Cyrus Dietz (Captain/Chef), Kate Giebink (Captain/Chef) and Cocoa Salty Paws (Furry Fun Manager)
USCG Captain, PADI/SSI Certified Divemaster and master of baked goodies as well as a mighty fine cocktail, Cyrus started his love for sailing and deep-sea fishing with his father off the coasts of Cape May, New Jersey. That launched a love of all things outdoors – and he has the merit badges to prove it. His keen eye for planning has won him many spectacular experiences. A background in engineering adds to his ability to fit the tool to any job, always prepared with just the right gear for the next adventure.
USCG Captain, PADI/SSI Certified Divemaster and master of crafting a fresh fusion of flavors, Kate started sailing at the ripe age of 4 and she’s been on the wind ever since. Her first visit to the Caribbean was with her father, Dr. Scott Giebink, spending months at a hospital in Haiti helping children. The immersion in the warm culture led to her passion for crafting many more global treks and inspired her love for experimenting with global cuisine. Kate draws from a background in music, design and cuisine to fine tune the ambiance that completes each moment aboard CruiseNautic. And what goes better with the stars then the soft strum of guitar in a live moonlit serenade.
Cyrus & Kate’s love for adventure has led them in many years of whitewater rafting, canyoneering,
4-wheeling, sailing and more. Together, they completed the Bob Marshall Wilderness Open, covering 100 miles of Grizzly-bear-infested Montana forests on foot and packraft. Not only did they survive, they stayed together to take the adventure on to a new frontier. They embarked on an Atlantic crossing with their brand-new Lagoon 42, exploring France, Spain, Portugal and the Canary Islands then landing in their new home seas of the Eastern Caribbean Islands. From the US and British Virgin Islands all the way South to Grenada and The Grenadines, their “backyard view” is in constant rotation as they explore all the magic these islands offer. This is where you come in. We’d love to have you aboard and share all the hidden treasures of the Caribbean as we sail out of the ordinary.
Our third mate, Cocoa Salty Paws. Let’s just say it was crew at first sight. Hailing from Grenada, Cocoa is a Grenadian Pot Hound who has been raised on catamarans since she was 5 days old. She hangs outside, in the salon and the crew stateroom. She never enters the guest staterooms or the port side hull. Cocoa is the perfect addition to our crew. She is entertaining, loyal and always has a full body wag ready to greet you.
Pick Up Locations
2 x 57HP Yanmar
16 kn US Gall/Hr
# of Videos:
# Dine In:
# Port Hatches:
transom area only
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Scuba Diving Details
General Diving Info
Yacht offers diving onboard (additional fees apply*)
Diving Costs information
Our best plates forward.
We are proud to offer a gourmet dining experience, custom-catered to your palate. Kate has had the pleasure of working at a variety of fine establishments, witnessing firsthand how diverse world influences can affect every bite. Cyrus is a master of cocktails and grill, with carefully crafted attention to every detail.
Our menu is focused on a delicious melding of global flavors, injecting the fare of each island. We keep it spontaneous enough to incorporate that day’s catch or freshly gathered conch. You won’t want to miss out on those.
Offering both all-inclusive and partially inclusive menu plan options, you can have all your meals onboard or leave room to explore the island flavors at a local beach grill. We have included a sampling of some of our menu favorites. With your input on personal preferences, we will craft the menu to your desired palate.
Here are some of our favorites. Not seeing what you desire? Share your wildest cravings and we'll raise our recipes to the challenge.
Kamikaze Cakes loaded with fruit and nuts served with a pecan praline sauce.
Eggs Benedict with choice of meats or vegi, served with fruit or hash browns.
Overnight Oats with fresh fruit of your choice.
Egg Polenta Skillet served with homemade tortilla chips.
Breakfast Sammy breakfast sandwich with sausage (or vegi), cheese and creamy chipotle sauce.
Stuffed Crepes with your choice of fillings.
Island Banana Rum Bread put a twist on it and turn this tasty treat into French toast.
Breakfast Burritos piled high with your favorites.
Rum Challah French Toast served with coconut syrup, berries and thick cut bacon.
Lobster Rolls on fresh artisan bread.
Neapolitan Pizza cooked up fresh in our wood fired oven at 905°F.
Spicy Tuna Tartare served with homemade tortilla chips.
Sliders Cuban pork or beef bite sized goodness.
Ginger Lime Mahi Mahi Tacos served with fresh mango salsa and homemade tortilla chips.
Nicoise Salad served with fresh artisan baguette.
Gazpacho served with a choose your own toppings bar.
Cobb Salad served with fresh artisan bread.
Caribbean Crab Cakes served with grilled pineapple salsa and chipotle aioli.
Bruschetta grilled baguette topped with goat cheese, fresh tomato, and basil.
Ceviche served with island greens.
Artichoke Dip served with homemade tortilla chips.
California Rolls served with wasabi.
Smoked Wings dry rubbed or tossed in your choice of sweet, hot or sassy.
Mediterranean Sampler Platter hummus, olives, cheese and fresh artisan bread.
Crab Dip served with fresh artisan bread.
Coconut Curry Choose from seared ahi, pork or chicken served with cilantro lime rice.
Pan Seared Mahi Mahi served with red pepper coulis and black bean mango rice.
Jerk Chicken Or Pork served with beans, rice, and plantains.
Cuban Roast Pork with pineapple slaw and sweet potato home fries.
Gorgonzola Crusted Filet Mignon served with spinach, roasted fennel, and grapefruit salad.
Thai Peanut Chicken Skewers served with Thai peanut sauce, veggies and white jasmine rice.
Catch Of The Day steamed in banana leaves and served with Spanish style potatoes.
Lobster Bake served with butter, asparagus and garlic mashed potatoes.
Greek Lemon Chicken chicken stuffed with feta, olives and topped off with lemon, served with caesar salad.
Coconut Cream Pie
Bread Pudding served with praline sauce.
Key Lime Pie
Salted Carmel Brownies
Chocolate Lava Cake served up hot.
Pumpkin Pie- Cyrus recommends this one for breakfast too.
Ice Cream with fruit, nuts and sauce toppings bar.
Fresh Baked Cookies - tell us your favorite and we will make them fresh.