C'EST LA VIE

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2025 to 2026	$54,000	$55,000	$56,000	$57,000	$58,000	$59,000	$60,000
Summer 2026	$54,000	$55,000	$56,000	$57,000	$58,000	$59,000	$60,000
Winter 2026 to 2027	$54,000	$55,000	$56,000	$57,000	$58,000	$59,000	$60,000
Summer 2027	$54,000	$55,000	$56,000	$57,000	$58,000	$59,000	$60,000

SAMPLE MENU by Amy Wessels

 

WAKE UP TO WONDERFUL: 

BREAKFAST BURRITOS

Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection. Served with an arugula, avocado and oven roasted cherry tomato salad. 

SWEET INDULGENCES

Fluffy pancakes or waffels topped with fresh berries, maple syrup and a home-made berry sauce. 

EGGS BENEDICT STACK

Lightly toasted English muffins topped with fresh baby spinach, two eggs, crispy bacon and avocado slices, drizzled with home-made hollandaise.

BERRY PARFAIT

Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings. 

BREAKFAST FRITTATA

Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.

CLASSIC FRY UP

Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.

 

SCRUMPTIOUS MID-DAY PAUSE

SURF AND TURF ISLAND SKEWARS

Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.

BYO BURGERS

Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger

FIESTA OF FLAVOR

Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips. 

AHI TUNA SALAD

Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce. 

PULLED PORK PITAS

Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro. 

KARIZMA STYLE CRAB CAKES

Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.  

 

AFTERNOON REFRESHMENTS

PROSCUITO WRAPPED PEARS

with arugula and a balsamic pomegranate reduction 

GARLIC AND PARMESAN MUSSELS

grilled in their shells and topped with fresh cilantro

OTA IKA

a Tongan-style ceviche with coconut milk, fresh herbs and lime

CHARCUTERIE CHEESE BOARD

with a variety of cheeses, cold meats, nuts and dried fruit

STUFFED MUSHROOMS

topped with cheese and grilled

LOBSTER EGG ROLLS

home-made with pickled ginger, wasabi and soya sauce

 

ALFRESCO EVENINGS

THAI CHICKEN CURRY

Tender, boneless chicken breast simmered in an aromatic Thai green coconut curry sauce, infused with ginger and lime zest. Served over a bed of fluffy jasmine rice with stir fried vegetables, a crispy poppadum and a generous handful of fresh cilantro.

PAN SEARED MAHI

Fresh locally caught Mahi Mahi seared golden-brown and served on a bed of mash potatoes with lightly seasoned assorted roasted vegetables. Finished with a drizzling of lemon, butter, garlic and caper sauce. 

LOBSTER CABONARA

Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread. 

BBQ NIGHT

A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan. 

OVEN ROASTED LAMB

Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction. 

PERFECTLY SEARED SALMON

Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears. 




 

SCRUMPTIOUS DESSERTS




BERRY CRUMBLE PIE

with French vanilla ice cream, drizzled with a home-made berry sauce.

KEY LIME CHEESECAKE

with a graham cracker crust 

DECADENT CHOCOLATE BROWNIE

with ice cream and sliced strawberries 

DATE TRUFFLES

rolled in coconut and served with a Karizma-style Bushwhacker shot

DESSERT BOARD

with coconut macaroons and chocolate drizzled strawberries

PINEAPPLE UPSIDE DOWN CAKE

freshly baked and sprinkled with cinnamon and coconut

 

ISLAND COCKTAILS

PAINKILLER

Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg

PINA COLADA

Rum, pineapple juice and coconut juice

DARK N’ STORMY

Rum, ginger beer and bitters

GINGER MOJITO

Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint

ROSEMARY GIN

Honey and rosemary simple syrup, gin, lemon juice, tonic water 




 


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• TENDER: 15ft, 60 HP engine
• 2 standup paddleboards
• Snorkeling gear
• Inflatable tube
• Seabob
• Fishing Gear
• Seabob
• Floating dock

Resumen de buceo

Detalles de precios de buceo

After spending just a few minutes with Hylton and Amy you will pick up on their passion for the ocean. Growing up on the East Coast of South Africa meant their childhoods were both full of outdoor adventures, with family and friends, along the coastline. Hylton and Amy have spent the last 12 years together on the ocean running SCUBA trips, spearfishing trips, whale swimming trips, line fishing trips as well as term and adventure yacht charters. Four of these years were spent living in the remote islands of Tonga in the South Pacific, this has taught them a lot about enjoying and appreciating the simple things in life. What they enjoy most is sharing their passion for the ocean with others, those new to it and those who are already ocean souls like themselves.

Hylton has covered many miles in his sailing career which started off 10 years ago delivering sailing yachts from South Africa to various parts of the world. Hylton is a certified freediver, SCUBA dive master, in-water whale swim guide and RYA yacht master. The minute you meet Hylton you will catch on to his passion for spearfishing, fishing and freediving. His charisma and enthusiasm will make everyone feel at home onboard. He is an extremely competent Captain and in water guide and will be sure to share any knowledge about freediving and spearfishing to those who are interested.

Amy is a certified Rescue SCUBA diver, freediver, in-water whale swim guide and has her honors degree in Marine Biology. Her passion and bubbly personality make her an instant hit with guests. She has completed 2 Atlantic crossings and has thoroughly enjoyed living on and around the ocean for the last 10 years. Through their travels Amy has picked up recipes from the South Pacific, Indonesia, South Africa and the Caribbean that she will share with you during your stay. One of their favourite parts of their lifestyle is being able to selectively catch what they cook and create fresh and delicious meals onboard or over a beach bonfire.
The crew cannot wait to have you onboard. There will be many stories told and laughs had, but most of all they cannot wait to share our beautiful oceans with you.


Hylton Wessels
MARITIME QUALIFICATIONS
- PADI Rescue Diver
- PADI Dive Master
- PADI Enriched Air Diver
- Royal Yachting association / MCA Coastal Yacht Master, with Endorsement (2026)
- SAMSA First Aid at Sea level 1
- STCW certified
- Personal Safety, Social Responsibility with Survival Techniques
- Personal Safety Training
- ICASA VHF & SSB Restricted Radiotelephone Operator (Marine)
- SSI Level 2 Freediving Certification
- DAN First Aid & Oxygen Administration
- Certified Tongan Whale Swim Guide (2023)

Amy Wessels
QUALIFICATIONS
-In-Water Whale Guide Certification
-STCW 95 Safety at Sea Course
-Freediving Course Level 1
-PADI Rescue Diver Certificate, Tonga 2016
-PADI Advanced Open Water Certificate,


With a degree in Zoology and Conservation and a deep-rooted love for the ocean, Candace brings a unique blend of adventure, knowledge, and fun to their role as First Mate. Whether leading a thrilling tubing session, teaching guests how to carve on a wakeboard, or guiding a peaceful paddleboard tour at sunrise, they love helping guests connect with the water in a way that’s both safe and unforgettable.
When not on the water, you’ll likely find Candace behind the bar mixing up a fresh cocktail—or a mocktail—always with a creative twist and a smile. Their passion for hospitality shines through in every detail, making sure guests feel at ease, well cared for, and thoroughly entertained from the moment they step aboard.
Friendly, attentive, and always up for an adventure, Candace is committed to delivering 5-star service and creating memories that guests will carry long after they’ve left the islands.


Maritime Qualifications

STCW 2010
ENG1
PADI Advanced Open Water Diver
PADI Emergency First Responder
RYA Powerboat Level 2
RYA Start Windsurfing Instructor
RYA Safe and Fun
RYA First Aid
RYA Marine Radio SRC
WSET Level 1 Award in Wines
L2 Food & Hygiene
The Essentials of Bartender (European
Bartender School Online Course)