ODYSSEA

Please note that although the menu items are unlikely to change during your charter week, there may be days when items switch around to accommodated my fresh produce and time allowances.

DAY 1 

Lunch: Grilled chicken skewers served with a rich peanut sauce, crisp pickled vegetables, and light vermicelli noodles: Finished with fresh coriander, lime, and toasted peanuts.

Canapés/Starters: Golden fried calamari, delicately crisp and served with a zesty citrus aioli; Pulled BBQ chicken spooned into mini brioche with slaw; Crisp polenta bites topped with whipped ricotta, roasted cherry tomatoes, and basil oil.

Dinner: Flakey pan-seared mahi mahi, finished with fresh lime butter and served with lightly charred courgette ribbons and roasted garlic baby potatoes. Accompanied by a smooth mint and pea purée, finished with fresh island herbs and cracked white pepper.

Dessert: A decadent peanut butter and dark chocolate mousse, layered with rich brownie pieces and finished with honeycomb crumble.

DAY 2 

Breakfast: A layered parfait of creamy Greek yoghurt, blackberry compote, fresh strawberries, and cinnamon-honey granola, finished with frozen raspberries and lightly toasted sliced almonds. Toasted ciabatta spread with peanut butter, hummus, and honeyed tahini, topped with flash-fried green tomato slices, smoked bacon, and fresh arugula, drizzled with a white balsamic reduction.

Lunch: Roasted butternut and beetroot stacked with a fragrant walnut pesto, served over peppery rocket and finished with a generous spoon of creamy labneh, toasted nuts, and a light drizzle of olive oil. Accompanied by herb-grilled chicken breast, sliced and finished with olive oil and cracked black pepper.

Canapés/Starters: Mini mahi mahi bites with citrus zest, fresh herbs, and a light lime crema on crisp crostini; Bacon and apple bites with sage and honey glaze; Cucumber, feta, and olive skewers with oregano oil.

Dinner: Seasoned pork tenderloin, seared until golden and served on a roasted garlic and squash purée, accompanied by fluffy couscous, baked apple slices, and braised red cabbage. Finished with a light white wine pan sauce and crisp fried sage.

Dessert: Zesty lemon squares with a delicate crumb base, dusted with powdered sugar and served with fresh berries.

DAY 3 

Breakfast: Eggs Florentine served on a toasted, buttered English muffin with gently poached eggs set over wilted garlic and white pepper–spiced spinach, finished with a spoon of smoked hollandaise. Accompanied by soy- and chili-scorched mushrooms topped with micro herbs.

Lunch: Golden spiced fresh fish goujons served with smoky chipotle mayo, a fresh tropical salsa, and smooth avocado crema. Accompanied by a crisp citrus slaw of shredded cabbage, carrot, and coriander, lightly dressed with lime and olive oil.

Canapés/Starters: Whipped feta piped onto crisp crostini, topped with lightly pickled beetroot, orange zest, and fresh herbs; Salmon tartare with avocado, lime, and sesame served on toasted rye crisps; Pear and prosciutto skewers with cream cheese, finished with cracked black pepper and a drizzle of honey.

Dinner: Fillet mignon, perfectly seared and served on a bed of wilted spinach with a smooth potato purée and roasted pumpkin slices. Finished with sautéed wild mushrooms, scorched vine tomatoes, charred asparagus spears, and a rich mushroom and sherry bordelaise.

Dessert: Warm, fudgy chocolate brownies served with smooth vanilla ice cream.

DAY 4 

Breakfast: Overnight oats and chia seeds soaked in coconut milk, finished with stewed pears and plump raisins. In the centre, classic cinnamon crêpes lightly dusted with sugar and finished with a squeeze of fresh lemon.

Lunch: Herb-marinated Greek chicken served alongside creamy feta, tzatziki, and garlic-free hummus. Accompanied by warm flatbreads, fresh tomato, peppery arugula, sliced red onion, cucumber, and lemon-roasted potatoes for sharing.

Canapés/Starters: Falafel crumb bites with lemon tahini drizzle; Bite-sized beef taco shells filled with seasoned beef, pickled onion, and chipotle mayo; Golden Caesar croquettes with a crisp crumb and a rich chicken thigh centre, served with a zingy Caesar dressing for dipping.

Dinner: Flambéed prawns served atop a creamy Parmesan risotto, accompanied by butter-steamed snap peas and fire-roasted bell peppers. Finished with a light Parmesan cream, a drizzle of red pepper and cayenne oil, and a scattering of fresh micro herbs.

Dessert: Individual pots of silky white chocolate cream layered with salted caramel and Nutella crème, served alongside golden battered plantain fritters dusted with sugar and nutmeg for dipping.

DAY 5 

Breakfast: A beautifully layered parfait of thick Greek yoghurt, jewel-toned berry compote, toasted granola, and golden honey. Crisp toasted ciabatta topped with creamy smashed avocado, perfectly poached eggs, and a light drizzle of chilli oil.

Lunch: Crisp prawn tempura served with a vibrant blossom salsa of tomato, mango, and cucumber, finished with edible flowers.
Drizzled with a glossy mirin, soy, and honey ginger glaze and finished with fresh herbs and citrus. Accompanied by a light citrus salad of mixed leaves, shaved cucumber, and sesame dressing.

Canapés/Starters: Sesame-seared tuna bites served with watermelon cubes, grapefruit pearls, and lime-dressed avocado on crisp spoons; Chicken satay filo cups filled with peanut sauce and quick-pickled vegetables; Grilled halloumi cubes finished with honey, lemon zest, and thyme.

Dinner: Teriyaki and honey-glazed salmon, pan-seared and served with couscous and lime- and black pepper-tossed broccolini. Finished with a light, spicy mussel broth and fresh micro herbs.

Dessert: Silky lemon posset, delicately set and served with a crisp almond shortbread crumb, fresh berries, and a light citrus syrup.

DAY 6 

Breakfast: Spiced shakshuka of slow-simmered tomatoes, red peppers, and aromatics, gently finished with perfectly baked eggs and fresh herbs. Served with warm toasted flatbreads for dipping and a side of fresh avocado and lemon.

Lunch: Panko coated mahi mahi tacos filled with tender fish, topped with a fresh mango and pineapple salsa, crisp Asian-style slaw, ripe avocado, and a drizzle of spicy mayo, finished with fresh coriander.

Canapés/Starters: Mini filo shells filled with avocado and green apple cream, finished with aubergine confit and a hint of white truffle; Crispy golden rosti topped with creamy creme fraiche and delicate smoked salmon; Prosciutto-wrapped sushi bites filled with herbed cream cheese, cucumber, and avocado, finished with sesame and chives.

Dinner: Slow-simmered beef ragù served with pasta and fresh herbs: Finished with shaved parmesan, cracked black pepper, and a drizzle of olive oil. 

Dessert: A rich triple chocolate terrine layered with chocolate sponge, dark chocolate, and espresso, garnished with pistachios and cherries.

DAY 7 

Breakfast: A full island-style breakfast with blistered vine tomatoes, seared portobello mushrooms, crisp bacon and sausage, sliced avocado, and eggs cooked just the way you like. In the centre, freshly baked walnut and blueberry scones served warm with fruit preserve.

Lunch: Juicy beef burgers topped with a sweet-savory berry mayo, peppery arugula, and melted cheese. Spicy gochujang-glazed chicken burgers layered with rich kimchi bacon jam and crisp slaw. Both served with golden potato wedges and a crunchy, lightly dressed slaw for sharing.

Canapés/Starters: Citrus-marinated prawn skewers served chilled with segments of orange and grapefruit; Crisp beef ragù arancini served with parmesan and herbs; Freshly baked focaccia bread

Dinner: Parmesan-crusted mahi mahi fillet, baked until golden and served with a medley of roasted seasonal vegetables and a smooth potato purée. Finished with a delicate lemon beurre blanc and fresh herbs.

Dessert: Creamy baked cheesecake served with a vibrant berry compote and a light honey gel.

DAY 8 

Breakfast: A refreshing smoothie of plum, raspberry, and elderberry. In the centre, fluffy golden French toast coated in cinnamon sugar, topped with crisp bacon and caramelised banana slices, and served with warm syrup.