Yacht LUMAHAI

BREAKFASTS

French toast with an apricot glaze.
Cheese and onion frittatas with a chive crème fresh.
Poached eggs and grilled Serrano ham on cinnamon toast.
Smoked salmon and scrambled eggs in a pancake roulade.
Authentic Spanish omelettes.
Breakfast rosti with crispy bacon and Monterey Jack cheese.

All served with coffee, tea, juices, cereals, fresh fruit, preserves and a bread selection.


LUNCHES

Fresh crab meat with a coriander and chili dressing served with a romaine salad tossed with capsicum, zucchini, fennel and cherry tomatoes.
Chicken tikka with a limed leaf salad, asparagus and sundried tomato served with a minted yoghurt dressing.
Seafood kebabs basted in a mango dressing, grilled and served on an almond, sultana and avocado couscous.
Fajitas with stripped beef roasted Caribbean vegetables bound in a guacamole, tomato or pesto dressing.
Zucchini, chorizo sausage and spinach quiche with homemade potato salad with a green leaf medley.
Crab and corn quesadillas served with a fresh leaf salad.


APPETIZERS

Asparagus wrapped with beef and a light lemon horseradish.
Salt and pepper shrimp with lime mayonnaise.
Cream cheese and asparagus pancakes with sauce hollandaise.
Yakitori chicken sticks on a crisp chilled limed leaf salad.
Crab cakes with sweet chili dressing.
Stuffed smoked salmon coronets with lemon infused balsamic dressing.
Grilled green lip mussels with pesto tomato salsa and parmesan shavings.


DINNERS

Masaman Thai curry with a coconut pilaf rice.
Poached cod and crab cake stack with roasted vegetables and a minted sweat pea jus.
Chicken roulade stuffed with an herbed cream cheese and asparagus on a sweet potato mash under a light rice wine mustard broth.
Salmon fillets with red capsicum butter, served with crushed garlic potatoes and roasted vegetables.
Blackened Mahi Mahi served with raisin and vegetable cous cous and shrimp broth.


DESSERTS

Dark chocolate mousse infused with frangelica served with chocolate tipped madelaines.
Lemon meringue pie and Chantilly cream.
Irish cream sultana and bread and butter pudding served with a crème anglais.
Peach and cinnamon cobbler with a vanilla custard.
Mixed berry crumble with a cherry liquer and crème fraiche.