Steak & Eggs Benedict with Miso hollandaise and Swiss chard.
Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond.
Turkish Eggs with homemade chili oil, fresh herbs and freshly baked bread for dipping.
Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes.
Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast.
Build your own freshly baked bagel with LOX, bacon or veggie options.
Breakfast sides
Fresh fruit platter
Pastries
Cold cuts and cheese
Lunch
Korean fried chicken bao buns with shredded Asian marinated slaw, pickled cucumber, onion and carrot with fresh limes, toasted sesame, and cilantro.
Pulled pork tacos with salsa verde with pickled onions. Served with chili & lime salt corn ribs.
Thinly sliced steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan.
Caribbean Jerk shrimp Bowls with rice and roasted sweet potato. Topped with Mango salsa, Plantains, fresh lime cheeks and cilantro.
Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread.
Appetizers
Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli.
Assorted dim Sum with dipping sauces.
Smoked salmon carpaccio with capers and herbs with crème fraiche.
Watermelon, feta and mint with lemon vinaigrette and black olives.
Burrata and Steak Crostini with arugula and pine nuts.
Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish.
Mains
Beef tenderloin with red wine jus, served with miso glazed eggplant and green asparagus.
Thai style fish with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice.
Assorted sushi selection
Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin and parmesan cream with furikake.
Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon.
Desserts
Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream.
Coconut panna cotta with brown butter tuille and honey citrus compote.
Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries.
Brown sugar pavlova with caramelized peaches and champagne sorbet.
Affrigato with homemade condense milk ice cream and Biscotti Biscuit.
I am a professional RYA yacht captain and PADI dive master with a great passion for working and living on the water. Having been in the industry for three years I have had the opportunity to work on a variety of different vessels up to 58ft. I enjoy working as a charter captain and providing guests with an experience of a lifetime. I consider myself a very meticulous captain with a keen interest in engineering and enjoy the problem-solving that comes with being a captain. When I am not working I enjoy keeping fit and active, with surfing and mountain biking being two of my favorite hobbies.
CHEF: Amber Rose
Amber grew up in Cape Town but has since been a traveler who has lived and worked on 4 different continents. Her love for food came from a very young age when she grew up sitting on the kitchen counter watching her father cook incredible meals inspired from all over the world. This developed her pallet widely and conjured a great passion for food! However, prior to completely committing to being a chef, she first did a degree in business, specializing in entrepreneurship and then a 200-hour Internationally recognized yoga course. It was while living and teaching yoga in Thailand that she finally fell into her role as chef while at a Wellness retreat. From there the journey began and she sought out professional training in addition to her already strong base of ability. She is now in her happiest part of her life and career, chef on luxury catamarans for the past 4 years. A place to truly commit to the beauty of culinary experience, all while on a wonderful sailing adventure!
Stew/Deckhand: Anton Van Geffen
Our stew/deckhand hailing from South Africa is new to the industry but determined to making a positive lasting impression on his team and guests. Anton has worked this past summer on several yachts ranging from 60' to 150' in size doing a variety of tasks making him a jack of all trades and a perfect complement to our team. He brings a lot of hospitality experience from silver service wedding venue support to bartending and waiting tables and will be certain to keep Moon Dragon looking its very best.
Anton is also a very experienced fisherman and would love to help guests set up a line and catch something exciting during the trip. He is very technology proficient and loves to fly drones and take and edit images so I'm sure he would love to get some great shots of our guests living their best lives which should be pretty easy on the fabulous Moon Dragon.
