Chillaxin' Charters

Robyn McCarty, Charter Broker
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Note: All breakfasts are served with tea, coffee, fruit juices, cereals, yoghurt, toast and jam.


Tropical fruit parfait layered with Caribbean honey, Greek yoghurt and boat-made granola.

Spring onion potato cakes with bacon, poached egg and boat-made ketchup.

The Captain’s Pancakes served with a fresh fruit platter, jams, honey and Canadian maple syrup.

Smoked salmon with scrambled eggs on buttered brown bread.

Breakfast Frittata.

Croque Monsieur or Croque Madame: toasted Swiss cheese and Black Forest ham sandwich with a Gallic twist. 




Note: Many lunches are accompanied with freshly baked bread.


Beef tacos with boat-made salsa, boat-made guacamole, cheese & lettuce.

Pan-fried jerk and honey fillet of salmon with mango salad.

Quiche Lorraine served with boat-made pesto.

Griddled asparagus with prawns and rouille.

Shrimp Linguine in a lemon cream sauce.

Nicoise Salad with pan seared tuna.




Spiced apple baked Camembert cheese with a selection of fresh cut Crudités.

Dragon chicken wings with a yoghurt, mint and lime dip.

Stuffed mushrooms with crispy herb bread crust.

Salmon-cucumber and ham-asparagus twists.

Marinated beetroot with goat cheese.

Stuffed mini baked potatoes with garlic and herb cream cheese. 




Provencal-style rack of lamb on potato dauphinoise with roasted broccoli and buttered French beans.

Trinidadian Fish Stew with nutmeg, sweet potato mash, baby carrots & garden peas.

Pork tenderloin with mashed potatoes, caramelized apples and a calvados and shallot sauce.

Champagne risotto with seared scallops and garlicy mozzarella bread.

Citrus roasted fresh Wahoo on a potato rosti with citrus vinaigrette and mange tout.

Prime tenderloin steak with minted new potatoes, Greek salad and coleslaw.

Sticky jerk and brown sugar pork ribs served on pineapple rice with a sweet chilli and pineapple chutney.




Poached pears with cassis coulis and fresh berries.

Basil and white chocolate cream with balsamic strawberries.

Coconut Panna-Cotta with rum roasted pineapple.

Lemon tart topped with fresh raspberries, raspberry coulis and cream.

Chocolate and Grand Marnier mousse finished with praline and a tuille wafer.

Mimosa jelly made with freshly squeezed orange juice set with champagne.


Crème Brulee.



Chillaxin' Charters