Accomodations:

Crew Profile

Captain Francois and Chef Katie
Hailing from South Africa, Francois has been working in the marine industry for a number of years. He first came to the BVI in the wake of hurricanes Irma and Maria to assist with mass yacht salvage and cleanup. Working as a commercial diver he was doing everything from cleaning cruise ship propellors to working alongside ‘Beyond The Reef’ on the epic Willy T and Sharkplano dive projects.
A real water-man, he loves nothing more than kiting, diving or fishing and he can’t wait to welcome his guests onboard!

Chef Katie has been in the industry 9 years, working on yachts in the Med and the Caribbean since 2016. She’s passionate about feeding her guests as much fresh, local produce as possible, supporting local businesses and farms in the BVI, and has forged great relationships with some of the best local suppliers.
Her favourite type of cooking? Fresh, healthy and vibrant dishes whilst saving a little room for dessert.. because everyone knows we don’t count calories on the water.
Alongside her partner, Francois, she cannot wait to welcome guests and show them what the home of ‘nature’s little secrets’ has to offer!

Francois and Katie are joined by Kiwi mate and dive instructor Nikki.

Stewardess/1st Mate Nikki
Raised around the water, a love for the ocean has shaped every part of her life. After working as a corporate consultant for the Big Four firms in New Zealand, Nikki took a break that turned into a lifestyle, swapping the office for the sea.
Over the past two years working in the BVI, Nikki has developed a deep connection to the islands, their reefs, and the incredible marine life that thrives there. Whether you’re a certified diver looking to explore the BVI’s famous wrecks or reefs, taking your first breaths underwater, prefer to snorkel or want to explore the beautiful hikes and sights the islands have to offer, she can tailor an experience to suit you. Having worked as a nanny, swimming teacher, and dive instructor for young teens with Sail Caribbean, Nikki also has plenty of experience with kids of all ages and loves to create a fun and engaging environment for our younger guests. When she’s not trying to coax you into the water, Nikki can be found behind the bar whipping up some cocktails. Her favourite? An Aperol Spritz served on the fly bridge just as the sun dips below the horizon.

Calm, warm, and dedicated to creating memorable experiences, Nikki is excited to welcome guests aboard and showcase the beauty of the BVI—above and below the surface.

Sample Menu

Chef Katie Harrison

Sample Menu

Chef Katie holds her Level 2 award in Wine and Spirit Education (WSET) and will happily recommend and pair wines with her dishes.

Breakfast

Enjoy a delicious breakfast served on the aft deck, all chef Katie’s breakfasts include a fresh fruit platter and daily fresh baked goods

Eggs Benedict - toasted English muffin, Canadian bacon

Breakfast Tacos - wheat tortilla, chorizo potatoes and cheddar scrambled egg

Cilibir (Turkish eggs) - poached eggs, Aleppo butter, tzaziki, served with homemade pitta

Coconut French Toast - Coconut encrusted brioche, caramalized banana and nuts, berry coulis and crème Anglaise

Bagel Platter - Toasted bagels, cream cheese, smoked salmon, scrambled egg and bacon

Croque Madam - Bechamel, cheddar and ham with toasted sourdough, served with duck egg

Huevos Rancheros - Pico de gallo, refried beans, salsa and feta on a fresh wheat tortilla

Lunch

After a morning of sunning, sailing and snorkelling, sit back, relax and enjoy a fresh and delicious lunch onboard

Grilled Chicken Caesar Salad - Sourdough croutons, local greens and homemade dressing

Blackened local snapper with Cobb Salad - Grilled snapper, homemade blackening spice served alongside classic Cobb salad with local avocado, bacon and blue cheese. Served with homemade rosemary focaccia

Chimichurri Ribeye Steak - Flame grilled steak, homemade chimichurri, served with heirloom tomato and herb salad, freshly made pitta and garlic chilli drawn butter

Boerewors Rolls - Authentic South African fare of locally made beef sausage, and homemade rolls, served with chakalaka Salad and chutneys

Teriyaki Salmon, garlic pak choi and asian noodle salad - homemade teriyaki, fresh noodle salad with sweet dressing

Caribbean Roti with Cantaloupe Salad - traditional West Indian roti with vegetables and boneless chicken thighs. Served with mango chutney, local hot sauce and cantaloupe salad with cucumber, fresh herbs, cardamon dressing and sumac

Shrimp Tacos - spicy shrimp tacos with mango, avocado crema, Mexican rice, homemade guacomole, pickled red onion and salsa

Appetizers

Watch the sun set with a cocktail in hand, and enjoy one of Katie’s delicious appetizers

Charcuter-yay! A selection of finest meats and, fresh olives, pickles and crackers

Smoked salmon on homemade blinis, served with horseradish cream

Fresh hummus with crudités - creamy garlic hummus, warm homemade pitta and chopped vegetables

Cheeeeese party - a sampler of gourmet cheeses, sweet preserves and fresh fruit

Honeyed whipped feta and roasted olives - served with fresh baguette

Bahamian conch ceviche - scallop and prawns, served with tortilla chips

Bruschetta - heirloom tomato and local herbs, with balsamic reduction

Dinner

Enjoy a candlelit dinner al fresco with good friends and old wine, or good wine and old friends!

Seared sesame Saku tuna with miso - Coconut and wasabi cauliflower purée, fresh mango salsa, coconut rice and wonton crisp

Star anise barbecue Beef Short Rib - Pomme purée and charred spring onion Proscuitto wrapped Wahoo - Fennel and saffron risotto with a lemon caper sauce

Pistachio crusted Mahi Mahi - Local Mahi, sautéed peppers, jeweled pearled couscous with passion fruit beurre blanc

Scallop and Shrimp Linguinie - Chilli, local herb, lemon and white wine light cream sauce

Jerk Pork Tenderloin - Authentic Jamaican jerk, served with grilled pineapple, pumpkin pickle, rice and peas and guava glaze

Surf and Turf - Sous vide fillet steak with peri peri grilled Shrimp, creamy polenta with Parmesan and rosemary, black garlic compound butter and asparagus bouquets

Dessert

Finish with a bang! We only count memories on Aura, never calories

Mini pavlova - baked meringue nests with fresh vanilla cream, berry coulis and fresh fruit

Passion fruit and raspberry posset - served with pistachio biscuit Flourless chocolate cake - chocolate ganache, crème anglais and strawberry

Key Lime Pie - served with torched Italian meringue

Sticky Toffee Pudding - Amarula sauce and vanilla bean ice cream

Vanilla crème brûlée - homemade granola and berries

Cheesecake - served with berry coulis and fruit sorbet