Hot and cold breakfast served alternate days: freshly brewed coffee and tea, fruit smoothie, mimosa, or bloody Mary.

• A selection of fresh tropical fruit, yogurts, Muesli, oats, toast and bagels, jam, preserves and marmalade every morning followed by:
• Scrambled eggs over an English muffin with bacon, caramelized banana, grilled tomato & fresh basil
• Mini pancakes with homemade traditional lemon curd, clotted cream, and a mix of fresh berries
• Eggs Benedict served with wilted spinach, sautéed mushrooms & bacon
• Chia seed coconut & honey sorbet with fresh fruit and crispy warm waffle
• Carrot & sultana muffins topped with toasted coconut and lemon cream frosting
• Arnold Bennett omelet with steamed asparagus
• Savory quarto herbed muffins with Prosciutto & Cream Cheese

• Freshly baked bread rolls, homemade salad dressings and fresh green salads served alongside
• Sesame seared tuna served over a delicately spiced potato and green bean salad, drizzled with coriander & caper dressing
• Golden chicken breast served over a tossed mixed rice salad and satay lemongrass sauce
• Blackened mahi mahi, with chunky hand-cut potato fries and a rainbow coleslaw, sprinkled with a Creole salad dressing
• Individual salmon & asparagus, sun-dried tomato, olive & goat cheese quiche with apricot & mint potato salad
• Traditional South African bobotie with yellow rice served with salsa and chutney
• Gourmet lamb burgers with mint mayonnaise & skinny Cajun sweet potato fries

• Crudité board of fresh raw vegetables with a boat made flatbread, hummus, and pesto
• Mixed mediterranean mezze platter – Muhammara red pepper spread & olive tapenade with crispy baguette
• Hot artichoke & spinach dip with tortilla wedges
• Smoked salmon mousse on cucumber & melba slices
• Mini quesadillas with guacamole and salsa
• Baked brie, with caramelized onion, baked garlic, and pita bread
• Selection of cheese and gourmet deli meats with homemade chutney, fruits, and nuts

• Portobello mushroom and pesto melt with warm roasted pine kernels
• Rack of lamb with pistachio herb crust, quinoa cake & roasted ratatouille
• Chocolate and ginger fondant tart, with a sweet mascarpone
• Parsnip, coconut & lemongrass soup
• Sesame crusted tuna steaks, citrus rice, sautéed vegetables with pine nut pesto
• Homemade amarula crème brulee
• Fresh posh fish cakes on a bed of mixed greens
• On-Board BBQ: red wine marinated steak with mushroom sauce, served with scalloped potato au gratin
• Homemade tiramisu with fresh berries
• Pear salad with Roquefort walnut dressing
• Apple & sage pork tenderloin, cracked garlic baby potatoes & green spring vegetables
• Pavlova served with fresh cream and fruits
• Mediterranean stuffed peppers with balsamic reduction
• Fresh lobster with coconut rice, lemon sauce, and asparagus
• Passionfruit & lemon deconstructed cheesecake
• Marinated halloumi kebabs with fresh herbs
• Salmon en-croute with lime & coriander sauce grilled zucchini & spinach with hazelnut sprinkles
• Traditional english apple and raspberry crumble, with freshly whipped Baileys cream
• Prosciutto melon spinach salad
• Shrimp scampi with Linguine & freshly baked olive & garlic sourdough bread
• Flourless chocolate tarte with homemade ice-cream

• Egg, bacon & potato breakfast skillet
• Chia seed and coconut pudding with fresh fruits coulis
• Banana bread and chocolate chips
• Eggs frittata with spinach, bell peppers, sautéed mushrooms and bacon
• Avocado toast and poached eggs
• Various breakfast sandwiches

• Pasta salad, olives, feta with chicken and prawns skewers 
• Stuffed peppers with salad, bread, olive oil and balsamic, mozzarella 
• Marinated chicken with roasted vegetables 
• Fish (salmon, tuna or other) with asparagus, green beans and lemon sauce 
• Tuna tataki with fresh green salad and soy sauce reduction 
• On-board BBQ 
• Roasted pork tenderloin with honey/garlic sauce and mashed potato 
• Creamy risotto with shrimp
• Garlic butter lobster tails 

• Veggie platters with hummus, taztziki and fresh pesto 
• Charcuterie board with crackers, jams & cheese 
• Mini sandwich 
• Mix of nuts and dried berries 
• Chocolate fondant with vanilla ice cream 
• Pavlova with tropical fruits 
• Tiramisu (classic or fruity) 
• Cheesecake my way 
• Fresh fruits salad with basil 
• Tartelette mini tart with fruits or chocolate

Always served with fresh fruit, coffee, tea and fresh juice

• Shakshuka with poached eggs and spinach in a bed of bell peppers and tomato sauce served with toast.
• Eggs Benedict with a choice of smoked salmon or prosciutto
• Shakshuka,served with homemade bread
• Full english breakfast
• Warm oat bowl served with seasonal fresh fruit
• Salmon, red onion, roast tomato and goats cheese quiche

• Mexican burrito bowl
• Grilled shrimp served on a bed of pearl couscous
• Whole roast chicken on a bed of grain served with freshly baked bread rolls
• Greek lamb meatball salad served with a green princess sauce
• Fresh crab cakes with a side salad

• Bruschetta
• Charcuterie board
• Caprese platter
• Mexican selection
• Baked Brie

• Salmon ceviche
• Seared scallops served with curried carrot puree
• Whipped feta and roast tomatoes served with toast
• Melon prosciutto and mozzarella salad
• Spinach and ricotta ravioli served with burnt sage butter

• Coconut poached cod served with black rice, steamed spinach and crispy onion
• Lobster tail with pea risotto
• Surf and turf with butternut puree and asparagus
• Pork tenderloin on mash with vegetables
• Teriyaki grilled salmon , rice and vegetables

• Deconstructed chocolate brownie
• Grilled pineapple and homemade ice cream
• Coconut chia pudding with kiwi
• Poached pear with mascarpone cream
• Vanilla citrus creme brûlée