2 x CAT C18 ACERT 1180hp,
29 kW and 13.5 kW generators.
Yacht offers Rendezvous Diving only
Byron Tippett /Jamie Harris
Tavia's Sample Menu
Breakfast Fresh Eggs (made to order), Fresh Fruit, Granola, Yoghurt, assorted breads and fresh Pastries of the day.
Lunch Day 1: Grilled Panini sandwich with Pesto, Parma ham and Brie cheese Roasted red pepper gazpacho Day 2: Conch salad with fresh squeezed Lime juice Day 3: Homemade Black bean and Chickpea burger Country style Potato salad with boiled Egg and Red onion Succulent Watermelon Day 4: Barbeque Chicken Black Bean, mango and Corn Salsa Day 5: Grilled eggplant sandwiched between fresh Zucchini loaf Spinach, Chickpea and Goat Cheese salad Day 6: Chicken Tikka Masala with sweet onion chutney Cold, couscous cilantro salad Day 7: Fresh caught(with any luck) fish tacos Sushi- inside out/ California rolls
Dinner Day 1: Grilled Calamari with Citrus Glaze Grilled Fish and roasted mixed Vegetables Key Lime Pie Day 2: Mozzarella, Roma Tomatoes, fresh Basil with Balsamic Vinaigrette Shrimp Alfredo with Angel hair Pasta Melon mix with Drizzled Honey Day 3: Arugula, Apple and Pecan salad Grilled Lamb chops with Mixed Herb and Mushroom Quinoa Chocolate Macaroons Day 4: Stuffed Artichoke Leaves Lobster Double Stuffed Baked Potato Lemon Sorbet Day 5: Shrimp Cocktail Cucumber Rolls Grilled Pork Tenderloin with Chilli Apple Glaze Apple and Nut crumble Day 6: Baked Stuffed Clams Individual Seafood Pot Pies with mixed Bean Salad Bread Pudding Day 7: Spinach and Feta Phyllo Purses Steamed Fish with Garlic Lemon Butter Chocolate & Hazelnut ice-cream with Pecan Nut Praline
Molly's Sample 7 Day Menu Fresh Eggs (made to order), Fresh Fruit, Granola, Yoghurt, assorted breads and fresh Pastries of the day.
Lunch Day 1: Fish cakes with tartar sauce and fresh green salad
Day 2: Italian panini with salami, black forest ham, provolone, red onion, and pimento spread, shredded coleslaw
Day 3: Seared tuna Nicoise salad with olives, hard boiled egg, pickled onions and French loaf, wasabi and soy sauce
Day 4: Mixed greens with light lemon vinaigrette, individual vegetable curry pie topped with mango chutney
Day 5: Grilled chicken and vegetable skewers with cucumber tzatziki dollop on a bed of mixed greens
Day 6: Beef taco salad in a crispy tortilla bowl with fresh guacamole, black bean salsa
Day 7: Shredded lobster tail with garlic butter on a cold quinoa and mixed green salad
Day 1: Crispy bacon and feta lettuce cups, Steamed salmon with orange ginger sauce and asparagus, Cheesecake with warm chocolate sauce and fresh berries.
Day 2: Savory butternut squash soup and fresh bread, Mushroom and goats cheese stuffed chicken breast with white wine sauce and steamed broccoli, Warm brownies with vanilla ice cream.
Day 3: Island mango bruschetta with mozzarella on fresh bread, Italian sausage lasagna roll with vodka sauce, Key lime pie with fresh whipped cream.
Day 4: Shrimp cocktail with lemon wedge, Grilled pork tenderloin with rosemary potatoes and apple puree, Vanilla crème Brule.
Day 5: Mahi ceviche with balsamic reduction and French loaf, Steak with béarnaise sauce and glazed carrots, Assorted ice cream with almonds and pistachios topped with chocolate sauce.
Day 6: Pork spring rolls with soy ginger dipping sauce, Seafood pad Thai with fresh herbs and peanut coconut amino sauce, Mixed fruit crumble with caramel drizzle.
Day 7: Arugula salad with caramelized onions and sliced avocado, Pistachio crusted rack of lamb with oven roasted vegetables, Chocolate mousse
Pick Up Locations
2 x CAT C18 ACERT 1180hp,
29 kW and 13.5 kW generators.
24 knotsUS Gall/Hr
# of Videos:
# Dine In:
29kW & 13.5kW
# Port Hatches:
Transoms only please
30ft Centre Console Scout & 15ft RIB
2 X 300HP on Scout & 70HP on R
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Trawling, bottom & deep Sea.
Captain: Byron Tippett, South African
Born and raised in South Africa, Byron found his love for the ocean at 12 years old when he first started exploring the underwater world as a scuba diver. Since then Byron has been following his passion travelling the world as a PADI scuba instructor, diesel engineer, and yacht captain. Byron is outgoing and enthusiastic, and with his knowledge and vast charter experience will design a perfect trip that is sure to impress you whether you enjoy a secluded beach or a lively hot spot. With such a wide range of skills you are sure to feel safe and relaxed.
On board SeaGlass, Byron will guide you through some of the most beautiful beaches, snorkel spots and dive sites in the Bahamas, British Virgin Islands, U.S Virgin Islands, St. Maarten, St Barths and on down the Caribbean chain. He will create exquisite cocktails while ensuring a big smile is on your face as you relax in comfort.
Chef: Molly McKernan, American
Raised on a small river in Iowa, Molly has an inquisitive soul and a nose for adventure. She loves anything outdoors and active and anything involving food. After receiving her degree in Journalism from Iowa State University, Molly kissed the Midwest goodbye to make a life on the ocean. She lived in Maui, HI, for four years where her love of outdoor adventure blossomed working on boats, surfing, diving and hiking to secluded waterfalls. She then made the switch to boats in the Caribbean for the past several years and has been enjoying the constant trade winds ever since. She is a PADI Divemaster and will be your guide to the underwater paradise.
With a passion for great food and a love of fresh ingredients, you will be cared for from the first bite to the last. Molly takes true pleasure in creating a unique and personalized menu each charter on SeaGlass to fuel your holiday for an unforgettable experience. Taking pride in her work both in the galley and in the water. It’s a promise Molly will add exceptional food, fun and laughter to your charter.
SeaGlass's super crew will instantly help you feel relaxed and welcomed on your luxurious floating home. The Crew will intrigue and entertain you with their great sense of humor, excellent hosting skills and passionate love for life as they take you on an adventure of a lifetime.
Jamie Harris - Captain
Having grown up landlocked, Jamie found his love of the ocean when he was in his late teens and started surfing. Since then, Jamie has been travelling the world and working his way as a qualified PADI scuba instructor, dive guide and yacht captain since 1997. He has sailed and dived in Thailand, Australia, Turkey and the Caribbean/Bahamas. Jamie is outgoing, diligent and has a wickedly subtle sense of humour.
He has a way with people, that immediately puts one at ease. Creating fabulous sunset cocktails and offering up stories of adventures on the high seas, Jamie will enthral his guests aboard SeaGlass. With almost 20 years above and below the water Jamie has developed a vast knowledge of everything to do with boating, fishing and diving and is happy to share his knowledge.
Tavia Pretorius - Chef/Mate
Tavia grew up in a family that spent a lot of time on the water, fishing, shrimping and living off the sea. As a young girl she went out boating with her Dad and was filleting fish and cleaning shrimp before she hit her teens. It was no wonder that Tavia went on to become a qualified PADI dive instructor and a chef of note. Tavia has a passion for the artistry of food and every meal she prepares is more remarkable than the last. She has been chartering for some years and has catered for up to 30 people on a weekly basis.
To add to her many talents, Tavia is also an accomplished free diver boasting depths of up to 130 feet. She, one day, hopes to complete and obtain the world championship for her home country of South Africa. Having chartered extensively in the islands Tavia’s knowledge of the local flora and fauna is vast and she is a mind of information.