Captain Samuel Marque, Chef Cora Dunne, and Stewardess Georgia Rogers-Smith bring a wonderful blend of international sailing experience, culinary creativity, and attentive hospitality to CASA BLANCA. Samuel's lifelong connection to the ocean, adventurous spirit, and extensive Caribbean knowledge complement Cora's fresh, seasonal cuisine and distinctive culinary influences from the Mediterranean and Japan. Georgia rounds out the team with seven seasons of sailing experience and a diverse hospitality background developed across some of the world's most beautiful destinations.

Together, they offer guests a balance of adventure, relaxation, and thoughtful service. Whether exploring secluded anchorages, discovering colorful reefs, enjoying beautifully prepared meals inspired by local ingredients, or simply unwinding on deck, Samuel, Cora, and Georgia look forward to creating a welcoming atmosphere where guests can experience the best of Caribbean island life.

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

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
Whipped Ricotta Sourdough Toast
Caramelized figs, sage, and hot honey.

Shakshuka Baked Eggs
Served with homemade wholegrain pita breads and feta crumb.

Blueberry, Lemon & Ricotta Pancakes
Served with blueberry compote and a fresh fruit selection.

Cacio e Pepe Scrambled Eggs
Served with toasted sourdough, cracked black pepper, and parsley.

Smashed Avocado
Served on garlic sourdough toast with poached eggs and homemade chili oil.

Caramelized Apple & Cinnamon French Toast
Served with vanilla bean mascarpone cream and roasted almonds.

Coconut & Chia Overnight Oat Bowl
Topped with fresh mango, coconut flakes, and fresh honey.

MIDDAY
Sesame-Crusted Tuna Tataki
Served with Asian slaw, fresh avocado, ponzu, pickled cucumber, and crispy shallots.

Caribbean Fish Tacos
Lightly battered mahi mahi with mango and lime salsa, red cabbage slaw, and garlic aioli.

Strip Steak Ciabatta
Served on freshly baked crusty rolls with caramelized onion and rocket pesto.

Tomato, Basil, Confit Garlic & Balsamic Bruschetta
Fresh bruschetta topped with tomato, basil, confit garlic, and balsamic.

Freshly Rolled Sushi Platter
Served with pickled ginger and nori crisps.

Tuna Tartare
Served with smashed avocado, sliced radish flower, ginger, lime, and coconut sauce.

Roast Chicken Caesar Salad
Roast chicken with crispy prosciutto and freshly grated Parmesan.

HORS D’OEUVRES
Sesame-Crusted Scallops
Served in the shell with nori butter and fresh lemon.

Crispy Fried Sushi Rice
Topped with fresh tuna, sliced avocado, and yuzu mayo.

Garlic, Chili & Lime Grilled Prawn Skewers
Grilled prawn skewers seasoned with garlic, chili, and lime.

Bang Bang Cauliflower
Served with spicy garlic mayo and sesame seeds.

Smoked Salmon Blini
Finished with dill crème fraîche.

Jerk Chicken Bites
Served with pineapple glaze.

MAIN
Pan-Seared Duck Breast
Served with parsnip purée, garlic and rosemary new potatoes, and red wine jus.

Chicken Milanese
Served with baby gem Caesar salad, heirloom tomato carpaccio, and garlic and rosemary Hasselback potatoes.

Mediterranean Grilled Chicken
Served with fried halloumi, roasted red pepper and couscous salad, and herb crème fraîche.

King Prawn & Mussel Tagliatelle
Served with homemade rosemary focaccia and freshly grated Parmesan.

Coconut & Lime Monkfish Curry
Served with steamed white rice and mango salsa.

Lobster Thermidor
Served with roasted garlic and rosemary potatoes, grilled lemon asparagus, and fresh baguette.

Carved Rib-Eye Steak
Served with truffle fettuccine and garlic doughballs.

DESSERT
Classic Italian Tiramisu
Traditional Italian-style tiramisu with coffee-soaked layers and a creamy mascarpone finish.

Red Wine Poached Pears
Served with mascarpone cream and almond tuile.

Poached Rhubarb & Vanilla Cream Pavlova
Crisp pavlova paired with poached rhubarb and vanilla cream.

Vanilla Bean Panna Cotta
Served with raspberry coulis.

Lemon Posset
Finished with candied lemon, vanilla shortbread crumb, and raspberry.

Caramelized Banana Parfait
Served with dark chocolate ganache and candied walnut.
Tahini & Vanilla Crème Brûlée
Tahini and vanilla custard finished with a crisp caramelized top and sesame tuile.

SHIP’S BAR
Smoothies
Green Goddess, Mango, Pineapple & Coconut Milk, Kiwi, Avocado & Pineapple, Mixed Berry, Peanut Butter, Banana & Oat

Cocktails
Piña Colada, Caribbean Rum Punch, Bloody Mary, Caipirinha, Old Fashioned, Espresso Martini, Passionfruit Martini, Baileys Iced Hot Chocolate

Non-Alcoholic
Soft Drink Selection, Smoothies, Mocktails, Iced Teas & Lemonades