From the galley.
Food & Cuisine
Whilst onboard your culinary experience will be tended to by our incredible inspired
chef ‘Jane’.
She has a creative spirit and years of experience that bring limitless opportunities to your dining table.
Jane constructs menus that are inspired by the local bounty and culture from your cruising area. When possible Jane uses products that are locally and sustainable grown. Hand picking her produce from the buzzing local markets and directly from passing local fisherman, this ensures the best quality and freshest ingredients available.
Your gastronomic experience will complement the balance of nature and style that Inukshuk is globally recognised for.
Jane will customise menus to satisfy, nourish and delight your palate senses for an experience you will never forget!
A sample menu
To start the day
Eggs benedict or add a little spice with a curry or chipotle hollandaise
brie, steamed spinach and tomato omelet with yam and yukon hash browns
eggs baked in prosciutto cups with fresh tomato basil salsa
crepes filled with warm mango topped with maple syrup and crème fraiche
french toast with flambé rum bananas and apple wood smoked bacon
Lunch
crab cakes with pickled mango and cilantro jus, baby greens
caesar Salad with grilled lobster or spiced chicken, parmesan crisps
grilled steak with chimichurri sauce, avocado, orange salad
linguini with shrimp, fresh tomatoes, lemon and herbs.
creative basket lunches underway, sandwiches, wraps or salads
Appetizers
beef and chicken sates with pineapple sambal and peanut dips
lobster mango summer rolls with thai dipping sauce
coconut chicken bites with curry dip
baked camembert with cranberries and macadamia, rosemary toast skewers
scallops wrapped with bacon
parmesan crispy artichokes with lemon aioli
Starters
lobster Bisque
corn and lemongrass soup with shrimp
figs stuffed with goat cheese on a bed of arugula, balsamic maple dressing
spinach, apple and goat cheese salad with citrus vinaigrette
potato samosas with tamarind sauce and mango chutney
Evening meals
seared halibut with lemon risotto
asian marinated pork with five spice apple sauce and gingered yams and chili oil
beef tenderloin, chanterelle caper jus, mashed potatoes,
thai style duck with honey plum sauce, basmati and sautéed baby squash
rack of lamb, potato pave, stuffed baby eggplant and peppers
Desserts. The final touch.
ginger crème brule with plum raspberry compote and French sable cookies
fallen chocolate soufflé cake with vanilla ice cream
poached peaches with moscado d asti, frangipani and blackberry coulis
lemon almond cake, crème fraiche, fresh berry sauce
tiramisu