luxury yacht holidays
TYPICAL WEEKLY MEALS

All evening meals are preceded with drinks at sunset served with a daily selection of delicious entrees and nibbles including :
    Pink Peppercorn Pate
    Duck and Orange Pate
    Smoked Trout Mousse
    Seafood Mousse
    Pistachio Pate
    Smoked Salmon Dip
    Assorted Roasted Nuts
    Avocado Dip
    Sushi
    Sun-dried Tomato, Roast Capsicum, Cherry Tomato with Balsamic and Basil Relish Served on Pesto Toast. Wind dried Salmon on cheddar crackers, with seeded mustard mayonnaise and fresh lime.

Saturday
Dinner: Seared, grain fed, eye fillet of beef marinated in lemon grass, ginger, lime juice and spices served with roasted pumpkin and sugar snap peas.

Sunday
Lunch: Angel hair pasta with smoked trout, leeks and mascapone wrapped with smoked salmon. Cheese and fruit platter.

Dinner : Rack of "Cervena" free ranged, farmed venison with an orange and veal sauce, infused with cinnamon bark and served on a bed of parsnip puree with lemon myrtle fettuccine.

Monday
Lunch: Asian Beef Salad, with soy and chilli pepper dressing.

Dinner: Barbequed lobster, marinated in lime and honey dressing, served with wild rice and salad.

Tuesday
Lunch: Corn fed filleted chicken breasts with macadamia dressing and mango salsa.

Dinner: Tuna sashimi with orange, soy and ginger dressing (entree) followed by freshly caught (by guests aboard) barbequed "big eye" tuna, new potatoes and greens. Only fish caught on the day is served, we do not serve any frozen fish.

Wednesday
Lunch: Wind dried Tasmanian Atlantic Salmon, kipfler potato salad and salmon caviar.

Dinner: Seared kangaroo on wilted bok choi, with roasted beetroot wedges and caramelised onions.

Thursday
Lunch: Carpacchio of venison with virgin olive oil, rocket and freshly shaved parmesan cheese.

Dinner: Squid ink fettuccine with Tasmanian scallops and King prawns, served with a creamy citrus sauce.

Friday
Lunch: Fresh asparagus quiche with a salad of roast capsicum, sun dried tomatoes and leafy greens, with honey, orange and walnut dressing.

Dinner: Barbequed King Prawns Peri Peri, served with wild rice and salad.

We have found that with our selection of entrees and main meals, guests prefer not to be served desserts, however Lynne can create any number of sweets, on request.

Following the evening meal, freshly brewed, ground plunger coffee (decaffeinated available) can be complimented with Cappuccino coffee beans, Orange Brandy coffee beans, Ashmore's Wild Berry and Creams, Pecan and Honeyed Chocolates, Guy Lian Shell Chocolates, and a variety of ports, dessert wines and liqueurs from our extensive wine cellar. A cheese platter with a delicious variety of Australian cheeses, is also available on request, both after lunch or dinner.

Brekky
 The daily breakfast is your choice of a variety of fresh fruits, cereals, yoghurts, jams and piping hot toast together with freshly brewed ground coffee (not instant) or your choice of teas including English and Irish Breakfast, Earl Grey, or herbal served just the way you like it!

"What a fantastic, exciting, relaxing and fun filled week.
From all the things we had never experienced before,
to the perfect food, cocktails and champagne -
not to mention the expert seamanship and humour of the crew."
RICHARD AND TERESE NORGARD - AUSTRALIA
 boat charter holidays

© Sydney Sundancer, Gladesville Bridge Marina 1/380 Victoria Place Drummoyne NSW 2047, AUSTRALIA.
Telephone: (02) 9719 1870, International: +612 9719 1870
Mobile: 0428 311 941 After Hours (02) 9719 1946
Fax:(02) 9719 8823, International: +612 9719 8823
Email: sailors@luxuryyacht.com.au