CAPTAIN - CRAIG DORING, USA
Captain Craig Doring charters voyages aboard various catamaran yachts in the LAGOON fleet. Craig has been sailing for over 25 years and brings his love of the ocean, knowledge of the seascape, and passion for cuisine and cooking into his charters, working with clients to create a memorable experience aboard.
Captain Craig Doring has been sailing since the age of 14. He is a graduate of the University of Washington and sailed for several years racing sloops in the Puget Sound and joining his uncle on cruises in the San Juan Islands.
After many years fishing the Nor and Bering seas, Captain Craig Doring returned to his passion of sailing personal yachts with Moorings and delivering private yachts throughout the Caribbean. As proprietor of Excalibur Adventures, a small charter company founded in 2000, Captain Craig catered to serving youth in their sailing adventures. Eventually Captain Craig moved from mono-hulls to catamarans and now commands a wealth of knowledge sailing and maintaining LAGOON catamaran yachts.
United State Coast Guard 1790Captain's License #:2525140
(Master, 100 Ton License)
CHEF - PRAMILA DURAILI
Pramila started her adventures from Nepal far from the sea. Her uncle was the chef to the British High Commissioner and when his assignment in Nepal was completed Prami and her uncle were asked to accompany the high commissioner to Manchester. Prami grew up helping her uncle as the sous-chef for embassy functions. When the High Commissioner was assigned to the Bahamas, Prami again was asked to join them.
Nepal is situated between India and China. The cuisine is a fusion of the Orient and Asia. Prami’s amazing journey gives her a diverse set of influences and culinary skills. She can personalize your menu to suit your preference while adding an exotic touch. The Bahamas is abundant with fresh seafood. Local grouper, lobster, stone crab and mahi mahi are our favorites.
After 19 years of living in the Bahamas Prami has just completed her second year on the Samoru ll and has fallen in love with the sea.
Pick Up Locations
Staniel Cay Yacht Club
10 US Gall/Hr
# of Videos:
# Dine In:
# Port Hatches:
Aft deck only
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
(Served with your choice of coffee, tea, mimosas, bloody marys, and a selection of juices)
Grand Marnier French Toast
(topped with custard and raspberry reduction)
(Toasted muffin with Canadian bacon, poached eggs, and hollandaise sauce)
Bagel and Lox Plate
(Toasted bagel, smoked salmon, dill cream cheese, capers, red onion)
(Served with Cannadian maple syrup)
Bacon and Eggs
(Served with Crisp Rosti Potatoes)
Biscuits and Gravy
(Southern buttermilk biscuits topped with sage sausage gravy)
Each breakfast is served with a choice of:
Blackened Grouper Spinach Salad
(Blackened grouper served on a bed of spinach with roasted vegetables, quinoa, avocado, almonds, dried cranberries, and tossed with balsamic Dijon dressing)
New American Grilled Panini with Gazpacho Soup
(Pesto, caramelized onion, avocado, roasted red peppers, gruyere, roasted chicken on ciabatta bread)
Spicy Citrus Fish Tacos of the Day with a Mexican Bean Salad
(Freshly caught fish from Captain Craig, grilled and served on warm, soft flour tortillas with homemade guacamole and salsa, shredded cheese, siracha sour cream, black beans, with a citrus slaw)
(Pulled chicken with mayonnaise, celery and dried cranberries. Seasoned with Jamaican curry)
Mediterranean Roasted Cauliflower salad
(Roasted cauliflower with sliced almonds served over a bed of mixed greens)