It seems many readers want to see more menu samples. That’s understandable – the meals offgered during a Caribbean yacht charter vacation can be truly amazing.
Recently, during the annual Antigua Charter Yacht Meeting, a group of yachting professionals were invited onboard the 57 meter superyacht DIAMOND A (formerly named ULTIMA III) to sample the cuisine of Head Chef Duncan Thomson and Chef Adam Rice.
Captain Owen Jones welcomed guests onboard with a glasss of champagne, served in the main saloon, and then led a tour of the yacht. After the tour and a brief review of recent upgrades to the yacht, guests were escorted to the large, round main dining table, which was beautifully set by Chief Stewardess Lana Greenwood and her team.
The first presentation was Seared Spanish Mackerel with Tomato Vinaigrette, Celery Seed, and Micro Celery. Next came the main course – a Whole Roasted Sea Bass, Endive Braised in Orange Juice, Almonds, Saffron, and Champagne-infused Green Grapes.
The last course, but definitely not the least, was the dessert: Lemon Tartlette, Bruleed Meringue, Cardamom and Coconut Ice Cream with Pine Nut Praline.
Not only was the food, prepared by chefs Duncan and Adam, delicious, but all present report the quality of the service was outstanding as well!
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