Martyn
I was born in Pretoria, South Africa and I spent a substantial portion of my summers in the vicinity of the West Coast, developing a profound appreciation for its aesthetic and adventure.

Upon completing high school at the age of 18, I embarked on my sailing journey. This pivotal transition marked the foundation for my proficiency in navigation, teamwork, and seamanship, as I embraced the challenges of the open ocean.

Additionally, I had the opportunity to spend three months aboard a superyacht, where I interacted directly with guests and appreciated the significance of exceptional service. I cherish the opportunity to spend time with guests, sharing my experiences, and ensuring they have an unforgettable experience. I consistently place customer satisfaction at the forefront and strive to deliver outstanding service with a positive disposition.

In October 2023, I embarked on my inaugural delivery voyage, sailing a catamaran from Cape Town to the Seychelles. This endeavor not only tested my proficiency but also ignited my passion for long-distance sailing. In December of the same year, I completed a voyage across the Atlantic from Cape Town to Tortola, further cementing my commitment to this remarkable lifestyle. To date, I have accumulated over 13,000 nautical miles, demonstrating my commitment and growing proficiency.

Lorne

I Lorne Truter come from the picturesque town of Knysna, South Africa. I developed a deep love for the outdoors, food, and the ocean from an early age. Growing up in this vibrant coastal community it instilled in me a passion for adventure and a profound appreciation for nature's beauty.

With three years of experience in the hospitality industry, I have honed my skills in providing exceptional service to guests and clients. My dedication to creating memorable experiences is fueled by my commitment to hospitality and a genuine enthusiasm for sharing these unique experiences with others.

I have spent time in the hospitality industry as well as the yachting and tourism industry.

Whether guiding clients through stunning landscapes or curating unforgettable culinary experiences, I combine my knowledge with a warm, welcoming approach. I believe that every interaction is an opportunity to connect and inspire. I look forward to meeting you.

Day 1
Breakfast: All breakfasts include: A Selection of fresh baked or sourced pastries,
pancakes, blini's or muffins. Fresh local and in-season fruit platter. Variety of
yoghurts and granola. Optional cheese platter. Fresh squeezed juice and Daily
smoothies.
● Tropical Fruit Carpaccio with Passion Fruit Dressing
● Eggs Florentine with Poached Eggs, Spinach, and Hollandaise
● Lavender-Infused Honey and House-Made Croissants
● Frittata filled with roasted potatoes, black forest ham, gruyere cheese and
baby spinach, with a side of mixed sautéed mushrooms.
Lunch:
● Grilled Lemon-Herb Chicken Salad with Arugula, Feta, and Pomegranate
Seeds
● Quinoa Tabouli with Fresh Mint and Lemon Zest
● Garlic and Herb Focaccia
● Gourmet steak sandwich with grilled wagu beef, served in a brioche bun with
red onion jam, gorgonzola, arugula, and a side of apple slaw; followed by
warm gooey brownies with vanilla bean ice-cream
Dinner:
Starter: Thai Green mango salad
Mains:
● Pan-Seared Salmon with a Citrus Beurre Blanc
● Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a
bed of potato galette stacks with a rosemary mango glaze and pan seared
baby bok choi
● Saffron Risotto with Peas and Parmesan
● Charred Asparagus with Truffle Oil
Snacks:
● Spiced Nuts with Rosemary and Cayenne
● Charcuterie board
● Bruschetta Trio: Tomato-Basil, Olive Tapenade, and Roasted Red Pepper

Day 2
Breakfast: All breakfasts include: A Selection of fresh baked or sourced pastries,
pancakes, blini's or muffins. Fresh local and in-season fruit platter. Variety of
yoghurts and granola. Optional cheese platter. Fresh squeezed juice and Daily
smoothies.
● Savory Dutch Baby Pancakes with Spinach, Cheese, and Cherry Tomatoes
● Pancakes Berry Compote with Fresh Cream
● Thick cut grilled sourdough toast, topped with bacon, smashed avocado,
poached egg and sprinkled with feta
Lunch:
● Crispy Fish Tacos with Avocado Cream and Pickled Red Onion
● Spicy Black Bean Salad with Corn and Cilantro
● Grilled wild salmon on a bed of lentils, brown rice, shredded carrot and
roasted garlic with and orange and manuka honey miso dressing served with
a garden salad; followed by lamington cake
Dinner:
Starter: Caprese Salad
Mains:
● Grilled Caribbean lobster on a bed of traditional peas and rice with a
pineapple relish, and plantain crisp garnish
● Creamy Garlic Mashed Potatoes
● Roasted Brussels Sprouts with Bacon
Snacks:
● Artisanal Cheese Board with Seasonal Fruits and Honey
● Charcuterie board
● Olive Oil and Balsamic Vinegar Dipping Plate with Breadsticks

Day 3
Breakfast: All breakfasts include: A Selection of fresh baked or sourced pastries,
pancakes, blini's or muffins. Fresh local and in-season fruit platter. Variety of
yoghurts and granola. Optional cheese platter. Fresh squeezed juice and Daily
smoothies.
● Smoothie Bowl with Acai, Granola, and Edible Flowers
● Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble,
served with home-made salsa and plain greek yoghurt
● Egg White Omelet with Goat Cheese and Herbs
Lunch:
● Mediterranean Quinoa Bowl with Grilled Shrimp, Tzatziki, and Pita Chips
● Cucumber and Dill Salad
● Middle Eastern meze - a selection of mint and cumin lamb balls, falafel,
tabhuli, tzatziki dip, humus and oven warmed pita bread, followed by
raspberry sorbet
Dinner:
Starter: Tiered Asian pear with crumbled cheese and drizzled with a lemon honey
dressing
Mains:
● Lobster and Shrimp Risotto with a hint of Saffron
● Porchini dry encrusted fillet mignon on a bed of roasted garlic smashed
potatoes with a confetti of oven roasted grape tomatoes, leeks and shitake
mushrooms, with a drizzle of port wine reduction sauce
● Seared Scallops with Citrus Reduction
● Roasted Root Vegetables
Snacks:
● Stuffed Mini Peppers with Goat Cheese and Herbs
● Charcuterie board
● Caramelized Apple and Brie Tartlets

Day 4
Breakfast: All breakfasts include: A Selection of fresh baked or sourced pastries,
pancakes, blini's or muffins. Fresh local and in-season fruit platter. Variety of
yoghurts and granola. Optional cheese platter. Fresh squeezed juice and Daily
smoothies.
● Blueberry and Almond Overnight Oats
● Buckwheat pancakes filled with smashed banana and toasted pecan nuts,
served with a choice of dark chocolate sauce or infused maple syrup and a
side of breakfast sausage or bacon
● Fresh Squeezed Juice
Lunch:
● Thai Green Curry with Chicken served with Jasmine Rice
● Papaya Salad with Lime and Peanuts
● A medley of pork, chicken and beef satay marinated meat kebabs, served
with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado
Salad served on a banana leaf; followed by mini chocolate chip cookie cake
Dinner:
Starter: Pumpkin Soup with cracked pepper and infused with vodka
Mains:
● Herb-Crusted Rack of Lamb with Mint Chimichurri
● Pan seared Ahi tuna encrusted with Japanese seasoning and sesame seeds,
on a bed of soba noodles tossed in a wasabi mayo sauce, with a garnish of
Wakame seaweed salad
● Duchess Potatoes
● Grilled Eggplant with Balsamic Glaze
Snacks:
● Coconut-Crusted Shrimp with Mango Dipping Sauce
● Charcuterie board
● Vegetable Spring Rolls with Peanut Sauce

Day 5
Breakfast: All breakfasts include: A Selection of fresh baked or sourced pastries,
pancakes, blini's or muffins. Fresh local and in-season fruit platter. Variety of
yoghurts and granola. Optional cheese platter. Fresh squeezed juice and Daily
smoothies.
● Chia Seed Pudding with Coconut and Fresh Mango
● Breakfast Pizza - A traditional Italian pizza crust topped with buffalo
mozzarella, egg over easy, caramelised onion and crispy proscuitto
● Breakfast Quesadillas with Eggs, Cheese, and Salsa
Lunch:
● Mediterranean Grilled Vegetable Stack with Halloumi Cheese
● Chickpea and Feta Salad
● Made to order traditional Italian thin crust pizzas served with green salad
and poppy seed dressing; followed by mini citrus tart
Dinner:
Starter: Buffalo Cauliflower wings
Mains:
● Cedar Plank Grilled Salmon with Maple Glaze
● Linguini zucchini with pistachio pesto jumbo prawns topped with a parmesan
lace wafer
● Wild Rice Pilaf with Dried Cranberries and Pecans
● Grilled Broccolini with Lemon Zest
Snacks:
● Caprese Salad Skewers with Balsamic Reduction
● Charcuterie board
● Gourmet Popcorn Flavors: Truffle, Cheese, and Caramel

Day 6
Breakfast: All breakfasts include: A Selection of fresh baked or sourced pastries,
pancakes, blini's or muffins. Fresh local and in-season fruit platter. Variety of
yoghurts and granola. Optional cheese platter. Fresh squeezed juice and Daily
smoothies.
● Cinnamon Roll Pancakes with Cream Cheese Frosting
● Breakfast Pizza - A traditional Italian pizza crust topped with buffalo
mozzarella, egg over easy, caramelised onion and crispy proscuitto
● Sliced Seasonal Fruit
Lunch:
● Banh Mi Sandwiches with Marinated Pork and Pickled Vegetables
● Vietnamese Noodle Salad with Lime Dressing
● Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato
risotto with a summer salad topped with beetroot chips
Dinner:
Starter: Mini Goat savoury cheesecake topped with red onion jam
Mains:
● Duck Confit with a Cherry Port Reduction
● Beef slow cooked Balinese curry, served with ginger, coconut infused basmati
rice and a side of Asian salsa
● Ratatouille with Herbed Polenta
● Roasted Garlic Bread
Snacks:
● Spiced Caramel Popcorn
● Charcuterie board
● Mini Quiches with Spinach and Feta

Day 7
Breakfast: All breakfasts include: A Selection of fresh baked or sourced pastries,
pancakes, blini's or muffins. Fresh local and in-season fruit platter. Variety of
yoghurts and granola. Optional cheese platter. Fresh squeezed juice and Daily
smoothies.
● Eggs Benedict with Crab Cakes and Lemon Hollandaise
● Fluffy Omelette with your choice of filling, with a side of grilled seasoned vine
ripened tomatoes
● Thick sliced brioche French toast stuffed with apple strudel
Lunch:
● Niçoise Salad with Seared Tuna, Green Beans, and Quail Eggs
● Crispy Baguette Slices
● Bang Bang Vietnamese noodle salad, tossed with jumbo prawns, dried
shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a
light lime, ginger, rice-wine vinegar dressing; followed by mango sorbet
Dinner:
Starter: Shot glass with chilled watermelon and basil soup
Mains:
● Filet Mignon with Blue Cheese Crust and Red Wine Reduction
● herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring
vegetables and a drizzle of tamarind balsamic reduction
● Truffle Mashed Potatoes
● Roasted Seasonal Vegetables
Snacks:
● Dark Chocolate Fondue with Fresh Fruit
● Charcuterie board