SEAHOME II

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Summer 2026	$61,000	$62,000	$63,000	$64,000	$65,000	$66,000	$67,000	$68,000	$69,000
Winter 2026 to 2027	$61,000	$62,000	$63,000	$64,000	$65,000	$66,000	$67,000	$68,000	$69,000

Chef Katie's Sample Menu 

Breakfast

Each morning begins with a freshly prepared selection to ease you into the day.

Freshly Baked Breads – all lovingly made onboard

Daily Sweet Bake – warm muffins, buttery croissants, or a seasonal loaf, changing daily

Fresh Fruit Platters – tropical, vibrant, and beautifully presented

Natural Yogurt & House-Made Granola

Freshly Squeezed Juices & Barista-Style Coffee

Start the day your way—light, indulgent, or somewhere in between.

Turkish Eggs – whipped yogurt, poached eggs, Aleppo chili butter, fresh herbs

Eggs Benedict – toasted English muffin, soft poached eggs, hollandaise sauce (optional smoked salmon or crispy bacon)

Smoked Duck Scrambled Eggs – silky scrambled eggs, smoked duck breast, chive oil

Shakshuka – spiced tomatoes, baked eggs, feta, toasted sourdough

Bagel Board – house-cured gravlax, cream cheese, capers, red onion, dill

Huevos Rancheros – tortillas, fried eggs, black beans, avocado, fresh salsa

French Toast – brioche, vanilla mascarpone, berry compote, maple syrup

Avocado Toast – smashed avocado, lime, chili flakes, poached egg, Lunch

 

Lunch

Long, leisurely lunches enjoyed alfresco, paired with crisp wines, chilled rosé, or refreshing mocktails. Each day features fresh, vibrant dishes designed to satisfy and refresh.

A selection may include:

Tuna Poke Bowl – sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice

Grilled Chicken Salad – mango, avocado, mixed leaves, toasted pecans, citrus dressing

Mahi Mahi Tacos – soft tortillas, pineapple salsa, lime crema, fresh herbs

Mezze Spread – hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads
(served with honey & soy glazed pork tenderloin)

Burrata & Heirloom Tomatoes – basil oil, balsamic pearls, sourdough croutons

Grilled Prawn Caesar – crisp romaine, parmesan, anchovy crumb, Caesar dressing

Warm Flatbreads – lamb kofta, tzatziki, pickled red onion, fresh mint

Chilled Seafood Platter – lobster, prawns, oysters, dipping sauces & lemon wedges

Blue Cheese Ribeye Salad – seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing

Crab Cakes – golden crab cakes, lemongrass & white wine butter sauce, micro herbs

Duck Salad – shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds

Teriyaki Salmon – glazed salmon fillet, Asian slaw, sesame & soy dressing

 

Starters

Beautifully crafted starters to begin each evening meal, showcasing seasonal produce and bold flavours.

A selection may include:

Caramelised Onion & Brie Filo Tart – crisp filo pastry, creamy brie, sweet caramelised onions

Bruschetta – freshly baked sourdough, vine tomatoes, basil, balsamic glaze

Shrimp Fritters – golden crisp fritters, served with zesty lime aioli

Maple-Roasted Butternut Squash Soup – silky smooth, with crispy chorizo & golden halloumi croutons

Freshly Baked Focaccia – served warm with sea salt & rosemary

Wild Mushroom Arancini – crisp risotto balls, parmesan, truffle aioli

Beetroot & Goat’s Cheese Salad – roasted beets, whipped goat’s cheese, candied walnuts, micro herbs

Stuffed Mussels – baked with herbed breadcrumbs, garlic butter, and parmesan

Crispy Calamari Salad – tender calamari, rocket, fennel, citrus dressing

 

Main Courses

A thoughtfully curated selection of main dishes, combining refined classics with bold flavours and local influences.

A selection may include:

Duck Confit – slow-cooked duck leg, silky cauliflower purée, pomegranate reduction

Filet Mignon – tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus

Pan-Seared Sea Bass – crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds

Pistachio-Crusted Rack of Lamb – served pink, with minted pea purée and beetroot reduction

Slow-Cooked Lamb Ragù – rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs

Pork Tenderloin – perfectly cooked pork, honey soy glaze, roasted seasonal vegetables

Grilled Lobster Tail – served with a silky lobster bisque sauce, buttered greens, and saffron potatoes

 

Desserts

Decadent finales to your day, crafted to delight every palate with rich textures and vibrant flavours.

A selection may include:

White Chocolate & Raspberry Tart – buttery crust, smooth white chocolate ganache, fresh raspberry coulis

Chocolate Aero Mint Cheesecake – light, airy, with refreshing mint notes and a rich chocolate base

Sticky Toffee Pudding – moist sponge, warm toffee sauce, served with Amarula ice cream

Lemon Meringue Pie – tangy lemon curd, fluffy toasted meringue, crisp pastry

Espresso Martini Mousse – silky coffee mousse with a hint of vodka and chocolate shards

Chocolate Brownie – fudgy and rich, topped with miso caramel and sea salt

Lemon or Raspberry Soufflé – delicate, light, served with crème fraîche

Crème Brûlée – classic vanilla custard, torched caramel top, paired with honey yoghurt


Imagen del menú 1 Imagen del menú 2 Imagen del menú 3 Imagen del menú 4 Imagen del menú 5 Imagen del menú 6 Imagen del menú 7 Imagen del menú 8 Imagen del menú 9 Imagen del menú 10

• TENDER: 15 ft, 70 HP engine, with room for 10
• 4 standup paddleboards
• Snorkeling gear
• Inflatable tube
• Wakeboard
• Sea scooter
• Fishing Gear
• Floating dock

Resumen de buceo

Detalles de precios de buceo

Eben grew up in South Africa in a big city but most vacations were spent in the wild bushveld. His working career started as a project manager and later on to logistics. Eben started sailing later in life and as soon as he set foot on his first boat he was hooked. He went on to become a captain and managed a sailing academy.

Katie was born in a small English village in the UK, her love for water and the ocean comes from the South coast of England. Her love for the ocean is matched by her love for horses as an equestrian dressage ride and her passion for cuisines from around the world. She enjoyed cooking from a young age with her mom who was a qualified chef. After completing her equine studies she worked in equine yards where she competed at a national level. She lated worked at a culinary school where she further developed her skills that are incorporated in her beautiful cuisines.

Eben and Katie met on the north coast of Sicily in Milazzo in 2022 and it was love at first sight. Katie as an equestrian rider and Eben as a Captain both had a love of the water. After traveling together around Europe Eben convinced Katie to join him in the amazing world of sailing.

Eben has been chartering around the Mediterranean and the Caribbean for the last 9 years and Katie joined him in the British Virgin Islands in 2023. As soon as you step on board you will feel at home and you can sit back relax and soak in the Caribbean sun. Whatever your needs are, whether it is diving amazing reefs, building sand castles on the beach or enjoying cocktails at the beach bars, Eben and Katie will have you forgetting about the world outside the islands.

Having grown up in the South West of England, Phoebe grew up with a deep appreciation for the outdoors and a natural connection to the sea. Surrounded by rugged coastlines and rolling countryside, she spent much of her childhood exploring beaches, swimming in the ocean, and enjoying long coastal walks with her dog.

Phoebe is known for her warm hospitality, attention to detail, and creative flair behind the bar. Whether it’s crafting classic cocktails or mixing up custom creations to match the mood, she loves turning a simple drink into a memorable experience.


Captain Eben Swart


Qualifications:

-RYA Yacht Master Offshore
-STCW Basic Safety Training
-VHF License
-Jet Ski and power boat instructor
-PADI Dive Instructor


Chef Katie Brown
Qualifications

-Ashburton Culinary Academy Yacht Chef Certificate
-STCW Basic Safety Training
-Food Safety & Hygiene Level 2


Phoebe Dannat Deckhand/ Stew Qualifications

RYA Powerboat Level II
STCW 2010 (2025)
Proficiency in Designated Security Duties
Elementary First Aid
Personal Survival Techniques
Fire Prevention and Fire Fighting
Personal Safety and Social Responsibility
Mixology Course