Dining

The Lady J invites you to discover culinary delights from around the world. Whether you prefer a gourmet meal, casual barbecue on board or picnic lunch on the beach; the Lady J’s chef is here to satisfy your tastes.
 

Our professionally trained chef can customize any menu you desire and can accommodate dietary requests such as vegetarian, kosher, and gluten-free all while using the freshest ingredients and pleasing the most discerning palate. Desserts are a speciality so if you want to treat yourself after a day of activities, the Lady J is the place to do it. Here’s just a sample of the menus available. 

Day 1

LUNCH

A Trio of Scallops
Served on a fricassee of leaves with a tomato and chili concasse.
Seared Wild Salmon
Salmon stead marinated with sweet paprika,
ginger and chives,
char-grilled served with a Moroccan couscous salad.
Lemon Brule Tart
Tangy tart with fresh raspberry cream and blackcurrant coulis.

DINNER

Vietnamese Spring Rolls
Steamed prawns and caramel pork wrapped in Vietnamese rice paper
with carrot, cucumber and mint with a chili plus peanut dressing.
Teriyaki Glazed Tuna with Foie Gras
Char-grilled blue fin tuna wrapped in seaweed served with a
sesame teriyaki glaze topped with pan-fried foie-gras and sticky rice.
Thai-style Sweet Dumplings
Steamed palm sugar and jasmine dumplings served with a
home-made green tea ice-cream and a wasabi and honey tuille.

Day 2

LUNCH

Beef Carpaccio
Served with fresh parmesan, rocket and a cracked pepper and lemon vinaigrette.
Parpadelli Pasta
Served with a wine, cream and wild mushroom sauce and a scallop roe dust.
Stilton Laced Shortbread
Served with a plum cream cheese and tomato sorbet.

DINNER

Crab, Avocado and Crayfish stack
Layers of fresh crab meat with cilantro, avocado and chili and crayfish in a
brandy cocktail dressing and a caviar garnish.
Pan-fried Duck Breast
Duck marinade with ginger wine and herbs served with
griddled veg, spiced polenta and a pomegranate jus.
Warm Chocolate Fondant
The classical melting chocolate cake served with butterscotch ice-cream and a raspberry coulis.

Day 3

LUNCH

Warm Goat Cheese Salad
Grilled goat cheese with a salad of mixed leaves, pomegranate,
oven roasted pistachios and wild strawberries.
Flash Fried Chili Squid
Baby squid marinated with chili, lime and cilantro served on a green papaya salad.
Balsamic Strawberries
Strawberries masticated in a balsamic reduction and honey
served with home-made vanilla ice-cream.

DINNER

A Trio of Tuna Tartar's
Chili & Ginger | Shitake & White Soy | Wasabi & Lime
Served with sesame rice crackers
Rosemary and Cinnamon Rack of Lamb
Rack of Lamb roasted served with sweet potato dauphines, grilled asparagus and a port and mint jus
Individual Pavlovas
Baby Italian merangues with a crème Chantilly and fresh mixed berries.

Day 4

LUNCH

Salad Capresse
Vine beef tomatoes, buffalo mozzarella served with a both
Thai and European basil and a pesto vinaigrette.
Seared local Cod Fillet with a Roasted Red Pepper Crust
Grilled and served with a herb gnocchi and a fresh tomato sauce.
Tiramisu Parfait
A layered parfait served with an amaretto biscotti.

DINNER

Lobster Bisque
Freshly made lobster soup served with a garnish of seared lobster and tarragon toast.
Seared Sea Bass Filet
Served with scalloped potatoes, spinach and oven roasted cherry tomatoes and a Palma ham wafer.
Lemon and Orange Truffle
A light layer mousse cake with a grapefruit sponge served with a passionfruit coulis.

Day 5

LUNCH

Tomato Tart Tatin
Vine cherry tomatoes slow roasted with garlic and basil
served with fresh parmesan puff pastry and pesto oil.
Grilled Lobster and Mango Salad
Freshly caught lobster grilled with light lemon oil,
served with just turning green mango, with a sweet chili dressing.
Stawberry and Amanac Panna Cotta
Fresh cream panna cotta served with a honey and basil tuille and a strawberry coulis.

ENGLISH DINNER

Prawn Cocktail
A twist on the old staple! Saute tiger prawns, avocado on a bed
of baby gem lettuce served with a spiced cocktail dressing.
Fish and Chips
Choice of fish fried in a light batter with Cajun spice, basil with
mashed pea puree and home cooked herb chips.
Black Forest Gateau
The traditional English Cake! Layered dark chocolate sponge
with sweet cream and cherry compote.

Day 6

LUNCH

Seared Baby Snapper Fillets
Marinated with lemon and served with a chili tomato salsa.
Wagu Beef Fillet with Wasabi Mash
Oven roasted daube of beef served with a wasabi scented mash,
sauté shitake mushrooms, soy-infused jus and a cilantro and cream foam.
Raspberry and Chocolate Soufflé
Served with a warm white chocolate and amaretto sauce.

DINNER

Pan-fried Foie Gras
With spiced pear and saffron chutney, brioche toast and charred pink grapefruit.
Grilled Supreme of Chicken
Chicken marinated with basil and garlic, served on a wild mushroom risotto;
with a rocket and parmesan salad.
Vanilla Profiteroles
Freshly made profiteroles dipped in chocolate, filled with crème Chantilly
and dipped in dark chocolate with a white chocolate sauce.