|Scenes from a 7-Course Tasting|
|Written by Kim Kavin|
|Thursday, 21 May 2009 08:18|
Hamish Watson is head chef aboard the stunning, 183-foot Benetti motoryacht Galaxy. Trained in his native New Zealand as well as in London, Watson was one of the most impressive chefs I met during this month's industry-only charter yacht show in Genoa, Italy. I'll have a full interview posted on CharterWave soon, but I wanted to share with you here on the blog some scenes from an incredible seven-course tasting dinner that Watson and the Galaxy crew prepared for 24 guests during the show.
Now, 24 people is a lot--especially when the guests are dining on two separate decks, as was the case with this elegant dinner--but Galaxy is known for its crew's ability to produce excellent onboard events of even larger sizes. The team once catered for 700 people over the course of four days during a corporate charter in Cannes that included breakfasts, brunches, lunches, cocktail brunches, and dinners. Absolutely amazing.
To give you a peek at the caliber of food you can expect aboard a yacht like Galaxy, I took the following photographs of all seven courses at this month's tasting dinner. Believe me when I tell you that everything tasted as good as it looks, and that charter guests who pay the yacht's €255,000 weekly base rate will be treated to an absolutely gourmet experience.
The yacht is part of the charter fleet at Camper & Nicholsons International, where its manager told me Galaxy's owner will consider extra time aboard for charters of seven days paid at the full rate. Any reputable charter broker can help you negotiate a deal this summer in the Mediterranean.
"Caprese" salad (made with tomato jelly and mozzarella foam)
Carpaccio of scallops, avocado, apple and wasabi puree, micro cress, and apple essence
Fennel pollen-rubbed sea bass, gnocchi, broad beans, baby swiss chard, and porcini mushrooms
Lobster tortellini, Jerusalem artichokes, chorizo, asparagus, and Piquillo pepper
"Electric" gin and tonic sorbet (note the smoke coming from the dry ice bed in the cup)
Roasted rabbit loin, leek and goat's cheese tart, quail's egg, and pea puree
Cinnamon savarin, baby peark, pear and vanilla soup, and fig and honey ice cream