MEET YOUR CREW:
CAPTAIN: Francois Meyer (previously on Esperanza II)
Chef: Eleanor Thomson (previously on Sweet Ann Marie)


Life for Francois started out on the sunny east coast of South Africa. Living in Richards Bay with the ocean on his doorstep and a fishing rod in his hand, it quickly became a way of life.  Soon thereafter his family decided to trade the beach for the "bush" and they moved to a small town in the south-west of Kenya called Magadi where he spent the rest of his childhood growing up in the wilderness.
After school he decided to try his luck as a professional rugby player. Unfortunately an injury ended his short career and it was time to move on. Thankfully the ocean had never stopped calling and soon he was back with a passion that only grew.
He gained his experience as a deckhand on Superyachts in the Mediterranean initially, and then as both a chef and a captain on charter catamarans in the Caribbean and he has completed a couple of Atlantic crossings too.
Francois is extremely excited to get back to the Caribbean to meet new people, hearing their stories and creating lifelong memories for guests.

Eleanor grew up in the small seaside town of Dover in the Southeast of England. She grew up with a great appreciation of the outdoors, nature and adventure. Her mother, born and raised in Africa, and her father, having a military background, she has lived and worked internationally. As such, trotting round the world on her own adventure is something that has come very naturally to her!

At nineteen she left the UK to study Mandarin at Nanjing University in East China, a real-life highlight and a great food tasting opportunity. Since graduating Eleanor has travelled most of Far and South East Asia and has worked in China, organising cultural programmes for westerner students - a very rewarding role. She is passionate about authentic experiences and the best of local food and culture.

During the pandemic, she took a corporate travel job in London. It gave her a detailed understanding of the travel and hospitality industry, however she needed to get back to the frontline. She was keen to do something that combined all that she loves most; cooking, meeting great people, good weather, and an adventure! Since starting her dream job, she has worked as a chef on private charters in Greece and Croatia, and now the U.S. Virgin Islands.

Francois and Eleanor are looking forward to making sure you have a truly unforgettable vacation with them on Neptune's Escape.

 

ELEANOR'S SAMPLE MENU

 BREAKFAST

Classic Eggs Benedict
Poached eggs and crispy bacon on toast, drizzled with homemade hollandaise sauce and served with a tangy cherry tomato relish.

Breakfast Banana Split
A healthful twist on a classic, featuring ripe banana topped with Greek yogurt, mixed berries, crunchy granola, and a drizzle of creamy peanut butter

Shakshuka
Eggs gently poached in a rich, spiced tomato sauce with peppers, onion, garlic, and a hint of roasted goat cheese, served alongside crusty bread for dipping

Mixed Berry American Pancakes
Fluffy pancakes with fresh berries, accompanied by Greek yogurt and a drizzle of golden honey, served with pure maple syrup

Avocado and Poached Egg on Toast
Smashed avocado with a hint of feta cheese, topped with a perfectly poached egg, balsamic glaze, and fresh tomato

Smoked Salmon Bagel
A classic combination of smoked salmon, red onion, and capers, served on a toasted bagel with cream cheese

Homemade Crepes
Delicate crepes served with fresh seasonal fruit and creamy Greek yogurt

 

LUNCH

Crab Cakes with Pineapple Salsa
Golden crab cakes topped with a zesty pineapple salsa, accompanied by a crisp salad and drizzled with sweet chili dressing

Teriyaki Salmon Poke Bowl
Fresh sushi-grade salmon glazed with teriyaki sauce over sushi rice, paired with edamame, avocado, mango, pickled vegetables, and crispy nori sheets

Classic Caesar Salad
Crisp romaine lettuce tossed in a creamy Caesar dressing, finished with crunchy croutons and parmesan shavings

Spicy Shrimp Tacos
Soft tortillas filled with seasoned shrimp, creamy avocado, garlic cilantro lime slaw, and crumbled feta cheese

Panko-Crusted Pork Cutlets
Crispy panko-coated pork cutlets served with a classic potato salad

Mediterranean Bowl
A vibrant mix of Greek salad, chickpeas, hummus, olives, fresh vegetables, and couscous, drizzled with a lemon-herb dressing

Chicken Vodka Sauce Pasta
Pasta tossed in a rich vodka tomato sauce, garnished with fresh basil and shaved parmesan

 

         APPETIZERS

Catch of the Day Crudo
Freshly caught seafood, thinly sliced and delicately seasoned with citrus and herbs

Pear, Prosciutto, Arugula & Blue Cheese Bites
Sweet pear slices paired with prosciutto, peppery arugula, and blue cheese

Spicy Mayo Shrimp Lettuce Wraps
Juicy shrimp dressed in a spicy mayo, nestled in crisp lettuce leaves

Bruschetta Caprese
Toasted baguette slices topped with tomatoes, mozzarella, fresh basil, and a drizzle of balsamic reduction

Pâté Crostini with Apple Pearls
Pâté served on crisp crostini with delicate apple pearls for a touch of sweetness

Smoked Salmon Blinis
Bite-sized blinis topped with smoked salmon, crème fraîche and dill

Charcuterie Board
An assortment of cured meats, artisanal cheeses, olives, nuts, and dried fruit

        MAIN COURSES

Chilean Sea Bass
Perfectly seared sea bass, accompanied by prosciutto-wrapped asparagus and creamy lemon parmesan orzo

Surf and Turf
A sumptuous combination of pan-seared filet mignon and buttery scallops, served with rosemary-infused baby potatoes and tender broccoli

Local Caribbean Chicken Curry
A fragrant, flavorful curry made with local spices, served over steamed rice with fresh vegetables

Stuffed Pork Tenderloin
Tender pork tenderloin filled with savoury stuffing, served with celeriac purée and seasonal vegetables

BBQ Feast
A variety of grilled meats including chicken skewers, lamb chops, and steak, complemented by an assortment of fresh salads

Blackened Mahi-Mahi
Spiced and grilled Mahi-Mahi, served with Caribbean rice and a side of loaded corn

Beef Ragu & Pappardelle Pasta
Slow-cooked beef ragu tossed with pappardelle pasta, finished with parmesan shavings

 

DESSERTS

Bananas Foster
Sautéed bananas in a caramel rum sauce, served over creamy vanilla ice cream

Sunken Amaretto Chocolate Cake
Decadent chocolate cake infused with Amaretto, paired with whipped Amaretto cream

Key Lime Pie
Tangy key lime filling in a buttery graham cracker crust, topped with whipped cream

Summer Fruits Pavlova
Light and crispy meringue topped with fresh summer fruits and whipped cream

Oreo Cheesecake
Creamy cheesecake with a crunchy Oreo crust, finished with a chocolate drizzle

Mango & Raspberry Sorbet
Refreshing sorbet with the tropical flavours of mango and raspberry

White Chocolate Passionfruit Crème Brûlée
Crème brûlée infused with white chocolate and passionfruit, with a caramelised sugar top

 

Standard Ships Bar

Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.

Spirits

Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.

Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco

Beer

Bud, Coors, Corona, Miller, Caribe, Presidente, Heineken, Local Craft Beers

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.