Rob and Belinda have been a couple for thirty years and have spent a large part of that time working together as a team.
They have a passion for world travel and adventure, and have the unforgettable stories to accompany their many unique life experiences. They both share a love of food and entertaining and will happily go the extra mile to accommodate guests.
Together, Rob and Belinda have vast experience on the ocean, their “happy place” as Rob refers to it. They spent four years cruising the world on their own catamaran with their two children and are anxiously awaiting their return to the sea where they can again set sail on Belle Vie.
Born in South Africa and growing up on the East coast of Kwa Zulu Natal, Rob has been a “water boy” his whole life. He is an accomplished sailor with over 30,000 sea miles under his belt on a range of vessels. This was achieved through skippering yachts and cruising along the African coast. Together with his family, he also spent four years cruising the East Coast of Africa, Indian Ocean, SE Asia, Indonesia, and Australia.
Rob has a passion for the ocean, and loves water sports. He is a qualified life saver, advanced diver and fisherman with a particular passion for salt water fly-fishing. He loves to go out and hopefully return with something delicious to toss on the BBQ. Mountaineering is Rob's other passion and he has hours of adventures on mountains spanning the globe.
When Rob is not out skippering and entertaining, you will see him working in the galley with Belinda. Cocktails and the BBQ are part of Rob’s regime, and he knows the perfect story to tell while you enjoy them!
Born and raised outside of Durban, South Africa Belinda has spent her life close to the sea, camping, swimming, scuba diving and fishing as well as hiking and climbing the inland Drakensberg mountains. She is a ‘people’s person’ and in addition to her culinary training, is also trained as a professional nurse, specializing in maternity.
Belinda is a passionate cook who has been influenced by travel and time spent in many different countries. She is particularly fond of Asian cuisine, Thailand, Malaysia, and Vietnam, but also enjoys the Indian and Mediterranean influences. She loves to cook the ‘catch of the day’ as provided by Rob and pair it with local, fresh, seasonal ingredients. She enjoys bright and bold flavors, especially citrus notes which do well to compliment the Caribbean climate.
Waking up to fresh morning coffee and watching the sun set with drinks and appetizers are the absolute essence of life aboard and she can’t wait to welcome you!
Pick Up Locations
West End, BVI
BVI only at this time
13Kw Onan Generator
Caribbean Virgin Islands (BVI)
Caribbean Virgin Islands (BVI)
# of Videos:
# Dine In:
# Port Hatches:
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
S/S ladder of scoop steps
B’s Delicious Dishes - Sample Menu
For the Table: - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.
Eggs Benedict with Black Forest ham or crispy bacon or wilted spinach on an English muffin or black mushroom (V/GF)
Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
Shaved smoked salmon with lemony cream cheese and dill on a bagel
Halloumi cheese fingers with roasted baby tomatoes and basil pesto (V)
Soft scrambled eggs with zingy green cilantro chutney on a crunchy Indian crisp (V)
Avocado on toast with crispy bacon or crunchy seed topping (V)
Caramelised French toast with banana, honey and cinnamon
Bake of the morning eg date & banana / bran & raisin / carrot & pineapple muffins / croissants / pastry
Black and white sesame crusted seared tuna with hot and spicy Asian vermicelli salad
Pan-fried ‘fish of the day’ with spiced turmeric Zanzibar potatoes and crispy garden salad
Juicy chicken skewers with herby tabbouleh and yoghurt cucumber tzatziki ( substitute halloumi for Vegetarian)
Sizzling garlic prawns with avocado salsa and fresh bread to mop up the garlic butter
Juicy Cheeseburger with BBQ sauce and salty oven baked potato wedges
Fresh fish fillet on smashed potatoes with herby green salsa verde sauce
Whole Spiced BBQ Fish with savoury nutty rice and green beans
Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
Grilled steak taco with red onion, avocado salsa, lime and crumbly white cheese
Steamy White Wine Mussel Pot with and hot garlic bread
Asparagus crepes with a creamy cheese sauce (V)
Happy Hour Appetisers:
Yacht cured fish gravlax with toasted rye bread, Dijon crème fraiche and pickles
Vietnamese colourful crystal spring rolls with dipping sauce
Tomato, basil and haloumi skewers
Sticky pork riblets
Mediterranean Mezze of flat bread, vegetables, and dips
Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
Hummus loaded with pine nuts, olives, parsley, and olive oil with focaccia
Baked brie topped with mixed nuts and honey
Crispy topped fish with olives, tomato and crunchy capers on zucchini noodles
Beef steak with cauliflower puree, sauteed mushrooms and spinach
Chicken roulade stuffed with mozzarella, basil and sundried tomatoes on roasted pumpkin squash and parmesan green beans.
Creamy chicken korma curry with basmati rice, sambals and crunchy pappadums
Blackened Cajun Mahi-Mahi on smashed garlic potatoes with roasted corn salsa
Seafood spaghetti Marinara or spicy Tomato Arrabbiata(V)
Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli
Peppercorn crusted beef tenderloin mustard mashed potato and seasonal greens
Mongolian beef stir fry with fragrant steamed white rice and fresh cucumber salad
Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad
Stuffed butternut squash with feta and pesto (V)
Spaghetti Limone with grilled asparagus (V)
Zesty lemon meringue roulade with whipped cream
Spiced poached pears with amaretti biscuits and vanilla bean ice cream
Espresso tiramisu with a touch of Kahlua
Coconut panna cotta with toasted coconut and mango mint salsa
Chilled stem ginger Cheesecake with ginger syrup drizzle
Pavlova pillows with whipped cream and seasonal fruits
Grilled pineapple with buttery rum sauce and ice cream
Double chocolate tart with fresh orange segments
Cream puffs with hot chocolate sauce
South African Tipsy Tart with vanilla ice cream
Winter 2022 to 2023
GENERAL NOTES: MINIMUM NIGHTS: 5, Inquire for less For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Dream Caribbean Blue has a partnership with Limin’ House in the British Virgin Islands where guests can choose a stay at the villa, on a yacht, or a combination of both. Guests will have dedicated staff inclusive of a chef that will prepare breakfast, lunch and dinner for every day of their stay, whether land or sea. https://www.liminhouse.com
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.