Mahina 3

Crew Profile

Damien has extensive sailing and private charter experience.
Professional since 2002, he is equally at home as a captain on units such as Swan 70 and 80, Privilège 60, as on 25m classics for regattas such as Les Voiles de St Tropez or Antigua Sailing Week
Damien will share his experience with you and bring you to the most beautiful anchorages in the Mediterranean, in complete safety.

Mathilde has worked as a cook/hostess on monohulls and catamarans from 44 to 54 feet, as well as in restaurants on the Côte d'Azur and in the Caribbean. As well as her experience as a cook and hostess, Mathilde is also a sailor, with a number of crossings and sailing trips in the Mediterranean, the Caribbean and Polynesia.
Passionate and dedicated, she will introduce you to her world of gastronomy aboard Mahina 3.
Her other qualifications
Degree in anthropology

Sample Menu

Other sample menu available upon request

DAY 1:

LUNCH

• Chickpea, coriander, cumin, and pomegranate salad
• Fish kefta and Caribbean sautéed vegetables
• Pineapple carpaccio with vanilla and lime

DINNER

• Yam and shrimp verrines with ginger
• Chicken colombo with rice
• Mango tarte tatin

DAY 2:

LUNCH

• Cucumber soup
• Caribbean-styled Thai beef salad
• Coconut panna cotta with mango and lime coulis

DINNER

• Watermelon curry
• Grilled octopus with sweet potato purée and chorizo sauce
• Banana caramel verrines, banoffee-style

DAY 3:

LUNCH

• Green banana and avocado salad
• Pineapple and rum shrimp with stuffed christophine
• Soursop mousse

DINNER

• Red cabbage and papaya salad
• Lamb and ginger meatballs with apricot couscous
• Chocolate fondant with passion fruit caramel

DAY 4:

LUNCH

• Banana and lardon flammekueche
• Island tabbouleh with mango, avocado, sweet chili, crab, and shrimp
• Tropical tiramisu with pineapple, coconut, and lime

DINNER

• Pumpkin, coconut, and cashew curry
• Baked snapper papillote with crunchy vegetables and passion fruit sauce
• Caribbean apricot and almond pie

DAY 5:

LUNCH

• Watermelon and bell pepper gazpacho
• Lemongrass and ginger chicken with noodles, roasted vegetables in sugar cane syrup
• Passion fruit carrés

DINNER

• Cucumber, garlic, ginger, and chili salad
• Tuna tataki with satay sauce, plantain rougail and rice
• Coconut flan

DAY 6:

LUNCH

• Savory panna cotta
• Wahoo tartare with roasted mango, four spices and quinoa
• Fresh fruit and fromage blanc verrines

DINNER

• Shrimp, avocado and chadek salad
• Caramelized pork with honey and pumpkin coconut gratin
• Sweet potato cake

DAY 7:

LUNCH

• Crudités crumble
• Marlin curry, rice with okra and zucchini salad
• Mango mousse

DINNER

• Mango, mint, and green onion salad
• Duck breast with pineapple and shallot chutney, sweet potato, and christophine stir-fry
• Chocolate and coconut mousse

More Locations Details

Summer Operations
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.