Awatea

DAYBREAK

French crepes- Selection of savoury and sweet options:
– Ham and gruyere cheese with a side of hollandaise sauce
– Strawberries, blueberries, maple syrup and whipped cream
– Classic lemon and sugar

Handcrafted muesli – Served with Greek yogurt and a medley of fresh, seasonal fruits.
Smashed avocado on toasted focaccia – With crispy bacon strips, crumbled feta, and cherry tomatoes.
Shakshouka – Gently poached eggs cooked in a fragrant, spiced bell pepper, spinach, and tomato sauce. Served with crusty bread.
Freshly baked bagels – Served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto, and preserves.
Classic Eggs Benedict – Poached egg on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce and a side of spinach.

MIDDAY

Spiced fish tacos – Served on a toasted corn tortilla, topped with fresh salsa, cheese, avocado cream, and greens grown on the Awatea.
Loaded Mediterranean Falafel Bowl – Falafel on a bed of hummus, served with labneh, pita bread, and a couscous salad.
Grilled chicken skewers – Served with a zesty ricotta, heirloom tomato, and caper salad and freshly baked artisan bread.
Tortilla Española – Spanish potato tortilla served with a simple, green tuna salad.
Spaghetti alla puttanesca – Served with an arugula, shaved parmesan, and balsamic reduction salad and crusty bread.
Chicken katsu – Crispy panko chicken, steamed rice, shredded cabbage salad, tonkatsu sauce, and Japanese mayo.

APPETIZERS

Charcuterie board – A selection of cheeses, crostini, cured meats, olives, and fruit.
Mini hash browns – Topped with salmon, cream cheese, and capers.
Pickled chili, anchovy, olive, mozzarella mini skewers.
Bruschetta – Grated garlic, crushed tomato, ricotta, basil, olive oil.
Smoked salmon rollettes – Served in a crispy tortilla shell.
Ceviche tostadas.

MAIN

Paella – Chicken, chorizo, and artichoke sitting in a bed of saffron-infused bomba rice, finished with a hearty squeeze of lemon and served with a crisp green salad.
Japanese tasting menu – Tuna tartare on thinly sliced cucumber, sashimi, crispy rice cakes topped with spicy tuna, teriyaki chicken sushi, karaage chicken, and pork gyoza.
Pizza night –
– Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)
– Anchovy, garlic, and extra cheese
– Roasted aubergine, zucchini, onion, and mushroom with feta
– Pepperoni
Classic New Zealand pie – Slow-roasted beef stew topped with cheese, wrapped in homemade flaky puff pastry. Served with a simple green salad.
BBQ pulled pork – Served on a tangzhong burger bun with melted cheese and zesty coleslaw, accompanied by hand-cut wedges.
Sesame-crusted seared tuna – Served with a fresh green salad topped with crispy noodles and an Asian-inspired dressing.

DESSERT

Chocolate torte – Served with strawberries and whipped cream.
Mango sorbet – With an almond crumb and passionfruit coulis.
Sticky date pudding – With vanilla ice cream and butterscotch sauce.
Vanilla and ground almond cake – With blueberry drizzle and crème fraîche.
Classic tiramisu.

DRINKS

Awatea stocks up the bar aboard to guests’ preferences. Our “ship’s bar” list includes these fine brands:
Vodka
– Absolute
– Finlandia
– Tito’s
Gin
– Tanqueray
– Bombay
– Beefeater
Tequila
– José Cuervo Gold
Rum
– Mount Gay
– Cruzan Gold (flavored rums too)
– Bacardi
– Old Nick
– Malibu Coconut
– Captain Morgan Spiced
Whiskey
– Johnny Walker Black Label
– J & B
– Seagram’s VO
– Crown Royal
– Jameson
– Jack Daniels
Cognac & Liqueurs
– Martell VS Cognac
– Kahlua
– Bailey’s Irish Cream
– Grand Marnier
– Amaretto Di Saronno
Beers
– Budweiser
– Bud Light
– Heineken
– Amstel Light
– Carib
– Coors Light
– Red Stripe
– Presidente
Wines – A selection based on guests’ preferences ranging from $12 to $25 per bottle, with whites at the lower end and reds at the higher end.