Hello, my name is Anthony Fouché, and I am the Captain of M/Y Southern Sky.

Hailing from a coastal city, my connection to the sea has been profound and enduring since childhood. Growing up near the water, I developed my skills in powerboat racing and honed my abilities navigating challenging coastal waters as a young man.

In 2017, I transitioned my passion for boating into a career in the yachting industry. Through perseverance and determination, I advanced steadily, gaining experience on yachts up to 360 feet in length. In 2020, I achieved my commercially endorsed Yachtmaster certification for vessels up to 200 gross tonnes. At the age of 22, I had the privilege of taking command of a luxury yacht, a position I have proudly held ever since.

Beyond my professional responsibilities, I am an adventurer at heart, constantly seeking my next adrenaline-filled experience. I dedicate my leisure time to exploring the ocean's depths as a passionate diver, spearfisher, and fisherman.

With an unwavering commitment to excellence, I bring my passion for the sea to every aspect of my role, striving to provide our guests with exceptional experiences aboard Southern Sky.


Hi, my name is Milé.

My journey began by studying in a quaint wine village, where my love of exploration and travel was awakened. I have taken numerous voyages, collecting passport stamps and sampling local cuisines from all over the world. As an enthusiastic ‘foodie’ I love to bring all the flavours and scents of my travels back my kitchen.

As a lively and active individual, I boldly chose to leave my desk job as an Junior Marketing Manager, in favour of a life on the water. This allows me to combine my passion for the ocean, hiking new territories, swimming and snorkelling with my culinary skills. I strive to blend my love of cooking with my dedication to making my guests' stay exceptional in my role as a stewardess and culinary artisan.

I’ve had the pleasure of being a Stewardess for almost 3 years now, and have gained experience from the coastal towns of the Mediterranean, the East Coast of the United States, as well as the picturesque Bahamas.

Making deep connections with my guests is what I thrive on, ensuring that every journey is more than just a vacation, but a special and unforgettable experience. I am committed to creating unforgettable experiences that our guests will treasure for a lifetime.

Day 1

• Breakfast: Eggs Benedict with your choice of protein or spinach, a poached egg, covered in a citrus hollandaise.
• Lunch: Mediterranean chicken wraps with tzatziki sauce, mixed greens, tomatoes, and cucumbers.
• Dinner: Cedar plank grilled salmon with lemon-dill sauce, roasted baby potatoes, and steamed asparagus.
• Dessert: Lemon sorbet.

Day 2

• Breakfast: Smoked salmon bagels with cream cheese, capers, red onion, and fresh dill.
• Lunch: Ground sirloin “BYOB” hamburgers with a side of potato salad.
• Dinner: Shrimp and vegetable skewers with a side of quinoa and a mixed green salad.
• Dessert: Fresh fruit salad with a hint of mint.

Day 3

• Breakfast: Spinach and feta omelets with whole-grain toast and fresh fruit.
• Lunch: Grilled chicken Caesar salad with homemade croutons.
• Dinner: Beef tenderloin steaks with a red wine reduction, roasted carrots, and green beans.
• Dessert: Chocolate mousse with whipped cream.

Day 4

• Breakfast: Smoothie bowls with a variety of toppings (granola, fresh fruit, chia seeds).
• Lunch: Turkey and avocado club sandwiches with a side of sweet potato fries.
• Dinner: Fresh grilled Caribbean lobster with loaded baked potatoes and sautéed spinach.
• Dessert: Apple crisp with vanilla ice cream.

Day 5

• Breakfast: French toast with maple syrup and a side of bacon; fresh berries.
• Lunch: Asian-style chicken salad with mandarin oranges, snap peas, and sesame dressing.
• Dinner: Low Country Boil with seasoned shrimp, crab, red potatoes, and corn on the cob, served with assorted accoutrements.
• Dessert: Berry parfaits with layers of yogurt and granola.

Day 6

• Breakfast: Breakfast burritos with scrambled eggs, black beans, cheese, and salsa.
• Lunch: Tuna poke bowls with avocado, seaweed salad, and jasmine rice.
• Dinner: BBQ pork ribs with coleslaw and cornbread.
• Dessert: Key lime pie.

Day 7

• Breakfast: Crêpes with assorted fillings (Nutella, fresh strawberries, banana slices) and whipped cream.
• Lunch: Lobster rolls with a side of mixed greens salad.
• Dinner: Stuffed bell peppers with a mix of ground beef, rice, and vegetables, topped with cheese.
• Dessert: Vanilla panna cotta with berry compote.

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Notes:
We prioritize using freshly caught seafood whenever possible and are happy to accommodate guest preferences and dietary requests.