Reach

REACH Catamaran Chef Sarah’s Sample Menu

Each breakfast is served with a seasonal fruit platter and yoghurt/granola parfaits

DAYBREAK

Eggs Benedict with hollandaise foam served on a homemade English muffin
Avocado toast on crusty sourdough bread with beetroot hummus, blistered cherry tomatoes and boiled eggs
Potato latkes with smoked salmon, whipped feta cream cheese, asparagus and pickled red onion (optional poached egg)
French toast stack served with fresh berries, maple syrup and coconut yoghurt
Turkish eggs served with homemade chilli crisp and crusty sourdough bread
‘Build your own’ bagel board spread served with a selection of smoked salmon, cured meats, cream cheese, avocado, cucumber, tomatoes, capers, red onion, boiled eggs and other seasonal vegetables
Fresh açai smoothie bowls served with fried eggs, fresh croissants, caprese and avocado salad

MIDDAY

Fresh tuna poke stack with edamame and mint oil served with spring rolls
Marinated steak on the BBQ with homemade chimichurri, served with Caesar salad, homemade skinny fries and aioli
Crispy fish tacos with avocado and cilantro cream, picked red cabbage and mango salsa
Shrimp with pearl couscous salad, fried leeks, pine nuts, garlic aioli, toasted breadcrumbs and lobster broth
Buttermilk cornflake fried hot honey chicken sandwiches with sriracha mayo, pickles and shredded cabbage
Slow roasted cumin lamb shoulder with fresh mint, labneh and pomegranates served with blistered tomatoes on herbed yoghurt, hazelnut green bean salad and pita breads
Greek spread with lamb koftas on pumpkin hummus, fresh Greek salad, hot honey fried halloumi, tzatziki and fresh homemade flatbreads/focaccia

APPETIZERS

Crispy Korean fried chicken bao buns with sriracha aioli
Italian toast with whipped herb and garlic feta, prosciutto, sun-dried tomato mayo, balsamic pearls, tomatoes and parmesan
Fresh ceviche on wonton crisps with avocado creme and jalapeños
Bacon and cheese croquettes served on a homemade roasted red pepper sauce and aioli
Mini tuna tartare tacos with crunchy Asian cucumber, avocado and aioli
Herbed goat cheese, fig, prosciutto and honey galette
Charcuterie board served with selected speciality cured meats and cheese with homemade hummus and fresh vegetables

MAIN

Beef ragu lasagne with béchamel, egg yolk, parmesan and herb oil OR Homemade spinach and ricotta ravioli served on slow cooked beef ragu served with an orange zest burrata and thin crispy sourdough bread
Lobster and truffle macaroni and cheese with homemade sourdough breadcrumbs
Homemade seafood linguine with a prawn bisque
Braised beef short ribs served on potato puree with roasted carrots and broccoli
Pan fried sea bass with parsnip puree, seared scallops, bacon, fried parsnip chips and burnt butter sauce
Chicken breast served with a mushroom bisque, sautéed mushrooms, black garlic aioli, herb cream and fondant potatoes
Pesto orzo with crispy pan seared salmon and lemon zest

DESSERT

White chocolate creme brûlée with fresh berries and coral
Lemon meringue tart with burnt meringue, lemon gel and fresh strawberries
Panna cotta served with a sesame maple crisp
Italian tiramisu with chocolate shavings
Burnt Basque cheesecake with pistachio and fresh raspberries
Chocolate hazelnut brownie served with homemade vanilla bean ice cream
Summer Eton mess with meringue, fresh berries and passionfruit

Standard Ships Bar

Non-alcoholic

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bullet
Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light<