SAIL AWAY Yacht Charters

SAIL AWAY SAMPLE MENU

Chef Zina's Sample Menu

BREAKFAST

Blueberry Muffins

Eggs Benedict with Homemade Hollandaise and Crispy Bacon

Salmon Gravlax Bagel with Cream cheese, Capers, Red Onion
French Toast Casserole Made From Croissants! Topped with Berries

Shakshuka with Feta cheese, Chickpeas and Harissia

Waffles served with Greek Yogurt, Berries, Bacon and Maple Syrup, Scrambled Eggs

Frittata with Leeks, Green Peas, Goats Cheese and Parmigiano

Toasted Croissants topped with Poached Eggs, Avocado and Smoked Salmon

LUNCH

Tuna Nicoise Salad with Seared Sashimi Grade Tuna, Green Beans & Olives Kalamata

Melon & Prosciutto Parmesan salad

Oven baked Grouper Tacos with homemade both Pineapple salsa & Guacamole

Sticky 5 Spice Baked Salmon with Mango slaw and Crispy Noodles

Creamy Curry Chicken Salad with Hearts of Palms, Grapes & Avocado

APPETIZER

Burrata salad served with Peaches, Coloured Tomato, Cherries, Capers,
Basil & Mint topped with Sicilian Pistachio and Lemon infused oil

Tropical Tuna tartare - Saku Tuna with Pineapple & Cantaloupe,
Marinated in Fresh Orange and Lime Juice

Pulled Pork Bao Buns with BBQ sauce

Fresh Veggie Spring rolls with Peanut & Sweet Chilli sauces

MahiMahi Ceviche served with Osetra Caviar, Trout Caviar, Grapefruit Supreme, Lime Supreme, Sunflower Micros & Olive oil Orange Shavings.

Bruschetta with Goats Cheese, Onion Chutney & Prosciutto & Greek Skewers

Smoked Salmon rolls, Tuna Open mini Sandwiches

Caramalized Opnion and Brie Tart seved on Slices of Cucumber with Balsalmic Reduction

DINNER

Fresh Snapper Baked in the oven Mediterranean style (Garlic, Parsley,
Cherry Tomato, Olives & White wine) Baked Baby Potatoes

Caribbean Curry Chicken served with Roti shells, Basmati rice, Mango Chutney, Tropical Slaw

Classic Creamy Shrimp Pad Thai

Greek meze style: Grilled Chicken, Halloumi, homemade Tzatziki, Baba Ganoush, Pita, CousCous, Greek Salad

Lobster Pasta with Homemade Pesto & Parmigiano, Sun Dried Tomatoes, Basil, Squeeze of Lemon

Fillet Steak with Port Wine Sauce, Asparagus and Potato Puree and Balck Salt

DESSERT

Yogurt Pannacotta with Tropical fruit salad

Pavlova with Berry coulis, Amaretto Cream, Topped with Berries

Crepes with Homemade Vanilla Ice Cream, Fried Bananas & Caramel

Homemade Baklava

Chocolate Cake with Raspberry Sorbet & Berries

Poached Pears in Safrron Sauce with a Swirl of Cream

STANDARD SHIP’S BAR

Non-alcoholic

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

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Chef Lisa's Sample Menu

B R E A K F A S T

Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel

L U N C H

Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert - Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert - mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert - mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes - (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert - warm gooey brownies with vanilla bean ice- cream)

D I N N E R

STARTERS
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing

ENTREES
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung - ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy

D E S S E R T

Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
Mini tirimasu

SAIL AWAY WINE LIST

WHITE WINES

SAUVIGNON BLANC
Matua (NZ)
Babich (NZ)
Kim Crawford (NZ)
Decoy by Duckhorn (USA)
Sauvion (Sancerre FR)

CHARDONNAY
Hess (USA)
Kendal Jackson (USA)
Went Morning Fog (USA)
Benziger(USA)

CHENIN BLANC
Tread Lightly (SA)

PINOT GRIGIO
Santa Margerita (IT)
Placido (It)
Willamette Valley (USA)

ROSE
Minuty (Provence FR)
Miraval (Provence FR)
Figuiere (Cotes de Provence)

SPARKLING- Chandon (Napa Brut USA)
PROSECCO- Santa Magarita (IT)

RED WINES
BLENDS
Hess Select Blend (USA)

CABERNET SAUVIGNON
Joel Gott (USA)
Josh (USA)
Benziger (USA)
Kendal Jackson (USA)
The Seeker (Chile)

PINOT NOIR
Duck Pond (USA)
Rodney Strong(USA)

MALBEC
Catena (Argentina)