British menu — Jose Collado

A modern British menu built for a private table at sea — classical technique, seasonal produce, and plating that holds up to a moving deck. Three courses, designed to be equally at home for an intimate dinner for two or a full owner's table.

Starter

Gamba roja ceviche, avocado mousse, caviar

Marinated in a citrus symphony of lime, lemon and grapefruit, finished with caviar pearls, extra virgin olive oil and micro greens.

Beef tartare, mushroom tuile, parsley oil

Prime beef with shallots, capers and Dijon, delicate mushroom tuiles for crunch, verdant parsley oil.

Plating that holds up to a moving deck — built for an intimate dinner for two, or a full owner's table.

Main

Braised short ribs, crab mac and cheese, Asian slaw

Slow-braised in a rich red wine reduction with thyme, rosemary and garlic until it falls from the bone.

Pan-seared sea bass, mango salsa, vanilla potatoes

Delicate fillets seared crisp, topped with a salsa bursting with colour.

Grilled 45-day aged filet mignon, truffle butter

Roasted garlic mashed potatoes and sautéed baby vegetables.

Venison two ways: grilled loin, braised shank

Red wine and dark chocolate sauce, creamy parsnip purée, gremolata.

Dessert

Lemon meringue pie

Flaky buttery crust, tangy lemon curd, billowy toasted meringue.

Almond and cherry tart

With caramel and pecan ice cream.

Three courses, British — for a private table aboard M/Y Luminance