Accomodations:

Crew Profile

Meet The Crew!

Captain Jake was brought up in North Carolina. He went to school in Charlotte, North Carolina, to study business along with EMS. After his years of studying, he spent his time as a professional Raft Guide and Rock-Climbing Instructor. Jake’s love for the ocean propelled him to drop everything and move back to the coast in 2014. Jake started out as a member of crew maintaining yachts, above and below the water. He started working day charters like parasailing, scuba diving, and sunset sailing in Miami. Not too long after this, Jake was approached to become the first mate of a mega yacht, which resulted in him sailing around the Great Lakes, the East Coast of North America, The Bahamas, Exumas, and Puerto Rico before settling in the Caribbean.

Jakes loves exploring the warm, Caribbean waters. His best part of the day is taking guests to his favorite snorkel/dive spots and sharing his knowledge and appreciation of the magnificent underwater world, which is unique to the Caribbean. Jake’s main wish is to instill his guests with an overwhelming passion for the ocean and leave with a smile.

Your Chef / first mate, Kylie, was born in Johannesburg, South Africa. After high school, Kylie moved to Cape Town, attended UCT and achieved her degree in Fine Arts. After studying, Kylie decided to take a “gap” year as a video producer with a leading cruise line company.
Kylie realized that her passion was for the service industry and making genuine connections with people. So, she decided to stay a few years longer, visiting over seventy countries across the world. As a result, Kylie experienced different culinary encounters, further developing her love for creating food.

Coupled with her enduring love for the ocean, its natural magnificence and mystery, it was only natural that she would pursue her dream of working in the marine industry. Kylie’s love for illustrating and art, led her to realize that cooking and art were the same. After craving a more personalized experience with guests, she went off to join the mega yachts, thereby allowing her to indulge in her passion for food. Chef Kylie draws on all her travels and love for healthy food to create simple, delicious food, with bold, sometimes exotic, flavour combinations. When Kylie is not in the galley, she loves Yoga, Scuba Diving, fishing, and films. Kylie goes above and beyond, as she strives to make each charter an unforgettable experience, both in the ocean and on the palate.

Jake and Kylie met on the dock on her very first day of super yachting, and they never looked back! From two separate parts of the world, they found each other in a whirlwind of adventure. They both have a passion for Sailing, after leaving the super yacht industry, they sailed around Puerto Rico and moved to USVI to follow their dream of adventure.

**Jake and Kylie are both fully vaccinated**

Jake and Kylie cannot wait to meet you, the adventure awaits!

Sample Menu

BREAKFAST

Breakfast Burrito

Mexican-style breakfast, eggs, avocado, cheese, bacon, and salsa packaged in a carefully folded burrito served with a crunchy slaw.

Eggs Benedict

Two poached eggs on Canadian bacon or lobster, topped with hollandaise sauce served on a toasted English muffin.

 Crepes al la Carte (v)

Delicious, sweet/savoury crepes with a selection of toppings from berries & Nutella to bacon & cheese.

Hummus Toastie (v)

Hummus, Arugula, avocado, roasted cherry tomatoes, feta, poached egg & toasted village bread.

Mixed Berry Smoothy Bowl (v/gf)

Frozen mixed berry smoothy, topped with nuts, seeds, and berries.

Baked Egg Cups (v)

Baked egg cups topped with whipped feta cheese & sprinkled with salted chives.

French Toast

Classic French toast on a ciabatta slice with honey, crispy bacon & a smear of cream cheese.

LUNCH

Seared Tuna Salad

Seared tuna steak on top of iceberg lettuce, kalamata olives, feta, cucumber, pickled onions and Pepperoncino, drizzled in a Greek vinaigrette.

Three Amigo Tacos

A trio of grilled, sticky chicken blackened local fish and seared steak tacos with Pico de Gallo, avocado, pickled onion, cilantro, and an array of paired sauces with corn chips and queso on the side.

Chicken Wings

Crispy chicken wings tossed in a rich homemade buffalo, with a fresh carrot and celery salad.

Gyros (v)

Greek Gyros with Chicken/lamb or Veg option with hummus, Tzatziki, tomato, onion, cucumber and kalamata olives.

Poke Bowl 

Sushi rice, salmon/Tuna, cucumber, edamame beans dressed with spicy mayo & sweet teriyaki sauce.

Bangin Shrimp Salad

Blackened shrimp tossed in homemade bang bang sauce, iceberg lettuce, spinach, croutons, dressed with homemade ceasar dressing.

Chicken Brie and Cranberry Burger

Grilled chicken with cranberry glaze and brie placed between two fresh, homemade buns with a side of chunky potato wedges.

APPETIZERS AND SNACKS

Loaded Nachos

Nachos with shredded chicken, sour cream, cilantro, onion, chives, black olives, tomatoes, guacamole, jalapenos, salsa and three kinds of cheese.

Barbeque Pulled Pork Sliders

Three buns filled with sweet barbeque pulled pork, goat cheese, pickles, fresh onion and chives.

Pear, Blue Cheese, Prosciutto

Slices of pear wrapped in prosciutto with a dollop of blue cheese and an arugula leaf.

Homemade Chilli Poppers

Baked Jalapenos stuffed with cream cheese and coated with panko crumbs.

Charcuterie Board

An assortment of cured meats, cheeses, fruits, jams, and crackers.

Butter Board

Butter lovingly spread on a board with roasted garlic, honey, chilli caramelized onions, cinnamon apple, and cashew topped with micro greens. Served with toasted ciabatta slices.

Baked Brie

A wheel of warm, baked brie with cranberry compote served with toasted bruschetta.

Caviar Bite

Beluga caviar on melba toast with cream cheese, chives, and fresh dill.

Salmon Cream Cheese Philo Pastry

Individual Philo pastry pockets with thinly sliced salmon, cream cheese, dill, and fresh red onion.

DINNER

Surf & Turf

Fillet Mignon & a lobster tail with whipped sweet potato pure, roasted asparagus and a red wine Jus

Seared Scallops

Giant pan-seared scallops in a parsley, shallot, and pine nut compound butter on top of a nutmeg/Colliflower rice.

Stuffed Portobello Burger (v/gf)

Quinoa and vegetable stuffed Portobello mushroom between two brioche buns, drizzled with a citrus vinaigrette.

Prosciutto and Peach flatbread

A crispy flatbread with prosciutto arugula and caramelized peached, drizzled with a white balsamic vinaigrette.

Fish and Chips

Pistachio encrusted Mahi Mahi served with crispy sweet potato fries accompanied by sauteed broccoli and a citrus salad.

Spicy Ramen

Ramen noodles dressed in a spicy broth, accompanied by blackened shrimp, a soft-boiled egg, kimchi, chives, and crunchy onion flakes.

Summer Spinach Salad with Goat Cheese (v/gf)

Baby spinach, Strawberries, purple basil served with warm goat cheese sphere encrusted in toasted almond dust, plum tomatoes, golden apple, dried cranberries, and candied pecans. Finished in a pear vinegar & Greek yoghurt dressing.

DESSERT

Peppermint Crisp Tart

Individual dessert tumblers with layers of peppermint cream/caramel and biscuit topped with peppermint chocolate flakes.

Deconstructed Oreo Cheesecake

Oreo crumble with a delicate serving of cheesecake.

Nutella Ice-cream

Decadent homemade Nutella ice-cream with chocolate wafers.

Strawberries & Meringue Parfait

Strawberries & mixed berries on top of whipped cream delicately placed on homemade swoops of meringue.

Loaded Bailies Milkshake

Home-made Bailies, double thick milkshake with a chocolate straw.

Apple Cobbler

Warm, baked apples, topped with a heart-warming brown sugar pie crust.

 Served with vanilla ice-cream.

Avocado Chocolate Mousse (v/gf)

The best vegan chocolate mousse you have ever tasted. Smooth chocolate Mousse made with rich dark Lindt chocolate and local creamy avocado topped with lightly sweetened whipped cream.

V – Vegan/Vegetarian option available

g/f - Gluten free option available