NOMADA

NOMADA accommodates 10 guests in 5 ensuite cabins equipped with stall showers and electric toilets. Each cabin equipped with hairdryer, toiletries, USB outlets and iPads.

D E S I G N E D  B Y  D A N I E L L E

B R E A K F A S T ____

E G G S  B E N E D I C T
Poached eggs and crispy bacon/ smoked salmon/ proscuitto
served on a toasted English muffin topped with fresh hollandaise
sauce.

S H A K S H U K A
An aromatic Middle Eastern dish of reduced tomatoes with yellow
peppers, onion and spices, gently poached eggs in the reduction,
topped with Greek feta and cilantro. Served with warm ciabatta
and butter.

B A K E D  F R I T A T A
Creamy scrambled eggs baked with fresh asparagus, smoked
turkey and herbs, topped with a vintage aged cheddar. Served
with a warm ciabatta and butter.

S M A S H E D  A V O C A D O
Smashed haas avocado on a slice of toasted sour dough, topped
with honey roasted cherry tomatoes, Greek feta, cilantro and XVO.

S M O K E D  S A L M O N  B A G E L
Smoked salmon and chive cream cheese on half a toasted bagel,
topped with baby capers.

F R E S H  F R E N C H  C R O U S A N T S
Freshly baked croissants, served with a side of dry aged meats,
cheeses and homemade fruit compotes

B A N A N A O F F E E  C R E P E S
Thin crepes filled with banana and homemade toffee sauce.
Served with a side of crispy bacon

C R A B  T A R T E R  T O A S T
Shredded lump crab mixed with pickled cucumbers, spring
onion, lemon juice and zest, homemade mayonnaise and
parsley. Served on toasted ciabatta.

A L M O N D  M Y L K  O A T S
Cinnamon spiced oats and chia seeds prepared in vanilla
almond mylk, topped with fresh passionfruit, blueberries
berries, banana and toasted pecans. Drizzled with a Canadian
maple syrup.

S M O O T H I E S
Blended frozen fruits, combined with DF milk or ice, organic
collagen powder, superfood powder or probiotic powder.
*All breakfasts are served with aside of fruit salad, Greek yogurt and
granola

L U N C H ____

R E D  S N A P P E R  S H R I M P  C E R V I C H E
Fresh shrimp and red snapped left to cure in an orange, lime sea salt
mix. Finished off with diced capsicums, mango and red onion,
pyramid salt, extra virgin olive oil and fresh chilli.
Served with thin crispy tortilla chips and a grilled zucchini side salad.

C E A S A R  S A L A D
Crispy roman lettuce, tossed in a freshly prepared Caesar dressing.
Topped with sourdough croutons, grilled chicken breast and
parmigiana shavings. Served with a freshly baked rosemary, flakey
salt, chili and olive oil focaccia.

G O D D E S S  S T E A K  S A L A D
Grilled, sliced ribeye, tossed in a dry smokey paprika rub. Served on a
bed of arugula, sweet roasted potato, cherry tomatoes and creamy hass
avocado. Topped with toasted pine nuts and a fresh herb and yogurt
dressing.

P O R T U G E S E  S H R I M P  S A L A D
Grilled seasoned shrimp, roasted cauliflower and chickpeas served on
a bed of arugula and red onion. Topped with crumbled Greek feta and
toasted pumpkin seeds. Drizzled with a creamy ranch dressing
Served with a freshly baked focaccia.

M E D I T E R R A N E A N  M E Z Z A  P L A T T E R
Grilled haloumi topped with bits of organic honeycomb, freshly blended
garlic hummus, roasted pita chips, roasted feta stuffed baby peppers,
cucumber and carrot sticks, kalamata olives in XVO, local aged cheeses
and dry aged meats.

M I D D L E  E A S T E R N  M E Z Z A P L A T T E R
Fragrant lamb kofta, yogurt mint dip, tahini hummus, pita chips,
manchego stuffed medjool dates, tabouli salad and lemon feta XVO
marinated olives.

O L I O  E  O L I O  P A S T A
Light and fresh lunchtime spaghetti tossed in XVO, fresh garlic, parsley
and chili. Finished off with finely grated parmigiana. Served with lemon
butter grilled shrimp.

B R I E  ‘N  P R O S C U I T T O  T A R T
Golden baked puff pastry topped with French style brie and balsamic
caramelized onions. Finished off with fresh baby arugula and prosciutto.
Drizzled with XVO and a balsamic glaze served with a green salad.

G R E E K  G Y R O
Flatbread filled with grilled slithers of chicken thigh, chunky chopped
cucumber, tomato and red onion, topped with a homemade tzatziki
sauce.

E V E N I N G ____

A P P E T I Z E R
Three cheese tortellini, on rocket, topped with parmigiana,
sundried tomatoes and toasted pumpkin seeds. Drizzled
with a balsamic reduction.

E N T R É E
Chargrilled fillet steak topped with a robust
Roquefort sauce/ portebello mushroom sauce/ pepper
sauce, served with a side of buttery thyme Hassel back
potatoes, beurre noisette brussel sprouts and green beans.

D E S S E R T
Rich warm chocolate fondant served with a tropical
coconut ice-cream.

____

A P P E T I Z E R
Roasted carrot and ginger soup, finished off in a savory
broth with a burst of citrus. Served with a toasted brie
crostini.

E N T R É E
Mustard seed baked salmon, rested on pea and mint purée.
Served with a side of grilled grapefruit and asparagus and
roasted baby potatoes.

D E S S E R T
Crème brûlée topped with a caramelized sugar crust.

____

A P P E T I Z E R
Thai seasoned chicken/ pork dumplings in a miso
mandarin sesame dipping sauce.

E N T R É E
Red Thai curry in a lemongrass coconut milk broth with
seared wahoo, snap peas, capsicums and zucchini.
Served with fluffy jasmine rice.

D E S S E R T
Zesty lime tart with homemade golden crumble and
toasted meringue topping.

____

A P P E T I Z E R
Cured duck slices on micro greens, served with slices of
clementine, pomegranate seeds, toasted almonds and a fig
XVO balsamic dressing.

E N T R É E
Catch of the day pan seared, served with a lemon butter
garlic sauce, a Mediterranean vegetable bake and
seasoned cous cous.

D E S S E R T
Red wine spiced poached pears served with a side of
Madagascan vanilla ice cream.

____

A P P E T I Z E R
Honeydew melon, cantaloupe, prosciutto, feta, mint and
basil salad.

E N T R É E
Lamb Bolognese made with a traditional Neapolitana
tomato reduction, topped with pecorino and fresh herbs.

D E S S E R T
Green Guatemalan cardamon and vanilla pod infused
panna cotta topped with fresh passionfruit.

____

A P P E T I Z E R
Scallop crudo in a ginger, garlic, lime, orange honey and
vinegar marinade. Served with fresh spring onion and
chili.

E N T R É E
Seared ribeye/ fresh cod topped with a bold and zesty
chimichurri sauce. Served with a mustard potato salad and
a sweet pea, snap pea green salad

D E S S E R T
Crêpes suzette bathed in a Grand Marnier sauce, served
with vanilla ice cream.

____

A P P E T I Z E R
Blush pear and gorgonzola salad served on arugula topped
with dried pear and toasted pecans. Drizzled with a light
vinaigrette.

E N T R É E
Creamy garlic parmigiana white wine-based linguini,
topped with seared scallops and shaved black truffle,
drizzled with truffle oil.

D E S S E R T
Baked chewy meringue, topped with Greek yogurt,
kumquat preserve and dark cherries. 70% dark chocolate
shaving scatters ontop

____

A P P E T I Z E R
The traditional rosa tomato, basil and garlic bruschetta.

E N T R É E
Slow roasted beef short rib, topped with a red wine beef jus.
Served with creamy mashed potatoes, sweet peas and honey
rosemary roasted carrots.

D E S S E R T
Swiss dark chocolate orange infused moose topped with sea
salt flakes.

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, crew gratuity is not included the rates. The standard for good service is 15%-20% of the charter fee.

Christmas : 1-1o Guests $60,000
New Year’s : 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th
7 night minimum
BVI Ports Only

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)