T H E  H E A R T OF THE YACHT 

SHE SAVED LIVES AS A NURSE DURING THE PANDEMIC, AND NOW JULIA IS FOLLOWING HER LOVE FOR CULINARY ARTS WITH A SECOND CAREER AS A YACHT CHEF. SHE IS AN AUSTRALIAN WITH A PASSION FOR TRAVEL. DURING THESE TRAVELS, SHE FOUND HER PASSION FOR COOKING AND EXPLORED THE IDEA OF COOKING ON YACHTS FULL-TIME. NOW IN HER 4TH SEASON, JULIA CONTINUES TO CREATE NUTRITIOUS AND DELICIOUS FOOD IN THE GALLEY. COMING FROM A LARGE FAMILY, BRINGING PEOPLE TOGETHER AROUND A TABLE TO ENJOY A MEAL AND SHARE STORIES IS ONE OF LIFE’S GREATEST MOMENTS IN HER EYES, AND SHE CANNOT WAIT TO WELCOME YOU ONBOARD LYRA AND SHARE THIS EXPERIENCE WITH YOU ALL.

 

Breakfast

Smoked Salmon Screggs 

Caramelised Pear Brioche French Toast Pomegranate Avocado Hashbrowns 

Loaded Breakfast Tacos 

Maple Butter Pancake Stack

Lunch

Spiced Beef Koftas, Butterbean, Cucumber & Cous Cous Salad 

Yuzu Chicken Caesar Salad, Crispy Pancetta & Caramelised Onion Focaccia 

Blackened Mahi Mahi Tacos, Pineapple Slaw with Chipotle Butter Charred Corn 

Cajun Butter Shrimp Roll - Brioche Bun, Gem Lettuce, Dill Mayo & Lemon 

Thai Beef Noodle Salad - Grilled Lemongrass Strip Steak, Rice Noodles, Nam Jim & Red Chilli

Small Bites

Grilled Peach Bruschetta with Pearl Mozzarella & Basil Oil 

Honey Baked Brie Bites with Roasted Walnuts & Thyme 

Charred Jalapeño Poppers with Hot Honey Drizzle 

Tuna Tostadas with Mango Salsa & Guacamole Charcuterie 

Coconut Shrimp with Furikake & Yuzu Mayo

Appetizers

Rocket, Fennel & Shaved Parmesan Salad Charred Prawns, Feta, Mint & Watermelon Salad 

Shrimp Aguachile, Cucumber, Avocado, Lime & Cilantro 

Thai Crab Cakes, Pickled Carrot & Sweet Chilli Lime Sauce 

Romesco Gildas, Queen Green Olives, Pepperoncini, Manchego & Jamon

Mains

Slow Braised Beef Short Rib Ragu - Homemade Tagliatelle, Fresh Parmesan & Basil Oil 

Herb Crusted Pork Tenderloin - Cauliflower Puree, Rosemary Potatoes, Blanched Asparagus & Chimmichuri Sauce 

Peruvian Spiced Chicken - Saffron Rice, Red Pepper Mango Salsa, Fried Plantains & Aji Verde Sauce 

Beef Tenderloin - Pomme Puree, Honey Roasted Carrots, Brussel Sprouts & Red Wine Jus 

Seared Red Snapper - Thai Coconut Curry, Garlic Snake Beans & Ginger Scallion Salad

Dessert

Baileys Tiramisu with Shaved Dark Chocolate 

Orange Olive Oil Cake, Citrus Cream, Lemon Curd & Thyme 

Matcha White Chocolate Panna Cotta with Strawberry Coulis & Maple Sesame Tuile 

Tres Leche Cake, Cinnamon Cream & Fresh Strawberries 

Hazelnut Brownie with Baileys Marscarpone Cream & Caramelised Roasted Hazelnuts