(Always served with a tropical fruit platter)

• Eggs Benedict served on a homemade English muffin
• Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough
• Painkiller French toast served with rum caramelized pineapple and crispy bacon
• French pastries accompanied by a French omelette and an array of meats & cheeses
• Breakfast bun - scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns
• Soufflé pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats

• Chicken Gyro - rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad)
• Grilled peach, burrata, and prosciutto salad with a yuzu dressing
• Sushi platter - assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings
• Build-your-own burger served with fries and a garden salad
• Moroccan-style chicken bowl - grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette
• Taco spread - traditional Mexican tacos served with an array of traditional salsas
• Hot honey chicken salad served with freshly baked ciabatta

(served with captain’s cocktail of the day)

• Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers
• Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette
• Various gyoza & bao buns served with a variety of dipping sauces
• Crab cakes topped with garlic aioli & ceviche served with crackers
• Crostini platter - an array of carefully curated crostini
• Parmesan arancini served on a bed of basil pesto
• Rosemary focaccia & crudités served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade

• Herb-crusted rack of lamb served with pomme purée, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad
• Crispy baked fish served with steamed asparagus, pea purée, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette
• Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing
• Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw
• Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing
• Ribeye steak served with chimichurri, assorted grilled veggies, garlic purée, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing
• Lobster linguine- butter-poached lobster, fresh pasta, lemon garlic & white wine sauce served with a parmesan crisp, herb oil, and accompanied by a parmesan salad with topped with toasted pine nuts and an Italian vinaigrette

• Honey panna cotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb
• Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards
• Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers
• Coconut rum cake topped with toasted coconut a drizzle of rum caramel, coconut gel, and a coconut tuile
• Crème brûlée with sugar-coated berries and berry gel
• Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel
• Traditional tiramisu topped with finely chopped dark chocolate