Tabula Rasa’s crew is both owned and operated by Demian and Angie Thomas. Purchasing this boat has brought a dream to fruition that Demian has had for decades. Demian and Angie have three kids and live in Redmond, WA.

Demian has been in the yachting industry for 30 years, with experience on everything from dive boats to America’s cup sailboats, to 50+ meter yachts. His parents built a 46’ wooden sailboat by hand and the family sailed away from South Africa when Demian was 14. He has crossed the Atlantic seven times, worked feverishly in yachting while stationed on St Maarten in the Caribbean for 12 years, captained vessels in Ft Lauderdale, until the last yacht he was skippering got sold, which took him from Florida to Seattle via the Panama Canal. He met Angie in 2015, shortly before the same boat sold again, which helped him decide to start a marine management and service company in the Seattle area. Demian is an accomplished surfer and formally sponsored kite boarder, rounding out his passion for being on the sea. 

Meet Your Chef – CJ Bezuidenhout

Originally from White River, Mpumalanga, South Africa, my passion for cooking grew from a love of food, creativity and bringing people together.

After discovering the world of fine dining through a five-star lodge experience, I decided to pursue cooking professionally and further my training in cape town.

Now, I'm bringing my passion to the Caribbean, where I look forward to creating fresh, flavourful dishes and unforgettable dining experiences for every guest on board.

From South Africa to the Caribbean, one plate at a time.
 

A sampler from the galley on TABULA RASA

DAY 1

Welcome Aboard

A considered selection of fresh, balanced dishes prepared on board.

LUNCH

Lemon-Herb Chicken & Parmesan Orzo

Roasted seasonal vegetables, fresh herbs and a light lemon dressing.

DINNER · STARTER

Garlic & Herb Stuffed Mushrooms

Baked mushrooms filled with garlic, fresh herbs and Parmesan, finished with delicate lemon zest.

DINNER · MAIN

Pan-Seared Sea Bass

Baby potatoes, asparagus and a delicate lemon-butter sauce.

DINNER · DESSERT

Mango & Lime Sorbet

Fresh berries, mint and a bright tropical finish.

DAY 2

Fresh & Elegant

A considered selection of fresh, balanced dishes prepared on board.

BREAKFAST

Smoked Salmon, Scrambled Eggs & Avocado

Rye toast and a small tropical fruit platter.

LUNCH

Chilled Prawn Salad

Feta, olives, cucumber, cherry tomatoes and a bright lemon-lime vinaigrette.

DINNER · STARTER

Mini Caprese Skewers

Tomato, mozzarella, basil and balsamic glaze.

DINNER · MAIN

Beef Fillet

Cauliflower purée, green beans and red-wine jus.

DINNER · DESSERT

Vanilla Panna Cotta

Berry compote with a hint of fresh lime.

DAY 3

Garden & Sea

A considered selection of fresh, balanced dishes prepared on board.

BREAKFAST

Banana Pancakes

Greek yoghurt, a drizzle of honey and a small tropical fruit platter.

LUNCH

Grilled Citrus Chicken Salad

Avocado, cucumber, cherry tomatoes, baby leaves and fresh herb-lime dressing.

DINNER · STARTER

Watermelon & Feta Bites

Fresh mint and a light lime finish.

DINNER · MAIN

Pan-Seared Mahi-Mahi

Citrus quinoa, grilled courgettes and lemon-dill sauce.

DINNER · DESSERT

Chocolate Mousse

Fresh raspberries and seasonal fruit.

DAY 4

Comfort with Refinement

A considered selection of fresh, balanced dishes prepared on board.

BREAKFAST

Avocado Toast & Poached Eggs

Grilled tomatoes and a small tropical fruit platter.

LUNCH

Grilled Chicken Caesar Salad

Crisp romaine, Parmesan, sourdough croutons and light classic Caesar dressing.

DINNER · STARTER

Plantain Crisps

Smooth avocado-lime dip.

DINNER · MAIN

Wild Mushroom Risotto

Roasted vegetables, Parmesan, fresh thyme and garlic.

DINNER · DESSERT

Lemon Posset Brûlée

Silky lemon cream with a caramelised sugar crust and fresh berries.

DAY 5

Island Notes

A considered selection of fresh, balanced dishes prepared on board.

BREAKFAST

Tropical Smoothie Bowl

Granola, chia seeds and a small fresh fruit platter.

LUNCH

Fresh Fish Tacos

Cabbage slaw, mango salsa, avocado and lime yoghurt.

DINNER · STARTER

Crispy Prawn Bites

Sweet chilli-lime dipping sauce.

DINNER · MAIN

Rosemary Lamb Cutlets

Sweet-potato mash, seasonal green vegetables and light mint-lime jus.

DINNER · DESSERT

Coconut Panna Cotta

Passion fruit and fresh berries.

DAY 6

Classic Yacht Dining

A considered selection of fresh, balanced dishes prepared on board.

BREAKFAST

Smoked Salmon Eggs Benedict

Toasted English muffin, poached eggs and hollandaise, with a small tropical fruit platter.

LUNCH

Grilled Chicken & Avocado Wraps

Cucumber, crisp lettuce, tomato and lemon-herb yoghurt, with a fresh side salad.

DINNER · STARTER

Beef Crostini

Horseradish cream and fresh herbs.

DINNER · MAIN

Slow-Braised Beef Short Rib

Potato purée, glazed carrots and red-wine jus.

DINNER · DESSERT

Chocolate Fondant

Vanilla ice cream and fresh tropical fruit.

DAY 7

A Bright Finale

A considered selection of fresh, balanced dishes prepared on board.

BREAKFAST

French Herb Omelette with Mushrooms

Grilled tomatoes, sourdough toast and a small tropical fruit platter.

Ship's Bar

Tabula Rasa stocks up the bar aboard to guests' preferences.  
Our "ship's bar" list includes these fine brands:

Absolute Vodka
Finlandia Vodka
Tito’s Vodka

Tanqueray Gin
Bombay Gin
Beefeater Gin

José Cuervo Gold Tequila

Mount Gay Rum
Cruzan Gold Rum (flavoured rums too)
Bacardi Rum
Old Nick Rum
Malibu Coconut Rum
Captain Morgan Spiced Rum

Johnny Walker Black Label Scotch Whisky
J & B Scotch Whisky
Seagram’s VO Canadian Whisky
Crown Royal Canadian Whisky
Jameson Irish Whiskey
Jack Daniels Tennessee Whiskey

Martell VS Cognac
Kahlua liqueur
Bailey’s Irish Cream
Grand Marnier liqueur
Amaretto Di Saranno

Budweiser
Bud Light
Heineken
Amstel Light
Carib
Coors Light
Red Stripe
Presidente

And a selection of wines based on the guests’ preferences.