Your Skipper: Luke
Luke was born in Johannesburg but grew up in the coastal city of Port Elizabeth, South Africa. The lifestyle that a small city offers allowed him to fully participate in schooling activities, club sports and the time to maximise all that life by the ocean has to offer. Luke has always been an outdoors person since he can remember, enjoying the raw beauty nature has to offer which is all around us. He believes this is where his passion for yachting stems from and satisfaction he gets from being your Captain.

His captaining experience since his first catamaran navigating the entire Croatian coastline to more recently crossing the Atlantic Ocean from South Africa to the Caribbean, has indeed taught him many valuable lessons and allowed him to develop a high level of responsibility.

Luke defines himself as energetic, helpful, persistent, hardworking, and possesses a strong willingness to learn. Not only this, but Luke’s determined to provide an unforgettable charter experience.

Luke’s motto: “Life is an adventure, and creating great experiences for people is what makes it that way!”

Certificates:
- RYA Yachtmaster Offshore - Commercially Endorsed
- PADI Advanced Open Water Diver
- AEC 1
- RYA PPR
- RYA PBL 2
- RYA Tender Operators
- RYA Diesel Engine
- PYA Deckahnd
- RYA GMDSS Short Range Certificate
- STCW including PDSD
- Senior Lifeguard




Your chef: Chloe
Say Hi to Chloe, your dedicated yacht chef, passionate about creating unforgettable experiences for her guests.

Originally from Pennsylvania, USA, Chloe always felt as if she was being pulled away from her small hometown and towards the ocean. So naturally, she joined the yachting industry. She has since fallen in love with scuba diving, snorkeling, surfing, and will climb almost any mountain.

Chloe seeks adventure at every opportunity, especially when it comes to the food she serves. She draws inspiration for her dishes from her travels around the Caribbean islands, techniques learned during professional culinary training in New Orleans, as well as her passion for unique flavour profiles from all around the world. She is currently taking a nutritional therapy course, and loves to utilise this knowledge to create balanced meals, practice healthy living, and share tips with her guests.


Certificates:
- New Orleans Culinary and Hospitality Institute - 650-Hour Culinary Arts Certificate
- Food Safety Level 3 Certification
- ServSafe Certification
- STCW including PDSD
- PADI Open Water Diver

DAY BREAK
All breakfasts are served with a fresh local fruit platter, fresh juices or smoothies, and coffee or tea of choice.

Bananas Foster French Toast
Fresh brioche topped with Chantilly cream and toasted pecans.

Huevos Rancheros
Crispy tortilla layered with pulled pork, over-easy egg, fresh pico de gallo, and avocado crema.

Coconut, Blueberry & Passionfruit Parfait
Layered with coconut chia seed granola and a drizzle of honey.

California Eggs Benedict
Avocado, bacon, and heirloom tomato over toasted English muffins with hollandaise sauce.

Brie and Bacon Omelet
Melted brie and thick-cut bacon folded into fluffy eggs, topped with microgreens.

Lemon Ricotta Crêpes
Delicate crêpes filled with lemon ricotta, served with raspberry coulis and toasted almonds.

Croque Madame
Homemade crusty bread layered with ham, Swiss cheese, fried egg, and fresh pesto.

 

MIDDAY
Thai Beef Salad
Grilled sirloin over mixed greens and shaved vegetables with Thai chili vinaigrette. Garnished with fresh mint, cilantro, and peanuts.

Blackened Fish Tacos
Fresh catch topped with mango salsa, cabbage slaw, and a squeeze of lime.

Panko-Crusted Tomato and Lobster Salad
Chilled lobster salad served over fried heirloom tomatoes and avocado purée.

Pork Bánh Mì Burger
Served on a brioche bun with sriracha mayo, pickled vegetables, and toasted sesame.

Green Gazpacho & Shrimp Skewers
Tomatillo, cucumber, cilantro, and jalapeño gazpacho topped with grilled shrimp.

Hot Honey Chicken Sliders & Sweet Potato Fries
Crispy buttermilk chicken with hot honey sauce, garlic aioli, and shredded lettuce on brioche sliders.

Tuna Tartare Poke Bowl
Ahi tuna with black rice, cucumber noodles, wasabi, and avocado.

 

MAIN
Seared Scallops with Coconut Rice
Scallops served over creamy coconut rice and pineapple salsa.

Steak Frites
Seared filet with béarnaise sauce and fresh-cut French fries with truffle parmesan.

Harissa Roasted Chicken Thighs & Cauliflower
Harissa chicken with charred onion, preserved lemon, and spiced whole roasted cauliflower topped with tahini and fresh herbs.

Fresh Catch with Herb & Caper Gremolata
Grilled fish with charred scallions, lemon, and whipped potatoes.

Sticky Beef Ribs
Gochujang-glazed beef ribs with orange carrot purée and pickled papaya slaw.

Crispy Duck Ramen
Rich broth with shiitake mushrooms, baby bok choy, and a soft-boiled egg.

Tuscan Kale Pesto Gnocchi
Homemade gnocchi tossed in vibrant kale pesto and topped with freshly grated parmesan.

 

DESSERT
Matcha Cheesecake
Green tea cheesecake with cacao crumble and mango purée.

Lemon Posset Brûlée
Lemon cream with caramelized sugar, served in a lemon rind.

Coconut Tres Leches Cake
Coconut sponge cake soaked in sweet milk, topped with whipped cream and toasted coconut.

Mango Sticky Rice
Sticky rice with luscious coconut sauce and sliced mango.

Saffron, Honey & Orange Ice Cream with Olive Oil Cake
Topped with orange zest and bee pollen.

Passionfruit Pavlova
Crisp meringue filled with passionfruit curd and fresh berries.

Chocolate Lava Cake
Warm molten chocolate cake served with vanilla bean ice cream.