Meet Captain Gavin

For him, the world’s oceans are not just a workplace—they are the arena for turning dreams into reality. Growing up around the water, his inherent love for diving, fishing, and exploration led him straight out of school and onto a path of global sea adventures. After years spent exploring natural beauties around the world, Gavin has equipped himself with an exceptional skillset to ensure the safest and most enriching charter experience possible.

Gavin’s approach to chartering is centered on three core principles: Paramount Safety, Unforgettable Service and Genuine Connection. Gavin is excited to invite you to join him adventuring the Caribbean where he combines his professional expertise with his lifelong passion for the sea.

Meet Chef Liam

He is a professional yacht chef with nearly a decade of fine dining experience including Michelin level training and two successful charter seasons on luxury yachts operating around the globe. Passionate about fresh ingredients and refined cuisine he specializes in creating bespoke dining experiences that combine technical excellence with warm personalized service. Calm under pressure and committed to the highest standards. 

Liam consistently delivers memorable culinary experiences for guests while thriving in the fast paced environment of luxury yachts. Throughout his career Liam has worked in demanding high volume kitchens where precision consistency and creativity were essential. Whether preparing elegant multi course tasting menus vibrant Mediterranean dishes or relaxed family style dining his focus is always on exceeding guest expectations.

Sample Menu

Breakfast

• Poached eggs, Crispy prosciutto, Toasted english muffin, sherry vinegar hollandaise, pea-shoots.
• Poached eggs, roasted peppers, confit tomatoes, freshly baked brioche, sumac and paprika jus.
• Truffle and mature cheddar scrabble eggs, toasted ciabatta, honey and paprika glazed bacon, fresh pea shoots, charred heirloom tomatoes
• Bacon and cheddar quiche loraine with a crispy pâte brisée, freshly sliced citrus.

Lunch

• Confit beetroot, fresh apple, sweetened radish, carrot ribbons, fresh tuna, dijon mustard, fried rice paper, fresh dill.
• Grilled chicken supreme, herbed cous cous, roasted bell peppers, creamy turmeric and garamasala sauce, fresh micro-green salad.
• Herbed bulgur wheat stuffed calamari, tomato glazed Gnocchi, lime zest, lemon whipped feta.
• Grilled prawns, confit mahi mahi, muscle hearts, potato wedges with a classic cezar salad.
• Grilled King oyster mushrooms, puff pastry ring, three way ricotta, fresh heirloom tomatoes

Appetizers

• Raw cauliflower, bell peppers, Blanched carrots, walnuts with a lemon Hummus.
• Freshly baked brioche with assorted spreads.
• Traditional South African biltong, droewors, cashew nuts, red grapes, whipped camembert .
• Fresh fruit platter with assorted cold cuts

Dinner

• Rack of lamb, roasted brussel sprouts, lemon grilled courgette, sweet glazed carrots, red wine demi glaze, dark chocolate greek yogurt .
• Beef fillet, pomme anna, parmesan chip, deep fried kale chip, sautéed spinach, red wine and beetroot jus.
• Grilled Sea bass, linguine , Garlic and white wine sauce, garlic and thyme confit baby tomatoes, black sea salt..
• Roasted chicken, pomme dauphine, fresh mozzarella, assorted roasted vegetables.
• English beef Roast, Yorkshire puddings, sweet sugar snap peas, classic english gravy, roast potatoes, 

Deserts

• Classic creme brûlée, white chocolate and almond biscotti.
• Bay leaf panna cotta, berry coulis, sugar coated hazel nuts.
• Deconstructed cinnamon apple crumble with a blue berry glaze.
• Classic french Tarte Bourdaloue with poached pears and a frangipane filling

Sweet treats

• Lemon curd, lemon cells, puff pastry disks.
• French meringue with fresh black berries.
• Strawberry and balsamic vinegar tartlets.
• Lemon and olive oil cake with freshly brewed coffee