Palma Yacht Show 2026

KIKI V

Live service throughout show week.

Based in Moll Vell during the Palma International Boat Show onboard KIKI V.

Throughout the week I prepared and served canapés to order during yacht viewings, with charter clients, brokers, captains and potential buyers onboard throughout the day.

The canapé menu included tuna tartare cones with sesame, wagyu with gochujang glaze and polenta crisp, lobster with yuzu kosho on brioche and parmesan custard vol-au-vents finished with truffle.

Alongside the canapé service, I also ran a dedicated caviar service using Oscietra caviar, served traditionally with mother-of-pearl spoons, warm blinis and crème fraîche, alongside a more modern version with crushed new potatoes, miso butter and nori dust.

Part of the experience involved speaking directly with guests about different caviar varieties, traditional serving methods and tasting etiquette — including why mother-of-pearl spoons are used and the reasoning behind tasting caviar directly from the hand.

Additional service throughout the show included ice cream during viewings and evening guest events onboard.

Outside of service, most mornings started with provisioning runs around Palma before returning to prep and reset the yacht for the following round of viewings.