REACH

1 master cabin with queen berth, vanity area and en-suite bath, electric toilet and a stall shower. Individual A/C control for guest comfort.

2 x queen cabins each with en-suite bath with electric toilet and stall showers. Both have individual A/C controls for guest comfort.

Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.

Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.

NICOLE’S SAMPLE MENU

Each breakfast is accompanied by a fresh fruit platter

BREAKFAST:
Eggs Benedict

2 Poached eggs with fresh spinach, crispy bacon and rich hollandaise sauce served on 2 golden potato rostis.

Golden French Toast

Thick-cut brioche french toast slices infused with ripe banana, warm cinnamon and
vanilla topped with toasted pecan nuts, caramelized banana and cinnamon mascarpone.

Hearty Breakfast Wrap

A loaded wrap filled with light and fluffy scrambled egg, sausage, seasoned potatoes, fresh rocket, baby tomato and avocado, served with a side of spicy mayonnaise.

Pancake Stack

Fluffy chocolate-chip pancakes served with fresh berries and finished with homemade berry coulis.

Smoked Salmon Omelette

Fluffy omelette filled with smoked salmon, cream cheese, capers and fresh dill, finished with cracked black pepper and served with a side of toast.

Shakshuka

Eggs gently poached in a rich, spiced tomato and roasted bell pepper sauce served with fresh toasted bread.

Breakfast Bagels

Build your Own Bagel:
Choose from a selection of freshly prepared fillings including smoked salmon, cream cheese, capers, sliced tomato, crispy bacon, grated cheese, fresh rocket, seasoned
scrambled eggs, red onion, rocket, avocado.
 

Avocado Toast

Toasted artisan bread layered with basil pesto, avocado, fresh baby spinach, feta cheese, topped with 2 poached eggs, balsamic drizzle and delicate radish slices.

Assorted Breakfast treats
A selection of freshly prepared treats, including muffins,
banana bread, mini quiche, granola&yogurt cups ect.

LUNCH:
South African Vetkoek

Golden, deep-fried dough balls filled with mildly spiced curried beef mince servedwith a fresh table salad

Grilled chicken skewers

Tender grilled Mediterranean-style chicken, onion and bell pepper skewers served with a traditional ‘braai broodjie’ (grilled cheese, tomato, onion and sweet chutney

toastie) alongside a fresh quinoa salad.

Tempura Shrimp Poke Bowl

Tempura crumbed shrimp deep fried served with soft rice with edamame beans, pickled red onion, avocado, cucumber ribbons, fresh mango, seaweed sheets.
Finished with sesame seeds, spring onion and spicy mayo.

Chicken Caesar Salad

Crispy Southern style fried chicken breast served on a bed of classic Caesar salad with chopped cos lettuce, crunchy garlic croutons, parmesan shavings, finished with

home made Caesar dressing.

Greek Bowl

Pearl couscous and fresh mint salad accompanied by creamy hummus, feta, black olives, bell peppers, crispy coated chickpeas, served with homemade lamb

meatballs, tzatziki and toasted Pita chips.
 

Crispy Mahi-Mahi Burger

Beer-battered mahimahi served on a soft toasted bun with tangy coleslaw and sweet picante peppers, accompanied by a side of Parmesan truffle fries.

Chicken Tacos

Lightly coated, shallow-fried chicken tenders served in a warm tortilla with crisp lettuce, pineapple salsa, fresh coriander and creamy avocado mousse.

APPETIZERS & CANAPES
 

Caprese Bruschetta

Toasted bread topped with ripe tomato, mozzarella and fresh basil, finished with a balsamic drizzle and olive oil.

Minced pork rice paper rolls

Soft rice paper rolls filled with seasoned minced pork and crisp fresh vegetables, served with an asian-style dipping sauce.

Mac and Cheese Balls

Golden, crispy balls of creamy macaroni and cheese served with a silky garlic aioli.

Pulled pork Bao buns

Soft steamed bao buns filled with tender pulled pork and crisp coleslaw and vibrant garnish.

Salmon crispy rice canape

Crispy rice squares topped with salmon sashimi, fresh avocado, finished with spring onion, herbs and a light soy-citrus dressing.
 

Stuffed Calamari

Calamari tubes stuffed with cream cheese, grated cheese, fresh herbs and finely chopped bell peppers, pan-grilled and served with lemon-garlic butter.
 

Mini buttermilk chicken naan bites

Creamy buttermilk chicken served on a warm, toasted bite size naan bread, finished with fresh coriander.

DINNER

Lemon & Garlic Seabass

Pan seared seabass finished in the oven with lemon, garlic and extra virgin olive oil, served with a velvety smooth pea and mint puree, roasted baby potato and green
asparagus.

Grilled Fillet steak

Prime fillet steak grilled to perfect temperature, served with homemade crispy sweet potato fries, rich creamed spinach and a chimichurri sauce.

Seafood Laksa

Warm hearty dish with shrimp, mussels and calamari cooked in a curry coconut broth served over egg noodles and finished with chopped peanuts, fresh coriander, bean
sprouts and drizzled with a peanut, sesame, garlic drizzle.
 

Braised Lamb Shank

Slow-braised lamb shank served over creamy mashed potato with tender broccolini, finished with a fresh mint dressing.
 

Beef short rib

Slow cooked beef short rib served with a silky cauliflower puree, grilled corn, roasted carrots, finished with a rich pan jus.

Grilled Salmon Risotto

Silky soft risotto infused with fresh basil, toasted pine nut, baby spinach and olive oil served with perfectly grilled salmon.

Creamy Mustard Chicken

Tender chicken oven baked in a rich, creamy mustard sauce served with seasoned rice and buttered garden peas.

Mediterranean Prawns

Grilled prawns marinated with lemon, garlic, extra virgin olive oil served over roasted zucchini, bell peppers, tomatoes, kalamata olives, red onion, garlic and
Mediterranean herbs, finished off with crumbled feta.

DESSERT

Classic South African Milk Tart

A silky, creamy custard and cinnamon infused centre, nestled in a buttery pastry crust and finished with a light dusting of cinnamon.

Decadent Chocolate Brownie

A rich, fudgy chocolate brownie served warm with toasted marshmallow and vanilla ice
cream.

Classic Tiramisu

Layers of delicate coffee-soaked sponge and velvety mascarpone cream, finished with adusting of fine cocoa powder.

Malva Pudding

A warm, indulgent South African classic with a soft caramelised sponge cake, generously soaked in a rich buttery cream sauce and served with custard.
 

Coconut Panna Cotta

Silky-smooth vanilla-coconut panna cotta with a delicate, creamy texture, served with fresh seasonal berries, berry coulis and meringue crumble.
 

Chocolate Mousse

A rich and airy chocolate mousse, served with chocolate soil and a delicate almond tuile.

Rooibos-Infused Crème Brûlée

Classic French crème brûlée infused with fragrant South African rooibos tea, topped with a crisp caramelised sugar crust.

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Highnoon, Truly, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

XMAS: Flat rate $29,500. Must end no later than Dec 27th.
NEW YEARS: Flat rate $32,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

Operating Areas: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards

Location Details:

Virgin Gorda Yacht Harbor, BVI Please inquire for additional location availability