chef edward sample menu - antares yacht
TRANSCRIPT
CHEF EDDEDWARD ATKINSON
Chef Edward Atkinson (Edd), hailing from South England, trained at the 5-star Bull Hotel in
Gerard’s Cross Bucks in England, completing his NVQ 1/2/3 in professional catering. Chef Edd then moved to Guernsey in order to train under top chef Sean Digary at a 5-star, 3 Rosette Hotel. Chef Edd has 10 years’ experience in restaurants, bistros, hotels and professional catering around England, and has coupled that with 9 years’ experience out at sea on yachts. He is now a Mallorca resident, falling in love with the local seafood and fresh produce available at the Tapas restaurants. He plans on continuing his career in yachting to continue meeting new people and making new friends. Outside the galley, you can find Edd on the golf course, ski slopes or mountain bike trails (that’s what he says, realistically you will find him at the local pub with a pint, doing his best impression of a stereotypical Englishman).
Exotic Fruit Platter
Yoghurts
Cereal
Banana Breads and Muffins
Croissants and Danish Pastry Selection
Breads, Rolls, Toast
Bacon, Sausage
Hash Browns
BREAKFAST SELECTIONSAntares | From the Galley
Smoked Salmon, Cream Cheese Bagel Pesto and Capers
Crushed Avocado on Rustic Sourdough
Warm Lobster, Spinach and Brie Wraps
Edds Benedict
Homemade Chocolate Chip Pancakes
Homemade Waffles
Mexican Breakfast Bean Burrito with Homemade Hot Sauce
DAILY CHANGING SPECIALS
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Fresh Spicy Tuna Spring Rollswith Avocado and Lime Salsa
Chicken Goujonsinfused with Lemon and Tarragon Aioli
King Shrimp Saladwith Mango, Watermelon and Pineapple, Sweet Coconut Milk Dressing and Roasted Cashews
Sweet And Sour Thai Crispy Beef Salad
Char-Grilled Cajun Chicken Caesar Saladwith Chunky Croutons and Fresh Parmesan Shavings
Stunning Chilled Seafood PlatterAlaskan King Crab, Stone Crab Claws, Smoked Salmon, Trout, Oysters, Mackerel, Cravettes, and Prawns in Crushed Ice with a Selection of Dips and Oils
Locally Caught Mahi MahiRoasted Red Pepper Compote Topped with Caribbean Salsa and Sweet Potato Puree
LUNCH SELECTIONS p1
Antares | From the Galley
Mixed Quinoa, Buck Wheat and Barley Saladwith Mediterranean Roasted Vegetables Citron Dressing
Grilled Octopuswith Garlic, Parsley Butter Atop Smoked Paprika Potatoes
Lobster QuesadillaThousand Island Dressing and 4 Cheese, Garlic Butter
Seafood Lasagnewith Garlic Bread
Crisp Calamari Salt and Pepper SquidScallions and Chili
Pan Seared Crispy Almond Coated Chicken Breastserved on Golden Roasted Potatoes
Greek Lamb KoftaHummus, Pitta Breads, Yoghurt Mint and Honey Dressing
Kobe Cheese and Bacon BurgerChunky Potato Wedges and Sour Cream and Chives
LUNCH SELECTIONS p2
Antares | From the Galley
Crispy and Golden Avocado Frieswith Pesto Cottage Cheese
Chef’s Slow Cooked Chicken Wingswith Homemade Smoked BBQ Sauce and Purple Coleslaw
Crab and Celeriac Remouladebound in a Ginger Crème Fraiche
Creamy Seafood Chowderwith Crusty Garlic Sourdough
Sesame Seared Tuna TatakiSoy and Honey Reduction Infused with Ginger, Wasabi Guacamole
Breaded BrieCooked Golden and Served with a Mulled Wine Stewed Pare
Orange or Lemon Sorbetto Clean the Palate
SAMPLE DINNER STARTERS p1
Antares | From the Galley
Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.
Oven Roasted Butternut Squash and Plum Tomato Souptopped with Toasted Pine Nuts and Curried Crème Fraiche
Local Red Snapper Cevicheatop Pickled Golden Beetroot Salad
Lightly Fried Softshell Crabwith Caper and Fennel Spiked Aioli
Salmon TartarMango Coulis and Passionfruit Dressing
Thai Crab Cakeswith Ginger and Coriander Accompanied with a Sweet Pickled Chilli Jam
Fillet Of Beef Satay Skewerson a Rice Noodle and Vegetable Salad
SAMPLE DINNER STARTERS p2
Antares | From the Galley
Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.
Lobster Thermidorinfused with Tarragon, White Wine With and Crispy Parmesan Crusted Eggplant
Pork BellyCrisp Pork Belly Slow Cooked with Cardamon Pods and Anise Seeds. Baked Stuffed Apples and Cream of Dijonnaise
Turkey Schnitzelatop a Pappardelle Pasta, Confit Vine Tomato and Basil Sauce
Halibut FilletPrime Cut of Halibut Pan Seared and Set Over a Saffron and Garlic Risotto Topped with Baby Arugula
SAMPLE MAIN COURSES p1
Antares | From the Galley
Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.
Chicken BallontinePoached Chicken Breast stuffed with Spinach, Cream Cheese and Sautéed Wild Mushrooms
Pistaschio and Mint Crusted LambPistachios and Mint Crusted Lamb Rack Cooked Pink.Gruyere Dauphinoise and French Beans
GrouperLocally Speared Grouper Fillet Oven Roasted in a Scallop Roe and Cannellini Bean Broth
Whole Red SnapperWhole Baked Red Snapper Stuffed with Orange and Fennel, Filleted at the table. Brown Rice and Spinach
Traditional British Fillet of Beef Wellington Wrapped in Puff Pastry Served on a Mirror of Red Wine Jus and Seasonal Buttered Vegetables
SAMPLE MAIN COURSES p2
Antares | From the Galley
Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.
Baked Banana and Toffee CheesecakeFlambé Rum Bananas and Salted Caramel Topping
Chocolate FondantSponge Sugar and Vanilla Bean Ice Cream
Vegan Chocolate and Avocado Mousse Cake
Balsamic Baked Figswith Honey and Pecan Ricotta Cheese
Traditional British Apple and Cinnamon Crumblewith Crème Anglaise
Date Sticky Toffee Puddingwith Double Cream
Key Lime Crumble Crêpeswith Jersey Clotted Cream
Triple Chocolate Browniewith White Chocolate and Cranberries
Selection of Cheese and Biscuits, Grapes, Celery and Applewith Fruit Chutneys
Coffees and Truffles
DESSERT SELECTIONSAntares | From the Galley