppers, sun dried tomato and feta

    Dinner

    Salt and pepper squid with coriander, beanshoots,

    Vietnamese mint and nam jim dressing

    Pan fried dorade, creamed leeks, pommes noisette, textures of watercress, chantrelles, beef jus

    Mango, saffron and cardamom semifreddo

    Cheese

    Cropwell bishop stilton

    Tymsborough Ash chevre

    Served with toasted fruit bread


    Day 2

    Breakfast

    Scrambled eggs with smoked salmon and chives

    White chocolate and raspberry muffins

    Lunch

    Seared tuna steak on nicoise salad

    Spaghetti of prawns, lemon and chili

    Panzanella salad

    Rocket, pear, caramelized walnut and parmesan salad

    Dinner

    Risotto of taleggio and walnuts

    Pan fried breast of duck with beetroot chutney, celeriac puree, root vegetable dauphinoise, roasted shallots, and Madeira jus

    Passion fruit crème brulee with lime brandy snaps

    Cheese

    Bresse blue

    Munster washed rind

    Served with warmed walnut loaf


    Day 3

    Breakfast

    Poached eggs with cured ham, toasted muffins and hollandaise

    Seasonal fresh fruit

    Lunch

    Chicken satay and peanut sauce Singapore noodles with char sui pork and prawns

    Vietnamese coleslaw

    Malaysian laksa soup

    Dinner

    Vanilla and stroh rum cured Gravadlax with horseradish remoulade and crab beignet

    Roasted fillet of beef, girolles, fondant potato, seared foie gras, whipped spinach, pink peppercorn jus Rich blueberry and chocolate tart with double cream

    Cheese

    La buche d Affinois

    Tomme de chevre

    Served with apple and raisin chutney

    Day 4

    Breakfast

    Twice baked cheddar cheese soufflé

    Watermelon and mint salad

    Lunch

    Mussels with white wine garlic and parsley

    Frites Salad Provencal

    Green salad

    Dinner

    Tortellini of carrot and goats cheese

    Chermoula crusted rump of lamb with chickpea fritter, smoked aubergine puree, tomato and cardamom jam

    Strawberry soup with buttermilk pannacotta

    Cheese

    Crozzier blue

    Kervella chevre

    Served with quince paste


    Day 5

    Breakfast

    Spanish omelette Strawberry brioche with mascarpone

    Lunch

    Salad of cous cous with apricot and almonds

    Chargrilled lamb cutlets with harissa

    Moroccan tomato salad

    Warm fennel and broad bean salad

    Dinner

    Mini rabbit pie, broad beans, peas, radish, jus

    Loin of venison, parsnip puree, braised and spiced red cabbage, sweet potato gnocchi, vegetable crisps, game jus

    White chocolate and raspberry semifreddo

    Cheese

    Gabeen washed rind

    Pecorino ewe’s milk

    Served with date loaf

    Day 6

    Breakfast

    Bicher muesli with honey and yoghurt

    Sweet potato and basil savory muffins

    Lunch

    Pissaladiere

    Calamari with aioli

    Rocket, sun dried tomato and pine nut salad

    Greek salad

    Dinner

    Oysters with Chinese rice wine and ginger dressing

    Roasted breast and pastilla of pigeon, braised arabesque rice, pickled turnips, preserved lemon, fairy floss

    Steamed lemon and pistachio pudding with a cardamom custard

    Cheese

    Quickes cheddar

    Emlett ewe’s milk

    Served with lavosh


    Breakfast

    Banana pancakes with butterscotch sauce

    Fruit salad

    Lunch

    Paella with seafood, chorizo and chicken

    Murcian salad

    Whitebait Orange and olive salad

    Dinner

    Tempura of Colchester oysters with Asian coleslaw and wasabi mayonnaise

    Pressed belly of pork, seared scallops, croquette potatoes with apple and black pudding, puree of fennel, honey and sage jus, crackling

    Chocolate and orange fondant with marmalade ice-cream

    Cheese

    Burland green organic camembert

    Maffia cheddar

    Served with poppy seed crackers

    7 Day Buffet Style Menu
    Day 1

    Lunch

    Beetroot, avocado and rocket salad with sunflower seeds and macadamia nut oil dressing

    Pearl barley, butternut squash and fennel salad with pomegranate molasses

    Ricotta fritter with roasted pumpkin Sesame seared tuna with cucumber and ginger dressing

    Master stock braised crispy pork belly with Asian slaw

    Homemade peanut butter, choc chip cookies

    Fruit platter

    Dinner

    Cauliflower and bacon soup with truffle Watercress, sardine and orange salad

    Braised duck pierogi

    Vietnamese shrimp rolls with dipping sauces

    Grilled salmon and succotash Oysters with coriander ginger and lime

    Steamed banana and coconut puddings with cardamom custard

    Fresh fruit platter

    Day 2

    Lunch

    Roasted red pepper carpaccio with anchovy and white beans

    Crispy duck breast with fennel and pomegranate salad

    Octopus with marinated chickpeas and harissa

    Spiced Moroccan carrot salad Cous cous salad with apricot and almonds

    Warm hazelnut brownie with brandy cream Fruit platter

    Dinner

    Buckwheat noodle, bok choy, sweet potato and miso lime broth

    Thai style lemongrass and coconut milk poached chicken breast

    Asian beef tartar

    Brown rice and quinoa with spring onion and coriander

    Rocket and watercress salad with sesame and lime dressing

    Ceviche of scallop with fresh roasted pepper and sweetcorn salsa Iced lemon granite

    Day 3

    American style Independence Day celebratory lunch

    Hot dogs with all the trimmings

    Wagyu burgers in lettuce buns

    BBQ ribs French fries

    Coleslaw

    Potato salad

    Seven bean salad Apple pie and ice cream

    Watermelon

    Indian themed dinner

    Indian chicken and tomato soup

    Tandoori chicken pieces

    Chana dahl

    Steamed basmati rice

    Lamb Rogan josh

    Raita Tomato and onion salad

    Coconut bananas

    Naan Poppadum’s

    Gulab jamun

    Day 4

    Lunch

    Veal chops with sage and lemon butter

    Trofje with pesto Genovese

    Grilled sea bass with sun dried tomato salsa

    French beans tossed with sumac, almond and orange

    Baby spinach salad with artichoke, olives and roasted pepper

    Lemon posset with shortbread

    Fruit platter

    Dinner

    Rare seared peppered fillet of beef with hot mustard sauce

    Cumin and chilli crusted lamb cutlets with tahini dipping sauce

    Fatoush Saffron spiced braised rice with pistachio and sultanas

    Grouper with sauce vierge

    Italian style marinated chargrilled vegetables

    Hot chocolate fondant

    Day 5

    Middle Eastern inspired lunch

    Lebanese style lamb pizzette with fresh mint and labne

    Turkey kofta with preserved lemon and chilli, honey and cumin yoghurt dressing

    Tabouli Turkish style garden salad Semolina and orange cake with rosewater and pistachio

    Fruit platter

    Asian themed dinner

    Five spiced duck breast salad

    Thai chicken curry

    Salmon Teriyaki

    Vegetable pad Thai

    Steamed greens with oyster sauce, ginger and garlic

    Sticky lime leaf rice

    Indonesian style Gado Gado vegetables

    Homemade lychee sorbet

    Day 6

    Lunch

    Salad of Courgette and carrot, pine nut and parsley vinaigrette

    Lemon and parsley crumbed veal escalope

    Chicken breasts stuffed with artichoke and sun dried tomato pesto

    Caprese salad Homemade triple choc chip cookies

    Fruit

    Dinner

    Vietnamese rice paper roll with shrimp

    Sea bream, with lemongrass, chilli and ginger Grilled prime rib steak with beurre maître d’hotel Salad of rocket, pear, walnut and parmesan

    Roasted baby new potato, sour cream and chive

    Ratatouille

    Chocolate parfait with rum soaked cherries

    Day 7

    Lunch

    Tuna nicoise

    Chicken liver parfait with toasted brioche and fig chutney

    Salad of Bayonne ham, rocket and peach with garlic crostini

    Pommes frites with truffle mayo Tomato, shallot and parsley salad with sherry vinegar dressing

    Eton mess

    Fruit platter

    Dinner

    Morrocan themed dinner

    Chickpea harrira Chicken kofta

    Lamb Mechoui Vegetable tagine Cous cous

    Spiced tomato salad

    Orange and dried olive salad

    Baklava


    Day 8

    Chinese themed Dinner

    Squid with chilli and salt

    Pan fried pork dumplings

    Prawn shu mai Crispy beef in chilli sauce

    Crispy duck served with pancakes and all the trimmings

    Char sui roast pork egg noodles

    Sweet and sour chicken

    Steamed bok choi with oyster sauce

    Crispy fish with lemon and chives

    Deep fried ice cream

    Vegetarian menu
    Day 1

    Lunch

    Tomato and fennel soup with rye sourdough

    Green bean, roasted beetroot, feta and walnut salad

    Roasted cauliflower, spiced carrot and almond salad with pomegranate dressing

    Corn fritters with chilli chutney

    Fruit platter Snickerdoodles

    Dinner

    Broad bean, pea and asparagus risotto

    Soft truffle polenta with sautéed ceps

    Pink champagne sorbet


    Day 2

    Mexican themed Lunch

    Vegetable fajitas with guacamole and vegan sour cream

    Crispy tofu soft shell tacos with salsa, savoy cabbage slaw, chipotle and lime vegan mayonnaise

    Kidney bean and pepper soup with corn bread

    Radish salad with orange blossom water

    Fruit platter Date and coconut slice

    Dinner

    Thai themed dinner Tom yum with straw mushrooms Thai royal vegetable red curry Kaffir lime leaf rice Vegetarian pad Thai Tofu and green bean stir fry with chilli sambal Steamed Bok choi with black beans and lemongrass Sweetened sticky rice with grilled mango cheeks


    Day 3

    Lunch

    Warm pumpkin and chickpea salad with tahini

    Spinach with walnuts on grilled sourdough

    Vegetable paella with artichokes and piquillo peppers

    Green salad Fruit platter

    Pistachio and almond tart

    Dinner

    Pearl barley risotto with beetroot and grilled goats cheese

    Falafel, smoked aubergine puree, tomato and cardamom jam, pickled radish, soft herb salad, saffron emulsion

    Saffron and honey poached pears


    Day 4

    Middle Eastern inspired lunch

    Homemade grilled flatbreads, with babagnoush, beetroot dip and hummus

    Fatoush Tabouli Falafels with preserved lemon and celery dressing

    Stuffed vine leaves

    Spinach and labne borek

    Moroccan inspired Dinner

    Harrira with coriander and ground almond gremolata

    Vegetable tagine Apricot and roasted pistachio cous cous

    Traditional Moroccan carrot and sultana salad

    Heirloom tomatoes with sumac, coriander, honey and shallots

    Baklava


    Day 5

    Lunch

    Salad of lentils, goats curd and fennel with pomegranate molasses dressing

    Asparagus mimosa

    Pissaladiere Salad Provençal

    Fruit platter

    Bramley apple flapjacks

    Dinner

    Vietnamese pho with water chestnut and bamboo shoot dumplings

    Baked aubergine with chermoula

    Chocolate and orange risotto


    Day 6

    Lunch

    Sweet broccolini with tofu, sesame and coriander

    Chargrilled asparagus with courgette ribbons and manouri

    Cauliflower and cumin fritters with lime yoghurt

    Portobello mushrooms with pearl barley and lemon

    Fruit platter

    Vegan chocolate brownies with toasted hazelnuts Indian inspired

    Dinner

    Onion bahjis Saag aloo

    Kashmir style rice with saffron, cashews and sultanas

    South Indian style vegetable curry with coconut

    Cumin spiced slow roast aubergine

    Poori bread with condiments to include raitia, tomato and onion salad, green chili chutney

    Mango lassi


    Day 7

    Lunch

    Quinoa and grilled sourdough salad

    Aubergine croquettes

    Chilled soba noodle salad with mango and chilli

    Kale and mint gazpacho

    Fruit platter Caramelised peaches with mascarpone

    Dinner

    Celeraiac puree with spiced cauliflower florets and crispy quails egg

    Five spiced tofu with steamed okra and cardamom passata

    Tapioca with coconut jam and rum bananas

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978