Each trip aboard Shamoun, is tailored to individual tastes and preferences.

Guests are encouraged to fill out the Shamoun preference sheet, in order to indicate particular likes and dislikes, favourite food styles and types, any allergies or intolerances and any items that will make their trip extra special.

The chef will customize the meals according to guest preferences, to ensure that guests enjoy every aspect of their dining onboard Shamoun. Locally grown produce will be used where possible, as well as only the freshest, highest quality products. If need be, produce can be flown in, to guarantee that guests get only the finest quality goods.

Click here to view our sample menus.







  • Sauteed scallops, spicy lentils with corriander and tomato crisps
  • Chicken breast stuffed with roasted red pepper and baby spinach served with spaghetti vegatables, aubergine puree, basil oil and basil foam
  • Griddled pineapple, yogurt crackle ice-cream, black pepper & pinenut tuille with an aged balsamic drizzle and pineapple and balsamic caviar
  • Chicken Consomme, Paysanne with morel and chicken mousseline stuffed farfalle pasta
  • Slow cooked -salmon pave- in spiced vanilla oil with a chowder of shellfish and sweet potato in a chervil emulsion
  • Quenelle bitter chocolate and Maldon sea salt ganache with pecan shortbread and parsnip icecream
  • Crab and tiger prawn cocktail, dill mayo and hot oriental crab and bean sprout spring rolls
  • Roast duck breast, layered braised duck leg pomme anna, celeriac puree, glazed young carrots and an orange jelly and jasmine tea jus
  • Raspberry souffle, raspberry sorbet and raspberry smoothie
  • Seabass carpaccio, baby gherkins andpoached baby leek salad with micro greens and a mustard vinaigrette
  •  Slow roasted rib of beef, calves liver and crisp veal sweetbread, shallot tart tatin, whipped truffle potao puree, balsamic veal glace with essence of truffle
  • Iced praline and white chocolate parfait, tempura fig beignet and cardamon and port syrup
  • Home made salmon gravalax with greek yoghurt and a pickled cucumber salad
  • Slow cooked medium rare loin of venison, home cured bacon lardons, polenta cake, green beans with a tomato and dried cranberry vinaigrette
  • Chilled lime and chocolate cream with florentines
  • Sushi Selection
  • Steamed Aromatic crab, ginger and coriander parcel with crab bisque reduction
  • Roasted saddle of Lamb, basil pomme puree, courgette, with ratatouille and black olive salt
  • Apple Tarte Fine, calvados caramel and toffee ice cream
  • Compressed pickled water melon, goats cheese Chantilly and balsamic pearls and olive oil spheres
  • Pot Roasted Poussin, sweetcorn, ham and truffle galantine, leek mousse and sauternes sauce
  • Dark chocolate cremeaux, pistachio tuilles and raspberry fluid gel
  • Celeriac and apple parcels, slow cooked hens egg, pea jelly and micro herbs
  • Roasted loin of pork, popcorn crackling, crispy ear, Parisienne potatoes and smoked apple puree
  • Vanilla parfait, strawberries and lime with opaline tuille and strawberry sorbet
  • Scallop and lime boudine, baby spinach and sauce Vierge
  • Three day slow cooked smoked beef short ribs, charred leeks, olive oil mash and Maderia Jus
  • Pineapple tarte tatin, Szechwan pepper ice cream
  • Pressed Foie Gras Terrine, sauternes Jelly, Walnut Vinaigrette and griddled brioche
  • Roasted Fillet of John Dory, Linguini and a smoked bacon, sherry vinegar and brown shrimp beurre blanc

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