Accomodations:

Crew Profile

Fabrizio Fassbind
Captain

Fabrizio began his career as a Captain in 2017 delivering boats in both the Mediterranean and the Caribbean. He has both catamaran and monohull experience. Fabrizio is also an avid sailor. His passion for sailing led him to teaching. He is the founder of the Zero to Hero Sailing School, where he teaches students the fundamentals of sailing. Most recently, he has been working on a vessel in the Bahamas. He is excited to be working again in the British Virgin Islands. Fabrizio is fluent in English, German, and Swiss German and is a Switzerland native.

Melissa Fulmor
Chef/Stew/Mate

Melissa was born in San Diego, California but if you ask her, raised in a kitchen. Coming from a family of chefs and restaurateurs, the culinary industry is second nature. She quickly found a love of travel and has been to over 35 countries and lived in several along the way.

In 2017, Melissa found a way to combine her two great loves: cooking and traveling as she sailed through the stunning waters of Croatia, Montenegro, Greece, and the BVI's. Melissa thrives on giving her guests not just a meal, but an unforgettable experience, because in her world, the best memories are made around the dinner table.

Sample Menu

BREAKFAST

Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.

Zucchini corn fritters topped with an egg, bacon, and an avocado lime sauce

Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion

Eggs Benedict with thick ham on a toasted English muffin

Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs

Shakshuka Style Baked Eggs with feta and toasty sourdough

Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime

Quinoa Power Breakfast Bowls with sweet potatoes, local greens, and fried eggs

French Toast with honey drizzled mascarpone and berries served with crispy bacon
 

LUNCH

Sesame Crusted Tuna Bowls with a ginger-soy dressing and crispy wontons

Mediterranean Salad Bowl, Greek Meatballs, Marinated cucumber and tomato, pickled onions, hummus, and a homemade tzatziki sauce

Beer Battered Mahi Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese

Lump Crab Cakes on a quinoa and arugula salad with remoulade sauce

Asian Sticky Beef Noodle Salad with sauteed veggies

Pulled Pork Burgers on a homemade brioche bun and slaw

California Salad with crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and a chipotle honey vinaigrette

 

APPETIZERS

Chefs Choice Charcuterie Board

Crispy Chicken Bao Buns 

Bacon Wrapped Dates stuffed with Goat Cheese

Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce

Smoked Salmon Puff Pastry Bites

Honey Baked Brie with Crispy Toasts and Green Apples 

Spicy Salmon Crispy Rice
 

DINNER

Ribeye Steaks with roasted potatoes, asparagus, and fresh chimichurri sauce

Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli

Herb Crusted Pork with Brussel Sprouts and Hasselback potatoes on a Butternut Squash puree

Seared Scallops on a parmesan risotto with basil oil and parmesan tuile

Asian Style Sea Bass on smashed potatoes and sesame spinach

Linguine Alla Vongole with Mussels and Clams in a White Wine sauce

Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables

 

DESSERTS

Vanilla Bourbon Creme Brulee

Coconut Key Lime Pie with Fresh Whipped Cream

Salted Dark Chocolate Tart with Vanilla Bean Ice Cream

Dark Chocolate Dipped Fruits

Poached Pears with Caramel Sauce

Chocolate Mousse with Creme Anglaise and fresh berries