Tedavi

• Dining Seating for 8
• Special Diets Accommodated

 

BREAKFAST

Spiced corn, zucchini, chickpea and halloumi fritters

served with smooth avocado butter, crispy bacon and fresh micro greens

 

Morning mantra toast

Seedy toast, lemon ricotta spread, dukkah, pickled onion, cherry tomatoes and, soft boiled eggs

 

Buttermilk pancake towers 

Fluffy pancakes served with seasonal fruits, salted caramel sauce, and a delicious passionfruit curd

 

Shakshuka 

Middle Eastern inspired Shakshuka, served with a side of grilled sourdough and topped with a homemade spicy mayonnaise, feta and fresh coriander

 

Pea and avocado smash 

Served over fresh crispy house made focaccia slices, topped with a roasted seed mix, eggs your way, and a delicious balsamic glaze

 

Cinnamon latte overnight oats

Creamy yet refreshing overnight oats, topped with seasonal compote, caramelised almond crumble, and fresh fruit

 

Australian style breakfast bagels

Decadent layers of chargrilled portobello mushroom, pineapple, tomato relish, cheddar cheese and crispy lettuce on a fresh bagel

 

LUNCH

 

Summer shrimp salad

A light yet filling salad filled with fresh mango, cherry tomatoes, avocado, baby arugula and quinoa, tossed in a mango dressing and topped with marinated shrimp and feta.

 

Asian feast

A combination of light and fluffy bao buns filled with pickled cabbage, shredded carrot, cucumber, crispy shallots, spring onion, Karage fried chicken or fried sesame tofu, with hoisin and spicy aioli

 

Butternut squash, spinach and lentil lasagne

Fresh lasagne sheets filled with layers of butternut squash, spinach and lentils, ricotta and mozzarella, homemade tomato marinara sauce, served with a side of fresh green salad with Italian dressing

 

Ocean-caught fish tacos

Locally- (or boat!) caught fish, fried in a spiced batter and topped with chiffonade lettuce, pickled cucumber, fresh carrot, charred capsicum, corn and tomato salsa, drizzled with jalapeño mayo and a side of edamame

 

Rainbow rice bowl

Steaming lime cilantro rice, local sashimi,  pickled vegetables, crispy garlic, avocado mousse, micro greens

 

 

Lobster rolls

Boat-made French roll, filled with grilled lobster and secret seasoning mix. Served beside a heirloom tomato salad, with red wine vinaigrette and basil

 

Spiced duck salad

Low and slow cooked duck leg, shredded and tossed in an Asian-style salad

 

DINNER

 

Chicken and capsicum enchiladas

A favourite of Ellie’s friends and family, these mouth-watering enchiladas are filled with a mix of chicken, capsicum, corn and beans, slathered in boat made enchilada sauce, 3 cheese mix, fresh coriander, and a side of smashed avocado and sour cream. These are not to be missed!

 

Seared filet mignon

Medium rare filet mignon, potato dauphinoise, roasted seasonal vegetables, red wine jus

 

Spiced roasted chicken

Crispy skinned yet succulent chicken, jasmine rice, tossed seasonal vegetables, cashew sauce

 

Crispy-skinned local fish

Marinated local fish fillet, served over a spicy Thai slaw and drizzled in citrus dressing

 

Pulled pork burgers

Slow cooked pulled pork, cabbage slaw, house pickles, fried onion

 

Lamb ribs

Coated in sticky pepper caramel sauce, served alongside chargrilled broccoli and homemade wedges

 

Barbequed jerk chicken

Traditional Jamaican Jerk Chicken, coconut rice, refried beans, and a sweet and spicy mango and plantain salad

 

DESSERT

 

Caramelised Blondie

Caramelised white chocolate and raspberry blondie, served with oozy caramel sauce and vanilla bean ice cream

 

Vanilla parfait

Silky boat made parfait, fresh fruit, freeze dried raspberries

 

Iced cream sandwich

Chocolate sponge, raspberry sorbet, dulche de leche

 

Lemon meringue pie

Served with crème Chantilly and dehydrated citrus garnish

 

Honey saffron bavarois

With flambe peach slices and Italian meringue

 

Traditional Italian Tiramisu

Homemade Lady Sponge fingers, soaked in Italian espresso, layered with cream and dusted in cocoa powder

 

Deconstructed Oreo cheesecake

 

 

 

 

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

MEET YOUR CREW
CAPTAIN: HARRY BURNSIDE
CHEF: ELLIE ARCHER


Harry hails from the north east of Scotland, and growing up on the shores of the freezing North Sea led him to pursue sunnier climates! After catching the travel bug working ski seasons in the French Alps, he decided to pursue a career in yachting.
He has been working at sea for over 6 years, the last 3 as charter captain in the Mediterranean and the Virgin Islands. He has also sailed as far afield as the Maldives and Thailand, as well as completed an Atlantic crossing.
He loves entertaining, whether that be shaking delicious cocktails, creating an awesome itinerary, or playing the guitar. Diving and e-foiling are some of his other passions. He is excited for the upcoming season to provide excellent customer service in a safe manner for an unforgettable holiday experience.

Having grown up in Australia, Ellie has always lived a life of adventure in the outdoors. She fondly recalls the many weekends of hikes and camping her friends and family would go on, and the adjoining activities such as kayaking and rock climbing that would occur.

Since childhood, Ellie always had a passion for showing love through food. Whether that meant bringing people together through a shared bite, or perhaps dropping off a sweet treat to brighten someone’s day, she knew how much a meal could mean to people. After a few years of travelling the world, Ellie, or known affectionately as “Archie” by her cheffing peers, decided to pursue her commercial cookery and patisserie qualifications. This led her to work for some of the most renowned restaurant groups and cafés in Melbourne, where her skills were able to exponentially skyrocket.

After having worked on yachts in both Europe and the Caribbean previously, Ellie knew it was her calling to come back to where she was able to combine her two loves of cooking and outdoor adventure. She loves welcoming guests on board and providing the best curated experience, not only cooking for guests but also taking them on water and onshore adventures. On charter, Ellie loves nothing more than to see clients genuinely enjoying themselves under her care, and understands that it's the small details that really make a trip memorable. You’ll wake with a sense of excitement, and end the day with a full belly and a mind full of memories.

With her and Harry's enthusiasm and knowledge, they know that after a week with them their guests will leave having just experienced one of the best weeks of their lives.