Awards:

• Best crew in show 2023 USVI boat show
• Cocktail competition runner up 2023 USVI boat show
• Best in show 50-60ft runner up 2023 USVI boat show
• Water competition 1st place 2025 USVI boat show 

CAPTAIN

Brynn Moultrie

Originally from the subtropical coastline of Durban, South Africa, Brynn has always felt most at home on the water. Growing up camping at the dams, water skiing behind his parents' ski boat, competing in lifesaving, and chasing waves whenever he could, it's safe to say Brynn is ocean inclined.

Brynn’s sailing journey has taken him extensively around the South African coast, two seasons exploring the entire Croatian coastline in the Adriatic, a season in the Bahamas, and by 2027, he’ll be heading into his 5th season cruising the BVI. Having spent the past four seasons aboard award-winning Atlas, Brynn now brings his experience to Oceans One alongside his partner and Chef, Olivia, continuing the partnership they’ve built over the past two seasons. 

CHEF

Olivia Paine

Originally from the coastal village of Mumbles in Wales, Olivia has always felt at home by the sea. Raised in a family rooted in hospitality, she developed an early appreciation for exceptional food and the art of bringing people together. She began her yachting career in Croatia, quickly discovering a passion for delivering memorable dining experiences at sea.

Now in her fourth season in the British Virgin Islands, Olivia blends a warm, attentive service style with a flair for fresh, vibrant cuisine. Inspired by her travels through the Mediterranean, Asia and the Caribbean’s, she focuses on seasonal and good quality ingredients, crafting elegant, guest-tailored menus with a strong emphasis on presentation and flavour.

A qualified Yacht Chef from Ashburton Cookery School, Olivia is committed to delivering restaurant-quality cuisine in a relaxed onboard setting. Having worked closely with Captain Brynn for two seasons, she is part of a well-synced team that ensures smooth, seamless charters, with a warm, easygoing energy onboard that helps guests feel instantly comfortable and well looked after.

Off duty, Olivia enjoys snorkeling, paddle boarding, and exploring secluded beaches, always drawing inspiration from life on the water.

Breakfast

• French Toast
  • Golden brioche, caramelised apples, whipped marscapone
• Eggs Benedict
  • Toasted English muffin, smoked salmon or Canadian bacon, citrus hollandaise
• Avocado Toast
  • Smashed avocado, pomegranate jewels, feta, pancetta crisp, poached egg
• Bagel & Lox board 
  • Cured salmon, capers, cream cheese, pickled red onion, capers, lemon, dill
• Shakshuka
  • Slow-simmered spiced tomatoes, baked eggs, herbs, crumbled feta
• Pancake Stack
  • Berry compote, Biscoff crumble, warm maple drizzle
• Acai Bowl
  • Topped with fresh fruit, home made granola and peanut butter

Lunch

• Tuna Poke Bowl
  • Ginger and Soy ahi tuna, poke rice, mango, edamame, avocado, cucumber, crispy onion, sweet soy drizzle
• Mediterranean Spread
  • Lemon-herb chicken skewers, spiced lamb kofta, marinated feta & olive greek salad, home-made hummus & tzatziki
• Tacos
  • Choice of marinated steak or prawns, avocado-lime crema, chipotle slaw, pico de gallo, pineapple salsa, charred corn ribs
• Chicken Caesar Salad
  • Herbed grilled chicken, crispy pancetta, baby romaine, fresh made Caesar dressing, rosemary and sea salt focaccia
• Teriyaki Salmon
  • Baked salmon, cucumber & carrot ribbons, toasted peanuts, fresh herbs, citrus vinaigrette
• Pistachio Pesto Gnocchi
  • Courgette, broad beans, peas, whipped buffalo ricotta
• Rose Harissa Chicken
  • Spiced chicken, fluffy couscous, pomegranate, butternut squash, almond crunch, lemon-ricotta dressing.

Appetizers 

• Baked Artichoke Dip
  • Warm feta, sundried tomato, parmesan, toasted pine nuts
• Tropical Ceviche
  • Fresh fish cured in lime, mango & red pepper, served with crisp plantain chips
• Chorizo & Prawn Skewers
  • Grilled tiger prawns & spiced chorizo
• Charcuterie Board
  • Curated selection of cured meats, artisan cheeses & local fruits
• Baked Camembert
  • Oven-baked with rosemary & garlic, served with fruit crackers
• Tuna Tataki 
  • Fresh Tuna, charred citrus, radish, jalapeno, crispy shallots & ponzu dressing. 
• Chicken Wings
  • Sweet chilli glaze, sesame & scallions 

Dinner: 

• Red Wine–Braised Short Rib
  • Garlic pomme purée, honey-glazed carrots, orange-herb crumb
• Pan-Seared Mahi Mahi
  • Lemon cream, herb oil, tarragon asparagus, fluffy rice
• Spiced Lamb Chops
  • Marinated & grilled, with tabbouleh, freshly made baba ganoush & roasted cauliflower
• Filet Mignon 
  • Pan seared with butter and rosemary, bourbon peppercorn sauce, pomme puree, asparagus spears and roasted vine tomatoes 
• Crispy Skin Snapper
  • Romesco, smashed potatoes, buttered vegetables, pine nut chermoula
• Charred Peruvian chicken 
  • Aje verde (jalapeno, cilantro & lime sauce), charred corn & feta salsa, cilantro-lime rice. 
• Caribbean Jerk Ribs
  • Fall-off-the-bone ribs, pineapple slaw, rice & beans, sweet plantain

Dessert: 

• Bourbon Vanilla Panna Cotta
  • Burnt orange, pistachio - sesame - honey brittle 
• Raspberry & Macadamia Brownie
  • Dark chocolate, raspberry coulis, silky piped ganache 
• Classic Tiramisu
  • Layered espresso-soaked sponge, mascarpone cream, cocoa dusting
• Caramelised Pineapple
  • Coconut sorbet, lime syrup, biscuit crumble
• Individual Meringue
  • Fresh fruit, rosewater cream, garden mint
• Crème Brûlée
  • Vanilla custard, caramelised sugar crust, fresh berries
• Sticky Toffee Pudding 
  • Warm medjool date sponge, muscovado toffee sauce and vanilla bean icecream