Monday
Lunch Roast chicken · quinoa tabbouleh · hummus · greens
Dinner Salmon rice bowls · edamame · cucumber · miso dressing
ILLUSTRATIVE MENUS
Planning for the people,
not for a template.
These are examples of how I structure private service. They are not fixed packages: menus change with the principal, guests, crew, itinerary, market and dietary requirements.
The operational principle is simple: enough variety to keep the table interesting, enough shared mise en place to keep a solo galley efficient, and no dietary guest made to feel like the “special case”.
02 / CREW WEEK
Balanced, varied,
real working food.
Crew food needs energy, comfort and variety without creating a second restaurant operation beside guest service.
Tuesday
Lunch Beef kofta · couscous · roasted vegetables · yoghurt
Dinner Thai green chicken curry · jasmine rice · crunchy slaw
Wednesday
Lunch Tuna niçoise · new potatoes · beans · eggs
Dinner Lasagne · tomato salad · garlic greens
Thursday
Lunch Falafel bowls · tahini · pickles · herb salad
Dinner Pork tenderloin · sweet potato · cabbage · mustard jus
Friday
Lunch Prawn pasta · cherry tomato · courgette · parsley
Dinner Chicken shawarma · flatbread · fattoush · garlic sauce
Saturday
Lunch Steak sandwiches · peppers · onions · mixed salad
Dinner Baked cod · crushed potatoes · spinach · caper butter
Sunday
Lunch Mediterranean mezze · grilled chicken · seasonal salads
Dinner Beef ragù · pappardelle · parmesan · rocket
Breakfast would normally run from a practical core—eggs, oats, fruit, yoghurt, breads and a rotating hot option—adjusted around watches, training and guest-service timing.
SERVICE NOTE
The menu is only half
the job.
Allergen separation, provisioning, storage, leftovers, crew timing and the next day's mise en place are planned together. That is what keeps private service consistent when the itinerary changes.