-Breakfast- •French toast stacked with crispy bacon, banana & maple syrup. •Continental breakfast with fresh fruits & pastries. •Spinach omelet accompanied by roasted tomatoes on the vine & breakfast sausage. •Eggs Benedict served with spinach & mushrooms on an English muffin with a side of tropical fruits. •Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs, peppers,salsa,cilantro, feta & Avo. •Smashed Avo Sarmies with boiled eggs, crispy bacon crumble and beetroot hummus. •Sweet & savory bagel charcuterie board. -Lunch- •Chicken pasta salad with roasted pumpkin fresh green beans in a caribbean mayo dressing. •Sticky jerk salmon with mango slaw fried rice noodles & rice noodle salad. •Stuffed homemade beef burgers topped with caramelized onions, melted cheddar and truffle mayo, served with a fresh side salad. • Tuna poke bowls. • Aisian fusion, Korean BBQ and pulled pork tacos. •Sticky jerk chicken wings served with caramelized oranges & tangy catalina pasta salad. -Canapès- •Charcuterie Platter with cured meats, assortment of cheese, fruits & crackers. •Teriyaki salmon & cucumber cannelloni. • Thai snacks. •Grilled nectarine & cheese crostini with balsamic glaze & fresh basil. •Crab & filo baskets, baby pears with blue cheese topped with caramelized walnuts. •Vietnamese spring roll wrappers with peanut butter dipping sauce. -Dinner- •Festive caribbean mahi mahi fish bowls with cracked wheat & vegetables. •Filet mignon on a bed of slow roasted potatoes with welted baby bok choy confetti of cherry tomatoes & maderia Jus. •Shrimp scampi with angel hair pasta. •Sea Bass with a Mediterranean sauce, pearled couscous and fried eggplant chips. •Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles. •Shrimp & summer veggie skewers served with couscous salad & lemon butter sauce. •Spiced grouper in a bisque with courgette, asparagus, mussels & saffron oil with a side of coconut rice. -Dessert- •Peanut butter mousse with brownie crumble. •Coconut panna cotta with tropical fruits & glass biscuits. •Caramelized pear parcells with rich chocolate sauce. •Cheese mousse with home made almond toffee sauce & cookie crumble. •Lemon possits with red berries & shortbread biscuits. •Mini carrot cakes with cream cheese frosting & caramalized wallnuts. •Mini apple crumble with vinila ice cream.
High speed satellite WiFi
Live and streaming TV in saloon and every cabin
Boatwide sound system
# of Videos:
-
# DVDs/Movies:
Yes
# CD's:
-
Camcorder:
No
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:
Yes
Minimum Age:
All ages are welcome
Generator:
Yes
Inverter:
Yes
Voltages:
220/110/24
Water Maker:
Yes
Water Cap:
800 L
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
Yes
Guests Smokes:
Yes - only at aft back steps
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
Yes
Windscoops:
No
Water Sports
Dinghy size:
13 foot AB tender (2020)
Dinghy hp:
Yamaha 60hp 4 stroke (2020)
Dinghy # pax:
6
Water Skis Adult:
1
Water Skis Kids:
1
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
8
Tube:
2
Scurfer:
-
Wake Board:
1
Kayaks 1 Pax:
-
Kayaks (2 Pax):
1
Floating Mats:
1
Swim Platform:
yes
Boarding Ladder (Loc/Type):
yes
Sailing Dinghy:
-
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
-
Rods:
2
Scuba Diving Details
Crew License
Resort Course
Full Course
Master
-
-
Divers
3
Tanks
3
BCs
3
Regulators
3
Dive Lights
3
Air Compressor
Onboard
Wet Suits
-
Weight Sets
3
Dives/wk
Unlimited
Night Dives
5
General Diving Info
3 x SCUBA (2 + guide) - full onboard gear, including compressor
2 x SNUBA - full onboard gear
Diving Costs information
No charge - included in charter price
Over the last four years, Chris and Lida have worked on luxury charter yachts in some of the most opulent destinations in the world, including the Maldives and the Caribbean, and they are particularly knowledgeable about the BVIs. The couples enjoy working together as a team, easily anticipating each other’s needs, and sharing a desire to take the best possible care of guests to ensure their holiday exceeds all expectations.
Christian Klopper
Having grown up by the sea on South Africa’s Western Cape, a career on the water seemed a natural step for Chris whose first role in yachting was with a sailing academy. After completing his captain’s qualification, he conducted deliveries and worked as a bosun before joining the charter industry with his long-term partner Lida. Chris is an all-round water sports enthusiast who enjoys surfing, kite surfing and wakeboarding. He is also an experienced Dive Master who loves to spend time leading guests on tours of the underwater world.
Lida Fourie
Lida grew up in the same town as Chris and primarily worked in hospitality as a waitress, bar manager and chef before she joined him in yachting. Professionally trained in fine dining catering by the Ashburton School in London, Lida is an experienced chef who strives to meet her guests’ wide-ranging culinary requirements. She enjoys sourcing the best quality ingredients from local ports to produce creative and well-balanced menus and is always keen to meet each individual guest's needs. Whatever style of food she is asked to prepare, Lida is always willing to go the extra mile to ensure memorable meals for all.