A feast for the senses – dining on a superyacht
One could be forgiven for thinking food, and good food, delights only the sense of taste. Yet great food titillates more than just your taste buds. Its aroma is enticing. It is visually alluring and the freshest of local ingredients evoke the textures and the sounds of the environment. This food philosophy has been honed by M/Y BELUGA’s Chef, Danielle Lacey, through years of international experience.
Danielle, or Danny as she is more commonly known, is a native of North Queensland’s city of Cairns which is known for its superb yachting and fresh tropical produce. Danny’s father was a keen yachtsman and introduced the past time to his daughter who became a talented yacht chef.
Yacht chefs are required to be diverse. They are the baker, the pastry chef, the saucier and executive chef rolled into one. Danny flexes her cooking expertise by preparing everything offered onboard – everything from the fresh sourdough bread for breakfast through to the intriguing and moreish Vegemite panna cotta for dessert.
Her menus are reflected in her environment and experience as Danny combines the best of local produce, often fish caught by guests, with Modern Australian, Middle Eastern, Asian and Haute European cuisines. Highlights include tartan of viande des grisons, lamb loin with pistachio dukkah spiced carrot puree & kale crisps and divers scallops on shells with a soy & mirin oil.
Thankfully Danny knows the bounds of pleasant sufficiency and BELUGA is an expedition yacht offering plenty of vigorous activities ensuring your time onboard is a feast of the senses without guilt-ridden excess. Ocean Alliance and Danny work with each new charter to create bespoke menus tailored to individual tastes and dietary requirements.