Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.

With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.

Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Zuri 3.

BREAKFAST MENU (same for every day) 

CONTINENTAL BREAKFAST: 

• Homemade granola 
• Fruit platter – add mint and lime zest 
• Yoghurt/plain/Greek style 
• Honey 
• Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry  crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2) 
• Cheese platter (variety of 3 cheeses) 
• Charcuterie/parma ham, Italian salami, smoked ham 
• Fruit juices/fresh 
• Coffee/tea 

BREAKFAST TO ORDER: 

• English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and  beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese,  bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto  (optional), smoked ham, pan-poached egg to order and drizzled with a  mustard and cheese sauce 
• Egg Benedict with salmon: Toasted English breakfast muffin, with dill  mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese  sauce 
• Avo on toast – toasted ciabatta with smashed avo, pan-fried baby  tomatoes, rocket and poached egg to order 
• Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not  available – use chocolate sauce (use real dark chocolate and cream to make  ganache/sauce) and banana with crème fraiche (*recipe attached) 
• French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with  Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds

DAY 1 

LUNCH 

Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad 

DINNER 

Salmon ceviche – on baby salad leaves and lemon 

Grilled catch of the day, smashed baby potato bake, Greek salad 

Lemon Posset with blueberries 

DAY 2 

LUNCH 

Spicy fish tacos with slaw and lime mayo 

DINNER 

Gazpacho (cold tomato, cucumber and red pepper soup)

Rack of lamb with rosemary and olive crust – served with creamy mashed  potatoes and mushy peas OR sautéd tender stem broccoli and corn with  lemon butter and toasted almonds 

Vanilla panna cotta with seasonal berries and coulis 

DAY 3 

LUNCH 

Greek meatballs with pitas, tzatziki, olives and tomato salsa 

DINNER 

Caprese salad with burrata, balsamic reduction and basil

Barbeque lemon butter prawns – with green salad and spicy potato wedges or  spicy rice 

Crème Brulee 

DAY 4 

LUNCH 

Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots,  pickled ginger, avo, sesame seeds, Asian dressing) 

DINNER 

Creamy garlic scallops 

Spatchcock chicken with chimichurri sauce and roasted variety of sweet 
potato

Variety of fruit sorbets (3) 

DAY 5 

LUNCH 

Lemon chicken with pearl couscous salad 

DINNER 

Burrata with Parma ham and melon 

Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and  asparagus with lemon butter and roasted flaked almonds, smashed baby  potato bake  

Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries

DAY 6 

LUNCH 

Chicken mexi buddha bowls – chicken, fajita veg, corn and black  beans, avo, bulgar wheat or quinoa 

DINNER 

Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh  homemade tomato sauce 

Beef fillet served with burrata, tomato and caper salad and potato wedges OR  crispy oven baked potatoes 

Classic chocolate pots 

DAY 7 

LUNCH 

Chicken Satay skewers with Asian slaw 

DINNER 

Brie or Camembert and preserved fig parcels with phyllo pastry

Grilled prawns with a spicy turmeric and coconut cream sauce, served with  rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots) 

Pineapple semi-freddo with raspberries and toasted coconut