MAGIC CAT Yacht Charter

Day 1:

Lunch:

• Freshly shucked oysters on arrival with champagne


• Crab salad with avocado, radish, chives, ruby grapefruit and endive sallad with crunch croutons


• Linguine with clams, chilli, garlic, white wine, parsley, cherry tomatoes and extra virgin olive oil

Dinner:

• Soller prawns served with a roasted tomato stuffed with ratatouille and crispy squid ink bread crumbs


• Crispy skin fillet of local seabream on a bed of wilted kale and radicchio with dill pickled ribbons of cucumber and a beurre-blanc sauce


• Deconstructed lemon meringue pie with fresh raspberries

Day 2:

Lunch:

• Steamed mussels with chilli, garlic, white wine and tomato, served with warm focaccia


• Homemade pizzas – Prosciutto, buffalo mozzarella & rocket with a garlic tomato base (anchovy, olive, caper, cherry tomato & basil)


• Served with an avocado, tomato, and mint leaf salad

Dinner:

• La corvina carpaccio with capers, radish, snow pea tendrils and micro cress salad


• Moroccan spiced Mallorcan lamb cutlets, cauliflower cous cous with pine nuts, sultanas and a minted lemon yogurt


• A light and fluffy raspberry soufflé served with a raspberry and lime sauce

Day 3:

Lunch:

• Fig, jamon, burrata and rocket salad with grissini and balsamic reduction


• Slices of Kobe beef with soba noodles, chilli and Asian greens

Dinner:

• Sundried tomato, brie and basil stuffed mushrooms


• Prawn and coconut curry with seasonal vegetables, cilantro, black sesame and crispy fried shallots, served with steamed jasmine rice


• Trio of desserts: chocolate mousse, mini cheesecake, and vanilla bean ice-cream

Day 4:

Lunch:

• Fish tacos – crispy tempura battered halibut in a soft shelled taco with red cabbage, carrot and coriander served with a chilli lime mayo and Valentina hot sauce

Dinner:

• Red snapper ceviche with white peach and fresh baby fennel


• Roasted duck breast cooked medium rare served with roasted new potatoes, baby beets, broccolini and honey sesame glazed baby carrots


• Poached pears in a cinnamon and anise syrup, wrapped in puff pastry and served with vanilla bean ice-cream

Day 5:

Lunch:

• Steamed edamame beans with sea salt


• Langoustine and salmon, with brown rice, asparagus and fresh herbs

Dinner:

• Beetroot cured salmon with an endive, crème fraiche and chive sweet potato salad


• A seared fillet of seabass, green beans, courgette and charred baby fennel puree with a white wine sauce


• Ice drop vanilla bean panna cotta with pineapple and mango

Day 6:

Lunch:

• Seafood paella with prawns, mussels, clams and squid with saffron rice and red pepper

Dinner:

• Pork and chicken terrine with dates and pistachio nuts, served with toasted sourdough, pickled fennel, seeded mustard and cornichons


• Oven baked barramundi fillet, served on a bed of wilted spinach and a buttery fava bean puree, with a rich tomato, basil and garlic sauce


• Hazelnut, sultana and brandy pudding served with a honey zabaglione

Day 7:

Lunch:

• A Japanese inspired assortment of sushi, sashimi and dumplings served with wasabi, pickled ginger, and a chilli soy sauce

Dinner:

• Galician style octopus with kipfler potatoes, smoked paprika, sea salt flakes and olive oil


• Mallorcan lamb rump cooked medium rare, served on a bed of French Puy green lentils with autumn vegetables and a red wine and rosemary jus


• Bittersweet Chocolate Tart with roasted fig and clotted cream