QUARANTA Superyacht Catamaran

C h e f S e o n a g h B o y d

S a m p l e c h a r t e r m e n u

CHEF MENUS

QUARANTA 34m Curvelle, 2013

Superyacht Catamaran

Seonagh has 10 years experience in hospitality and over 7 years in the

yachting industry. She is specialized in fine Mediterranean cuisine, with a focus

on light, healthy food, always using the best quality ingredients. She has also

worked on various yachts during the Americas cup pre-regattas as a Chef for

private functions during racing, lunches, dinners and cocktail parties, catering

for up to 200 guests at a time.

Seonagh was employed as Chef on board Quaranta during her first season and

is now back on board to delight your guests with tasty and fine meals!

S e o n a g h B o y d

CHEF MENUS

Head Chef on board Quaranta



Breakfast

Mango and Banana Smoothie

A selection of freshly baked Muffins and Pastries

Home made Muesli with Greek Yoghurt and Blueberries

Organic Smoked Haddock on a bed of wilted Spinach topped with

Poached egg and a creamy wholegrain Mustard sauce

Gruyere French Toast with Jamon Serrano and Roasted Cherry Tomatoes

Strawberry Summer Salad

CHEF MENUS



CHEF MENUS

MOZZARELLA STUFFED

ARANCINI ON A BED OF

RATATOUILLE WITH A

PESTO DRESSING

SHREDDED DUCK WELLINGTON WITH A WARM

PUY LENTIL AND RED ONION SALAD, SPICY

RED PEPPER SAUCE

ROASTED COD SERVED

WITH MEDITERRANEAN

VEGETABLE BROTH



Lunch

Andalucian Gazpacho with Manchego Croutons

Tahitian Ceviche with Lime and Coconut on a

bed of Crunchy Leaves

Courgette and Goats Cheese Tart with Herb

Salad and Tomato Salsa

Thin Rib eye Steak, with Caramelised Red

Onion and Beetroot, Hand Cut Chips

Passion fruit Crème Brulee

CHEF MENUS



CHEF MENUS

KOBE BEEF CARPACCIO ON ROASTED RED PEPPERS,

SMOKED AUBERGINE AND PINE NUTS

SEARED FILLET OF BEEF WITH KALE AND

SPINACH, SAUTEED OYSTER MUSHROOMS,

HORSERADISH CREAM AND A RED WINE JUS

BRAISED PORK CHEEKS, SERVED WITH

SWEET POTATO PUREE, GREEN BEANS AND

KALE WITH A CREAM SAUCE



Dinner

Scottish King Scallops & Stornaway Black

Pudding w/ Green Pea Puree

Lightly Seared Beef Carpaccio with Horseradish

Cream and Rocket

Fillet of Sea Bass with Roast Roma Tomatoes

and a Pesto Dressing

Pan fried Duck Breast, Sweet Potato and Sage,

with a Seville Orange Sauce

Tiramisu with pistachio caramel and white

chocolate coffee liqueur ice cream

Lemon Tart with a basket of Raspberry Sorbet

CHEF MENUS



Builder: Curvelle – Logos Marine

Naval Architect: Incat Crowther

Exterior Design: Mauro Giamboi

Interior Design: Alex Isaac

LOA: 34.10m

Beam: 9.00m

Draft: 2.30m

Guests: 12 guests in 6 double/convertible cabins

Cruising Speed: 12-16 knots

Consumption: 200-400 Lph

Stabilizers: Naiad Ride Control System

Flag: Marshall Islands PYLC

Class / MCA: RINA

Wifi: Throughout

Tender: 5m Catamaran tender 50 hp (5 pax)

Toys: 2 x Inflatable Stand-Up Paddleboards

Wakeboard

Kneeboard

Water-skis

Snorkelling and fishing equipment

Beach picnic setup

Wii

Inflatable banana plus other towable toys

+ available upon request / for rent

2 x Bladefish sea jets

1 x Jet Ski (2 pax)

Captain Paul Fraser plus 5 crew

Weekly Charter Rate – MYBA Terms

€ 119,000/week – High/Low Season

Click here for a

virtual tour www.charter-quaranta.com

Gym equipment: Upon request

Other amenities: Sun Deck Jacuzzi (4 pax)

Sundeck misting system for

natural aircon



http://charter-quaranta.com/media/virtual-tour/







http://www.charter-quaranta.com/



QUARANTA Superyacht Catamaran

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