A sample from Niki’s Galley

BREAKFASTS:

All breakfasts served with a selection of Cereals, Toasts, Jams, Fresh Fruit Platter, and a constant supply of Tea, Coffee and Fruit Juices

… Bloody Revenge or Mango Mimosa for a refreshing start…

* Blueberry Banana Pancake Stacks with Crème Fraiche, Warm Maple Syrup & a side of Crispy Bacon

* Eggs Benedict BR5 style-Canadian Bacon, Poached eggs, Silky Hollandaise & Steamed Asparagus

* Smoked Salmon and Lemony Crème Fraiche Bagels sprinkled with Capers & Dill

*Fresh Fruit, Captain’s Granola & Yogurt Parfaits served with a mini Carrot & Orange Muffin

*Banana & Baileys Baked French Toast with Cinnamon & Brown Sugar Syrup

LUNCHES:

Served with fresh, galley-made bread

* Mango Mojo Grilled shrimp with Papaya, Mango & Avocado Salad and Honey Spiced nuts

* Marinated & Seared  Chicken, Crispy Greens & Crunchy Garlic Croutons topped with Bacon & galley-made Caesar Sauce

*Seared Pork Tenderloin Basted with Thai Paste, served on warm corn salsa with a  zesty mango & ginger salad

* Hot Tuna with Basil Crème Fraiche on a warm bed of Mange Tout, Grape Tomatoes and Black Olives

*BR5 Burgers, grilled to your liking, served with fresh tomato chutney, Crispy Battered Onion Rings & Sweet Sour Slaw

With something sweet to finish… Cookies, Brownies, Sorbet …

HORS D’OEURVES:

With a cool Captain’s choice ‘froo froo’ cocktail and an awesome sunset, what could be more fitting than a treat to tantalize your taste buds.

 *Smoked Salmon  Dill & Chive Blinis spiked with Lemon zest, *Mango & Black Bean Salsa Tostito Triangles

*Salmon Tartare on galley-made Salty Sea Crisps

DINNER

When the large cockpit table is dressed with fine linens and silverware, the lights are dimmed and the wine decanted or chilled, it is just the beginning of a fantastic evening with fabulous food and charming company…and it happens every night on Best Revenge 5.

For STARTERS:

*Green Gazpacho & parmesan slice

*Watermelon, Prosciutto & Goats Cheese Salad with Roasted Cumin Seed Dressing & Toasted Pine Nuts

*Pesto & Parmesan Grilled Mussels

*Honey Roasted Butternut Squash & Lime Soup with Crème Fraiche & Basil Pesto

*Artichoke, Salted Lemon & Bresaola on Arugula & Almond Salad with a Honey Thyme Dressing

ENTRÉEs:

*Mahi Mahi poached in Thai Coconut Sauce with Roasted Eggplant,

Coconut Cumin Rice & Steamed Sesame Broccoli

*Island Tenderloin Brochettes-grilled cuts of Tenderloin, Marinated in Island Spices, served on a Tropical Salsa, with Coriander Roasted Sweet Potato Wedges & Lemon Grass & Ginger Crème Fraiche, finished with Bacon Wrapped Asparagus.

*Seared & oven finished Rack of Lamb with Rosemary & Anchovy Sauce, Creamy Caramelized Garlic Mash, and Braised Greens

*Lemon Thyme side of Salmon, with Tangy Tartar sauce, French Dressed Green Beans, and Pistachio & Mixed Herb Couscous  

*Bacon Wrapped Tenderloin accompanied by Salsa Verde with Sweet Roasted Vegetables and a Griddled Portobello Soaked in a Crushed Garlic, Lemon Anchovy Marinade

THE FINALE:

*Sweet Berry Meringues drizzled with a sharp Raspberry Coulis

*Banoffee Tarts-soft Caramel & sliced Bananas in a Sweet Pastry Case, topped with Coffee Whipped Cream and Chocolate Shavings

*Warmed Chocolate Tart with Vanilla Ice Cream

*Mango infused Crème Brulee with toasted Coconut

*Rich Peanut Butter & Chocolate Cheesecake

Herbal, Black Tea and Regular or decaf coffee served after dinner with your choice of liqueur and fine minted chocolates.

Children’s and Special diets also catered for.