A forwarding note on sample menus:
Keep in mind that my pallet/taste and cooking styles definitely lean towards Mediterranean Food with hints of my global travel inspirations. I am well versed and open to any cuisine, as most good chefs are onboard a yacht. We have to be?!
Even though the boss might prefer you sticking to simple Italian/Mediterranean cuisine, which is absolutely fine. The flip side being when you try running a successful charter program where you serve a multitude of guests with vastly different backgrounds, wanting to explore food from all over.
That’s where a great chef steps in, creating a happy medium to cover all the bases to serve every individual guests needs.
So keep the above in mind when browsing the sample menus, all of which below can be altered to fit the needs of anyone stepping onboard; not least but especially when it comes to allergies and slight to strict dietary requirements.
PS: When looking at the structuring of menu’s, this too is just a general guideline. While some prefer maxed out breakfast, with plated lunches and dinners. Others like it smaller, more subtle or heftier at lunch followed by lighter dinners vice versa. I myself tend to go the route of family style lunches, almost Spanish plates in style. With fresh hearty salads, home made dressings, daily fresh baked sourdough bread, well cooked light proteins and heaps of condiments, pickles, ferments, sauces and all of which are made by me never processed or store bought, unless requested!
Things i currently find myself cooking:
*Below is another sample menu per se of things guests have become to favor, love and i really like cooking.
Kobe Beef Carpaccio | Nasturtium Pickle | Sour Cream | Whole Grain Mustard | Chive Oil
Beetroot Risotto | Creme Fraiche | Basi Oil | Cured Yolk Shavings | Pickled Heirloom Beet Gremolata
“Ajo Blanco” White Gazpacho | Green Kiwi Grapes | Toasted Marcona Almonds | Mint | Turmeric Oil
“The Aubergine” Vanilla Maple Aubergine Puree | Aubergine Tonkatsu | Roast Aubergine Massaman
“Ravioli Burro E Salvia” Ravioli with Golden Butter & Sage | Ricotta | Pecorino | Spinach
“Su-Meshi Poke” Bluefin Poke | White Soy and Vinegar Onigiri | Pickled Micro Veg | Smoked Tomato Oil & Powder
Peruvian Seabass Ceviche | Fermented Chilli | Oregano | Mango | Serrano Oil
Thai Basil and Chilli Prawns | Spiced Vino Blanco Littleneck Clams & Mussels | Salmorejo Puree | Pickled Charred Shallots
My winning menu: Barcelona Charter Chef Competion
Heads or Tails
Thai Basil and Chilli Prawns | Spiced Vino Blanco Clams & Mussels | Salmarejo Puree | Pickled Charred Onions
M-Ahi does Japan
Mahi and Ahi Poke | White Soy and Vinegar Onigiri | Dulce Aubergine Puree | Pickled Veg
Where have all the bees gone?
Tropical Fruit & Green Rooibos Infused Panna Cotta | Bread And Butter | Mel de Flores | Raspberry Puree