Nauti Nickel | All-Inclusive BVI Catamaran Charter

Tahitian vanilla crêpes filled with whipped vanilla bean cream cheese, macerated seasonal berries, orange zest and a Chambord reduction, with thick-cut Canadian bacon · Caribbean huevos rancheros, poached eggs on crisped corn tortillas with bell peppers, caramelized onion, habanero heat and mango chutney, finished with Monterey Jack and lime crema · Parmesan polenta with a poached egg, crisped pancetta lardons, shaved spring onion and truffle oil with artisan toast · signature slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing, with gourmet breakfast sausage or maple-glazed bacon · potato, leek and Swiss chard hash with caramelized fingerlings, aged Gruyère and a sunny-side egg on grilled French sourdough · or Florentine eggs Benedict with wilted baby spinach, heirloom tomato and soft-poached eggs under silky hollandaise

Pan-seared salmon over shaved fennel, blood orange, compressed cucumber and microgreens with citrus beurre blanc · lobster macaroni gratin, butter-poached lobster folded through pasta in aged white cheddar and Pecorino béchamel with truffle oil and crispy pancetta, golden under the broiler · curried chicken roti, slow-simmered Caribbean curry in handmade roti with confit potatoes, turmeric vegetables and mango chutney, with roasted pineapple-carrot slaw and plantain crisps · ginger-lime ribs with mango-guava BBQ, corn on the cob and island rice with golden raisins and starfruit · brioche Monte Cristo of smoked ham, roasted turkey and aged Gruyère, custard-dipped and pan-seared, with housemade guava gastrique · tuna niçoise cakes with lemon aioli over arugula with olives, capers and fingerlings · or a truffle meatball sub in San Marzano marinara with truffle mozzarella on crusty French bread

Small plates to start: wagyu beef bao with black garlic aioli and pickled daikon · tuna tartare tostadas with avocado mousse, citrus ponzu pearls and wasabi tobiko on sesame crisps · lobster and truffle arepas with lemon aioli and pickled shallots · Moroccan spiced lamb lollipops crusted in za'atar and pistachio with saffron yogurt and harissa oil · duck confit wontons with whipped foie and charred scallion vinaigrette · charred octopus and potato millefeuille with romesco and smoked paprika oil · scallop crudo with yuzu citrus, cucumber pearls and herbs · porcini arancini with truffle dust · prosciutto-wrapped Medjool dates stuffed with blue cheese · and Thai carrot-coconut soup espuma served warm in espresso cups. Mains: beef Wellington, seared tenderloin with mushroom duxelles and prosciutto in golden puff pastry with Madeira reduction, rustic mash and baby asparagus · veal osso buco slow-braised in aromatic wine reduction over whipped root vegetable purée with butter-glazed heirloom carrots · scallops mornay with savoury ham in velvety white wine mornay, golden crumbs and Duchess potatoes · pistachio-crusted mahi-mahi with citrus beurre blanc, coconut rice and snap peas · signature Spanish paella with saffron rice, seafood, fire-roasted chicken and sausage and charred lemon · jerk pork chop with tamarind-apricot glaze, sweet potato purée and tropical slaw · or housemade gnocchi in slow-simmered bolognese ragù with shaved fennel and wild arugula

White chocolate semifreddo with crushed almonds and fresh berry compote · key lime tart in a crisp cocoa-almond shell with torched meringue and lime zest sugar · triple berry crumble of blueberries, blackberries and raspberries under oat streusel with hand-churned Tahitian vanilla bean ice cream · saffron-poached pears in Sauternes and vanilla bean reduction with mascarpone cream and pistachio praline · or caramelized mango-pineapple upside-down cake