Captain Pieter Möller

I grew up on the west coast of South Africa. I have had a love for the ocean from a young age. Spending weekends and holidays free diving for lobster and abalone. After completing high school, I started working in our family business that specialized in mechanical maintenance and steel fabrication. But after 16 years the call of the ocean finally became too strong. I decided to leave our family business and pursue my love for sailing and diving. My career as captain started back in Cape Town where I was captain on a 65ft classic schooner. Captaining in Cape town thought me a lot when it came to dealing with extreme conditions. Big seas and strong winds. But Cape Town wasn’t enough for me. So, I decided to set my sights on other more tropical destinations, and it brought me to the Caribbean where I got the opportunity to charter in the BVI, St Maarten, Antiqua, St Vincent and the Grenadines, St Lucia. I also sailed Zanzibar off the East Coast of Africa.

As captain I pride myself on having an immaculately maintained boat in order to provide the highest level of charter service to my guests. Safety is always my number one priority but at the same time ensure that my guests are having fun and creating memories for life. Way before my guests arrive onboard, I make sure I gather an understanding of what they expect from their time onboard. BVI being an amazing destination, has so much on offer from busy beach bars to secluded beaches and anchorages where not a single other boat is in sight. Amazing snorkeling and diving at famous sites like the Rhone or sailing up to Anegada where you can get some of the biggest freshest lobster I have seen in the Caribbean.

Xander Botha (First Mate/Chef)

Born and raised in South Africa, Xander Botha grew up with a love for bold flavours, vibrant colours, and the joy of bringing people together around the table. His culinary journey began with formal training and three years of experience in kitchens ashore, where he honed his skills and developed a passion for creating dishes that celebrate freshness and creativity.

But the call of the ocean proved irresistible. Trading the security of land-based kitchens for the adventure of life at sea, Xander brought his talents aboard luxury catamarans, blending fine dining with the rhythm of the waves. His menus are inspired by global influences while honouring seasonal and local ingredients, delivering meals that are as unforgettable as the breathtaking backdrops they are served against.

Life at sea has given Xander the chance to merge his two passions—food and adventure. Whether preparing elegant meals for charter guests or curating menus that tell a story, he approaches every dish with dedication, creativity, and a warm touch of South African hospitality.

With his adventurous spirit and passion for creating unforgettable experiences, Xander ensures that every meal becomes more than just food—it’s a moment of connection, joy, and discovery shared around the table.

Sample Menu

Breakfast

Smokey mushroom frittata with roasted baby tomatoes and brioche
French Toast with bacon, berries and maple syrup with banana muffins
Cheese and chives flapjacks with fried eggs
Salmon and avo Eggs Benedict
Spinach and feta egg buns with garlic mushrooms

Lunch

Herby Lemon Prawn Stir Fry with Vermicelli Noodles
Tuna poke bowls with sushi rice
Coconut-Crusted Red Snapper with Mango Salsa, Cilantro-Lime Quinoa & Charred Zucchini
Chargrilled chicken on a bed on mixed vegetables with a creamy Romesco sauce and black rice
Sesame crusted salmon on a bed of coconut rice with an aromatic Thai red curry broth
Steak tacos, chipotle, char grilled veg, avocado and cheese

 

Appetisers

Mushroom risotto with Parmesan and almonds
Sweet potato medallions topped with Caramelised onion and bacon with spicy mustard drizzle
Spinach and Ricotta Ravioli with a tomato consommé
Watermelon, radish, pinenut and feta salad
Glazed pork and pineapple skewers with Chilli - lime drizzle and beetroot
purée

 

Entree

Peanut and pumpkin seed crusted tuna steaks with tomato basil compote and mash potatoes
Chicken Thai green curry with lime rice
Calamari, fresh linguine pasta with a rich marinara sauce
Lamb chops , mint pesto, roasted potato and caramelised baby carrots
Beef Fillet, grilled strawberry, roasted beetroot with a pepper and balsamic sauce and crispy kale

Dessert

Chai spiced panna cotta with a pistachio toffee
Chocolate soufflé with a spiced orange sauce
Mango crème brûlée with passion fruit puree