2 x Engines VOLVO 150 HP
Generator ONAN 17.5 Kwa & Northern Lights 14Kw
1
No
Yacht offers Rendezvous Diving only
Mike BlameyRoland
BRITISH
No
919983
Boat Details
Cabins:
5
King:
-
Queen:
5
Single Cabins:
-
Showers:
5
Wash Basins:
-
Heads:
5
Electric Heads:
5
Sample Menu
A sampler from Chef Lisa's Galley
B R E A K F A S T
Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto. Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes. Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms. Thick sliced Brioche French toast stuffed with Apple strudel
L U N C H
Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert - Mango sorbet) Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips. Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert - mini citrus tart) A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert - mini chocolate chip cookie cake) Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake) Middle Eastern dishes - (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert) Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert - warm gooey brownies with vanilla bean ice- cream)
D I N N E R
STARTERS Shot glass with chilled watermelon and basil soup. Thai Green mango salad Mini Goat savoury cheesecake topped with red onion jam Pumpkin Soup with cracked pepper and infused with vodka Ensalata Caprese Salad Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing. Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing
ENTREES New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction. Beef Rendung - ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy
D E S S E R T
Dark chocolate warm flour less chocolate cake with a raspberry coule Sticky croissant pudding with dolce leche ice cream Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl Apple and rhubarb crumble with creme Anglaise Mini New York cheese cake topped with passionfruit glaze and persian cotton candy Caramelised banana spring rolls with Nougat ice cream. Mini tirimasu
SAIL AWAY WINE LIST
WHITE WINES
SAUVIGNON BLANC Matua (NZ) Babich (NZ) Kim Crawford (NZ) Decoy by Duckhorn (USA) Sauvion (Sancerre FR)
CHARDONNAY Hess (USA) Kendal Jackson (USA) Went Morning Fog (USA) Benziger(USA)
CHENIN BLANC Tread Lightly (SA)
PINOT GRIGIO Santa Margerita (IT) Placido (It) Willamette Valley (USA)
ROSE Minuty (Provence FR) Miraval (Provence FR) Figuiere (Cotes de Provence)
SPARKLING- Chandon (Napa Brut USA) PROSECCO- Santa Magarita (IT)
RED WINES BLENDS Hess Select Blend (USA)
CABERNET SAUVIGNON Joel Gott (USA) Josh (USA) Benziger (USA) Kendal Jackson (USA) The Seeker (Chile)
PINOT NOIR Duck Pond (USA) Rodney Strong(USA)
MALBEC Catena (Argentina)
RIOJA Celesta Ribera del Duero (Spain)
ZINFANDEL Joel Gott (USA)
MERLOT Kendal Jackson (USA) Benziger (USA)
Pick Up Locations
Pref. Pick-up:
Nanny Cay BVI
Other Pick-up:
No STT ports
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2 x Engines VOLVO 150 HP
Generator ONAN 17.5 Kwa & Northern Lights 14Kw
Fuel Consumption:
20
Cruising Speed:
10
Max Speed:
12US Gall/Hr
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
No
Salon Stereo:
Yes
Sat TV:
-
# of Videos:
-
# DVDs/Movies:
50
# CD's:
100
Camcorder:
-
Books:
50
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Yes
BBQ:
Yes
# Dine In:
Yes
Minimum Age:
4 - swimmers pls
Generator:
Onan 17,5 Kwa
Inverter:
Yes
Voltages:
24 / 220 V
Water Maker:
Yes
Water Cap:
-
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
-
Gay Charters:
Yes
Nude:
No
Hairdryers:
Yes
# Port Hatches:
-
Guests Smokes:
On the deck
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
Hardbottom 15
Dinghy hp:
60
Dinghy # pax:
10
Water Skis Adult:
1
Water Skis Kids:
1
Jet Skis:
No
Wave Runners:
No
Kneeboard:
1
Windsurfer:
-
Snorkel Gear:
12
Tube:
1
Scurfer:
No
Wake Board:
1
Kayaks 1 Pax:
No
Kayaks (2 Pax):
2
Floating Mats:
Yes
Swim Platform:
Yes (Tenderlift)
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
with reels, including a radar
Rods:
2
- Mike and Lesley Blamey, Sail Away's crew
Warm and friendly, Captain Mike and Chef Lesley Blamey will spoil you with true South African hospitality. From the moment you step aboard, you will feel at home in the comfortable and beautifully appointed Sail Away. They grew up together, in the Sub Tropical coast of KwaZulu Natal, and the ocean and watersports have always been a big part of their life. They traveled extensively meeting new people and making friends around the world, and enjoying the cultures and cuisines of the world, and decided that once they sold their National Transport Company, and the children had graduated and left home they would pursue a more relaxed lifestyle sharing their love of the ocean, water sports, traveling, meeting new people, enjoying their cultures and cuisines and making new friends.
Mike is a qualified RYA Yachtmaster with over 50,000 sea miles under his belt. Together they have sailed and explored the Indian, Atlantic and Pacific Oceans. It gives him great pleasure to assist a total novice in getting up and sailing with a little guidance and encouragement. He is also a qualified Padi Dive Master, and will happily assist certified divers on planning their dives and accompany them as their guide. As an accomplished water-skier, and surfer he will soon have you up and riding on your water sports of choice. He is very competent in maintaining and running all aspects of his yacht. His warm and giving personality, love of life, sense of humor and honesty make him a great captain to sail with. His "generous" barman's skills and great tales will have guests laughing into the night. He's also a great DJ.
Lesley is a certified diver, and with 45000 sea miles logged is also proficient at the helm and in all crew aspects.
A great cook - who's skills in the galley will delight you. Her wonderful cuisine, reflects favored dishes from around world, varied and beautifully presented. A true Piscies, you'll find her in the water as as much as on it. She will happily take you on guided snorkeling safaris, pointing out all the varied corals and fish found in the beautiful Caribbean waters. She is a natural earth mother, who enjoys children, is fun, easy going, helpful and resourceful. She will happily play surrogate "granny" to the kids, keeping them entertained and happy while you enjoy a scuba dive or a visit to one of the fabulous beach bars or restaurants on the islands. From the moment you board Sail Away she will make you feel relaxed and at home, while making sure your every need is attended to. Mike and Lesley have been happily married for 40 years. Their friendship, respect and happiness together makes them a great team, and they look forward to giving you a holiday of a lifetime.
Chef Leanne Ho-Chung
An adventurer, Australian chef Leanne Ho-Chung has spent the past 15 years exhibiting her culinary talents aboard charter yachts around the world.
Leanne has trained professionally at the renowned Ashburton Cooking Academy in England, as well as at professional culinary schools on Thailand and Sydney.
