KISMET

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2026	$20,500	$21,500	$22,500	$23,500	$24,500	$25,500	$26,500
Winter 2026 to 2027	$24,500	$24,500	$25,500	$26,500	$27,500	$28,500	$29,500
Summer 2027	$24,500	$24,500	$25,500	$26,500	$27,500	$28,500	$29,500
Winter 2027 to 2028	$24,500	$24,500	$25,500	$26,500	$27,500	$28,500	$29,500

Breakfast

1. Smoky Wild Mushroom Frittata with blistered tomatoes & brioche
2. French toast with bacon, berries & maple
3. Cheese & chive f lapjacks with f r ied eggs
4. Salmon & avocado eggs benedict with hollandaise
5. Spinach & feta baked eggs with mushrooms & herb aioli
6. Boiled eggs    on    lemon              garlic   yogurt              with     pesto            & paprika butter
7. Fresh f ruit parfaits, spinach, 3 - cheese crêpes & pork sausage

Lunch

1. Garlic Butter Prawns with lemon couscous, roasted peppers & basil drizzle
2. Tuna Poke Bowl with sushi r ice, avocado, pickled veg & sesame ponzu
3. Coconut- Crusted Mahi Mahi with mango salsa, cilantro r ice & charred zucchini
4. Tuscan Chicken Salad with roasted vegetables, olives, sun- dried tomato dressing & shaved parmesan
5. Local Fish, roasted cherry tomatoes, fennel salad, caper- lemon dressing & herbed quinoa
6. Gourmet Steak Tacos with charred vegetables, avocado crema & l ime slaw
7. Grilled Lobster Tail with citrus butter, coconut r ice & papaya

salad

Appetizer

1. Watermelon, feta & mint salad with toasted pine nuts & citrus vinaigrette
2. Asian Slaw with mango, crispy shallots & soy- l ime dressing
3. Chili- Lime Prawns with pineapple salsa & coconut foam
4. Spinach & Ricotta Ravioli in tomato consommé with basil oil
5. Beetroot Carpaccio with whipped goat’s cheese, candied walnuts & citrus dressing
6. Bree & f ig stuffed phyllo parcels on a carmalised onion compot
7. Roasted Red Pepper Bisque with a Parmesan puff pastry twist

 

dinner

1. Herb- Rubbed Lamb Chops with mint pesto, fondant potatoes & caramelised baby carrots
2. Thai Green Chicken Curry with jasmine r ice, coconut cream, crispy garlic chips & chili oil drizzle
3. Jerk- Spiced Pork Tenderloin with rum glaze, plantain purée & pickled cucumber slaw
4. Calamari & Fresh Linguine in r ich marinara sauce with garlic confit & basil oil
5. Beef Fillet Medallions with butternut purée, fondant potatoes, crispy onions & balsamic- pepper glaze
6. Grilled Chicken Breast with roasted broccoli, cauliflower purée, crispy kale & thyme jus
7. Slow- Roasted Pork Belly with apple cider glaze, buttered cabbage, sweet potato mash & roasted beet reduction

Dessert

1. Chai- Spiced Panna Cotta with pistachio toffee
2. Mango Crème Brûlée with passionfruit purée
3. Sticky Ginger & Date Pudding with vanilla- rum anglaise
4. Tiramisu- style Espresso Panna Cotta with cocoa dust
5. Chocolate Soufflé with spiced orange sauce
6. Key Lime Pie with coconut cream
7. Strawberry & Raspberry Sorbet with meringue shards & dark chocolate curls

 

 

• TENDER: 12 feet , 25 HP engine, with room for 8
• 2 standup paddleboards
• Sea scooter
• Fishing Gear

Resumen de buceo

Detalles de precios de buceo

Nicholas and Jade are a dynamic Captain and Chef/Stewardess couple with six years of proven teamwork, professionalism, and passion for the ocean. Together, they create a warm, welcoming atmosphere on board while maintaining the highest standards of service and safety. Their experience aboard S/Y Shantaram in the Maldives has honed their ability to run smooth, guest-focused charters, seamlessly combining technical expertise, hospitality excellence, and a shared enthusiasm for marine life, watersports, and adventure. They bring positivity, respect, and a strong work ethic to every program, with a genuine commitment to growing with the vessel they call home.

Captain – Nicholas Farinha

Nicholas is an experienced and hands-on Captain who combines strong technical knowledge with calm, confident leadership. Having logged over 20,000 nautical miles and completed more than 60 charters, he is proficient in navigation, maintenance, and guest operations. His background as both Deckhand and Captain aboard Shantaram has equipped him with the versatility to manage all aspects of yacht management, from engineering and refits to guest activities and safety. Known for his patient and approachable demeanor, Nicholas ensures that every trip runs efficiently and enjoyably for guests and crew alike.

Chef/Stewardess – Jade Lovell

Jade is a creative and energetic Chef/Stewardess with a natural flair for hospitality and culinary presentation. Skilled in a wide range of cuisines—including Thai, Western, Indian, and Mexican—she delivers delicious, beautifully presented meals tailored to guest preferences and dietary needs. Her attention to detail extends beyond the galley to exceptional interior care and service, creating a relaxed yet refined onboard environment. With her upbeat personality, organization, and dedication to excellence, Jade brings warmth and balance to the team, ensuring guests feel cared for from start to finish.