MEET YOUR CREW:
CAPTAIN: Brandon Grant
CHEF: Alessia Colantoni

We are a fun loving, energetic and highly motivated couple who have been dating for over 5 years and here to continue our dream of working together onboard catamaran charters.
Our passion for the ocean and exploration drives us, as well as our love for entertaining guests and ensuring our guests are fully fulfilled by the end of charter.

Born and raised on the beautiful coastline of Ballito – The Dolphin Coast, South Africa, Brandon’s passion for the ocean started at a young age through his father. Over the years he gathered 16 years of skippering experience, mainly on deep sea fishing adventures. He attained his RYA Yatchtmaster in 2015 which led him to his first catamaran delivery from Capetown to Seychelles, followed by another one from
Greece to Maldives where his love for freediving and surfing blossomed. He then followed his fishing dreams and captained a sports fishing charter out of Seychelles where he stayed for the next 3 years.

Once meeting Alessia, there quest to work on a boat together found them running catamaran charters in St Maarten followed
by Antigua. Their ability to run great charters was evident and their craving for adventure grew which led them to the beautiful BVIs.

Born in Pretoria, South Africa, Alessia was raised in an Italian family where she learnt to cook authentic italian cuisine from a young age. Alessia’s mom owned 3 restaurants along with a few pasta shops, and through the combination of her Nonna's and her mother and father, her skills and passion for cooking were a given.

Alessia is a strong sportswoman and she qualified in swimming for the Olympics at the age of 16.

Alessia's father is also an avid scuba diver and she learnt at age 9 to scuba dive and it is still a favorite past time and combined with time at their family game lodge this feeds her undying love and respect for nature, animals and the ocean.
After school she moved to the seaside - the coastline of Ballito, South Africa - where she studied hospitality and met Brandon. Her studies led her to the Maldives, doing her internship in the food and beverage/kitchen/café departments. Alessia also has immense patience and a love for kids of all ages. Her young heart and caring nature will have kids well entertained and cared for on charters.

With Brandon’s background and mission plus Alessia's thirst for new adventures she attained her stewardess course in Cape Town and soon after her and Brandon set their hearts on chartering boats together and combining their skills into one beautiful
experience for guests.

Brandon and Alessia cannot wait for you to join them on Pura Vida for a wonderful Virgin Island vacation.

Alessia's Sample Menu

 

BREAKFAST

Served daily with a seasonal fruit platter

English muffin topped with poached egg, creamy spinach, Canadian bacon, avocado, served with a creamy cheese sauce.

Waffle and pancake platter served with toppings such as fresh berries, maple syrup, cream, bacon, chocolate sauce and a selection of fruit.

Freshly baked bread with bagels served with topping choices such as, avocado, smoked salmon, feta, sautéed mushrooms, grilled tomato, eggs, cream cheese and pesto oil drizzle.

French toast served with cinnamon and sugar, maple syrup, coconut shavings, breakfast sausage, eggs, and grilled mushrooms.

Breakfast pizza with tomato, mozzarella cheese, topped with fresh rocket or spinach.

Smoothie/acai bowels, blended fruit mix topped with options such as yoghurt, granola, peanut butter, seeds and, local fruits.

Croissants and freshly baked banana bread served with smoked salmon/mahi mahi, cream cheese, rocket, slithers of roasted capsicums, cream and jams.

Ham/tomato roses, filled with egg and topped with chopped onion/peppers/fresh herbs and cheese, grilled in the oven.

LUNCH

Quiche, spinach and feta & bacon and mushroom, served with a fresh salad, and crispy baguette.

Seared tuna served with wasabi mash and a fresh salad.

Beef/lamb/pork gyros, with fresh raw veggies, salad and a tzatziki sauce.

Beef/chicken burgers with fresh toppings, served with a homemade BBQ sauce/cheese sauce, served with homemade cut sweet potato/potato fries.

Deboned jerk/tandoori chicken thigh skewers, served with roasted potatoes, and coleslaw.

Grilled fillet served with basil crushed crispy potatoes and sour cream, with mushroom/black pepper corn sauce.

Poke bowels served with sushi rice, avocado, crispy onion, corn, edamame beans, roasted bell peppers, soy sauce, siracha mayonnaise, mango, sesame seared tuna/paprika mahi mahi.

Sweet and sour chicken + vegetable spring rolls served with a teriyaki and soy sauce.

APPITIZERS

Bruschetta topped with finely chopped tomatoes/onion/parsley/chili/olive oil salsa with a balsamic glaze drizzle.

Caprese salad served with a fresh pesto, chili olive oil, and balsamic glaze.

Homemade rissoles stuffed with chicken/prawn/tuna/veg, served with a dipping sauce.

Caramelized onion and brie/camembert cheese phyllo tarts served on a bed of rocket and toasted walnuts.

Ceviche mahi mahi or a butternut/broccoli soup, served with grilled cheese bread fingers.

Melenzane Alla Parmigiano. Brinjals layered with tomato gravy, mozzarella and parmesan cheese, baked in the oven.

Baked plantain chips, served with hummus, babaganush, and chili mango dip.

Avocado Ritz. Half an avocado served with shrimp and a paprika pink sauce and lemon slices.

DINNER

Lamb/chicken curry served with jollof rice, and garlic butter naan.

Fillet pizzaiola served with roasted polenta chips, and garlic green beans tossed in light breadcrumbs.

Mushroom risotto or seafood pasta, served with a fresh side salad.

Slowly cooked ribs served with coleslaw and fries/plantain salad.

Themed evening e.g. Mexican/Indian/Chinese etc.

Stuffed peppers/tomato’s/mushrooms with mince, mixed vegetables, mozzarella cheese, chickpeas, served with potato salad.

Pork tenderloin, roasted parmesan potatoes, peas and bacon, served with an apple sauce.

Fish skewers served on a bed of coconut rice, with a pineapple and mint salad.

DESSERT

Assorted chocolate truffles, orange, rum, coconut etc. rolled in coconut shavings, nuts, cacao, served with vanilla ice cream.

Peppermint crisp, a south African favorite, served with a melktert shooter.

Churros/eclairs served with different dipping sauces and freshly whipped cream.

Key lime pie, served with ice cream or fresh cream.

Tiramisu served alongside dessert coffees.

Upside down pineapple rum cake served with ice cream.

Fried sweet plantains served with custard and berries.

Grilled fruit skewers served with a homemade hot chocolate sauce.

 

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.