Chef Rebecca Evans Sample Menu
Sweetcorn and fritters
Sweetcorn and green chili fritters with red pepper relish and avocado.
Crispy poached eggs
Proscuitto wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.
Banana and sesame Crepes
Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.
Italian eggs Caprese
Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil
Toast and Ricotta
Homemade toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey
Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise
Tomato and Burrata Tart
Mini tarts filled with marinated tomatoes and fresh burrata mozzarella served with sliced boiled egg and lemon balsamic dressing.
A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.
Smoked mackerel pate
Served with mini Brioche loaves, red onion chutney, and green salad.
Thai crab cakes
Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons
Homemade spinach and ricotta ravioli with tomato and balsamic drizzle served with a zingy lemon and rocket salad.
Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Z’atar.
Goats Cheese Pithivier
Oven-baked puff pastry wrapped goat's cheese served with an apple, cucumber, and lemon salad and drizzled with balsamic glaze.
Smoked chicken salad
Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a Chive Creme Fraiche
A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.
Cumin and parmesan-crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.
Curried butter Chicken Kiev served atop butternut squash Sag Aloo
Rack of lamb
Herb crusted rack of lamb with a red wine reduction served with minted new potatoes and buttered spring greens.
Pan-seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.
Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.
Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower
Crisped pork belly accompanied by creamy mashed potato, apple puree and fine green greens
Hoisin duck breast
Pan-seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy
Mango and coconut panna cotta served with vanilla bean shortbread and champagne foam
A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream
Paper-thin pineapple slices marinated in a ginger and chilli syrup served with basil sorbet and a crispy almond Tuille
Rich chocolate creméaux with an Amaretti crumb and a tangy orange fluid gel é
Lemon tart with a shortcrust pastry served on a bed of toasted meringue with Dulche de Leche and fresh blueberries
Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries
Spiced ginger Parkin Cake served with mango sorbet and toasted coconut
ENCHANTÉ DRINKS ON BOARD
Vodka (such as Tito’s and Stolichnaya)
Whisky (such as Bourbon and Jack Daniels)
Rum (such as Bologne - white and dark - Bacardi)
Gin (such as Hendricks and Bombay Sapphire)
White wine such as Sauvignon, Chardonnay, Bordeaux
Red wine such as Cabernet, Pinot Noir, Bordeaux
Prosecco and Champagne
Beer and Soft Drinks