Signature Main Courses

The absolute pinnacle of the dining experience. An elite selection where land meets sea, featuring pristine local catches and prestigious cuts of meat. Every plate balances classical culinary rigor with bold, modern textures, complemented by refined sauces and seasonal organic microgreens.

Seared bluefin tuna tataki with a rich pistachio crust and edible flowers, high-end private chef main course.

Premium Bluefin Tuna Tataki

Perfectly seared bluefin tuna loin coated in a crisp Sicilian pistachio crust, served over a delicate bed of tender, artichoke hearts and enhanced with subtle citrus reductions.

Crispy grilled octopus tentacle served over a colorful gourmet puree, luxury villa private catering.

Charred Mediterranean Octopus

Crispy yet tender grilled octopus tentacle, paired with a smooth, velvety cream, finished with aromatic herb-infused oil and delicate micro-herbs.

Contemporary Tournedos Rossini

Pan-seared premium beef tenderloin topped with a rich, silky slice of foie gras, finished with an intense, glossy red wine jus reduction and abundant fresh seasonal truffle shavings.

Gourmet beef tenderloin Rossini style with pan-seared foie gras and rich black truffle shavings.

Herb-Crusted Rack of Lamb

Roast rack of tender lamb with a delicate herb crust, served with a deep, savory lamb jus, accompanied by vibrant, salty sea fennel (salicornia).

Perfectly pink roasted rack of lamb with dark jus and fresh sea fennel, fine dining yacht catering.
Crispy skin duck breast with vibrant purple sweet potato, sunchokes, and a glossy yuzu-infused beef jus, luxury private chef main course.

Pan-Roast Duck Breast & Yuzu Jus.

Tender, juicy duck breast with a perfectly crisped skin, served with a vibrant purple sweet potato puree and crispy, earthy sunchokes (topinambur). Finished with an exquisite, rich beef jus reduction infused with aromatic Japanese yuzu citrus.

Pan-seared cabillaud cod fillet over yellow lemon risotto with classic beurre blanc and salmon roe, fine dining private chef experience.

Pan-Seared Atlantic Cabillaud & Lemon Risotto

Flaky, perfectly pan-seared fresh cod (cabillaud) served over a creamy, zesty masterfully mantecato lemon risotto. Enhanced with a rich, velvety French beurre blanc sauce and finished with the elegant pop of premium salmon roe.