LIQUID SKY

SAMPLE MENU for LIQUID SKY
by Chef Maya Walsh

Breakfast

Miso hollandaise eggs Benedict over homemade, sourdough English muffins with poached eggs, bacon or salmon, local arugula, pickled shallots, capers and fresh herbs, served with a side of ginger, sesame oil, lime dressed greens (or classic style with home fries) 

Homemade sourdough bagel board served with whipped cream cheeses, boat-cured gravlax, bacon, avocado, homemade pickled onions, capers, locally grown arugula 

Single servings of shakshuka with topped with feta, ground chorizo, Aleppo pepper, avocado, local herbs served in sourdough bread (eggs in a basket style) 

Steak and eggs with chimichurri, toast, ginger blueberry muffins, fruit 

Biscuits and gravy, all made from scratch, simple and comforting, maybe for the days after too many painkillers

Çilbir with poached eggs, Aleppo pepper and paprika butter, dill served with freshly grilled, homemade sourdough pita bread or sourdough einkorn bread

Homemade granolas, tropical fruit and berries yoghurt parfaits or acai bowls served alongside local sausage, eggs, bread 

Avocado toast with bacon or spiny lobster, poached eggs, fruit platter

Japanese souffle pancakes or traditional pancakes whipped cream, local bananas or berries, organic maple syrup 

Homemade sourdough cinnamon rolls or sourdough liege waffles, locally cured bacon and seasonal fruit platter

Lunch

 

Jerk Chicken rice or salad bowls with local starfruit, avocado, lime dressing, plantains

Peruvian style ceviche (leche de tigre) with corn, local sweet potato

Simple and comforting cannellini bean stew, baked local fish

Seasonal fish en papillon, with herb, lemon zest and shallot compound butter, steamed vegetables with a side of rice or sourdough french bread

Refreshing herby chicken or pork larb served with lettuce wraps or sticky rice

Local fish tacos (wahoo, mahi, snapper or grouper dependent on seasonality) made on home made corn or flour tortillas served with fresh guacamole, cilantro lime crema, local micro greens

Pomegranate marinated chicken or skirt steak skewers/ falafel served with freshly baked sourdough pita, homemade tzatziki, herbaceous tabouli salad

Locally made roti with chicken or local lobster curry filling served with tamarind marinated red onion salad

Spiny lobster bisque with a local greens salad, sourdough grilled cheese

A near-classic grilled chicken Caesar salad served with Parmesan, homemade dressing and sourdough croutons, parmesan crisps, preserved egg yolk

Hand-formed smash burgers with homemade sourdough milk buns, salad, potato or yuca fries or plantains

 

Appetizers

 

Homemade tortilla chips and guacamole, salsaCallaloo and artichoke dip, homemade crustini

Callaloo and artichoke dip, homemade crustini

Blistered local seasoning peppers served with fried garlic chips, fried coconut shrimp

Vietnamese shrimp spring rolls with Nước chấm

Wahoo or snapper crudo served with passionfruit, lime, olive oil, chili and green onion

Homemade garlic hummus served warm with crudite, sourdough flat bread

Ceviche made with lime, sesame oil, spring onion, ponzu, freshly caught tuna or bonito

Local lionfish cooked with brown butter, lemon

Bahamian style conch salad

Decadent charcuterie board

Pulled pork nachos

 

Dinner

 

Local green papaya salad

Red Snapper en croute, spinach cream sauce, salad

Local arugula salad and homemade gnocchi or linguine served with baked prosciutto, brown butter, sage and parmesan crisps

New York Strip Steak, bearnaise sauce, fondant potatoes, baby bok choy

Filet mignon, black pepper sauce, potato pavé, broccolini

Pan seared fish with mango salsa, cilantro crema

Coq au vin and velvety pomme puréePan seared fish with mango salsa, cilantro crema

Creamy Caribbean style stew with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves

Tuna poke towers with salmon roe, mango, avocado, served with maduros and sriracha chili lime aioli

 

Desserts

 

Pavlova topped with creme chantilly, passionfruit, berries

Maracuya panacotta

Cardamom and vanilla crème brûlée or Bananas Foster Creme Brulee

Chocolate Nemesis cake or chocolate eggplant cake

Homemade ice creams: custard apple ice cream, chocolate ice cream, dairy free

biscoff ice cream

Key Lime Pie Tartlettes

Banoffee pie, local bananas, homemade dulce de leche

Lemon posset, passionfruit

Christina Tosi’s Sea Salt Chocolate Chip Cookies

Simon
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.

Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington, D.C., but also lived between her parents' home countries of Japan and Canada. A lifelong lover of water, she enjoyed body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. After graduating from the University of Toronto, where she studied Japanese, Spanish, and biology, Maya realized she wanted to pursue a deeper involvement in the culinary world. Her food journey began with six months of WWOOF-ing in Spain and Portugal, followed by a move to Baltimore, where she immersed herself in the vibrant organic urban farming scene. During this time, she worked at an award-winning French bistro, bartended at a natural wine and sake bar, and roasted and served coffee.
In 2020, she lived in Japan, where she interned at a Michelin two-star restaurant and worked in a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, located on an organic farm in Cork, Ireland, as well as the Ashburton Yacht Chef Academy. Having traveled to over 40 countries, her culinary expertise is broad and eclectic. Her passion for food goes beyond cooking; she is committed to sourcing high-quality, seasonal, and local ingredients, fostering strong relationships with producers. Maya particularly enjoys foraging, fermenting, sourdough baking, and pickling. And she loves breaking down and serving any fish or lobster she might catch off the boat!
Maya has been working as a chef in the Virgin Islands for over 5 years now! But during recent off-seasons, she deepened her knowledge of ancient wine culture in the Republic of Georgia and worked the harvest at a low-intervention winery in Slovenia. She also spent time in Honduras, earning her PADI Rescue Diver certification. And she just returned from Thailand where she took cooking courses and learned to be a Padi dive instructor.
Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to cater to guests' dietary restrictions, preferences, and culinary aspirations, ensures a unique and memorable dining experience.

Caro
Originally from Johannesburg, South Africa, Caro transitioned from a decade of competitive showjumping to a marine-focused career after volunteering with turtles in Madagascar. Relocating to Durban’s south coast, she became a certified dive instructor, working three years at a renowned shark diving spot and later in Mozambique. In 2022, she completed yacht courses, leading to roles on a dive boat in Greece and as an instructor in South Korea and the Philippines. In 2023, Caro attended a yacht bootcamp in the Dominican Republic, then gained experience in Fort Lauderdale through day-work yachting jobs. She has worked on various boats in the Virgin Islands for the last 2 years and decided that this is where she wants to be. With skills as a deckhand, stewardess, and dive instructor, Caro aims to build a long-term career running charter catamarans as a Captain in the US Virgin Islands, bringing her signature enthusiasm and hospitality to guests.