Sample Menus
A private chef, a preference sheet, and a week at sea. Four sample days — for the rest, write to us with the food you love.
Chef sources weekly in St Martin, St Barths, or Antigua — French imports, Caribbean catch, organic produce from local growers.
Vegan, gluten-free, pescatarian, keto, kosher on request. We ask for a 10-day notice on anything structural.
Stocked on your preference sheet. Standard set includes Laurent-Perrier Grand Siècle, a Provençal rosé program, a 12-bottle reserve red list, single-malt and rhum agricole flights.
Separate kid's table on request — buttery pasta, chicken fingers, fresh fruit, ice-cream bar. Nannies welcome aboard on request.
Orca sails with a classically-trained chef (CIA / Le Cordon Bleu pedigree). You write your preference sheet a week out; we do the rest.
A Week in the Galley
Menus shift with the anchorage — what the market has that morning, what the fishermen caught, what the Captain pulled up on the passage. These are illustrative.
- Day 01 · Embarkation day
Welcome to Orca
Gustavia, St BarthsCanapés1600 · Bow terraceAs you step aboard. Passionfruit spritz, chilled rosé.
- 01Yellowfin tartare on plantain chip, avocado, yuzu
- 02Caviar blini, crème fraîche, chive
- 03Whipped cod roe, sourdough toast, Espelette pepper
- 04Compressed watermelon, feta, olive crumble
Dinner2000 · Aft deck under string lightsA light welcome table — nothing heavy on arrival day.
- 01Burrata, grilled peach, pistachio, aged balsamic
- 02Pan-seared local snapper, saffron fumet, fennel
- 03Rack of Australian lamb, pomme purée, mint-pea gremolata
- 04Passion fruit pavlova, Chantilly cream, micro basil
- 01
- Day 02 · At anchor
A lazy day at Colombier
Anse de Colombier, St BarthsBreakfast0800 – 1100 · Whenever you wakeServed to order on the flybridge.
- 01Fresh-pressed papaya, guava, passionfruit juices
- 02Croissants, pain au chocolat, house preserves
- 03Soft-scrambled eggs, local chorizo, sourdough
- 04Coconut-chia parfait, mango, toasted macadamia
- 05Illy espresso, Peet's drip, or matchaMade to order
Lunch1330 · Aft deck in the shadeLight, Mediterranean. Chilled Provençal rosé.
- 01Niçoise salad, seared rare tuna, haricots verts, soft-boiled egg
- 02Wood-grilled octopus, smashed potato, salmoriglio
- 03Gnocchi al pomodoro, Parmigiano-Reggiano 36-month
- 04Affogato, Sicilian pistachio gelatoDessert
Dinner2000 · Saloon, table set formallyChef's tasting — pair with the reserve list.
- 01Amuse · Oyster, champagne mignonette, finger lime
- 02Spiny-lobster ravioli, brown butter, lemon thyme
- 03Dover sole meunière, caper-brown butter, fingerling potato
- 04Cocoa-dusted venison, port cherry, celeriac
- 05Artisan cheese flight, Caribbean chutney, seeded crackers
- 06Dark-chocolate soufflé, vanilla-bean anglaise
- 01
- Day 03 · Beach day
Sandy Cay picnic
Sandy IslandBreakfast0730 · Bow terrace, early startLighter — we're swimming by ten.
- 01Açaí bowl, granola, coconut shavings, local honey
- 02Avocado toast, poached egg, smoked paprika oil
- 03Tropical fruit platter, Greek yoghurt
- 04Smoked salmon, bagels, caper berries, dill
Lunch1330 · Private beach setup ashoreCrew rigs shade, table, silver on the sand. Full service.
- 01Gazpacho shooter, Maldon salt, basil oil
- 02Caribbean lobster salad, mango, avocado, citrus vinaigrette
- 03Wood-fired flatbreads · prosciutto-fig · mushroom-truffle
- 04Grilled mahi tacos, pineapple salsa, chipotle crema
- 05Coconut rum cake, caramelised banana, sea salt
Dinner2000 · Aft deckLight, after a big lunch.
- 01Chilled cucumber soup, crème fraîche, dill
- 02Linguine alle vongole, small clams, chilli, parsley
- 03Vanilla panna cotta, macerated berries
- 01
- Day 04 · Underway
A passage day
At sea, then Ladder Bay, SabaBreakfast0700 · Galley counter & flybridgeWe depart at seven. Breakfast served underway.
- 01Eggs Benedict, house-smoked salmon, perfect hollandaise
- 02Pumpkin-spice French toast, Vermont maple, crisp bacon
- 03Breakfast burrito, chorizo, black bean, queso fresco
- 04Fresh juices, Illy espresso, cold-brew nitro
Lunch1300 · Aft deck underwayOne-dish lunches for passage days — easy on the sea legs.
- 01Vietnamese pho with short-rib, lime, Thai basil
- 02Lobster roll, Connecticut-style, warm butter, split-top brioche
- 03Caesar aboard — anchovy, pecorino, sourdough croutons
Canapés1800 · At anchor, SabaA welcome after a long day underway.
- 01Manchego-marcona almond skewers, quince paste
- 02Parmesan-truffle popcorn, warm and addictive
- 03Ahi poke on wonton crisp, tobiko
Dinner2030 · SaloonChef's tasting · caribbean flavours, refined technique.
- 01Conch-and-coconut ceviche, plantain tuile
- 02Crispy whole yellowtail, Creole beurre blanc, rice cakes
- 03Jerk-rubbed duck breast, breadfruit purée, pickled cherry
- 04Soursop sorbet, dark rum, honeyed lime
- 01
Tell us what you love to eat — the rest of the week is built around you.