Reva Nui

• Special Diets Accommodated
• Kosher Diets Accommodated

S/Y REVA NUI
Sample menu by Chef Jérémy RIT

BREAKFAST
Fresh fruit platter, granola, cheese and cured meat served every morning
Salmon Benedict, Kaffir lime hollandaise sauce
Herb & feta omelet, Heirloom tomato salad
Tortang Talong (baked aubergine omelette) with scalion & ricotta
Coconut & chia seed power bowl with freshly cut mango, flaxseed, blueberry and cashewnuts
Homemade crêpes filled with banana and strawberries
French toast: Thick brioche, sea salt caramel and passion fruit

LUNCH
Lobster salad, citrus and crunchy fennel, and passion fruit dressing
Tataki de boeuf: Served with ponzu sauce, black radish and fresh herbs
Scallop carpaccio, lime, pink peppercorns, and vanilla oil
Grilled sea bass, vegetable vierge, provence herbs, and Thai rice
Crab salad, pomelo, charred avocado, fresh herbs and chili oil
Tahitian raw fish, red tuna, fresh coconut milk, crunchy vegetables
Chicken thigh skewers served in a pitta with a tabbouleh, Greek yoghurt sauce and red onion picckles

APERITIFS
Buckwheat blinis with trout roe  - Tomato and raspeberry gazpacho
Shrimp tempura, black garlic aioli - Calamari carbonara, sage fritter
Bream ceviche - Sea bass sashimi
Comté gougères - Mini fish burgers
Radish with seaweed butter - Caviar chawamushi - Sea rillettes toast
Cod fritter, shalots and gerkins relish
Parmegianno short bread and tuna tataki

DINNER STARTERS
Cuttlefish confit and grilled, roasted cauliflower cream with tahini & chicken juice with liquorice
Asparagus and parmegiano tartelette with pistachio sabayon and bottarga
Sea trout cooked with polenta in leeks leaves, buttersquash, trout eggs & chives sauce
Tomatoe and white miso velouté, shellfish & mustard seeds
Beef tataki, caviar from Aquitaine & toum sauce
Red snapper crudo, sobressade savory custard, Xeres mirror and jalapenos pepper
Bluefin tuna tartar, confit egg yolk in soy sauce, fresh cucumber, juniper powder & crispy tapioca

DINNER MAIN
Scallop, some fresh and raw, others marinated in XO and semi-dried.
Fresh fennel and lime salad, pilpil sauce of their coral & preserved lemon
Lamb saddle stuffed Provençal-style, served with thyme-infused sauce and garlic, sautéed spinach and potato mille-feuille
Lobster, poached in red butter, smoked potatoes, stired pakchoï, grilled pamplemousse & hollandaise champagne sauce
Beef filet chargrilled, crispy canelloni of the brisket, beluga lentils, roasted aubergine served with a truffle & beef sauce
Dover sole filet, cooked “meunière” with voatsypiferi pepper, oyster cream and oyster leaves, potatoe & algae gnocchi
Bresse chicken breast with yellow wine, chicken thighs croquettes with ras el hanout, herbs, fig oil, and mango vinegar
Duck breast, seared and gently smoked, porcini tatin tart, foie gras shavings, black olives & cocoa sauce & hazelnut oil

DINNER DESSERTS
Orange greek yogurt, semolina and Kalamata olive oil short bread, blood & supreme orange blossom water meringue
Figs tartelette, mascarpone and vanilla light chantilly & balsamic caramel
Lemon gateau infused with limoncello, lemon cream & raspberry coulis
Almonds, freshly picked, Basque cheesecake & minute made cherry marmelade
Honey, pollen, chantilly cream, honey financier & fresh peaches
Chocolate mousse quenelle, crunchy peanuts & salty banana caramel
Pistachio biscuit and nougatine, Iranian safran cream & rose custard
Hazelnut, caramelized and sliglty salted, praliné, hazelnut biscuit & sprinkled with miso caramel

CAPTAIN: JAIME GONZÁLEZ
Degree in Navigation Science | Yacht Master 3000
Spanish, English and basic French

With a Degree in Navigation Science and a Yacht Master 3000 license, Jaime is a highly experienced Spanish sailor with over 20 years in the maritime industry.

Multiple ocean crossings (Atlantic/Pacific), and experience in both Caribbean and Mediterranean seasons, he accumulates more than 130.000 miles sailed under his belt. Capable of overcoming any difficulty on board.

Specialized in catamarans, he loves fishing and all aspects of the sea.


CHEF: JÉRÉMY RIT
STCW, ENG 1, HACCP Certification
French, English and Spanish

After graduating from Business School, he followed his true calling at 24, honing his craft in Michelin-starred restaurants across France, Portugal and England.

His combined high-end knowledge in pastry, fish monger and plant-based cuisine, allows him to transform every meal into a celebration of authentic flavors.

As a devoted father who raised his daughter single-handedly, he possesses an exceptional sense of responsibility and a calm, thoughtful demeanor. His mission is to provide a first-class experience and his dedication to guest well-being shine through every plate.

Having built his career in high-pressure top rated restaurants, now seeks the yachting industry as his next challenge.


CHIEF STEWARDESS: CRISTINA RODRÍGUEZ
STCW, ENG 1 & Food Hygiene and Safety II
Spanish, English and basic French

Linked to commercial management and sales since her beginnings, in the last 8 years the maritime tourism industry has become the core of her professional development.

With Food Hygiene/Safety and PADI Advanced Open Water diver license, this Sevillian has already accumulated over 40.000 nautical miles sailed, assuming responsibilities for budgeting, special food supplies, guest service, crew management, design high-value travel itineraries, yacht interior furnishings accessories, cooking and housekeeping.


MATE: LUCA SPINDLER
STCW, ENG 1, Yacht Master Offshore
English, Italian and Spanish

Originally from Tarifa, Spain with sailing background in windsurfing, other water-sports, sail making and hands-on experience with mechanical engineering systems, maintenance, and navigation.

Luca is versatile in both sailing and motor yachts. Trilingual in English, Spanish, and Italian, he has worked on vessels across the Mediterranean including Atlantic crossing.

Along with practical skills in antifouling, rigging and watersports-videography. With a calm and proactive approach, he brings both technical expertise and positive energy to the crew, ensuring smooth and safety operations.