Day 1: Italian Breakfast Eggs Benedict Italiano - Poached eggs on toasted ciabatta with prosciutto, hollandaise sauce, and basil. Lunch Spaghetti alla Milanese - Creamy tomato pasta garnished with Parmesan cheese and a drizzle of truffle oil. Dinner Appetizer: Burrata and Truffle Salad - Creamy burrata cheese with black truffle shavings, heirloom tomatoes, and microgreens. Main Course: Lobster Risotto - Arborio rice cooked with lobster tail, saffron, and a lobster reduction sauce. Dessert: Panna Cotta with Raspberry Coulis - Vanilla bean panna cotta topped with a delicate raspberry sauce.
Day 2: Japanese Breakfast Tamago Sando - Sweet Japanese omelet sandwiched between fluffy white bread, served with green tea. Lunch Oyakodon (Chicken and egg rice bowl) Poached chicken cooked in an unami broth served with fluffy steamed rice and soft boiled eggs Dinner Appetizer: Wagyu Beef Tataki - Thinly sliced seared Wagyu beef with yuzu truffle soy and edible gold leaf. Main Course: Omakase Sushi Experience - Selection of the finest sushi and sashimi, including toro and tempura Dessert: Green Tea and White Chocolate Mousse - A delicate mousse infused with matcha and accompanied by white chocolate ganache.
Day 3: French Breakfast Quiche Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a flaky pastry crust.
Lunch Croque Monsieur - Grilled ham and Gruyere cheese sandwich with béchamel sauce, served with a side salad. Dinner Appetizer: Foie Gras Terrine - Pan-seared foie gras served with brioche toast and a Sauternes reduction. Main Course: Chateaubriand Steak - Prime beef tenderloin carved tableside, served with truffle mashed potatoes and béarnaise sauce. Dessert: Grand Marnier Soufflé - A fluffy soufflé infused with Grand Marnier liqueur, dusted with powdered sugar.
Day 4: Indian Breakfast Masala Omelette - Spiced omelette with onions, tomatoes, and cilantro, served with naan bread. Lunch Chicken Biryani - Fragrant basmati rice cooked with spiced chicken, saffron, and garnished with fried onions and mint. Dinner Appetizer: Tandoori Lobster Tail - Lobster tail marinated in Indian spices and cooked in a tandoor, served with mint chutney. Main Course: Lamb Rogan Josh - Slow-cooked lamb in aromatic spices and a rich tomato sauce, served with saffron basmati rice. Dessert: Kulfi with Pistachio Crust - Creamy Indian ice cream with a pistachio crust and rosewater syrup.
Day 5: Mexican Breakfast Chilaquiles - Crispy tortilla chips smothered in salsa verde, topped with eggs, cheese, and avocado. Lunch Shrimp Ceviche - Fresh shrimp marinated in lime and orange juice, mixed with tomatoes, onions, and cilantro, served with tortilla chips. Dinner Appetizer: Oysters with Avocado Mousse - Fresh oysters topped with creamy avocado mousse and caviar. Main Course: Aged Ribeye Steak Tacos - Dry-aged ribeye steak tacos with black truffle salsa and edible gold flakes. Dessert: Chocolate Chili Tart - Dark chocolate tart with a hint of chili and a tequila-infused caramel drizzle.
Day 6: Thai Breakfast Thai Coconut Pancakes - Fluffy coconut milk pancakes served with sweet condensed milk and fresh mango. Lunch Green Curry with Prawns - Creamy green curry with prawns, Thai eggplant, and bamboo shoots, served with jasmine rice. Dinner Appetizer: Tom Kha Gai - Coconut and lemongrass soup with Alaskan king crab and kaffir lime foam. Main Course: Lobster Pad Thai - Wok-fried lobster tail with tamarind glaze, served with Thai herb-infused noodles. Dessert: Coconut Pandan Panna Cotta - Silky panna cotta infused with pandan and coconut, garnished with edible flowers.
Day 7: Greek Breakfast Greek Yogurt Parfait - Creamy Greek yogurt layered with honey, granola, and fresh berries.
Lunch Greek Gyro - Grilled lamb or chicken wrapped in warm pita bread with tzatziki sauce, tomatoes, and onions. Dinner Appetizer: Grilled Octopus with Fennel Salad - Tender grilled octopus served with shaved fennel, citrus segments, and Mediterranean herbs. Main Course: Whole Roasted Mediterranean Sea Bass - Whole sea bass roasted with olive oil, lemon, and fresh herbs, served with Mediterranean couscous. Dessert: Loukoumades- Greek honey dumplings served with a drizzle of honey and 24-karat gold leaf.
Captain Lené Conradie was born and raised in George located in the Western Cape of South Africa. Since she can remember she’s always been up for any challenge, no matter the size, from playing tennis and field hockey at very high levels to crossing the Atlantic Ocean at 20 years of age. Straight after completing High school Lené went ahead and completed her Yachtmaster qualification along with other instructor qualifications, she has worked for two sailing schools in South Africa including the number one rated sailing school in the country. After crossing the Atlantic from Gran Canaria to Antigua and island hopping until the BVI, Lené knew that she found her dream destination, The Caribbean. Lené prides herself in safety, professionalism and creating memories that last a lifetime. She loves to make sure that all guests are happy and would gladly walk,or in this case sail, an extra few miles to ensure that this is the case.
Chef Jean-Richard Knipe
Jean-Richard's passion for the hospitality industry began at a young age, growing up in the west coast of South Africa, where his father ran a business in the hospitality sector. This early exposure to the industry inspired Jean-Richard to pursue a career in hospitality, with the ultimate goal of becoming a yacht chef. After completing his culinary arts qualification at the Francois Ferreira Academy in 2013, Jean-Richard began working in fine dining and upmarket kitchens in Cape Town. During this time, he focused on expanding his culinary knowledge and experience, developing his skills in creating high-end, gourmet cuisine using the freshest possible ingredients.
In 2019, Jean-Richard transitioned into becoming a private chef, honing his skills in creating bespoke culinary experiences for discerning guests. As a private chef, he learned the importance of tailoring his offerings to meet the unique needs and preferences of each guest, while still maintaining the highest standards of quality and luxury. Jean-Richard's love for seafood is likely to be reflected in his culinary creations, as South Africa's west coast is known for its abundance of fresh seafood. With over a decade of experience in the industry, he brings a wealth of knowledge and skills to his role as a yacht chef, ensuring that guests on-board can expect an elite culinary experience that caters to their every need.
Deckhand/ Divemaster Herman Bester
First Mate Herman Bester hails from a small town on the west coast of South Africa called Saldanha. Herman has always had a love for the ocean as he grew up practically right next to the beach where he always found himself snorkeling, fishing, surfing and everything in between. He has a degree in Sports science but then found a new passion for scuba diving. His diving qualifications were done during the winter in South Africa so you might hear him joking about literally sweating while diving in the Caribbean’s beautiful warm waters. Ensuring that the guests are safe, happy and comfortable throughout all stages of a dive is something that he always strives for. With an eye for detail and a love for upkeep Herman takes great pride in the appearance of any vessel he works on. His experience in hospitality assures that he always leaves guests with a smile on their faces and a lasting memory to go along with it.
