EUPHORIA

Colorful Mediterranean cooking with an island twist: fresh local catch, house-made sauces, and bread and desserts baked aboard. The selections below are a sample; every menu is tailored to guests’ tastes, dietary needs and the day’s plans.
Allergies and dietary needs, including gluten-free, vegetarian and kids’ menus, are planned into the week before guests board.

DAY BREAK
Eggs Benedict
Poached eggs on toasted muffins with ham or smoked salmon, topped with Clara’s lemon, Greek yoghurt and smoked paprika sauce with fresh dill.

French Toast & Berries
Thick-cut golden toast, fresh berries, berry coulis and whipped mascarpone.

Tropical Fruit Boat
Mango, papaya, kiwi and berries in a fresh pineapple, with passion fruit and mint syrup.

Papaya Granola Bowl
Greek yoghurt, homemade granola and strawberries with a honey-lime drizzle.

Shakshuka
Eggs baked in red pepper and tomato sauce, finished with feta and green herb yoghurt.

Mediterranean Breakfast Table
Eggs to order, Serrano ham, Manchego and pan con tomate with olive oil.

Avocado & Smoked Salmon Toast
Poached egg, pickled red onion and lemon-dill crème fraîche.

Banana Pancakes
Toasted coconut, with salted caramel or local honey.

Banana Bread
Baked aboard and served warm with whipped honey butter.

MIDDAY
Crunchy Chicken Bowl
Panko chicken over rice with mango, edamame, red cabbage and avocado, finished with spicy honey-sesame sauce.

Yellowfin Tuna Bowl
Local tuna, avocado, orange and pickled red onion with a citrus-soy dressing.

Avocado & Prawn Salad
Grilled prawns, crisp greens, cherry tomatoes and croutons with honey-mustard vinaigrette.

Chicken, Chickpea & Beetroot Salad
Grilled chicken and roasted chickpeas with lemon-tahini yoghurt.

Rainbow Tabbouleh
Fresh herbs, tomato, cucumber, pomegranate and almonds with lemon-mint dressing.

Gazpacho & Tortilla de Patatas
Chilled Andalusian gazpacho with a classic Spanish potato omelette and garlic aioli.

Paella at Anchor
Chicken and garden vegetables with saffron and a crisp socarrat crust, served with fresh lemon.

Pizza Night
Dough made aboard and fired in two minutes, with chilli and garlic oils. The Captain takes the peel.

HORS D’OEUVRES
Tuna Tartare
Hand-cut yellowfin over avocado with citrus-soy and wasabi cream.

Burrata & Grilled Peaches
Creamy burrata with grilled peaches or ripe island mango, basil and aged balsamic.

Spanish Croquetas
Golden and creamy inside, filled with ham or slow-cooked meat in béchamel, with lemon aioli.

Patatas Bravas
Crispy fried potatoes with spicy brava sauce and garlic aioli.

Gambas al Ajillo
Prawns sizzled in garlic, chilli and olive oil, with bread to mop up the pan.

Stuffed Piquillo Peppers
Sweet roasted peppers filled with goat cheese and herbs, on romesco sauce.

Pan con Tomate & Jamón
Toasted country bread, ripe tomato, cured ham and olive oil.

Aperitif Board
Cured meats, aged cheeses, olives, almonds and fruit with fig jam and honey.

Sundowner Spread
Classic and beetroot hummus, guacamole and crudités for the cockpit.

MAIN
Catch of the Day
Grilled local mahi-mahi or wahoo with saffron rice, charred peppers and mango-citrus salsa.

Whole Local Snapper
Roasted with lemon, garlic and herbs, plated for the table with crushed potatoes and salsa verde.

Herb & Lemon Crusted Salmon
Creamy mashed potatoes and asparagus with lemon-caper butter.

Grilled Caribbean Lobster
Split tails with grilled corn, roasted vegetables and garlic-herb butter.

Duck Magret
Pink-roasted duck breast over softened onions with a red wine and orange reduction.

Aged Entrecôte
Panadera potatoes, roasted fennel and chimichurri.

Herb Roast Chicken
Lemon, garlic and thyme over golden potatoes and cherry tomatoes, with its own pan jus.

Slow-Cooked Pork Ribs
Braised until falling off the bone, with a smoky tomato glaze.

Arroz Meloso
Creamy Spanish rice with secreto pork and wild mushrooms, slow-cooked in the pot and served at the table.

DESSERT
Berries & Cream
Fresh berries over whipped cream, one glass for every guest, with mint and berry coulis.

Tiramisu
Espresso-soaked ladyfingers, mascarpone and cocoa, the Italian way.

Crema Catalana
Spain’s citrus and cinnamon custard under a crackling caramel top.

Apple Tart
Thin-sliced apples on crisp puff pastry with butter, sugar and cinnamon, warm from the oven.

Flourless Chocolate Cake
Rich and gluten-free, with raspberry coulis; birthday candles on request.

Lemon & Watermelon Sorbet
Light and icy for the hottest evenings, with fresh mint syrup.

Homemade Cookies
Warm from the oven for night sails and stargazing, with a chocolate dip.

Passion Fruit Panna Cotta
Silky vanilla cream under a tart passion fruit coulis.

Key Lime Pie
Tangy lime filling on a buttery biscuit base, with Chantilly cream.

Coconut Bread Pudding
A Virgin Islands favourite, served warm with rum caramel sauce.

Cheesecake
Creamy no-bake cheesecake on a buttery biscuit base, with fresh berry coulis.

Warm Brownie
Fudgy and baked aboard, with vanilla ice cream and hot chocolate sauce.

SHIP’S COCKTAILS
ALCOHOLIC
Painkiller · Caribbean Rum Punch · Mojito · Daiquiri (mango, strawberry or passion fruit) · Margarita · Paloma · Aperol Spritz · Moscow Mule · Espresso Martini · Bloody Mary
NON-ALCOHOLIC
San Francisco (orange, pineapple, peach and grenadine) · Fresh mint lemonade · Tropical fruit smoothies · Fresh juices · Iced hibiscus tea · Coffee made to order