Aboard Sapphire our menu is refined, fresh, and regionally inspired—with elevated presentation and premium ingredients.  Each menu is customized based on guest preferences, allergies and the freshest ingredients available. 

 

 

Breakfast

Every morning aboard Sapphire begins with assorted breakfast pastries, fresh muffins, toast and jam, cereals, fruit juices, made to order coffee and tea

 

Tropical fruit platter - Mango, papaya, dragon fruit, pineapple, passionfruit, coconut curls, mint syrup

 

Baklava Muffins/Peanut Butter and Jelly Muffins/Blueberry and Lime Muffins

Home Made Strawberry Pop Tarts

Fresh Cinnamon Rolls

Home Made Cheese and Almond Danish

 

Omlettes with various fillings

Eggs Benedict/Eggs Florentine/Eggs Norwegian

Baked Egg Tarts with Sausage and Tomato

Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic

Rum French Toast with Sausage Patties and Rum Syrup

American Pancakes with Bacon and Maple Syrup

Breakfast Parfaits with Greek Yogurt and Berries

Home made Granola, Fruit Platter, Breads, Tea, Coffee and Juices served each morning

 

 

Lunch

Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette

Ranch Steak Bruschetta Salad with Horseradish Cream

Island Pork Tenderloin Salad

Lemon Chicken Pasta Salad and Pine Nuts with Mandarin Orange and Praline Salad

Asian Grilled Asparagus and Scallop Salad

Classic Cobb Salad

Fresh Tuna Tacos with Black Bean and Sweet Corn Salad

 

 

Canapes

Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes

Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette

Shrimp and Vegetable Tempura with Lime Chilli Dipping Sauce

Green Lipped Mussels with Pesto and Parmesan

Black Olive Shortbreads with Goat’s Cheese and Thyme

Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes

Chicken Satay Sticks with Chili Peanut Sauce

 

 

Starters

Roasted Cauliflower and Cumin Soup

Home made Lobster Ravioli with Crème Fraiche Sauce

Seared Scallop and Grapefruit Salad with Honey Dressing

Shrimp and Smoked Salmon Salad with Horseradish Cream and Lime Vinaigrette

Gingered Chicken cakes with Cilantro Sauce

Caramelised Pear and Arugula Salad

Watermelon Gazpacho

 

 

Main Course

Mahi Mahi Napoleon with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette

Seared Beef Tenderloin with Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze

Shrimp and Mango Skewers with Guava Lime Glaze, Mixed Wild Rice, Snow Peas

Coffee-Marinated Grilled Pork with Sweet Potato Puree with Smoked Paprika and Maple Molasses Sauce

Orange Tamarind Glazed Duck Breasts with Rosemary Walnut Polenta

Braised Grouper in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney

Chicken Verde with Avocado Mayonnaise, Coconut Rice and Sautéed Vegetables

 

 

Dessert

Pink Peppercorn Meringues with Strawberries, Cream and Strawberry Sorbet

Chocolate Molten Cake with Lavender Honey Ice Cream

White Chocolate Panacotta with Dessert Wine Poached Pears

Around the World Dessert Trio – Lime Posset, Coffee Semifreddo and Apple Samosas with Cognac Cream

Lime and Blueberry Napoleon with Spun Sugar

Grand Marnier Crème Brulee with Caramel Dipped Oranges

Chocolate and Strawberry Roulade