Onboard MATAU, Chef Andrea Clark focuses on fresh, healthy and light cuisine inspired by Mediterranean flavors along with lots of fresh herbs.

 Breakfast

 Homemade toasted muesli and honeyed natural yoghurt

 Seasonal fruit platter

 Freshly squeezed orange juice

 Dark roasted espresso coffee

 International selection of teas

 Classic egg dishes 

Freshly baked banana bread, toasted and topped with
cream cheese & honey if desired

 Banana, chocolate hazelnut, or berry Friands

 Lunch

 Prawn skewers with lime and green onions served with papaya chili salsa

 Thinly sliced smoked chicken
coupled with a salad of fennel and blood oranges

 Crunchy herb roasted Mahi Mahi teamed with a simple green salad
and roasted cherry tomatoes

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 All lunches are completed with Andrea’s homemade
light and refreshing fruit sorbet

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 Dinner

 For strawberry lovers - Chilled Tequila soup with strawberries and green peppercorns, garnished with additional sliced strawberries

 Pan seared Sea Bass on creamy beetroot risotto
with baby spinach and lemon cream sauce

 Fresh Blackberry and almond upside-down syrup cake
served with thick fresh cream

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Grilled courgette, aubergine and bean salad
cumin and coriander vinaigrette

 Veal Scaloppine in fresh herbed sauce

 served with Roman Artichokes inspired from the Lazio Region of Italy

Grilled Fruit Salad with Zabaglione sauce
over homemade vanilla ice cream

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Cantaloupe and crab salad on radicchio

Caramelized lime red snapper accompanied with
Roasted sweet potato on a bed of peppered polenta

 Caribbean Banana Crepes