Bacchus

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
All breakfasts are served with a shared fruit platter, pastry, and a smoothie, together with an egg special of the day.

Indian Eggs
Homemade sourdough toast with avocado, scrambled eggs, Indian curry béchamel, smoked cheddar, crispy shallots, and fresh coriander.
Banana bread with white chocolate and blueberries.
Green Detox Smoothie: Granny Smith apple, spinach, kale, kiwi, lime, celery, and chia.

Mexican Breakfast Tacos
Flour tortillas with sirloin steak, avocado, fried egg, pickled red onion, Cotija cheese, and green herb salsa.
Crêpes Suzette with orange and Cointreau.
Tropical Smoothie: Pineapple, mango, coconut, banana, and coconut milk.

Tunisian Shakshuka
Poached eggs in tomato sauce with smoked peppers, caramelized onions, feta, spring onion, and parsley.
Carrot cake with ginger, pecans, and lemon cream-cheese frosting.
Peanut Butter Power Smoothie: Banana, peanut butter, nutmeg, cinnamon, and milk.

American Eggs Florentine Royale
English muffin, garlic spinach, smoked salmon, poached eggs, hollandaise, and green onion.
Apple cinnamon muffins.
Almond Energy Smoothie: Almond butter, nutmeg, banana, and almond milk.

Italian Eggs
Ciabatta toast, arugula, garlic mushrooms, sunny-side-up egg, puffed cherry tomatoes, parmesan, and olive oil.
Cinnamon rolls with vanilla cream-cheese glaze.
Citrus Glow Smoothie: Orange, carrot, ginger, honey, and chia.

Turkish Eggs
Herbed garlic yogurt with smoked-paprika chili butter, poached eggs, and homemade pita.
French toast with berries and coffee-Oreo butter.
Mocha Morning Mix Smoothie: Banana, espresso, chocolate protein powder, and oat milk.

English Breakfast
Eggs of your choice with sticky bacon, beans in tomato sauce, potato rösti, Portobello mushroom, sausage, black pudding, and homemade sourdough bread.
Berry Boost Smoothie: Greek yogurt, strawberry, blueberry, raspberry, vanilla, and macadamia milk.

MIDDAY
Hawaiian Poke Bowl
Sushi rice with spicy salmon, pineapple, pickled purple cabbage, carrots, avocado, and miso mayo; served with spicy edamame, wakame salad, and chicken gyoza.

Peruvian Ceviche
Tuna ceviche with lime, avocado, roasted cherry tomatoes, sweet potato, green herb salsa, blackened garlic corn, pickled shallots, and crispy quinoa.

Buddha Bowl
Black rice, feta, avocado, crispy chickpeas, falafel, spinach, edamame, roasted sweet potato, courgette, beetroot pesto, and grilled chicken from the Big Green Egg.

Open Sandwiches
Sourdough bread topped with:
Beer-battered cod, sauce ravigote, coleslaw, pickled onion, and parsley; or
Arugula, smoked red peppers, roasted zucchini, tenderloin steak, chimichurri, and crispy potato.

Korean Bibimbap
Short-grain rice with soy-marinated short-rib beef, bean sprouts, stir-fried spinach, soy shiitake mushrooms, sesame carrots, grilled courgette, cucumber, and soy egg yolk with gochujang.

Spanish Paella
Saffron seafood paella with mussels, clams, and prawns. Served with crispy garlic tomato bread and aioli, fried Padrón peppers, Jamón Ibérico, Manchego cheese, crispy calamari, chilled gazpacho, and a Spanish mixed salad.

Burger Lunch
Toasted homemade brioche bun with smashed beef burger, butter lettuce, caramelized onion, bacon, and “Big Mac” sauce; served with grilled sweet corn, sweet potato fries with truffle mayo, and Caesar salad.

HORS D’OEUVRES
Arancini
Filled with Comté cheese and served with a lemon dip.

Potato Parmesan Schiacciata
With smoked pepper-lime dip.

Cauliflower Cheese Croquettes
With chorizo mayonnaise.

Crispy Polenta Fries
With confit garlic aioli.

Onion Bhaji
With a yogurt-ginger-cucumber dip.

Chicken Karaage
With a chili togarashi dip.

Pintxos
Olives, anchovies, cheese, pickles, and chorizo.

MAIN
Surf & Turf Night
Tenderloin steak with caramelized onions, mushrooms, and peppercorn sauce, paired with grilled shrimp in herb lemon-garlic butter. Served with truffle-parmesan fries, pesto mayo, onion rings, and green salad with peas and asparagus.

Caribbean Night
Grilled spiny lobster in garlic herb butter, sweet potato wedges with green salsa, herby potato salad, and crispy plantain.

Mexican Night
Tequila-lime shrimp and chicken mole with roasted corn in chipotle-mezcal butter, pineapple salsa, burnt-jalapeño salsa, loaded nachos, cumin black beans, and coleslaw.

Italian Pizza Tasting Night
Arugula parmesan salad.
Capricciosa: tomato sauce, mozzarella, smoked ham, mushrooms, artichokes, and olives.
Mortadella al Pistacchio: ricotta, mozzarella, mortadella, pistachio pesto.
Prosciutto e Rucola: tomato sauce, mozzarella, prosciutto, arugula, parmesan.
‘Nduja: tomato sauce, ‘Nduja, red onion, basil.

Japanese Night
Sushi rice with panko-soy sirloin katsu, katsu curry, pickled carrot, furikake, spring onion, and crispy green cabbage.

Greek Night
BBQ lamb over garlic-parsley yogurt; grilled pulpo in spicy tomato sauce; homemade pita, tzatziki, Muhammara, baba ganoush, watermelon-feta salad, and thyme-roasted potatoes.

Big Green Egg Night
Big Green Egg smoked pork ribs with ginger-pineapple glaze, grilled snapper with mango salsa, coleslaw with raisins, crispy potato wedges with smoked-pepper mayo, grilled corn with jerk butter, and garlic-roasted broccolini.

DESSERT
Espresso Martini Dessert
Chocolate brownie, coffee granita, almond crumble, and espresso foam.

Masala Chai Tart
With mango sorbet.

Home Made Gelato Night
Sicilian pistachio, Madagascar vanilla, and stracciatella gelato.

Dark Chocolate Moelleux
With home made vanilla ice cream.

Salted Caramel Miso Tart
With banana-yuzu sorbet.

Rhubarb & Vanilla Crème Brûlée
Classic baked custard with a caramelized sugar top.

Almond Spiced Rum Cake
With coconut and lime sorbet.

Captain Evanne and Chef Stijn bring a rare blend of fine-dining hospitality, global travel, and confident seamanship to every charter aboard BACCHUS. With roots in the Netherlands and experience spanning Michelin-starred restaurants, Mediterranean charters, the Caribbean, and beyond, they create a warm, polished, and highly personalized experience on the water. Together, they pair thoughtful service, adventurous itineraries, and exceptional cuisine for a charter that feels both elevated and easygoing.

Click each crew profile to learn more about their background, experience, and personal story.