Accomodations:

Crew Profile

MEET YOUR CREW 
CAPTAIN:Dan Sawyer
CHEF: Megan Beangstrom
STEWARD/DECK HAND: Nick Freel
 

Dan Sawyer
Sailing has been a huge part of Dan’s life from an early age. Growing up in a sailing family he was fortunate enough to complete circumnavigation of the world by the time he was nine, giving him an early taste for life on the water.

Back in the UK, he spent most weekends dinghy racing in the cold waters of North Wales, before eventually deciding there had to be warmer waters and greener pastures elsewhere! In 2018, he moved to Australia to turn his love for sailing into a career in the Whitsunday Islands and Great Barrier Reef. What started as a new adventure became an eight-year journey working his way up from deckhand to first mate and, ultimately, captain.

For the past three years, Dan has been captaining full-time, working aboard a variety of vessels across both the northern and southern hemispheres. He still loves it more with every passage, every new destination and every sail, and feels incredibly fortunate to have turned a lifelong passion into a career.

Megan
With extensive experience in charter galleys across the Caribbean, as well as several years as a private catering chef in South Africa, Megan Claire brings a genuine love and passion for the entire dining experience. Her time in the bespoke events industry in Cape Town taught her the importance of personalising every experience to each individual’s needs, both in the galley and at the dining table.

Her style is globally inspired, with a particular draw to fresh, produce-led dishes that bring vibrancy to every plate. She takes pride in tailoring menus to each guest and creating memorable meals that suit the occasion, from relaxed lunches to elegant dinners.

Away from the galley, you’ll find Megan Claire enjoying the ocean alongside you. An avid scuba diver and passionate ocean lover, she appreciates the underwater world and the wonders it holds.

Megan Claire looks forward to welcoming you on board.
 

Sample Menu

MEGAN’S SAMPLE MENU

WELCOME SNACK:

Surf and Turf sliders. A double party of fresh dill mayo shrimp sliders and seared Philly cheesesteak sliders.

BREAKFAST:

(All breakfasts include a daily fruit platter)

Classic Eggs Benedict. Poached eggs on toasted English muffins with a smooth hollandaise sauce, served with braised basil pesto cherry tomatoes.

Adventurous Quiche. Choose from roasted squash quiche, pepperdew and three cheese quiche, or paprika, spinach and feta quiche. The possibilities are endless! Served with crispy honey glazed bacon.

LUNCH:

Herb-marinated grilled chicken breast with warm black garlic brie, tart cranberries and charred green beans on fresh salad leaves, drizzled with vinaigrette and served with house-baked garden focaccia

Seared tuna poke bowl. A perfect bowl of sesame-seared tuna, avocado, freshly shaved carrots, cucumber, pickled ginger, buttered edamame beans, spring onions, orange teriyaki quinoa drizzled with a slightly spicy asian mayo.

APPETIZERS:

Creamy Vadouvan carrot purée with seared sesame scallops and wild greens.

Red onion tartlets glazed with a fig and lemon balsamic reduction.

Arancini risotto balls. 

DINNERS:

Course 2: Sous vide pork tenderloin with a light truffle cauliflower purée, red caramelised balsamic onions and pickled radish.

Lemon almond encrusted snapper with a tarragon brown butter sauce, served with a steamed broccoli and a shaved fennel and citrus salad (Shaved fennel, orange and grapefruit segments with baby rocket, mint and a light citrus vinaigrette.)

Sous Vide Lamb rack with mint verde, garlic potato purée and honey roasted butternut.

DESSERTS:

Creamy dark chocolate ganache tart on a vanilla almond crumb with espresso cream and fresh blueberries.

Zesty tarte au citron, a delightful lemon and lime cream tart with a vanilla butter crumb layer.

Cheesecake tiramisu with a coffee syrup.