Accomodations:

Crew Profile

Captain Martin’s connection to the sea runs deep, having spent much of his childhood exploring vibrant rock pools and fishing from the rocks along Southern Africa’s coastline. These early experiences sparked a fascination with marine life and nurtured a lifelong love for the ocean.
This passion for nature extended to the forests of South Africa, where he spent time hiking, camping, and discovering hidden corners of the wilderness. These adventures shaped his appreciation for the outdoors and laid the groundwork for a life filled with exploration.
Martin’s path into sailing began in his teenage years, with dinghy sailing introducing him to the skills and thrills of being on the water. Over time, his maritime career evolved to include crewing on sailing trips that were not only for leisure but often research-driven, focusing on white sharks and marine ecosystems. He later gained valuable experience working on diving boats, further broadening his understanding of ocean environments and the diverse life beneath the waves.

His time in the tasting rooms of South Africa’s Western Cape wine farms also added another dimension to his skills. There, Martin developed a solid knowledge of fine wines and enjoyed engaging with visitors, making it a natural transition to hosting guests in his current role.
On board, Martin takes pride in sharing his knowledge and ensuring guests feel at ease. Whether he’s explaining the boat’s navigational instruments, recounting stories of his adventures, or helping guests discover new activities like fishing, hiking the islands, or simply relaxing in a secluded bay, he aims to create an experience tailored to everyone’s interests.
Martin’s blend of maritime expertise, love for the outdoors, and easy-going nature ensures a comfortable and enjoyable time on the water for all who sail with him.

Justine is a dynamic and innovative chef. Having her culinary roots set in South Africa and the growth of her culinary journey fed by her time in the Caribbean, she has grown a love for not only vibrant flavours but for sustainable cooking. She prioritises quality produce and sourcing the best possible ingredients for her cooking. This mixed with her passion for nutrition, and support for ethical culinary and production practices makes for an all-round, down to earth and luxurious gastronomical experience that is not only rich in nourishment but rich in soul.

Tayla Britt, originally from South Africa, is a dedicated and dynamic yachting professional, going into her fourth season as a Deckhand/Stewardess. Her strong maritime foundation is built on a lifetime spent on the water immersed in watersports and scuba diving. Tayla is a certified PADI Dive Instructor and American Red Cross Lifeguard, with an enduring passion for the ocean. Her skill set includes a wide range of deck and interior duties, guest focused services, water-based activities and safety procedures, making her a highly versatile and reliable crew member. Recognized for her enthusiasm, strong work ethic and team-oriented mindset, Tayla thrives in fast paced, high-standard environments. She takes pride in creating unforgettable guest experiences while contributing to a positive, professional crew culture. Driven by a love for the sea and a desire for continuous growth, Tayla is eager to bring her passion, energy and hands-on expertise to her role on Seahome.




Captain Martin Lategan

Qualifications

-RYA Yachtmaster Offshore
-SAS Coastal Skipper
-PADI Dive Master
-STCW 95
-ENG1 Medical


Chef Justine Geere

Qualifications

-RYA Powerboat Level II
-STCW
-Personal Safety and Social Responsibility
-Personal Survival Techniques
-Marine Fire Fighting
-Elementary Frist Aid
-Personal Designated Security Duties
-ENG1 Medical
-International Highfield Diploma in Patisserie
-International Highfield Diploma in Culinary Arts
-Highfield Level 2 Certification in Health and Safety in the Workplace



Tayla Britts- Stewardess/Deckhand

Qualifications

-PADI Dive Master
-American Red Cross Lifeguard
-PADI Dive Master
-Power Boat Level II
-Personal Watercraft Certificate
-STCW & PDSD
-Intro to Barrista and Brewing
- MCA ENG 1
-Food Safety and Hygiene Level 2

Sample Menu

Sample Menu Chef Justine

Breakfast

Vanilla Bean Pancakes

Smokey bacon, Greek yogurt and berry compote

   Prosciutto Eggs Benedict

Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise

Turkish Eggs

Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette

Baked French Toast

Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream

Spinach, Feta and Mushroom Omelette

Served with homemade bread for toasting

Charred Pepper and Onion Frittata

Charred sweet peppers, caramelized onion and aged cheddar topped frittata

Loaded Bagel

Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg

Lunch

Sashimi Poke Bowl

Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger

Coronation Chicken Salad

Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans

Shrimp Cocktail Salad Stack

Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula

BBQ Pulled Pork Sliders

Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw

Asian Crusted Grouper Salad

Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame

Shrimp Tacos

Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole

Meatball Gyro Salad

Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita

Snacks

Falafel

Skewered finger snack sized chickpea falafel with a herbed dipping sauce

Charcuterie

An array of tapas, nuts, seasonal fruits, crackers and homemade preserves

Veggie Springrolls

Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce

Mini Steak Skewers

Red wine marinated, grilled, and drizzled with hot honey

Hummus and Veggie Board

Sweet and Savoury Crostinis

Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella

Fruit and Cheese Platter

Appetisers

Fish Croquette

Succulent and crispy, served with a coconut and lime sauce

Seared Scallop

Served on a bed of browned butter apple, cucumber and ginger salad

Warm Roasted Butternut Soup

Coconut Shrimp

Coconut encrusted, crispy fried, served with a chilli mayo

Brie and Fig Salad

Served on a bed of baby spinach with a homemade balsamic glaze

Calamari

Crumbed squid rings with a black pepper lemon sauce

Caribbean Polourie

Golden brown split lentil dough served with a herbed cream dressing

Dinners

Caribbean Syle Curried Chicken

Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread

Bourbon Short Ribs

Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish

Blackened Mahi

Coconut rice, roasted carrot purée and a fresh mango cilantro salsa

Filet Mignon

Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus

Lobster Seafood Fettuccini

Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil

Baked Sticky Jerk Glazed Salmon

Wild rice, charred corn, pea purée and Burre Blanc

Slow Braised Lamb Shank

Mint roasted potatoes, candied beets and wilted greens

Desserts

Gooey Chocolate Brownie

Warm and fudgy with a side of vanilla bean ice cream

Melktert

A creamy South African cinnamon tart

Tipsy Tiramisu

Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers

Key-lime Crepes

Light and airy crepes served with a lime syrup and crushed meringue

Spiced Poached Pear

Served with infused ice cream and red wine reduction

Baked Cheesecake

Topped with raspberry sauce and freeze-dried berries

Pavlova

Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze