Sample menuWritten to the vessel
Uzbek menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Flaky pastries filled with minced Gower salt marsh lamb, onions, and spices. Baked until golden.
North Atlantic monkfish fillet, seasoned and fried until golden and crispy, served with a dill and yogurt dip.
Golden, flaky triangles of thin, crisp pastry, generously filled with a spiced mixture of tender potatoes, peas, and aromatic herbs.
Steamed dumplings filled with minced Limousine beef, onions, and spices, served hot with a dollop of sour cream.
A robust noodle soup combining tender Aberdeen angus beef slices, potatoes, carrots, and bell peppers in a spiced broth. The dish is topped with hand-pulled noodles, offering a satisfying blend of textures and flavors.
A fragrant one-pot rice dish where long-grain rice is simmered with succulent pieces of Welsh Gower salt marsh lamb, onions, carrots, and a blend of spices.
Grilled skewers of marinated Bushuev beef and Bresse chicken, known for their smoky aroma and tender texture, grilled to perfection.
A refreshing salad of sliced tomatoes, cucumbers, onions, and fresh herbs, dressed simply with salt and pepper — a staple accompaniment to plov.
A flavorful aubergine salad where roasted aubergine is mixed with onions, garlic, and spices, offering a smoky and savory taste.
A light salad combining fresh radishes, cucumbers, and green leaves, tossed with a simple vinaigrette.
Tender pieces of steamed pumpkin, seasoned with herbs and spices, offering a delicate and slightly sweet flavor.
A cherished dessert in Uzbekistan, featuring multiple layers of honey-infused cake interspersed with creamy filling.
A crisp meringue shell with a soft, marshmallow-like interior, topped with whipped cream and fresh berries and kiwi.
Chef Jose Collado
Senior Sous Chef