Captain Shane, 1st Mate Anne & Chef Erin


Crew Profiles: 
Shane, Anne and Erin are a young, enthusiastic crew who will ensure you feel comfortable and at ease on board. Shane and Ann share a love and passion for the ocean and also share the exact same birthday. Born hemispheres apart, they met in South Africa and sailed together over 6000 Miles from Cape Town to their new home in the Caribbean. together with Erin, Shane's sister, they make a very professional and hard working team who enjoy living life to the fullest.

Shane was born in Cape Town and started sailing when he was 12 years old having gained experience in the waters across Cape Peninsula. He completed his RYA Yachtmasters and proves to be a competent and experienced yachtsman. Before getting his Captains license, Shane studied advertising and has done courses in photography and cocktail mixology. He has worked many years as a Water Sports instructor by day and a DJ by night. Shane and Anne crewed together on the 40m yacht Nautilus.

1st Mate/Chef Anne is originally from the Netherlands and has lived in the English countryside as a child. At the age of 5 years she moved to Cape Town, South Africa. During her school years she competed as a Figure Skater. When she was 18, she packed her bags and moved to the busy city of London and worked in one of the most popular hostels in the city. After studying Marketing she worked at the Hilton Hotel in Cape Town. Always having had a passion for water, she quickly developed a love for sailing and used her administrative and hospitality skills to become the sole Chef/Stew of a luxury motor yacht out of So. Africa. (Note there are two chef's aboard THE ANNEX)

Chef Erin has a passion for flavoursome food and excellent customer service. She grew up in Cape Town, South Africa and has a deep love for the ocean and recipe books. In 2017, she studied at The Sense of Taste Chef School and is now a qualified chef. Her food style is broad, but she enjoys preparing Mexican, Asian-fusion and vegetarian cuisine in particular. For the past two years, Erin has also been developing her culinary and wine knowledge as a waitress at The Pot Luck Club. Under the ownership of food master, Luke Dale-Roberts, this restaurant has become one of Cape Town's most sought after places to dine. With over nine years experience in the hospitality industry, Erin works with a professional and polite demeanour. She is highly motivated, enjoys challenges and she can entertain and improvise with ease.

Together, Shane, Anne and Erin use their passion for wining and dining, cooking, entertainment and sailing to provide an unforgettable holiday in one of the most beautiful parts of the globe. 
 

Sample Menu

Breakfast

Soft boiled egg with brioche soldiers and roasted tomato sauce

Salmon omelette with creme fraiche and chives

Poached duck egg with black pudding and hollandaise sauce

Eggs Benedict with bacon served on English muffins

Homade granola with tropical fruit and Greek yoghurt

French toast with aple glazed bacon and fresh berries

Vanilla and cinnamon oats with honey and toasted pumpkin seeds

 

Lunch

Beef tataki with herb pesto and sweet potato crisps

Smoked salmon salad with pickled beetroot and a balsamic redictuion

Spicy Asian mango salad with toasted cashew nuts

Caponata stuffed bell pepper with a herb yoghurt

Fresh fish ceviche with a citrus and fennel salad

Mussels with a creamy sauce and olive focaccia

Sole en paupiette with a lemon beurre blanc sauce

 

Appetizers/snacks

Deep fried pork wontons with a spicy secret sauce

Tempura prawns with homemade sweet chili sauce

Soya marinated chicken wings with blue cheese dipping sauce

Rice paper papaya rolls with a peanut satay sauce

Gravadlax salmon with cream cheese and fresh basil on mini milk breads 

Couscous and polenta cubes with truffle aioli and a pickles salad

Goat cheese arancini with smoked apple and garlic mayonnaise 

 

Dinner

Steamed line fish with crispy quinoa, greens and a chili sauce

Salmon teriyaki with beetroot risotto

Miso marinated clementine chicken with cauliflower rice and sauteed greens

Beef fillet with a bernaise sauce, fondant potatoes and baby carrots

Herb crusted ostrich steak with rosemary veloute and a smoked caponata

Handmade mushroom ravioli in napoletana sauce

Potato gnocchi with a blue cheese and leek sauce