Meet Captain CJ

Captain CJ grew up in Langebaan, a picturesque town on the west coast of South Africa known for its stunning coastline and abundance of water activities. From a very young age, he was drawn to the ocean, spending his days fishing, diving, surfing, and sailing with his father and family friends along the west coast and around Cape Town.
His deep connection to the sea began early and has remained a lifelong passion. Although he was awarded a rugby scholarship and moved inland to pursue a professional sporting career, the onset of COVID-19 led him to shift course. Unsure of what path to follow, CJ returned to the one thing that always brought him joy—life on the water.
Since entering the yachting industry in 2021, Captain CJ has gained a wealth of experience and knowledge across various roles. He has a natural gift for hosting guests, sharing his enthusiasm for the ocean, and creating unforgettable experiences on the water.


Meet Chef Iona

Chef Iona was born and raised in England and spent many of her summers in Lake Como, where her love for food and cooking first took root. She later refined her culinary skills at both the Ashburton and Orchards Cookery Schools in the U.K.
Iona has worked extensively as a private chef, particularly during summers in the Algarve, Portugal, where she delivered exceptional meals in the comfort of luxury villas. In the winter seasons, she honed her talents in the French Alps, running and catering high-end chalets to an impeccable standard.
With a flair for Mediterranean cuisine, Iona brings a creative and versatile approach to her cooking, drawing inspiration from both land and sea. She began her first yacht season in Mallorca, where she met Stella while working aboard a 55ft catamaran sailing through the Balearic Islands.


Meet First Mate Tilley

Tilley hails from Portsmouth, a waterfront city in the UK, where her love for the sea developed early. Her weekends were often spent sailing with her father aboard his small sailboat, exploring the waters around the city and crossing to the nearby Isle of Wight. As she grew older, she expanded her connection to the ocean through kayaking, paddleboarding, and other water sports.
Tilley's passion for hospitality was also influenced by her mother, a talented chef, who instilled in her a love for cooking. She frequently cooks for friends and family, sharing the diverse flavours and recipes she has discovered on her travels.
Before joining the yachting world, Tilley worked as a travel agent, curating luxurious and tailored itineraries for high-end clients. Her background in creating seamless guest experiences, combined with her seafaring skills and warm personality, make her an exceptional mate and host on board.

Breakfast 

Pistachio and chai overnight oats, with homemade cashew butter

Banana, oat, honey pancakes, served with coconut yogurt, goji berries and mixed seeds

Selection of bagels served with smoked salmon, cream cheese, fresh tomatoes, fried eggs

Rose harissa shakshuka, served with warm sliced sourdough

Soft scrambled eggs & bacon, freshly baked pastries

Homemade blueberry muffins, fresh local fruit platter

Breakfast burritos, with black beans, spicy sriracha dressing, scrambled eggs and bacon

Yogurt parfait, served with homemade almond granola

 

 

Lunch

Apricot harissa baked salmon, dill and preserved lemon salsa, served with quinoa salad of tomatoes, feta, pickled cucumber, sumac & poppy seed dressing

Goats cheese and spinach pithier, walnut, fennel and apple salad

Fresh sea bass taco, with tahini mayonnaise, jalapeño, avocado and toasted hazelnut salsa, Mexican prawn tacos, with mango avocado salsa, and a tangy trio of bean salad

Greek spread including; homemade selection of dips, hummus, tatskiki, greek salad, flatbreads, chicken skewers, hot honey fried halloumi, freshly prepared falafel.

 

Canapés

Citrus champnage roasted beetroot topped with whipped creme fraiche & trout roe

Homemade bellinis, smoked salmon with a dill cream cheese

Hot honey grilled peach, burrata and crispy prosciutto crostini

Baby poached pears, blue cheese and caramelised walnuts

Harissa marinated chorizo and shrimp skewers

Truffle and mushroom arancini

Mini tomato bruschetta with pistachio pesto and buffalo mozzarella

 

 

Dinner

Pan fried red snapper, served with roasted sweet potatoes, coriander salsa verde, goats cheese and pickled red onions

Panko breaded mahi mahi, served on a bed of basmati rice and a yellow mango Caribbean curry sauce

Herb crusted fillet of lamb, with sweet potato dauphinoise, roast red peppers & honey quinoa

Crispy sea bass, chermolua yogurt, pomegranate and tomato salsa, whipped feta and crispy new potatoes

Chargrilled honey & mustard chicken topped with flaked almonds and lemon. Baba ghanoush topped with grilled asparagus

 

Dessert

Creme brûlée served with homemade berry coulis

Freshly prepared key lime pie

Individual pistachio tiramisu

White chocolate and Oreo cheesecake

Plum, ricotta and toasted almond cake