MEET YOUR CREW:

CAPTAIN: Daniel De Kock

CHEF/FIRST MATE: Janey Krige

Born and raised in  South Africa, Daniel has several years of experience in the yachting industry and holds an IYT Master of Yachts 200GT Unlimited qualification. He is passionate about the ocean, guest experience, and creating safe, enjoyable adventures on the water. He takes pride in maintaining a professional, positive attitude and ensuring every trip is both memorable and seamless. Outside of yachting, he enjoy traveling, staying active, fishing and exploring new destinations.

He has run charters in the Mediterranean - Turkey and Greece - and South East Asia over the past  4 years and is looking forward to starting his new adventure in the Virgin Islands.

Janey Krige, born and raised in a small, remote farming community in South Africa, developed a deep connection to nature and a natural sense of adventure from an early age. Surrounded by wide open landscapes and a close-knit family, her upbringing instilled in her a love for the outdoors that continues to shape her journey today. Much of her passion for cooking and hospitality was inspired by time spent in the kitchen with her mother and grandmother, where she learned the value of creating meals that bring people together.

With a creative spirit and a sharp eye for detail, Janey went on to complete a diploma in Interior Design in Cape Town. Her appreciation for aesthetics and thoughtful design translates seamlessly into everything she does, from presentation to guest experience. However, her desire to explore beyond the familiar soon led her abroad in search of new challenges and inspiration.

Janey spent a season in Aspen, where she gained valuable hospitality and service experience while working at the hostel MOLLIE and the store Madhappy. This chapter not only strengthened her work ethic but also deepened her understanding of creating meaningful guest experiences. Following her time in the United States, she embarked on a solo travel adventure across Europe, embracing new cultures, cuisines, and perspectives along the way.

Drawn back to the ocean and her love for cooking, Janey returned to Cape Town to complete a culinary course at the well-known Stir Crazy Cooking School. She further refined her skills working at 22 Eatery, a well-established restaurant in her hometown of Francis Bay, where she combined her passion for food with hands-on experience in a professional kitchen.

Growing up, Janey spent countless hours fishing with her father and enjoying holidays by the coast, building a lasting connection to the sea. Her love for the water has only grown stronger over time, with many days spent sailing around Cape Town and a memorable two-week sailing experience in Turkey in 2023 that solidified her passion for life on the water.

Janey brings together creativity, warmth, and a true love for adventure. Her passion for food, eye for detail, and connection to the ocean make her a vibrant and valuable presence on board, dedicated to creating unforgettable experiences for every guest.

JANEY’S SAMPLE MENU

BREAKFAST

Avo & Halloumi Toast
Toasted sourdough topped with smashed avocado, grilled halloumi, crumbled feta and fresh pea shoots. Served alongside warm apple and cinnamon muffins.

Breakfast Tacos
Soft tortillas filled with scrambled eggs, crispy bacon, fresh salsa, avocado and a touch of sour cream for a vibrant start to the day.

Salmon Bagel Spread
Fresh bagels served with cream cheese, smoked salmon, red onion, capers, boiled eggs, lettuce, cucumber, tomato and crispy bacon for a build-your-own breakfast.

Strawberries & Cream Pancakes
Fluffy pancakes served with fresh strawberries, whipped cream, maple syrup and a side of eggs and crispy bacon.

Loaded Croissants
Buttery croissants filled with smashed avocado, crispy bacon, a soft poached egg, fresh rocket and shaved parmesan.

LUNCH

Mediterranean Bowl
A vibrant bowl of hummus, tzatziki, Greek meatballs, olives, cucumber and feta, served with freshly made flatbread.

Lobster Pasta
Light and flavourful pasta with tender lobster, zucchini, cherry tomatoes and a hint of mild red chilli.

Poke Bowls
Fresh tuna paired with avocado, mango and pickled ginger on a bed of rice, finished with a light, zesty dressing.

Sweet Chili Chicken Bowl
Tender chicken glazed in sweet chili sauce, served with fragrant rice and finished with a coconut lime drizzle.

Sushi Selection
An assortment of freshly prepared sushi, including maki rolls, hand rolls and chef’s selection of seasonal favourites.

APPETIZERS

Garlic Shrimp Crostini
Toasted crostini topped with garlic butter shrimp and creamy avocado.

Thai Chicken Satay
Grilled chicken skewers served with a rich and flavourful peanut sauce.

Spicy Tuna Crispy Rice
Crispy rice squares topped with spicy tuna and a touch of heat.

Avo & Mango Ceviche Fresh fish cured in citrus, mixed with mango,Avo and jalapeño

Traditional Spanakopita
Golden filo pastry filled with spinach and feta, baked until crisp and flaky.

DINNER

Line Fish & Herb Sauce
Fresh line-caught fish served with a fragrant herb sauce, crispy potatoes and grilled asparagus.

Steak Night
Perfectly grilled steak served with sweet potato purée, chimichurri and crispy hasselback potatoes.

Calabrian Fish Pasta
A rich and slightly spicy pasta featuring bold Calabrian flavours.

Beef Short Ribs
Slow-cooked beef short ribs served with pumpkin purée infused with maple and paprika.

Roasted Pork Tenderloin
Tender pork served with cauliflower purée, roasted carrots and a balsamic glaze.

DESSERT

Traditional Milk Tart
A classic South African favourite with a creamy filling and a hint of cinnamon.

Pavlova
Crisp meringue topped with mango, lemon curd and fresh berries.

Red Wine Pears
Poached pears in red wine served with mascarpone cream and roasted almonds.

White Chocolate Panna Cotta
Silky panna cotta served with passionfruit and a coconut crumb.

Malva Pudding
A rich and indulgent South African dessert served warm with a scoop of vanilla cream

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.