Neptune's Escape

• Dining Seating for 8
• Special Diets Accommodated
• Kosher Diets Accommodated

BREAKFAST

All breakfasts are served with fresh fruit platter, tea, coffee and juice.

Turkish eggs over savory greek yoghurt sided with asparagus topped with fresh dill and chilli flakes

Whipped honey ricotta french toast brioche topped with fresh berries and maple syrup with a side of breakfast sausage

Egg benedict avocado toast with spicy mayo topped with pickled onion and crispy bacon

Pesto puff-pastry tart with egg and proscuitto on top sided with cherry tomatoes

Coconut pancakes with halloumi, fried egg, bacon and maple syrup

Smoked salmon bagel with creme cheese, capers, cucumber, pickled onion and hard boiled egg

Breakfast burrito with eggs, sausage, zesty pico de galo and cheese and salsa on the side

 

 

LUNCH

Grilled chicken steak caesar salad with baked herbed croutons

Greek bowl of lamb koftas, tzatziki, greek salad, humus and fresh pitas

Tuna poke bowls with salty edamame

Crispy shrimp & bacon ciabatta with mozzarella, arugula and spicy mayo sided with potatoes

Salmon naan with slaw and cilantro sauce

Crunchy pulled pork tacos topped with sour cream, spicy mayo, mango and pickled onion sided with charred corn

Family recipe red sauce seafood pasta with caprese salad on side

 

APPETIZERS

Feta and chorizo stuffed peppers

Charcuterie spread

'Nduja arancini balls (rice balls)

Shrimp aguachille (Mexican dish)

Pork and vegetable gyoza (Chinese dumplings) with dipping sauce

French style tuna tartare

Bacon wrapped bbq shrimp skewers

 

DINNER

Safron glazed seabass in champagne beurre bianc with buttery leeks and mussels over lemon rice

Herb crusted rack of lamb with mint chimichurri, roasted broccoli & creamy mash

Steak in pepper sauce sided with crispy polenta and asparagus

Sushi rolls (spicy mayo, tuna, mango, cucumber, shrimps)

Mushroom truffle ravioli sided with breaded mustard chicken on aceto arugula topped with grana padano

Lemon and thyme baked halibut over couscous tabbouleh

Surf and turf over grana padano mash sided with grilled veggies

 

DESSERT

Crepes with pistacio creme and raspberry coulis

Nutella brownies topped with vanilla icecream

Lemon meringue tart

Tiramisu

Pavlova with cream and fresh berries

Dark chocolate tart with chopped hazelnuts and coconut whipped cream

Pana cotta topped with passion fruit coulis

 

 

Standard Ships Bar

Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.

Spirits

Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.

Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco

Hard Seltzer

White Claw, Highnoon, Truly, Love City

Beer

Bud, Coors, Corona, Miller, Caribe, Presidente, Heineken, Local Craft Beers

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.

 

 

 

 

 

 

MEET YOUR CREW:
CAPTAIN: Francois Meyer
Chef: Nela Cvijanovic


Life for Francois started out on the sunny east coast of South Africa. Living in Richards Bay with the ocean on his doorstep and a fishing rod in his hand, it quickly became a way of life.  Soon thereafter his family decided to trade the beach for the "bush" and they moved to a small town in the south-west of Kenya called Magadi where he spent the rest of his childhood growing up in the wilderness.
After school he decided to try his luck as a professional rugby player. Unfortunately an injury ended his short career and it was time to move on. Thankfully the ocean had never stopped calling and soon he was back with a passion that only grew.
He gained his experience as a deckhand on Superyachts in the Mediterranean initially, and then as both a chef and a captain on charter catamarans in the Caribbean and he has completed a couple of Atlantic crossings too.
Francois is extremely excited to get back to the Caribbean to meet new people, hearing their stories and creating lifelong memories for guests.

Driven by a passion for culture, adventure, and community, Nela dove headfirst into th culinary world. She moved from Serbia to Switzerland after earning her degree, seeking to immerse herself in a different culture. While living there, Nela worked in restaurants and as an au pair, developing the flexibility and service mindset needed to take on something completely new — a role as a host/chef at Quarterdeck. In this role, she honed the culinary skills that would later serve her well in her yacht chef career, cooking on sailing yachts around Europe. Over the last four years, she has developed an exceptionally high standard of food preparation and presentation, along
with a growing talent for customer service. A major highlight of her journey was attending the Božidarac Cookery School and the Anchor & Apron cooking course, where she refreshed her culinary skills and picked up new techniques with a focus on detail and presentation — skills she continues to build upon. Nela has mastered the art of going above and beyond, both in her menu preparation and in being a first mate, guide, host, and even a friend to her guests


Francois and Nela are looking forward to making sure you have a truly unforgettable vacation with them on Neptune's Escape.