Captain Calvin le Roux and Chef Katie Hopwood bring together a wealth of sailing experience, culinary creativity, and a shared passion for exploring the Caribbean. With more than 15,000 nautical miles under his belt, Calvin combines confident seamanship with an enthusiastic approach to sharing the joys of sailing, while Katie brings over a decade of yachting experience, professionally trained culinary skills, and a genuine love of hospitality.

Both experienced divers with a passion for life on the water, Calvin and Katie enjoy creating charter experiences that reflect their guests' interests. Whether discovering beautiful anchorages, snorkeling vibrant reefs, learning the ropes under sail, or gathering around the table for a thoughtfully prepared meal, their adventurous spirits and welcoming personalities create a relaxed atmosphere where guests can make lasting memories.

Click each crew profile to learn more about their background, experience, and personal story.

 

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
All breakfasts are served with a fresh fruit platter, granola, and yogurt.

Scrambled Eggs & Bacon
Served with garlic and herb potato hash and fresh croissants.

Veggie Quiche
Zucchini, onion, red pepper, and Gouda quiche served with sausage and toast.

Chakalaka on Sourdough
South African dish with tomatoes, beans, peppers, and onions, served with a fried egg on sourdough bread with cream cheese.

Salmon & Lox
Smoked salmon and bagels with cream cheese, red onion, capers, French cheese, and ham. Served with freshly baked gluten-free banana bread.

Fresh Lobster Eggs Benedict
Served on English muffins with hollandaise sauce, microgreens, grilled herb tomatoes, and bacon.

MIDDAY
Greek Salad with Grilled Chicken
Katie’s Greek-inspired salad with Kalamata olives, tomatoes, cucumber, red onion, artichoke hearts, and feta with balsamic glaze. Served with fresh tzatziki, hummus, pita bread, and vegetables.

Grilled Snapper
Served with smashed tomatoes and lemon-dill aioli, herbed quinoa, and butternut squash.

Tuna Poke Bowl
Sushi-grade ahi tuna with seaweed salad, edamame, fresh mango, avocado, and rice, topped with sriracha aioli and sesame seeds.

Pulled Pork Tacos
Pickled red onion and cilantro on corn tortillas with salsa verde. Served with Asian slaw and sweet potato fries.

Crab Cake Salad
Avocado, tomato, mandarin, crushed glazed pecans, and lemon-caper vinaigrette. Served with fresh bread and olive oil.

HORS D’OEUVRES
Charcuterie Board
Served with an array of meats and cheeses, fruit, and crackers.

Burrata Salad
Burrata with tomatoes, fresh basil, seasonal fruit, and balsamic glaze.

Tuna Ceviche
Finely diced apple, capers, chives, celery, lime, and truffle glaze.

Bruschetta
Tomato and basil and pesto and olive toppings.

Buffalo Chicken Dip
A house favorite with cream cheese, pulled chicken, chives, and tortilla chips.

MAIN
Tropical Sea Bass
Grilled sea bass with chili-lime seasoning, served with coconut rice, tropical pineapple salsa, and curry cream sauce.

Asian Honey-Glazed Salmon
Sesame and chives served with Thai noodles, mixed vegetables, crushed peanuts, cilantro, and lime.

Mexican Night
Chicken fajitas with Katie’s homemade marinade, served with Spanish rice and beans, grilled peppers and onions, fresh guacamole, salsa and chips, tortillas, and margaritas.

Tuscan Shrimp Pasta
Creamy spinach and sun-dried tomato pasta with shrimp and fresh rosemary focaccia, served with mixed vegetables.

Filet Mignon with Creamy Mushroom Sauce
Served with rosemary-salted mashed potatoes, asparagus, and a wedge salad.

DESSERT
Key Lime Pie
A bright, creamy key lime dessert with a refreshing citrus finish.

Raspberry Panna Cotta
Silky raspberry panna cotta with a light, creamy finish.

Peanut Butter Pie
Rich and creamy peanut butter pie with a smooth, indulgent finish.

Blueberry Crumble à la Mode
Warm blueberry crumble served à la mode.

Chocolate Mousse & Oreo Crumble
Rich chocolate mousse finished with Oreo crumble.

SHIP’S BAR
Vodka
Titos, Stoli

Tequila
Los Corrales (Silver), Mi Campo, Teremana (Reposado), Milagro (Anejo)

Rum
Pussers, Captain Morgan White Rum, Blue Chair Rum (Coconut)

Liqueurs
Cointreau, Grand Marnier, St Germain – Elderflower Cordial, Kahlua, Aperol, Antica Formula (Red Sweet Vermouth), Baileys (Irish Cream), Disaronno (Amaretto), Frangelico (Almond)

Gin
Tanqueray, Bombay Gin, BVI Gin

Whiskey
Jameson, Jack Daniels, J&B Scotch, Johnny Walker Red

Bourbon
Bulleit Bourbon

Beer
Red Stripe, Corona, Carib, President, Coors Light, Heineken

Seltzers | Mixers
Bitters, Canada Dry Soda Cans, Canada Dry Tonic Cans, Elderflower Tonic Water Bottles, Mr Boston Barton Triple Sec, Pineapple Juice, Orange Juice, Cream of Coconut

Soft Drinks
Coke, Diet Coke, Sprite, Ginger Ale, Ginger Beer

Wines

Chardonnay
Preignes le Vieux Chardonnay IGP Pays d'Oc

Pinot Grigio
Kris Pinot Grigio delle Venezie

Sauvignon Blanc
J. De Villebois Sauvignon Blanc Vin de France

Pinot Noir
Domaine d'Altugnac “Les Turitelles” IGP Pays d'Oc Pinot Noir

Côtes du Rhône
Collines du Bouridc “Les Figuieres” Syrah IGP Pays d'Oc

Cabernet Sauvignon
Domaine Preignes le Vieux Cabernet Sauvignon IGP Pays d'Oc

Merlot
Domaine Preignes le Vieux Merlot IGP Pays d'Oc

Rosé
Robert-Vic “Ohlala” IGP Pays d'Oc

Bubbles
Perlage Prosecco

Champagne
Surcharge may be applied.

Moët Impérial
Veuve Clicquot Brut Yellow Label