I grew up on the west coast of South Africa, just outside of Cape Town.
I have been working on yachts all around the world for the past 6 years. I really enjoy travelling and working at the same time and feel very fortunate to have discovered sailing as a passion and a way to see the world.
Growing up next to the coast made me appreciate and respect the ocean. I took up different water sports at a young age and immediately fell in love with the ocean.
Along with sailing, my other passion is diving. I have been teaching for 2 years now and absolutely love seeing people progress and introducing them to a whole new world. I also really love surfing and documenting everything I get up to in short videos.
I very much look forward to meeting you and welcoming you on the beautiful yacht for an unforgettable vacation.
I am a confident, organised and motivated individual with a passion for cooking. I am always eager to learn and pick up new skills very quickly. Having worked in the service industry for over 7 years I am experienced and proficient at adapting to client needs and providing a high level of customer satisfaction. I am an experienced diver and scuba diving instructor, and also enjoy a range of other outdoor activities and watersports.
Pick Up Locations
Electric engines: 2 x 47 HP
# of Videos:
# Dine In:
# Port Hatches:
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
7 Day Menu Outline
New guests are given a ‘preference sheet’ to fill in, prior to charter, covering any special health or dietary requirements and general requests for catering
Standard continental setup, with freshly chopped fruit and cheese, choice of cereals, yoghurts and milk, toast and spreads, as well as a hot or ‘eggs’ option.
Hot option examples - bacon and eggs of choice, omelette, French toast, pancakes, bacon and egg wrap, eggs benedict.
All tea and coffee options – latté, cappuccino, americano, espresso etc.
Lunch and dinner
Standard meals with an exception for pre-determined dietary requirements (preference sheets)
Lunches One course, with a simpler, more ‘tidy’ meal if underway or moving the boat
Dinners Three-course meal – starter, main and dessert
ARRIVE Watercress Velouté Smooth and creamy watercress soup with soft poached Quails eggs
Fillet of steak
Rosemary and pepper marinated beef fillet with a caramelised onion and red wine reduction served with creamy mash potato and grilled veg
Blood Orange Posset Traditional creamy set dessert with a tangy twist
Chicken quinoa salad Strips of honey soy chicken sprinkled with sesame seeds atop a warm quinoa blend of aubergine, onion, mozzarella and green peppers
Sea Bass Carpaccio Cured slivers of fresh Sea Bass with leeks capers and cornichons
Thai green curry A mildly spicy clam, mussel and stir fry vegetable curry, with a coconut milk and green spice base, served with rice and topped with fresh cherry tomatoes
Mille Feuille Layered sweet pastry dessert with vanilla cream and raspberries
Salmon, Dill & Leek Tartlet Served with buttered new potatoes and a green vegetable selection
Plaice Goujons Strips of crumbed Plaice served with homemade Tartar sauce and leafy salad
Best end of Lamb Served with Dauphinoise potatoes, aubergine purée, Ratatouille and Madeira Jus
Key lime pie A sweetly sour and tart key lime pie with a crunchy crumbed biscuit base
Minestrone Soup A tasty Italian classic soup with a mirepoix of vegetables, pancetta lardons and parmesan croutons
Pea & Mint Risotto Served with baked cod and parmesan crisp
Mango Chicken Griddled chicken breast with mango sauce, roasted Mediterranean vegetables and cous cous
Pain Perdu Homemade Brioche French toast with summer berry compote & Vanilla Ice Cream
Homemade gourmet burgers Homemade beef patties on a warmly toasted bun with fresh greens, pesto, guacamole, cream cheese and a slice of pineapple. Served with salty paprika potato wedges
Thai appetizers Turmeric fish cakes, Pork & Vermicelli spring rolls with tamarind and sweet salsa dipping sauces
Pickled Haddock Cured haddock and carrots with fried potato and bacon, leaf salad and a bacon crumb
Raspberry Mousse A light mousse to melt on the tongue, presented in a chocolate teardrop with fresh berries to compliment
Goats Cheese Pithivier Warm pastry parcel of goats’ cheese with fresh courgette, apple & walnut salad
Pan Seared Scallops On rich cauliflower purée with spiced roasted cauliflower and crispy quails eggs
Beef Stroganoff Sautéed beef slow cooked with mushrooms, aubergine, red wine and cream – served as a penne pasta
Chocolate Hazelnut Negus Soft layers of chocolate sponge and mousse, topped with ganache and accompanied by cocoa nib tuille and pistachio ice cream
Roast Duck Breast Juicy, pink duck breast with crispy skin, served with a beetroot and chickpea salad
Smoked salmon pasta Smoked salmon linguine with a creamy white wine sauce, topped with capers and a sprinkle of parmesan
Chicken breast Grilled tender chicken, sweetcorn a la Françoise & sautéed potatoes
Almond & Pear Tart Layers of frangipane and poached pears on a sweet, flaky pastry base
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
Ahoy! How nice to hear from you. We'll give your note a read and get back to you within the next day. Thank you!