KINGS RANSOM
Main Salon
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Sail |
| Beam: | 11.58 Metres |
| Draft: | 1.6 Metres |
| Pax: | 10 |
| YearBuilt: | 2008 |
| Builder: | Matrix Yachts |
| JetSkis: | No |
| Flag: | BVI |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
-
Diving Costs information
-
Born and raised in South Africa, Rohan’s passion for nature, adventure, and hospitality shaped his career long before entering the yachting industry. After managing a luxury game lodge in the Greater Kruger National Park and working alongside rhino and pangolin conservation teams, his love for the natural world soon extended from the bush to the sea.
Rohan began his sailing career along South Africa’s rugged West Coast before venturing abroad to explore new cruising grounds and expand his experience within the yachting industry. With a calm, confident presence onboard and a strong foundation in professional seamanship, he combines capability, adaptability, and an approachable style that immediately puts guests at ease.
Dedicated to continual growth within the maritime sector, Rohan thrives in dynamic environments and enjoys refining his skills through new experiences and challenges. His background spans both charter sailing yachts and motor yachts, giving him a versatile and well-rounded approach to life at sea.
Comfortable in both high-energy and relaxed charter settings, Rohan particularly enjoys facilitating water sports and ocean activities, with a special passion for diving. Whether guiding guests through adventurous days on the water or sharing stories from his time in the African bush, he brings warmth, professionalism, and genuine enthusiasm to every charter experience.
Known for his steady leadership, positive attitude, and strong connection to both the ocean and nature, Rohan is committed to delivering safe, seamless, and memorable experiences for every guest onboard.
First Mate: Nick van Beek
Born and raised in South Africa, Nick developed a deep appreciation for nature and the ocean from a young age. With a calm, hardworking nature and a strong practical skill set, he plays an essential role both behind the scenes and on deck, ensuring every charter runs smoothly and guests feel completely at ease onboard.
As First Mate, Nick brings a hands-on approach to all aspects of yacht operations, from deck maintenance and tender handling to guest activities and safety. Reliable, capable, and always willing to lend a hand, he is known for his positive attitude, strong work ethic, and ability to adapt effortlessly in any situation.
Nick has a genuine passion for the ocean and enjoys sharing that enthusiasm with guests through a wide range of water activities. Whether taking guests out on the tender, assisting with water sports, guiding snorkelling adventures, or helping guests experience the thrill of sailing, he is always eager to create fun and memorable moments on the water. A keen diver and ocean lover, he especially enjoys introducing guests to the beauty of the underwater world.
While naturally more easy-going and grounded in personality, Nick’s warm sense of humour and approachable nature make him a favourite among guests. His relaxed energy, professionalism, and genuine enjoyment of life at sea help create a welcoming atmosphere onboard, ensuring every charter aboard Kings Ransom is both seamless and unforgettable.
Stewardess: Shana van Zyl
Born and raised in a small town in South Africa, Shana developed a strong sense of community, warmth, and genuine hospitality from a young age. After relocating to Cape Town and embracing the coastal lifestyle, she followed her passion for the ocean into the yachting industry, later gaining valuable experience while working aboard yachts in the Caribbean.
With a natural eye for detail and a love for creating beautiful, welcoming spaces, Shana takes great pride in ensuring every moment onboard feels effortless and special. Her calm, friendly nature and attentive approach allow guests to immediately feel comfortable and well cared for from the moment they step aboard.
Passionate about exceptional service, Shana is dedicated to anticipating guests’ needs and creating personalised experiences tailored to each charter. Whether preparing elegant table settings, maintaining immaculate interiors, or helping create unforgettable days at sea, she brings professionalism, positivity, and genuine enthusiasm to every charter experience.
MY GUEST SAMPLE MENU 1
BREAKFAST
TO ORDER
LUNCH
IN HOUSE FRESH SOUR DOUGH BREAD SERVED WITH WHIPPED MAPLE BUTTER
PEARL COUS COUS/LEMON/RED ONION/TOMATO/ CHARRED PEPPERS/ CUCUMBER SALAD
SNAP PEAS/MINT/BURRATA/ FRESH BASIL PESTO SALAD CHICKEN MILANESE
GRILLED HALIBUT CHEEKS/GRASS-FED BUTTER/GARLIC/LEMON
ITALIAN LEMON & RICOTTA SOUFLEE
OPTIONS OF IN-HOUSE ASSORTED ICE CREAM & SORBETS
HORS D’OEUVRES
MINI CHARSU PORK BAO BUNS
SALMON TOSTADAS/CHARRED LEEK/
NORI BUTTER/CARAMELIZED GREEN ONION
BUTTER TOASTED BRIOCHE/ MUSHROOM DUXELLE/ CHARRED A5 WAGYU
STARTER
CHARSU PORK BAO BUNS
MAIN COURSE
ASIAN BEEF SHORT RIB/ JASMIN RICE/ CHARRED SEASONAL VEGETABLES/ STICKY HOISON REDUCTION
DESSERT
YUZU MERINGUE TART/SESAME TUILL
MY GUEST SAMPLE MENU 2
BREAKFAST
TO ORDER
LUNCH
MEDITERRANEAN GREEK SALAD
GRILLED HALLOUMI SKEWERS/HONEY/SESAME/LEMON
SPANAKOPITA
MINI GRILLED BEEF SOUVLAKI
TZATZIKI/HUMMUS/TARAMASALATA SERVED WITH FRESH WARM PITA
CHICKEN GYROS BITES
CHARRED GREEK PEPPERS & LEMON POTATOES
BAKLAVA
OPTIONS OF IN-HOUSE ASSORTED ICE CREAM
HORS D’OEUVRES
(ASSORTED SUSHI)
HAMACHI CRUDO
TUNA/SALMON NIGIRI
SPICY TUNA CRISPY RICE
STARTER
WHIPPED FETA/BLOOD ORANGE/BEETROOT/DILL/PISTACHIO SALAD
MAIN COURSE
GRASS-FED FILLET STEAK/ POTATO FONDANT/ CHARRED BALSAMIC
BABY RED ONION/ZUCHINI SPIRALS /RED WINE REDUCTION
DESSERT
STRAWBERRY PAVLOVA
FRENCH MERINGUE/STRAWBERRIES/
STRAWBERRY GEL VEIL
MY GUEST SAMPLE MENU 3
BREAKFAST
TO ORDER
LUNCH
CORN TORTILLA CHIPS SERVED WITH CHUNKY
GUACAMOLE/HOUSE-MADE PINEAPPLE/BLACK BEAN SALSA
BUFFALO CAULIFLOWER SALAD
(ROASTED BUFFALO CAULIFLOWER/MIXED SALAD/ SOUR CREAM DRESSING/ TOASTED SEEDS)
SWEET CORN ELOTE
(SWEET CORN/RED ONION/ CORIANDER/ COTJA CHEESE)
“CATCH OF THE DAY”- CRISPY FISH TACOS
(CORN TORTILLA/LIGHTLY BATTERED FISH/ SPICY TOMATILLO SALSA/ FRESH CABBAGE/ CORIANDER)
SPICY PRAWN TACOS
( FLOUR TORTILLA/CAJUN FRIED PRAWNS/PINEAPPLE/ LIME/ CORIANDER/MANGO/HABANERO )
FREE RANGE CHICKEN ENCHILADAS
(PULLED CHICKEN /MOLE ROJO/SALSA VERDE/CREAM/ MICROLEAF)
WATERMELON WEDGES/TAJIN
MINI CHURROS SERVED WITH CINNAMON/SUGAR & CARAMEL SAUCE
HORS D’OEUVRES
FRIED CHICKEN/CAVIAR/RANCH
HONEY & THYME BAKED PETITE
CAMEMBERT
TUNA TAR TAR/SWEET CORN PUREE/ SCALLION & BLACK SESAME GEL
STARTER
SALMON CRUDO/GRAPEFRUIT PEARLS/HERB OIL/PONZU GEL
MAIN COURSE
CHICKEN BALLONTINE SERVED WITH
WILD MUSHROOM GNOCCI
DESSERT
STICKY TOFFEE PUDDING/ IN HOUSE BIRCH-BUTTER PECAN ICE-CREAM
MY GUEST SAMPLE MENU 4
BREAKFAST
TO ORDER
LUNCH
BURRATA ESALADA
TAGLIATA CON RUCOLA
(ASSORTED IN HOUSE SOURDOUGH PIZZAS)
OLD FASHIONED MARGARITA PIZZA
NDJUA/PEPPERONI/ HOT HONEY PIZZA
JAMON/BURATTA/PEPPERONCHINI/ CALABRIAN CHILLI PIZZA
PIZZA BIANCA
(MUSHROOMS/CREME FRAÎCHE/ CHARRED PEPPERS/BURRATA/RADDICHO)
AMARETTO PEACHES/MADAGASCAR VANILLA ICE CREAM/ SHAVED ALMOND
HORS D’OEUVRES
CARAMALIZED BRIE STUFFED DATES
FOIE GRAS/TRUFFLE TERRINE/CHERRY GEL
CAVIAR FRIES
STARTER
MOULES MARINIERE
MAINS COURSE
CHAR GRILLED FRENCHED RACK OF LAMB//POTATO FONDANT/HEIRLOOM
CARROTS/SUMMER RADISH/ MUSTARD SEED/BORDELAISE SAUCE
DESSERT
CRÈME BRÛLÉE
MY GUEST SAMPLE MENU 5
LUNCH
VERGETABLE RICE PAPER ROLLS
PRAWN RICE PAPER ROLLS
SPICY PEANUT SAUCE
NAM JIMJAEW(THAI DIPPING SAUCE)
CARABINEROS COOKED IN A SPICY TOM TUM BUTTER
YUM NUA(THAI BEEF SALAD)
CHICKEN PAD THAI
FRIED BANANA/CHILLI CARAMEL SAUCE/MANGO SORBET
HORS D’OEUVRES
TOMATO BRUSCHETTA
PATATAS BRAVAS
CRISPY CALAMARI/ LEMON AOILI
STARTER
TEMPURA FRIED ZUCCHINI FLOWER STUFFED WITH
HERBED RICOTTA/PISTACHIO PESTO/MICRO HERBS
MAIN COURSE
LINGUINE ALA VONGOLE
HOME MADE LINGUINE/FRESH CLAMS/WHITE WINE/
PECORINO ROMANO/BLACK PEPPER
DESSERT
TIRAMISU CITRON/LEMON PRESERVE/ LEMON SORBET/ HONEYCOMB
MY GUEST SAMPLE MENU 6
BREAKFAST
TO ORDER
LUNCH
CLASSIC CEASAR SALAD
PICKLED CUCUMBER/FRISÉE/STRAWBERRY/PISTACHIO/POPPED QUINOA
SUMMER SALAD
GOURMET A5 WAGYU BEEF SMASH BURGER ON A IN-HOUSE BRIOCHE BUN
CRISPY CHICKEN SANDWICH ON A IN HOUSE BRIOCHE BUN
BLACK TRUFFLE PARMESAN FRIES
BURNED ORANGE AND HONEY PANNA COTTA
HORS D’OEUVRES
MINI CARAMALIZED ONION & FETA PALMIER
TOMATO GAZPACHO/PIMENTO STUFFED OLIVES/ANCHOVY
KING CRAB/BLOOD ORANGE BUERRE BLANC/CAVIAR
STARTER
COURGETTE/PEAS/CUCUMBER/STRACCIATELLA SALAD
MAIN COURSE
SLOW ROASTED CRISPY PORK BELLY/CAULIFLOWER SOUP/MELON/
TEMPURA FRIED SHISHO/APPLE BOURBON GLAZE
DESSERT
ROASTED WHITE CHOCOLATE SAN SEBASTIÁN BASQUE CHEESE CAKE
BOOZY CHERRIES
MY GUEST SAMPLE MENU 7
BREAKFAST
TO ORDER
LUNCH
(HARVEST TABLE- LAND TO SEA LUNCH)
IN HOUSE FRESH SOUR-DOUGH FOCCACIA
SLICED BONE-IN THICK CUT RIB EYE STEAK/ CHIMICHURRI SAUCE
BUTTER POACHED SLIPPER LOBSTER
HARVEST GARDEN VEGETABLE MEDLY GRAIN SALAD
TUSCAN WHITE BEAN SALAD
MELON/JAMON SERRANO/ARUGULA/MINT & MOZZARELLA SALAD
ASSORTMENT OF CHEESE
PISTACHIO BRIOCHE FRENCH TOAST STACKS WITH MADAGASCAN VANILLA ICE CREAM
HORS D’OEUVRES
BRAISED A5 WAGYU/CORIANDER/PEA/COTJA/SULTANA MINI TACOS
DEVILED DRAGON EGGS WITH OESETRA CAVIAR
FRIED GOATS CHEESE BALL/CANDIED BEET GEL/PICKLED BEETS
STARTER
LOBSTER/ORZO/SUNDRIED TOMATO CREAM/PEA FOAM/PEA TENDRIL
MAIN COURSE
PAN-SEARED CHILLEAN SEABASS/PARMESEAN POLENTA/
BROCCOLINI/PEA TENDRILS/
PASSIONFRUIT BUERRE BLANC
DESSERT
MILK CHOCOLATE MOUSSE/ RASPBERRY GEL/ DARK CHOCLATE & RASPERRY TRUFFLE WHITE CHOCOLATE SNOW
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
X
Available
X
Booked
X
Hold
X
Unavailable
- : Sail
- : 11.58 Metres
- : 1.6 Metres
- : 10
- : 2008
- : Matrix Yachts
- : No
- : No
- : Onboard
- : Rohan van der Merwe
- : BVI
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
-
Diving Costs information
-
Born and raised in South Africa, Rohan’s passion for nature, adventure, and hospitality shaped his career long before entering the yachting industry. After managing a luxury game lodge in the Greater Kruger National Park and working alongside rhino and pangolin conservation teams, his love for the natural world soon extended from the bush to the sea.
Rohan began his sailing career along South Africa’s rugged West Coast before venturing abroad to explore new cruising grounds and expand his experience within the yachting industry. With a calm, confident presence onboard and a strong foundation in professional seamanship, he combines capability, adaptability, and an approachable style that immediately puts guests at ease.
Dedicated to continual growth within the maritime sector, Rohan thrives in dynamic environments and enjoys refining his skills through new experiences and challenges. His background spans both charter sailing yachts and motor yachts, giving him a versatile and well-rounded approach to life at sea.
Comfortable in both high-energy and relaxed charter settings, Rohan particularly enjoys facilitating water sports and ocean activities, with a special passion for diving. Whether guiding guests through adventurous days on the water or sharing stories from his time in the African bush, he brings warmth, professionalism, and genuine enthusiasm to every charter experience.
Known for his steady leadership, positive attitude, and strong connection to both the ocean and nature, Rohan is committed to delivering safe, seamless, and memorable experiences for every guest onboard.
First Mate: Nick van Beek
Born and raised in South Africa, Nick developed a deep appreciation for nature and the ocean from a young age. With a calm, hardworking nature and a strong practical skill set, he plays an essential role both behind the scenes and on deck, ensuring every charter runs smoothly and guests feel completely at ease onboard.
As First Mate, Nick brings a hands-on approach to all aspects of yacht operations, from deck maintenance and tender handling to guest activities and safety. Reliable, capable, and always willing to lend a hand, he is known for his positive attitude, strong work ethic, and ability to adapt effortlessly in any situation.
Nick has a genuine passion for the ocean and enjoys sharing that enthusiasm with guests through a wide range of water activities. Whether taking guests out on the tender, assisting with water sports, guiding snorkelling adventures, or helping guests experience the thrill of sailing, he is always eager to create fun and memorable moments on the water. A keen diver and ocean lover, he especially enjoys introducing guests to the beauty of the underwater world.
While naturally more easy-going and grounded in personality, Nick’s warm sense of humour and approachable nature make him a favourite among guests. His relaxed energy, professionalism, and genuine enjoyment of life at sea help create a welcoming atmosphere onboard, ensuring every charter aboard Kings Ransom is both seamless and unforgettable.
Stewardess: Shana van Zyl
Born and raised in a small town in South Africa, Shana developed a strong sense of community, warmth, and genuine hospitality from a young age. After relocating to Cape Town and embracing the coastal lifestyle, she followed her passion for the ocean into the yachting industry, later gaining valuable experience while working aboard yachts in the Caribbean.
With a natural eye for detail and a love for creating beautiful, welcoming spaces, Shana takes great pride in ensuring every moment onboard feels effortless and special. Her calm, friendly nature and attentive approach allow guests to immediately feel comfortable and well cared for from the moment they step aboard.
Passionate about exceptional service, Shana is dedicated to anticipating guests’ needs and creating personalised experiences tailored to each charter. Whether preparing elegant table settings, maintaining immaculate interiors, or helping create unforgettable days at sea, she brings professionalism, positivity, and genuine enthusiasm to every charter experience.
MY GUEST SAMPLE MENU 1
BREAKFAST
TO ORDER
LUNCH
IN HOUSE FRESH SOUR DOUGH BREAD SERVED WITH WHIPPED MAPLE BUTTER
PEARL COUS COUS/LEMON/RED ONION/TOMATO/ CHARRED PEPPERS/ CUCUMBER SALAD
SNAP PEAS/MINT/BURRATA/ FRESH BASIL PESTO SALAD CHICKEN MILANESE
GRILLED HALIBUT CHEEKS/GRASS-FED BUTTER/GARLIC/LEMON
ITALIAN LEMON & RICOTTA SOUFLEE
OPTIONS OF IN-HOUSE ASSORTED ICE CREAM & SORBETS
HORS D’OEUVRES
MINI CHARSU PORK BAO BUNS
SALMON TOSTADAS/CHARRED LEEK/
NORI BUTTER/CARAMELIZED GREEN ONION
BUTTER TOASTED BRIOCHE/ MUSHROOM DUXELLE/ CHARRED A5 WAGYU
STARTER
CHARSU PORK BAO BUNS
MAIN COURSE
ASIAN BEEF SHORT RIB/ JASMIN RICE/ CHARRED SEASONAL VEGETABLES/ STICKY HOISON REDUCTION
DESSERT
YUZU MERINGUE TART/SESAME TUILL
MY GUEST SAMPLE MENU 2
BREAKFAST
TO ORDER
LUNCH
MEDITERRANEAN GREEK SALAD
GRILLED HALLOUMI SKEWERS/HONEY/SESAME/LEMON
SPANAKOPITA
MINI GRILLED BEEF SOUVLAKI
TZATZIKI/HUMMUS/TARAMASALATA SERVED WITH FRESH WARM PITA
CHICKEN GYROS BITES
CHARRED GREEK PEPPERS & LEMON POTATOES
BAKLAVA
OPTIONS OF IN-HOUSE ASSORTED ICE CREAM
HORS D’OEUVRES
(ASSORTED SUSHI)
HAMACHI CRUDO
TUNA/SALMON NIGIRI
SPICY TUNA CRISPY RICE
STARTER
WHIPPED FETA/BLOOD ORANGE/BEETROOT/DILL/PISTACHIO SALAD
MAIN COURSE
GRASS-FED FILLET STEAK/ POTATO FONDANT/ CHARRED BALSAMIC
BABY RED ONION/ZUCHINI SPIRALS /RED WINE REDUCTION
DESSERT
STRAWBERRY PAVLOVA
FRENCH MERINGUE/STRAWBERRIES/
STRAWBERRY GEL VEIL
MY GUEST SAMPLE MENU 3
BREAKFAST
TO ORDER
LUNCH
CORN TORTILLA CHIPS SERVED WITH CHUNKY
GUACAMOLE/HOUSE-MADE PINEAPPLE/BLACK BEAN SALSA
BUFFALO CAULIFLOWER SALAD
(ROASTED BUFFALO CAULIFLOWER/MIXED SALAD/ SOUR CREAM DRESSING/ TOASTED SEEDS)
SWEET CORN ELOTE
(SWEET CORN/RED ONION/ CORIANDER/ COTJA CHEESE)
“CATCH OF THE DAY”- CRISPY FISH TACOS
(CORN TORTILLA/LIGHTLY BATTERED FISH/ SPICY TOMATILLO SALSA/ FRESH CABBAGE/ CORIANDER)
SPICY PRAWN TACOS
( FLOUR TORTILLA/CAJUN FRIED PRAWNS/PINEAPPLE/ LIME/ CORIANDER/MANGO/HABANERO )
FREE RANGE CHICKEN ENCHILADAS
(PULLED CHICKEN /MOLE ROJO/SALSA VERDE/CREAM/ MICROLEAF)
WATERMELON WEDGES/TAJIN
MINI CHURROS SERVED WITH CINNAMON/SUGAR & CARAMEL SAUCE
HORS D’OEUVRES
FRIED CHICKEN/CAVIAR/RANCH
HONEY & THYME BAKED PETITE
CAMEMBERT
TUNA TAR TAR/SWEET CORN PUREE/ SCALLION & BLACK SESAME GEL
STARTER
SALMON CRUDO/GRAPEFRUIT PEARLS/HERB OIL/PONZU GEL
MAIN COURSE
CHICKEN BALLONTINE SERVED WITH
WILD MUSHROOM GNOCCI
DESSERT
STICKY TOFFEE PUDDING/ IN HOUSE BIRCH-BUTTER PECAN ICE-CREAM
MY GUEST SAMPLE MENU 4
BREAKFAST
TO ORDER
LUNCH
BURRATA ESALADA
TAGLIATA CON RUCOLA
(ASSORTED IN HOUSE SOURDOUGH PIZZAS)
OLD FASHIONED MARGARITA PIZZA
NDJUA/PEPPERONI/ HOT HONEY PIZZA
JAMON/BURATTA/PEPPERONCHINI/ CALABRIAN CHILLI PIZZA
PIZZA BIANCA
(MUSHROOMS/CREME FRAÎCHE/ CHARRED PEPPERS/BURRATA/RADDICHO)
AMARETTO PEACHES/MADAGASCAR VANILLA ICE CREAM/ SHAVED ALMOND
HORS D’OEUVRES
CARAMALIZED BRIE STUFFED DATES
FOIE GRAS/TRUFFLE TERRINE/CHERRY GEL
CAVIAR FRIES
STARTER
MOULES MARINIERE
MAINS COURSE
CHAR GRILLED FRENCHED RACK OF LAMB//POTATO FONDANT/HEIRLOOM
CARROTS/SUMMER RADISH/ MUSTARD SEED/BORDELAISE SAUCE
DESSERT
CRÈME BRÛLÉE
MY GUEST SAMPLE MENU 5
LUNCH
VERGETABLE RICE PAPER ROLLS
PRAWN RICE PAPER ROLLS
SPICY PEANUT SAUCE
NAM JIMJAEW(THAI DIPPING SAUCE)
CARABINEROS COOKED IN A SPICY TOM TUM BUTTER
YUM NUA(THAI BEEF SALAD)
CHICKEN PAD THAI
FRIED BANANA/CHILLI CARAMEL SAUCE/MANGO SORBET
HORS D’OEUVRES
TOMATO BRUSCHETTA
PATATAS BRAVAS
CRISPY CALAMARI/ LEMON AOILI
STARTER
TEMPURA FRIED ZUCCHINI FLOWER STUFFED WITH
HERBED RICOTTA/PISTACHIO PESTO/MICRO HERBS
MAIN COURSE
LINGUINE ALA VONGOLE
HOME MADE LINGUINE/FRESH CLAMS/WHITE WINE/
PECORINO ROMANO/BLACK PEPPER
DESSERT
TIRAMISU CITRON/LEMON PRESERVE/ LEMON SORBET/ HONEYCOMB
MY GUEST SAMPLE MENU 6
BREAKFAST
TO ORDER
LUNCH
CLASSIC CEASAR SALAD
PICKLED CUCUMBER/FRISÉE/STRAWBERRY/PISTACHIO/POPPED QUINOA
SUMMER SALAD
GOURMET A5 WAGYU BEEF SMASH BURGER ON A IN-HOUSE BRIOCHE BUN
CRISPY CHICKEN SANDWICH ON A IN HOUSE BRIOCHE BUN
BLACK TRUFFLE PARMESAN FRIES
BURNED ORANGE AND HONEY PANNA COTTA
HORS D’OEUVRES
MINI CARAMALIZED ONION & FETA PALMIER
TOMATO GAZPACHO/PIMENTO STUFFED OLIVES/ANCHOVY
KING CRAB/BLOOD ORANGE BUERRE BLANC/CAVIAR
STARTER
COURGETTE/PEAS/CUCUMBER/STRACCIATELLA SALAD
MAIN COURSE
SLOW ROASTED CRISPY PORK BELLY/CAULIFLOWER SOUP/MELON/
TEMPURA FRIED SHISHO/APPLE BOURBON GLAZE
DESSERT
ROASTED WHITE CHOCOLATE SAN SEBASTIÁN BASQUE CHEESE CAKE
BOOZY CHERRIES
MY GUEST SAMPLE MENU 7
BREAKFAST
TO ORDER
LUNCH
(HARVEST TABLE- LAND TO SEA LUNCH)
IN HOUSE FRESH SOUR-DOUGH FOCCACIA
SLICED BONE-IN THICK CUT RIB EYE STEAK/ CHIMICHURRI SAUCE
BUTTER POACHED SLIPPER LOBSTER
HARVEST GARDEN VEGETABLE MEDLY GRAIN SALAD
TUSCAN WHITE BEAN SALAD
MELON/JAMON SERRANO/ARUGULA/MINT & MOZZARELLA SALAD
ASSORTMENT OF CHEESE
PISTACHIO BRIOCHE FRENCH TOAST STACKS WITH MADAGASCAN VANILLA ICE CREAM
HORS D’OEUVRES
BRAISED A5 WAGYU/CORIANDER/PEA/COTJA/SULTANA MINI TACOS
DEVILED DRAGON EGGS WITH OESETRA CAVIAR
FRIED GOATS CHEESE BALL/CANDIED BEET GEL/PICKLED BEETS
STARTER
LOBSTER/ORZO/SUNDRIED TOMATO CREAM/PEA FOAM/PEA TENDRIL
MAIN COURSE
PAN-SEARED CHILLEAN SEABASS/PARMESEAN POLENTA/
BROCCOLINI/PEA TENDRILS/
PASSIONFRUIT BUERRE BLANC
DESSERT
MILK CHOCOLATE MOUSSE/ RASPBERRY GEL/ DARK CHOCLATE & RASPERRY TRUFFLE WHITE CHOCOLATE SNOW
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
