Weekly Sample Menu

Breakfast: Awakening at Sea

A service designed to support recovery and provide precise antioxidant nutrition.

Detox & Speciality Drinks

• Green Smoothie: Granny Smith apple, spinach, cucumber, and a touch of ginger
• Red Smoothie: Beetroot extract with wild berries and pomegranate
• Dual Citrus Juice: Valencia orange combined with seasonal blood orange
• Speciality Coffee: Nitrogen cold brew (silky texture) or naturally roasted espresso

Premium Fruit Platter

• Selection of figs, peaches, nectarines, watermelon, and Muscat grapes from the Valencian orchards

Eco Bowls (Choice of)

• Organic sheep yoghurt with rosemary honey and toasted Marcona almonds
• Goat yoghurt with walnuts, blueberries, banana, coconut chips, chia seeds, and honey

Sourdough Toast Selection

• Iberian Bellota ham (5J) with extra virgin olive oil
• Ripe avocado with smoked salmon and dill oil

Signature Dish

• Low-temperature egg (63°C) on truffled potato espuma with parmesan shavings

Aperitifs: Deck Cocktail

Precision based on haute cuisine standards.

Technical Cured Specialities

• Brioche with anchovy and smoked butter
• Gilda skewer with anchovy, piparra peppers, bluefin tuna, and confit cherry tomato

Avant-Garde Raw Bites

• Blinis with caviar and chives
• Mini bluefin tuna tartare with lime
• Raw scallop with corn tiger’s milk
• Gillardeau oyster with Granny Smith apple and celery granita

 Signature Bites

• Steak tartare on Sardinian crisp bread
• Cucumber roll with salmon and cream cheese
• Watermelon gazpacho shot with Bloody Mary seasoning

Lunch: Mediterranean Midday

A reinterpretation of traditional cuisine using contemporary techniques.

Pre-Starter

• Marcona almond ajoblanco with Dénia red prawn tartare and grapes infused with Fino sherry

Starter

• Bluefin tuna carpaccio marinated in soy and wasabi, with pine nut emulsion and Cieza peach tartare

Main Course

• Wild sea bass with cava fennel sauce and trout roe

Dessert

• Fresh fig with mascarpone mousse, Moscatel reduction, and goat cheese ice cream

Dinner: Fine Dining at Anchor

A gala menu focused on product purity and technical elegance.

Pre-Starter

• Clarified cold tomato consommé with basil extra virgin olive oil

Starter

• Scallops with cauliflower cream, dill oil, and Oscietra caviar

Main Course

• Beef tenderloin with foie gras, reduced natural jus, and celeriac purée with green asparagus

Dessert

• Strawberries marinated in Modena balsamic vinegar with vanilla Chantilly cream