Accomodations:

Crew Profile

MEET YOUR CREW:
CAPTAIN: Luke Badenhorst
CHEF: Klarisse Jordaan

With a life shaped by his exposure to the ocean, Luke is a competent seafarer whose passion has led to a variety of experiences in and on the water.
Luke was born in Johannesburg, South Africa and grew up spending a great deal of time on the Vaal River, where he discovered a love for wakeboarding and all things water sports. As a teenager his family were lucky enough to relocate to Salt Rock on the east coast of South Africa, where he had the opportunity to explore deep sea kayak fishing, deep sea and marlin fishing with his family. He also explored spearfishing and free diving as hobbies, and the desire to become a PADI Dive Master.
As one can see his career has been defined by adventure, discipline, and a deep respect and love for the ocean. After completing his yacht masters course he captained sailing vessels off the Western Cape, South Africa and deliveries of yacht from Cape Town.
Whether he’s on deck, beneath the surface, or navigating unfamiliar waters, Luke brings a unique blend of seafaring expertise and intuition that reflects a long connection to the sea.

I grew up on a farm in a small town in the middle of South Africa, where life was simple, hands-on, and full of flavor. I began cooking alongside my mom at the age of four, sparking a lifelong passion for food and hospitality. Although I don’t have formal training, my skills have been shaped by real-world experience, curiosity, and a strong work ethic.

After finishing high school, I moved to Cape Town and quickly found my place in the hospitality scene. I worked as a bar manager and often stepped into the kitchen to help during busy services, gaining a deeper appreciation for teamwork, timing, and flavor. My love of travel and adventure eventually led me into the world of yachting, where I worked as the sole stewardess aboard a 60ft yacht. That experience taught me resilience, precision, and how to create memorable experiences in unique and often demanding environments.

In my downtime, I enjoy staying active with regular workouts, discovering new places, and trying exotic and unusual foods. I also have a love for photography, especially capturing natural landscapes and spontaneous moments. While I’m open-minded and easygoing, I’m not a fan of jelly sweets or super long movies (the kind that feel like they need an intermission!).

I bring heart, hustle, and a creative edge to everything I do—and I’m always eager to learn more, try something new, and connect with people through shared experiences.

Luke and Klarisse can't wait to share this amazing vacation and the Virgin Islands beautiful islands with you.

Sample Menu

KLARISSE’S SAMPLE MENU

BREAKFAST

Shakshuka in Mini Copper Pans

Baked eggs in spiced tomato-pepper sauce with crumbled feta and parsley. Served with grilled pita.

Breakfast Blend

Prosciutto, soft-boiled egg, croissant, mini cheese wedge, jam, fresh figs and nuts.

Acai Bowls

Acai base blended with banana and berries. Topped with Strawberries, granola, coconut flakes and chia seeds

Quiche Trio

1.Spinach, feta and pine nut. 2.Tomato, mozzarella and basil 3. Mushroom and Aged cheddar. Served on top of fresh arugula.

Smoked Salmon and Avo Toast

Toasted sourdough topped with smashed Avo, salmon ribbons and soft-boiled egg. Dill crème fraiche on the side.

French Toast Brule with Berries & Mascarpone

Thick-cut brioche French toast with torched sugar crust. Mascarpone and fresh mixed berries.

Papaya Boat with Greek Yogurt & Tropical Granola

Halved Papaya filled with Greek yogurt and tropical granola and honey.

Breakfast Sliders

Mini brioche buns filled with scrambled egg, crispy bacon and cheese. Served with a fruit salad.

Lunchtime

Shrimp Tacos with Mango Salsa

Soft Tortillas with spicy shrimp and mango-lime slaw.

Chicken Ceasar Wraps

Romaine, Parmesan, grilled chicken and creamy Caesar dressing wrapped in a whole wheat Tortilla.

Grilled Halloumi Salad with Pomegranate Seeds

Grilled Halloumi served over arugula, sprinkled with pomegranate seeds and a honey-lemon design.

Chicken Power Bowl

Grilled chicken breast served over brown rice with roasted vegetables and a drizzle of tahini sauce.

Thai Chicken Lettuce Cups

Ground chicken sauteed with Thai spices, served in crisp lettuce leaves and topped with chopped peanuts, pineapple and fresh herbs.

Grilled Calamari & Chickpea Salad

Tender grilled calamari rings combined with chickpeas, cherry tomatoes, red onion and parsley, all tossed in a lemon vinaigrette.

Salmon Poke Bowl

Salmon marinated in a mix of soy sauce, lemon juice and sesame oil served over sushi rice. Accompanied by avocado slices, cucumber, pickled ginger and a sprinkle of sesame seeds.

APPETIZERS

Prosciutto & Melon Skewers

Sweet Melon cubes wrapped in thin slices of prosciutto.

Bruschetta Platter

An assortment of toasted baguette slices topped with various spreads and toppings such as tomato- basil, olive tapenade and honey goat cheese.

Charcuterie Board

An elegant assortment of cured meats, cheeses, fruits, nuts and crackers.

Tuna Tartare on Wonton Crisps

Diced raw tuna tossed in sesame- soy dressing, served on crunchy wonton chips and topped with avocado.

Miniature Crab Cakes with Remoulade

Bite-sized golden crab cakes served with a tangy, creamy Cajun-style sauce.

Miniature Meatballs

Tender beef meatballs with a lemon-garlic-parsley aioli.

Japanese Cucumber Rolls

Rolled cucumber slices filled with cream cheese, ginger and sesame.

DINNER

Herb Crusted Salmon with Asparagus

Herb Crusted pan-seared salmon served with lemon butter and white wine asparagus.

Indian Butter Chicken

Creamy tomato-based chicken curry served with basmati rice and garlic naan.

Chicken Parmesan with Capelli

Breaded chicken cutlets with marinara and mozzarella, baked and served with angel hair pasta.

Seared Tuna with Wasabi Mashed Potatoes

Ahi Tuna seared rare, served over creamy wasabi mash with sesame spinach and soy-ginger drizzle.

Greek Moussaka

Baked layers of eggplant, spiced beef and creamy bechamel served with Greek salad.

Shrimp Skewers with Cucumber & Mint Salad

Spicy Shrimp and pineapple skewers served with a cucumber and mint salad.

Ricotta Gnocchi with Sage Butter

Gnocchi filled with ricotta sauteed in browned butter with crispy sage and shaved parmesan.

DESSERTS TO DELIGHT

Coconut Tres Leches Cake

Moist sponge soaked in coconut milk, topped with whipped cream.

Affogato al Caffe

Vanilla gelato drowned in hot espresso.

Salted Caramel Brownie Bites

Fudgy, gooey brownie bites.

Chocolate & Chili Pudding

Spicy-smooth chocolate custard served in ramekins.

Poached Pears in Red Wine

Elegant, aromatic pears with spiced syrup served over vanilla-bean ice-cream.

Passionfruit Cheesecake Jars

Tangy tropical topping over whipped cheesecake base.

Tiramisu

Classic Italian dessert served in elegant glasses.

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.