Accomodations:

Crew Profile

Your Skipper: Helene

With over 8 years of professional experience as a skipper and chef aboard 45-62 ft. monohulls and catamarans, Helene has charted a dual career path in Marketing, PR, and Events. Now fully dedicated to yachting, she is driven by strong work ethics and aims to ensure guests' satisfaction, taking great pride in her work. Sailing and the sea are her true passions, where she finds fulfillment in sharing the water's beauty and ensuring guests' safety and comfort.

Beyond sailing, Helene is deeply enthusiastic about exploring the underwater world, eagerly anticipating introducing others to its mesmerizing beauty. Her background in high-end events and film production, combined with her social media expertise, equips her with unique skills to tailor exclusive experiences for guests.

Helene eagerly looks forward to creating unforgettable memories for guests onboard, demonstrating her enthusiasm, dedication, and exceptional communication skills. Her ability to adapt to dynamic environments enhances her effectiveness in connecting with others.


Your chef: Janine

Say hello to Janine, your chef aboard Escapade! All the way from South Africa. Janine began her career as an admin consultant before transitioning into hospitality, where she gained experience in marketing, branding, events, banqueting, and food hygiene. From there, she moved into sales, primarily focusing on branding, before delving into the recruitment industry. Along the way, she also acquired project management skills and event organizing experience, including hosting events for top South African DJs and artists.

Outside of work, she has a passion for sewing and creating. Janine relishes spending time outdoors and cherishing moments with her family and friends. On the drawing board, she is discreet and focused, with a logical approach to problem-solving. Janine values kindness and appreciates the beauty in everything around her.

Janines' ideal environment includes flat oceans, warm weather, good company, and plenty of laughter. Socialising brings her joy, and she thrives in environments where she can connect with others. Janine does not hesitate to find beauty in everything, she firmly believes that kindness can make a significant impact and positively shape every interaction.

In her free time Janine enjoys exploring, hiking, paddle boarding, roller skating and playing the ukulele. Janine loves cooking wholesome food and bringing her South African accent to her dishes.

Sample Menu

Sample Menu 

Breakfast
Continental served everyday accompanied
by seasonal fruits, yoghurt.

Breakfast Spread
Tarragon scrambled eggs, bacon,
sausages, fried tomatoes, garlic butter mushrooms.

Croissant, cheese and meats platter
Mini croissants, butter, jams,
grated sharp cheddar, yellow and white, cream cheese.
Salmon, salami, honey glazed turkey.

Frittata
Loaded with mozzarella cheese, goat cheese,
cherry tomatoes, bell pepper (red, orange or yellow)
arugula and precooked bacon.

Eggs Benedict
Poached eggs, thick cut ham or bacon
English muffins and hollandaise sauce.

Baked Eggs in Avocado
Avocados halved, homemade salsa, eggs,
cotija cheese, Italian spices and mini croissants.

Sweet and Savory Waffels
Sweet: bananas, strawberries, cinnamon, sugar, maple syrup.
Savory: avocado, cherry tomatoes, cream cheese.

Eggs baked in Bread Bowls
Small bread rolls, shreadded cheddar cheese,
eggs, chopped chives, heavy cream, salt and pepper.

Lunch

Cheese and Charcuterie Board
Salami, ham, roast beef, dried meat sticks
brie, Camembert, blue cheese, assorted crackers,
kalamata olives, fig preserve, hummus.

Black Bean and Corn Salad
Black beans, corn kernels, cherry tomatoes
Avocado, red onion diced, cilantro.
Served with homemade lime based dressing.

Herby Lemon Pasta Salad
Boneless, skinless chicken breasts, bow tie pasta
shallots, parmesan cheese.

Sweet Potato Quinoa Bowl
Sweet potatoes, red onion, black beans,
arugula or baby spinach
served with a homemade yoghurt tahini dressing.

Cobb Salad
Romaine lettuce, roasted chicken boiled eggs
avocado, bacon, cherry tomatoes, red onion
Roquefort blue cheese, chopped chives or parsly

Turkey Ranch Wraps
Soft tortillas, thinly sliced turkey,
bacon, american cheese, romaine lettuce,
tomatoes and ranch dressing.

Arugula Pesto Pasta
Arugula pesto served with screw or shell pasta
and a drizzle of olive oil.

Grilled Steak Salad
Marinated New York strip steak,
Romaine lettuce, avocado, english cucumber, cherry tomatoes red onion,
corn, sunflower seeds, goats cheese crumbles
with homemade dressing.

Appetizers

Caprese Skewers
Mozzarella balls marinated in olive oil and italian seasoning,
cherry tomatoes red and yellow, fresh basil
served on a skewer stick drizzled with balsamic reduction.

Tomato Bruschetta with Balsamic Glaze
Roma tomatoes diced and pitted, red onion, garlic
Basil leaves and balsamic reduction served on garlic toasted bruschetta.

Baked Coconut Shrimp
Toasted bread crumbs and shredded coconut
beautifully seasoned and breaded on unshelled shrimp
served with a spicy mayo sauce.

Hummus “Butter Board”
Hummus spread evenly on a board, topped with cucumber,
diced tomatoes, red onions, feta cheese and kalamata olives,
drizzled with olive oil a sprinkle of fresh dill,
served with naan bread or crackers.

Toasted Ravioli
Breaded cheese ravioli deep fried,
Served with parmesan and warm marinara sauce.

Greek Sushi Rolls
Thinly sliced cucumber stuffed and rolled with,
hummus, feta kalamata olives and cherry tomatoes.

Antipasto Skewers
Cheese Tortellini tossed in Italian dressing,
Olives, fresh basil, salami, grape tomatoes, pepperoni,
artichoke hearts, bocconcini balls on a skewer stick,
served with a side of olive oil and balsamic vinegar.

Dinner

Honey Lime Chicken
Roasted chicken thighs marinated in lime and honey,
Served on carrot puree, and a side of oven-roasted
parmesan long stemmed broccoli.

Grilled Steak
Grilled rump steak on the bbq, medallioned with a creamy mushroom sauce
Served with healthy roasted garlic potatoes and parmesan roasted green beans.

Ricotta Stuffed Rigatoni Pie
Rigatoni pasta stuffed with seasoned ricotta and parmesan cheese,
Topped with meat sauce and mozzearella.

Creamy Pesto Chicken
Chicken breasts in a creamy pesto bell pepper sauce
Garnished with pine nuts and fresh basil
served with fragrant coconut rice.

Pork Tenderloin
Pork tenderloin roasted in a sweet hot sauce,
served with piped mash potatoes and skillet zucchini and mushrooms.

Mahi Mahi
Fresh grilled Mahi Mahi Fillets
served with a mango salsa and coconut rice.

Oven Skewered Chicken
Herbed yoghurt marinated oven roasted chicken
served with garlic mashed cauliflower and honey roasted carrots.

Gourmet Bacon Camembert Cheese Burger
Homemade beef patty, caramalized onions, bacon,
camembert cheese and pickels.
Served with homemade skinny fries.

Dessert

Oreo cake Balls
Cream cheese oreo cake balls dipped in
white chocolate and dusted with oreo crumbs.

Gourmet Chocolate Board
Assorted chocolates, strawberries, raspberries, blackberries,
cherries, pistachios, almonds, pecans and fresh mint.

Chocolate Brownies and Ice-Cream
Homemade chocolate brownies
served with vanilla ice-cream and homemade chocolate sauce.

Cinnamon Rolls
Homemade cinnamon rolls with cream cheese icing.

Cheesecake Tacos
Crumbed tortilla shells filled with
pipped strawberry cheesecake filling
topped with fresh strawberries.

Key Lime Pie
Homemade individual key lime pies

Coffee Chocolate Cake
Decadent chocolate cake with chocolate icing
Topped with a homemade Scherry glaze.