Captain Raul and Chef Katie bring a welcoming blend of professional seamanship, hospitality, and guest-focused service to every charter. Raul’s international sailing background and calm, friendly leadership pair beautifully with Katie’s Mediterranean yachting experience, creative cuisine, and cocktail flair. Together, they create an onboard atmosphere that feels relaxed, polished, and full of island spirit.

Click each crew profile to learn more about their background, experience, and personal story.

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.

Seasonal Fruit Platter & Parfaits
Fresh seasonal fruit served with parfaits.

Carrot, Ginger & Orange Power Juice
Fresh juice with carrot, ginger, and orange.

Loaded Avocado Toast
Served with poached eggs.

Power Smoothie
Banana, date, chia seeds, and peanut butter.

Huevos Rancheros
Classic huevos rancheros.

Berry Breeze Smoothie
Fresh berry smoothie.

Chocolate Chip Banana Pancake Stack
Chocolate chip banana pancakes stacked and served warm.

Fruit Salad & Parfait
Fresh fruit salad served with parfait.

MIDDAY
Beetroot & Orange Salad
Served with walnuts and whipped feta.

Fresh Pita & Dips
Fresh pita served with assorted dips.

Salmon Fillet
Served with orange glaze on a bed of loaded quinoa.

Sushi Spread
Hosomaki, nigiri, and uramaki served with spicy edamame, pickled vegetables, and coconut prawn tempura.

Jerk Yellowtail Snapper Buddha Bowl
Jerk yellowtail snapper served in a Buddha bowl.

Caribbean Meatball Sliders
Served on a soft roll with cheese.

HORS D’OEUVRES
Fresh Focaccia Bites
Served with burrata and roasted peach.

Ahi Tuna Ceviche Tostadas
Ahi tuna ceviche served on crisp tostadas.

Courgette Rolls
Filled with herbed ricotta and mint.

Mini Chicken & Pineapple Skewers
Chicken and pineapple served on mini skewers.

MAIN
Pomegranate & Grapefruit Scallops Starter
Served on a bed of greens follwed with Roasted Loin of Lamb and served with a coriander crust and loaded couscous.

Miso Soup Starter
Served with fresh bread and garlic whipped butter followed with Lemongrass Chicken & Coconut Rice and served with crunchy peanut slaw.

Oyster Flight Starter
Bloody Mary, classic, and pink grapefruit granita follwed with Grilled Beef Tenderloin and served with lime and ginger butter and charred baby vegetables.

Grilled Squid Pescatarian Option
Served with lime and ginger butter and charred baby vegetables.

Breaded Local Fish
Served with chunky chips and veggies.

DESSERT
Lemon Cheesecake
Classic lemon cheesecake.

Mango Panna Cotta
Served with lime and mint syrup, crushed meringues, and toasted sesame seeds.

Banana Bread
Served with rum caramel and vanilla ice cream.

Warm Triple Chocolate Brownie
Served with vanilla ice cream.