Fresh fruit, yogurt and granola/cereals Sausage and/or bacon sandwiches (can be on toasted or normal bread) Scrambled eggs on toast Omelette with italian sausage, tomatoes and red peppers with fresh herbs, mozzarella and parmesan Sausage, bacon and eggs with american style breakfast potatoes Smashed avocado toast with crispy bacon Savoury crepes (e.g. with smoked salmon, cream cheese and dill) or sweet (honey and banana/ nutella/ lemon and sugar/ fresh berries)
Lunch
Spiced chicken verde tacos with a chilli and herb marinade and avocado salsa Tacos with seared chorizo and Argentine-style spiced pork with sauteed onion and cilantro, as well as a smokey red chimichurri sauce Shrimp with chile lime sauce, mango salsa, rice, and seasonal vegetables Sesame chicken marinated in a sesame-soy glaze with pickled carrots and spring onions Catch-of-the-day fish sandwiches, blackened on the grill on homemade brioche buns served with chips Vodka rigatoni with bacon and garlic bread Pulpo Gallego - octopus tapas style with paprika style potatoes Light salmon stir fry, with grilled vegetables and rice noodles in a concout sauce topped with fresh chilli and coriander and served with a lime wedge
Dinner
Chimichurri steak with hasselback potatoes and corn on the cob Pluma Iberico, pork sauce, confit potatoes, shaved fennel and apple slaw Spiced pomegranate and lamb tagine with rice or potatoes Fresh catch of the day with parsley and lemon caper butter sauce with new potatoes and seasonal vegetables Marinated pork chops in a provencal sauce, seasonal vegetables and roast potatoes Roast chicken with tomatoes, capers, olives chilli and cavolo nero Cioppino mussels and prawns served with fresh baguette
Starters
Chicken satay skewers Parma Ham and melon salad Tomato bruschetta Muscles in a white wine sauce with fresh lemon and parsley Pork gyozas with a soy-sesame dipping sauce Smoked salmon, capers and lemon on toasted bread Calamari with lemon and black pepper Guac and chips
Desserts
Bread and butter pudding Homemade pistachio brownies and with ice cream and fresh raspberries Summer pavlova Eton mess Chocolate avocado mousse Profiteroles Chocolate fondant pudding
Pick Up Locations
Pref. Pick-up:
Hurricane Hole
Other Pick-up:
Inquire
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2x80HP Yanmar diesels
21.5Kw Onan Generator
Fuel Consumption:
-
Cruising Speed:
8 Knots
Max Speed:
-
Locations
Winter Area:
Bahamas
Summer Area:
Bahamas
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat TV:
-
# of Videos:
-
# DVDs/Movies:
Yes
# CD's:
-
Camcorder:
-
Books:
Yes
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
-
Minimum Age:
Water Safe
Generator:
Yes
Inverter:
No
Voltages:
120V
Water Maker:
Yes
Water Cap:
264 Gal
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
Lots
Guests Smokes:
No
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
No
Windscoops:
No
Water Sports
Dinghy size:
14 Ft
Dinghy hp:
70 HP
Dinghy # pax:
9
Water Skis Adult:
No
Water Skis Kids:
No
Jet Skis:
No
Wave Runners:
No
Kneeboard:
No
Windsurfer:
No
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
No
Wake Board:
Yes
Kayaks 1 Pax:
No
Kayaks (2 Pax):
No
Floating Mats:
Yes
Swim Platform:
Scoop steps
Boarding Ladder (Loc/Type):
S/S ladder of scoop steps
Sailing Dinghy:
No
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Trolling, casting, pole spear
Rods:
3
CAPTAIN: Nik Dorward
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
CHEF: Lily Davison
Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.
When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.