Extra Nauti

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK

Turkish Eggs
Poached eggs served with garlic yogurt, chili oil, and homemade flatbreads.

Cinnamon Sugar French Toast
Served with fresh berries and maple syrup.

Whipped Feta & Asparagus Tarts
Topped with prosciutto, poached eggs, and pesto.

Buttery Scrambled Eggs
Served with chives and toast.

Shakshuka
Baked eggs in a tomato, white bean, and roasted red pepper sauce with feta and pickled onions.

Eggs Benedict
Poached eggs on a toasted English muffin with spinach and lemon hollandaise.

Sausage, Red Onion & Cheddar Frittata

MIDDAY
Seared Salmon
Served with fresh tomato salsa, herby couscous, and a coconut tahini dressing.

Grilled Chicken Caesar Salad
Crunchy romaine, cucumber, croutons, anchovies, and Parmesan.

Mediterranean Mezze
Tzatziki, hummus, warm breads, pork skewers, and a stone fruit Caprese salad.

Thai Steak Noodle Salad
Fresh coriander, lime, and toasted cashews.

Peruvian Chicken Thighs
Served with turmeric rice, aji verde, and salsa.

Grilled Prawn Skewers
Served with pesto rice and a roasted red pepper and burrata salad.

Sesame Beef Tataki
Served with vegetable summer rolls and a peanut dipping sauce.

HORS D'OEUVRES
Sea Bass Crudo
Orange and cucumber.

Confit Tomato & Whipped Ricotta Crostini

Mozzarella-Stuffed Arancini
Served with tomato dipping sauce.

Cantaloupe Wrapped in Prosciutto

Courgette Fritters
Served with mint yogurt.

Tuna Tartare on Toasted Brioche
Finished with crème fraîche and chives.

Charcuterie Board
A selection of cured meats, soft cheeses, and seasonal fruit.

MAIN
Glazed Sea Bass
Served with beurre blanc and charred leeks.

Steak
Served with peppercorn sauce, potato pavé, and blanched asparagus.

Saffron Risotto
Served with butter-poached lobster and confit tomatoes.

Herb-Crusted Lamb Rack
Served with fried polenta, roasted broccolini, and salsa verde.

Mexican Feast
Spicy pork tacos, corn ribs, and zingy slaw.

Salmon
Served with pea purée, potato fondant, and white wine mussels.

Slow-Cooked Sausage Ragù
Served over cavatelli pasta with Parmesan and a bitter leaf and ricotta salad.

DESSERT
Dark Chocolate Mousse
Finished with sea salt and dark cherries.

Lemon Tart
Served with honey cream and fresh raspberries.

Burnt Basque Cheesecake
Served with sticky brown sugar plums.

Pistachio Tiramisu

Espresso, Caramel & Hazelnut Semifreddo

Mango Panna Cotta
Served with white chocolate crèmeux.

Almond & Nectarine Cake
Served with whipped mascarpone.

Chocolate Cake
Finished with coffee frosting and fresh strawberries.