Captain Dave “Bozzie” Bosman and Chef Kerry “Kez” Dickinson bring a warm, adventurous, and hospitality-driven spirit to every charter. Both originally from South Africa, they share a love for nature, the ocean, travel, and creating meaningful guest experiences. With Bozzie’s calm leadership and luxury catamaran experience paired with Kez’s fresh, vibrant cuisine and thoughtful service, they create a charter atmosphere that feels relaxed, personal, and full of adventure.

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

Chef Kez can accommodate a wide range of dietary preferences and requirements, with the exception of kosher menus. 

DAY BREAK
Fruit Platter, Greek Yogurt, Granola & Honey
Served with scrambled eggs, smoked salmon, and cream cheese bagels.

Fruit Salad & Mango Chia Pudding Pots
Served with poached eggs, smashed avocado, bacon, and arugula on toast.

Melon Fruit Kebabs, Overnight Oat Pots with Berries, Yogurt & Honey
Served with Turkish breakfast eggs, toast, and harissa cherry tomatoes.

Sliced Fruit, Granola, Greek Yogurt & Honey Pots
Served with green smoothies and breakfast egg muffins with bacon, cheese, cherry tomatoes, and peppers with toast.

Fruit Salad, Cereal, Greek Yogurt & Honey
Served with banana muffins and shakshuka with crusty bread.

Fruit Platter & Strawberry Cheesecake Overnight Oats
Served with Mediterranean omelets with bacon, feta, peppers, and cherry tomatoes.

Sliced Fruit & Breakfast Smoothie
Served with pancake stacks, bacon, maple syrup, and blueberries.

Fruit Platter, Granola, Greek Yogurt & Honey
Served with English breakfast of fried eggs, bacon, mushrooms, tomatoes, and fried potatoes with toast.

MIDDAY
Coconut Chicken Salad
Served with a honey soy ginger dressing, crispy peanuts, and rosemary cherry tomato focaccia.

Teriyaki Tuna Poke Bowls
With rainbow vegetables, sushi rice, crispy onions, and sriracha mayo sauce.

BBQ Ribs
Served with Greek salad and beer bread.

Taco Tuesday
Chili beef tacos with Mexican salsa, diced avocado, and sour cream.

Broccoli & Chili Steak Salad
Served with satay dressing and fresh bread.

Slow-Cooked Greek Souvlaki Wraps
With tzatziki, shredded lettuce, red onion, feta, and tomatoes.

Red Snapper
Baked with feta, cherry tomatoes, olives, lemon, and red onion. Served with garlic lemon couscous and broccoli, red pepper, and pine nut salad.

Beef Burgers
Served with sweet potato fries.

HORS D’OEUVRES
Coconut Shrimp
Served with sweet chili sauce.

Ceviche
Served with pineapple salsa and tortillas.

Loaded Nachos
Served with guacamole, salsa, and sour cream.

Buffalo Chicken Wings
Served with celery and blue cheese dipping sauce.

Rice Paper Rolls
Served with sweet chili and soy dipping sauce.

Mediterranean Cold Meat & Cheese Board
A selection of cured meats and cheeses.

Mini Pulled Pork Sliders

Caprese Bruschetta
Diced tomato, mozzarella, and basil.

MAIN
Grilled Mahi-Mahi with Caprese Stacks Starter
Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.

Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.

Catch of the Day with Tomato & Red Pepper Soup Starter
Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.

Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.

Chicken Thai Curry with Asian-Style Mussels Starter
Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.

Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.

Greek Lemon Chicken with Prawn Saganaki Starter
Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.

Tomato Risotto with Watermelon & Feta Salad Starter
Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.

DESSERT
Bailey’s Crème Brûlée
Classic crème brûlée infused with Bailey’s.

Strawberry Fool
Light cream dessert layered with fresh strawberries.

Key Lime Pie
Classic key lime pie with a bright citrus finish.

Grilled Pineapple in Rum
Served with homemade ice cream.

Mango Royale
Creamy mango dessert served chilled.

Tiramisu
Classic layered dessert with coffee-soaked ladyfingers and mascarpone cream.

Greek Yogurt Surprise
Greek yogurt dessert finished with a sweet surprise.

Malva Pudding
Served with ice cream or custard.

SHIP’S BAR SPECIALTIES

Painkiller

Green Iguana

Paloma with Fresh Lime

Strawberry Margarita

Lychee Mai Tai

Aperol Spritz

Piña Colada

Bozzie’s Famous Vodka Rock-Shandy.