ABBY NORMAL 3

Captain Chester La Roux

Chester Le Roux is a highly experienced yacht captain with over a decade of professional command across private and charter vessels throughout the Caribbean, known for his meticulous vessel upkeep, calm leadership, and exceptional guest‑focused service. Drawing on roles from The Moorings to luxury private catamarans such as SY Euphoria and SY L’Amour, he blends deep technical competence with a refined hospitality touch, consistently delivering seamless itineraries, safe operations, and memorable charter experiences. His background includes managing high‑volume bareboat fleets, running bespoke luxury charters, maintaining strong broker relationships, and handling full maintenance responsibilities

First Mate & Chef Shannon has been living an adventurous life as a sailing professional for nearly a decade on 170+ charters in the BVI. Originally from South Africa, she has been Abby’s chef since day one, invested in treating her guests with the utmost care. A master at the helm and a creative in the kitchen, Shannon’s calm confidence will be sure to deliver a 5-star experience.

Their knowledge of the islands, commitment to providing a five-star guest experience, and above-and-beyond care for your itinerary truly set your experience apart. Sail between islands, lounge on the beach, or explore colorful coral reefs. Linger over long walks on secluded beaches, sip cocktails in charming bars like the Soggy Dollar and Foxy's, and sandy restaurants like Cooper Island Beach Club and Saba Rock. Visit the Anegada beaches, jump off the Willy T, and play yard games in the sand at the B Line. Your crew will work diligently to ensure the comfort, safety, and enjoyment of every guest!

Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served with a fruit chutney. Fresh baked bread.

Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served with a crisp dry white wine.

Dessert : French apple cake with chunks of sweet apple nestled in tender buttery rum cake. Covered in sugar powder and served with a lightly sweetened whipped cream or vanilla ice cream.

Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.

Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.

Snack : Freshly cut veggies with assortment of dips

Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and French ratatouille.

Dessert : Creamy and delioushly rich chocolate mousse, covered in shaving of rich dark chocolate and fresh strawberries.

Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.

Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots of veggies, seasoned in soy, honey and plenty of sesame with warm bread.

Snack : Hummus with Pita bread.

Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce, served with fresh vegetables and home baked bread.

Dessert: Caribbean Key lime pie

Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.

Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.

Snack : Cheese platter, crackers and fruit.

Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled on a bed of pasta. Served with garden salad and fresh baked bread.

Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.

Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season, served with assortment of cereal, juice, coffee and tea.

Lunch : Beef burgers grilled, with a selection of toppings, served with fries.

Snack : Caprese Crostini, crusty bread with cheese and marinated basil.

Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby potatoes. Baked bread and garden salad.

Dessert : Panna cotta, simple and elegant.

Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and tangy. Toast, jams, juice, coffee & tea.

Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.

Snack : Charcuterie board.

Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan and steamed basmati rice and watermelon feta salad.

Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream and drizzled with toffee sauce and grated chocolate.

Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.