KING BENJI is a 47.00m / 154ft Motor Superyacht built in 2024 by Dunya Yachts with interior design by Design Unlimited (UK). Sleeping 10 guests in 5 cabins and with a crew of 12. Cruising at 12.00 kn/ph with a top speed of 14.00 kn/ph. The guest cabins comprise an Owner's suite, two VIP cabins, one cabin with a king size bed, and one cabin with 2 twin beds convertible to a king size bed.
Crew Profile
Layout
Sleeping 10 guests in 5 cabins and with a crew of 12. Cruising at 12.00 kn/ph with a top speed of 14.00 kn/ph. The guest cabins comprise an Owner's suite, two VIP cabins, one cabin with a king size bed, and one cabin with 2 twin beds convertible to a king size bed.
Menu
Teppanyaki tasting menu
Shisho leaf, sushi rice, 5 spice braised brisket, toasted peanuts
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Cured bluefin tartare
kaffir lime and lemongrass broth
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Corn fed chicken Yakatori
Thit Kho
White alba truffle, ponzu and pickled daikon
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Chocolate delice, fermented black cherries and tarragon
BREAKFAST STYLE
Day 1
lunch
Seared tuna steaks, salted cucumber, caponata and fresh herb salad
Grilled courgetti, whipped feta, sumac
Baked focaccia, brown butter
Dinner
Flank steak, roasted peppers
Beef birria taco
Black bean chilli
pickled cabbage
Langostines, lemon ailoli
Baby rocket, aged parmesan, balsamic and olive oil
Multigrain sourdough
Dinner
Steamed chicken gyozas
Crispy karage chicken
Hamachi crudo, ponzu dressing
Edamame and fruakaki
Iberico pork skirt, caper and sage dressing
Burrata, Grilled peaches, watercress, honey and coriander seed dressing
Baby spinach, avocado, cotton candy grapes
Rosemary and lemon baked seabass
Bulgar wheat tabbuleh, parsley, tomato concasse
Grilled octopus, romesco sauce
Panzanella salad, avocado, garlic roasted croutons
Basil pesto rigatoni, shaved parmesan, toasted pinenuts
Dinner
Grilled chicken, satay sauce
Thai green vegetable curry
Carrot som yum
Steamed jasmin rice
Day 5
Lunch
Veal escalope
Lambs leaf, salted cucumber, walnuts
Marinated courgetti, artichoke hearts, kalamata olives
Dinner
Pan seared tuna, caugette, green peas
Nicoise salad
Salad Parisienne
Day 6
Lunch
Chicken kebabs, charred lemon and parsley sauce
Pasta Pomodoro
Caesar salad, garlic croutons, shaved parmesan, Parma ham
King crab rolls, pulled butter
Caesar salad, croutons, aged parmesan
Truffle fries
Grilled Carabineros, parsley and white wine sauce
Grilled peaches, basil, bocconcini, lambs leaf
Rocket, cherry tomatoes, basil pesto
Dinner
lemon and herb grilled chicken
Greek salad
Sweet potato and pecan salad
Tzatziki
7 DAY MENU
Cannes, France
Fruit parfaits, house made granola, charcuterie, locally sourced cheese
Smoothies on request
Alaskan king crab benedict, lemon hollandaise, smoked paprika
Lunch:
House baked focaccia
Buffalo burrata, local heirloom tomatoes, house made lavash, basil oil, pickled shallots
Filet of turbot scarpariello, gnocchi ala romana, sauce vierge
White chocolate panna cotta, charred Parisian peach, caramelized white chocolate, basil
Dinner:
House baked whole wheat sourdough
Tuna crudo, compressed apples, avocado cream, citrus dressing
A9 wagyu fillet, pomme anna, wild asparagus, black truffle, red wine jus
70% dark chocolate delice, macerated cherries, Tahitian vanilla bean ice cream
Day 2
Nice, France
Fruit parfaits, house made granola, charcuterie, locally sourced cheese
Smoothies on request
Breakfast:
An assortment of freshly baked breads and pastries
Daily juices
Cooked items as per personal preference
Chefs special:
KB muffin
Applewood smoked bacon, soft fried egg, hash brown, breakfast sausage and pickle
Lunch:
House baked sour dough
Stone crab tartlet, slow poached egg, crab custard
Herdwick lamb loin, green pea and pistachio puree, broad bean salad
“Ferrero Rocher”
Mille fuille, crème diplomat, caramelized purple figs
Dinner:
Grilled wye valley asparagus, caviar burre blanc, arugula, 24-month aged parmesan
Wild seabass filet, confit fennel, pickled fennel, orange and radicchio salad
Dark chocolate mousse, hazelnut sable, chocolate crisp
Day 4
Amalfi
Breakfast:
An assortment of freshly baked breads and pastries
Daily juices
Cooked items as per personal preference
Chefs special:
Banana bread French toast, whipped mascarpone, caramelized banana
Lunch:
House baked rosemary foccacia
Beef carpaccio, anchovy aioli, fried capers, frisée
Pork Milanese, confit tomato and garlic salsa, crispy calvo nero, white bean puree, red wine jus
Brandy snap, mascarpone, espresso and double chocolate ice cream
Dinner:
Antipasti
Sundried tomatoes, local artichoke hearts, olives, coppa, parma ham, serrano ham
Stone fired pizzas
TEPPENYAKI
Tuna tartare, soy sauce, lemon pearls
Crispy prawn gyoza
dipping sauce, shallot, ginger and coriander
egg fried rice, sambal olek, spring onion
sweet and sour vegetables
wagyu ribeye in oyster sauce and fresh grated truffle
garlic and soy marinated prawns
