Location 5.8

• Dining Seating for 10
• Special Diets Accommodated
• Kosher Diets Accommodated

DAY BREAK
Fresh Fruit, Yogurt & Granola
With a selection of cereals.

Sausage and/or Bacon Sandwiches
Served on toasted or regular bread.

Scrambled Eggs on Toast
A simple and satisfying classic.

Omelette
With Italian sausage, tomatoes, red peppers, fresh herbs, mozzarella, and parmesan.

Full Breakfast
Sausage, bacon, eggs, and American-style breakfast potatoes.

Smashed Avocado Toast
Topped with crispy bacon.

Savory or Sweet Crêpes

• Savory: Smoked salmon, cream cheese, and dill.

• Sweet: Honey & banana, Nutella, lemon & sugar, or fresh berries.

 

MIDDAY
Spiced Chicken Verde Tacos
With a chili & herb marinade and avocado salsa.

Seared Chorizo & Argentine-Style Pork Tacos
With sautéed onions, cilantro, and smoky red chimichurri sauce.

Shrimp with Chile Lime Sauce
Served with mango salsa, rice, and seasonal vegetables.

Sesame Chicken
Marinated in a sesame-soy glaze with pickled carrots and spring onions.

Catch-of-the-Day Fish Sandwich
Blackened on the grill, served on homemade brioche buns with chips.

Vodka Rigatoni
With bacon and garlic bread.

Pulpo Gallego
Spanish-style octopus with paprika potatoes.

Light Salmon Stir Fry
With grilled vegetables, rice noodles in coconut sauce, fresh chili, cilantro, and a lime wedge.

 

HORS D’OEUVRES
Chicken Satay Skewers
With a peanut dipping sauce.

Parma Ham & Melon Salad
A refreshing and classic pairing.

Tomato Bruschetta
With fresh basil and olive oil.

Mussels in White Wine Sauce
With fresh lemon and parsley.

Pork Gyozas
With a soy-sesame dipping sauce.

Smoked Salmon Toast
With capers and lemon.

Calamari
With lemon and black pepper.

Guacamole & Chips
Made fresh to order.

 

MAIN
Chimichurri Steak
With Hasselback potatoes and corn on the cob.

Pluma Ibérico Pork
With a rich sauce, confit potatoes, shaved fennel, and apple slaw.

Spiced Pomegranate & Lamb Tagine
Served with rice or potatoes.

Fresh Catch of the Day
With parsley & lemon caper butter sauce, new potatoes, and seasonal vegetables.

Marinated Pork Chops
With a Provençal sauce, seasonal vegetables, and roast potatoes.

Roast Chicken
With tomatoes, capers, olives, chili, and cavolo nero.

Cioppino
Mussels and prawns in a flavorful broth, served with fresh baguette.

 

DESSERT
Bread & Butter Pudding
A comforting, classic dessert.

Homemade Pistachio Brownies
Served with ice cream and fresh raspberries.

Summer Pavlova
Crispy meringue with cream and fresh fruit.

Eton Mess
A mix of crushed meringue, berries, and whipped cream.

Chocolate Avocado Mousse
Rich, creamy, and decadent.

Profiteroles
Choux pastry filled with cream and drizzled with chocolate.

Chocolate Fondant Pudding
With a molten center for the ultimate indulgence.

Captain Nik Dorward

Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.

Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.

Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.




Chef Lily Davison

Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.

When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.