The Bunker Lunch Menu
The head chef produced a modern, colourful menu for the Bunker Lunch using intense flavours and ingredients from around the globe and in particular from the Med.
Cauliflower and white onion veloute, porcini mushrooms, toasted hazelnut and cheddar crumbs.
Corn fed chicken breast, soutzouki stifado, toasted fragola, saffron orange yoghurt.
Lemon tart with lime curd meringues.
Who Should Attend?
Ship owners, operators, managers (bunker purchasing department)
Marine fuel suppliers, traders, brokers
Marine fuel services suppliers