For That Special Family "Get A Way"
harter ORION
Contact Your Local Broker For Price and Availability
Raw Food Experience
Open Bar...
24 Hours



Mixed Drinks
When you Charter Orion you have full access to an open bar.

All standard alcohol drinks are included in charter price.  Special drinks can be purchased through
broker at registration signing.
It's Always Fresh
Home-made Chips Anyone!

Allison adds her personal touches to every meal to make each dish special.  She makes every meal an occasion and not just something to eat.  Each meal is nutritious and balanced which allows for a healthy trip onboard the "Orion".
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Explore a Small Selection of Menu Items
Fresh local fruits artfully sliced and plated, natural muesli, vanilla honey or maple yogurt, assorted local pastries and toast served with jam and butter.

Date and walnut-berry scones or almond mila muffins served with coconut butter and a blended smoothie made with fresh local fruits.

Traditional American
Eggs cooked to order, bacon or ham, whole-grain toast with butter and jam
Island Style
Cinnamon and rum flavored French toast served with fresh strawberries, papaya and garnished with cream and fresh mint.

Balsamic frittata prepared with potatoes, fresh local vegetables and bacon or ham.

Village Breakfast
Platters of fresh wedges of tomato and sliced cucumber, assorted cheeses, olives, boiled eggs, thick cream, fresh butter, honey and crusty slices of freshly baked local bread.
Pacific Island
Poisson Cru served on a bed of fresh greens.  Fresh tuna marinated in lime and coconut milk with diced cucumber, capsicum and tomato, garnished with chopped coriander.

Creamy red bell pepper chipotle soup served with a raw herbed macadamia nut cheese on a cucumber disk with a raw flax seed cracker, followed by vegan crab cakes drizzled witha dill tartar sauce over a bed of mango Dijon marinated callaloo, island spinach and kale.

Fresh tuna Nicoise served with crusty French bread and a chilled Savignion blanc.
Traditional tomato gazpacho soup garnished with avacado and fresh coriander, pan seared catch of the day served with rocket (arugula) parsley salad dressed with olive oil, balsamic vinegar, fresh squeezed lemon and shaved parmesan and fresh bread.

Fresh fish or beef tacos topped with a choice of pineapple, mango or tomato salsa and guacamole served with spicy mexican rice and a sliced cucumber yogurt salad.

California Fusion
Roasted capsicum and eggplant layered with fresh greens over flat bread, garnished with capers and drizzled with extra virgin olive oil.
Eggplant stuffed with a walnut pate, served with oregano-paprika roasted tomatoes and a bulgar pilaf.

Portobello mushrooms stuffed with a quinoa pilaf and aged blue vein cheese, poached in Pinot Gris and served over wilted greens.

Lasagne prepared with courgette pasta, layered with raw tomato marinara sauce, thinly sliced marinated mushrooms, homemade basil pesto and raw pine nut ricotta cheese; dehydrated to perfection.

Shitake ravioli with croccoli rabe, balsamic fig puree and ginger cream.

Chickpea and pumpkin curry in a tomato and coconut milk base flavored with cumin and sweet coriander seeds, topped with toasted coconut and pumpkin seeds presented with basmati rice and accompanied by a beet or cucumber raitia.
Seafood Barbeque
Swordfish kebabs garnished with fresh dill and presented with celeriac, orange and walnut salad.

Fresh basil pesto over spinach pasta finished with grated parmesan and served with fresh prawns tossed with garlic and olive oil and a sliced tomato and red onion salad drizzled with a balsamic vinaigrette.

Sushi and Sashimi
Artfully presented, garnished with toasted sesame seeds and a daikon radish salad, pickled ginger and wasabi.
Smokey eggplant, carrot and caraway, and beetroot and yogurt dips served with flat bread.

Traditional hummus or warm pumpkin hummus or sundried tomato hummus or raw courgette hummus served with torn pita triangles, vegetable crudites, olives and chunks of feta cheese.

Bruchetta with pesto or warm goat cheese, marinated mushrooms and blue vein cheese, or layered with mozzarella, tomato and fresh basil leaves.

Spinach and feta stuffed mushrooms.

Tuna marinated with passion fruit, lime and coriander.

Thai sweet chili prawn wraps.

Summer rolls and red chili-pineapple dipping sauce.

Chicken and walnut salad piled on a bed of watercress.

French cheeses and fruit plate served with sliced baguette and assorted crackers.
Yogurt, mint and barley soup

Cucumber yogurt soup

Indian lentil dahl

Thai coconut chicken soup

Watermelon mango gazpacho

Seafood boulibase or chowder

Brazilian black bean and orange soup
Pear and Walnut salad with raspberry vinaigrette

Watermelon and feta salad finished with fresh mint

Apple, raisin, walnut waldorf with yogurt dressing

Greek cucumber, tomato and feta salad with kalamata olives

Insalata Caprese with fresh buffalo mozzarella, tomato and basil

Totally green mixed lettuce, grated carrots, beets, tomatoes, cucumbers topped with tamari toasted pumpkin seeds, sunflower seeds, and pomegranate vinaigrette
Vanilla and spice poached pears in a pool of Sabayan

Walnut stuffed figs in red wine and clove syrup

Macadamia nut and coconut crusted raw key lime pie

Sinless avocado chocolate velvet mousse

Summer fruit tart with cashew cream with lime and mint

Bliss balls rolled in organic chocolate, cashew almond apricot balls rolled in coconut

Sun balls made with dates, seeds and nut butter spiced with cardamom and coriander
Whatever your dietary needs... Allison makes your stay on the Orion a pleasurable experience.
My cooking is inspired by the cuisines of Mexico, India, Italy, Thailand, The Pacific Islands, Mediterranean, California fusion, and Japanese sushi... just to name a few!

Daily menus reflect local availability;  prepared to suit the location, climate and the desires of those sharing the table.  I enjoy experimenting with new tastes and flavors and learning traditional dishes from the locals.

My main focus is cooking for Charter Orion's guests and private yacht owners.  I am a graduate of the Living Light Culinary Arts Institute in Northern California with an Associate Chef and Instructor certificate as well as Pastry Arts Unbaked training in raw food preparation.  I am also a self taught chef with over 30 years of experience. I love to learn from those I cook with and for.  I have catered for people desiring to lose weight, vegetarians, vegans, raw foodies, no fat, cholesterol free, heart patients, diabetics, meat eaters, and kids, whatever you like...It's my pleasure!

Let me surprise you with homemade yogurt, herbs grown aboard the Orion and a sprouting garden in the galley of this beautiful 90 foot catamaran.

Hospitality begins with a welcome smile, an offer of a refreshing beverage, a tantalising appetizer and continues throughout your days' activities.  When dining on Orion...My artful presentation is the ultimate expression of your culinary experience.
"My culinary style is inspired by world travels, 200,000 sea miles, and my love of whole foods.  I like to cook using fresh produce;  opting for local spray free, organic, and free range when available".
Allison Thompson / Holistic Gourmet and Raw Chef
Click On Tabs For Desired Selection
"Let Me Create A Dish For You"
Interest in Raw Food culinary technique and dietary habits are growing, and the yachting industry is taking notice.  Some of our featured yachts now offer  customized “healthy eating” experiences customized to each charter and each individual charter guest, if you desire.