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
QUARANTA 34m Curvelle, 2013
Superyacht Catamaran
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
QUARANTA 34m Curvelle, 2013
Superyacht Catamaran
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
QUARANTA 34m Curvelle, 2013
Superyacht Catamaran
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
QUARANTA 34m Curvelle, 2013
Superyacht Catamaran
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
QUARANTA 34m Curvelle, 2013
Superyacht Catamaran
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
QUARANTA 34m Curvelle, 2013
Superyacht Catamaran
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
QUARANTA 34m Curvelle, 2013
Superyacht Catamaran