Ravioli filled with roasted pumpkin and ricotta, drizsled with nutty brown butter and sage
Tuna Tartare
Finely chopped raw tuna over avocado, cucumber, cilantro and lime juice, dressed in sesame ginger sauce
Mushroom Vol-Au-Vents
Baked puff pastry filled with creamy mushroom sauce, fresh tarragon served with mixed leaf salad
Shrimp Ceviche Tostadas Shrimp, red bell pepper, red onion, jalapeno, mango, tomato, cucumber and lime juice over corn tostilla baked until crispy with chili oil
Dinner
Mustard Pork Vinaigrette Port Tenderloin Pork tenderloin served with whole grain mustard vinaigrette sauce, roasted cauliflower puree and grean beans
Chicken Cordon Bleu Sous vide chicken filled with ham and swiss cheese, served with black truffle pasta
Paella Marinera Seafood paella with lobster (seasonal), prawns, chorizo, clams and mahi mahi, served with lemon wedges
Parmesan Crusted Salmon Baked salmon with a crust of panko crumbs, parmesan and fresh herbs over veloute sauce, mashed potatoes and asparagus
Bourbon Filet Mignon Filet Mignon served with peppercorn sauce made with bourbon, served with brocollini and mashed potatoes
Lamb Chops and Red Wine Jus Lamb chops pan seared and finished in the oven served with red wine jus, parmesan duchess potatoes, and ratatouille
Shrimp Risotto Shrimp pan fried in herbed butter served over lemon and white wine risotto
Desserts
Chocolate Fondant Chocolate fondant served with macadamia brittle ice cream and strawberry
Mini Banoffe Pie Homemade crust filled with homemade dolce de leche, chopped banana, topped with homemade cream and dark chocolate shavings
Macadamia-Rum Panna Cotta Served with caramel-dark rum and macadamia sauce
White Chocolate Mousse White chocolate mousse served with passionfruit coulis and ginger biscuit
Chocolate Semifreddo Topped with chocolate sauce, strawberries and pecans
Strawberry Charlotte Cake Made with marscapone, lady fingers and strawberries
Tiramisu Cup Tiramisu served with chocolate ganashe and chocolate hazelnut pirouline
Burnt Basque Cheesecake Creamy and decadent cheesecake with chocolate dressing
General Diving Info
Dive Compressor on board
Cptn is a dive instructor
Diving Costs information
Cost per dive per person: $75
Open Water Certification Dives. $400
Discover Scuba Diving: $175
Paul's upbringing in South Africa, near Kruger National Park, instilled in him a deep appreciation for nature, fostering a passion for scuba diving that ultimately led him to depart from his office job and explore the world beneath the waves. With extensive experience as a dive instructor, boasting over 3000 dives, he has honed his skills in remarkable locations such as Thailand, the Maldives, Indonesia, and Mozambique. His journey brought him to the British Virgin Islands (BVI), where he was captivated by the beauty of the Caribbean. Following an invitation from a friend, he embarked on sailing trip, viewing it as the next chapter in his adventure. Returning to South Africa to obtain his RYA Yachtmaster Offshore certification, he later returned to the BVI to assist a friend who had suffered losses from Hurricane Irma. Since attaining his captain's license, Paul has navigated the waters of Belize, Antigua, the Bahamas, BVI, and Thailand. Known
for his adept leadership and commitment to ensuring memorable experiences, he approaches each day with meticulous planning. During his leisure time, Paul indulges in free diving, surfing, and exploring new destinations.
Dani was born and raised in a small coastal town in the South of Brazil. Her family's heritage is a rich blend of cultures, with her great-grandparents immigrating from Europe to escape the war. The culinary traditions she learned from both sides of her family, rooted in Spain, Portugal and Italy, still influence her cooking today. After graduating in Business Administration in Brazil, Dani spent a year in Australia to develop her English skills and pursue further studies in her field. Upon returning to Brazil to commence her professional career, her time abroad had instilled in her a desire for a more fulfilling path than the confines of an office job. Following an invitation from Paul, she ventured to Belize where they began working together. Discovering a passion for cooking and feeling at home in the kitchen, Dani's culinary skills blossomed. Seeking to refine her abilities, she recently attended Ashburton Cookery School. Dani delights in infusing her Brazilian heritage into her dishes while incorporating elements of Caribbean cuisine, utilizing local and fresh ingredients to elevate flavors and aromas. In her leisure time, she indulges in playing padel, reading, hiking, snorkeling, and practicing yoga.
Paul and Dani first crossed paths in Thailand back in 2012. Their connection endured over the years, and in 2018, Paul visited Dani in Brazil invited her to join him. Since then, they have worked in various locations, including Belize, Antigua, the Bahamas,
Thailand, and the BVI. As a team, they love being able to entertain, share stories and meet new people to learn theirs.
Growing up in South Africa near the ocean, Danika was always drawn to the allure of the sea. But it was her upbringing in the service industry that taught her the value of creating exceptional experiences for others.
Her journey took a turn when she landed a job on a yacht in Europe attending the Super yacht cup. She was swept up in the adventure and excitement of life at sea. As she honed her skills on yachts, Danika discovered a passion for adventure and a love for the freedom that came with life on the water.
She decided to move to the BVI and try out a completely different experience, this is what truly captured her heart. The island life, with its vibrant culture and stunning natural beauty, stole her soul. Danika began to appreciate the joy of connecting with others and creating unforgettable experiences for her guests.
Now, as Danika continues on her journey, she is dedicated to merging her love for adventure, service, and the ocean. She aims to inspire a sense of wonder and awe in all those around her.
Paul Jordan
MARITIME QUALIFICATIONS
• RYA Master Offsore
• RYA Yacht Master Coastal
• ENG 1
• VHF Radio License
• Diesel Engines Skippers Class
• Powerboat Level II
• STCW
• Elementary First Aid at Sea
• Marine Fire Fighting
• PSSR
• PST
• PDSD
• Padi Open Water Dive Instructor
Dani Trevisol
QUALIFICATIONS
• ENG1
• Super Yacht Deck Crew-IYT
Functional Gastronomics Course, by Natural Chef
• Marine Communication Master-VHF
• STCW
• Short Range Cert-IYT
• PADI Open Water Diver
• Food Safety & Hygiene Level II
• SmalI Powerboat and Rib Master-IYT
Danika Willows
Maritime Qualifications
STCW 2010 Basic Safety Training
Superyacht Culinary certification (SYCA Chef)
PYA Guest level 1 Course
All service styles
Floristry and table presentation
Cocktails and mixology
Wine and food pairing, basic wine knowledge
ENG 1 medical examination certificate
Powerboat Level 2
