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Meal times are always a significant aspect of any vacation!

On Gambit we aim to provide our guests with attractive meals

which are both appetizing and nutritious, whilst accommodating your

dietary requirements, likes and dislikes as best we can. We focus on preparing

meals using a combination of locally obtained produce such as fresh fish,

chicken, meat, tropical fruit and vegetables, rather than importing exotic

ingredients and out of season foodstuffs. We serve breakfast, a light lunch

and dinner in the cockpit or at the saloon table, with chilled water,

fruit juice, tea or coffee to accompany it.

In addition we have our ‘Captains Bar’,  providing you with that perfect glass of

chilled wine, a cold beer or soda, a selection of standard spirits and

mixers, or a sundowner cocktail.

SAMPLE MENU

Breakfast

A fruit platter, tropical juice, coffee and tea await you in the

morning followed up with something from the galley:

~ Fluffy cheese omelettes with a variety of fillings,

slices of avocado and crispy bacon ~

~ Creamy scrambled eggs sandwiched between grilled hash browns,

caribbean grilled bananas and roasted tomatoes ~

 ~ Eggs benedict served on an English muffin and topped

with dijon hollandaise sauce and micro greens ~

~ Continental inspired selection of cold cuts,

croissants, muffins, and boiled eggs ~

~ Golden french toast, decadently topped with cinnamon apples,

dried cranberries and coconut rum sauce ~

~ Cold smoked salmon with poached eggs over

baby spinach leaves and crisp potato cubes ~

 ~ Breakfast sausages, caramelized onions, and

over easy eggs done how you like them ~

~ Toast and preserves ~

**

Lunch

This is usually a casual, relaxed meal served family style at the

cockpit table during a break in activities and sailing.

~ Alfresco dining with an assortment of cold cuts and salads,

crispy artisan loaves, chutneys, mustards and condiments ~

~ Sweet thai chilli wraps filled with chicken, greens, sprouts and peanuts ~

~ Bruschetta with red pesto, feta cheese and avocado topping ~

~ Hamburgers from Doug’s barbecue, build your own with a medley of fillings ~

~ Mexican wraps individually created with a variety of fillings ~

~ Grilled buffalo wings accompanied by tropical coleslaw and a tossed salad ~

~ Melty mushroom cheese toasts with a crunchy citrus flavoured carrot salad ~

~ Chef’s quiche with a Caribbean salad ~

**

Dinner

~ Lightly floured pan-fried mahi-mahi served with sautéed potatoes,

veggie tendrils and a creamy lemon butter sauce ~

~ Shrimp platter on a bed of garlic fried rice drizzled and topped with lime wedges ~

~ Fragrant thai coconut curry served with jasmine rice and tropical mango salad ~

~ Slow roasted lamb shanks, crushed potatoes and mange tout,

served with a deglazed red wine sauce and mint jelly ~

~ Grilled spinach and blue cheese stuffed chicken medallions topped

with a creamy sauce and served with steamed vegetables in season ~

~ Linguine with red wine bolognaise, crispy garlic bread and Italian salad ~

~ Barbecued steak, served with potato gratin and warm beetroot salad ~

~ Oriental stir fry incorporating colourful peppers, and

bright greens served on a bed of penne ~

~ Pork tenderloin medallions flambéed and served with a Mount Gay

Jamaican Rum sauce and colorful roasted veges ~

~ Barbecued tuna steaks marinated and served with a

sesame ginger lime sauce, and couscous tossed veggies ~

~ Asian inspired salmon with quinoa and black bean medley ~

**

Desserts

~ Flambéed banana crepes, dusted with nutmeg

and topped with ice-cream ~

~ Torched Berry brulee ~

~ Rich dark chocolate mousse sprinkled with mint sugar ~

~ Passionfruit mousse over a honey crumble ~

~ Home made pavlova with colorful berries and chantilly cream ~

~ Apple and cinnamon crumble topped with whipped cream ~

~ Poached pears in a red wine reduction with a scoop of vanilla ice cream ~