Accomodations:

Crew Profile

Cat. Vlad
Captain Vlad Boshoff is originally from South Africa, but now makes his home in the British Virgin Islands with his wife and children, or wherever m/y One Net is stationed. He is full of life as highlighted in many of his reviews received from previous charters.

“Vlad is without exception the most guest focused skipper we have been with. The days were full of fun, relaxation, and service that was a five-star treatment from the time we boarded until we departed”.
With tens of thousands of miles of ocean crossing he has the experience and attitude to make sure any guest on One Net is treated well, and just as importantly, that the safety and operation of the yacht is handled at the highest level. Not to mention the amount of fish that he is able to find!

Mate Derek
Are you ready for a vacation and a fighting chair experience! Time to book your trip! So, a little about myself. I was born and raised in Florida, working on sport fishing boats and yachts, and spent the last ten years fishing in the East Coast of Florida, the Bahamas, St.Thomas and Puerto Rico, including Tournament fishing. I am very full of life and passionate about the experience, whether fishing in the cockpit, telling a story, snorkeling or scuba diving. Can’t wait to have you aboard!

Roma was trailed and mentored by one of the top chefs in South Africa and she has owned many restaurants where she also acted as head chef over the past 25 years.
She decided on a career change 7 years ago and moved to the Caribbean to be a charter chef. Creating menus for her guests, regardless of their many and possibly varying preferences is always a welcome pleasure. Roma's vast knowledge of food allows her to be very flexible and able to tailor the menu to exactly what the guests would enjoy.
A few years ago, Roma also discovered a passion for scuba diving and completed her Dive Master certification.

Sample Menu

Sample Menu

We will custom design a menu just for you. To get an idea of what the food that Chef prepares, here are some sample menus.

Breakfast

All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potato bake

French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella

Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.

Lunch

Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.

Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.

Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.

Appetizers

Baked Brie With Balsamic Reduction and Cherry Tomatoes– Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.

Dinner

Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.

Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.

Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.

Desserts

Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.

Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.

Death By Chocolate Cheesecake – No description needed!