Siete Mares

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

Chef Sarah's Sample Menu

BREAKFAST

A relaxed selection of fresh, seasonal breakfasts, prepared from scratch and tailored to each 

guest’s preferences.
 

Light & Fresh

Chia Pudding — fresh blueberries & homemade nutty granola

Cinnamon Overnight Oats — peanut butter, caramelised banana & toasted walnuts

Seasonal Fruit Platter — a selection of fresh, ripe seasonal fruits
 

Homemade Baked Goods — freshly baked pastries, breads & breakfast treats

Eggs & Classics

Eggs Benedict — homemade English muffin, poached eggs, crispy bacon & warm hollandaise
 

Eggs Royale — homemade English muffin, poached eggs, smoked salmon & warm hollandaise
 

Turkish Eggs — poached eggs, garlic yoghurt, pickled onion, fresh dill & smoked chilli butter,

served with warm flatbread

Shakshuka — eggs poached in spiced tomatoes, red peppers & onion, served with toasted sourdough
 

From the Griddle

Buttermilk Pancakes — fluffy pancakes with maple-glazed crispy bacon
 

Crispy Potato Rösti — fried potato rösti, chorizo, avocado & fried egg

The Breakfast Sandwich

Breakfast sandwich — scrambled eggs, sausage patty, crispy bacon & tomato jam in freshly baked milk bread

LUNCH

A vibrant selection of relaxed, flavour-driven dishes, making the most of fresh seafood, seasonal produce and bold flavours from around the world.

Fresh & Light

Mahi Mahi Aguachile — lime, pickled red onion, coriander & green chilli

Vietnamese Summer Rolls — rice paper rolls filled with fresh herbs, carrot, cucumber & red cabbage,

served with nuoc cham

Bún Chả Salad — grilled Vietnamese pork meatballs, rice noodle salad, fresh herbs, crunchy peanuts & Vietnamese dressing

Chicken Caesar Salad — crispy bacon, shaved Parmesan & classic Caesar dressing
 

Tuna Poke Bowl — mango, edamame, spicy cucumber, sesame & spicy soy mayonnaise

Sharing & Street Food

Classic Nachos — crispy corn tortilla chips, fresh tomato & green chilli salsa, avocado, coriander

& melted cheddar

Lamb Kofta Flatbreads — freshly baked flatbread, lamb kofta, pickled onion, herb salad & tahini dressing
 

Pork Carnitas Tacos — slow-cooked pulled pork shoulder, white onion, red cabbage & jalapeño

Blackened Fish Tacos — corn salsa & chipotle crema
 

Grilled Prawn Skewers — served with fresh gremolata

Yacht Classics

Lobster Roll — fresh lobster in homemade rolls, served with crispy French fries

DINNER

An elegant yet relaxed evening menu showcasing fresh seafood, quality ingredients and seasonal produce, with influences from Mediterranean, European and Asian cuisines.

Starters

Grilled Snapper Tostadas — coriander, lime crema & fresh chilli
 

Chilled Gazpacho — tomato & cucumber, garlic croutons & extra virgin olive oil
 

Tuna Carpaccio — green olive, shaved almonds & citrus dressing
 

Poached Pear & Blue Cheese Salad — candied walnuts & seasonal leaves
 

Whipped Ricotta — confit cherry tomatoes, basil pesto & toasted pine nuts
 

Beef Tartare — classic tartare dressing, egg yolk & crispy salted chips
 

Local Fish Cakes — citrus salad & lemon mayonnaise
 

Seared Scallops — roasted fennel purée, fresh fennel & orange salad

Main Courses

Roast Loin of Lamb — green olive & mint salsa, roasted red pepper sauce
 

Braised Beef Short Rib — glazed carrots, potato dauphinoise & red wine jus

Surf & Turf — grilled lobster tail & roast beef tenderloin, chimichurri, French fries & green salad
 

Seared Mahi Mahi — tomato, courgette & aubergine gratin, black olive, tomato & shallot salsa
 

Chicken Parmigiana — breaded chicken paillard, rich marinara, melted mozzarella & fresh basil
 

Sicilian Fish Parcel — baked fish, shaved fennel & orange salad, toasted almonds
 

Roast Duck Breast — braised cabbage, kumquat compote & celeriac purée
 

Keralan Fish Curry — aromatic basmati rice & freshly baked naan

Seafood Risotto — seasonal seafood, lemon & Parmesan, served with a lemon-dressed green salad

DESSERTS

A selection of homemade desserts, from rich chocolate creations and classic puddings to lighter, fruit-led finishes.

Hazelnut & Pear Tart — espresso & crème fraîche
 

Dark Chocolate Mousse — roasted cherries & Kirsch
Yoghurt Parfait — roasted blueberries & almond crumb
 

Chocolate Tart — Marsala sabayon & toasted hazelnuts
 

Lemon Posset — pistachio sablé biscuit
 

Walnut & Chocolate Brownie — vanilla bean ice cream
 

Pistachio Meringue — passionfruit curd & freshly whipped cream
 

Sticky Toffee Pudding — warm caramel sauce & vanilla mascarpone
 

Classic Italian Tiramisu — espresso, mascarpone & cocoa
 

Choux au Craquelin — raspberry ripple cream & warm chocolate sauce
 

Grilled Pineapple — mango granita & coconut tuile

CAPTAIN: Tiago Farto Silva

Tiago was born in Lisbon and grew up in Peniche, a surf town on Portugal’s west coast. From a young age he was drawn to the water—sailing optimists and 420s, surfing, and swimming whenever he could. In his twenties, he worked as a surf instructor at Baleal Surfcamp, teaching both kids and adults from all over Europe how to catch their first wave. He later studied at the Nautical University in Lisbon, earning a degree in Nautical Sciences before joining the Norwegian merchant navy as a deck officer. His career took him across the North Sea, Gulf of Mexico, and South Atlantic aboard chemical tankers, seismic vessels, and ROV ships. In 2019, Tiago returned to Europe and began working charters in Greece and Croatia, and it also brought him to Tahiti and the Caribbean. He loves that chartering allowed him to bring together many of his passions—instructing, navigating, exploring, and life on the water—and he’s been doing it ever since. Having spent most of his life at sea, Tiago is a confident and experienced captain who enjoys sharing his knowledge and showing others the beauty of life on the ocean. Calm, capable, and deeply experienced, Tiago makes every guest feel safe, relaxed, and well taken care of.

C E R T I F I C A T E S
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1


CHEF: Sarah Roche

Originally from Cork, Ireland, Sarah brings over 15 years of experience in professional kitchens, restaurants, private homes and events across Ireland and North America.

Her cooking is rooted in seasonal, quality produce, influenced by her training at Ballymaloe Cookery School and her experience working with some of Ireland and Canada’s leading restaurants. She later returned to Ballymaloe as a teacher, where she cooked and taught on their 100-acre organic farm.

Sarah’s style is fresh, generous and produce-led, with influences ranging from Mediterranean and modern Irish cooking to the vibrant flavours of Asia and Latin America. She particularly enjoys creating relaxed, personalised menus that reflect each guest’s tastes, dietary requirements and the local ingredients available along the journey.

With a strong background in hospitality and private dining, Sarah brings a warm, organised and guest-focused approach to every meal.

C E R T I F I C A T E S
 

STCW

ENG1

Wine & Spirit Education Trust 2 & 3

Ballymaloe Cookery school intensive cooking certificate 

Bachelor of Business in Culinary Arts

HACCP level 2

Understanding Allergies certificate 


FIRST MATE: Dylon Holm

Driven by a deep love for people and the ocean, Dylon joined the National Sea Rescue Institute (NSRI) as a Volunteer Rescue Crew member and Class 4 Coxswain. His hands-on experience includes medical evacuations, surf rescues, CPR, and ensuring safety in high-pressure maritime environments. Whether swimming, bodyboarding, or simply keeping watch from a distance, Dylon is always focused on helping others enjoy their holiday safely. His background in bartending, customer relation allow him to create memorable, well-managed experiences—balancing fun with a quiet commitment to safety and care. With Dylon, every trip is not only enjoyable and engaging, but also supported by the calm confidence of someone who knows how to keep people safe without ever getting in the way of the moment. 

C E R T I F I C A T E S
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew


YACHT HOST: Adhika Malhotra

Adhika grew up on the Jersey Shore, where she developed her lifelong love of being on the water. That early connection to life at sea has led her to her true passion: making guests feel completely at ease on board.

Since her teenage years, Adhika has has worked in hospitality and managed restaurants in Philadelphia, building a foundation in polished, genuine service. Also having experience as a yacht chef in the Mediterranean, Virgin Islands and the Bahamas, she brings an eye for detail and a deep understanding of how a great charter comes together, from the galley to the guest experience. Having previously worked as a yacht chef, Adhika’s transition to a dedicated stewardess role stems from her genuine love for providing hospitable service and creating cherished memories for the guests on board Siete Mares, her goal is for every guest to feel truly cared for and leave with memories that they will hold onto.

Adhika holds a Level 2 certification from the Wine & Spirit Education Trust (WSET), and she loves pairing her beverage knowledge with her talent for crafting thoughtful cocktails. She also delights in setting beautiful tablescapes and anticipating each guest’s desires before they have to ask. Whether it’s with her welcoming, positive, and friendly attitude, or a freshly styled cabin to a perfectly timed sundowner, she makes every moment on board feel inviting and effortless. Aboard Siete Mares, Adhika ensures your home away from home is relaxing, personal, and unforgettable.

C E R T I F I C A T E S
 

Ashburton Cookery School

Level 2 Award in Wines

Level 2 Food Safety & Hygiene for
Catering
STCW (2028)
ENG1 (2025)
Chopping Skills; Culinary
Fundamentals
Inventory & Spoilage Prevention
Forecasting and Schedule
Planning
Flower Arranging
Table setting
Mixology