MEET YOUR CREW:
Captain: Christian Ferree
Chef: Nicola (Nix) Brook

Christian grew up in the UK with an adventurous spirit that led him to the slopes of Chamonix, where he immersed himself in skiing, climbing, and biking. Summers were spent guiding tours through the Alps, while winters were dedicated to teaching skiing. His passion for the outdoors evolved into a career as a backcountry guide and mountain leader, creating trekking and mountain biking expeditions in the Himalayas and the Atlas Mountains of Morocco. These experiences ignited his love for discovering local cultures, meeting new people, and embracing life in the moment.
Though Christian first learned to sail with his family, he entered the yachting industry later in life, driven by a desire to see as much of the world as possible. To date, he has sailed nearly every ocean and logged over 75,000 nautical miles, including a circumnavigation as part of the Oyster World Rally. Holding an RYA 200T Yachtmaster License, Christian is passionate about creating a safe, fun, and memorable experience for everyone onboard, always celebrating the little moments along the way.

Nix Brook, originally from Yorkshire, UK, discovered her love for sailing at just eight years old. By her teens, she was representing Team GBR in dinghy and keelboat racing. With a degree in textile design, Nix began her career in the superyacht industry as an interior designer. However, her adventurous spirit and love of the sea soon led her to pursue life as yacht crew. She has since raced on classic sailing yachts, worked aboard 40m sailing yachts, and joined the Oyster World Rally in 2024/25.
Alongside her sailing career, Nix is a qualified yoga teacher and Breathwork coach who brings her passion for wellbeing into everything she does—especially her food. Her cooking is colorful, nourishing, and full of creativity, offering guests a balance of flavor and wellness. Onboard, Nix creates a retreat-like atmosphere, combining delicious meals with opportunities for yoga, meditation, and relaxation so guests leave their charter refreshed and recharged.

Christian and Nix are looking forward to hosting you onboard Ether and giving you the best time in the beautiful Virgin Islands.

 

NIX'S SAMPLE MENU

Breakfast

Homemade Banana Pancakes  with maple syrup, mixed berry & ginger compote, and toasted coconut

Pain Perdu topped with mascarpone, caramelized banana, and maple baked bacon

Homemade Walnut & Raisin Bread  toasted with Welsh rarebit, soft poached eggs, crispy shallots, and curry oil

Feta & Pumpkin Frittata  with spinach and cumin

Homemade Baked Beans on Toast  served with pork sausages and smashed chili avocado

Chia Pudding  layered with blueberry basil compote and almond butter

Coconut Greens on Homemade Bread  with creamy scrambled eggs

 

Lunch

Lime-Cured Tuna Rice Bowl  with mango, pickled red onion, avocado, edamame, sesame seeds, and spicy aioli

Kale & Mint Caesar Salad  with shaved Brussels, roasted grapes, za’atar chickpeas, and a tahini yoghurt dressing

Mediterranean Falafel Salad  with quinoa, olives, tomatoes, red onion, mixed greens, avocado, toasted pumpkin seeds, and garlic red pepper dressing

Peaches, Rocket & Gorgonzola Salad  with beetroot dressing

Acapulco Prawn & Squid Ceviche  with tomato, avocado, red onion, and an orange-lime dressing

Homemade Gnocchi  with sun blushed tomatoes, cavolo nero, and cream sauce

Mussels in a Fricasse Sauce  served with warm homemade bread

 

Appetizers

Aubergine Caponata with tomatoes, red olives, capers, white raisins, almonds, and a moscatel vinaigrette

Hot Charred Cherry Tomatoes with lemon yoghurt and toasted pitta

Fresh Chilli Garlic & Parsley Prawns  with warm crusty homemade bread

Watermelon & Tomato Gazpacho  with red wine vinegar, crispy croutons, and fresh basil

Pink Grapefruit Caprese  with avocado, fresh basil, and a maple-sesame oil dressing

Local Charcuterie Board  artisan cheeses, cured meats, olives, tomato-ginger relish, roasted garlic hummus, and crackers

Burrata with tomatoes, sumac, red onion, toasted pine nuts, and fresh basil

 

Dinner

Pea Purée Risotto  topped with seared fillet of seabass

Miso-Glazed Wild Salmon with lemon-garlic baked potatoes, honey-glazed carrots, black sesame, and chili oil

Spinach-Wrapped Goat Cheese Pithivier  with fennel, zuchini, apple & walnut salad, drizzled with balsamic glaze

White Miso Pesto Baked Bream  with caramelized onions, spinach, pine nuts, and a summer green vegetable salad

Conchiglie Pasta  in a chickpea, spinach, lemon, and anchovy sauce

Seared Scallops  with butternut squash purée, lemon, quinoa & apple salad

Garlic-Roasted Chicken Leg  with green olives, capers, dates, and seasoned vegetables

 

Desserts

Lime Panna Cotta  with fresh strawberries

Coconut & Peanut Butter Cacao Cups with sea salt and toasted coconut flakes

Blackberry Maple Oat Crumble with lemon-vanilla ice cream

Balsamic-Glazed Berries with Greek yoghurt, vanilla cream, and baked meringue

Orange Polenta Cake with lemon-vanilla ice cream

Lemon Tart with raspberry coulis, frozen raspberries, and pistachio crumb

Feta Cheesecake with almond & black sesame crumble, cherry & orange compote

 

 

 

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

 

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.