The Kismet team, can’t wait to welcome you to the BVI

Captain Daniel, a biologist with a deep passion for sailing, has been living his dreams since 2004. His love for the sea, whales, dolphins, and sailing has driven him for over two decades. Throughout this time, he has served as both captain and biologist on charter and scientific research vessels.

Daniel’s enthusiasm extends to sharing his wealth of knowledge, stories, and experiences with guests and friends alike. Having spent five years residing on various Caribbean islands, particularly in the BVI and Saint Maarten, he leverages his expertise to collaboratively craft the finest itineraries and anchorages with his guests.

Safety is always a top priority for Daniel aboard his vessel, ensuring that his guests can relax and enjoy the journey with peace of mind. However, his greatest attribute lies in his ability to infuse joy, fun, and hospitality into every voyage, often through the inclusion of good music, sea activities, and warm camaraderie.

Chef Carolina was born and raised in Brazil, always immersed in the sea and nature. Her family embraced an alternative and liberated lifestyle, residing in a community where teamwork was essential. Consequently, Carolina developed a penchant for adventures and outdoor pursuits, such as surfing, snorkeling, camping, and sailing.

Her passion for cooking blossomed as she delighted in preparing meals for friends, infusing her dishes with a blend of good taste and artistic creativity. One of her signature creations is “Moqueca,” a Brazilian seafood dish featuring coconut milk, palm oil, and vegetables, served with rice and “farofa” (cassava flour, butter, and red onion). Carolina’s kitchen prowess thrives on her creativity, often incorporating local ingredients into her culinary masterpieces.

Her journey into the world of sailboats began when she met her current partner, Captain Daniel. Together, they form a harmonious and proficient duo. Carolina’s maritime experience includes roles as a chef, stewardess, and deckhand, with stints in Greece, at CLC, and aboard private vessels like Schooner Goleta Gringo, Cataman Farofa, and Catamaran Mr. Jazz.

With her youthful spirit, amiable nature, organizational skills, creativity, and unwavering motivation, Carolina finds immense joy in her work. She takes pleasure in seeing others happy and goes above and beyond to ensure her guests’ satisfaction.

 

 

Breakfast 

EVERY DAY BREAKFAST IS SERVED WITH FRESH COFFEE, MILK OR CREAM, SELECTION OF JUICE, FRUITS PLATTER, 
YOGURT AND CEREALS

1.  FRENCH TOASTS SERVED WITH SUGAR, CINNAMON AND BERRIES

2.  SELECTION  OF FRENCH  CROISSANTS  SERVED WITH SELECTION  HAM  & CHEESE.

3.   SUCCULENT   OMELET   WITH   MUSHROOMS,   BABY  TOMATOES, MUZZARELA CHEESE SERVED WITH GREEN 
      SALAD.

4.  CREAMY SCRAMBLED EGGS,  CRISPY BACON,  ENGLISH BEANS SERVED WITH TOASTS.

5.  APPLE PANCAKES SERVED WITH NUTELLA, BUTTER AND MAPLE SYRUP

6.  BUTTERY  FRIED  EGGS  SERVED  ON  TOP  OF  GARLIC BREAD,  CHEESE, FRESH BASIL AND TOMATOES.

7.  GREEK FRITTATA SERVED WITH TOASTS AND TZATZIKI.

Lunch

1. MEXICAN BEEF BURRITOS, SERVED WITH HOME MADE
    GUACAMOLE, Pl NEAPPLE SAUCE, SOUR CREAM, ROASTED BABY PEPPER AND CORN CHIPS.

2. TRADITIONAL CHICKEN CEASER SALAD SERVED WITH ARTESANAL BREAD AND CEASER SAUCE.

3. FRESH TUNA POKEBOWL, SERVED ON A RICE BED WITH MANGO, RADISH, AVOCADO, RED ONION, SPRING             ONION, BLACK SESAME SEEDS, SLICED GINGER,  SOYASAUCE AND WASABI ONTHE SIDE.

4.  CHEESEBURGUER IN PARADISE WITH CARAMELIZED ONION AND CRISPY BACON,. SERVED WITH FRIED                     POTATOES.

5. TRADITIONAL BRAZILIAN BARBECUE, SERVED WITH POTATOE SALAD AND GARLIC BREAD

6. SPINACH AND FETA CHEESE QUICHE SERVED WITH CAPRESE SALAD.

7. SUCCULENT MIX KEBABS (BEEF/ CHICKEN/ SHRIMP) SERVED
    WITH PITA BREAD AND SPICY PINEAPPLE SALAD

     DINNER

1.  RIB-EYE STEAK SERVED WITH ROASTED SELECTION OF VEGGIES.

2.  MOQUECA BAIANA (FISH POACHED IN  COCCONUT  MILK, SPECIAL PALM OIL AND VEGGIES) SERVED WITH             RICE  AND FRIED PLANTAIN.

3.  FRENCH  CHICKEN FRICASSE'E  SERVED  WITH  RICE,  SHOESTRING POTATOES AND GRILLED SNOW PEAS.

4. LINGUINE WITH SHRIMP AND ZUCCHINI ON GARLIC, MINT AND LEMON SAUCE,  SERVED WITH RED PEPPER 
FLAKES AND PARMESAN CHEESE,

5.  PORK  TENDERLOIN  SERVED WITH  BALSAM IC  REDUCTION  IN  BED OF MASHED POTATOES AND GARLICKY 
BROCCOLI.

6.  BAKED SALMON SERVED WITH SWEET POTATOES IN  BALSAMIC GLAZE, AND PEA PUREE.

7.  MOUSSAKA SERVED WITH GREEK SALAD AND ROSEMARY ARTESANAL BREAD,

 Dessert

1.  COCADA  (TRADITIONAL BAHIA COCONUT DESSERTS)

2. BANANA PIE WITH CINNAMON SERVED WITH VANILLA ICE CREAM

3.  BRIGADEIRO BALL (SPECIAL BRAZILIAN CHOCOLATE DESSERT)

4. MINI CAKE BOWL

5. APPLE ROSE FILLOPASTRY

6. COCONUT MALABI

7. PANACOTTA WITH HOME MADE STRAWBERRY SAUCE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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