Endless Summer III

ESIII accommodates 10 guests in 5 ensuite cabins: 4 queens, 1 king that can convert to twin.
Each cabin is equipped with hairdryer, toiletries, and USB/USB-C outlets.
Crew uses mid-port cabin.
Yacht is fully airconditioned, and each cabin has individual temperature control.
Stay connected with Starlink ultra-fast Wi-Fi.

Chef Martha’s menu onboard Endless Summer III

Breakfast
Everyday a fresh fruit platter, yogurt, boat baked goods, cereal, coffee and juice are served alongside:

Build Your Own Bagel Board
A customisable spread featuring a selection of freshly baked bagels, accompanied by an array of toppings such as cream cheese, smoked salmon, sliced tomatoes, onions, capers, and smashed avocado

Shakshouka
A Middle Eastern-inspired dish consisting of poached eggs in a flavourful tomato and pepper sauce, seasoned with aromatic spices such as cumin, paprika, and chilli flakes. Served piping hot with crusty bread or pita for dipping

Turkish Eggs
Also known as “Çilbir,” this dish features poached eggs nestled on top of a bed of creamy yogurt infused with garlic and dill, then drizzled with a spiced butter sauce and finished with a sprinkle of Aleppo pepper or paprika for a burst of flavour.

Breakfast Tacos
Soft corn or flour tortillas filled with scrambled eggs, crispy bacon or sausage, diced potatoes, and some cheese, salsa, and guacamole. A Tex-Mex favourite that offers a satisfying start to the day

Pancake and Waffle Day
A special occasion where guests can indulge in fluffy pancakes and crispy waffles made to order, accompanied by an assortment of toppings such as maple syrup, fresh berries, whipped cream, chocolate chips, and nuts for a sweet and decadent breakfast treat

Eggs Benedict
Poached eggs on English muffins, topped with a choice of savoury options like ham, smoked salmon, or spinach, all smothered in creamy hollandaise sauce

French Toast
Thick slices of bread soaked in a mixture of eggs, milk, and spices, then fried until golden brown and crispy on the outside and soft and custardy on the inside. Served with a dusting of powdered sugar, a drizzle of maple syrup

The Full Monty
A hearty and indulgent breakfast feast that typically includes a combination of eggs (cooked to your preference), crispy bacon, savoury sausage, grilled tomatoes, sautéed mushrooms, baked beans, and perhaps some hash browns or fried potatoes, all served with toast

Lunch

Earth, Surf and Turf Trio of Tacos
Oyster mushroom tacos, baja fish tacos, pork carnitas tacos, pico de gallo, spicy pineapple salsa, cilantro jalapeno crema, guacamole, quick pickled red onions, and a red cabbage and apple slaw

Steak Sandwiches
Ribeye steak, boat made beer-onion bread, caramelised onions, horseradish mayonnaise, and a burrata, tomato and arugula salad

Teriyaki Salmon Grain Bowl
Teriyaki wild salmon, bulgur wheat base, red cabbage, carrot salad, stir fried brussels, edamame, seaweed, and sriracha

Greek Feast
Grilled chicken souvlaki, dukkah flat breads, tzatziki, hummus, babaganoush, courgette fritters, Greek salad

Seared Ahi Noodle Bowl
Sesame crusted seared ahi tuna, zucchini soba noodles, wasabi mayonaise, pickled ginger, watercress and sugar snap peas

Sailors Beef Burgers
Wagyu beef burger served on a boat made brioche bun with a smoked tomato relish, sweet potato fries, arugula salad and slaw

Lobster Rolls
BVI caught spiny lobster tails dressed in an island spiced drawn butter, boat made brioche buns, grilled corn ribs, and truffle parmesan roasted baby potatoes

 Appetisers

Cheese and charcuterie board

Red snapper ceviche with chilli, coconut and plantain chips

Fresh summer rolls and spring rolls with sweet chilli sauce and a peanut dipping sauce

Jalapeno poppers, boat made nachos with guacamole and roasted tomato salsa

Trio of Spanish tapas – serrano ham croquettes, grilled sardines, red wine poached chorizo

Tomato bruschetta, smoked gouda arancini and olives

Greek mezze platter – pittas, muhammara (red pepper and walnut dip), hummus, artichokes, kalamata olives, and vegetable crudités

Dinner

Pan-Seared Sea Bass
Delicately seared sea bass accompanied by a crab cake, served with a refreshing fennel salad and topped with a tomato caviar velouté

Slow-Cooked Beef Shin Rendang Curry
Tender beef shin cooked to perfection in a rich rendang curry sauce, served with aromatic turmeric rice, toasted coconut, and a zesty cilantro chutney

Mahi Mahi
Succulent Mahi Mahi fish served atop creamy black rice risotto, complemented by thyme-balsamic roasted tomatoes, red onion with balsamic pearls adding a burst of flavour

Braised Pork Belly with Black Pudding
Melt-in-your-mouth braised pork belly paired with savoury black pudding, accompanied by sweet potato puree, crunchy celeriac remoulade, and a luscious Madeira jus

Herb-Crusted Rack of Lamb
Tender rack of lamb coated in mediterranean herbs, served with pesto-roasted smashed potatoes, a tangy lemon-garlic and minted yogurt, and a vibrant raw ratatouille salad

Jamaican Jerk Snapper
Spicy Jamaican jerk-seasoned snapper served with island rice and peas, a tropical mango coconut salsa, and roasted okra for a burst of Caribbean flavours

Filet Mignon Steak
Filet mignon steak accompanied by earthy chanterelle mushrooms, tender confit asparagus, and vibrant tender stem broccoli, served with a rich café de Paris sauce

Dessert

Limoncello Tiramisu
A zesty twist on the classic tiramisu, featuring layers of ladyfingers soaked in limoncello liqueur, creamy mascarpone cheese, and a hint of lemon zest

Chocolate Lava Cake
Indulge in a rich and decadent chocolate lava cake with a molten chocolate center, served warm and topped with a dusting of powdered sugar.

Jelly and Ice Cream
Refreshing lychee-lime sorbet paired with delicate champagne jelly, creating a delightful combination of sweet and tangy flavours reminiscent of childhood treats

Crème Brûlée
A timeless dessert consisting of creamy vanilla custard topped with a layer of caramelised sugar, creating a satisfying contrast of textures and flavours.

Dulce de Leche Cheesecake
Creamy cheesecake infused with the rich caramel flavour of dulce de leche, nestled atop a buttery graham cracker crust

Chocolate, Peanut, and Banana Galette
A delectable pastry filled with a combination of chocolate, creamy peanut butter, and ripe banana slices, all wrapped in a flaky crust and baked to perfection.

Passionfruit and Mango Mini Pavlovas
Delicate meringue nests filled with luscious passionfruit and mango curd, topped with a dollop of whipped cream and fresh fruit for a light and tropical dessert experience.

Chef Martha can cater to many dietary needs such as gluten free, dairy free, vegetarian and vegan to name a few. Please inquire for more specific dietary restrictions.

Christmas week to end by December 26th. New Years to begin no earlier than December 28th.
7 night minimum or 48 hours between charters.

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)