Captain Dylan and Chef Isabella

Crew Profiles: 
Captain Dylan and Chef Isabella's easy going charm, enthusiasm and passion for life is infectious. With their professional approach and years of experience, this polite captain and chef team are ready to provide the ultimate island vacation. Captain Dylan and chef Isabella believe that attention to detail and personal touches make all the difference. They offer the highest standard and this is part of what sets them up as a top crew in the Virgin Islands. Unique to our industry are their white uniforms that add a certain sophistication to their guests’ vacations. Dylan is waiting ashore to escort guests to Slivochka, where Isabella welcomes you aboard with ice cold, refreshing hand towels.

Captain Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Virgin Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the sky lounge with a cocktail in hand, or getting you involved in sailing Slivochka. Dylan looks forward to making this vacation everything you hope for. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, Dylan has a full STCW and is PADI certified. With this captain, you are in the best possible hands our industry can provide. Both are peoples people, who love children, so families of all sizes are welcome, as are adults and business parties.

Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. His interest in sailing, and a life on the water is second nature to him. 

Chef/1st Mate Isabella Matterson
Isabella is from Cape Town, South Africa. She has always had a love for the ocean and outdoors. Once she joined the Yachting Industry, Isabella found a love for sailing. She has sailed the East Coast of the USA, the Caribbean, the Mediterranean and the South Pacific. After gaining her sea time, she undertook her Captain’s license and now holds a RYA 200 ton Yachtmaster Offshore.

Isabella’s passion for cooking started whilst living at home cooking for her family and friends. She became inspired to take on a culinary career while working with different yacht chefs aboard. She later attended a professional cooking course at Ashburton Chefs Academy in the UK. 
Isabella always uses fresh local ingredients of the highest quality available. She will create a unique and exciting menu plan according to your preferences. 
Isabella is a very adventurous person and has a lust for travel. She also holds her PADI Divemaster. 

Sample Menu

Breakfast:

Coconut French Toast

Eggs Benedict served with Canadian Bacon and Creamy Hollandaise Sauce

Blueberry Pancakes

Cinnamon Porridge with Caramel Figs and Cream

Fresh fruit and Yogurt Parfait

English Breakfast

Smoked Salmon and Cream Cheese Bagels

Lunch:

Lemon and Herb Baked Seabass served with a Pineapple and Avocado Salsa

Seared Tuna Salad with Mango, Avocado and a Soy Vinaigrette

Roasted Vegetable and Goats Cheese Tart with a Strawberry Spinach Salad

Steak Tacos served with Mango Chutney and a Greek Salad

Stir Fried Rice Noodles with Ginger, Coriander and Chili

Tropical Honey and Mustard Chicken Salad

Fish Cakes served with an Orange and Watercress Salad

Starters:

Coconut Shrimp with Sweet Chili Sauce

Caprese Salad with Basil Oil

Butternut Ravioli with Roasted Tomato and Olive Sauce

Moules Mariniere served with Fresh Bread

Tuna Tartar

Spinach and Ricotta Parcels

Grilled Asparagus wrapped in Prosciutto

Dinner:

Rack of Lamb with a Mustard Herb Crust, Mediterranean Vegetable Tian and Sauté Potatoes

Honey Roasted Duck Breast with a Madeira Jus, Dauphinoise Potatoes and Green Beans

Thai Red Curry served with Prawns

Macadamia Crusted Mahi Mahi served with Coconut Rice and Caramelised Plantains

Grilled Lobster with a Lemon Herb Butter, Creamy Mashed Potatoes and Sauté Asparagus

Beef Filet with Café Paris Butter, Rosemary Roasted Potatoes and Honeyed Carrots

Pan Fried Scallops and Mushrooms with a Truffle Cream Sauce and Butternut Puree

 

Dessert:

White Chocolate Cheesecake

Chocolate Fondant with Homemade Vanilla Custard

Rum Fudge Pie

Marula Honey Crème Brulee

Dark Chocolate Pots

Panna Cotta with Caramelised Figs

Toffee Banana Crumble