2 x 110 hp diesel engines
2 x Onan generators
3 x 3,000w inverter
CHEF JAYDE'S MENU
BREAKFAST - Fresh Local Fruits, Yoghurts, Smoothies and Cereals - Banana/Blueberry Pancakes or Waffles w/ Homemade Rum Syrup, Fresh Berries and Crisp Bacon - Perfectly Poached Eggs Benedict w/ Homemade Hollandaise, Dill Sour Cream/Smoked Salmon/Caper OR Seared Vegetables, Bacon & Avocados - Omelette Bar to Order w/ Fruit Salad & Hash Browns - Caramel and Almond Crusted Vanilla French Toast & Spiced Sausages - Freshly Baked Muffins - Spinach and Mushroom Quiche - Fresh Local Bread, Croissant’s & Baguette Breakfast Sandwiches - Coffee, Coffee, Coffee...and Variety of Teas
LUNCH - Blackened Caribbean Shrimp Caesar Salad w/ Homemade Garlic Bread, Tangy Reduction and Parmesan Crisps - Basil/Black Bean Cheese Hamburgers In Paradise w/ Homemade String Truffle Fries - Mediterranean Style Buffet w/ Lemon, Herb & Honey Baked Chicken and Garlic Butter Flatebreads - Healthy Seafood Quinoa Salad & Crisp Ciabatta - All You Can Eat Local Caribbean Style Fish Tacos and All You Can Drink Margaritas - Spicy West Indian Chicken Roti w/ Fried Plantains Crisps & Papaya/Tomato Salad - Maryland Style Crab Cakes w/ Curry Mayo & Local Fresh Salad Greens
APPETIZERS - Fresh Cut Vegetables with Homemade Garlic/Red Pepper Hummus & Tapenade Selection - Rum Balsamic Reduction On Top Fresh Caprese Salad - Vegetable or Beef Blue Chip Nachos with Homemade Guacamole/Salsa - Rare Seared Sirloin Steak, Local Basil On Top Spinach and Cream Cheese Stuffed Mushrooms - Crispy Top Parmesan Spinach Artichoke Dip with Roasted Pita Bread - Smoked Salmon, Cream Cheese and Capers On Top Crunchy Toasts - Grilled Bacon Wrapped Scallops On Top Fresh Local Greens w/ Fig Reduction - Crispy Stuffed Wontons w/ Sweet Chilli Sauce - Coconut Shrimps & Deep Fried Buffalo Cauliflower
DINNER - Sticky Bourbon Grilled Salmon w/ Fresh Greens And Baked Honey Squash - Spicy Caribbean Red Snapper Over Island Baked Vegetables and Seasoned Wild Rice - Dijon MahiMahi over Slow Baked Ratatouille and Grilled Teriyaki Bok Choy - Caribbean Jerk Shrimp over Stir Fried Vegetables, Buttered Jasmine Rice and Teriyaki Reduction - Fillet of Beef Sud Africane w/ Rosemary Infused Bearnaise Sauce, Proscuitto Asparagus Spears and Roasted Potatoes - Grilled and Marinaded Pork Tenderloin w/ Dill Cucumber Salad and Spiced Orzo - Grouper Al Grecque w/ Pearls of CousCous, Roasted Carrots, Tomato Cumin Sauce & Fresh Feta Walnut Salad - Pan Seared Wasabi Ahi Tuna w/ a ChimiChurri Salsa and Avocados over a fresh bed of local greens - Prosciutto And Herb Stuffed Chicken Wrap Bakes w/ Tarragon Cream Sauce over Mushroom Infused Risotto and Glazed Grape Tomatoes
DESSERTS - Creamy Classic Cheesecake w/ Salted Pretzel Crust topped Salted Caramel Sauce and Fresh Berries - Homemade Chocolate Mocha Mousse or Vegan Avocado Mousse - Classic American Keylime Pie & Vanilla Whipped Cream - Fresh and Airy Mango Cream Crisp , Whipped Cream and Crushed Pistachio - Red Wine Poached Pears w/ Mint Sprigs and Homemade Caramel Dressing - Island Coconut Poke Cake w/ Cafe Rum Sauce - Banana Caramel Spring Rolls or Frozen and Chocolate Dipped Bananas & Ice Cream - Homemade Chocolate Oreo Brownies & Ice Cream - South African Style Peppercrist Crisp Tart w/ Fresh Fruits - Raspberry Creme Brûlée
COCKTAILS Rum Punch – local recipe with island rum Blackberry Mojito – with fresh berries and mint Grapefruit Vodka Sunrise – served with fresh grapefruit and a rosemary sprig Ultimate Bloody Mary – with bacon wrapped shrimp skewers and celery Classic Mimosa – mixed with fresh homemade orange juice Pina Colada Sunrise – made with fresh pineapple and coconut Mai Tai – made with fresh local fruits 007 Dirty Martini – with blue cheese stuffed olives Painkiller – Cruzan dark rum, pineapple, a splash of orange, coconut, and fresh nutmeg Classic Margarita – made with fresh limes and top-shelf Tequila
Pick Up Locations
St. Thomas, USVI
BVI inquire limited to 7
2 x 110 hp diesel engines
2 x Onan generators
3 x 3,000w inverter
$300 with book work & pool work completed before charter
General Diving Info
Included in your charter for no extra charge.
All dives will be guided by our onboard Dive Instructor.
If your last dive was more than a year ago, we’ll start with a refresher dive.
We offer 4 complimentary guided dives during your charter.
Two GoPro's ready to record your experience.
**Ian Quigley is Dive Instructor January 15-July 15
**Adam Wilson is Dive Instructor July 15-January 15
Diving Costs information
All gear is supplied on the vessel.
Discover Scuba” dive to a depth of 40’. You will need a medical form and if you have any physical conditions that present risk a Doctor’s signed waiver that you are OK to dive. Charge is $150 and paid directly to our own board instructor.
PADI Advanced Open Water Instruction and certification
We will offer this course for up to 4 students at a time. This is open to anyone who is a PADI open water certified diver. After completion of this course you will certified to dive deeper than 60’. To fully enjoy dives such as “The Wreck of the Rhone” we recommend this during your trip. This costs $300 per student. To be paid directly to our Dive Instructor.
4 dives are included per guest. Additional dives are offered at $50 per guest per dive.
***CREW FOR JANUARY 2022 - JULY 2022***
TO BE ANNOUNCED
***CREW FOR JULY 2021-JAN 2022***
MAGNUS WITTERSO - JAYDE COUZYN - ADAM WILSON
***MAGNUS, JAYDE & ADAM ARE FULLY VACCINATED FOR COVID-19*****
Captain Magnus hails from the frigid fjords of Norway with several captains in his blood line. He spent his entire childhood regatta racing, teaching sailing and working for the King in the Norwegian Navy before he felt himself being drawn to far more tropical latitudes. Now, thawed out, and after several years of cruising on his private sailboat, multiple ocean crossings and chartering the most stunning waters and island groups in the world, he can guarantee a fantastic experience with well thought out itineraries and adventures.
Chef Jayde is originally from sunny South Africa. She grew up being heavily influenced by the coastal culture, which is famous for its sailing, as well as, its unique and impeccable coastal food and wine service. It was here that her love for the service industry began. Jayde graduated from University with a honors degree in software development. Afterwards, she went to pursue an offshore sailing license. Since then, she has spent the last eight years working aboard various vessels, such as cruise ships, catamarans, motor and sailing yachts, as a key part of the galley service, as well as interior and deck teams.
Jayde believes that yachting is the perfect career for her. She takes particular pride in going the extra mile to enhance the experience of your time on board and in creating beautiful, fresh and island influenced meals. When not on board the vessel, she is a passionate traveler, snowboarder, kite surfer and writer.
Before our Dive Instructor Adam moved to the US Virgin Islands in February 2016, he was working for Carnival Cruise Lines onboard for 4 years. He worked in Camp Carnival with the kids for almost 2 years and then I became an Entertainment Host. He got to travel all over the Caribbean, Bahamas, Alaska, and Australia. Since moving to St. Thomas, he has become PADI MSDT (Master SCUBA Dive Trainer) as well as a 50-ton USCG Masters License Captain.
***MAGNUS, LINDSEY & ADAM ARE FULLY VACCINATED FOR COVID-19*****