Captain - Ivan Ras
Chef/Mate - Marisia Van Niekerk

Our Story

Our partnership commenced in South Africa, where Marisia was pursuing hairdressing studies and Ivan was concluding a maritime assignment as a deckhand/dive master aboard a 130-foot motor yacht. A shared passion for the ocean quickly fostered a strong bond between us, leading us to relocate to Cape Town and find a way to pursue a career that encompassed our shared love of the water!

Ivan subsequently resumed seafaring duties as first mate/engineer/relief captain on a Nordhaven motor yacht based in Fort Lauderdale. Marisia concurrently pursued maritime law and culinary arts studies, diligently acquiring comprehensive knowledge of onboard life, ultimately preparing her for her and Ivan’s collaborative charter endeavors.

For four consecutive charter seasons in the BVI, we have provided our guests with exceptional services aboard our vessels, consistently exceeding expectations through our teamwork, friendly personalities and meticulous attention to detail. We love welcoming both couples and families aboard, and showing them all our favorite spots in the BVI! Whether it’s your first charter or your 10th, we look forward to making sure it’s a ‘once-in-a-lifetime’ experience with us onboard Krazy Kat!

First Mate and Chef Marisia is passionate about her culinary skills, consistently introducing innovative flavors.  She enthusiastically embraces opportunities for barbecuing while maintaining a healthy dietary balance. Marisia is happy to tailor her meals around the allergies, dietary requirements and specific culinary requests of her charter guests!

BREAKFAST 

All served with fresh fruit, cereal, toast and bagels 

• Caribbean Breakfast : Eggs with caramelized onions and pan-fried plantains served on an English muffin.
• Shakshuka: Eggs poached in a tomato and pepper sauce, topped with fresh parsley.
• Bailey's French Toast : Breakfast of champions! Boozy french toast served with fresh fruit and maple syrup.
• Banana bread : Freshly baked banana bread packed with almonds.
• Smoked Salmon Breakfast Muffin: Smoked Salmon with cream cheese and eggs served on an English Muffin
• Quiche: Creamy spinach, garlic and mushroom quiche topped with feta cheese
• "Portholes": Eggs baked in a bacon crust served on an English muffin with creamy sweet chili sauce
• Baked Omelette : Stuffed with fried mushrooms, onions and red peppers topped with mozzarella cheese 

LUNCH

• Sweet and Spicy Tuna Poke bowl: Seared Tuna with rice, seaweed salad, snap peas, mango and cucumber.
• BBQ Chicken Wraps: Topped with Pineapple salsa, avocado, cheese, lettuce and sesame seeds
• Caribbean chicken salad: Chicken, grapes, spring onion and celery with a creamy curry sauce.
• Honey/BBQ Beef koftas on a pitta bread: homemade tzatziki sauce, brie cheese, lettuce, finely chopped carrots
• BBQ grilled Pork Ribs & Baked potato: sweet BBQ Ribs, baked potatoes stuffed with garlic, cheese and parsley with a sour cream sauce and spring onion
• Homemade Beef Lasagna with Broccoli Salad: Beef lasagna with a creamy white sauce topped with cheddar cheese and mozzarella. Broccoli, bacon, feta and raisin salad
• Carbonara: Pasta with carbonara sauce and crispy bacon. Served with garlic baguette.
• Feta & Bacon Caesar Salad: Packed with avocado, cucumber and homemade croutons 

SNACKS

• Homemade Hummus: Served with a selection of cruités
• Assorted meats: topped with honey mustard sauce / Blue cheese
• Chocolate fondue: Served with strawberry's and banana's
• Charcuterie platter: A selection of cheese and meats along with local produce and crackers.
• Bacon Cherry's: red Cherry's wrapped in bacon and pan fried
• Baked Brie: Topped with garlic and rosemary served with crackers
• Cream Cheese or Sweet chutney Grain Crackers: toped with blue cheese/ salami / tomato /feta / cucumber
• Cheesy Quesadillas: served with guacamole and salsa 

STARTERS

• Sweet Chutney Brie Tart: served with Caramelized onions
• La Cream zucchini soup: served with Fresh Baguettes
• Goat's cheese rolled in caramelized walnuts: served with a sweet Beetroot and Tangy dressing
• Creamy Sweet Chili Mussels: served with Fresh Baguettes
• Roasted Butternut soup: topped with Black pepper and Croutons
• Cold Calamari salad: topped with avocado and sesame seeds on a bed of lettuce with a creamy chili sauce
• Tomato and parsley Bruschetta: Served on fresh baguettes, topped with sesame seeds
• Tuna Sashimi: topped with fine chopped red onions, Red pepper & Parsley 

MAINS

• Sweet & Spicy Mahi mahi served with Yellow rice and roasted chick pea salad
• Pork Tenderloin with a Black pepper sauce served with a creamy mashed potato toped with caramelized onion and a sweet potato, feta and wall nuts salad
• Butter chicken curry with eggplant & potatoes served with coconut rice and Green salad
• Creamy prawn pasta served with butternut and fetta salad
• Garlic Butter Lobster served with Roasted vegetable mix rice and a blue cheese apple salad
• White wine, Mushroom Risotto served with a avocado, tomato salad
• Lemon, Garlic, salmon served with a spicy black bean & plantain on top of butter couscous
• Beef steak served with roasted asparagus and sweet mashed potato 

DESSERT

• Key lime pie: topped with cream and lime zest
• Dark chocolate cake: topped with homemade caramel sauce and almond nuts
• Oreo chocolate mouse with a Oreo cookie layer under the milky chocolate mouse
• Banana split vanilla ice cream with chocolate sauce topped with red cherry's & walnuts
• Chocolate Brownies served with chocolate sauce & Ice cream
• Apple Crumble served with whipped cream
• Passion fruit delight topped with freshly cut passion fruit
• Blueberry Cheese Cake topped with freshly cut blueberry's