Experience World-Class Dining

Our Cuisine

Your personal chef Lucy has years of culinary experience and her love of cooking will be evident in every meal that she prepares for you and your guests. She is enthusiastic about everything she cooks and offers a wide range of international cuisine in her repertoire.

Her attention to every detail of each meal, from the use of fresh local ingredients to the artistic presentation will be evident from your first meal on board.

Your week’s menu will be completely catered to you and your group’s preferences and tastes (including raw, vegan and allergy sensitivities), and Lucy will ensure that all the meals that you receive aboard will be to your utmost satisfaction.

Wake up to another beautiful sunny morning and enjoy a hearty breakfast. It’s the perfect way to start to the day, with gourmet coffees, teas and juices, and fresh Caribbean fruit and homemade pastries accompanying your choice of Lucy’s breakfast specialities.

After a morning sail you’ll find yourself safely anchored in another pristine bay. If you choose to jump in the water and snorkel the nearby reefs you’ll return to find a gourmet lunch prepared for you in the cockpit with homemade breads, fresh salads and one of a variety of Lucy’s delectable lunch plats du jour.

As the day wanes you may want to take advantage of our well stocked bar. Through Nick’s extensive cocktail repertoire, you’ll be able to savor the moment with an old favorite, a new suggestion, or both if you like! It’s entirely up to you.

As the sun melts onto the horizon, the table is set for dinner. Each course that appears from the galley is a delectable treat. Fine wines are carefully selected to complement each dish and a wide selection of cognacs, whiskies and liquors will complete a perfect meal.

tehiya cuisine 2
tehiya cuisine 1
tehiya cuisine 4
tehiya cuisine 3
tehiya cuisine 5

Sample Menu

Poached Eggs

wrapped in ham, tomato and onion served with bacon

Eggs Florentine

with bacon rolls

French Toast

with cinnamon and maple syrup, and ham or bacon

Flaky French Croissants

with warm ham and melted Swiss cheese

Frittata

with bacon, feta, and leek

Savoury Pie

with egg, bacon, basil, and cherry tomatoes

Crepes Suzettes

with Grand Marnier, orange sauce and Chantilly cream

Poached Eggs

wrapped in ham, tomato and onion served with bacon

Stack of Pancakes

homemade blueberry or banana pancakes

Poached Eggs

wrapped in ham, tomato and onion served with bacon

Seared Tuna or Lobstair Tail

Nicoise salad

West Indian Meat Pie

with spicy island slaw and Mount Gay dressing

Crab Cake Stack

on a bed of rocket with a sweet Thai chili sauce

Sticky Chicken Wings

BBQ'd with corn on the cob and potato salad

Home Salad

with tomato, sweet onions, gorgonzola, and olive oil and vinegar

Braised Ribs

country-style with pineapple, coleslaw and chickpea salad

Lucy's Guadeloupe Seafood Spread

French West Indian delights such as Creole Spiced Crab Farci, Boudin sausages, fresh Accras de Morue, and a selection of smoked fish served with salad and special Creole seafood sauce

Carmelized Onion

with green apple and Brie Phyllo tarts on shredded lettuce

Carribean Plantain

served rosti-style

Bruschetta

toasted parmesan, balsamic and basil

Pesto Melt

with portobello mushroom and warm roasted pine kernels

Camambert

baked with an assortment of dried fruits and flatbreads

Phyllo Wheels

with spinach, feta, mushroom and tomato

Artichoke Dip

hot and creamy with toasted pita chips

Crostini

with sun-dried tomato and caper

Honey Ginger Shrimp

with red wine, soy, and a Wakame sesame salad and sauteed vegetables for lime and herb pesto rice noodles

Rosemary Lamb Chops

marinated with red wine and with herb butter, roasted garlic potatoes and seasonal vegetables

Mango Chicken

grilled in chili, lime, coconut reduction with herbed couscous and roasted vegetables

Grilled Mahi-Mahi

with lime and ginger glaze, with sides of aubergine, zucchini, pepper, parmesan-and-lentil vegetable stack and basmati rice

Seafood Linguine

cooked in a white wine sauce with Mediterranean virgin olive oill and a cucumber and tomato salad

Pork Tenderloin

spice-rubbed and served on a bed of sweet potato and fried plantains with nutmeg and rum

Grilled Salmon

with creamed potatoes and asparagus

Duck Breast

char-grilled with saffron mash and parsnip strips

Filet

BBQ beef with mushroom sauce and stuffed Christophene au Gratin

Grilled Shrimp

spicy with a tamarind glaze on a bed of Thai noodles

Foundant au Chocolat

PiƱa Colada Cheesecake

Creamy Mango Grill

Mascarpone over Berry Melange

Black Forest Brandy Chocolate Cake

Rum Fudge Pie

Baked Fruit Crumble

Papaya Cream Cheese Terrine

Chocolate Coffee Sin Cake

Poached Pears in Red Wine

Join us in the British Virgin Islands

Contact Us Today