Giovanni

Gio is a highly experienced Captain who finds his fulfilment from connecting people with the sea and enjoying their experiences vicariously through them. Born and raised in London, his career began at young age teaching sailing and windsurfing at home and in Greece. A before moving to Australia to study for a degree in marine biology, conduct underwater acoustic research and guide marine wildlife tours. Eventually he bought his own 50ft sailboat and used it to lead documentary filmmaking expeditions thousands of miles around the Caribbean, resulting in work published by National Geographic. He is also an expert freediver and a PADI Dive Instructor. Gio takes great pride in ensuring the highest levels of safety onboard while helping guests to have the adventure of a lifetime.

Gio is joined by...

Ryan
A traditionally trained chef with 16 years culinary experience, Ryan has followed his larger than life passion for cooking exquisite food for over half his life. He has frequently been headhunted to create diverse menus in the fine-dining restaurant industry before winning an international cooking competition three years ago that put him onto the worlds largest superyachts. We stole him away for a new chapter in his career to chef on smaller boats like Lolalita where he enjoys a more personal and interactive experience with the guests, teasing them with flavours throughout each day. He has an excellent knowledge of many styles of cuisine from asian to mediterranean and good old BBQ and takes pride in sourcing the finest ingredients around.

Raven
A south Florida girl passionate about the sunshine, Raven spent most of her previous life working for an iconic hotel and tiki bar on Hollywood beach, mixing drinks and looking after hotel guests. As a long term member of the team she understood the importance of maintaining a reputation for outstanding service and hospitality, bringing in a crowd of regulars who could always feel at home under her care. She recently moved into the yachting industry to explore beyond the horizon while using her eye for detail to maintain a first class hotel environment onboard and making sure her guests always feel pampered and well looked after. She’s also out on deck, pulling lines and driving the tender, making sure the adventure is always flowing.

SEVEN DAY MENU

Chef Ryan Katona

NOTES:

A CHOICE SELECTION OF BREAKFAST ITEMS SERVED DAILY WOULD INCLUDE BREADS, BAGELS AND PASTRIES, CEREALS, YOGURTS, FRESH FRUITS, HOUSE MADE GRANOLA AND FRESH SQUEEZED JUICES

A VARIETY OF COOKED BREAKFASTS WILL ALSO BE AVAILABLE UPON REQUEST, SUCH AS CREPES, FRENCH TOAST, PANCAKES, WAFFLES, EGGS ANY WAY, OATMEAL, ETC.

Day One

Lunch

Beef Carpaccio With Rocket, Pine Nuts  And Charred Lemon Vinaigrette

Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables

Canape

Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil

Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce

Dinner

Blackened Mahi Mahi And Roasted Red Pepper Rouille

Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Tarte Tatin With Pecan Creme Fraiche

Day Two

Lunch

Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, On Grilled Sourdough Bread With An Avocado Aioli

Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates

Canape

Spinach & Artichoke Dip

Grilled Hanger Steak With Black Fig Demi-Glace 

Dinner

Marbled Avocado Tiles With Mango Ceviche

72-Hour Sherry Braised Beef Short Ribs

Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette

Ice Cream Parfait Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top

Day Three

Lunch

Kansas City Style Barbeque Ribs With Watermelon Mint Salad

Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf

Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting

Canape

Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités

Escargot With Beurre De Bourgogne

Dinner

Traditional Beef Wellington

Sauteed Rainbow Trout With Lemon Caper Beurre Blanc

Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette

Peppermint Tartlets

Day Four

Lunch

Korean Marinated Tri-Tip Skewers Grilled With Shishito Peppers And Sweetie Drops

Red Quinoa And Rocket  Salad With  Halloumi And A Sweet And Smokey Vinaigrette

Seared Ahi Tuna Sashimi With Soy Ginger Lime Sauce And Seaweed Salad

Dinner

Herb Incrusted Calamari Steaks Topped With Sautéed Lobster Knuckle, Lump Crab, And Bay Scallops In A Sweet corn Veloute

Duck Leg Confit With Vanilla Demi-Glace

Yam And Sweet Potato Au Gratin Gruyere

Roasted Brussels Sprouts With Maple Cured Bacon, Thyme Roasted Apples And Stout Mustard Sauce

Lavender Crème Brulee Served With A Shot Of Chilled Limoncello

Day Five 

Lunch

Red And Golden Beet Gazpacho With A Crab Salad Quenelle  

Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus

Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream  

Canape

Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce

Cucumber Slices With Dill Cream Cheese And Smoked Salmon

Dinner

Pan Seared Sea Scallops And Pork Belly With A Cherry Gastrique

Free Range Chicken Breast Baked With A Shrimp And Crabmeat Stuffing, Topped With Lobster Saffron Cream

Wild Mushroom Risotto, Green Bean Almondine, Leaf Salad

Passion-Fruit Mousse With Bittersweet Chocolate, Poached Strawberries, And Candy Dust

Day Six

Lunch

Mac n’ Cheese Stuffed Grilled Cheese Wedges In Tomato Bisque Drizzled With Chive Crème Fraiche

Chopped Kale with a creamy Caesar dressing and Garlic Croutons

Green Shawarma Marinated Chargrilled Salmon

Grapefruit And Fennel Salad With A Ginger And Pomegranate Vinaigrette

Dinner

Beef Fillet Entrecote Bordelaise

Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts

Chargrilled Asparagus With Himalayan Black Salt

Spiced Rum Bread Pudding With Dried Cherries, Crème Anglaise, And Cinnamon Ice Cream

Day Seven

Lunch

Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs

Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra

Deep Fried Cookie Dough With Brandy Caramel Ice Cream

Canape

Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese

Steak Tartare With House Made Chips 

Dinner

Shredded Cucumber Salad With Tomato Confit, Chèvre, Powered Bacon And Yogurt Dill Dressing

Crown Roast Of Lamb Filled With Harvest Vegetable Couscous

Squid Ink And Truffle Fettuccini Lobster And Shrimp A La Crème 

Classic Chocolate Fondant