Season	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests
Winter 2025 to 2026	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Summer 2026	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Winter 2026 to 2027	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Summer 2027	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500

DAY BREAK

Caramelised Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.

Seasonal Fruit Platter & Parfaits
Fresh seasonal fruit served with parfaits.

Carrot, Ginger & Orange Power Juice
Fresh juice with carrot, ginger, and orange.

Loaded Avocado Toast
Served with poached eggs.

Power Smoothie
Banana, date, chia seeds, and peanut butter.

Huevos Rancheros
Classic huevos rancheros.

Berry Breeze Smoothie
Fresh berry smoothie.

Chocolate Chip Banana Pancake Stack
Chocolate chip banana pancakes stacked and served warm.

Fruit Salad & Parfait
Fresh fruit salad served with parfait.

MIDDAY

Beetroot & Orange Salad
Served with walnuts and whipped feta.

Fresh Pita & Dips
Fresh pita served with assorted dips.

Salmon Fillet
Served with orange glaze on a bed of loaded quinoa.

Sushi Spread
Hosomaki, nigiri, and uramaki served with spicy edamame, pickled vegetables, and coconut prawn tempura.

Jerk Yellowtail Snapper Buddha Bowl
Jerk yellowtail snapper served in a Buddha bowl.

Caribbean Meatball Sliders
Served on a soft roll with cheese.

HORS D’OEUVRES

Fresh Focaccia Bites
Served with burrata and roasted peach.

Ahi Tuna Ceviche Tostadas
Ahi tuna ceviche served on crisp tostadas.

Courgette Rolls
Filled with herbed ricotta and mint.

Mini Chicken & Pineapple Skewers
Chicken and pineapple served on mini skewers.

MAIN

Pomegranate & Grapefruit Scallops Starter
Served on a bed of greens follwed with Roasted Loin of Lamb and served with a coriander crust and loaded couscous.

Miso Soup Starter
Served with fresh bread and garlic whipped butter followed with Lemongrass Chicken & Coconut Rice and served with crunchy peanut slaw.

Oyster Flight Starter
Bloody Mary, classic, and pink grapefruit granita follwed with Grilled Beef Tenderloin and served with lime and ginger butter and charred baby vegetables.

Grilled Squid Pescatarian Option
Served with lime and ginger butter and charred baby vegetables.

Breaded Local Fish
Served with chunky chips and veggies.

DESSERT

Lemon Cheesecake
Classic lemon cheesecake.

Mango Panna Cotta
Served with lime and mint syrup, crushed meringues, and toasted sesame seeds.

Banana Bread
Served with rum caramel and vanilla ice cream.

Warm Triple Chocolate Brownie
Served with vanilla ice cream.

2 standup paddleboards
Sea scooter
Floating mat

Chef/First Mate Katie Brown — Chef/First Mate

Katie Brown

Captain Raul

Originally from Tenerife in the Canary Islands, Spain, he has always had a deep passion for both nature and the sea. As a professional, multi-skilled captain, he prides himself on being hardworking, sociable, and friendly—with a strong work ethic and a good sense of humor that creates a relaxed, enjoyable atmosphere onboard.

Over the past seven years, he has captained yachts across premier European destinations, French Polynesia, and the Caribbean, honing extensive blue-water sailing expertise. His journey began at age six, racing dinghies and winning multiple regional championships in Spain. That competitive drive evolved into a love for teaching, leading him to coach dinghy sailing at his hometown yacht club.

Complementing his maritime career is a solid background in hospitality, having held roles in luxury hotels spanning operations, finance, and high-responsibility corporate positions. By blending expert seamanship with refined guest service, he ensures every voyage is both safe and exceptionally memorable.

Chef Katie

Katie hails from the UK and brings three seasons of Mediterranean yachting experience to her first BVI season. A passionate and dedicated yacht chef, she thrives in the dynamic world of yacht hospitality, where attention to detail and creativity are paramount.

Katie takes great pride in delivering exceptional cuisine—from elegant multi-course dinners to casual bites—and loves crafting high-quality cocktails to elevate every guest experience. Friendly, hardworking, and adaptable, she aims to create memorable dining moments that exceed expectations while maintaining a positive, professional atmosphere onboard.

She’s excited to join the team, bringing her culinary expertise, creativity, and enthusiasm to ensure every meal—and every moment—is enjoyable for guests and crew alike.