Captain Mat and Chef Tara

Crew Profiles: 

Matt and Tara are an experienced and energetic couple, with a diverse range of skills both above and below the water. They are a highly motivated, self-organised couple with an eye for detail and the desire to ensure their guests have the vacation of a lifetime.

They love helping guests discover the amazing waters of the British Virgin Islands through snorkelling and diving; Tara has been a diving instructor since 2001, and she really enthuses about the local fish and their habitats, sharing her knowledge with guests. 

Tara is a highly qualified chef, having spent two years in one of London's top catering colleges, followed by 10 years working in some of the top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world. Tara has now have found a way to combine her two passions: cooking and the ocean. As a result of her training, when faced with issues like food intolerance or allergies, she can quickly produce suitable alternatives without inconveniencing the customer. Tara really enjoys creating new menus and experimenting with new dishes, in order to provide her guests with a fantastic culinary experience. 

Matt is an RYA/MCA Yachtmaster with over ten years professional experience sailing the waters of Australia, BVI, Italy and the UK. He enjoys meeting new guests and dealing with any interesting challenges over the years. He loves being involved on deck and in the water, as well as exploring new places and cultures.

XENIA 62 SAMPLE MENU

Breakfasts: 
All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams

  • Eggs Benedict made with prosciutto or Smoked salmon
  • Smoked Salmon platter with cheeses, capers and red onions
  • Baby blueberry pancakes with Canadian maple syrup, bacon and sausages
  • Traditional English breakfast
  • French toast made with cinnamon bread

Lunches:

  • Goats cheese and roasted pepper filo baskets
  • Insalata Caprese
  • Caesar salad with shrimp and scallop skewers
  • Crab and avocado tower
  • Trio of seafood (lobster samosa, crab and salmon roulade, shrimp salad)
  • Sliders turkey, salmon with wasabi aioli, Portobello mushroom with a pesto aioli served on homemade slider buns
  • Anti-pasti platters
  • Lamb koftas with hummus, Greek salad & pitta bread
  • Shrimp, artichoke, feta and olive salad
  • Pan seared black pudding scallops and salami
  • BBQ Ribs served with potato salad and grilled corn on the cob

Appetizers:

  • Bruschetta served on homemade bread
  • Baked Brie with rosemary focaccia
  • Shrimp cocktail
  • Shrimp wontons with sweet chili sauce
  • Crab baskets
  • Lobster samosas
  • Hummus pitta
  • Artichoke dip
  • Stuffed mushrooms
  • Tomato and goats cheese squares
  • Filo parcels stuffed with feta, spinach, chick peas, paprika and nutmeg
  • Beet root and goats cheese crostini
  • Caprese crustiness
  • Tuna Tartar wrapped in Gem leaves
  • Cheese scones served with a vintage cheddar and a port cranberry and pecan chutney

Entrees:

  • Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs
  • Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce
  • Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes
  • Pan seared sea bass with a corn zabaglione, lemon and herb couscous
  • Beef Wellington with Asparagus wrapped in prosciutto, sautéed potatoes and a red wine jus
  • Oven roasted salmon nicoise
  • Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce
  • Beer braised shrimp with homemade tagliatelle
  • Moroccan Chicken
  • Scallop and shrimp Thai green curry

Dessert:

  • Strawberry Mille-feuille
  • Baileys Creme Brule
  • Profiteroles with a rich chocolate fountain
  • Classic Eaton Mess
  • Rich Chocolate Truffle cake with Raspberry coulis
  • Tiramisu
  • Summer Pudding
  • Chilled Strawberry soufflé