Scuba Doo 55′ | All-Inclusive BVI Catamaran Charter

Granola & yogurt pot with coffee for early risers · All breakfasts served with a tropical fruit platter · Eggs Benedict served on a homemade English muffin · Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough · French pastries accompanied by a French omelette and an array of meats & cheeses · Breakfast bun – scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns · Soufflé pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats

Chicken Gyro – rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad) · Grilled peach, burrata, and prosciutto salad with a yuzu dressing · Sushi platter – assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings · Build-your-own burger served with fries and a garden salad · Moroccan-style chicken bowl – grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette · Taco spread – traditional Mexican tacos served with an array of traditional salsas · Hot honey chicken salad served with freshly baked ciabatta

Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers · Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette · Various gyoza & bao buns served with a variety of dipping sauces · Crab cakes topped with garlic aioli & ceviche served with crackers · Crostini platter – an array of carefully curated crostini · Parmesan arancini served on a bed of basil pesto · Rosemary focaccia & crudités served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade · Herb-crusted rack of lamb served with pomme purée, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad · Crispy baked fish served with steamed asparagus, pea purée, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette · Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing · Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw · Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing · Ribeye steak served with chimichurri, assorted grilled veggies, garlic purée, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing · Lobster linguine with butter-poached lobster, fresh pasta, lemon garlic & white wine sauce, parmesan crisp, herb oil, accompanied by a parmesan salad with topped with toasted pine nuts and an italtian vinaigrette

Honey pannacotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb · Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards · Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers · Crème brûlée with sugar-coated berries and berry gel · Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel · Traditional tiramisu topped with finely chopped dark chocolate