Traditional and innovative techniques, beautiful produce, and international flavors.


Traditional and innovative techniques, beautiful produce, and international flavors. This is the hallmark of my cuisine.

Fish and vegetables are the stars in many of my dishes. Flavorful, healthy, bright and light. I always source the best produce, Seasonal and local if possible. I treat the ingredients with utmost respect so that nature can shine on the plates I serve.

Cooking is like storytelling.
The technique’s, beautiful ingredients and recipes. They all tell a story.

We can make new stories together. I can adapt any of my recipes to your liking. Please, tell me your preferences and I promise to make it happen. I can’t wait to make unforgettable memories on your yacht or Villa!

I hope to serve you soon!

Chef Stefan Schenk

Lunch options

Served with croutons, rouille
Salad nicoise
With pan-fried tuna steak and poached quail eggs
Warm vinaigrette, and classic garnish
Red fruits espuma

Tagliatelle with vongole
Lobster salad
With orange, vanilla and cardamom vinaigrette, sweet and sour baby beets
Granny Smith apple and mesclun salad
Coupe sorbet,
Selection of homemade
Fruit sorbets

Risotto with kaffir lime and roasted langoustines
Seabass fillet served on le puy lentils,
Sauce of green curry, mussels and sea vegetables.
Ricotta cheese, dried olives, sweet pears and lemon merengue

Sushi and sashimi lunch

Miso soup
Dragon roll
Lobster California roll
Spicy tuna roll
Maki sushi
Cucumber and Salmon tartar
Selection of fresh sashimi
Table side grated wasabi, homemade pickles of ginger, cucumber and daikon

Family style/buffet lunch

Cucumber,  avocado and mirin gazpacho
Plateau of fruit de mer
Quinoa, kale,and  pomegranate salad
Pasta salad
Grilled mahi-mahi with salsa Verde
Grilled lobster with tomato and basil salsa

 Mixed fruit, cheesecake, petit fours

Dinner options

Coquilles with vanilla beurre blanc
fresh truffles and herb salad.
Dover sole fillet with
Pommes tournee, salsify, and summer vegetables
Rum and lime panna cotta
With pistachio and vanilla-tuille

BBQ salmon on a Himalayan salt plate.
Avocado mousse, brandy snap and beetroot oil
Slow poached halibut (54°)
Green asparagus, sauce hollandaise
White chocolate mousse,
Mousseline of mango and mascarpone and dehydrated raspberries

Mabre of foie gras and smoked poultry
Garnished with cherries and homemade brioche
Turbot fillet with butter beans, fava beans and fresh pea’s
Summer mushrooms, fresh herbs and bacon foam
Tiramisu 2014
Deconstructed tiramisu,
Coffee gel, amaretto meringue, coffee sorbet, almond crumble
Vanilla and honey cream 

Raw Bar

Clams, lobster, King crab, sashimi, scallops, razor clams, bulot, mussels, tartar, crudo’s, ceviche’s, oysters with different toppings
Langoustines, gray shrimp, gamba’s, and caviar
Aioli, mignonette dressing,

72 hours cooked pork belly
 mirin and red wine reduction
Asparagus| daikon| broth| paper from violet potato
Pavlova 2.0
Merengue| different textures of berries| basil| mint

Tasting menu’s

Cucumber gin and tonic
Apple Martini
Salmon mojito

Amuse Bouche
Foie gras popsicle

Tuna and mango-chilli sphere, jelly of soy and wasabi mayonnaise

Fruits de Mer and bloody Mary Snow

Red mullet, sea vegetables,  ocean water foam, edible sand and smoked potato

a variety of cheese, basil ice-cream, compressed beetroot, lemongrass merengue, virtual olives and grapes

inverted carrot cake

Thai spring roll

Deconstructed tom yam Kung
Sweet and sour shrimp meatball, langoustine carpaccio, sweet and sour jelly, chili dressing
 Pork and Beef Larb
Spicy minced pork and beef with salad cups and vinaigrette

Lobster mangosteen salad
Smoked pork cheek with tangy tomato and tamarind sauce
Barbecue Thai chicken
Steamed snapper with sweet and sour sauce
Massaman curry
Stir fry vegetables and spicy tofu
Fried rice, Phad Thai, shrimp crackers, som tam salad,


Black rice pudding wrapped in banana leaf and mango ice-cream,
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