Captain - Alex England

Alex is a dynamic and supportive ship captain of Irish origins and has been playing rugby and as well sailing competitively for 15 years with St. George Yacht club. He has been outright winner of most cruiser racing events in the UK and Ireland. His experience includes over 30,000 charter miles with guests and as well 30,000 delivery miles on racing yachts and private sailing yachts. Alex has attended a German primary school and thus have spoken the language since for many years. Alex loves to explore the world, and he has traveled throughout Europe, America, Asia and Australia.

Alex has been a captain in the BVI for many season, the last three of which he spent as the captain of one of the BVI's most popular catamarans, 'Perfect Landing.' Alex is now thrilled to be taking the helm of 'Endless Summer III.' Alex will tailor your itinerary to fit your special needs and wishes, and his services will make you discover the freedom only a boat can offer. With years of experience as a captain in the BVI, Alex will make sure his guests see the most popular beaches and 'must see' attractions, as well as showing them his off the beatten path 'secret spots.' Whether you are looking to enjoy a laid-back day on the beach, jump into an active holiday, indulge in the local fine wine and dining, discover the culture, appreciate nature or just do nothing at all - Alex will help make it happen!

Chef - Valentia 'Val' Saenz de Regadera

Chef Val was born and raised in the coastal city of Viña del Mar - Chile, by a Chilean mother and Argentinean father. She grew up in a house that blends the culinary traditions inherited by her European great-grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires.

Her career would take her to work and live in countries such as Australia, Germany and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and seaside feel she grew up in. Over the years, she has worked in various kitchens, from trendy bars, to hip cafes, bistros in the mountains to high end restaurants in multicultural cities, constantly learning new flavors and techniques.

She has a great sense of adventure, loves to dive, travel, sail and enjoy the outdoors. Through her dishes, you will travel alongside her memories, tasting the food from around the globe, with a Latin American twist.

Chef Valentina’s Sample Menu 

BREAKFAST

Every day enjoy freshly baked goods, homemade sourdough, butter, jam and fresh fruit platter to start your day.

• Continental: Classic breakfast spread featuring scrambled eggs, bacon, sausages, yogurt and granola, selection of cheeses, croissant and other boulangerie delights.
• Stuffed French Toast: Indulged brie and guava on brioche bread, accompanied by caramelized pineapple and fresh fruits.
• Avocado Toast: Grilled sourdough bread topped with poached eggs and served with a side or arugula, charred corn and feta salad.
• Fluffy Banana Pancakes: Served with fresh berries, passionfruit coulis and salted coconut caramel drizzle.
• Island Benny: Braised pork shoulder over English muffins, topped with cayenne hollandaise and roasted pepper salsa. Traditional Eggs Benedict options available upon request.
• Caribbean Shakshuka: Flavorful tomato stew with eggs, plantains and avocado.
• Garden Veggie Frittata: A hearty vegetable frittata served with a side salad, bacon and sausage.
• Breakfast Tostadas:  Crunchy toasted tortillas layered with refried beans, cheese and sliced avocado. Topped with a sunny side up egg, cotija cheese and chipotle crema.
• Light & Healthy: Refreshing açaí bowl with sliced fresh fruits, nuts and a drizzle of almond butter, paired with individual chia puddings.

 

LUNCH

Enjoy a fresh and light lunch, thoughtfully prepared to fuel your day's adventures.

• Lobster & Citrus Salad: A refreshing mix of spring greens, orange and grapefruit segments, avocado, radish and a light lemon dressing.
• Poke Bowl: Fresh tuna, mango, edamame and crisp vegetables topped with a flavorful yum yum sauce.
• Taco Tuesday: A feast of Al Pastor, Asada and Shrimp tacos, served with a variety of salsas and toppings to transport you straight to Mexico with every bite.
• A Taste of the Island: Relish in Caribbean inspired flavors with tender ribs, chicken, sweet plantains, creamy coleslaw and rice and beans. Lobster available upon request.
• Seared Mahi: Perfectly seared mahi-mahi served with creamy coconut quinoa and topped with pineapple salsa.
• Shrimp Thai Noodle Salad: A vibrant salad of noodles, shrimp and fresh vegetables, with a zesty peanut and lime dressing.
• Vietnamese Steak Salad: Thinly sliced marinated beef, served on butter lettuce, carrot, daikon radish and fresh herbs.
• Sandwiches & Burgers: Enjoy a casual lunch with the crispy fried chicken sandwich or a juicy Angus beef burger.

 

SNACKS

Unwind with delightful bites and sundowners aboard.

• Charcuterie Board: A sumptuous selection of cheeses and cured meats, paired with fresh and dried fruits, nuts, chutney, pickles and crackers.
• Arayes: Flavorful beef-stuffed pita bread served with a tangy yogurt sauce, pickled onions and freshly chopped parsley.
• Burrata Bruschetta: Homemade sourdough topped with sun-dried tomato pesto, confit cherry tomatoes, creamy burrata and fresh basil.
• Pulled Pork Bao Buns: Steamed buns filled with juicy hoisin-glazed pulled pork, pickled carrots and fresh cilantro.
• Shrimp Dumplings: Pan seared rice paper dumplings, delicate and flavorful.
• Quesadillas: Savory chicken quesadillas served with sour cream and a side of guacamole.
• Flatbread Pizzas: Light and tasty flatbreads with a variety of delicious toppings combinations.
• Chicken Satay Skewers: Grilled chicken skewers served with a creamy and spicy satay sauce.
• Prosciutto Rolls: Sweet and savory bites of prosciutto filled with dates, arugula and cream cheese.
• Jamón Croquettes: Creamy bechamel croquettes that transport you to spain in one bite.

 

APPETIZERS

The perfect way to start a delightful three course dinner.

• Seared Scallops: Delicate pan-seared scallops, served over saffron puree, topped with chorizo crumbs and garnished with micro herbs.
• Tropical Ceviche: Freshly caught mahi combined with mango, red onion and bell peppers, dressed in a zesty passionfruit leche de tigre.
• Tiradito Nikkei: Thinly sliced salmon drizzled with a ponzu sesame sauce, accented by pickled ginger and fresh cilantro.
• Salads: Start your dinner with a refreshing alternative. You can choose from our Charred Peaches and Burrata, Roasted Pear and Blue cheese or an old time favorite Caesar salad with sourdough crostinis.
• Seared Octopus: Crispy pan-seared octopus served over creamy hummus, finished with a fresh parsley and a touch of smoked paprika.
• Atún Ajo Blanco: Perfectly seared ahi tuna served with silky garlic and almond sauce, accented by tangy capers.
• Crab & Avocado Cannelloni: Delicate crab salad wrapped with thinly sliced avocado and topped with salmon roe.
• Beef Tartare: Freshly prepared beef tenderloin tartare atop decadent bone marrow for a rich indulgent flavor.
• Lobster Ravioli: Homemade ravioli filled with Caribbean lobster and ricotta, served with a sumptuous lobster bisque sauce.
• Spicy Tuna Bites: Fresh tuna tartare served over fried rice paper.

 

MAIN COURSES

Continue your dinner with our main courses, featuring bold flavors and fresh ingredients.

• Orange Miso Salmon: Glazed salmon served with parsnip puree, fresh orange segments and roasted asparagus.
• Roasted Chicken: Succulent roasted chicken paired with root vegetables and a flavorful jus.
• Braised Pork Belly: Asian-style pork belly served with vermicelli noodles, a delicate broth and bok choy.
• Lobster Moqueca: Inspired by the traditional brazilian dish, this butter-poached lobster is accompanied by a flavorful pepper and coconut sauce, coconut foam and fondant potatoes.
• Potato Crusted Seabass: Flaky seabass topped with golden potato crust, served with braised leeks and a classic beurre blanc sauce.
• Beef Tenderloin: Grilled tenderloin accompanied by tarragon and truffle potato gratin, carrot puree and broccolini. 
• Jerk Duck: Flavorful jerk-marinated duck breast served with char-grilled pineapple and silky pumpkin puree.
• Stuffed Chicken Breast: Tender stuffed chicken breast paired with velvety creamed corn, roasted cherry tomatoes and a medley of seasonal greens.

 

DESSERTS

Finish your evening on a sweet note with our delightful desserts.

• Rocky Road: A deconstructed twist on the classic, featuring a cherry-filled chocolate mousse cake and blowtorched marshmallow.
• Vanilla Seashell: Vanilla diplomat cream and sponge cake, topped with passionfruit espuma.
• Pistachio & Raspberry Gateau: A rich pistachio cake perfectly paired with tangy, sweet raspberries. 
• Profiteroles: Cream-filled puffs with an assortment of fillings, drizzled in a decadent chocolate sauce.
• Pear Baklava Tart: Delicious pistachio baklava topped with whipped honey and lemon goat cheese, white wine poached pear and pomegranate.
• Key Lime Pie: Silky smooth key lime filling, over graham cracker crust and fluffy italian merengue, topped with orange segments and lemon pearls.
• Apple Tart: Twist on an american classic, rich and spiced apple filling on a phyllo case, served with home-made gelato and salted caramel sauce.
• Campfire S’mores: Home-made marshmallows, graham crackers, chocolate crémoux and crunchy charcoal honeycomb.