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Superyacht Cuisine - MY Starfire MY Starfire

Seared sea scallop with tarragon coulis, white-wine creme fraiche.

Tamarind shrimp and local mahi-mahi, creamed leaks, sweet potato cake, white wine and cocoa sauce with chargrilled broccoli.

Chocolate fondant, sour sop sorbet, vanilla bean paste with a white chocolate and raspberry tart.


Homemade wild mushroom ravioli with sage butter and a hint of basil oil.

Loin of pork with peach and thyme. Parma ham, port glaze, pomegranate, eggplant, truffle mashed potatoes and roasted root vegetables.

Followed by a raspberry panacotta with basil jelly, pistachio-chocolate sorbet and mint-lime-tuiles.


Crab and sweet potato cakes, salsa fresca, watercress pesto, waffled sweet potato crisps.

Grilled John Dory, spinach-cottage cheese ravioli, pita crisp with olive tapenade and over roasted tomatoes.

Mango sorbet, orange wafer, mint chocolate lattice, mulled wine, caramel and fresh straberries.


Beef tartar and marinated mushroom Vietnamese spring roll, lime chili sauce.

Miso marinated black cod, spicy sour sauce, orange fennel salad with julienned vegetables.

White and milk chocolate parfait, pistachio fondant and vanilla poached strawberries.




Chicken satay with peanut sauce and a green mango-papaya salad.

Skate wing with mustard butter, cucumber and dill.

Blood orange creme caramel, ginger biscuit, white chocolate and fresh berries.


Seared sea scallops, tempura shrimp, parsnip puree and a parsley coulis.

Beef short ribs braised for 72 hours, dusted with cocoa and served with creamy polenta, red wine and chocolate sauce, chargrilled broccoli.

Frozen Amaretto and vanilla soufflé.



Thai fried tortellini of chicken ginger, water chestnut and lemon grass with soya and chili dipping sauce.

Poached and then grilled sea bream, served with a wild mushroom risotto, sardine rissole, pumpkin crisps and beluga caviar.

Rhubarb-lime cheese cake.


Soufflé of Roquefort cheese, caramelized walnuts, red wine poached pears and wilted spinach salad.

Grilled parmesan encrusted lobster, potato gratin, zucchini rissole and sage tempura.

Chocolate and strawberry mousse cake.



Marinated tuna sashimi, goat cheese, parmesan crisps, asparagus, oven roasted tomato crostini.

Wild mushroom, lemon and goat cheese cannelloni.

Orange and cardamon tart served with sweet lotus root crisps and raspberry coulis.


Crispy Calamari with a Nori seaweed and polenta crust, green sweet chili sauce.

Roasted chicken breast, spinach-ricotta stuffing, white wine sauce, stuffed zucchini, chargrilled vegetables.

Praline parfait served with mascarpone stuffed dates.



Selection of sushi, including salmon, cream cheese and asparagus tempura roll, spicy smoked eel, crispy fish skin and pickled radish roll.

Grilled teriyaki salmon, served with spiced miso, stir-fried vegetables and udon noodles.

Selection of mini desserts including caramel banana pie, chocolate beets cake, carrot cake and fresh fruit.

Tempura tuna and lobster salad.

Herb-crusted rack of lamb, pomegranate marinade, madeira glaze, couscous-goat cheese cake and French beans.

Passion-fruit mousse, bittersweet chocolate, poached strawberries and caramel.



Prawn cocktail, tamarind lime marinade, coconut, cassava cake root vegetables crisps.

Tandoori monkfish on lemon grass secures, tomato chutney, onion relish and cauliflower fritter.

Key lime parfait, crispy graham cracker, vanilla coulis and fresh berries.

Terrine of goat cheese, sundried tomato and pistachio, served with a grapefruit, green bean and cherry tomato salad.

Grilled red snapper, roasted red pepper and pine nut salsa served with truffle mashed potatoes and orange-hazelnut snow peas.

Chocolate lava cake with a white chocolate heart.