2025 WINNER
Chef’s Competition
Bahamas Yacht Charter Show
PLAYTIME
SAMPLE MENU
1st Place
Chef Marius
Born and raised in Cape Town, South Africa, Marius was immersed in the high-end food culture from an early age. Completing his culinary training in Stellenbosch, he honed his skills in fine dining while cultivating a deep love for wine and the art of winemaking. Marius brings this unique blend of culinary and oenological expertise to every dish he creates, turning meals into unforgettable experiences. A talented and competitive chef, Marius has showcased his skills on several chef TV shows, earning top placements and even claiming victory in some competitions. His passion for pushing culinary boundaries has not only earned him recognition but has also refined his ability to create innovative, award-winning dishes. When he’s not crafting exceptional meals, you can find him indulging his adventurous spirit through fishing, scuba diving, or exploring the local treasures of wherever he finds himself. Marius thrives on discovering new flavors and inspirations from his surroundings, ensuring his creations always reflect the soul of the region.
DAY 1
BREAKFAST
Choose between a delicate vegetarian omelette with garden-fresh vegetables or a rich, full-house omelette with Atlantic salmon and sautéed spinach. &
A seasonal selection of perfectly ripened fruits, elegantly presented.
LUNCH
Succulent prawns atop a crisp medley of locally sourced greens, finished with a fragrant ginger-sesame dressing.
DINNER
1st Course
Buttery langoustine paired with a Gruyère soufflé, crowned with delicate truffle shavings.
2nd Course
Herb-crusted lamb, served with crushed sweet peas, charred zucchini, heirloom tomatoes, velvety mustard-infused mashed potatoes, and a natural jus.
Dessert
A silky lime-infused cheesecake, accompanied by Japanese mochi ice cream, a ginger crumble, and fresh berries.
DAY 2
BREAKFAST
Soft-poached eggs delicately set atop smoked salmon, drizzled with a silky lemon hollandaise and finished with fresh chives. & A luscious, coconut-infused chia pudding topped with vibrant fresh berries.
LUNCH
Pan-seared duck breast over a bed of tender chickpeas and velvety pea purée, accentuated with a burnt orange and cranberry reduction.
DINNER
1st Course
Sweet heirloom tomatoes, creamy burrata, aged balsamic pearls, and micro basil.
2nd Course
Perfectly cooked filet mignon, served with roasted vine tomatoes, tender stem broccoli, and garlic-glazed baby potatoes.
Dessert
Lemon Verbena Panna Cotta – A delicate infusion of lemon verbena, served with ginger-cardamom crumble, raspberry gel, and toasted walnuts.
DAY 3
BREAKFAST
Soft, creamy scrambled eggs served over truffle-infused wild mushrooms and slow-roasted baby tomatoes. &
A selection of freshly baked Danish pastries paired with an elegant display of seasonal fruits.
LUNCH
Pan-Seared Wild Salmon served with a fragrant red cabbage broth, delicate zucchini noodles, and a citrussesame dressing.
DINNER
1st Course
Caramelized Onion & Goat Cheese Tartlet – Flaky puff pastry filled with rich goat cheese and slow-cooked caramelized onions.
2nd Course
Sweet, butter-poached lobster atop homemade pasta, elegantly coated in a velvety garlic cream sauce and finished with fresh dill.
Dessert
Slow-poached pears in spiced red wine, served with vanilla bean ice cream, a ginger crumble, and a cranberry-wine reduction.
DAY 4
BREAKFAST
A nourishing bowl of sautéed spinach, slow-roasted tomatoes, crispy bacon, caramelized onions, and fresh spring onions.
&
Thick Greek yogurt layered with homemade muesli and an assortment of ripe berries.
LUNCH
Hand-cured conch with cucumber, red pepper, vine-ripened tomato, and lime, finished with a fragrant orange dressing.
DINNER
1st Course
French escargot sautéed in a rich parsley-garlic butter, served with warm rosemary sourdough.
2nd Course
Fall-off-the-bone lamb, served with roasted root vegetables, creamy cabbage mash, and a deep red wine reduction.
Dessert
Warm, molten chocolate cake with vanilla bean crème anglaise and a hint of sea salt.
DAY 5
BREAKFAST
Poached eggs with pan-seared ham on a homemade English muffin, draped in a silky hollandaise sauce. &
Handcrafted croissants accompanied by an elegant selection of seasonal fruits.
LUNCH
Oven-baked whole snapper, elegantly served with a delicate herb salad, slow-poached tomatoes, and a decadent Béarnaise sauce.
DINNER
1st Course
Roasted beets, creamy goat cheese, candied walnuts, and arugula, finished with a house-made tea-infused balsamic reduction.
2nd Course
Freshly caught local fish, served with roasted asparagus, zucchini spaghetti, and a caper-white wine beurre blanc.
Dessert
A rich, dark chocolate mousse layered with espresso-infused ice cream and finished with fresh strawberries.
DAY 6
BREAKFAST
Norwegian Smoked Salmon Bagel – A delicate balance of sour cream, cream cheese, and Norwegian smoked salmon, garnished with caper berries, diced red onion, and freshly chopped dill. &
Thick, creamy yogurt drizzled with wild honey and a hint of cinnamon, served with fresh fruit.
LUNCH
Soy and lime-seared scallops with fresh strawberries and an avocado mousse, elegantly presented over fragrant sushi rice.
DINNER
1st Course
Grilled asparagus with aged Parmesan, black truffle shavings, and a lemon zest vinaigrette.
2nd Course
Slow-roasted and perfectly crisped pork belly, served with caramelized apple, steamed kale, wasabi mash, and an elegant duo of red wine jus.
Dessert
Honeycomb & Salted Caramel Pavlova – Light meringue with honeycomb shards, salted caramel drizzle, and fresh passion fruit.
DAY 7
BREAKFAST
Avocado Toast on Artisan Sourdough – Creamy avocado with oven-roasted baby tomatoes, finished with a balsamic reduction and a touch of sea salt. &
A vibrant fruit selection paired with a revitalizing wellness shot.
LUNCH
Creamy burrata nestled on a bed of olive-coated arugula, with roasted red peppers, fresh ginger, and aged Parma ham.
DINNER
1st Course
A refreshing blend of citrus-cured salmon, crisp cucumber, pineapple, coriander, and a tangy Basque chili infusion.
2nd Course
Tender, perfectly charred ribeye steak, served with garlic-sautéed broccoli, thyme-steamed baby potatoes, and a house-made chimichurri sauce.
Dessert
A warm shortbread crumble with caramelized apples, raspberry compote, and Madagascar vanilla bean ice cream.
“...Seriously, they are an amazing group. Would highly recommend both the boat and crew, but the crew made the trip. That chef is crazy talented...... We were blown away!...”