Captain Martin Liscinsky

Originally from the mountains of Slovakia, Martin is passionate about adventure, sport and the great outdoors. Growing up, he spent his time mountain biking, white-water rafting, climbing and sailing the Croatian coastline with his family during the summer.
Martin has worked as a professional yacht captain for the past nine years. He began his career in the Mediterranean before spending four years in the Caribbean and the British Virgin Islands. Most recently, he captained a yacht halfway around, sailing from Newport, US through the Panama Canal, Galápagos Islands, French Polynesia and the South Pacific before arriving in Australia.
An avid diver, Martin has been fortunate to explore some of the world’s most spectacular underwater destinations. His favourite dive sites include Fiji, Bonaire, the Galápagos Islands and Thailand. 

After completing his Divemaster certification in Greece, he is
passionate about sharing the beauty of the underwater world with guests and creating unforgettable experiences both above and below the surface.
 

With an adventurous spirit, calm leadership and a genuine love for life on the water, Martin enjoys introducing guests to hidden anchorages, pristine reefs and incredible destinations. When he’s not sailing, you’ll likely find him kiteboarding, enjoying a game of
chess, or planning his next adventure.
 

Chef Tamara Chapel 

Tamara brings a passion for fresh, seasonal cuisine, warm hospitality and a love of travel to every charter experience. Originally from Australia, she grew up between the city, the beach and her grandparents’ farm, where family gatherings and home-cooked meals inspired her lifelong appreciation for food and connection.
Before yachting, Tamara worked as an Occupational Therapist in Sydney and London. After meeting her partner Martin while travelling through Croatia, she discovered the world of yachting and has worked as a charter chef since 2021. She has since cooked
aboard yachts across the Mediterranean, Caribbean and South Pacific, including completing a journey half way around the world as a part of the Oyster World Rally, creating fresh, seasonal menus while sailing remote and beautiful destinations.
 

Tamara trained at Ashburton Cookery School in England and Sydney Cooking School, and continues to develop her culinary skills through travel and hands-on experiences. She has also completed seasonal placements on boutique vineyards in Italy, gaining insight into regional produce, local food traditions and sustainable farming practices.
 

Known for her friendly nature and attention to detail, Tamara creates beautifully presented, flavourful dishes tailored to each guest. From relaxed beach barbecues to elegant multi-course dinners, she focuses on creating memorable dining experiences
that enhance every charter.

Bri Van Hensbroek - Deckhand and Stewardess

Bri's love of sailing began at the age of 13 when her father bought a sailboat and taught her to sail. She spent many summers exploring New Zealand's coastline and the islands of the South Pacific, where she developed a love for the ocean and life on the water.
 

In 2022, after crossing the Indian Ocean, Bri relocated to Europe to begin her career in the yachting industry. Since then, she has gained experience sailing throughout Europe and the Caribbean, and recently completed a journey halfway around the world as part of the Oyster World Rally.

Bri is a keel boat racer, sailing instructor, she is a baker and a barista- a true world traveller. Passionate about sailing and the ocean, Bri enjoys freediving and scuba diving whenever she has the opportunity. Her enthusiasm for the ocean and warm, welcoming nature make her a valued part of the team.

Ellen Pitcairn-Knowles - Deckhand and Stewardess

Originally from England, Ellen has spent much of her career traveling and working abroad, including a year living in Spain where she became fluent in Spanish. With experience across a variety of roles in the yachting and charter industry, she brings a
versatile skill set, a calm, professional approach, and a genuine passion for hospitality.  An experienced stewardess with a love for the ocean, Ellen is dedicated to creating exceptional guest experiences through attentive service and thoughtful attention to
detail. She also has a passion for free diving, scuba diving, and underwater photography, bringing an adventurous spirit and appreciation for the marine environment to every charter.
 

When she’s not providing impeccable service on board, Ellen enjoys running, fitness, and crafting beautiful cocktails for guests to unwind with after a day of exploration. Her warm personality, positive attitude, and commitment to excellence make her a valued member of the crew, ensuring every guest feels relaxed, cared for, and truly at home on board.

Chef Tamara Sample Menu

Breakfast

Eggs Benedict: BVI gin cured gravlax salmon, toasted English muffin, poached egg, homemade hollandaise sauce, local microgreens 

Potato Latke Stack: Thyme-sautéed mushrooms, greens, roasted baby tomatoes, sunny-side-up egg, creme fresh dollop, toasted sourdough
 

Everything Bagel: Homemade chilli jam, Serrano ham, provolone cheese, soft scrambled egg, arugula

Spanish Omelette: Traditional Spanish style omelette, blistered cherry tomato, balsamic glazed arugula
 

Shackshuka: Roasted red pepper sauce, poached egg, labneh, toasted black sesame focaccia
 

Brioche French Toast: Homemade chocolate brioche, fresh berries, whipped mascarpone, crispy maple bacon
 

Breakfast Baps: Crispy bacon, fried egg, tomato relish, arugula, English cheddar, hash brown on homemade sesame rolls.
 

*All breakfasts served with freshly baked pastries, yoghurt pots, fruit platter and muesli.

Lunch
Greek-spiced Chicken: Grilled chicken breast, roasted garlic hummus, pomegranate and lemon-herbed couscous salad, shared Greek salad, toasted pita bread and homemade dill tzatziki
 

Baja Fish Tacos: Crispy local fish, grilled pineapple pico de gallo, red pepper slaw, avocado and pink radish salsa, homemade smoked chipotle cream
 

Sesame Seared Tuna: Wild rice, wakame, chilli edamame, mango slaw, miso dressing, crispy wonton

Traditional Spaghetti Carbonara: Italian pecorino, guanciale. Orange, fennel, walnut burrata salad. Fresh garlic ciabatta bread
 

Citrus Salmon: Baked sumac salmon with a salsa verde dressing, served with spiced sweet potato and chickpea kale share salad.
 

Pulled Pesto Chicken Sandwich: Fresh bread, bocconcini, crispy pancetta, tomato. Home cut fries and chopped green goddess side salad
 

BBQ Cajun Shrimp: Quinoa and avocado salad, jalapeño-lime vinaigrette, grilled corn.
 

Canapés
 

Bao Bun: Karaage chicken, gochujang glaze, pickled cucumber, spicy mayonnaise
 

Kingfish Ceviche: Grapefruit, avocado cream, chilli oil, plantain crisps
 

Cyclades Roasted Feta: confit red pepper, baby tomato, oregano, toasted pita bread
 

Spicy Salmon Uramaki: Salmon, Japanese chilli crisp, cucumber, avocado, chive, spicy mayo, seasoned sushi rice
 

Pizza: Homemade pizza base, truffle oil, burrata, prosciutto, arugula
 

Smoked Duck Crostini: Orange cherry jam, homemade crostini, creme fresh 

Jerk BBQ Rib: BVI Jerk spiced slow cooked ribs. Homemade BBQ glaze

 

Starters:

Caribbean Lobster Salad: Butter poached lobster, baby romaine lettuce, watercress, avocado, mango lime dressing
 

Coconut Lemongrass Chicken Skewer: Grilled turmeric spiced chicken, satay ginger peanut glaze
 

Sea bass Crudo: Citrus ponzu dressing, fried shallot, cilantro oil, pink pepper
 

Fava Bean Octopus: Sous vide octopus, caramelised onion jam, pita crisp
 

Butternut Ricotta Ravioli: Butternut squash and ricotta filled raviolis with sage and brown butter, cranberry and toasted hazelnut
 

Burrata and Heirloom Tomato: Marinated heirloom tomato, burrata, basil oil
 

Beef Carpaccio: Wagu beef, crispy fried capers, lemon vinaigrette, grated pecorino

 

Dinner Mains
 

Jerk-Spiced Mahi-Mahi: Coconut rice, green mango and coriander salsa, arugula salad and Caribbean curry dressing
 

Oven-Roasted Lamb Cutlet: Pistachio-mint pesto, charred scallions, cherry tomato and hasselback potatoes 

Pan-Seared Red Snapper: Squid-ink lemon risotto, pickled fennel and pink pepper slaw, baby torched asparagus
 

Grilled Tenderloin Steak: Roasted garlic mash, broccolini and homemade Cajun-spiced onion ring
 

Beef Short Rib: Six hour slow cooked beef rib, confit tomato, maple butternut puree, orange panko, broccolini
 

Thai Green Coconut Chicken: Thai curry sauce, water chestnut, baby corn, jasmine rice
 

Saffron-Poached Lobster: Caribbean lobster, seafood bisque, homemade fettuccine

Desserts
 

Dark Chocolate Brownie: Raspberry white chocolate flake, homemade pistachio ice cream
 

Basque Cheesecake: Orange-infused burnt Basque cheesecake, glazed honey pecans, vanilla cream
 

Chocolate Fondant Cake: Melted fondant, honeycomb crumb, Baileys whipped marscapone
 

Coconut Pana Cotta: Mango and lime compote
 

Pavlova Meringue: Vanilla cream, berries, yuzu chocolate
 

Ice Cream Sandwich: Honey hazelnut ice cream, double chocolate chip cookie, milk chocolate drizzle
 

 Limoncello Tiramisu: Marscapone cream, lady finger biscuit, lemon curd