Accomodations:

Crew Profile

Captain Louis: A Passionate Mariner with a Wealth of Experience

Captain Louis Conradie, a native of Durban’s Bluff on South Africa’s East Coast, exudes a friendly and outgoing personality that draws people in. With a lifelong love for the sea and a passion for entertaining and connecting with others, Louis embodies the adventurous spirit of a true seafarer.

Louis’ journey with the ocean began at a young age, dedicating his free time to surfing, scuba diving, windsurfing, and sailing. By the age of 17, his determination and passion led him to co-own a 27-foot yacht—a pivotal milestone that marked the start of his sailing career. Since then, Louis has amassed countless nautical miles, honing his craft and gaining extensive knowledge of sailing and boating across South Africa’s diverse ports.

In recent years, Louis, as captain, along with his wife, Tersia, as chef, has delivered exceptional charter experiences in sought-after destinations. In 2023, they delighted guests while chartering in the USVI and BVI aboard Fountaine Pajot vessels, including a Saba 50. In 2024, their journey continued in the Bahamas, where Louis commanded a 48-foot Dufour and later a 54-foot Leopard catamaran. With each season, Louis has enhanced his skills, seamlessly navigating different yacht models and providing guests with unforgettable adventures.

Captain Louis’ dedication to creating memorable charters and his extensive sailing expertise make him a trusted and charismatic leader on the water, ensuring every voyage is both safe and extraordinary.


Chef / Stew Tersia: A Passion for Culinary Arts and Exceptional Hospitality

Tersia Conradie grew up in sunny Johannesburg, South Africa, where she cultivated a love for connection and creativity. After completing her senior certificate, she earned a Bachelor of Commerce degree in Finance from RA University. However, after years in the corporate world, Tersia discovered that her true passion lay not in numbers, but in people—and in creating memorable experiences for them.

Her love for socializing and the culinary arts inspired Tersia to leave the corporate sector and open a restaurant, where she thrived as a hostess and chef, combining her flair for entertaining with her talent for preparing exceptional dishes. Meeting her husband, Louis, on a sailing holiday further sparked her love for the ocean, which became the foundation for their shared adventures in yachting and chartering.

Tersia has brought her vibrant energy, culinary skills, and warm hospitality to the charter world, delivering extraordinary guest experiences. During the 2023 season in the Caribbean, Tersia dazzled guests with her exceptional hosting and delectable cuisine, leaving a lasting impression on all who sailed with her. In 2024, she continued her journey in the Bahamas, where the turquoise waters inspired her to create even more unforgettable experiences for her guests.

With a passion for cooking, a love for entertaining, and a genuine desire to make guests feel at home, Tersia is dedicated to turning every charter into an unforgettable adventure filled with exquisite meals and heartfelt hospitality.

Sample Menu

Breakfast

Served with Tea, coffee, juices, fresh fruit, homemade scones, seed loafs, warm croissants with cheese and preserves.
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Cheverie Mushroom and garlic stuffed omelette.
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Buttermilk Pancakes with crispy Bacon and ricotta and figs preserve.
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Avocado French Toast with Bacon and Hollandaise Sause
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Crab and Avocado Eggs Benedict
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Breakfast Board, simply delicious, boiled or scramble eggs, bacon, fresh fruit, cheese, maple syrup, sausage,
granola, fried tomatoes, waffles.

Lunch

Avocado, Mango and Prawn Cups served. with watermelon salad and fresh bagels.

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Octopus salad with Lemon, red onion.
Fresh parsley, pitted olives and chilli (optional) and warm freshly baked bread.

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Ratatouille Stuffed Chicken with fresh Greek salad.

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Grilled Chicken Caprese, Honey Chipotle Chicken Tacos stuffed with wonderfully juicy, flavour packed.
Honey Chipotle Bacon Chicken, piled with
crispy BLT Slaw and creamified with Cilantro Lime Crema

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Grilled Thai Coconut Chicken skewers in ginger, garlic, coconut milk and soy sauce Served on a bed of basmati rice.

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Baked Vegan Taquitos with Avocado Cilantro Lime dip with an unforgettable Salad

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Potato Kale Bowls with Mustard vinegar and Tahini Dressing

Appertizers and Snacks

Chilli Garlic Prawns Starter
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Prawns’ starter with a sweet and sticky honey glaze

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Caprese Skewers with Balsamic Glaze
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Scallops, Green Chilli & Coriander Salsa, Peach & Buttermilk
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Mushroom and nut parcels
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Chicken wraps
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Vegan Spring rolls
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Snack platters
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Salmon, capers and sour cream on baguette slices

Dinner

Steak and Scallops with Champagne-Butter Sauce with fresh green beans
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Seared Salmon and Pea Puree with Yogurt & Mint accompanied by
lushes’ green salad/
stir fried veggies.
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Lamb loin, Parmesan risotto and pan juices with pom gratin and garden salad.
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Prawn and tender steak with asparagus on a bed of herb and garlic smashed potatoes.
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Spinach Artichoke and Feta Chicken Roulade with baked potatoes, fresh salad/ veggies.
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Zucchini Boats with Cauliflower buffalo wings and Mediterranean roasted veggies.

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Quinoa and Veggie Power Bowls with Dijon mustard and honey.

Dessert

Moist Carrot Cake
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Strawberry Lemon Meringue Tart
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Cheesecake
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Brownie Sundae
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White Chocolate Raspberry Tiramisu
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Rainbow Fruit Salad Parfaits
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Apple Crème Brulé Tart