Part of the adventure of travelling by boat is visiting the yacht clubs and enjoying the fare. Whether you are with your family, companion, a group of close friends or with business relations the world of yachting is filled with beautiful bistros, bars and dining areas with available take-out fare, staffed with top level chefs and staff. Today we graze the Gulf Coast Kitchen fare of the Montauk Yacht Club on Long Island Sound and half a world away, the take-out menu from the Royal Hong Kong Yacht Club.
One of the best known American yachting kitchens is the Gulf Coast kitchen at the Montauk Yacht Club on Long Island Sound in New York. Award winning Chef Robbin Haas who also has restaurants in Antigua and Guatemala focuses on simple elegant fresh local fare. The menu includes starters fresh oysters, little neck clams, Crème Fraiche Main Lobster Bisque, Roasted Mushrooms and Asparagus with a soft Gorgonzola Polenta. Main courses include Seared Diver Scallops, Yellowtail Flounder with a warm relish of roasted corn and clams, or if you prefer Dry Aged U.S. Prime New York Sirloin with Porcini Oil.
The Royal Hong Kong Yacht Club has a wonderful take-out pre-prepared or raw menu. Order Smoked Norwegian Salmon, Sliced Italian Parma Ham, French Foie Gras Mousse Terrine from the pre-prepared list. For your galley chef, order ‘in the raw’ Chilled Dutch Calf’s Liver, Chilled French Sustainable Seabass Fillet, Australian Jumbo Quail. Some menu favourites include various curries and stew. Sauces are offered a la carte. Canapés abound. Cold canapés include Herbed Shrimp with Mango, Beef Tenderloin with Arugula and Sun-dried Tomato. Hot canapés of course include various Satay sticks, rolls, toasts and puffs. A wonderful selection of cheeses is also available including French Camembert and Brie, Danish Blue, Greek Feta, Swiss Gruyere and others. The beauty of the take-out menu is that you can pre-select, fax and pickup or have delivered ship-side.
“One cannot think well, love well, sleep well, if one has not dined well” – Virginia Woolf
