Meet Jorn

With over two decades of maritime experience, spanning eight years of rigorous worldwide vessel deliveries and 11 years captaining luxury charters across the British Virgin Islands and the wider Caribbean, every voyage is defined by deep seamanship, seamless safety, and effortless hospitality. Years of ocean crossings mean guests can completely relax,knowing the vessel is managed with absolute precision, while decades of local Caribbean cruising unlock a truly insider perspective, from secret, pristine anchorages away from the crowds to perfectly timed island stops and tailored water adventures. Brokers can count on a flawlessly maintained vessel, while guests enjoy a fully customized, stress-free charter where every detail is crafted around their ideal getaway.

Breakfast Plates

• Soufflé Pancakes
  • Fluffy pancakes served with berry compote, crisp bacon and fresh fruit
• Huevos Rancheros
  • Two fried eggs served with black beans, pico de gallo and queso fresco crumbles on top of warm corn tortillas
• Breakfast Gnocchi
  • Two poached eggs served on top of crispy potato gnocchi, bacon lardons, spinach, cherry tomatoes drizzled with classic lemon hollandaise sauce
• Brioche French Toast
  • Vanilla custard dipped brioche served with whipped strawberry butter and warm maple syrup, side of sausage and fresh fruit
• Sourdough Bagel
  • House made sourdough bagels served with smoked salmon, whipped chive cream cheese, crispy capers, pickled onions
• Herbed Scramble
  • Soft Scrambled eggs mixed with fresh herbs and goat cheese served with toast and crispy bacon
• Caramelized Onion and Gruyere Quiche
  • Sweet caramelized onions with gruyere cheese, creamy egg base, baked in a flakey pie crust 

Lunch Plates

• Togarashi Tuna Brioche
  • Grilled Togarashi crusted Ahi tuna, pickled vegetables, ginger aioli, avocado, arugula nori flakes on a handmade tomato brioche
• Thai Beef Steak Sandwich
  • Grilled marinated hanger steak, green papaya slaw, toasted peanuts with lemon grass aioli on a baguette
• Maryland Crab Cakes
  • Two golden crab cakes topped with lemon caper aioli served with a local greens salad
• Poke Tostada
  • Fresh seasoned tuna, avocado, scallions and house made kimchi over a crispy wonton topped with a spicy aioli, sesame seeds served with pickled cucumber salad
• Lamb Gyro
  • Grilled lamb koftas served with sautéed onions, red peppers, drizzled with tzatziki on handmade naan bread
• Ceviche Tacos
  • Fresh caught Mahi Mahi ceviche, served with pickled shallots, avocado, watermelon radish and a cilantro lime crema served on handmade flour tortillas
• Pork Belly Bao Buns
  • Braised pork belly, sliced and sautéed until crisp served on a handmade steamed bao buns served with pickled slaw and hoisin sauce

Starter Plates

• Spinach Salad
  • Poached duck egg on top of a bed of spinach, shallots, crusty bread croutons and dressed with a warm bacon vinaigrette
• Spanish Style Grilled octopus
  • Served with smoked paprika fingerling potatoes, crispy capers, garlic chips and lemon aioli
• Arancini
  • Crispy saffron rice ball stuffed with sautéed vegetables and fresh mozzarella served with slow toasted marinara
• Burrata Salad
  • Burrata cheese and stone fruit served over local greens and drizzled with blueberry balsamic vinaigrette
• Roasted Beet Salad
  • Roasted red & golden beets, mixed baby greens, served with house made whipped labneh and hazelnut dust
• Sesame Crusted Tuna
  • Pan seared sesame crusted tuna served with seaweed salad and soy dipping sauce
• Heirloom Tomato Gazpacho
  • Spanish tomato soup served cold and topped with crab salad

Main Plates

• Beef Tenderloin
  • served with truffle pomme, charred broccolini and port wine reduction
• Coriander Crushed Scallops
  • Crispy sea scallops served over roasted seasonal vegetables, baby potatoes with a saffron cream sauce
• Lobster Crepe
  • Chive crepe stuffed with fresh local lobster meat, mascarpone cheese and shallots served with carrot ginger sauce topped with pea shoot salad
• Braised Short Ribs
  • Garlic braised short ribs over creamy asiago polenta, red wine sauce served with roasted thyme carrots and parsnip crisps
• Duck Breast
  • Crispy duck breast over wild mushroom risotto, braised bok choy served with a blackberry jus
• Wild Caught Salmon
  • Pan seared salmon filet over potato rösti served with sauce Vierge

Dessert Plates

• Chocolate Mousse
  • served with vanilla whipped cream
• Strawberry Pavlova
  • Toasted meringue drizzled with fresh strawberries, white balsamic and vanilla
• Salted Caramel and Chocolate Tart
  • vanilla bean gelato
• Red Wine Poached Pears
  • Whipped mascarpone and ginger cookie crumbles
• Assorted Cannolis
  • Handmade Cannoli shells filled with sweet ricotta cream, orange zest and dark chocolate bits
• Passion fruit Curd Tart
  • fresh whipped cream
• Basque Cheesecake
  • mixed berry coulis