S/Y SYLENE
Sample menu by Cloe CAILLAUD
BREAKFAST
Hot and cold drinks, fresh squeezed juice, eggs (omelette, fried, sunny side up, poched, scrambled...), cheese and charcuterie board, avocado and spinach on toast, banana bread, pasteis de nata, homemade cake, smoothie, fresh fruit, açai bowl, waffles, crepes, marmelades, yogurt...
DAY 1
LUNCH
Guacamole and plantain chips
Snapper cooked in banana leaves, roast christophine
Pineapple & coconut cake with coconut sorbet
DINNER
Traditionnal cod accras
Scallops carpaccio, finger lime
Duck, carrot declinaison with orange & ginger sauce
Raspberry & thyme pavlova
DAY 2
LUNCH
Ceviche
Carribean plantain curry
Citrus, pistacchio & mint salad
DINNER
Homemade chickpea hummus and parmeggiano cressini
Burnt avocado cream & shrimp
Manioc cream and poached egg, with croutons, pancetta & herb emulsion
Dark chocolate mousse, salted caramel, toasted peanut & peanut ice cream
DAY 3
LUNCH
Homemade vegetarian spring roll & peanut dip sauce
Parrot fish on barbecue, papaye rougail & thai style vegetables
Coconut “blanc manger”
DINNER
Charcuterie board
Homemade falafel salad with fresh yogurt sauce
Toasted scallops, roasted pepper, pepper coulis & herb emulsion
Mango & coconut fool
DAY 4
LUNCH
Cucumber & mint gaspacho
Tahitian style mahi mahi with rice
Flambed banana with vanilla ice cream
DINNER
Charcuterie board
Homemade falafel salad with fresh yogurt sauce
Toasted scallops, roasted pepper, pepper coulis & herb emulsion
Mango & coconut fool
DAY 5
LUNCH
Leeks, citrus and smoked eel
Quinoa, broad been, radish, avocado, mango & wakame poke ball
Crispy pistacchio & orange blossom dessert with lemon sorbet
DINNER
Goat cheese and dried fruit lollipop
Shrimp beignet with combawa mayonnaise
Marinated pork belly, green pea declinaison
Honey mousse
DAY 6
LUNCH
Pea waffle with avocado, cucumber, fish roe & wasabi cream
Cherry tomato, oignon & basil tatin
Cythère plum cake
DINNER
Breadfruit croquettes
Duck tataki, fennel & citrus
Stuffed and oven baked sweet potato
Vanilla & maracuja cheesecake
DAY 7
LUNCH
Watermelon and feta & argula salad
Black pepper and parmeggiano Bagel with fried egg, avocado &red cabbage. Served with green leaves
Fresh fruit salad & sorbet
DINNER
Raw vegetables & dip sauce
Bell pepper, beetroot & goat cheese terrine
Poached seabream, igname,spinach, vanilla & saffron sauce
Limoncello creme brulee