AMADEUS

One full width Master cabin with small desk and en suite facilities (wc separate from bath and shower).
Two identical double cabins with additional single bunks situated forward.
Two identical double cabins situated aft which can be convertible to twins. (Total 5 double beds)
All cabins with en suite facilities.

S/Y AMADEUS               

BREAKFAST SELECTIONS 

BREAKFAST
o Continental breakfast
o Ale carte : choice of preferred eggs, omelets, pancakes, etc
o Each morning freshly baked croissants and pastries
o Fresh cut fruits
o Cheese Platter
o Cold cuts Platter
o Chef’s specialty surprise each morning

LUNCH BUFFET

day one
o Steamed mussels with garlic-lemon-whine sauce
o mixed greens with baby rocket & sweet balsamic vinaigrette
o aromatic basmati rice herbed with vegetable jus, raisins & caramelized onions
o dentex fish filleted in front of guests with olive oil and lemon dressing
o tender chateau brion with a greek yogurt, four spice pepper sauce
o flaky spanakopitakia, crusty fillo filled with spinach, fresh herbs & feta cheese
o Chef’s dessert

DINNER

day one
o grilled seared scallops with prosciutto glazed with brandy on a bed of fava
o poached salmon, avocado salad with a creamy dill and chive dressing
o fresh mediterranean lobster marinara in seafood bisk with linguini and basil
o Chef’s dessert

LUNCH BUFFET day two
o traditional greek village salad with creamy feta cheese, capers olive oil and fresh oregano
o lentil salad with a sweet pomegranate and olive oil vinaigrette
o golden fried cheese crockets accompanied by a cool yogurt lemon dip
o grilled skewered vegetables glazed with a creamy balsamic and roasted sesame seed dressing
o keftedakia fried veal and lamb meatballs with a fresh spearmint dip
o braised chicken fillet with crusty spiced skin & fresh tarragon sauce
o butter & chicken jus saffron rice
o Chef’s dessert
***

DINNER

day two
o creamy seafood chowder soup with crusty bread sticks
o rocket & parmiggiana salad with roasted pine nuts and foie gras pasted croutons
o braised marinated lamb loin with lemon & thyme baby potatoes
o Chef’s dessert

LUNCH BUFFET

day three
o catalane salad , wedged cherry tomatoes, cray fish, crab meat with a shrimp jus & spring
onion basil dressing
o grilled octopus & potato salad with olive oil, chive and white wine vinaigrette
o fresh herbed breaded butterfly shrimp with a horseradish cocktail dip
o steamed mussels in Santorini sweet wine
o golden brown crab cakes with a creamy tartar sauce dip
o fillet of sea bass with celery root & butter puree and seasoned sautéed vegetables
o Chef’s dessert
***
DINNER day three
o creamy mushroom risotto sprinkled with shaved truffles, parmiggiana cheese and truffle oil
o mixed green salad with quail egg, smoked turkey and mastixa mayonnaise
o crusty honey skinned duck breast with rosemary, orange and duck jus
o Chef’s dessert

LUNCH BUFFET

day four
o deviled egg, tuna mousse salad with a creamy caper and pickle dressing
o black eyed pea salad with onions, parsley and olive oil vinaigrette
o fried tomato crockets with a spicy cream cheese dip
o stuffed bell peppers with feta cheese and a crusty cream topping
o greek moussaka, layers of eggplant, zucchini, potatoes, hand diced veal sauce & creamy
béchamel
o Chef’s dessert
***
DINNER day four
o seasoned grilled chicken ceasar salad with a creamy anchovy dressing & lightly toasted
croutons
o veal carpaccio topped with kalamata olives, capers and ricotta cheese
o spaghetti al pesto, fresh basil, pine nuts & parmiggiana reggiano blended with extra virgin
olive oil
o Chef’s dessert

LUNCH BUFFET

day five
o greek salad, a combination of baby romaine & rocket leaves and the traditional village
salad, vinaigrette dressing
o smoked salmon avocado salad with a poached egg and creamy sour cream dressing
o tiropitakia (mixed greek cheeses wrapped in flaky fillo pastry)
o zucchini crockets with a cucumber & dill yogurt dip
o lemon veal with aromatic steamed rice and caramelized vegetables
o Chef’s dessert
***
DINNER day five
o fish soup, a pandasia of fresh fish & vegetables, in a hearty broth
o prawn saganaki, jumbo shrimps in a greek style cherry tomato and fresh basil sauce
o oven baked fresh grouper with caper-parsley sauce
o Chef’s dessert

LUNCH BUFFET

day six
o prosciutto, buffalo mozzarella & grape salad with a sweet wine vinaigrette
o fusilli salad, al dente pasta with fresh mediterranean herbs and vegetables
o dolmadakia, stuffed wine leaves with a creamy lemon, egg dressing
o fried calamari with a ouzo yogurt dip
o grilled haloumi cheese topped with grilled tomato, fresh spearmint and extra virgin olive oil
o baby lamb cutlets with beef jus, herbed cous cous & grilled vegetables
o Chef’s dessert
DINNER day six
(Hephaestus: god of metallurgy and the smith of the Olympian gods)
o french onion soup with aromatic croutons and crusty cheese topping
o tabouleh salad, refreshing parsley, bulgur wheat, tomatoes, cucumber, dressed with a lemon
vinaigrette
o stuffed breaded chicken schnitzel with fried rice and sautéed spinach
o Chef’s dessert
***

LUNCH BUFFET

day seven
o mixed lettuce salad with spring, onion and dill vinaigrette
o eggplant salad, oven baked eggplant made into an olive oil & wine vinegar puree
o taramosalata, fish roe salad, blended with an onion, olive oil & lemon dressing
o spring rolls served with a sweet & sour dip
o creatian dakos, tomato jus marinated rusks topped with grated tomatoes, crumbled feta
cheese, olive oil & oregano
o grilled lobster tails with butter lemon and paprika
o smoked tuna with penne in a rich creamy dill sauce
o Chef’s dessert
***
DINNER day seven
o seafood paella, a fruit of seafood blended together with saffron rice
o fruits & nuts salad, lettuce leaves romaine, arugula, walnuts, dried apricots, figs, cranberries
& red cabbage. Reinforced with homemade pomegranate dressing and garnished with
diced fresh green apple
o beef wellington with carrot & potato puree and beef jus gravy
o Chef’s dessert

NOTES
• Please inform the Chef of any allergies of the guests.
• According to guests demands, menu can change in purpose of Vegan/Vegetarian or
children options.
• By consulting with the Chef, menu can change in variation of other international
cuisines
• Menu can change by the chef due to availability of provisions on the islands
• Please advise the Chef through the preference sheet for any birthdays or for any special
occasions
• Chef will happily discuss more Menu options with the guests upon arrival with the
preference sheet he has been sent to make sure all the clients are satisfied

High Season / August: Euro 42,500 per week plus expenses (VAT 23% & APA 25%)
Mid Season / July: Euro 39,500 per week plus expenses (VAT 23% & APA 25%)
Low Season / All remaining months: Euro 35,000 per week plus expenses (VAT 23% & APA 25%)

Summer Area: Greece, Turkey

Winter Area: Greece

Location Details: Home Base: Marina Zea, Piraeus, Greece