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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.

  • Vessel Info
    Year Built:
    Cayman Islands
    Abeking & Rasmussen
    Abeking & Rasmussen
    Captain Grant Heunis, Chef & 14 crew
  • Dimensions, Speed, & Specifications
    196 ft (60 m)
    Max Speed:
    kts ( kph)
    Cruise Speed:
    14 kts (26 kph)
    2x Caterpillar at 3754hp
    35 ft (10.7 m)
    Min. Draft:
    11 ft 6 in (3.5 m)
    Max. Draft:
    11 ft 6 in (3.5 m)
    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 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 12 years onboard his previous yacht, he is excited to head up the Elysian team bringing with him a world of experience from running such a busy charter yacht.

    Grant began his career as a deckhand and worked his way up the ladder giving him an invaluable understanding of each position onboard. He holds the MCA Master 3000 Ton License.

    Grant has extensive cruising experience in the Caribbean, Bahamas, East Coast of the USA, Mediterranean, Adriatic and Aegean waters. Adding to his skill set he is a PADI rescue diver and an RYA Jet Ski Instructor. A keen sportsman, having competed at the provincial level in water polo and surfing in South Africa, he enjoys the outdoors, 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, organization, and training ensures an impeccable vessel, and that a professional and motivated crew is on hand to pamper you all through your time onboard.


    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 recently gained his MCA Master Yachts Unlimited 3000 Ton License and has Captained Elysian across the Atlantic several times. He has ten years of experience in the private yacht industry; five of which have been as a Chief Officer on some of the most elite yachts on the water 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 ft wide.

    Passionate about water sports you might be lucky enough to witness him wakeboarding behind the yacht from time to time. Some of his other hobbies include golfing with friends, fishing, and hunting.


    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.


    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 full time that he started looking for a permanent position as a deckhand.

    Prior to all 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 20 states. He has sailed all around the Caribbean and won 3rd place in the St. Barth’s Bucket sailing competition. Nic loves being outdoors keeping active with fishing, hunting, diving, cycling and of course sailing.


    Gemma is from the Northern beaches of Sydney, Australia and has been working in the yachting industry for 5 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 Rendezvous, a 2-star Michelin Restaurant on the island of Capri. She enjoys cooking all cuisines particularly Mediterranean and Asian flavors. 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.


    Suzanne was born and raised in South Africa as 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 was hired before even 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


    Growing up in the beautiful South Island of New Zealand, Jen has been brought up to make the most of any opportunity to explore the great outdoors. Her love for travel led to a career as a flight attendant in her early twenties. It is through this that she discovered the yachting industry 5 years ago.

    Prior to Elysian Jen played an integral role in the launch of Delta’s largest 50m Super Yacht, M/Y Arianna and she takes great pride in providing exceptional guest 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 anything that she can assist you with


    Briar was born in the South Island of New Zealand although she moved to Australia at a young age. Like any typical Australian she loves the beach and all sports involving the water.

    Briar grew up around yachts and marinas amongst a family of keen sailors and competed herself from an early age. Following high school Briar completed a degree in Marketing and Advertising while working part time in the hospitality industry. Realising this was her true passion, an opportunity arose to combine her love for the service industry and the ocean, and 2012 saw the beginning of her career in Yachting.

    In recent studies Briar received distinction for her WSET Level 2 Award in Wine and Spirits. She loves to create unique and exciting experiences for her guests onboard and we are beyond excited to welcome her into the Elysian family


    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. She intends to continue to discover the many different cultures, taking her smile and charismatic energy where ever she goes! Elysian is Tammy͛s second yacht since starting her career one year ago, and we are excited to teach her the ropes onboard!


    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 traveler.

    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. Emma is excited to share her knowledge and experiences with us and we just love her sweet Irish accent!


    Although 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 High 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 tiny 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 desert for the water Kahla is excited to start her new adventure as part of the Elysian crew.


    Steve discovered the yachting industry in 2010 after serving for 12 years as a weapons engineer in the Royal Navy, specialising as a Sonar maintainer on Nuclear powered submarines.

    Steve completed his Y4 exams in his final year in the navy and came to yachting seeking new challenges and a new career. He has since worked on several yachts ranging from 45m – 87m expanding his systems knowledge while gaining sea time and progressing up the Certificate of Competence ladder.

    Steve has recently completed his Small Vessel 3000 GT 9000 KW CoC which is a Y1 equivalent but still considers every day a school day - taking any chance to get his hands dirty and continue his learning on each new vessel.

    Steve, is an avid football fan and holds season tickets at Manchester United FC, proudly supporting the team both home and away. Also, a passionate snowboarder taking to the slopes whenever he can. Steve has one grown-up son, Daniel who has acquired the same passion for adventure; he is currently travelling the world with his wife, Francesca. We are excited to welcome Steve into the Elysian family and look forward to sharing the many highs and lows of supporting Manchester United.


    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 to being an assistant guide from the 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.


    Daniel has been in the yachting industry for just 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.


    Cameron left South Africa to travel after completing a cricket scholarship at university level and 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.


    Josh discovered the industry in early 2017 after meeting our House Keeping sweetheart Kahla in one of Australia’s underground mines. Kahla already had plans to pursue a career as a stewardess and Josh was up for the challenge - having met each other operating rear dump trucks and bulldozers, it should come as no surprise they are making the most of the open sea and continued adventure.

    Josh comes with a refrigeration, air conditioning and electrical engineering background from his time spent working on large iron ships and tugboats docked in his hometown in Australia. He was also the Emergency Response Officer during his time in the mines. In his down time Josh enjoys playing guitar, surfing, Aussie rules football and good coffee.

  • Menu
    7 Day Yacht Charter MenuDay 1


    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


    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


    Cropwell bishop stilton

    Tymsborough Ash chevre

    Served with toasted fruit bread

    Day 2


    Scrambled eggs with smoked salmon and chives

    White chocolate and raspberry muffins


    Seared tuna steak on nicoise salad

    Spaghetti of prawns, lemon and chili

    Panzanella salad

    Rocket, pear, caramelized walnut and parmesan salad


    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


    Bresse blue

    Munster washed rind

    Served with warmed walnut loaf

    Day 3


    Poached eggs with cured ham, toasted muffins and hollandaise

    Seasonal fresh fruit


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

    Vietnamese coleslaw

    Malaysian laksa soup


    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


    La buche d Affinois

    Tomme de chevre

    Served with apple and raisin chutney

    Day 4


    Twice baked cheddar cheese soufflé

    Watermelon and mint salad


    Mussels with white wine garlic and parsley

    Frites Salad Provencal

    Green salad


    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


    Crozzier blue

    Kervella chevre

    Served with quince paste

    Day 5


    Spanish omelette Strawberry brioche with mascarpone


    Salad of cous cous with apricot and almonds

    Chargrilled lamb cutlets with harissa

    Moroccan tomato salad

    Warm fennel and broad bean salad


    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


    Gabeen washed rind

    Pecorino ewe’s milk

    Served with date loaf

    Day 6


    Bicher muesli with honey and yoghurt

    Sweet potato and basil savory muffins



    Calamari with aioli

    Rocket, sun dried tomato and pine nut salad

    Greek salad


    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


    Quickes cheddar

    Emlett ewe’s milk

    Served with lavosh


    Banana pancakes with butterscotch sauce

    Fruit salad


    Paella with seafood, chorizo and chicken

    Murcian salad

    Whitebait Orange and olive salad


    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


    Burland green organic camembert

    Maffia cheddar

    Served with poppy seed crackers

    7 Day Buffet Style Menu
    Day 1


    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


    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


    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


    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


    Potato salad

    Seven bean salad Apple pie and ice cream


    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


    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


    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


    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



    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


    Chocolate parfait with rum soaked cherries

    Day 7


    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


    Morrocan themed dinner

    Chickpea harrira Chicken kofta

    Lamb Mechoui Vegetable tagine Cous cous

    Spiced tomato salad

    Orange and dried olive salad


    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


    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


    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


    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


    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


    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


    Day 5


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

    Asparagus mimosa

    Pissaladiere Salad Provençal

    Fruit platter

    Bramley apple flapjacks


    Vietnamese pho with water chestnut and bamboo shoot dumplings

    Baked aubergine with chermoula

    Chocolate and orange risotto

    Day 6


    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


    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


    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


    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?
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