MEET YOUR CREW:
CAPTAIN: Jenine De Kock
CHEF: Ludeke (Luka) Niehaus

Jenine is an experienced sailor who has worked in all roles on charter yachts. Hailing from Cape Town, South Africa, Jenine completed her Bachelor of Commerce Degree and spent four years working in corporate retail. She left Cape Town for a brief traveling sabbatical and never looked back. She is an avid traveler and after spending six months in India she decided to enter the marine industry and took a role on super yachts. Although she initially joined super yachts as a way to work and travel, a deep love for being on the water is what kept her there. After working five seasons on super yachts, Jenine transitioned to sailing catamarans where she can have a more hands-on and intimate experience with both guests and sailing alike. This being her third season in the Virgin Islands, she enjoys sharing with guests her experiences of life on the water and her favorite spots. She also loves any activities to do with water, especially snorkeling and scuba diving. Jenine is highly outgoing, loves people and finding new and undiscovered places that she can share with those who visit the Virgin Islands.

Ludeke grew up in a nature conservancy near Gqeberha, a small coastal city in South Africa. From a young age, he was passionate about nature and water-sports, excelling in water polo and open-water swimming. Daily cooking has been a significant part of Ludeke's life since his teenage years, evolving into a profound passion that encompasses sourcing the finest and freshest ingredients and crafting delicious and visually captivating dishes from different cultures.
After school, Ludeke earned a Cordon Bleu Diploma from Silwood School of Cookery in Cape Town, an award-winning institution recognised by the Commandery of the Cordon Bleu of France. His culinary education included rigorous industry training at some of the world's top restaurants, such as The Test Kitchen, Pot Luck Club, Salsify, Beau Constantia, and Chef's Warehouse. This foundation fueled his goal to explore and experience diverse cuisines in their countries of origin.
Following his culinary training, Ludeke lectured and mentored chefs-in-training at Silwood. He also launched his bespoke chef venture, The Messy Chef Collective, providing private chef services. Despite the success of his venture, Ludeke missed the outdoors and the ocean, prompting him to combine his two passions and his goal to travel by becoming a chef in the yachting industry.
After obtaining his maritime qualifications, Ludeke worked as a qualified sole chef and deckhand on various vessels. His dedication to both his innovative culinary skills and maritime expertise ensures that he brings a unique blend of talents to enhance guest experiences.

Jenine and Luka look forward to hosting you on Salty Dog and creating wonderful memories for you all with their combined expertise.

BREAKFAST

Mexican Eggs Benedict

Features spicy chorizo, smashed avocado and shar jalapenos, all draped with chipotle hollandaise on a crisp English muffin.

Coconut French Toast

Thick sourdough slices accompanied by creamy coconut yoghurt, ripe strawberries and finished off with a drizzle of maple syrup.

Pita and Bacon Jam, Pesto and Egg

A robust combination of balsamic bacon jam and fresh pesto fills a grilled pita with a juicy spork sausage and friend egg.

Garlicky Yoghurt, toast with Mushrooms, Egg and Za’atar

A hearty slice of sourdough toast spread with garlicky yoghurt, topped with sauteed mushrooms, a fried egg, and a dusting of za’atar for a Mediterranean twist.

Caramelized Banana Split Overnight Oats

Overnight oats are enhanced with the sweetness of caramelized bananas, offering a delightful and nourishing start to the day.

Turkish Eggs

Silky Turkish yoghurt serves as the base for softly poached eggs, enriched with a spiced butter sauce, paired with fresh sourdough for dipping.

Breakfast Bowl

A vibrant assembly of jalapeno ginger salsa, crunchy chickpeas, and fresh cucumber, finished with a sprinkle of sesame peanut crunch for a textural contrast.

 

LUNCH

Tomato and Herb Pasta

Fresh handmade pasta bathed in a vibrant tomato and herb sauce elegantly topped with shaved parmesan.

Poke Bowl

A harmonious blend of sushi rice, creamy avocado, seared tuna, crisp nori, and edamame, accented with spicy Gochujang mayo.

Firecracker Chicken Stir Fry:

Juicy chicken is stir-fried with vibrant vegetables, served over rice or noodles in bold Firecracker sauce.

Ludi's Smashburgers

Juicy beef patty with American cheese and gherkins on a toasted brioche bun, slathered with Big Mac sauce, served with rosemary salted chips.

Beef Short Ribs Tacos

Tender braised beef short ribs nestled in tacos with creamy avocado, crumbled feta, and fresh coriander over shredded lettuce.

Caribbean Cod Salad

Flaky salmon (or other seasonal protein) paired with sweet mango and a creamy coconut dressing atop crisp romaine lettuce.

Thai Mussels

Plump mussels steamed in a fragrant garlic miso broth with a kick of chilli oil, served with fresh ciabatta on the side.

 

APPETIZERS

Croquettes - Spanish Ham Croquettes

Beetroot Tartar – smashed avocado, walnuts and feta

Tuna Tacos - Crispy rice shells filled with raw tuna, spicy mayo and pickled onions

Spicy Prawns with Rice Paper Chips

Sea Bass Ceviche - Orange, Aleppo Pepper & Pistachio

Seared Tuna Tataki - Lime and Ginger Dressing

Beef Carpaccio – balsamic glaze, rocket and shaved parmesan

 

DINNER

Alessandra's Nero Ragù Pasta

A rich and savory slow-cooked ragù paired with perfectly cooked pappardelle pasta.

Snapper

Red snapper served with a creamy leek and dashi beurre blanc, alongside mashed potatoes, vibrant green oil, and tender grilled asparagus.

Beef Fillet

Tender beef fillet drizzled with a tangy honey mustard sauce, accented with pickled mustard seeds, accompanied by a crispy potato pavé and sweet roasted carrots.

Rack of Lamb

A herb-crusted rack of lamb is served with roasted beetroots and crisp broccoli; all brought together with a delicate saffron sauce.

Butter Chicken Curry:

Creamy butter chicken curry served with a refreshing salsa, fluffy rice, and crisp poppadom's.

Risotto

Carrot and goat's cheese risotto with a nutty beurre noisette and topped with crispy carrots.

Duck Breast

Exquisitely cooked duck breast paired with sautéed exotic mushrooms and fondant onions, enriched with a flavourful chicken jus.

 

DESSERTS

South African Malva Pudding with Homemade Custard

Lemon Mousse

Caramel Panna Cotta with Gingerbread

Vanilla Bean Brown Butter Cheesecake

Earl Grey Chocolate Mousse

Tahini Crème Brûlée

White Chocolate Panna Cotta with a Passion Fruit Granita topped with Coconut Crumb.

 

Standard Ships Bar

Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.

Spirits

Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.

Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco

Beer

Bud, Coors, Corona, Miller, Caribe, Presidente

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.