Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.
Amber grew up in Cape Town but has since been a traveler who has lived and worked on 4 different continents. Her love for food came from a very young age when she grew up sitting on the kitchen counter watching her father cook incredible meals inspired from all over the world. This developed her pallet widely and conjured a great passion for food! However, prior to completely committing to being a chef, she first did a degree in business, specializing in entrepreneurship and then a 200hour Internationally recognized yoga course. It was while living and teaching yoga in Thailand that she finally fell into her role as chef while at a Wellness retreat. From there the journey began and she sought out professional training in addition to her already strong base of ability. She is now in her happiest part of her life and career, chef on luxury catamarans for the past 4 years. A place to truly commit to the beauty of culinary experience, all while on a wonderful sailing adventure!
Antonius is a dedicated and motivated Deckhand with extensive maritime industry experience, I bring a diverse skill set to the table. Proficient in guests service, culinary arts, handyman tasks, and power tool usage, I excel both in interior and on deck. My passion for fishing extends to deep-sea and land-based fishing, including techniques like trolling and bottom-line fishing. I possess advanced technology skills, from computer maintenance, programming and software design to photo and video editing. My background includes valuable insights in the medical field, particularly in first aid and intensive care from hospital work. Punctuality, self-motivation, and exceptional guest service are at the core of my work ethic, and my great sense of humor fosters positive team dynamics.
I thrive on outdoor adventures, embrace new languages, and engage enthusiastically with diverse cultures.

SAMPLE MENU for LIQUID SKY
by Chef Amber Heydenreich

Breakfast

• Homemade Beetroot cured Salmon Gravadlax with freshly baked puff pastry pillows, whipped cream cheese, cucumber and caviar
• Vanilla pod Pancakes topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond.
• Turkish Eggs with homemade Aleppo chili butter, fresh herbs and freshly baked bread for dipping.
• Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes.
• Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast.
• Build your own freshly baked bagel with LOX, bacon or veggie options.

Breakfast sides

Fresh fruit platter
Pastries
Cold cuts and cheese

Lunch

• Local Snapper tacos with salsa Verde and pickled onions. Served with chili & lime salt corn ribs.
• Thinly sliced fillet steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan.
• Caribbean Jerk shrimp Bowls with rice and roasted sweet potato. Topped with Mango salsa, Plantains, fresh lime cheeks and cilantro.
• Greek meatballs with fresh cucumber tzatziki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread.
• Baked salmon salad with herbed Greek yogurt dressing, an avalanche of herbs, string beans, baby potato and drizzle of truffle oil

Appetizers

• Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli.
• Assorted dim Sum with dipping sauces.
• Mahi Mahi crudo with fresh orange segments, herbs, EVOO and vibrant citrus
• Watermelon, feta and mint with lemon vinaigrette and black olives.
• Burrata and marinaded cherry tomato Crostini with arugula and pine nuts.
• Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish.

Mains

• Beef tenderloin with red wine jus, served with miso glazed eggplant and green asparagus.
• Thai style Grouper with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice.
• Assorted sushi selection
• Crispy skin duck breast ponzu beurre Blanc, roasted hassle back pumpkin and parmesan cream with furikake.
• Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon.

Desserts

• Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream.
• Coconut panna cotta with brown butter tuille and honey citrus compote.
• Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries.
• Brown sugar pavlova with caramelized peaches and champagne sorbet.
• Affrigato with homemade condense milk ice cream and Biscotti Biscuit.