Solaire

• Special Diets Accommodated
• Kosher Diets Accommodated

BREAKFASTS

All breakfast accompanied by fresh fruit, homemade pastries, coffee,a variety of teas and juices

Eggs Benedict

potato latke – crispy prosciutto – poached egg – truffle hollandaise

Avocado Toast

homemade sourdough bread – avocado – hot honey fried halloumi - fried egg

Breakfast Sandwiches

fresh baked English muffins – homemade pork sausage patties - cheddar cheese slice - egg

Belgian Waffles

homemade summer berry compote, vanilla mascarpone whipped cream

English Breakfast

eggs any style – bacon – avocado – grilled tomato – homemade biscuits

Golden Milk Chia Pudding

turmeric – ginger – cinnamon – maple syrup – coconut milk – topped with berries, Greek yogurt & cacao nibs

Quiche Lorraine

golden crust – gruyere cheese – smokey pancetta – topped with fresh herbs & radish slivers

LUNCHES

Crispy Skinned Salmon

brown sugar & soya marinated salmon - black rice – honey marinated beet – cucumber – avocado - sweet & spicy tartare sauce

Fish Tacos

grilled mahi – pineapple & mango salsa – slaw – salsa verde – chili lime Mexican corn

Ahi Tuna Poke Bowls

fresh tuna – rice - soy & sesame marinated slaw – cucumber – avocado – mango – pickled onion – spicy homemade mayo

Chilled Soba Noodle Salad

chilled soba noodles – cucumber – carrot – red cabbage – mango – citrus teriyaki marinated chicken breast – satay sauce – crispy

Hot Honey Chicken Sandwiches

crispy chicken – chili infused honey - homemade chipotle ranch dressing – crunchy coleslaw – freshly baked buttermilk bun

Lobster Salad

fresh lobster meat – greens in a lemon vinaigrette dressing – avocado – clear summer potato salad

 Spring Prawn Risotto

garlic & lemon marinated king prawns – sauteed zucchini – basil oil – fresh herbs - parmesan crisps

 

APPETIZERS

Panzanella Salad

heirloom tomatoes – creamy burrata – pink grapefruit  – sourdough crotons – mint – olive oil

Salmon Crudo

pickled jalapenos – crispy lemon zest

Tuna Tartare

avocado – radishes - fresh sourdough bread

Mini Crab Cakes

zesty mango aioli – cilantro infused olive oil

Goat Cheese Salad

caramelized beetroot – walnuts – blood orange - rocket – lemon & olive dressing

Octopus Carpaccio

lemon chimichurri – charred red pepper romesco – micro greens

Prawn Dumplings

cilantro coconut broth – crispy onions

DINNERS

Pistachio Crusted Rack of Lamb

cauliflower puree – pomegranate-balsamic jus - parmesan asparagus

Seafood Pasta

scallops, clams, mussels – pappardelle noodle – buttery white wine sauce

Pan Seared Mahi Mahi

roasted butternut squash pure – miso-honey sauce – watermelon radish

Slow Roasted Tamarind Glazed Jerk Chicken

creamy coconut polenta – Caribbean style pico de gallo

Surf And Turf

Angus beef filet mignion – herb-garlic scallops - bordelaise sauce – roasted new potatoes - charred broccolini

Pork Tender Loin 

truffle mashed potatoes – honey glazed baby carrots – blackberry gel – charred scallions

Beef Short Ribs Bourguignon 

roasted seasonal veg – pomme pure

DESSERTS

Pistachio Creme Brule

white chocolate shavings – fresh berries

Coconut Mousse

nutty crumble – lime compote

Orange & Olive Oil Brownie

orange infused mascarpone cream – toasted almond shavings

Classic cheesecake

Biscoff crumb – vanilla whipped cream - blackberry compote

Key Lime Pie

sweet mint & white chocolate cream

Coconut Pannacotta

rum soaked pineapple – lime

 

Sam Crone:
Sam grew up in New Zealand, spending his childhood sailing and diving, which fostered a lifelong connection to the ocean.

He went on to serve as a Naval Officer in the Royal New Zealand Navy for 10 years, specializing in navigation. His career took him to many corners of the world, and his passion for exploration continues to guide his life at sea.

In his own time, Sam loves to dive, surf, and kitesurf. As a Divemaster who has explored waters throughout Indonesia, the Caribbean, and the Pacific—and as a certified sailing instructor—he enjoys sharing the beauty of the ocean both above and below the surface.

Sam genuinely enjoys making people happy, and that passion shines through in the world-class experiences he creates for his guests. Now in his fourth year as a charter captain, he is dedicated to showcasing the places he loves and looks forward to helping you create lifelong memories on the water.




Matilda Kopra:

A private chef with ten years of experience in the food and hospitality industry. Matilda's career has taken her across Europe, from private chalets in the French and Swiss Alps to yachts along the Mediterranean, where she has had the pleasure of cooking for guests in some of the most beautiful settings in the world.
Her culinary approach is rooted in creating food that not only tastes great but also makes you feel good. She specialize in wholesome, health-forward cuisine that’s vibrant, balanced, and deeply satisfying. Mediterranean flavors are especially close to her heart. She loves working with fresh, seasonal ingredients to create dishes that are both nourishing and full of character. Matilda is happy to cater to any dietary preferences or restrictions, and always aims to create meals that align with the tastes and needs of each guest. Whether she is preparing a relaxed family-style or an elegant dinner menu, Matilda tailors every experience with care and attention to detail — always making food a highlight of your time away.