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WANDERLUST Yacht Charters

Chef Katie's Sample Menu 


Seasonal fresh fruit salad, homemade granola and freshly squeezed juice

Warm crusty Cobb loaf, breakfast muffins

Selection of jams and homemade seville marmalade

To Order
Eggs any way
Smoked salmon, cream cheese and capers on toasted bagel

Sweet or savoury crepes
Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket

Eggs/Portobello Benedict or Florentine on toasted muffin

Traditional English breakfast, eggs any way, Bacon, sausage, hashbrown, sautéed mushrooms, roasted vine tomatoes and avocado



May be served as indervidual plates or buffet style 

Smoked salmon and leek quiche, summer greens

Chimichurri Sirloin, heirloom tomato salad

Sous vide chicken ceaser salad

Roasted black bean burgers, mango and tomato salsa, cajun wedges

Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg

Salmon fishcakes, roasted butternut and pomegranate salad

Garganelli pasta with chorizo and peas 



Smoked salmon blinis, chive and cream cheese

Mushroom, spinach and goats cheese Vol-Au-Vents

Roasted and stuffed prosciutto wrapped fig

Stiltonand chutney rarebit on rye

Devils on horseback, peppered blackberry sauce

Bruschetta with ricotta, quail eggs and chive

A selection of local meats, cheeses and olives, chutneys and artisan breads



Red onion and goats cheese tart, dressed greens

Brocolli and stilton soup

Smoked salmon carpaccio with orange, beetroot and lemon

Honeyed fig, burrata and prosciutto salad with hazelnuts

Sous vide fennel, orange and quinoa salad

Fresh prawn cocktail, homemade sauce

Malaysian chicken satay



Beef wellington, sautéed kale, potato fondant and rosemary jus

Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce

Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges

Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce

Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes

Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli

fresh grilled prawns, mushroom and truffle risotto



Chocolate, rum truffle torte, fresh cream and berries 

Tropical Eton mess, lemon curd cream and passionfruit sauce 

Spiced apple crumble, custard and vanilla bean ice cream 

Tiramisu, blackberry compote

Raspberry and whiskey cream pots, homemade shortbread and fresh cream

Irish cream chocolate mousse, chocolate art and baby bushwhacker

Lemon Tart, berry coulis, mirangue pieces