SuperYacht ECLIPSE provides a luxury menu on board. Chef Yvonne will listen to all your cullinary requirements and try and package it into a stylishly presented and tastefully cooked meals regardless of your dietary requirements.
Thisis CHEF YVONNE SWART PORTFOLIO
- BREAKFAST –
COLD BREAKFAST OPTIONS
- VARIETY OF CEREALS, FRUITS, YOGHURT, COLD MEATS AND FRESHLY BAKED MUFFINS/PASTRIES
WARM BREAKFAST OPTIONS
- CHEF’S CHOICE OF THE DAY
- ENGLISH BREAKFAST,EGGS BENEDICT,FRITTATA
- LUNCH-.
APPETIZERS: SELECTION OF CHEESE AND FRUIT
- CALIFORNIAN STEAK STRIP SALAD, DRIZZLED WITH CHIMMICHURI DRESSING, SERVED WITH A SIDE OF MIXED SEASONAL GREENS.
- GRILLED STICKY CHICKEN WINGS SERVED WITH TZATZIKI, SIDES OF CELERY AND CARROT STICKS ACCOMPANIED BY GOLDEN OVEN BAKED POTATO WEDGES
- SEARED SALMON FILLET SMOTHERED WITH FRESH PINEAPPLE SALSA SERVED ON A BED OF JASMINE RICE ON THE SIDE
- GRILLED LIME AND GINGER MARINATED TUNA, LAYERED ONTOP OF A FRESH GREEN SALAD ACCOMPANIED BY SOY SAUCE
- STEAMED LOBSTER DRIZZLED IN A FRESH HERB INFUSED BUTTER, SERVED WITH BAKED POTATO, AND A FRESH MANGO SALSA
- GRILLED GARLIC, HONEY AND CHILLI PRAWNS SERVED WITH COCONUT RICE ON TOP OF A FRESH PINEAPPLE
- PIZZA (PEPPERONI PIZZA, PESTO SHRIMP PIZZA, CAPRESE PIZZA, BBQ PIZZA OR BUILD YOUR OWN)
- CHEF YVONNE’S FAMOUS BEEF OR CHICKEN BURGERS SERVED WITH CRISPY FRIES
- DINNER -
HORS DE’OEUVRES: A SELECTION OF HORS DE’OEUVRES WILL BE SERVED.
APPETIZERS
- AVOCADO RITZER
- SMOKED TROUT TIAN
- MUSHROOM SOUFFLE
- QUEENIE SCALLOPS BAKED IN THE SHELL
- CRISPY SEAFOOD SKEWER WITH FRESH HERB BUTTER TOAST
- CRAB CAKES WITH TARTARE SAUCE
- PRAWN COCKTAIL
- SEAFOOD PANCAKES
DINNER
- CHICKEN PICCATTA (DEBONED CHICKEN TIGHS BRAISED AND SIMMERED IN A BUTTERED WHITE WINE CAPER SAUCE) SERVED WITH GARLIC ROASTED GREEN BEANS AND MASHED POTATOES
- OVEN BAKED SEABASS TOPPED WITH A CREAMY CELERIAC PUREE, SAUTÉD SHALLOTS AND ASPARAGUS, SERVED WITH A SIDE OF POMMES ANNE
- PAN SEARED COD IN A WHITE WINE LEEK SAUCE WITH SAUTÉD BRUNOISE CARROTS AND GREEN BEANS SERVED ON A BED OF BASMATI RICE
- SLOW OVEN ROASTED MOROCCAN BEEF SHORT RIBS SERVED WITH FRIED PLANTAIN, OVEN ROASTED BROCOLLI TOPPED WITH CRISPY BACON BITS AND STEAMED BASMATI RICE
- CHARGRILLED FILET MIGNON SERVED WITH A GRILLED PRAWNS, FRESH GARDEN SALAD AND SIDE OF ROASTED VEGETABLES
- BARBEQUE: RIBEYE STEAKS, MARINATED CHICKEN TIGHS, SAUSAGE, POTATO AU GRATIN, COUNTRY STYLE GREEK SALAD, ROASTED BEET SALAD, GRILLED HALLOUMI AND GRAPE SALAD, FRESH BAGUETTE
DINNER WILL BE COMPLIMENTED BY A CHEF’S CHOICE DESSERT OF THE DAY
DESSERT
- CHOCOLATE MOUSSE CUPS
- N/Y CHEESECAKE
- PANNACOTTA SERVED WITH BERRIES
- TIRAMISU
- MARSALA INFUSED POACHED PEARS
- FLOURLESS CHOCOLATE CAKE WITH PEAR
- SPANISH FLANS
- DECADENT CRÈME BRULEE
- APPLE TART WITH VANILLA ICE CREAM