Captain Maxim Krejsa and Chef Zoë Meyer share a long-standing friendship built on a mutual love of travel, adventure, and life on the water. Having known each other long before entering the yachting industry, they work together with a natural rhythm and easy communication that creates a relaxed, welcoming atmosphere onboard.

Together, they believe the best charters are about more than beautiful destinations. They're about discovering hidden beaches, enjoying spontaneous adventures, sharing exceptional food around the table, and ending each day with great conversation as the sun sets over the islands. Their shared passion for sailing, hospitality, and creating genuine connections ensures every charter feels personal, effortless, and unforgettable.

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
All breakfasts are served as a generous morning spread with a fresh fruit platter, yoghurt and homemade

granola, freshly baked bread and pastries, preserves, fresh juices, coffee and tea.

Turkish Eggs

Poached eggs over garlic yoghurt with Aleppo chilli butter, fresh dill, toasted sesame and warm sourdough.

Smoked Salmon Eggs Benedict

Poached eggs and smoked salmon on toasted brioche, finished with lemon hollandaise, pickled red onion

and fresh chives.

Berry & Mascarpone French Toast

Caramelised brioche with whipped vanilla mascarpone, homemade berry compote, fresh berries and

toasted pistachios.

Avocado & Feta Sourdough

Smashed avocado and whipped feta on toasted sourdough with poached eggs, pickled radish, chilli oil and

fresh herbs.

Lemon Poppy Seed Ricotta Pancakes

Fluffy ricotta pancakes with lemon and poppy seeds, served with blueberry compote, whipped mascarpone

and maple syrup.

Mediterranean Breakfast Board

Eggs to your liking with roasted cherry tomatoes, avocado, whipped feta, olives, cucumber, fresh herbs and

warm flatbread.

Prosciutto Breakfast Croissant

Buttery croissant filled with soft scrambled eggs, prosciutto and melted brie, finished with rocket and a touch

of hot honey.

MIDDAY

Spiced Harissa Chicken & Couscous Salad

Harissa-spiced chicken with couscous salad, roasted vegetables, fresh herbs and a citrus vinaigrette.

Moroccan Spiced Lamb Koftas

Moroccan-spiced lamb koftas with carrot purée, herbed yoghurt raita and warm flatbread.

Miso Salmon Poke Bowl

Miso salmon with sesame soy dressing, rice, avocado, mango, cucumber, edamame and nori.

Grilled Halloumi & Roasted Pepper Pita

Grilled halloumi and roasted peppers with olive tapenade, fresh vegetables and warm pita.

Roasted Tomato, Fig & Grain Salad with Hummus

Seasoned grains with roasted vine tomatoes, dried figs, toasted nuts and seeds, fresh herbs and creamy

hummus.

Harissa Chicken & Quinoa Salad

Roasted harissa chicken served with quinoa, roasted broccoli, cucumber salad, leafy greens and toasted

nuts.

Mediterranean Burrata Pasta Salad

Fresh pasta with cherry tomatoes, olives and herbs, topped with creamy burrata, prosciutto and a touch of

chilli oil.

HORS D'OEUVRES

White Fish & Prawn with Shellfish Bisque

Delicate white fish and prawns served with creamy potato purée, poached egg, rich shellfish bisque and

fresh herbs.

Sea Bass in Saffron Cream Broth

Delicate sea bass served in a fragrant saffron cream broth with roasted mushrooms, sweet carrots and fresh

herbs.

Crispy Prawn Tostadas

Crispy corn tostadas topped with chilli-lime prawns, avocado crema, mango salsa, pickled red onion and

fresh coriander.

Whipped Feta & Roasted Grape Crostini

Toasted sourdough crostini with whipped feta, roasted grapes, hot honey, toasted pistachios and fresh

thyme.

Tuna Tataki Bites

Sesame-crusted seared tuna with avocado, cucumber, ponzu dressing, chilli and crispy shallots.

Crispy Halloumi with Hot Honey

Golden halloumi bites with hot honey, pomegranate, toasted sesame and fresh mint yoghurt.

Beef Carpaccio Crostini

Thinly sliced beef on crisp crostini with truffle aioli, parmesan, rocket and pickled shallots.

MAIN

Lemon Herb Chicken with Tomato Curry Sauce

Tender lemon and herb-marinated chicken served with a rich, lightly spiced tomato curry sauce.

Tomato Risotto with Prawns

Creamy tomato risotto with pan-seared prawns, fresh basil and lemon zest.

Seared Salmon with Leeks & Asparagus

Seared salmon with tender leeks and asparagus, served with lemon butter orzo.

Greek Style Burger with Caramelised Onion

Greek-spiced burger topped with feta, tzatziki and caramelised onion, served on warm pita with a fresh side

salad.

Coconut Chicken Curry

Spiced coconut curry with chicken, potatoes, beans, lentils and bell pepper, served with fragrant basmati

rice.

Prawn Ravioli with Creamy Curry Sauce

Prawn-filled ravioli served in a silky curry cream sauce, finished with chilli oil and fresh herbs.

Slow-Cooked Pulled Pork Tacos

Tender slow-cooked pulled pork in soft tortillas with pickled red onions, charred corn salsa, avocado crema,

fresh coriander and lime.

DESSERT

Raspberry Pistachio Meringue Tart

Buttery tart filled with raspberry cream, topped with toasted meringue, fresh raspberry coulis and crushed

pistachios.

Biscoff Mascarpone Cream Tart

Crunchy Biscoff biscuit base topped with light mascarpone cream, fresh fruit and a dusting of cocoa.

Brown Butter Peach Cake

Warm brown butter cake with caramelised peaches, vanilla mascarpone and toasted almonds.

Passion Fruit Cheesecake Mousse

Light whipped cheesecake mousse with passion fruit curd, buttery biscuit crumble and fresh tropical fruit.

Espresso & Hazelnut Profiteroles

Crisp choux pastry filled with vanilla cream, served with warm espresso chocolate sauce and toasted

hazelnuts.

Lemon Olive Oil Cake

Moist lemon and olive oil cake with whipped ricotta, macerated berries and pistachio.

Warm Mixed Berry Crumble

Warm mixed berries baked beneath a golden almond-oat crumble, served with vanilla bean ice cream and a

touch of lemon zest.