Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Nik Dorward | British | 1992 | RYA YACHT MASTER OFFSHORE | English, conversational German |
| Crew | Lily Davison | British |
CAPTAIN: Nik Dorward
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital’s most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
CHEF: Lily Davison
Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor’s and Master’s degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.
When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn’t afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.
Captain
Nic Dorward
Chef
Lily Davison
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 |
| Summer 2024 | Inclusive | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 |
| Winter 2024 to 2025 | Inclusive | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 |
Additional Rate Information
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
Location Details: Yacht is based in Nassau.
CAPTAIN: Nik Dorward
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital’s most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
CHEF: Lily Davison
Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor’s and Master’s degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.
When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn’t afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Nik Dorward | British | 1992 | English, conversational German |
| Crew | Lily Davison | British |
Captain
Nic Dorward
Chef
Lily Davison
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Underwater lights
Subwing
Floats / Noodles
2 Sea scooters
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) cabin are dry heads.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
Crew will move cabins for $800 fee.
Breakfast
Fresh fruit, yogurt and granola/cereals
Sausage and/or bacon sandwiches (can be on toasted or normal bread)
Scrambled eggs on toast
Omelette with italian sausage, tomatoes and red peppers with fresh herbs, mozzarella and
parmesan
Sausage, bacon and eggs with american style breakfast potatoes
Smashed avocado toast with crispy bacon
Savoury crepes (e.g. with smoked salmon, cream cheese and dill) or sweet (honey and
banana/ nutella/ lemon and sugar/ fresh berries)
Lunch
Spiced chicken verde tacos with a chilli and herb marinade and avocado salsa
Tacos with seared chorizo and Argentine-style spiced pork with sauteed onion and cilantro, as
well as a smokey red chimichurri sauce
Shrimp with chile lime sauce, mango salsa, rice, and seasonal vegetables
Sesame chicken marinated in a sesame-soy glaze with pickled carrots and spring onions
Catch-of-the-day fish sandwiches, blackened on the grill on homemade brioche buns served
with chips
Vodka rigatoni with bacon and garlic bread
Pulpo Gallego – octopus tapas style with paprika style potatoes
Light salmon stir fry, with grilled vegetables and rice noodles in a concout sauce topped with
fresh chilli and coriander and served with a lime wedge
Dinner
Chimichurri steak with hasselback potatoes and corn on the cob
Pluma Iberico, pork sauce, confit potatoes, shaved fennel and apple slaw
Spiced pomegranate and lamb tagine with rice or potatoes
Fresh catch of the day with parsley and lemon caper butter sauce with new potatoes and
seasonal vegetables
Marinated pork chops in a provencal sauce, seasonal vegetables and roast potatoes
Roast chicken with tomatoes, capers, olives chilli and cavolo nero
Cioppino mussels and prawns served with fresh baguette
Starters
Chicken satay skewers
Parma Ham and melon salad
Tomato bruschetta
Muscles in a white wine sauce with fresh lemon and parsley
Pork gyozas with a soy-sesame dipping sauce
Smoked salmon, capers and lemon on toasted bread
Calamari with lemon and black pepper
Guac and chips
Desserts
Bread and butter pudding
Homemade pistachio brownies and with ice cream and fresh raspberries
Summer pavlova
Eton mess
Chocolate avocado mousse
Profiteroles
Chocolate fondant pudding
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