Ocean Indies 2

Sample Menu

Chef Mikko loves cooking on board, especially with local produce. Below is a sample of what to expect on board, although this might change slightly through the season. He is very happy to cater for different dietary requirements and can tailor menus for those on board with children.

 

Breakfast

Fresh local fruit salad
Eggs – cooked to order
Banana sour cream hotcakes with date and pecan butter
Fresh fruit smoothie
Greek yogurt, honey and pistachios
Warm croissants
Homemade muesli with grated apple
Freshly brewed filter coffee/cappuccinos/expressos from the Nespresso machine
Selection of teas

 

Lunch

Freshly baked Italian bread
Selection of cheeses, ham and pate
Fresh mixed salad
Grilled Mediterranean vegetables with roasted pine nuts
Papaya slaw
Grilled chicken with gremolata
Puy lentil, butternut squash and feta salad
Beetroot falafel, dukkah and mint salad
Tomato and sumac salad
Watercress, apple and witlof salad
Radiccio and artichoke tart
Coronation chicken with kitchiri rice salad
Persian lamb, apricot and pistachio koofteh
Halloumi and pesto roasted aubergine
Rice, broad bean and artichoke salad
Roast cauliflower, kale and goats cheese quinoa salad
Gee Cartwright’s courgette cheesecake

 

Cocktail time

Blinis with smoked salmon
White bean and herb dip with melba toast
Smoked mackerel pate with pickles
Courgette and feta fritters
Parmesan sables
Pear crisps with blue cheese and hazlenuts
Mini pissadlieres

 

Dinner

First course

Local smoked wahoo or mahi with hot horseradish
Gazpacho
Duck satay with peanut sauce
Gorgonzola, leek and walnut orzotto
Sweet potato, chicken and ginger soup
Globe artichokes with herby hollandaise
Chilled cucumber and avocado soup
Prawn salad with coconut dressing
Sticky West Indian pork ribs
Duck and pork terrine with cranberries and pistachios
Spicy squid salad with cucumber and capers

 

Main course

King prawn and aubergine curry
Roast chicken thighs stuffed with marscapone, chilli and herbs
Mahi daube
Coriander-crumbed lamb cutlets with herbed yogurt
Pangratto-topped beef fillet with slow-roast tomatoes, garlic and basil lentil salad
Slow-cooked Greek lamb with baby roast rosemary potatoes and ratatouille
Roast pork fillet with carrots cooked in toffee, cumin and passion fruit with smoked salt served with sweet and sour cabbage
Moroccan fish stew with fragrant coriander cous cous
Goats cheese stuffed chicken breasts with roasted beetroot
Pan-fried fresh fish with lime and chilli slaw

 

Pudding

Nectarine and marsala polenta cake with marsala marscapone
Lemon, lime and ginger cheesecake
Raspberry tarts
Raspberry, pistachio and rosewater semifreddo
Chocolate hazelnut ricotta cake with cinnamon poached figs
Expresso crème brules
Mango and white chocolate cake with toasted coconut
Banana tarte tatin