Oceana 48
Sample menu

This is a sample menu only.
I have accommodated several allergies, intolerances and dietary restrictions as a yacht chef. These include but are not limited to:
- Pescatarian
- Vegetarian
- Veganism
- Lactose-intolerance
- Gluten intolerance
- Nut allergies
Furthermore, I am confident working with diets such as the Ketogenic diet and the Paleo diet.

Breakfast

  • Selection of coffees and teas, Smoothies, Fruit juice, Pastries, Fresh fruit selection
  • French toast – berries – cinnamon – shaved almonds
  • Smoothie bowl – mango – coconut
  • Vegetable tortilla – dukkah – feta cheese – grilled vegetables
  • Dark miso chocolate chip cookies – salted
  • Sesame waffles – bacon – maple syrup
  • Dutch pancakes – chocolate – bacon
  • Acaï bowls – selection of nuts – seeds – fruits
  • Boat made muffins – carrot – pecan nuts
  • Tahini & maple banana bread – sesame seeds – pecans

Lunch

  • Caesar salad – marinated chicken thighs – boat made focaccia – caesar dressing – romaine lettuce
  • Californian bowl – quinoa – summar squash – salmon
  • Crab cakes – brioche bun – lemon aioli – rum glazed pineapple Burrata salad – pine nuts – boat made pesto – cherry tomatoes – prosciutto – breadsticks
  • Poke bowls – sesame crusted tuna – Caribbean kimchi – edamame beans – cucumber – seaweed salad

Entree

  • Sirloin steak – beurre rouge – rosemary potatoes – asparagus
  • Halibut – pine nuts & pistachio crust – gnocchi
  • Linguine – seafood – tomato Taco’s – ceviche
  • Flank steak – corn on the cob – pickled cabbage – pineapple salsa – pico de gallo
  • Confit de Canard – cranberry apple – parsnips – potato puree

Dessert

  • Apple crumble
  • Passionfruit curd Eton mess with white chocolate
  • Pistachio mousse
  • Dark chocolate & cookies cake
  • Tiramisu