2X Volvo diesel engines
Fisher Panda Genset
15.1 ft Highfield RIB
• 9 people
WORLD CLASS MANAGEMENT AND SERVICE EXCELLENCE THROUGH TRAINING ACADEMY
Our reputation is built on the consistency of our impeccable service, which is grounded in the training we deliver in shaping
excellent masters and commanders of yachts and ships for the future. Meridian Adventure prides itself in delivering a world-class
and trusted experience on board for all its guests. This is achieved through the management of regular drills and highly-purposed
accreditation, ensuring qualified crew not only have trusted navigational expertise of oceans but also firm knowledge of all
adventure activities and best practices to ensure a safe and enjoyable trip.
We do this through the Meridian Adventure Academy.
The Meridian Adventure Academy was founded in 2017 by Sean Galleymore who embarked on creating a world-class program in Meridian
Adventure Academy that could deliver his vision of a crew that were respected for their depth of knowledge and who were skilled in
delivering an impeccable level of hospitality and service on board that was revered by discerning guests exploring the unspoilt pockets of
the world. Furthermore the Meridian Adventure Academy has helped contribute to the expedition company’s constant desire for
positive change in the maritime industry through professional development.
****CREWS ARE ALL FULLY VACCINATED FOR COVID-19***
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THE GLOBAL GALLEY MENU CONTINENTAL BREAKFAST
Start the day with our wide selection of cereals, fruit platters, seasonal berries and assortment of yoghurts. We also have a variety of cheeses, cold cuts, smoked salmon, perfectly soft boiled eggs and a delicious selection of pastries, croissants and muffins.
COOKED BREAKFAST Accompanying the magnificent Continental Breakfast we also have Cooked Breakfast options available. Choose from eggs done in 3 ways: Scrambled, Fried or Eggs Benedict. All served with either crispy bacon or perfectly grilled beef sausages.
LUNCH Thai Style Tuna Fishcakes served with a Carrot, Apple and Raisin Salad and a Sweet Chilli Dipping Sauce. Accompanied with a warm Potato Salad and a Red Cabbage Slaw. Chicken Parmigiana served with Oven-Baked Chunky Chips and a Crisp Salad of Sugar Snaps, Green Peppers, Red Onion and Romaine Lettuce. Herb Crusted Fish Fillets accompanied with Roast Mediterranean Style Vegetables, Ratatouille and a Crisp Spinach and Frissée Lettuce Salad. Wholesome Crustless Spinach, Mushroom and Feta Quiche and a Crustless Bacon, Cheese and Tomato Quiche. Accompanied with Hasselback Potatoes, a Mixed Leaf and Avocado Salad, Olives and Cucumber. Gourmet Toasted Burger topped with Tomato, Bacon, Avocado, Pesto and Pickles. Accompanied by Oven Baked Chips and an Arugula, Parmesan Salad. Slow Braised Beef Steaks in a Red Wine, Tomato Sauce, accompanied with a Herb Butter Couscous, Steamed Broccoli, Yellow Peppers and a Carrot, Cucumber Salad with Feta and Olives. Crispy Panko Crumbed Fish, with Homemade Tartare Sauce, Chunky Chips and a Fresh Garden Salad. Homemade Beef Lasagne, with Fresh Garlic Bread, an Arugula, Parmesan Salad and a Cherry Tomato, Cucumber Salad. Fresh Rolled Chicken and Tuna Wraps, with a Potato Bake and a French Bean, Sun-Dried Tomato Salad. Mediterranean Lamb Kebabs, served with Pesto Pasta, Roast Corn on the Cob, Beetroot, Feta, Olives, a Mixed Leaf Salad and Tzatziki.
STARTERS Smoked Salmon on a “Cucumber Bruschetta” with Sour Cream, Capers, Lemon and Mini Croutons. Spiced Chickpeas with a Chilli, Avocado, and Sesame Seed Salad. Smoked Fish Mousse served on a bed of Celery, Cucumber, Green and Red Peppers. Peach and Goat's Cheese Salad, with Arugula, Toasted Almonds and a Honey Balsamic Dressing. Beetroot, Carrot and Orange Salad with Toasted Sesame Seeds and a Basil, Mint Yoghurt Dressing. Green Gazpacho - Chilled Cucumber and Almond Soup. Toasted Coconut Prawns with a Herb, Avocado and Mango Salad. Vegetable and Brie Tartlet, served with a Balsamic Red Onion Jam. Honey Soy Prawns with a Sesame, Black Bean, Guacamole Salad. Refreshing Red Gazpacho Soup.
DINNER Tender and juicy Chicken with a Portobello Mushroom Sauce, Sautéed Vegetables and White Wine Infused Lentils. Rosemary Infused Rack of Lamb served with Creamed Spinach, Roast Pumpkin and Carrots. Massaman Curried Sirloin Steak served with Basmati Rice and Roasted Red Peppers. Lemon Fish with a Creamy Green Vegetable Linguine. Fish en Papillote - Fish steamed in a Baking Paper Parcel with White Wine and a Mediterranean Red Pepper Sauce, accompanied with Carrots, Green Peppers, Zucchini, Celery and Spring Onions. Baked Lemon, Ginger and Soy Sea Bass, on a Spiral of Stir Fried Noodles with Mixed Vegetables and Sesame. Peppered Beef Steak with Red Wine Sauce, served with Creamy Mashed Potatoes and Green Vegetables. Roasted Salmon and Cherry Tomatoes, served on a bed of Green Pea Puree and Orzo. Confit Duck, with a Smooth Butternut Puree, Sweet Roasted Parsnips, Broccoli and a Port Wine Sauce. Fragrant Harissa and Herb Butter Chicken on Crushed Potatoes and Broccoli, served with an Arugula, Orange and Pomegranate Salad.
DESSERTS Roast Nectarine with Mixed Berry Ice Cream. Raspberry Sorbet with Fresh Mango and Mint. Lemon Posset. Coconut & Orange Cheesecake. Raspberry, Apricot & Peach Crisp. Tiramisu. Lemon Mousse. Red Wine, Orange and Cinnamon Slow Poached Pear