Mateus Curci Ferreira Vicente, son of Orion skipper Marcelo Vincente, 28, is a Cordon-Bleu trained chef who serves those with a taste for the best on land and at sea. He worked in private homes and Michelin-rated restaurants, aboard custom build sailboats as well as the world's most elite superyachts. His background includes service as head chef, project manager and menu planning.
Fresh local fruits artfully sliced and plated, natural muesli, vanilla honey or maple yogurt, assorted local pastries and toast served with Jam and butter.
Eggs cooked to order, bacon or ham, wholegrain toast with butter and jam.
Cinnamon and rum flavoured French toast served with fresh strawberries, papaya and garnished with cream and fresh mint.
Balsamic frittata prepared with potatoes, fresh local vegetables and bacon or ham.
Platters of fresh wedges of tomato and sliced cucumber, assorted cheeses, olives, boiled eggs, thick cream, fresh butter, honey and crusty slices of freshly baked local bread.
Poisson Cru served on a bed of fresh greens. Fresh tuna marinated in lime and coconut milk with diced cucumber, capsicum and tomato, garnished with chopped coriander
Grilled chicken Caesar salad served with crusty French bread and a chilled Savignion blanc
Traditional cold gazpacho soup garnished with avocado and fresh coriander, served with rocket (arugula) parsley salad dressed with olive oil, balsamic vinegar, fresh squeezed lemon and shaved parmesan, freshly baked bread
Fresh fish or beef tacos topped with a choice of fresh pineapple, mango or tomato salsa and guacamole served with a sliced cucumber-yogurt salad
Roasted capsicum and eggplant layered with fresh greens over flat bread, garnished with capers and drizzled with extra virgin olive oil
Smokey eggplant, carrot and caraway, and beetroot and yoghurt dips served with flat bread
Traditional hummus or warm pumpkin hummus or sundried tomato hummus served with torn pita triangles, olives and chunks of feta cheese
Bruschetta with pesto or warm goat cheese, marinated mushrooms and blue vein cheese, or layered with mozzarella, tomato and fresh basil leaves
Spinach and feta stuffed mushrooms
Marinated tuna with passion fruit, lime and coriander
Thai sweet chilli prawn wraps
Chicken and walnut salad piled on a bed of watercress
French cheeses and fruit served with sliced baguette and assorted crackers
Yoghurt, mint and barley soup
Cucumber yoghurt soup
Indian lentil dahl
Thai coconut chicken soup
Silverbeet, lentil and chickpea soup
Seafood boullibase or chowder
Brazilian black bean and orange soup
Pear and walnut salad with raspberry vinaigrette
Watermelon and feta salad finished with fresh mint
Apple, raisin, walnut Waldorf salad, creamy yoghurt dressing
Greek cucumber, tomato and feta salad with kalamata olives
Insalata Caprese with fresh buffalo mozzarella, tomato and basil
Totally green mixed lettuce, grated carrot, beets, tomatoes & cucumbers, topped with tamari toasted pumpkin seeds, sunflower seeds and pomegranate vinaigrette
Eggplant stuffed with walnut pate, served with oregano-paprika roasted tomatoes and bulgar pilaf
Portobello mushrooms stuffed with quinoa pilaf and aged blue vein cheese, poached in Pinot Gris and served over wilted greens.
Chickpea and pumpkin curry in a tomato and coconut milk base flavoured with cumin and sweet coriander seeds, topped with toasted coconut and pumpkin seeds presented with basmati rice accompanied by beet or cucumber raitia
Swordfish Kebabs garnished with fresh dill and presented with celeriac, orange and walnut salad
Fresh basil pesto over spinach pasta finished with grated parmesan and served with fresh prawns sliced tomato and red onion salad drizzled with balsamic vinaigrette, tossed with garlic and olive oil
Sushi and sashimi
Artfully presented with traditional garnishes of toasted sesame seeds,
daikon radish salad, pickled ginger and wasabi
Vanilla and spice poached pears in a pool of Sabayon
Walnut stuffed figs in red wine and clove syrup
Homemade key lime pie
Sinless chocolate mousse
Summer fruit with lime and mint
Bliss balls rolled in organic chocolate, Cashew almond apricots balls rolled in coconut
Sun balls spiced with cardamom and coriander