CHANGES IN LATITUDES

NIKITA’S SAMPLE MENU

 

BREAKFAST

Eggs Florentine

Classic eggs Florentine with sautéed spinach and mushrooms, a soft poached egg, layered on fresh English muffins topped with boat made hollandaise sauce and served with streaky bacon.

Sweetcorn Fritters

Sweetcorn fritters served with a fried egg, crispy streaky bacon and topped with sweet chili sauce.

French Toast

Classic French toast served with your choice of assorted berries, crispy bacon, fried egg, maple syrup or chocolate sauce.

Avocado and Salmon

Smashed avocado on cream cheese spread sourdough toast topped with smoked salmon and sweet red peppers.

Frittata

Spinach, feta and sun dried tomato frittata served with grilled beef sausages and crispy hashbrowns.

 

 

LUNCH

Sweet and Sour Chicken Wings

Sticky sweet and sour chicken wings served alongside sweet potato fries and a fresh broccoli salad.

Roasted Beef Meatballs

Fresh pita bread served alongside roasted beef meatballs, roasted sweet peppers, fluffy couscous and a Greek salad.

Pulled Pork Sliders

BBQ pulled pork sliders served with cabbage coleslaw and crispy potato fries.

Sushi

Fresh salmon, shrimp and tuna maki rolls, California rolls, nigiri, hand rolls and salmon roses served with a tuna pasta salad.

Teriyaki Salmon Steak

Pan fried teriyaki salmon steak on a bed of crafted white rice with a strip of nori topped with cinnamon roasted carrots. Served alongside a roasted cauliflower salad.

 

APPETIZERS

Spicy crispy shrimp cocktail served in avocado bowls.

Oven baked meatballs in a tomato napolitana sauce.

Garlic butter sauced mussel pot served with slices of fresh ciabatta.

Large black mushrooms coated in garlic topped with creamed spinach and melted mozzarella cheese.

 

DINNER

Pork Tenderloin

Honey mustard pork tenderloin served on potato purée with buttered parmesan green beans and cinnamon roasted butternut.

Beef Lasagna

A rich and creamy pasta dish layered with onions, garlic and ground beef and lathered in a succulent sauce, topped with  mozzarella. Accompanied by a caesar sald and roasted mixed vegetables.

 BBQ Grill (Braai)

Marinated grilled steak, pork sausage links/lamp chops, roasted vegetables and garlic bread.

Shrimp Pasta

Creamy lemon garlic pasta with shrimp, calamari and mussels served with a Greek salad.

 

  DESSERT

A Slice of "Death by chocolate"  with fresh whipped cream and berries.

Divine lemon cream pots served with whipped cream and chocolate curls.

Creamy homemade Tiramisu.

Freshly made pavlova served with whipped cream, fresh berries and a drizzled a berry coulis.

Classic chewy chocolate brownies served with boat-made creamy vanilla ice cream. 

 

STANDARD SHIPS BAR

Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.

Spirits

Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.

Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Bud, Coors, Corona, Miller, Caribe, Presidente

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.

MEET YOUR CREW
CAPTAIN: Gino Barale
CHEF/FIRST MATE: Nikita Du Preez

Gino grew up in the bush, travelling across Southern Africa with his parents. Any chance they got they were out camping in remote locations, which is where his great sense of adventure came about. Gino was introduced to sailing through his father, which is where he began to compete in multiple races, working his way up from crew to skippering his own boat.

After 3 years of racing keelboats, Gino found himself in the middle of the Atlantic Ocean enroute to Rio De Janeiro competing in the Cape 2 Rio Ocean race. This ended up being a 3-month journey, sailing from island to island in Brazil once they got there before starting the passage back home to Cape Town, South Africa.

Nikita found her love for cooking at a young age in the kitchen with her dad where he taught her all the tips and tricks to cooking a delicious meal. With time, this slowly ended up becoming weekly competitions in the house in who created the better dish.

Nikita decided from the get-go she would not be spending her life in an office but rather exploring the world. After discovering the beauty of sailing and life on the water, Nikita quickly booked her course to become a stewardess and culinary courses to increase her culinary skills, which led her to working as a sole chef/stew in Cape Town, South Africa on a super yacht. This is where both her passion for the sea and cooking aligned and she knew her career choice was right.

Gino and Nikita, being friends since high school and having created endless adventures, memories, and stories together, decided to join forces and run sailing charters out of Cape Town. Realizing how well they work together they made their way to the Virgin Islands 2 years ago for another adventure together.