We have been blessed to share the last 12 years of our lives working together as a team on the open water. Our way of life has led us through many adventures in some amazing parts of the world! All of this has bought about a very good balance of responsible tourism whilst having a great time enjoying the splendor of nature.
We are very professional in our work but at the same time create a homely feeling wherever we sail. You’ll arrive as our guests and leave as our friends. We can’t wait to start making long lasting memories together!
Welcome Aboard.

Your Captain
Ahoy! My name is Michael, better known as Mike. I am a qualified yachtmaster and rescue diver with 3 decades of experience working on the ocean. Navigating several long ocean passages has allowed me to travel and experience many beautiful areas across the globe. I chose the ocean as my home because I get to experience nature at its fullest. This lifestyle brings me great peace and joy. When I’m not sailing, I am passionate about surfing, SUPing, paragliding, fishing and photography. I love being a part of the underwater world and sharing my life onboard with like minded folks. I’m looking forward to meeting you all soon and sharing this voyage together.

Your Chef
Hi, my name is Marie and I am currently 1st mate/chef on a 58-foot catamaran.
I am originally from the United Kingdom. My background is in hospitality, which has led me over the years to various countries to live and to work. I have been fortunate enough to have spent over a decade in the Indian ocean working as a chef/hostess.
I love travel and cuisine, so being able to combine the two together as part of my job has been an absolute dream. I look forward to sharing these passions along with my love of surfing, yoga, and the ocean with you all very soon.

KAYLA'S SAMPLE MENU

Breakfast:

Hash Brown Egg nests with Ham, cheese, peppers and scallions.

smoked salmon bagels with sour cream.

Breakfast egg muffins with grilled mushrooms and tomatoes.

lemony egg Florentine.

English breakfast.

Continental ​breakfast served every other day with freshly baked goods.

Baked Goods:

banana bread.

apple bran muffins.

peach/apricot muffins.

croissants.

Granola cups.

Blueberry or Plain pancakes.

Lunch:

Carib Mayo chicken pasta.

Lemon -Rosemary Coconut Oil Roasted Vegetable Salad with Sesame Crusted Tuna .

Shrimp Corn curry with rice and garlic bread.

Sticky Jerk Chicken wings  served with caramelized orange, beet potato salad and corn on the cob.

pulled beef tacos.

Turkey- Teriyaki Burgers served with Broccoli stem and Snap pea Slaw dressed with basil Cilantro Aioli.

Honey Butter Chicken served with steamed long beans and cauliflower Purée.

Starters/Appetizers:

​Cheese board served with olives and cold meats.

Grilled peach & Cheese Crostini.

Zucchini Ricotta Roll-ups.

Sweet Potato Crostini with Cheese, Pear and Thyme .

Bacon wrapped Scallops,

Blue Beetroot folds.

Cilantro lime Avocado dip served with Triangle Tortilla's.

chicken, Cream cheese Crepes.

Dinner:

Festive Carib bowl served with Mahi Mahi .

Beef Fillet served with Potato purée ​, Roasted Fennel & asparagus dressed with a Smoked Garlic Butter Sauce.

Stuffed Cheese, Bacon wrapped chicken served with Potato Crisp stack and Maple Roasted Carrots.

Honey Glazed Pork served with Roasted Butternut, Walnut Green salad and a sweet potato purée. 

Fish Florentine served with a leek Thyme Risotto.

Pesto Prawn spaghetti with cherry tomatoes.

Teriyaki Salmon with Pineapple and orange served with steamed Rice.

Dessert:

Dark chocolate, Key lime or  Berry Baked Cheese cake.

Chocolate Dome with peanut butter moose served on a Chocolate Brownie​.

Panna Cotta with a mango Coulis.

Lemon Meringue Bites.

Lavender Honey Crème Brulee .

Pear Parcels served with Vanilla ice cream and a Dark chocolate sauce.

Caramelized Banana Coconut Rum cake served with Vanilla Cream.


Happily Accommodate any Alternative food Requirements.