***SKiPPER Capt. Olivier Pilon
With more than 6 years experience as a professional Captain and skipper on racing sailing yacht. I gained more than 10 000 nautical miles cruising the Caribbean, the east coast of the USA and Canada. I have extensive experience in chartering the Virgins Islands as well as in lesser known locations. I have a strong focus on providing safe, secure and an enjoyable environment for our guests.
Olivier has chartered in the Virgins for the past 5 seasons.
"I’m ready to be your captain!"
Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality industry. She has both worked in and owned her own restaurants. She is very experienced in all types of cuisine. She is happy and able to cater for most dietary needs.
For the last 8 years, Roma has called the Caribbean home. This is reflected in her dishes using local products and flavors to create unique, wonderful fusion dishes. Her meal never fail to impress.
Roma has an outgoing personality and loves to entertain her guests and spoil them with fine food. She also has a vast knowledge of the BVI and loves to share it!
Qualifications: 30 years at the University of life cooking school. STCW 2010. PADI Dive Master. Emergency First Responder.
Languages: English, Afrikaans
All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies
Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.
Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.
Mini Fritatas – Parma ham, swiss cheese and potato bake
French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella
Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.
Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.
Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.
Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.
Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.
Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.
Baked Brie With Balsamic Reduction and Cherry Tomatoes – Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.
Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.
Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.
Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.
Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.
Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.
Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.
Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new potatoes, roasted butternut and almond green beans.
Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.
Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.
Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.
Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.
Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.
Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.
Death By Chocolate Cheesecake – No description needed!
Winter 2020 to 2021
Winter 2021 to 2022
MINIMUM NIGHTS: 4
OPTIONAL LARGER TENDER: 22ft tender with 230HP outboard at $3000 per week (rated for up to 20 guests!)
Christmas/New Years weeks:
Christmas week must end by 28 December
New Years week can begin no earlier than 27 December
8 guests for 7 nights aboard: US$38,000
9 or 10 guests for 7 nights aboard: US$43,000
_________ Half Board:
$150 discount per person, 7 breakfasts, 4 lunches, 3 dinners included, other meals taken ashore at guests expense.
______________ VI Local Sampler:
$75 discount per person, 7 breakfasts, 5 lunches, 5 dinners included, other meals taken ashore at guests expense.
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat