Captain Pieter Moller

Pieter grew up on the west coast of South Africa in a small town called Vredenburg, spending weekends and holidays free-diving for lobster. 

After 16 years in the family business, the call of the sea finally became too strong to ignore, and he decided to pursue a career as a yacht Captain. 

He has a passion for fishing, diving, water sports, and all things ocean-related, and loves sharing these experiences with guests while exploring the beautiful Caribbean. With six years of experience as a Captain, Pieter has put down roots in the Caribbean, which he now proudly calls home. 

His first love, however, came long before sailing. As a Divemaster, diving will always be his greatest passion. With extensive knowledge of the ocean and its marine life, he enjoys sharing his enthusiasm and educating the next generation of divers. 

When he isn't at the helm, you'll find him crafting Instagram-worthy cocktails. As an accomplished mixologist, he'll make sure you always have a drink in hand.

Chef Julia Creigh

Coming across the seas from the East Coast of Australia, Julia grew up baking alongside her mother and grandmother learning the home classics and passed down family recipes. After a challenging few years working as pediatric nurse during the global pandemic, she took the opportunity to explore the world, tasting culinary delights in many parts of Asia and Europe. 

Julia comes from a strong hospitality background working in several established venues in Sydney both behind the bar and front of house. She has completed a number of culinary courses with Le Cordon Bleu, the Australian Patisserie Academy and now Galley Gang and is so passionate about delivering delicious food and a unique hospitality experience.

First Mate GK Hwata

Born in Zimbabwe and raised between Zimbabwe and South Africa, I have always been happiest in the water. Fishing, spearfishing, freediving and scuba diving have always been my greatest passions, alongside volunteering with the National Sea Rescue Institute in South Africa. In 2017, I decided to make the ocean my office and became a scuba diving instructor. Since then, I have been fortunate enough to exploring some of the best dive sites on the planet. 

One of my greatest passions is continually expanding my knowledge of the ocean. Over the years, I have completed courses in underwater photography and videography, as well as shark awareness and behavior.

After nine years as a diving professional, the time has come for a new adventure—one that allows me to spend more time on top of the water than beneath it. I am looking forward to creating unforgettable experiences for guests onboard and helping them make memories that will last a lifetime.

T H E  H E A R T OF THE YACHT 

SHE SAVED LIVES AS A NURSE DURING THE PANDEMIC, AND NOW JULIA IS FOLLOWING HER LOVE FOR CULINARY ARTS WITH A SECOND CAREER AS A YACHT CHEF. SHE IS AN AUSTRALIAN WITH A PASSION FOR TRAVEL. DURING THESE TRAVELS, SHE FOUND HER PASSION FOR COOKING AND EXPLORED THE IDEA OF COOKING ON YACHTS FULL-TIME. NOW IN HER 4TH SEASON, JULIA CONTINUES TO CREATE NUTRITIOUS AND DELICIOUS FOOD IN THE GALLEY. COMING FROM A LARGE FAMILY, BRINGING PEOPLE TOGETHER AROUND A TABLE TO ENJOY A MEAL AND SHARE STORIES IS ONE OF LIFE’S GREATEST MOMENTS IN HER EYES, AND SHE CANNOT WAIT TO WELCOME YOU ONBOARD LYRA AND SHARE THIS EXPERIENCE WITH YOU ALL.

Breakfast
Served daily with a fresh fruit platter, yogurt parfait, smoothie bowl or baked good.

Cilbir Eggs - Herbed Greek Yogurt, Poached Eggs, Chilli Bacon Crisp, Pickled Onions, Fresh
Herbs & Artisan Bread
Smoked Salmon Screggs - Homemade Sourdough, Chive Cream Cheese Scrambled Eggs,
Fried Capers, Smoked Salmon, Lemon & Sesame Seeds
Caramelised Pear Brioche French Toast - Brioche French Toast, Caramelised Pear, Maple
Mascarpone Cream, Crushed Pistachios & Crispy Bacon
Sweet Potato Breakfast Bowl - Roasted Sweet Potatoes, Beetroot Hummus, Garlic Roasted
Tomatoes, Crispy Chorizo, Poached Egg, Goats Cheese, Spinach & Sprouts
Pomegranate Avocado “Toast” Hashbrowns - Homemade Hashbrowns, Smashed Avocado,
Poached Eggs, Crumbled Feta, Parsley, Pomegranate, Sesame Seeds & Chilli Oil Drizzle
Loaded Breakfast Tacos - Sautéed Sausage & Red Peppers, Cheesy Scrambled Eggs,
Avocado Crema, Pickled Onions & Jalapenos on a Flour Tortilla
Maple Butter Pancake Stack - Buttermilk Pancakes, Caramelised Banana, Fresh Berries, Maple
Butter & Crispy Bacon

Lunch

Sesame Tuna Poke Bowl - Edamame, Smashed Cucumber Salad, Wakame, Nori, Mango &
Pickled Ginger
Spiced Beef Koftas - Butterbean, Cucumber & Cous Cous Salad, Sumac Pickled Onions,
Za’atar Hummus, Feta, Pomegranate & Parsley
Yuzu Chicken Caesar Salad - Kale & Romaine, Crispy Pancetta, Parmesan, Roasted Chickpeas
& Caramelised Onion Focaccia
Blackened Mahi Mahi Tacos - Pineapple Slaw, Avocado Jalapeño Crema & Cilantro with
Chipotle Butter Charred Corn
Crispy Skin Salmon - Spring Green Orzo Salad, Fried Capers, Fresh Dill, Feta & Grilled Lemon
Cajun Butter Shrimp Roll - Brioche Bun, Gem Lettuce, Dill Mayo & Lemon
Thai Beef Noodle Salad - Grilled Lemongrass Strip Steak, Rice Noodles, Crushed Peanuts,
Nam Jim & Red Chilli

Small Bites

Grilled Peach Bruschetta with Pearl Mozzarella & Basil Oil
Honey Baked Brie Bites with Roasted Walnuts & Thyme
Charred Jalapeño Poppers with Hot Honey Drizzle
Tuna Tostadas with Mango Salsa & Guacamole
Charcuterie
Coconut Shrimp with Furikake & Yuzu Mayo
Tropical Mahi Mahi Ceviche with Plantain Chips
 

Appetizers

- Rocket, Fennel & Shaved Parmesan Salad
- Charred Prawns, Feta, Mint & Watermelon Salad
- Tuna Tataki, Ponzu & Mixed Sesame
- Shrimp Aguachile, Cucumber, Avocado, Lime & Cilantro
- Goats Cheese & Thyme Tartlet with a Caramelised Onion Jam
- Thai Crab Cakes, Pickled Carrot & Sweet Chilli Lime Sauce
- Romesco Gildas, Queen Green Olives, Pepperoncini, - – Manchego & Jamon

Mains

Slow Braised Beef Short Rib Ragu - Homemade Tagliatelle, Fresh Parmesan & Basil Oil
Herb Crusted Pork Tenderloin - Cauliflower Puree, Rosemary Potatoes, Blanched Asparagus &
Chimmichuri Sauce
Sushi Night - Mixed Maki & Uromaki, Seared Salmon Nigiri, Tuna Avocado Onigiri, Edamame,
Pickled Ginger, Wasabi & Soy
Peruvian Spiced Chicken - Saffron Rice, Red Pepper Mango Salsa, Fried Plantains & Aji Verde
Sauce
Beef Tenderloin - Pomme Puree, Honey Roasted Carrots, Brussel Sprouts & Red Wine Jus
Seared Red Snapper - Thai Coconut Curry, Garlic Snake Beans & Ginger Scallion Salad
Spanish Tapas & Seafood Paella - Warm Marinated Olives, Red Wine Chorizo, Blistered
Shishito Peppers, Grilled Zucchini
 

Dessert

Baileys Tiramisu with Shaved Dark Chocolate
Orange Olive Oil Cake, Citrus Cream, Lemon Curd & Thyme
Matcha White Chocolate Panna Cotta with Strawberry Coulis & Maple Sesame Tuile
Tres Leche Cake, Cinnamon Cream & Fresh Strawberries
Hazelnut Brownie with Baileys Marscarpone Cream & Caramelised Roasted Hazelnuts
Tropical Rum Glazed Pineapple with Coconut Gelato, Toasted Coconut, Lime & Mint
Crème Brûlée with Seasonal Berrie