Accomodations:

Crew Profile

-Captain Gavin and Chef Dani will still be onboard for the 2026/2027 season.-

I am your Captain, Gavin
It is my pleasure to introduce myself to you and welcome you onto the sensational sailing yacht Oceana!
I love sailing! I learned this about myself at aged 16 when I first caught the breeze off the beautiful but harsh South African coastline. My journey has taken me past Pirate infested coastline, to rubbing shoulders with the rich and famous in Monaco, to having my very own "Wilson" experience sailing across the Atlantic Ocean (with many stories in-between), ALL leading up to the moment I get to charter for you!
I am a captain by profession with a passion for entertaining! In addition to sailing and entertainment, I am a very avid Scuba diver with years of professional experience leading dives and instructing students around the Caribbean. 
This year marks my 5th season in the Caribbean. The fish are my friends, the coral reefs contours are my familiar neighborhoods and the evening anchorages provide the front row seats for some of the best sunsets you have ever seen! 
Let's all step foot off the rock, leave our shoes on the dock, and forget about the clock. It's 5 o'clock somewhere!
With all sincerity, I am looking forward to boarding time with all of you! From me to you, have a safe journey and we will see you all onboard soon! Best wishes from Captain Gav.

I am your Chef, Dani 
Growing up on the coast of South Africa, the ocean was my first love—its rhythm, mystery, and boundless horizon always called to me. But it was my roots in the service industry that instilled in me a deep appreciation for creating memorable experiences and genuine connections.
From a young age, cooking has always been a passion of mine. Whether helping in the kitchen at my family’s guest lodge or experimenting with flavors on my own, food has always been my way of expressing creativity and bringing people together.
My path took an exciting turn when I joined a yacht crew in Europe, attending the Palma Super yacht Cup. I quickly fell in love with the sense of freedom and adventure it offered. Life at sea gave me the chance to combine my passions—crafting meals in the galley while enjoying the sound of the sails.
I decided to make the leap to the British Virgin Islands—and that’s where everything clicked. The island lifestyle, rich with culture, flavor, and natural beauty, captured my heart completely. It deepened my love for hospitality, community, and, of course, food.
I am now blending my lifelong passion for cooking with my love of adventure, service, and the sea. Whether it's through a thoughtfully prepared dish or a shared sunset sail, I strive to create experiences that leave people with a sense of wonder—and a full heart (and belly).

Sample Menu

Sample Menu

ALL MEALS CAN BE ADAPTED TO DIFFERENT DIETARY REQUIREMENTS

BREAKFAST

-ALL BREAKFASTS ARE SERVED WITH GREEK YOGURT HOMEMADE GRANOLA AND A FRUIT PLATTER-

• PANCAKES - TOPPED WITH FRESH BERRIES, BACON AND ORGANIC MAPLE SYRUP
• AVOCADO TOAST - SOURDOUGH | AVOCADO | FETA | RED ONIONS | SESAME SEEDS | BALSAMIC REDUCTION | POMEGRANATES
• DUCK CONFIT BENEDICT - TOASTED ENGLISH MUFFIN | POACHED EGGS | FRESH ARUGULA | HASH | PAPRIKA ORANGE HOLLANDAISE SAUCE
• SALMON BAGEL - TOASTED BAGEL | CREAM CHEESE | SCRAMBLED EGG | SMOKED SALMON | CAPER BERRIES & FRESH DILL
• ITALIAN EGGS - SOURDOUGH | BASIL PESTO | TOMATO'S | PROSCIUTTO | FRIED EGG | PROVOLONE CHEESE & BALSAMIC REDUCTION
• HONEY HALLOUMI - FRESHLY BAKED BREAD | WHIPPED ROSEMARY BUTTER | HONEYCOMB | HALLOUMI
• HUEVOS RANCHEROS - MEXICAN SALSA BEANS | FRIED ONION | FRIED EGG | GUACAMOLE | SOUR CREAM | SERVED WITH FRESH TORTILLA & FRESH CORIANDER
• PASTRIES & QUICK GRABS - CROISSANT | PAIN AU CHOCOLAT I BANANA & NUTELLA TWISTS | DEVILLED EGGS | MINI QUICHES

LUNCH

-LUNCH SERVED WITH HOMEMADE FOCACCIA BREAD-

• TUNA POKE BOWL - SUSHI RICE | WASABI SESAME CRUSTED SEARED TUNA I PURPLE CABBAGE | AVOCADO | EDAMAME | GRATED CARROTS | FRESH MANGO SLICES | NORI WAKAME | FRIED WONTON CHIPS | HOMEMADE SPICY MAYO
• GREEK SALAD - PEARLED COUSCOUS | CUCUMBER | CHERRY TOMATO'S | FETA | FRESH ARUGULA | HOMEMADE GREEK DRESSING | MINT INFUSED TZATZIKI | SERVED WITH GREEK MEATBALLS, GRILLED CHICKEN & PITA BREAD
• BURGER - BRIOCHE BUN | BACON ONION MARMALADE | SWISS CHEESE | HOMEMADE POTATO WEDGES
• THAI BEEF NOODLE SALAD - ASIAN MARINATED STEAK | SWEET POTATO NOODLES | ROCKET | WATERCRESS | FINELY SHREDDED CARROTS & CABBAGE | AVOCADO | FRESH CORIANDER & MINT | ROASTED CASHEW NUTS | TOPPED WITH SPICY ASIAN DRESSING
• CAESAR SALAD - GRILLED CHICKEN | SOURDOUGH CROUTONS | HOMEMADE CASER DRESSING | PARMESAN SHAVINGS
• BLACKED SHRIMP TACOS - SOFT SHELL TORTILLAS | MEXICAN SLAW | GUACAMOLE | SOUR CREAM | SERVED WITH CHAR GRILLED SWEETCORN & JALAPENO DRESSING
• SIRLOIN STEAK - SLICED AND TOPPED ON A ROCKET PINE NUT PESTO PASTA | GRILLED PEACH & BURRATA SALAD
• SMOKED CUISINE - VARIETY OF PROTEINS | POTATO BAKE | COLESLAW | SWEETCORN | FRESHLY BAKED GARLIC BREAD (CONTINGENT UPON THE CHARTER GROUP'S PREFERENCES)

APPETIZERS

• CHARCUTERIE BOARD - SELECTION OF FINEST MEATS 6 CHEESES |CRACKERS | OLIVES | BERRIES NUTS
• WAHOO CEVICHE - AVOCADO | MELON | FRIED WONTON CHIPS
• OYSTER PATE - HOMEMADE BUTTERY & FLAVORFUL PATE ACCOMPANIED BY TOASTED GARLIC BREAD AND LEMON TWIRLS
• VIETNAMESE SPRING ROLLS - RAW VEGETARIAN SPRING ROLLS | SERVED WITH A SPICY PEANUT SATAY SAUCE
• SHRIMP COCKTAIL - BUTTER GARLIC SHRIMP | HOMEMADE THOUSAND ISLAND SAUCE | ON A BED OF CRUNCHY ROMAIN
• CAPRESE MY WAY - FRESHLY TOASTED CIABATTA | BALSAMIC ROASTED CHERRY TOMATOES | FRESH BASIL PESTO | ROASTED GARLIC | RICOTTA CHEESE I TOPPED WITH BALSAMIC PEARLS
• BOA BUNS - PULLED PORK | SPICY LIME CABBAGE

DINNER

• TIGER PRAWN BISQUE - SLOW COOKED RICH BISQUE | BUTTER PARMESAN ORZO| FRIED LEAK | HOMEMADE GARLIC AIOLI
• FILET MIGNON - STEAK MARINATED & COOKED TO PERFECTION | MADAGASCAN GREEN PEPPERCORN & COGNAC SAUCE | TRUFFLE GARLIC POMME PURÉE | BACON WRAPPED ASPARAGUS, DOLLOP OF CHIMCHURRI
• SEABASS - PISTACHIO CRUSTED SEABASS | GARLIC BUTTER BROCCOLINI | CAULIFLOWER PUREE | TOPPED WITH PARSNIP CHIPS
• SLOW COOKED BEEF SHORT RIBS - POTATO PUREE | GREEN BEAN SALAD
• CRISPY PORK BELLY - SLOWED COOKED IN APPLE CIDER & STAR ANIS | PARSNIP PUREE | ROASTED CARROTS
• SEAFOOD PASTA - SCALLOPS | CLAMS | LOBSTER TAIL | TOMATO CREAM SAUCE
• SUSHI - FINEST SELECTION OF FRESH FISH | MAKI ROLLS | TUNA & SALMON SASHIMI PRAWN & EEL NIGIRI'S | SERVED WITH GYOZA

DESSERT

• CHEESECAKE - DECONSTRUCTED CHEESECAKE | RASPBERRY COULEE | RASPBERRY TUILLE | CRUSHED GRAHAM CRACKERS
• FUDGY-CRISP BROWNIES - SERVED WARM WITH MELTED MARSHMALLOW I COOKIES AND CREAM ICE-CREAM
• PANNA COTTA - ITALIAN CUSTARD | PASSIONFRUIT PUREE | PASSIONFRUIT TUILLE
• LEMON MERINGUE PIE - LUSCIOUS LEMON-INFUSED DESSERT | SWEET BUTTERY CRUST | SOFT GOLDEN MERINGUE FINISH
• BANANA PARFAIT - BANANA FLAMBÉED IN RUM & SUGAR | CARAMEL | BANANA CREAM | HAZELNUT WAFER, CRUMBLED CRUNCHIE
• PEPPERMINT CRISP - CARAMEL CREAM | HONEY CRUMBLE BISCUITS | CRUSHED PEPPERMINT CHOCOLATE
• CRÈME BRULLE - FRENCH VANILLA CUSTARD | CARAMELIZED SUGAR | TOPPED WITH FLAMBÉED BLUEBERRIES