TIRIL
TIRIL
JEAN PIERRE HOFFMAN
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.
Hostess
GENEVIEVE MILLWARD
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.
Specifications
Type | Catamaran |
---|---|
Builder | Sunreef Yachts |
Year Built | 2019 |
Size | 50.00 Ft |
Beam | 9.1 Feet |
Draft | 2 Feet |
Guests | 10 |
Boat Details
Cabins: | 6 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | - |
Wash Basins: | - |
Heads: | - |
Electric Heads: | 6 |
Pick Up Locations
Pref. Pick-up: | Seget Donji |
Other Pick-up: | - |
Details
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Engine Details
Electric engines: 2 x 47 HP Generator: Yes | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Locations
Winter Area: | Croatia |
Summer Area: | Croatia |
Amenities
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | - |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | Yes |
Books: | - |
Board Games: | - |
Sun Awning: | - |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | No |
# Dine In: | - |
Minimum Age: | - |
Generator: | Yes |
Inverter: | Yes |
Voltages: | - |
Water Maker: | Yes |
Water Cap: | 800L |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Inq |
Hairdryers: | - |
# Port Hatches: | - |
Guests Smokes: | - |
Crew Smokes: | No |
Pets Aboard: | Yes |
Pet Type: | - |
Guest Pets: | Yes |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports
Dinghy size: | Yes |
Dinghy hp: | 50 |
Dinghy # pax: | - |
Water Skis Adult: | Yes |
Water Skis Kids: | No |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | 10 |
Tube: | 10 |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | Yes |
Floating Mats: | - |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Genevieve Millward
7 Day Menu Outline
Menu Setup
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
Breakfast
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
Day 1
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
Day 2
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
Day 3
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
Day 4
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
Day 5
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
Day 6
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
Day 7
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








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Please Contact Us For Availability
No Yatch Insight Available.

