Fine Dining

Imagine the sun setting over the horizon, casting a warm glow as you emerge from your cabin after a fun-filled day doing your favorite things on and around the crystal clear blue waters of the British Virgin Islands. No rushing to meet a reservation time. Zero dress code. Dinner revolves around your schedule and your culinary requirements. Guests savor Olivia's exquisitely prepared dishes sourced from the best quality local ingredients from local ports to produce creative and well-balanced menus, always taylored to meet individual guest's needs. It is a culinary voyage like no other.

Sample Menus

BREAKFAST

• Sliced avocado on whole grain bread topped with a poached egg and a side of crispy bacon
• Caribbean rosemary infused French toast served with homemade blueberry maple syrup
• Tomato and red pepper shakshuka served with toast and a side of bacon
• Caribbean eggs benny - poached eggs over plantain cakes drizzled with fresh hollandaise sauce
• Peanut butter banana pancakes topped with caramelized bananas served with applewood breakfast sausage
• Huevos rancheros - sunny-side up eggs over a fresh flour tortilla, topped with black beans, breakfast sausage roasted, red peppers, warm salsa con queso and avocado
• Lox and bagel board served with smoke lox, herbed cream cheese, capers, pickled red onions and microgreens
• Fresh fruit
• Bloody Mary served with a side of mimosa ;)

LUNCH

• Crab cakes from scratch topped with a homemade remoulade on a bed of green salad
• Caribbean lobster rolls and homemade dressing accompanied by freshly made cabbage slaw
• Kale Caeser salad topped with marinated grilled flank steak
• Grilled chicken over a bed of balsamic spinach salad topped with whipped goats cheese brûlée
• Tuna poke bowls topped with colorful veggies, ginger, wasabi and soy over chilled sushi rice
• California style shrimp stack topped with a mango and pineapple pico de gallo
• Slow roasted pork on crispy grilled loaf served with grilled pineapple and truffle potato crisps

APPETIZERS

• Anti-pasta platter served with a selection of meats, olives and dried fruits accompanied by an assortment of cheeses, pickles and crackers
• Ground lamb and fresh mint over hummus served with warm pita slices
• Flatbread pesto pizzas
• Whipped Smoked Salmon Mouse Served with Fresh Dill Served On Thin Sliced Cucumber Rounds
• Crispy gnocchi tossed in a vodka sauce and topped with confit tomatoes
• Squid salad “nachos” over crispy fried wonton chips

DINNER

• Tomato and coconut chicken curry served with jasmine rice and warm naan
• Fresh catch over grilled pineapple topped with a grilled leek salad
• Lamb lollipops over butternut squash purée topped with crispy sage
• Seared scallops over risotto topped with crispy prosciutto and maple roasted asparagus
• Seared Tuna steaks over a carrot, cauliflower and ginger purée with crispy soy green beans
• Filets cooked to your preferred temperature over potato mash topped with a red wine reduction and fresh arugula
• Weekly pasta night served with roasted garlic bread

DESSERT

• Freshly made and baked chocolate chip cookie ice cream sandwiches topped with a warm chocolate drizzle and fresh whipped cream
• Classic creme brûlée topped with passion fruit and flakey sea salt
• Homemade pavlova topped with balsamic and vanilla marinated strawberries and fresh whipped cream
• Vanilla pana cota topped with a tropical fruit salad
• Homemade key lime pie garnished with fresh whipped cream
• Chocolate mousse topped with chocolate covered pomegranate and fresh pomegranate
• Lavender lemon cake