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red snap­per ceviche with mango, pineap­ple, avocado and a light cit­rus vinai­grette, served on a green shiso leaf and topped with sprout­ing mixed peas and gar­lic chive sprouts

pan-roasted hal­ibut served with lightly poached white as­para­gus, steamed broc­coli, sun-dried tomato and but­ter puree, smoky potato puree and a tomato, caper and roasted red pep­per but­ter sauce

warm in­di­vid­ual-pan brioche and brandy-soaked sul­tana bread and but­ter pud­ding, served atop or­ange mar­malade puree with chilled vanilla bean creme anglaise and clot­ted cream ice cream long­est-stand­ing crewmem­ber, and while he is pretty busy, he spends his spare time skeet shoot­ing and fish­ing.

“I have fun fish­ing with the owner when time al­lows,” he says, “and I en­joy bak­ing with the own­ers’ chil­dren when they are on board.”

With youth and tal­ent on his side, Van Rooyen seems to have all the in­gre­di­ents in a great recipe for suc­cess.

For char­ter in­for­ma­tion: Thomp­son, West­wood & White Yachts, +377 97 77 67 57, twwy­

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