Epiphany

SAMPLE CHARTER MENU

Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie

Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses

Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream

Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes

Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle

Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice

Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit

Captain Devon Wishart

Being from Cape Town, South Africa, the ocean has always been something I have been drawn to. With a year living on board a vessel and traveling the Caribbean, and two Atlantic crossings under the belt; I knew sailing had to be my career choice. That is when I found the British Virgin Islands. After spending over nine years in the BVI, I now consider this beautiful sanctuary home. I have operated small monohulls to large catamarans, and strive to give guests vacations of a lifetime with safety being my main priority. I feel so privileged to show guests why I fell in love with these islands and how they are truly nature's little secret.



Chef Ashley
Hi !! My name is Ashley and I'm a charter yacht chef currently working in the Caribbean. Originally from South Africa, I bring a global perspective to the galley, shaped by my travels, cultural roots, and passion for fresh flavorful food.

This is my first season in the Caribbean and have I’ve already completed 25 successful charters with more on the way. Before arriving here, I spent multiple seasons sailing across the Mediterranean, where I developed a strong foundation in Mediterranean cuisine and learned the art of adapting to different tastes and charter styles.

Growing up in South Africa gave me a deep appreciation for bold, diverse flavors, and that passion continues to fuel my creativity in The kitchen. Traveling has been my greatest teacher, and I love exploring new cultures through food – each destination adds something unique to my culinary approach.

I’m excited to be apart of this vibrant community and look forward to connecting with brokers, crew, and other professionals through out the season. If you see me around or want to reach out, id love meet, share stories, or just talk food and travel!