A3

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2025 to 2026	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000
Summer 2026	$31,000	$31,500	$32,000	$32,500	$33,000	$33,500	$34,000
Winter 2026 to 2027	$31,000	$31,500	$32,000	$32,500	$33,000	$33,500	$34,000
Summer 2027	$31,000	$31,500	$32,000	$32,500	$33,000	$33,500	$34,000

 

BREAKFAST

Classic Eggs Benedict

Soft-poached farm egg nestled on a toasted English muffin with ripe avocado and shaved country ham, finished with a velvety hollandaise.

Indulgent Brioche French Toast

Thick-cut brioche soaked in vanilla cream, griddled to golden perfection, topped with macerated seasonal berries and a dark chocolate drizzle.

Gourmet Breakfast Burritos

Scrambled eggs, smoked bacon, fire-roasted corn salsa, avocado, and chipotle aioli wrapped in a warm tortilla.

The All-American Morning

Crisp potato hash layered with smoky bacon, aged cheddar, vine-ripened tomatoes, and crowned with a sunny-side-up egg.

Continental Artisan Spread

An elegant display of freshly baked pastries, seasonal fruits, cured meats, imported cheeses, artisan jams, and rustic toasts.

Seasonal Smoothie Bowls

A refreshing medley of yogurt-based smoothie bowls, blended with tropical fruits and topped with house-made granola and edible flowers.

Gourmet Bagel Bar

Curated toppings including:

– Smoked salmon tartare with herbed cream cheese & avocado

– Brie, fig compote & caramelized onion

– Bacon, free-range egg & aged cheddar

 

LUNCH

Roasted Quinoa Power Bowl

Honey-roasted butternut and beetroot, grilled herb-marinated chicken, crumbled feta, and cherry tomatoes atop peppery arugula and quinoa.

Trio of Gourmet Sliders

A tasting board of handcrafted mini burgers: grass-fed beef, slow-braised pork, and spiced chicken, served on artisanal rolls with a dressed microgreen salad.

Mediterranean Mezze Platter

Chargrilled lamb skewers, house-made tzatziki, creamy hummus, traditional Greek salad, and grilled pita wedges.

Coastal Baja Tacos

Choice of chipotle pulled chicken or grilled local fish with fire-roasted corn, guacamole, pico de gallo, lettuce, and smoked sour cream.

Caribbean Shrimp & Rice Bowl

Jerk-marinated prawns, black beans, pineapple, and mango served over cilantro-infused brown rice with a silky avocado crema.

Thai Green Coconut Curry

Succulent chicken simmered in a fragrant coconut green curry, served with jasmine rice and seasonal steamed vegetables.

Spiced Mahi-Mahi with Mango Relish

Jerk-rubbed mahi mahi, flame-seared and served with mango salsa, crisp plantains, and herb-infused coconut rice.

 

APPETIZERS

Heirloom Caprese Skewers with balsamic pearls

Prosciutto-Wrapped Watermelon & Feta Bites with fresh mint

Grilled Eggplant, Roma Tomato & Mozzarella Stacks with basil oil

Chilled Summer Rolls with shrimp, crisp vegetables & peanut-soy dipping sauce

Baked Feta Rolls drizzled in warm chili-infused honey

Mini Tomato Tartlets with a basil pesto glaze

Smoked Salmon Crostini with garlic-herb cream cheese and microgreens

 

MAIN COURSES

Beef Tenderloin Medallions

Grilled to perfection, topped with a mushroom and green peppercorn demi-glace, served with truffled mashed potatoes, garlic butter asparagus, and roasted baby carrots.

Truffle Mac & Cheese Bake

A rich three-cheese blend with caramelized onion and chorizo, oven-baked and paired with a crisp seasonal garden salad.

Stuffed Free-Range Chicken Breast

Filled with baby spinach, sundried tomato, and creamy feta, served alongside roasted Mediterranean vegetables and parmesan-crusted baby potatoes.

Shrimp & Bacon Alfredo

Creamy linguine with cherry tomatoes, seared shrimp, and crispy bacon, complemented by a pomegranate, pecan, and feta garden salad.

Panko-Crusted Red Snapper

Oven-baked with parmesan and herb crust, served with fried plantains, roasted broccoli and cauliflower, and citrus-dressed calypso slaw.

Honey-Mustard Glazed Pork Tenderloin

Slow-roasted pork medallions with cinnamon sweet potato mash, blistered green beans, and vibrant rainbow slaw tossed in pineapple vinaigrette.

 

DESSERTS

Vanilla Bean Panna Cotta with wild berry compote

New York Cheesecake on an Oreo crust, topped with dark chocolate ganache

House-Churned Ice Cream — flavors like Passionfruit, Pina Colada, and Cosmopolitan

Brownie Tiramisu with espresso mascarpone

Mini Peach Upside-Down Cakes with Chantilly cream

Black Forest Parfaits with cherry compote & whipped chocolate mousse

Warm Malva Pudding with homemade custard or vanilla ice cream

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

 


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• TENDER: Highfield 14ft, 60 HP engine, with room for 6
• 2 standup paddleboards
• Snorkeling gear
• Sea scooter
• Fishing Gear
• E-foil

Resumen de buceo

Detalles de precios de buceo

MEET YOUR CREW:
CAPTAIN: Kyle Bevan
CHEF: Robyn De Witt


Captain Kyle Bevan grew up in the North West Province of South Africa, where his love for the outdoors was shaped by the wide-open spaces of the bushveld. From a young age, he had a strong connection to nature and adventure, but it wasn’t long before he realized his passion couldn’t be contained to land alone, when he was 17 he discovered sailing — and he’s been hooked ever since.
After school, Kyle went on to study BSc Physics at university while spending as much time as possible on the water through the university sailing clubs. Before long, the call of the ocean grew stronger, and when the opportunity to sail across the Atlantic came up, he jumped at it. That first major passage changed everything, and Kyle decided to put his studies on hold to pursue a full-time career at sea.
Following another Atlantic crossing, Kyle found himself in the British Virgin Islands, where he began working as a Captain. Since then, he’s captained a range of 52ft–70ft catamarans around the Caribbean, exploring places like the British Virgin Islands, St. Vincent and the Grenadines, and St. Lucia.
Kyle holds an RYA Yachtmaster Offshore Endorsement and is also a certified PADI Divemaster. His experience covers everything from itinerary planning and guest entertainment to vessel maintenance, navigation, snorkeling trips, and dive leadership. He’s passionate about making sure guests have an unforgettable experience, both above and below the water.
Known for his easygoing nature, strong work ethic, and love for adventure, Captain Kyle combines South African spirit and professional seamanship to create incredible sailing journeys for every guest who steps aboard.

Robyn De Witt was born and raised on a farm in the Groblersdal/Bronkhorstspruit area of South Africa, where her love for animals and nature first took root—something she fondly remembers through the dolphin curtains still hanging in her childhood bedroom. With a natural passion for people and service, she pursued a BA in Hospitality Management at IIE Varsity College, which launched a successful seven-year career in the hotel industry. Robyn gained extensive experience in reception, event coordination, and guest services at esteemed establishments including the Irene Country Lodge and De Zalze Lodge.
In 2020, Robyn sought a new challenge and joined the automotive industry, where she excelled in vehicle sales, marketing, and administration at Ngiri Auto. It was during this time that a cousin introduced her to the yachting world—a pivotal moment that changed her path.
Since entering the industry, Robyn has thrived as a First Mate/Chef, working on a variety of catamarans ranging from 52ft to 70ft. She brings a unique combination of hospitality expertise, strong work ethic, and a love of the sea to every role she takes on. Dedicated, adaptable, and eager to grow, Robyn is always ready to embrace new challenges and deliver outstanding service at sea.

Robyn and Kyle are so excited to host you on A3 and share all that the Virgin Islands have to offer.