Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Hugh O'Brien | UK | 1961 | RYA | English |
| Crew | Vivianne Swietelsky | US |
Capt. Hugh O’Brien –
Born in England and then lived in more than a dozen countries across Europe, Asia and the Americas. Now a permanent US Resident living in the Caribbean & Florida, predominantly in the US and British Virgin Islands.
Hugh started competitive sailing and ocean racing in the UK & France in 1987 (36 years of ocean sailing experience). He com¬pleted his intensive Royal Yachting Association (RYA) YachtMaster 500 Ton Sail & Power Commercial License in 2002 at the presti¬gious UK Sailing Academy and worked as a Captain & Chef in commercial yachting in the Cayman Islands, Virgin Islands, USA & Japan. Hugh also ran 5 Star Sailing with a 50 ft Beneteau Sloop as a Captain Chef in the Virgin Islands from 2007-2011.
A 20-year career in Marketing & Sales for American IT & Database companies saw Hugh working in some 20 countries and heading up operations in Europe, US, Asia & Latin America.
From 2018-2022, Captain Hugh owned and operated Ocean Star 60, a 60 ft Beneteau sloop. Having worked with Chef Vivi on Ocean Star 60, they have since become partners in Serena Yacht Charters, LLC, and operate the 63-ft sloop Yacht Serena, their new Beneteau Oceanis Yacht 62. Yacht Serena is the Hull #1 of Beneteau’s ultimate Oceanis Yacht cruiser series and has many extras, including a carbon fibre Code 0 racing sail.
Hugh attended culinary classes and schools in France, Japan and America, and specializes in Mediterranean, Latin American and Asian fresh food dishes with premium ingredients.
Hugh is a light social drinker but nonsmoker, no drugs, no criminal record, clean licenses and a broad sense of humor especially when trying to catch fish!
Vivianne Swietelsky
Chef/First Mate Ocean Star
Vivianne, or “Chef Vivi” is based in Water Island, USVI and Coconut Grove, Miami. She is known for her authentic interpretations of the world’s great cuisines – American, Mediterranean, Southeast Asian, and Latin American, and her signature fusion MediterrAsian cuisine. She is also makes amazing desserts and is an inspired cocktail mixologist.
For as far back as she can remember, Chef Vivi has been passionate about food and the artistry of its preparation. Born in the U.S. to an Italian father and a Venezuelan mother, she has travelled all over the world and lived in the United States, Italy, Switzerland, Germany, Austria, Mexico, and the Caribbean and is fluent in five languages. Her family life revolved around the enjoyment of great food and her mother taught her to cook instinctually, from the heart. Chef Vivi built upon this foundation and has expanded her culinary knowledge and skills over the years.
Chef Vivi attended different culinary schools around the world and studied Hospitality Management at the Florida International Universi¬ty’s School of Hospitality & Tourism. She has been a restaurant Pastry Chef, owned her own upscale Miami catering company, “Truffles Catering”, and worked as Private Chef for HNWI in both private homes and on charter yachts.
Another one of Chef Vivi’s passions is sailing, and she has enjoyed working on sailboats around the world. She also has an ASA Certificate for Offshore Sailing gained in the U.S. Virgin Islands and has owned and operated several Beneteau yachts.
After working as Yacht Chef with Captain Hugh on Ocean Star 60, Vivianne and Hugh became partners in 2023 and now operate Serena Yacht Charters, LLC on their beautiful 63-ft Beneteau sloop, Yacht Serena. Yacht Serena is a very special yacht: she is the Hull #1 of Beneteau’s ultimate luxury Oceanis Yacht 62 cruiser series. Vivianne has enjoyed refitting Yacht Serena with many upscale amenities, including FRETTE sheets and towels, Lanvin products, and Bose sound systems in every cabin.
What Vivianne enjoys the most about being a Private Yacht Chef is the daily interaction with her guests and the pleasure of creating wonderful memories for them. She really loves the feeling of serving wonderful food, drinks, and delivering excellent service on gorgeous Yacht Serena. Her and Captain Hugh’s motto about their guests is, “it’s all about you, all the time”. Nothing matters more to them than delivering a five-star experience and exceeding even the highest expectations.
Chef and skipper
Vivi and Hugh
Specifications
Accommodations
Sample Menu
Yacht Serena Charter Menus
Sample Breakfasts:
Classic Eggs Benedict with Canadian Bacon & Tarragon Hollandaise Grenadian Coconut-Infused Banana Rum French Toast with Fresh Berries Eggs Royale: Eggs Benedict with Smoked Salmon & Dill Hollandaise Citrus Pancakes/ Orange Glaze/ Banana/ Pineapple
Eggs Florentine – Eggs any style, with sauteed garlic spinach
Granola Parfait: small batch Granola, Berries, Greek Yoghurt
Serena “Pain Perdu” French Toast Bake
Yacht Serena Breadbasket, Assortment of Chef Vivi’s home-made preserves, Salted Beurre D’Isigny Butter
Truffled Slow Cooked Scrambled Eggs with Sauteed Portobello Mushrooms Nutella French Toast with Yacht-made Vanilla Bean Iced Cream
Huevos Rancheros Serena – Mexican-Style Fried Eggs on a Tortilla with Queso Oaxaca, Salsa Ranchera, Crema, and Cilantro
Tuscan Farmer’s Roasted Vegetable Frittata/ Basil Cherry Tomatoes/ French Baguette
Classic Smoked Salmon and Bagel Platter/Capers, Onions, Tomatoes, and Cream Cheese
Smashed Avocado Toast on Whole Grain Bread/Microgreens/ Plain or with Smoked Salmon
Greek Yoghurt Parfait: Toasted Walnuts, Yoghurt, Honey
Chocolate Chip or Plain Buttermilk Pancakes with Whipped Cream and Cherry Maple Syrup
Austrian Palatschinken Crepes filled with homemade Mango Ginger Jam, Strawberry Jam, or Nutella/Vanilla Whipped Cream
Serena Crab Omelet – Lump Crab Meat, Spinach, Lemon Mascarpone/ Toasted Sour Dough Bread
Air-fried Bacon-Wrapped Croissant with Egg and Cheese/ Fruit Medley
Sample Lunches:
Seared Sesame-crusted Big Eye Tuna / Ponzu-Roasted Asparagus / Tri-Color Orzo Salad
Insalata Caprese – Burrata, Heirloom Tomatoes, Basil Drizzle/ served with Prosciutto San Daniele / Tuscan Bread
Caribbean Lobster Roll, New England-style / Yacht-made French Fries Thai Ginger Grass-fed Minced Beef in Chilled Romaine Lettuce Wraps
Smoked Salmon Or Chicken Club Sandwich/ Dill Mayo/Tomato/ Iceberg/ Tarragon Potato Salad/ Oriental Cucumber Relish
Mahi-Mahi Jerk Tacos/Avocado/Pico de Gallo/ Latin American Cole Slaw
Tahitian “Poisson Cru” Ahi Tuna Ceviche/ Coconut Milk/ Cucumbers/ Peppers/ Mixed Baby Greens
Charcuterie, Cheeses, and Pâté Grazing Boards for Lunch: Prosciutto, Assorted Hard Salamis, Pâté de Campagne, Mousse de Fois Gras, Assorted Cheeses, Cornichons, Cherry Tomatoes, Assorted Breads
Vitello Tonnato – Thinly Sliced Sous Vide Pork Tenderloin layered with Tuna Caper Aioli Sauce, served cold/ Balsamic Cherry Tomatoes/ Tuscan Bread
Thai Papaya Shrimp Spinach Salad/Grilled Jumbo Shrimp/ Lime, Cilantro, Ginger Vinaigrette
Lobster Couscous Salad: Poached Local Caribbean Lobster Tails with Ginger Vinaigrette / served over Pearl Couscous/ Cucumber/ Tomato/ Fresh Mint & Basil /
Peruvian Ceviche: Catch of the Day, Lime, Red Onion, Rocoto Chile, Corn, Sweet Potato/ Blue Corn Chips
Individual Caramelized Onion and Gruyere Tarts/ Field Greens Cherry Tomato Salad/ Balsamic Vinaigrette
Classic Tijuana Caesar Salad with Grilled Rosemary Chicken/ Shaved Parmigiano- Reggiano/Anchovies/ Yacht-made Croutons
Niçoise Salad – Albacore Tuna, Potatoes, Haricots Verts, Tomatoes, Capers, Olives, Boiled Egg/ Greens with Lemon Dijon Vinaigrette
Traditional Greek Salad – Tomatoes, Cucumber, Feta Cheese, Red Onions, Kalamata Olives/ Oregano Vinaigrette/ served with Grilled Shrimp or Octopus/ Crusty Country Bread
Tuna Tartare Tower/ Avocado/ Citrus Soy Reduction/ Oriental Cucumber Relish/ Shrimp Chips
Tri-color Quinoa Salad: Quinoa, Angel Hair Slaw, Red Bell peppers, Mango, Cilantro, Avocado, Pickled Red Onions with Basil Vinaigrette
Sample Dinners:
Sous Vide Filet Mignon/ Garlic Rosemary Roasted Potatoes/ Sauteed Spinach/ Malbec Jus French West Indian Grilled Snapper with Caper Shallot Sauce/ Asparagus/ Jasmine Rice Drunken Shrimp La Fourchette: three-times drunk Jumbo Shrimp/ Pinenut Garlic Couscous Fresh Linguine tossed with Lump Crab, Lemon Zest, Watercress and Chili
Herb-marinated Sous Vide Chicken Breast stuffed with Goat Cheese/ Sun-dried & Fresh Tomato Salsa/ Pinenut Orzo/ Grilled Basil Zucchini
Mahi Mahi or Salmon a lo Macho: Pan friend and topped with Peruvian Aji Amarillo, Shrimp, Calamari, Shrimp Cream Pernod Sauce/Jasmine Rice
Thai Basil Green Curry of Pork Tenderloin/ Grilled Oriental Eggplant/ Jasmine Rice
Stanley Tucci’s Spaghetti Alla Nerano: Zucchini/Fresh Basil/Parmigiano Reggiano
Chef Vivi’s Pizza night: customized pizzas made in Ooni Pizza oven
Marinated Sous Vide Outside Skirt Steak /Jalapeno Beurre Blanc / Potatoes Au Gratin/ Arugula, Tomato, Fennel Salad/ Thyme Vinaigrette
Yacht-smoked Ribs and Brisket/ Kansas City BBQ Sauce/ Corn Bread/ Potato Salad/ Cole Slaw Fresh Linguine with Seared Scallops/ Lemon Tarragon Cream Sauce/ Sauteed Summer Squash Pan-seared Pork Chops/ Mango-Ginger Chutney/ Cilantro Citrus Rice/ Tomato & Avocado Salad Grilled Lemon-Ginger Mahi Mahi/ Curried Pineapple Rice/ Beurre Blanc Asparagus
NZ Lamb Chops/ Pomegranate Red-Wine Reduction/ Mustard & Rosemary Roasted Potatoes/ Shitake Mushroom Stir-Fry
Creamy Chicken Breasts simmered in Smoky Chipotle, White Wine, Parmesan Cream Sauce/ Basmati Rice/ Butter Sauteed Chayote
Panko-crusted Mahi Mahi Fingers/ Mango Pepper Salsa/ Plantains/ Calypso Rice
Pan-Sauteed Red Snapper/ Cilantro-Lime Butter/ Basmati Rice/ Steamed Broccoli with Oriental Hollandaise
Brazilian Moqueca Seafood: Shrimp, Scallops, Mahi Mahi simmered in Tomatoes/ Peppers/ Coconut Milk/ Lemon Basmati Rice
Porcini-Rubbed Roasted Pork Tenderloin/ Sauteed Mushrooms & Arugula/ Irish Mashed Potatoes Roasted Summer Vegetables
Sample Desserts:
Chocolate Orange Macadamia Nut Torte/ Whipped Cream
Poached Pears in Caramelized Laurel Leaf-Red Wine Reduction/ Crème Fraiche Flourless Fallen Chocolate Cake/ Yacht-made Vanilla Bean Gelato
Yacht-made Iced Creams/ Choice of Toppings
Lemon Panna Cotta/ Fresh Blueberries & Strawberries
Nutella Cheesecake with Ganache Frosting
Ginger Crème Brulée
Panna Cotta/Chocolate Balsamic Drizzle/ Fresh Strawberries
Tortola Rum Cake/ Coconut Rum/ Tropical Fruits
Grenadian Coconut Rum Bananas Flambe/Yacht-made Vanilla Rum Iced Cream Five-Spice Roasted Peach Tartes/ Yacht-made Ginger Iced Cream
Key West Key Lime Pie/Whipped Cream
Venezuelan ‘’Quesillo’’ Flan
Coconut Crème Caramel
Sour Cream Streusel Apple Pie/ Yacht-made Salted Caramel Iced Cream
Sliced Fresh Mango with Stracciatella/ Rosemary Syrup Drizzle
Caribbean Pain Perdu Bread Pudding/ Vanilla Butter Rum Anglaise
Coconut Raisin Rice Pudding
Lemongrass Crème Brulée
Creamy Lemon Parfait with Berries/ Crumbled Biscotti
Classic Chocolate Mousse/ Whipped Cream
Mexican Chocolate Brownies/ Yacht-made Dulce de Leche Gelato Raspberry-Apricot Buckle/ Whipped Cream
Chocolate Cinnamon Brownies with Chili Honey Drizzle, Yacht-made Vanilla Bean or Dark Chocolate Gelato
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $18,000 | $19,000 | $20,000 | $21,000 | $22,000 |
| Summer 2025 | Inclusive | $18,000 | $19,000 | $20,000 | $0 | $0 |
| Winter 2025 to 2026 | Inclusive | $20,000 | $21,000 | $22,000 | $0 | $0 |
| Summer 2026 | Inclusive | $19,000 | $21,000 | $22,000 | $0 | $0 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Christmas week:
Up to 4 guests: US$24,200
New Years week:
Up to 4 guests: US$26,400
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Capt. Hugh O’Brien –
Born in England and then lived in more than a dozen countries across Europe, Asia and the Americas. Now a permanent US Resident living in the Caribbean & Florida, predominantly in the US and British Virgin Islands.
Hugh started competitive sailing and ocean racing in the UK & France in 1987 (36 years of ocean sailing experience). He com¬pleted his intensive Royal Yachting Association (RYA) YachtMaster 500 Ton Sail & Power Commercial License in 2002 at the presti¬gious UK Sailing Academy and worked as a Captain & Chef in commercial yachting in the Cayman Islands, Virgin Islands, USA & Japan. Hugh also ran 5 Star Sailing with a 50 ft Beneteau Sloop as a Captain Chef in the Virgin Islands from 2007-2011.
A 20-year career in Marketing & Sales for American IT & Database companies saw Hugh working in some 20 countries and heading up operations in Europe, US, Asia & Latin America.
From 2018-2022, Captain Hugh owned and operated Ocean Star 60, a 60 ft Beneteau sloop. Having worked with Chef Vivi on Ocean Star 60, they have since become partners in Serena Yacht Charters, LLC, and operate the 63-ft sloop Yacht Serena, their new Beneteau Oceanis Yacht 62. Yacht Serena is the Hull #1 of Beneteau’s ultimate Oceanis Yacht cruiser series and has many extras, including a carbon fibre Code 0 racing sail.
Hugh attended culinary classes and schools in France, Japan and America, and specializes in Mediterranean, Latin American and Asian fresh food dishes with premium ingredients.
Hugh is a light social drinker but nonsmoker, no drugs, no criminal record, clean licenses and a broad sense of humor especially when trying to catch fish!
Vivianne Swietelsky
Chef/First Mate Ocean Star
Vivianne, or “Chef Vivi” is based in Water Island, USVI and Coconut Grove, Miami. She is known for her authentic interpretations of the world’s great cuisines – American, Mediterranean, Southeast Asian, and Latin American, and her signature fusion MediterrAsian cuisine. She is also makes amazing desserts and is an inspired cocktail mixologist.
For as far back as she can remember, Chef Vivi has been passionate about food and the artistry of its preparation. Born in the U.S. to an Italian father and a Venezuelan mother, she has travelled all over the world and lived in the United States, Italy, Switzerland, Germany, Austria, Mexico, and the Caribbean and is fluent in five languages. Her family life revolved around the enjoyment of great food and her mother taught her to cook instinctually, from the heart. Chef Vivi built upon this foundation and has expanded her culinary knowledge and skills over the years.
Chef Vivi attended different culinary schools around the world and studied Hospitality Management at the Florida International Universi¬ty’s School of Hospitality & Tourism. She has been a restaurant Pastry Chef, owned her own upscale Miami catering company, “Truffles Catering”, and worked as Private Chef for HNWI in both private homes and on charter yachts.
Another one of Chef Vivi’s passions is sailing, and she has enjoyed working on sailboats around the world. She also has an ASA Certificate for Offshore Sailing gained in the U.S. Virgin Islands and has owned and operated several Beneteau yachts.
After working as Yacht Chef with Captain Hugh on Ocean Star 60, Vivianne and Hugh became partners in 2023 and now operate Serena Yacht Charters, LLC on their beautiful 63-ft Beneteau sloop, Yacht Serena. Yacht Serena is a very special yacht: she is the Hull #1 of Beneteau’s ultimate luxury Oceanis Yacht 62 cruiser series. Vivianne has enjoyed refitting Yacht Serena with many upscale amenities, including FRETTE sheets and towels, Lanvin products, and Bose sound systems in every cabin.
What Vivianne enjoys the most about being a Private Yacht Chef is the daily interaction with her guests and the pleasure of creating wonderful memories for them. She really loves the feeling of serving wonderful food, drinks, and delivering excellent service on gorgeous Yacht Serena. Her and Captain Hugh’s motto about their guests is, “it’s all about you, all the time”. Nothing matters more to them than delivering a five-star experience and exceeding even the highest expectations.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Hugh O'Brien | UK | 1961 | English |
| Crew | Vivianne Swietelsky | US |
Chef and skipper
Vivi and Hugh
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Master queen forward and two aft queen suites
Draft Beer Aboard! Automatic Cocktail machine!
Yacht Serena Charter Menus
Sample Breakfasts:
Classic Eggs Benedict with Canadian Bacon & Tarragon Hollandaise Grenadian Coconut-Infused Banana Rum French Toast with Fresh Berries Eggs Royale: Eggs Benedict with Smoked Salmon & Dill Hollandaise Citrus Pancakes/ Orange Glaze/ Banana/ Pineapple
Eggs Florentine – Eggs any style, with sauteed garlic spinach
Granola Parfait: small batch Granola, Berries, Greek Yoghurt
Serena “Pain Perdu” French Toast Bake
Yacht Serena Breadbasket, Assortment of Chef Vivi’s home-made preserves, Salted Beurre D’Isigny Butter
Truffled Slow Cooked Scrambled Eggs with Sauteed Portobello Mushrooms Nutella French Toast with Yacht-made Vanilla Bean Iced Cream
Huevos Rancheros Serena – Mexican-Style Fried Eggs on a Tortilla with Queso Oaxaca, Salsa Ranchera, Crema, and Cilantro
Tuscan Farmer’s Roasted Vegetable Frittata/ Basil Cherry Tomatoes/ French Baguette
Classic Smoked Salmon and Bagel Platter/Capers, Onions, Tomatoes, and Cream Cheese
Smashed Avocado Toast on Whole Grain Bread/Microgreens/ Plain or with Smoked Salmon
Greek Yoghurt Parfait: Toasted Walnuts, Yoghurt, Honey
Chocolate Chip or Plain Buttermilk Pancakes with Whipped Cream and Cherry Maple Syrup
Austrian Palatschinken Crepes filled with homemade Mango Ginger Jam, Strawberry Jam, or Nutella/Vanilla Whipped Cream
Serena Crab Omelet – Lump Crab Meat, Spinach, Lemon Mascarpone/ Toasted Sour Dough Bread
Air-fried Bacon-Wrapped Croissant with Egg and Cheese/ Fruit Medley
Sample Lunches:
Seared Sesame-crusted Big Eye Tuna / Ponzu-Roasted Asparagus / Tri-Color Orzo Salad
Insalata Caprese – Burrata, Heirloom Tomatoes, Basil Drizzle/ served with Prosciutto San Daniele / Tuscan Bread
Caribbean Lobster Roll, New England-style / Yacht-made French Fries Thai Ginger Grass-fed Minced Beef in Chilled Romaine Lettuce Wraps
Smoked Salmon Or Chicken Club Sandwich/ Dill Mayo/Tomato/ Iceberg/ Tarragon Potato Salad/ Oriental Cucumber Relish
Mahi-Mahi Jerk Tacos/Avocado/Pico de Gallo/ Latin American Cole Slaw
Tahitian “Poisson Cru” Ahi Tuna Ceviche/ Coconut Milk/ Cucumbers/ Peppers/ Mixed Baby Greens
Charcuterie, Cheeses, and Pâté Grazing Boards for Lunch: Prosciutto, Assorted Hard Salamis, Pâté de Campagne, Mousse de Fois Gras, Assorted Cheeses, Cornichons, Cherry Tomatoes, Assorted Breads
Vitello Tonnato – Thinly Sliced Sous Vide Pork Tenderloin layered with Tuna Caper Aioli Sauce, served cold/ Balsamic Cherry Tomatoes/ Tuscan Bread
Thai Papaya Shrimp Spinach Salad/Grilled Jumbo Shrimp/ Lime, Cilantro, Ginger Vinaigrette
Lobster Couscous Salad: Poached Local Caribbean Lobster Tails with Ginger Vinaigrette / served over Pearl Couscous/ Cucumber/ Tomato/ Fresh Mint & Basil /
Peruvian Ceviche: Catch of the Day, Lime, Red Onion, Rocoto Chile, Corn, Sweet Potato/ Blue Corn Chips
Individual Caramelized Onion and Gruyere Tarts/ Field Greens Cherry Tomato Salad/ Balsamic Vinaigrette
Classic Tijuana Caesar Salad with Grilled Rosemary Chicken/ Shaved Parmigiano- Reggiano/Anchovies/ Yacht-made Croutons
Niçoise Salad – Albacore Tuna, Potatoes, Haricots Verts, Tomatoes, Capers, Olives, Boiled Egg/ Greens with Lemon Dijon Vinaigrette
Traditional Greek Salad – Tomatoes, Cucumber, Feta Cheese, Red Onions, Kalamata Olives/ Oregano Vinaigrette/ served with Grilled Shrimp or Octopus/ Crusty Country Bread
Tuna Tartare Tower/ Avocado/ Citrus Soy Reduction/ Oriental Cucumber Relish/ Shrimp Chips
Tri-color Quinoa Salad: Quinoa, Angel Hair Slaw, Red Bell peppers, Mango, Cilantro, Avocado, Pickled Red Onions with Basil Vinaigrette
Sample Dinners:
Sous Vide Filet Mignon/ Garlic Rosemary Roasted Potatoes/ Sauteed Spinach/ Malbec Jus French West Indian Grilled Snapper with Caper Shallot Sauce/ Asparagus/ Jasmine Rice Drunken Shrimp La Fourchette: three-times drunk Jumbo Shrimp/ Pinenut Garlic Couscous Fresh Linguine tossed with Lump Crab, Lemon Zest, Watercress and Chili
Herb-marinated Sous Vide Chicken Breast stuffed with Goat Cheese/ Sun-dried & Fresh Tomato Salsa/ Pinenut Orzo/ Grilled Basil Zucchini
Mahi Mahi or Salmon a lo Macho: Pan friend and topped with Peruvian Aji Amarillo, Shrimp, Calamari, Shrimp Cream Pernod Sauce/Jasmine Rice
Thai Basil Green Curry of Pork Tenderloin/ Grilled Oriental Eggplant/ Jasmine Rice
Stanley Tucci’s Spaghetti Alla Nerano: Zucchini/Fresh Basil/Parmigiano Reggiano
Chef Vivi’s Pizza night: customized pizzas made in Ooni Pizza oven
Marinated Sous Vide Outside Skirt Steak /Jalapeno Beurre Blanc / Potatoes Au Gratin/ Arugula, Tomato, Fennel Salad/ Thyme Vinaigrette
Yacht-smoked Ribs and Brisket/ Kansas City BBQ Sauce/ Corn Bread/ Potato Salad/ Cole Slaw Fresh Linguine with Seared Scallops/ Lemon Tarragon Cream Sauce/ Sauteed Summer Squash Pan-seared Pork Chops/ Mango-Ginger Chutney/ Cilantro Citrus Rice/ Tomato & Avocado Salad Grilled Lemon-Ginger Mahi Mahi/ Curried Pineapple Rice/ Beurre Blanc Asparagus
NZ Lamb Chops/ Pomegranate Red-Wine Reduction/ Mustard & Rosemary Roasted Potatoes/ Shitake Mushroom Stir-Fry
Creamy Chicken Breasts simmered in Smoky Chipotle, White Wine, Parmesan Cream Sauce/ Basmati Rice/ Butter Sauteed Chayote
Panko-crusted Mahi Mahi Fingers/ Mango Pepper Salsa/ Plantains/ Calypso Rice
Pan-Sauteed Red Snapper/ Cilantro-Lime Butter/ Basmati Rice/ Steamed Broccoli with Oriental Hollandaise
Brazilian Moqueca Seafood: Shrimp, Scallops, Mahi Mahi simmered in Tomatoes/ Peppers/ Coconut Milk/ Lemon Basmati Rice
Porcini-Rubbed Roasted Pork Tenderloin/ Sauteed Mushrooms & Arugula/ Irish Mashed Potatoes Roasted Summer Vegetables
Sample Desserts:
Chocolate Orange Macadamia Nut Torte/ Whipped Cream
Poached Pears in Caramelized Laurel Leaf-Red Wine Reduction/ Crème Fraiche Flourless Fallen Chocolate Cake/ Yacht-made Vanilla Bean Gelato
Yacht-made Iced Creams/ Choice of Toppings
Lemon Panna Cotta/ Fresh Blueberries & Strawberries
Nutella Cheesecake with Ganache Frosting
Ginger Crème Brulée
Panna Cotta/Chocolate Balsamic Drizzle/ Fresh Strawberries
Tortola Rum Cake/ Coconut Rum/ Tropical Fruits
Grenadian Coconut Rum Bananas Flambe/Yacht-made Vanilla Rum Iced Cream Five-Spice Roasted Peach Tartes/ Yacht-made Ginger Iced Cream
Key West Key Lime Pie/Whipped Cream
Venezuelan ‘’Quesillo’’ Flan
Coconut Crème Caramel
Sour Cream Streusel Apple Pie/ Yacht-made Salted Caramel Iced Cream
Sliced Fresh Mango with Stracciatella/ Rosemary Syrup Drizzle
Caribbean Pain Perdu Bread Pudding/ Vanilla Butter Rum Anglaise
Coconut Raisin Rice Pudding
Lemongrass Crème Brulée
Creamy Lemon Parfait with Berries/ Crumbled Biscotti
Classic Chocolate Mousse/ Whipped Cream
Mexican Chocolate Brownies/ Yacht-made Dulce de Leche Gelato Raspberry-Apricot Buckle/ Whipped Cream
Chocolate Cinnamon Brownies with Chili Honey Drizzle, Yacht-made Vanilla Bean or Dark Chocolate Gelato
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