GYRFALCON

Tides & Thyme: A Culinary Journey with Elena Bellotti

DAY BREAK
Served with coffee, tea, juice, champagne cocktail, and a hearty fruit platter.

Yogurt Parfait
With granola and berries.

Multigrain Toast with Scrambled Eggs & Bacon
Served with chocolate muffins.

French Toast
Dusted with icing sugar, served with maple syrup, roasted macadamia nuts, and a strawberry salad.

Eggs Benedict
With Italian coppa, smoked salmon, or spinach leaves over English muffins and homemade Hollandaise.

Bananas Foster Pancake Stack
With toasted pecans, maple syrup, crispy bacon, and sausages.

Bagels
With guacamole, sundried tomato, feta dust, cream cheese, and rocket salad.

Waffles
With carved fresh fruit, hazelnuts, chocolate sauce, and Nutella crepes.

Smoked Salmon Quiche
Savory and satisfying.

Pesto & Sundried Tomato Omelette
Mediterranean-inspired.

Swiss Cheese Omelette
A classic breakfast favorite.

MIDDAY
Caesar Salad
With bacon, sous-vide chicken breast, croutons, and parmesan shaves.

Sesame-Crusted Tuna Tataki
Served with Greek salad and black olive ratatouille.

Roast Beef Mini Baguettes
With béarnaise sauce and fried plantains.

Salmon Tartare
Over chickpea purée.

Chicken Skewers
With cherry gazpacho, shaved eggs, and Spanish ham tile.

Thai Prawns Salad
With crunchy Asian slaw.

Lobster Croissant
With shallot-wasabi sauce, served with burrata Caprese salad and pesto.

HORS D’OEUVRES
Creamy Truffle & Black Pepper Spoon
Decadent and aromatic.

Pea Velouté
With toasted sesame seeds.

Smoked Paprika Hummus
With pita, dates, nuts, and raisins.

Spicy Shrimp Cocktail
A zesty classic.

Spanish Tapas
Served with sangria.

Italian Bruschetta Selection
Served with Aperol Spritz.

French Cheese & Charcuterie Platter
Assorted cheeses, cured meats, and accompaniments.

MAIN
Beef Fillet in Dijon Sauce
With caramelized onions and creamy mashed potato.

Red Snapper in White Wine Sauce
Over eggplant parmigiana.

Coconut Shrimp Taco
With crème fraîche, mango chutney, and guacamole, served with egg salad.

Caribbean Jerk Chicken Thighs
Served with sweet potato fries.

Pan-Fried Scallops
With garlic cream and prosciutto-wrapped asparagus bouquet.

Homemade Fettuccine
With lobster sauce and charred tomato.

Mahi-Mahi in Romesco Sauce
Over roasted tomato and bell peppers.

DESSERT
Mango Panna Cotta
With pistachio dust.

Chocolate Mousse
Rich and silky.

Grand Marnier Affogato
Over vanilla ice cream with caramelized macadamia crumble.

Kahlúa Tiramisu
A coffee lover’s delight.

Key Lime Pie
With lime zest and torched meringue.

Berries New York Cheesecake
Creamy and fruity.

Amalfi Lemon & Polenta Muffins
With mascarpone cream.

 

(Updated September 2025)

Captain Rico van Rooyen
Rico grew up around the water, where being at sea was always second nature. What started as a passion quickly turned into a way of life, and over the years he’s built his experience through hands-on time onboard, working across different roles and spending time on longer passages offshore.

Based in the Caribbean , Rico has a great feel for the rhythm of the islands and has been navigating these waters for many seasons. He’s a captain who keeps things relaxed and easy, shaping each charter around his guests—whether that means getting out exploring, finding quieter spots away from the crowds, or simply enjoying a slower pace on the water.

Approachable and grounded, Rico creates an atmosphere where guests can settle in quickly and feel at home. His focus is simple: good energy, great days on the water, and a trip that feels effortless from start to finish.

Chef - TBA


Stewardess Emilie Becker
Growing up in Florida, Emilie always felt most at home in the water. From exploring the shallow flats of the Gulf Coast to free diving and spending hours in the ocean, that connection shaped who she is today and naturally led her to a life on the water. Emilie brings a strong background in hospitality and a relaxed, easygoing energy to every charter. She is always focused on creating an experience that feels seamless and enjoyable.

Creativity has always been a huge part of Emilie’s life. With a background in photography and a passion for underwater photography and scuba diving, she is constantly inspired by the beauty of the ocean and the world beneath the surface. Her favorite part of yachting is finding ways to bring that creativity into the guest experience. Whether it’s crafting cocktails, styling tablescapes, or adding thoughtful details that make each day feel unique.

When Emilie is not on charter, you can usually find her in the water, fully embracing her self-proclaimed role as a “mermaid,” always chasing her next adventure. Often alongside her dog, Brian. For Emilie, yachting is about more than service; it’s about creating an atmosphere that feels fun, personal, and truly memorable.