Island Hoppin’ 55 | All-Inclusive BVI Catamaran Charter

All served with yoghurt, tropical fruit platter & fresh sourdough. · Eggs Benedict · Brown butter hollendaise, poached egg, scottish smoked salmon, crispy capers and microgreens, served on a warm English muffin · French toast · Shakshuka · Tomato and pepper stew, baked eggs and smokey chorizo finished with labneh, pistachio and fresh pitta · Banana bread chocolate muffins with candied walnuts · Avocado toast · Toasted sourdough, smashed avocado, poached egg and hot honey halloumi, finished with rocket and crispy bacon crumbs · Cinnamon rolls · Soft and sticky cinnamon rolls with whipped maple and cream cheese frosting · Croque madame · Gruyere cheese and honey roast ham sandwiched between sourdough, finished with mustard béchamel, fried egg and chives

Peach and prosciutto salad · Chargrilled peaches, fresh mozzarella and prosciutto over dressed leaves, served with homemade rosemary and smoked salt focaccia · Chicken chimichurri salad · Flamegrilled chicken breast with homemade chimichurri dressing, avocado roses, pickled onion, served with homemade jalapeno cheddar bread. · Tuna poke bowls · Sushi grade ahi tuna in a ponzu and ginger sauce, a rainbow of vegetables and sticky rice, finished with spicy sriracha mayonnaise · Greek flatbreads · Oregano and lemon marinated chicken thighs wrapped in a homemade greek flatbread with fresh tzatziki and sumac onions, served with mediterranean salad · Pork bao buns · Slow cook pork belly bao buns with sticky korean gochujang sauce, pickled carrots and fresh coriander, served with crunchy peanut noodle salad · Bacon and leek tart · Crispy bacon and white wine poached leeks wrapped in crispy filo pastry, served with tomatoes, burrata and balsamic pearls

Salmon croquettes · Dill and lemon poached salmon and potato cakes rolled in panko breadcrumbs, served with homemade garlic aioli · Hummus and crudites · Smoked paprika and whipped tahini hummus with fresh pitta bread and cucumber dippers · Sushi · Freshly made spicy tuna uramaki, california rolls and cucumber maki · Charcuterie · A selection of cheeses, cured meats and chutney · Nachos · Pulled pork barbecue nachos with sour cream, guacamole and peach salsa · Whipped goats cheese · Goats cheese whipped with lemon on a pitta triangle finished with hot honey and pistachio · Bruschetta · Toasted baguette in garlic oil with confit cherry tomatoes and fresh basil · Lamb and couscous · Harissa and date glazed lamb rack with pearl couscous, pomegranate and chermoula · Fish tacos · Blackened mahi with pineapple and jalapeno salsa, avocado crema, chipotle mayonnaise and purple slaw · Beef short rib with pumpkin · Four hour braised red wine short rib with roasted pumpkin and maple purée and finished with chili parsley sourdough breadcrumbs and asparagus · Risotto with cod · Lemon infused risotto with pan fried cod, served with crispy capers and dressed lemon rocket salad · Burgers and wedges · Jerk salmon and rice · Quick cured salmon with local jerk seasoning served with mango slaw, black bean rice and crispy plantain · Steak and potatoes · Filet mignon steak with duck fat potato pavé, parsnip puree and roasted heirloom carrots.

Pavlova · Chocolate pavlova nests with macerated strawberries and raspberries · Sticky toffee pudding · Spiced banana and date sponge served with homemade salted caramel and brûlée bananas · Chocolate brownie · Brown butter chocolate brownies with homemade tonka bean ice cream and chocolate soil · Pannacotta · White chocolate and rosemary pannacotta with marinate orange and pine nut praline · Olive oil cake · Olive oil polenta cake soaked with lemon and thyme syrup and served with homemade salted honey ice cream · Poached pears · Red wine poached pears with whipped mascarpone, sesame praline and candied orange peel · Celebration cake · Four layers of chocolate sponge with vanilla icing and salted caramel sauce. A perfect way to celebrate!