Day Charter Menus

Example Live Aboard Menu

Breakfast

To Start

Continental selection including; selection of cereals, fresh fruit, Danishes, yoghurt, variety of toast, milk, selection of tea, espresso coffee, juice and water

Daily Hot Selection

Omelette with fresh seasonal fillings served on toasted sourdough with tomato relish

 

LUNCH

Ricotta stuffed courgette flower with black garlic aioli served on a rocket, pinenut and shaved aspargus salad.

Recommended wine  | Ata Rangi Rosé, 2016 Martinborough, New Zealand

To Finish

Orange scented Panna Cotta with rhubarb ginger sorbet

 

Late Afternoon Tea

Cheese platter, quince paste muscatels and boatmade lavosh

Recommended wine  | Pre dinner apéritif

 

Dinner

Entree

Seared scallops, braised fennel, cherry tomato, crispy prosciutto and water cress

Recommended wine  | Freycinet Sauvignon Blanc, 2017 Wineglass Bay, Tasmania, Australia

Main

Herb butter grilled Moreton Bay bug, saffron and lemon risotto, snap peas and butter sauce

Recommended wine  | Langemeil Valley Floor Shiraz, 2014 Barossa Valley, South Australia

Dessert

Moscato and saffron poached pear, cream Chantilly, biscotti

Recommended wine  | Primo Estate Joseph La Magia Botryis Riesling McLaren Vale, South Australia

Dietary Requirements and Allergies

OUR CHEFS

Phoenix One works with a number of different chefs in various destinations.

David began his career at 17, as an apprentice Chef, and took advantage of many opportunities to work in a range of restaurants around the world, including Michelin Star restaurants in the UK, on Superyachts and in catering companies as a qualified Chef. David has spent many years in the Superyacht industry as a Chef. Great food and the dining experience on board a boat is very important and quite often one of the focal parts of a guests stay onboard and David’s experience gives opportunity for guests to sample flavours and cuisines from around the world.

Chef

David Rogers

With over 10 years experience in the hospitality industry as a chef, Matthew brings extensive knowledge in a wide variety of cuisines. The highlight of Matthew’s career so far was his position as Head Chef of the Commonwealth Games in 2018. Matthew enjoys creating menus for guests based around their individual preferences with seasonal and regional produce.

Chef

Matthew Kruse