Captain Jamie Still and Chef Ina Urfalino bring a polished balance of seamanship, creativity, and guest-focused service to every charter. Jamie’s extensive sailing background and calm command pair seamlessly with Ina’s fine-dining experience, global influences, and passion for personalized cuisine. Together, they create a charter experience that feels thoughtful, comfortable, and memorable from the first welcome aboard to the final meal at sea.

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
Pancake Trio
Plain, blueberry, and chocolate pancakes.

Crêpes
Served with lemon, salted butter caramel, or homemade chocolate.

Caramelized French Toast
Served with chocolate or tonka bean sauce.

Homemade “Grandma Janine” Brioche
Served with mango–coconut compote.

Banana Cake
Served with Madagascar vanilla.

Chia Pudding
With mango and caramelized coconut.

Crispy Waffles

Freshly Baked Chouquettes

Creamy Porridge
Oat or coconut porridge with fresh fruits and honey.

Greek Yogurt Bowl
With thyme honey, citrus, and sweet-savory granola.

Matcha Chia Pudding
With fresh raspberries and toasted coconut.

Creamy Scrambled Eggs
Served with lemon labneh and fresh herbs.

Eggs Benedict

Salmon & Avocado Toast
Served on a crispy waffle.

Crispy Potatoes
With confit vegetables, poached egg, and cheese mousse.

Creamy Coral Lentil Soup
Served with poached eggs and smoked salmon.

Johnny Cake
With confit vegetables, slow-cooked egg, and rocket espuma.

Herb Soufflé Omelet
With crunchy vegetables.

Savory Parmesan Waffle
Served with poached egg and roasted vegetables.

Crispy Chickpeas
With avocado, melting vegetables, egg, and fresh herb salad.

MIDDAY
Lightly Smoked Beef Tataki
Served with infused oil and aged Parmesan.

Crispy Feta
With grilled watermelon, sesame, and mild ponzu.

Warm Burrata
With roasted nectarines, pistachio, and basil.

Soy–Honey Glazed Chicken
With crunchy ginger–lime salad.

Crispy Shrimp
With red cabbage, green mango, and sriracha mayonnaise.

Revisited Vitello Tonnato

Charred Vegetable Salad
With whipped feta and lemon dressing.

Lobster Salad
With fresh fruits, avocado, vegetables, and mango vinaigrette.

Niçoise Salad
With marinated salmon.

Beet Carpaccio
With marinated feta, honey–sesame, and crispy feta.

Buffalo Mozzarella
With heirloom tomatoes and prosciutto.

Greek Salad

HORS D’OEUVRES
Chilled Cucumber Velouté
With smoked yogurt and green oil.

Heirloom Tomatoes
With strawberries, burrata, and white balsamic.

Open Vegetable Ravioli
Served in a clear broth with fresh herbs.

Beet Carpaccio
With raspberry and whipped fresh cheese.

Vegetable Ceviche
With coconut–lemongrass leche de tigre.

Chilled Corn Soup
With coriander and mild chili.

Roasted Vegetables
With black tahini and toasted seeds.

Tomato Tarte Tatin
With burrata chantilly and basil crumble.

Asparagus Folies

MAIN
Roasted Beef Fillet
Served with red wine shallot jus and potato gratin.

Spaghetti alle Vongole

Roasted Chicken
Served with reduced jus and confit vegetables.

Stuffed Pasta
Filled with confit beef and mozzarella.

Crispy Chicken
Served with lemon Greek yogurt and grilled vegetables.

Asian-Style Marinated Salmon
Served with roasted vegetables.

Chef-Style Chicken Parmigiana

Slow-Cooked Veal
Served with light jus and lemon risotto.

Nobu-Style Sea Bass
With mushroom risotto and vegetables.

Roasted Duck Breast
Served with mild pepper or fruit sauce.

Premium BBQ Beef & Poultry
Served with modern homemade sauces.

Caribbean-Style Grouper
With vegetables and sweet potato gratin.

DESSERT
Lunch Desserts
Pineapple Carpaccio
With hibiscus syrup and coconut ice cream.

Raspberry Tartlet
With pistachio cream.

Chocolate Mousse
Classic or tonka bean.

Strawberry–Champagne Soup
With lemon sorbet.

Mango Tartare
With fresh mint and crispy tuile.

Mango–Coconut Panna Cotta

Saint-Honoré

Selection of Ice Creams & Mignardises

Dinner Desserts
Citrus Fruits
With olive oil crumble and ice cream.

Poached Peach
With verbena and lemon granita.

Intense Dark Chocolate Mousse
With olive oil and fleur de sel.

Lime-Infused Rice Pudding
With coconut crumble.

Roasted Banana
With salted butter caramel.

Fromage Blanc
With red berries and hibiscus granita.

Roasted Pineapple
With coconut sorbet.

Paris-Brest

Red Berry Pavlova

Vanilla Crème Brûlée