yacht gourmet restaurant & cafe menu

• United Arab Emirates /
• Abu Dhabi /
• Yacht Gourmet Restaurant & cafe /
• Yacht Gourmet Restaurant & cafe menu

Yacht Gourmet Restaurant & cafe Menu

Menu added by users february 04, 2024.

Menu added by users October 10, 2022

Menu added by users June 26, 2021

Menu added by users October 16, 2020

Menu added by users February 27, 2020

Menu added by users November 30, -1

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Yacht Gourmet Restaurant

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People tend to check in during these times:

• 8:00 PM–3:00 AM
• 5:00 PM–4:00 AM
• 4:00 PM–5:00 PM
• 7:00 PM–8:00 PM
• 10:00 PM–3:00 AM
• 8:00 PM–2:00 AM
• 7:00 PM–3:00 AM
• 7:00 PM–2:00 AM

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Marina Mall-First Floor-inside Borders

"Try it on weekdays , very calm and the order is perfect ;)"

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TCHE TCHE تشي تشي

Corniche St (Sultan bin Zayed the First St)

"Tche Tche started to be one of my fav shisha cafes in town. Friendly staff, quality shisha and relaxed atmosphere."

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"Great mall with plenty to see and do. A great variety of different shops. Good for fountain spotting, too."

مارينا اليخوت كافيه

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"The sea view is awesome. Great for actives and gatherings. Usually busy in winter. Cafes and bike rentals are available."

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Abu Dhabi, United Arab Emirates

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YACHT GOURMET CAFE & RESTAURANT (MENU DESIGN)

Creative Fields

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Food Styling

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FINE DINING

• What is Luxury All-Inclusive?
• Our Destinations and Fleets
• FAQs and What's Included
• Sample Menus
• Meet the Brokers
• Request a Quote

Experience fine dining aboard your own private yacht, with a bespoke menu created for you by our gourmet chefs, part of your Luxury All-Inclusive Yacht Charters.

Here are some sample menus to whet your appetite.

Sample Breakfast Menu

Thick cut grilled sour dough toast, topped with bacon, smashed avocado, poached egg and sprinkled with feta

Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt

Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon

Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella, egg over easy, caramelised onion and crispy proscuitto

Fluffy Omelette with your choice of filling, with a side of grilled seasoned vine ripened tomatoes

Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.

Thick sliced brioche French toast stuffed with apple strudel

Sample Lunch Menu

Bang Bang Vietnamese noodle salad, tossed with jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice-wine vinegar dressing; followed by mango sorbet

Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a summer salad topped with beetroot chips

Made to order traditional Italian thin crust pizzas served with green salad and poppy seed dressing; followed by mini citrus tart

A medley of pork, chicken and beef satay marinated meat kebabs, served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf; followed by mini chocolate chip cookie cake

Grilled wild salmon on a bed of lentils, brown rice, shredded carrot and roasted garlic with and orange and manuka honey miso dressing served with a garden salad; followed by lamington cake

Middle Eastern meze - a selection of mint and cumin lamb balls, falafel, tabhuli, tzatziki dip, humus and oven warmed pita bread, followed by raspberry sorbet

Gourmet steak sandwich with grilled wagu beef, served in a brioche bun with red onion jam, gorgonzola, arugula, and a side of apple slaw; followed by warm gooey brownies with vanilla bean ice-cream

Sample Dinner Menu

Shot glass with chilled watermelon and basil soup

Thai Green mango salad

Mini Goat savoury cheesecake topped with red onion jam

Pumpkin Soup with cracked pepper and infused with vodka

En salata Caprese Salad

Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing

New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction

Beef Rending (slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa

Linguini zucchini with pistachio pesto jumbo prawns topped with a parmesan lace wafer

Pan seared Ahi tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi mayo sauce, with a garnish of Wakame seaweed salad

Porchini dry encrusted fillet mignon on a bed of roasted garlic smashed potatoes with a confetti of oven roasted grape tomatoes, leeks and shitake mushrooms, with a drizzle of port wine reduction sauce

Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish

Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choi

Dark chocolate warm flourless chocolate cake with a raspberry coulee

Sticky croissant pudding with dolce leche ice cream

Filo flower filled with Chantilly cream and summer berries with a soft toffee swirl

Apple and rhubarb crumble with creme anglaise

Mini New York cheese cake topped with passionfruit glaze and Persian cotton candy

Caramelised banana spring rolls with Nougat ice cream

Mini tirimasu

Azuria Blue

Mark and Sally Duncan, Captain and Chef aboard Azuria

In a shaker, 2 parts Coconut Rum, 1 part White Rum, 1 Part Blue Curacao, 3 parts Pineapple Juice and ice. Serve over ice with a Dash of Club Soda, a slice of Pineapple and a Maraschino Cherry.

Callista Classic

Roland and Vanessa Schaeffer, Captain and Chef aboard Callista

• ½ oz fresh lime juice
• 1 oz Passion fruit syrup
• 2 oz Westerhall 7-year aged dark rum
• Glass- Coupe
• Garnish- Lime twist

Fill a coupe with ice and water to chill. After well chilled, throw out ice and water. Dip wet rim of coupe into a nutmeg and sugar mixture. In an ice filled shaker, pour all ingredients and shake vigorously for 15 seconds to get a really good chill. Strain into coupe and garnish with lime twist.

Rosemary Jalapeño Daiquiri

Jeff and Caitlin Nichols, Captain and Chef aboard Port- Vino

Muddle 1 slice jalapeño and half sprig of rosemary with 3/4 oz simple syrup. Add 3/4 oz lime juice and 2oz Mount Gay silver rum and shake with ice. Strain into ice filled glass and garnish.

These menus were created for Horizon by Gourmet Galley Chef Lisa Mead. See more of her work at lisamead.com

Here are some of Lisa's favourite recipes for you to try at home!

Starter: Shrimp cakes with a papaya cream dipping sauce

Main: Linguini zucchini with pistachio pesto and shredded chicken and a parmesan lace garnish

Dessert: Dark chocolate banana spring rolls with a Creme Anglaise sauce

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Dine with us waterside

We pride ourselves on a variety of fare with fresh, wholesome ingredients and our menu is ever-evolving.

Impeccable attention to every detail so you can relax and enjoy.

The cocktails flow with creative mixology. We have a full bar, choice craft beers, along with a selection of delicious wines.

Entertainment is important. We enjoy having live music on the weekends.

• Cars, Jets & Yachts

Enjoy a Gourmet Yacht Charter with a Michelin-Level Chef

Many yachts have chefs with Michelin-starred backgrounds who can craft a fully bespoke menu for guests.

By Ellie Brade

It goes without saying that a yacht charter is one of the most luxurious experiences in the world. For gourmands, yachts known for gastronomic excellence are sure to delight, and for wine connoisseurs, select yachts will often have their own private cellars. Many yachts will have a chef with backgrounds in Michelin-starred establishments, and every charter yacht will craft a fully bespoke menu for guests.

The 239-ft Titania is one yacht charter choice that will impress thanks to her experienced private chef and multiple on-board dining spaces, including six dining tables, to choose from. Expect food and beverages at their absolute finest from Titania ’s head chef Nick Clark, who has worked in many of Europe’s leading restaurants and has a love for international cuisine. For wellness fans, chef Clark has a particular focus on nutrition and using organic produce whenever possible. His tantalizing menus showcase all the best flavors and cooking styles of the yacht’s changing cruising grounds.

For a setting to match the exquisite fare being served, the crew of Titania takes pleasure in turning their hands to a table decor scheme or theme to suit any occasion, whether a 10-course tasting meal or a birthday celebration. Her guests can enjoy sweeping views across the ocean from the full dining table on the main aft deck while, inside, a formal circular table is the ideal setting for a silver service dinner. The swim-up bar in Titania ’s 15-ft pool is a popular stop off for an icy fruit cocktail.

[See also: The Best Luxury Yacht Builders in the World]

From $495,000 per week, burgessyachts.com

An aerial view of Titania

Two charter yachts for gourmands

These Yacht Charters Offer Prime Access to Remarkable Places

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The Ultimate Guide to Hydrogen-powered Yachts

The elegant, 240’2’’ Laurel ’s many amenities include a private dining room for up to 16 guests, with a starlight ceiling above the table that creates a special atmosphere. Private verandas on each side of the yacht provide the perfect spot for a romantic meal for two. For simple pleasures, the outdoor cafe with granite bar on the upper deck is the ideal spot for a piping hot coffee with the best views in the house. Chef Patrick Matthews’ signature style blends ‘food, passion and art.’

From $525,000 per week, iyc.com

Al fresco dining on Laurel

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With her sophisticated and chic, Art Deco-inspired interior, the multi-award winning, 206’69” 11.11 has a reputation for excellence. Share a beverage at the custom cocktail bar in the sky lounge before wandering out to be seated at the alfresco, backlit dining table for 14. The yacht has not one, but two, highly experienced head chefs on rotation who specialize in creating custom menus using the freshest local ingredients. Chef Anthony Bantoft’s Cucumber and Langoustine Ceviche is a must-try.

From $742,000 per week, y.co

The dining salon on 11.11 /  ©Jim Raycroft

Ellie Brade

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Everything you need to know about being a superyacht chef

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Sample Yacht Chef Menu

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Writing a well balanced 7 day yacht chef menu can seem daunting. But it doesn’t have to be. You already have all of the skills to write the meal plan, because you do it already.

With a yacht chef menu, you need to show your creative flair through words. You need to ensure your meal plan is cohesive enough, yet varied in ingredients and techniques to show your wide reaching abilities.

The Superyacht Chef covers both head chefs and crew chefs, so we have provided you with two examples. If you applying for a crew chef role, you must still submit a meal plan to show you understand the needs of a diverse crews palate and that you are capable of cooking a range of meal styles.

A 7 day Crew menu

A yacht chef menu for crew should be diverse and be peppered with plenty of comfort foods. Crew work long hours in a season and enjoy the comfort food of home. Meals that crew love still include pasta, pizza or sandwich days.

It can be helpful to know in advance if the yacht you are applying for has dietary requirements on board. You can then tailor your basic 7 day crew meal plan to include these options.

A current crew chef wrote the example yacht chef meal plan. It is written with the expectation of moving onto a boat with 20+ crew.

A 7 day Guest menu

Planning your menu for guests can be difficult without knowing what your guest’s tastes and preferences are. The best thing to do here is plan out your food using your best dishes. You want the menu to be cohesive, while still showcasing your talents.

You may be asked to submit a seperate buffet-style menu. Here is a very brief version of that as an example. It would depend on the size of the boat you are applying for, and also if the yacht charters or is private. Again, guest preferences would always come first, so you really just want to show off your skills and cooking vibe.

Do’s and Don’ts of writing your yacht chef menu.

• Keep your yacht chef menu clean and simple to read.
• Make sure it is written in English.
• Not all captains are foodies or know too much of the chef jargon used, so do try to keep it minimal and use English words where you can. Creating half a menu in French to make it seem fancy, may just make your application look unapproachable.
• Do ask for preferences when you apply for a boat, you can then amend your yacht chef meal plan to suit.

It’s important to note, many private yacht owners want nice food cooked well, but more often than not, they are looking for some simplicity too.

I can’t tell you how many menus are from years ago, everyone just keeps the same menu all the time. In those past years, you have evolved so much with your skills, techniques, passions, what and who has inspired you and developed your repertoire, and indeed your own palette has changed too. Your menu should reflect that, be current and reflect what you love and represent. Justine Murphy CEO of mymuybueno.com

Hopefully, you now have all of the correct yacht certificates in hand, and you are now ready to dockwalk and contact crew agents.

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