Captain Keith
Keith was first introduced to the global maritime world at 18 when he worked as a young ship broker in his hometown of Melbourne. Later, after finishing a degree in Sustainable Development Keith worked as a construction project manager until 23 when he discovered the yachting industry whilst sailing the Caribbean on a 40ft sloop. The hook was set, and Keith went all-in on his growing passion for the ocean and sailing. An avid diver and scuba instructor, he loves showing guests the underwater world and is eager to teach all, regardless of experience.

A purveyor of high quality stories, with 7 years in the yachting industry Keith has a few to share. From racing Schooner’s across the French channel, to sailing a famous Perini around the Balearics, boat building in Melbourne or cruising the eastern seaboard from Savannah to Martha’s Vineyard. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems of the islands; from the best beach bars to reef full of life that can only be reached by boat and discovered with a mask and snorkel.
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Chef Casey
Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, private golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the "norm " and caught the travel bug-bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures, and all things food!

She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and has a passion for how food can bring people together. She has been a full-time yacht chef in the Mediterranean and Caribbean since 2019. To hone her skills, she’s attended Ashburton Culinary Academy in England and Superyacht Culinary Academy in South Africa.
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First Mate Christo
Christo grew up on the coast of Hermanus, South Africa, where we are surrounded by nature. Mountains and forest on the one side and a rough and cold ocean on the other. From a young age he has been a lover for the ocean and its thrills. Whether it is surfing, free diving or spearfishing he always enjoyed being in the water.

After he completed school, He received the opportunity to start a 1-year internship at Neptune’s Divers and cruises, After the year was over, He received a permanent position as sole deckhand and divemaster for 4 years. The fact that my office is on top and underneath the ocean makes me extremely happy. This is what drew me towards yachting, I just love being around or in the big blue sea.

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Stewardess Chene
She was born in Gauteng, but grew up in the vibrant Western Cape, South Africa. She has a passion for mother nature as she has always been in/on or around mountains and the ocean. Her father always dreamt that she would work in the yachting industry as he was a huge lover of sailing. They would go out sailing with his friends at any opportunity.

After completing school, She moved from Cape Town to Onrus/ Hermanus and started
working in the hospitality industry. After a few years she met my life partner, who shares the same passions as she does. Her and Christo then decided to start our journey together in yachting. They continue to stay dedicated and determined to learn and grow within this industry and run successful charters.
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Crew Qualifications
Captain Keith Allen

RYA YACHTMASTER OFFSHORE (SAIL)
PADI OPEN WATER SCUBA INSTRUCTOR
PADI LEVEL 2 FREEDIVER (24M / 80FT)
MCA APPROVED ENGINE COURSE 1 & 2
MCA EFFICIENT DECKHAND
RYA POWERBOAT II
EMERGENCY FIRST RESPONSE CPR/AED
RYA VHF SRC
STCW BST 2010
FOOD HYGIENE AND SAFETY LEVEL 2

Chef Casey Strickland

-Ashburton Culinary Academy Yacht Chef Certificate
-Superyacht Culinary Academy Advanced Certificate in Galley Competence
-Superyacht Culinary Academy Assessment for IYT Galley Chef Accreditation
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-STCW 10

First Mate Christo Theron

-PADI Dive master
-STCW 10
-ENG1
-GMDS Short range certificate
-Powerboat Level 2 certificate of competence
-Personal watercraft certificate of proficiency
-Approved engine course 1 & 2

Stewardess Chene Nel

-RYA Powerboat Level 2 – 2022
-RYA Personal Watercraft – 2022
-STCW A-VI/1-4 @ STC SouthernAfrica 2022
-ENG1
-Shaker Bar School 2021 – Cocktail
-Masterclass, WSET level 1 Spirits
-Introduction to Barista

Menu is subject to change based on each charter's individual preferences, dietary requirements and availability.

Breakfast
Served with local fruit and fresh baked pastries

Brisket Benedict
English muffin, fried green tomatoes, brisket, poached eggs, creole hollandaise

Avocado Toast
Sourdough, feta, poached egg, pomegranate, cilantro, microgreens

Huevos Rancheros
Corn tortilla, refried black beans, pico de gallo, cotija, feta, avocado, fried egg

Bagels & Lox
Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill

Lemon Ricotta Pancakes
Blueberries, butter, hot maple syrup, fresh cream

Quiche & Greens
Quiche lorraine, lemon dressed ovation greens

Acai Bowls
Berries, granola, almond butter, coconut, bee pollen, mint

Banana Fosters French Toast
Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream

 

Lunch

Chicken Caprese Sandwich
Herb rubbed chicken breast, tomato, mozzarella, basil, gremolata, balsamic glaze on a ciabatta roll
\\\\\\with sweet potato parmesan fries

Mahi Salad
Blackened mahi, ovation greens, pickled red onion, cucumber, mango, avocado cilantro dressing

Duck Confit Salad
Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette

Boat Made Pizzas
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt

Crab & Shrimp Boil
Kielbasa, red potatoes, corn, roasted broccoli & cauliflower, cajun dipping butter, cocktail sauce

Thai Noodle Salad
Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing

Coconut Red Snapper
Turmeric quinoa, blistered tomatoes, cilantro

Seafood Paella
Jumbo shrimp, jumbo lump crab, mussels, clams

 

Hour D’oeuvres

Char Sui Pork Bao Buns
BBQ pork belly, chili, cilantro, spring onion, sesame

Crab Beignets
Jumbo lump crab, remoulade, lemon, microgreens

Peruvian Mahi Ceviche Tostadas
Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime

Arancini
Mozzarella arancini, calabrian chili dipping sauce, parmesan

Baked Camembert
Puff pastry, fig jam, honey, thyme

Smoked Salmon Tartare
Chives, crème fraiche, dill gel

 

Starters

Panzanella Salad
Heirloom tomatoes, creamy burrata, mango, sourdough croutons, red onion, basil, italian herb dressing

Fennel Salad
Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette

Crab Cake
Maryland blue crab, passionfruit slaw, pineapple chutney, spicy remoulade

Octopus Carpaccio
Lemon chimichurri, charred red pepper romesco, microgreens

Tuna
Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame

French Onion Soup
Flaky buttery pastry

Creamy Tomato Soup
Sourdough grilled cheese croutons

 

Dinner

Tuna
Seared ahi tuna, braised fennel, red pepper coulis, sauce verge

Filet Mignon
Fondant potato, asparagus tips, pancetta, Maderia jus

Duck
Pomme puree, peppercorn sauce, haricot verts

Scallops
Risotto, smoked goats cheese, peas, walnut XO, carrot crunch, beurre noisette

Ravioli
Lobster ravioli, brown butter sage sauce, parmesan Reggiano

Lamb
Herb crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita

Seabass
Miso-glazed, smashed fingerling potatoes, sesame spinach, shitake mushrooms, spring onion

Lobster
Caribbean spiny lobster, garlic yuca mash, mango chutney

 

Dessert

Salted Dark Chocolate Tart
Carmel sauce, spun sugar, berries

Pavlova Nests
Fresh berries, elderflower whipped cream, raspberry dust

White Chocolate and Cardamon Tart
White chocolate snow, passionfruit spheres, raspberry

Key Lime Pie
Torched meringue, coconut, glass lime

Pistachio Baklava
Pistachio cream, dark chocolate sorbet

Brownie
Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate

Rum Cake
Butter pecan ice cream