Accomodations:

Crew Profile

Captain: Simon Davison:
Simon has been sailing professionally since 1988. Prior to this he trained as a boat builder in South Hampton. Super yachting has taken him all over the world, from Alaska to Cape Town, & the Pacific. He particularly enjoyed the Classic yacht racing, still embracing the old traditions of the sea onboard today’s modern yachts. He’s a friendly, outgoing person who enjoys cycling and a fit active lifestyle.

Chef: Louise Martin
Chef Louise has been cooking within the Superyacht industry for around twenty years, on a variety of motor and sailing yachts cruising around the world. The majority of the boats have been Mediterranean based, so his cooking style reflects this, with strong accents on fresh, healthy ingredients, sourced locally where possible, intermingled with homemade delicious desserts, pastries and breads. Whilst between boats, Louis did a three-month stage at a Michelin starred restaurant in Winchester, UK, called the Back Rat. The style of food was fresh locally sourced ingredients for British cuisine, with a modern twist. With a friendly easy-going nature, Louise is passionate about good food, cooking what people love to eat and introducing them to new cuisines and flavors that reflect where the boat is cruising. Louise was born in the South of England, where she grew up not far from London. With regular visits to Europe for holidays from a young age, her love for food was definitely inspired from all the lovely markets and restaurants she ate in and visited. In her spare time, she loves to explore new places, keep fit, and read. Louise also loves live music and theatre.

Chief Stewardess: Katherine “Kayt” Wright
Kayt grew up between Shanghai and the west coast of Scotland. Sailing was a mainstay of early childhood! She has been in the industry for six years on boats as far-flung as Indonesia and Hong Kong. Before joining superyachts Kayt was a personal stylist. Tablescapes and cocktails are her creative outlet onboard; she aims to wow. Passionate about guest care and service Kayt will make charters memorable. In her free time Kayt enjoys yoga, hiking and visiting galleries.

First Mate: Alexandra “Alex” Booth
Growing up in and around the South Coast of the UK, Alex has sailed for over 20 years, her passion for sailing has led to skippering and racing around the world, including iconic races such as the Caribbean 600 and the Sydney to Hobart. Alex has a passion for exploring off the beaten track and has sailed up to the Arctic, Mediterranean and also Europe, Alex enjoys being on boats of all shapes, sizes and types and loves all forms of water sport’s especially diving. Alex has a love of meeting new people and learning new skills, alongside boats Alex has a degree in Disaster Management and enjoys reading.

Engineer: William Baldwin
Born and raised in Connecticut, Will started sailing at age 8. Later racing at the national level before running the performance racer/cruiser Andrews 72 since 2006. Over the past 25 years he has cruised, raced and delivered various sailing and motor vessels ranging from 12m – 52m. He has sailed as far as the Eastern and Western Mediterranean and all through the Caribbean islands, as well as the French and Italian Riviera’s covering more than 75,000 miles. Prior to the yachting industry, he built one of the film and television industry’s largest post-production facilities. His life style choice as a captain/engineer has allowed him to develop his love for sailing, exploring, entertaining and meeting new people from all over the world. Will greatly looks forward to doing his part as the engineer and providing guests the best possible experience aboard Whisper.

Sample Menu

SEVEN-DAY SAMPLE MENU 

Saturday Arrival

Veuve Cliqot Gold Label Champagne

Zucchini tart, chopped tomato, avocado & cucumber salad,

Ruby red shrimp w/ roasted red pepper remoulade

Fresh fruit

Homemade chocolate chip cookies

Dinner

Banfi Pinot Grigio

Selection of Olives, Proscuitto wrapped Italian breadstick,

Pizza quattro Formaggio

Traditional Caesar salad

Pan-seared fresh Mahi, Grilled butternut squash, sundried tomato coulis,

 Homemade raspberry and lemon sorbet

Cappuccino, espresso

Sunday Breakfast

Fresh baked croissant & pastry, butter, spread, honey, marmalade

Homemade muesseli, Fresh berries

Banana crepes

Fresh-juiced pineapple-ginger

Coffee, tea

Lunch

Blue crab salad atop micro-greens and sprouts, tomato and lime oil

Cerviche with lime, cilantro

Basket of breads, olive tapenade

Dinner

1999 Chateauneuf de Pape

Roast pork tenderloin, trio of red, white and black rice, Baby bok choy

Braised endive salad, blood orange glaze

Sticky toffee pudding cake

Cappuccino, espresso

Monday Breakfast

Fresh squeezed orange juice

Eggs to order, bacon, sausage

Fresh baked blackberry-pecan coffee cake

Coffee & Tea

Lunch

Salad Nicoise

(fresh grilled tuna over mixed greens, ripe tomato,

dilled potato, blanched haricot vert, egg, fresh mayonnaise)

Fresh squeezed lemonade

Dinner

2001 Rodney Strong Pinot Noir

Caramelized Onion Asian tart

Beef carpaccio, wasabi portobello

Seared Tuna, Thai glaze

Sesame green beans

Selection of cheeses, crisp breads, cappuccino, espress

 Breakfast Tuesday

Egg white omelet to order

Cuban toast, fresh banana flaxseed muffin, English muffin

Organic vanilla yogurt, berries, honey

Fresh juiced mango, banana, papaya, orange

Lunch

Chicken & apple sausage, Polish kielbasa, roasted peppers & onions

Fresh vegetable slaw with cabbage, carrot, broccoli, celery seeds

Dinner

2001 Drouhin Pouilly Fuisse

Parmesan crisp, chive-goat cheese mousse

Heirloom tomato Caprese salad

Homemade fettuccine, lobster-saffron sauce

Grilled eggplant, sweet onion

Bananas Foster

 Cappuccino, espresso

Breakfast Wednesday

Belgian waffle, Pecan-maple syrup

Homemade muesseli, pineapple & mango

Fresh juiced berry blend, apple & pear

  Lunch 

Tarragon-chicken salad

Homemade sweet potato & Idaho chips

Flat bread, homemade wheat bread

Cucumber dill salad, Tomato-olive salad

Dinner

1997 Caymus Cabernet, 2003 Caymus Conundrum

Hearts of Romaine, toasted pinenuts, tarragon-mustard dressing

Petite filet of tenderloin, Lobster tail

Béarnaise sauce, shallot butter

Homemade fettuccine, spinach-arugala pesto

Sautéed Brussels sprouts

Champagne-lemon sorbet freeze

Cappuccino, espresso

Breakfast Thursday

Spinach quiche, Potato crust bacon-cheddar quiche

Fresh fruit salad, Vanilla yogurt, crunchy granola

Homemade Sticky buns

Fresh squeezed grapefruit juice

Lunch

Lobster-lime salad

Watercress salad

Smoked salmon, pita crisps, chive crème fraiche

Raspberry iced tea

Dinner 

2002 Bourgogne

Taboule, fresh parsley, lemon

Hummus, Baba ghanouj

Lamb Chops Genghis Kahn

Spinach salad, spicy dressing

Crème Brulee, raspberries

 Breakfast Friday 

Blueberry-corn pancakes, blueberry compote

Banana-passion fruit smoothie

Porridge of oats, wheat, flax, brown sugar, dried cherries

Lunch

2002 Ferrari Carano Chardonnay Reserve

  Stone crab claws,

mustard sauce

Homemade rolls

Chopped saladLemon bars

 Dinner 

Vegetable egg roll, sweet & sour sauce

Seared sesame tuna, wasabi, soy sauce

Wild Ginger salad

(Fresh crab over watercress & cilantro,

tomato, carrot, caramelized onion, sweet ginger dressing)

Seedless watermelon, personalized fortune cookies

Breakfast Saturday

Fresh juiced orange, apple, mango, banana

Crabcake eggs Benedict

Homemade muesseli, dried fruits

Fresh cranberry muffins

In addition, Children’s menus, Daytime snack menus, Late night munchies, Restricted diets, Vegetarian options, Kosher-friendly menus are all available.