Nomada
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$33,000/week
British Virgin Islands
62 ft Sailing Catamaran
Accommodates up to 10
5 Queen ensuite cabins
SCUBA diving onboard
NOMADA has experienced a professional refit, ready for 10 guests.
NOMADA is a luxurious lagoon 620 that can host up to 10 guests. Nomada was built in 2014 and has recently had an extensive interior and exterior refit, including Waterworks fixtures, La Maison Pierre Frey upholstery, Matouk linens, and JANUS et Cie furnishings.
Accommodations comprise of 5 ensuite queen cabins all with beautiful soft furnishings and lots of natural light. The main salon, with vast window areas, offers a large sofa, table and TV with streaming services.
The exterior space is beautifully appointed with plenty of relaxation spaces and pastel colored upholstery. The aft deck has a sofa area, sun pad and a large dining table for you to enjoy meals with a picture perfect scene. The flybridge has more space to relax with 360 degree views. The foredeck has ample sunbathing areas for you to lay in the sun and appreciate the Caribbean breeze while under sail or at anchor.
Nomada is equipped with some amazing features, including an outdoor rain shower system, a big tender with 90 horsepower, an extended tender platform, 2 sea bobs, guest iPads with movies, and 3 highly qualified crew ready at your service.
Galleries
Layout
Your Crew
CAPTAIN RYAN & CHEF/MATE DANIELLE
Ryan has always been drawn to the water, growing up in the Eastern Province of South Africa in the beautiful, scenic town of Cape St. Francis. In this place canals are plentiful, and it was there, that he developed his passion for canal cruising, fishing, and surfing. It is this passion and more that he takes great pleasure in sharing with his guests. Ryan also has a natural interest in mechanics and has been well-schooled in the technical side, which is a fantastic attribute to making any sailing experience hassle-free. A kinder-natured, fun-loving person you will yet to meet. This certainly makes him a well-suited character for this industry.
As a result of his inherited flair, from his talented mum, of interior design and creativity, his boat is always beautifully presented with a lot of attention to detail. He is excellent with children and patient with their inquisitive minds, always happy to answer all questions and tirelessly entertain them. A veteran of the yachting world, his experience on the Super Yacht circuit taught him professionalism and discipline in service delivery.
Ryan is certainly in the career he loves and it shows excellent onboard service, mapping, and his tailored itineraries. He continues to hunt down the best BVI sites and sports. This pursuit along with an array of other fun activities all await those who get to meet and enjoy the services of Ryan. He and his partner Chef Danielle will reveal a word of fine dining, pampering, and fun…simply not to be missed.
Danielle, an ever-vivacious Chef is a combination of bubbly creativity and enchanting hospitality. She has found her niche in the obvious career choice of “Culinarian”. It is here that she can exercise her vast innovative skills around food, design, and entertainment. Originating from a family of surfers and sailors she assumed their love of the ocean. Coming from Port Elizabeth in South Africa, long days of picnics on the beach and water is a way of life, so she fits right into our BVI paradise.
Her early years were carved out in attaining a Foundation Phase Education degree. Upon graduating she immediately put it to great use in Doha, Qatar where she embarked on a career in education. This achievement is of course an additional quality that she contributes to any charter comprising of young children. In the 5-year duration of her contract, she traveled extensively during term breaks, and it was in these exotic destinations that she sampled many of the extraordinary dishes that she now brings to her menus.
Danielle has an energetic attitude towards her new career change and looks forward to having you on board. She will delight you with her beautifully presented dishes incorporating varying flavors of the Middle East, Asia, Africa, and of course the Caribbean. She is focused on all dietary requirements within her brief and serves up mouthwatering meals. Her stylistic ways and exotic approach are also mimicked in the attention she brings to boat detailing.
She and her partner Captain Ryan will introduce you to a vacation on the ocean filled with style, service extraordinaire, and a lot of fun.
Cuisine
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BREAKFAST
- Eggs Benedict -Poached eggs and crispy bacon/ smoked salmon/ prosciutto served on a toasted English muffin topped with fresh hollandaise sauce
- Shakshuka – An aromatic Middle Eastern dish of reduced tomatoes with yellow peppers, onion, and spices, gently poached eggs in the reduction, topped with Greek feta and cilantro. Served with warm ciabatta and butter
- Baked frittata – Creamy scrambled eggs baked with fresh asparagus smoked turkey, and herbs, topped with a vintage aged cheddar. Served with a warm ciabatta and butter
- Smashed avocado – Smashed Haas avocado on a slice of toasted sourdough, topped with honey-roasted cherry tomatoes, Greek feta, cilantro, and XVO
- Smoked Salmon Bagel – Smoked salmon and chive cream cheese on half a toasted bagel, topped with baby capers
- Fresh French croissants – Freshly baked croissants served with a side of dry-aged meats, cheeses and homemade fruit compotes
- Bananaoffee crepes – Thin crepes filled with banana and homemade toffee sauce. Served with a side of crispy bacon
- Crab tarter toast – Shredded lump crab mixed with pickled cucumbers, spring onion, lemon juice and zest, homemade mayonnaise, and parsley. Served on toasted ciabatta
- Almond milk oats – Cinnamon spiced oats and chia seeds prepared in vanilla almond milk, topped with fresh passionfruit, blueberries, berries, bananas, and toasted pecans. Drizzled with a Canadian maple syrup
- Smoothies – Blended frozen fruits, combined with DF milk or ice, organic collagen powder, superfood powder, or probiotic powder
*All breakfasts are served with a side of fruit salad, Greek yogurt and granola
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LUNCH
- Red snapper shrimp ceviche – Fresh shrimp and red snapped left to cure in an orange, lime sea salt mix. Finished off with diced capsicums, mango and red onion, pyramid salt, extra virgin olive oil, and fresh chili. Served with thin crispy tortilla chips and a grilled zucchini side salad
- Caesar salad – Crispy Roman lettuce, tossed in a freshly prepared Caesar dressing. Topped with sourdough croutons, grilled chicken breast, and parmigiana shavings. Served with freshly baked rosemary, flakey salt, chili, and olive oil focaccia
- Goddess steak salad – Grilled, sliced ribeye, tossed in a dry smokey paprika rub. Served on a bed of arugula, sweet roasted potato, cherry tomatoes, and creamy Hass avocado. Topped with toasted pine nuts and a fresh herb and yogurt dressing
- Portuguese shrimp salad – Grilled seasoned shrimp, roasted cauliflower, and chickpeas served on a bed of arugula and red onion. Topped with crumbled Greek feta and toasted pumpkin seeds. Drizzled with a creamy ranch dressing. Served with a freshly baked focaccia
- Mediterranean mezze platter – Grilled halloumi topped with bits of organic honeycomb, freshly blended garlic hummus, roasted pita chips, roasted feta stuffed baby peppers, cucumber and carrot sticks, kalamata olives in XVO, local aged cheeses
and dry-aged meats - Middle Eastern mezze platter – Fragrant lamb kofta, yogurt mint dip, tahini hummus, pita chips, Manchego stuffed Medjool dates, tabouli salad, and lemon feta XVO marinated olives
- Olio pasta – Light and fresh lunchtime spaghetti tossed in XVO, fresh garlic, parsley, and chili. Finished off with finely grated parmigiana. Served with lemon butter grilled shrimp
- Brie ‘n prosciutto tart – Golden baked puff pastry topped with French-style brie and balsamic caramelized onions. Finished off with fresh baby arugula and prosciutto. Drizzled with XVO and a balsamic glaze served with a green salad
- Greek gyro – Flatbread filled with grilled slithers of chicken thigh, chunky chopped cucumber, tomato, and red onion, topped with a homemade tzatziki sauce
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STARTERS
- Three cheese tortellini, on rocket, topped with parmigiana,
sundried tomatoes, and toasted pumpkin seeds. Drizzled
with a balsamic reduction - Roasted carrot and ginger soup, finished off in a savory
broth with a burst of citrus. Served with a toasted brie
crostini - Thai seasoned chicken/ pork dumplings in a miso
Mandarin sesame dipping sauce - Cured duck slices on micro greens, served with slices of
clementine, pomegranate seeds, toasted almonds and a fig
XVO balsamic dressing - Honeydew melon, cantaloupe, prosciutto, feta, mint and
basil salad - Scallop crudo in ginger, garlic, lime, orange honey and
vinegar marinade. Served with fresh spring onion and
chili - Blush pear and gorgonzola salad served on arugula topped
with dried pear and toasted pecans. Drizzled with a light
vinaigrette - The traditional rosa tomato, basil and garlic bruschetta
- Three cheese tortellini, on rocket, topped with parmigiana,
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DINNER
- Chargrilled fillet steak topped with a robust. Roquefort sauce/ portobello mushroom sauce/ pepper sauce served with a side of buttery thyme Hassel back potatoes, beurre noisette Brussels sprouts, and green beans
- Mustard seed baked salmon rested on pea and mint purée.
Served with a side of grilled grapefruit and asparagus and
roasted baby potatoes - Red Thai curry in a lemongrass coconut milk broth with
seared wahoo, snap peas, capsicums, and zucchini. Served with fluffy jasmine rice - Catch of the day pan seared, served with lemon butter garlic sauce, a Mediterranean vegetable bake, and seasoned cous cous
- Lamb Bolognese made with a traditional Neapolitan tomato reduction, topped with pecorino and fresh herbs
- Seared ribeye/ fresh cod topped with a bold and zesty
chimichurri sauce. Served with a mustard potato salad and
a sweet pea, snap pea green salad - Creamy garlic parmigiana white wine-based linguini,
topped with seared scallops and shaved black truffle,
drizzled with truffle oil - Slow-roasted beef short rib, topped with a red wine beef jus. Served with creamy mashed potatoes, sweet peas and honey rosemary roasted carrots
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DESSERT
- Rich warm chocolate fondant served with a tropical
coconut ice-cream - Crème brûlée topped with a caramelized sugar crust
- Zesty lime tart with homemade golden crumble and toasted meringue topping
- Red wine spiced poached pears served with a side of
Madagascan vanilla ice cream - Green Guatemalan cardamon and vanilla pod-infused
panna cotta topped with fresh passionfruit - Crêpes suzette bathed in a Grand Marnier sauce, served
with vanilla ice cream - Baked chewy meringue, topped with Greek yogurt,
Kumquat preserves and dark cherries. 70% dark chocolate
Shaving scatters on top - Swiss dark chocolate orange-infused moose topped with sea salt flakes
- Rich warm chocolate fondant served with a tropical
