SANDY CINCO

LIZZY HILL

Crewed Yacht Chef & Ashburton Chefs Academy Graduate

Sample Menu

 BREAKFAST

SPRING ONION POTATO CAKES

topped with crispy bacon, poached egg and Lizzy’s own tomato ketchup.

RAINBOW FRITTATAS

with roasted tomatoes and steamed spinach.

SMOKED SALMON AND SCRAMBLED EGGS

with buttered brown bread toast with a wedge of lemon.

THE CAPTAIN’S PANCAKES

served with a fresh fruit platter, jams, honey and Canadian maple syrup.

CROQUE MONSIEUR

toasted cheese and ham sandwich with a Gallic twist!

EGGS BENEDICT

perfectly poached eggs on a buttered English muffin with ham and Hollandaise.

BIRCHER MUESLI

with red berries, Greek yoghurt, nuts, seeds and honey.

Cereals, yoghurt, toast and jam are available on request.

LUNCH

LOBSTER, MANGO & CHILLI SALAD

on a bed of shredded lettuce with roasted peanuts and sesame dressing.

SEA DOGS

pan seared prawns with jalapeño, lemon & lime mayo and sweet potato fries.

SWEET POTATO CRUST QUICHE

served with boat made pesto and salad.

STICKY JERK AND HONEY FILLET OF SALMON

on a bed of mango slaw drizzled with a honey & lime dressing.

GREEK STYLE SOUVLAKI GRILLED KEBABS

served with citrus couscous, tzatziki and a Greek salad.

NIÇOISE SALAD WITH PAN SEARED TUNA.

Boat made beef tenderloin burger on a Brioche bun with all the fixings

CAESAR SALAD

with pan seared chicken tenders, garlic croutons and cherry tomatoes.

Many lunches are served with freshly baked bread

CANAPES

CHEESE STUFFED MUSHROOMS with toasted bread crumbs

BLINIS AND CAVIAR

DRAGON CHICKEN WINGS with Mint & Lime Dip.

PAN FRIED HALLOUMI with lemon and chilli

SALMON FISHCAKES with sweet chilli & peas

LETTUCE WRAPS with sweet basil & chicken.

ASPARAGUS & PROSCIUTTO TWISTS.

A fruit bowl and a selection of snacks is always available

MAINS/ENTREES

CARIBBEAN PRAWN FRICASSEE

with exotic fruit and coconut milk curry served on wild rice.

ROASTED SUPREME OF CHICKEN

with sweetcorn & chorizo a la Française and sautéed root vegetables.

LOCALLY CAUGHT SEARED MARINATED TUNA

with sautéed Asian style greens and noodles

PROVENCAL STYLE RACK OF LAMB

with red wine gravy, potato dauphinoise and steamed vegetables

CITRUS ROASTED FRESH CAUGHT WAHOO

on a crispy potato rosti with citrus cream sauce, broccoli, carrots and mange tout.

PRIME TENDERLOIN STEAK

with boat made chimichurri sauce, fried potato wedges and salad.

SEARED FILLET OF LOCAL RED SNAPPER

on a bed of asparagus & chorizo Risotto

DESSERTS

HOT GUINNESS AND CHOCOLATE LOAF

with vanilla ice cream and caramel sauce

LEMON MERINGUE PIE

with lemon and raspberry coulis

CHOCOLATE & HAZELNUT MOUSSE

finished with praline and a tuille wafer.

ORANGE AND PROSECCO JELLY

PANNA COTTA

with red berry compote

PEANUT AND CHOCOLATE CHEESECAKE

with popcorn and caramel.

KEY LIME PIE

After dinner coffee and liqueurs are always available on request