ACCIDENTAL SUCCESS II SAMPLE MENU
HEAD CHEF CAMERON NEWTONON
Hello! I’m Cameron Newton, a passionate 33-year-old chef from the vibrant city of Durban, South Africa. My culinary journey has taken me across the globe, from the stunning Mediterranean to the idyllic Caribbean, working on yachts ranging from 20m to 140m.
Cooking is not just my profession; it’s my greatest joy. When I’m not whipping up delicious meals, you’ll find me embracing the great outdoors, surfing the waves, or casting a line while fishing. My background as a former captain adds a unique twist to my culinary expertise, allowing me to understand the intricacies of life at sea like no other.
I thrive on connecting with people and ensuring everyone is not only well-fed but also delighted by the meals I prepare. My dedication to creating memorable dining experiences is matched only by my love for bringing people together through food. Let’s embark on a culinary adventure together!
DAY 1
BREAKFAST
Freshly baked sourdough with assorted jams & butter
Fluffy pancakes with maple syrup and fresh berries
Scrambled eggs with smoked salmon and chives
Fresh fruit platter with seasonal fruits
LUNCH
Basil-infused melon slices, Thinly sliced Iberic ham
Caprese salad with heirloom tomatoes, fresh mozzarella, and basil, drizzled with balsamic reduction
DINNER
1st Course
Smoked red snapper ceviche with spicy mango puree and microgreens
2nd Course
Grilled sea bream with steamed greens (broccoli, asparagus, and green beans) and lemon butter sauce
Dessert
Creamy vanilla panna cotta with berry compote
DAY 2
BREAKFAST
English muffins with poached eggs & hollandaise sauce
Freshly baked blueberry muffins
Eggs Benedict with Canadian bacon & hollandaise sauce
Fresh fruit platter with tropical fruits and berries
LUNCH
Seared tuna tataki with wasabi aioli
Quinoa salad with pomegranate, mint, and a lemon vinaigrette
DINNER
1st Course
Chilled cucumber and avocado soup with a hint of lime
2nd Course
Herb-crusted lamb rack with sous vide carrots and white bean puree
Dessert
Rich dark chocolate mousse with a dollop of whipped cream
DAY 3
BREAKFAST
Freshly baked croissants with butter and jam
Banana nut muffins
Omelette station with various fillings (cheese, ham, mushrooms, peppers)
Fresh fruit platter with melons, grapes, and berries
LUNCH
Shrimp and avocado spring rolls with a sweet chili dipping sauce
Asian-style cucumber salad with sesame seeds and soy dressing
DINNER
1st Course
Creamy saffron risotto with parmesan shavings
2nd Course
Miso-cured salmon with grilled asparagus and a balsamic reduction
Dessert
Cam’s chocolate brownie with vanilla ice cream
DAY 4
BREAKFAST
Bagels with cream cheese and lox
Chocolate chip muffins
Sunny-side-up eggs with bacon and sausages
Fresh fruit platter with citrus fruits and berries
LUNCH
Portuguese octopus salad with lemon herb rice
DINNER
1st Course
Aubergine tartare with fresh boat-baked pita
2nd Course
Harissa roasted lamb shank with curried sweet potato and crunchy chickpeas
Dessert
Zesty lemon cheesecake with a graham cracker crust
DAY 5
BREAKFAST
Cinnamon rolls with icing
Almond croissants
Poached eggs with avocado toast
Fresh fruit platter with pineapple, kiwi, and strawberries
LUNCH
Assorted fresh sushi and sashimi with soy sauce, wasabi, and pickled ginger
DINNER
1st Course
Refreshing watermelon gazpacho with mint
2nd Course
Aged fillet steak with smoky marrow mash and red wine jus
Dessert
Classic tiramisu with bourbon whipped cream
DAY 6
BREAKFAST
Freshly baked baguettes with assorted cheeses and cold cuts
Lemon poppy seed muffins
Fried eggs with bacon and sausages
Fresh fruit platter with exotic fruits
LUNCH
Nobu-style black cod with miso glaze
Arugula salad with roasted pine nuts and citrus fruits
DINNER
1st Course
A-grade beef tartare with anchovy butter and parmesan tuile
2nd Course
Lobster carbonara with truffle shavings
Dessert
Vodka lemon sorbet with fresh fruits and whipped cream
DAY 7
BREAKFAST
Freshly baked brioche with butter and jam
Pumpkin spice muffins
Eggs any style with bacon and sausages
Fresh fruit platter with mixed berries
LUNCH
Japanese BBQ with yakitori skewers
Asian slaw with a sesame ginger dressing
Fresh bao buns
DINNER
1st Course
Sous vide duck breast with celeriac puree
2nd Course
Fresh seafood ravioli with a white wine and garlic sauce
Dessert
Dark berry pavlova with whipped cream
“ ...Chef
Cameron produced for us one bespoke meal after another....every aspect of the charter met or exceeded our expectations...”