Crew & cuisine · With Jacob Jan Boerma
A Three-Star Table at Sea
Our menus are created with Dutch three-Michelin-star chef Jacob Jan Boerma and cooked on board by chefs he has trained.
Your crew
The Yacht Is the Stage
The crew is the experience. Ours are permanent, travel with their yacht between seasons, and know it and its waters by heart.
Captain
Plans each day around the weather and your wishes; knows the quiet anchorages.
Chef
Cooks to your preferences from a menu agreed before you board.
Steward or stewardess
Looks after cabins, table and bar.
Deckhand
Runs the tender, the toys and the lines.
Jacob Jan Boerma
Culinary consultant to Morii Yachting
Jacob Jan Boerma is a renowned Dutch three-star chef, known for his creativity and fine sense of flavour. For 17 years he led restaurant De Leest, one of the best addresses in Europe. He combines regional products with international influences, and his dishes balance freshness, elegance and passion.
With Morii he has created the culinary concept for our yachts, trains our on-board chefs and hosts our signature events.
Our approach
Three Rules in the Galley
From the local market
Fish, seafood and produce are bought where the yacht is: Dalmatian markets, Mallorcan fishermen, the Red Sea catch.
Cooked around you
Menus are agreed with you before you board, around your tastes, allergies and the rhythm of your days.
Made to share
Plates go in the middle of the table for everyone, the way a long lunch at sea should be.
What we serve
On the Table
Fresh fish and seafood
The freshest catch, scouted on a local market and prepared with a fine sense for detail.
Meat dishes
A savoury steak or a tender lamb cutlet; our kitchen loves a hearty meal on board.
Something sweet
Dessert is indispensable.
For children
From fish nuggets to vanilla ice cream, the finest for the little ones.
Vegetarian
Lovingly prepared legumes and greens that lack neither taste nor quality.
Breakfast
A buffet of fresh juices, breads, marmalades, cheese, cakes, scones and yoghurt.
Signature menus
Three Dinners and a Vegetarian Menu
| Menu | Starter | Main | Dessert |
|---|---|---|---|
| Menu 1 | Tuna crudo with wakame, avocado and cucumber (caviar on request) | Sea bass with artichokes, dried tomato and soy beurre blanc | Airy yoghurt with raspberries, lemon and candy syrup |
| Menu 2 | Lobster with pasta and roasted calamari (caviar on request) | Rib steak with oven-roasted tomatoes, béarnaise and soft rice | Orange parfait with vanilla, Grand Marnier and orange sauce |
| Menu 3 | Tomato risotto with king prawns or langoustines, basil and parmesan | Lamb cutlet with yoghurt, peas, olives and rosemary jus | Vanilla mousse with blueberries and lavender granita |
| Vegetarian | Tomato tartare with avocado and yoghurt dressing | Aubergine ravioli with parmesan and pesto | Banana with vanilla quark, blueberries, honey, crumble and vanilla ice cream |
Menus may vary slightly with the season and the market.
The sharing table
A Lunch to Pass Around
Your chef on board
Every Yacht Sails With Her Own Chef
Each chef is trained in Jacob Jan Boerma's kitchen standards. Several times a year he cooks for Morii guests in person at our signature events.
Tell us your tastes, allergies and the rhythm of your days, and the menu is written before you board.
Talk about the menu
Enquire directly
Begin Your Morii Journey
Charter, one-way, management or a simple question. Write to us and a person answers. Charter brokers are welcome.