Serenity - Catamaran

PRICE INCLUDES:

• Use of the yacht with our Professional Captain and Chef and additional crew
• All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner, and Dessert
• Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates and more
• Beverages – Water, Juices, Sodas, Coffee, Beer, Wine, and a Fully Stocked Bar
• Water Sport activities
• Broadband Wireless Internet Access
• Air Conditioning
• Fuel for the yacht and dinghy
• Cruising permits, national parks fees, fishing permits, taxes, and port fees

PRICE DOES NOT INCLUDE:

• Shore activities such as dining, shopping, or special off yacht excursions
• Premium Beverages/Wines not normally stocked and excessive alcohol consumption
• Airport Transfers
• Crew gratuity; 15-20% of the charter cost

Availability

Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

CAPTAIN TINA & CHEF/MATE GREG

Born and raised in Zagreb, the capital of Croatia, Tina studied at the Faculty of Kinesiology. As an elective, she took a class on sailing, and as she says, “Once you try sailing, you get hooked for life!” She has been a captain now for the last six years, sailing the Mediterranean, from Turkey to Greece and Croatia.

During the winter seasons, she went from sailing to being a ski instructor all over Europe. This year, she is trading in her skis for the tropical waters of the Caribbean! She is passionate about sailing, water sports, diving, running, hiking and just enjoys being physically fit in general. She can’t wait to explore the Caribbean waters and showcase for guests the beauty that the islands hold.

Greg was born and raised in Harare, Zimbabwe. He decided to pursue a career in cooking and moved to South Africa where he studied for almost two years. Upon his return to Zimbabwe, he decided to extend his skills and transition from a land-based chef to a yacht chef.

His love of being a chef is equaled by his love of being on the open water. He enjoys water sports, hiking, and generally staying active. He also appreciates experiencing different cultures and local foods and incorporating those different flavors and techniques into his own style of cooking, whether it be in modern or classical style dishes.
Greg has quite a bit of experience on boats in and around Zimbabwe, on Zimbabwean houseboats; which are the equivalent to yachts, but on a lake. It allowed him the opportunity to wake up each morning surrounded by Africa’s big five wildlife, there was access to great fishing and then cooking with that freshwater fish. It was an amazing experience that he can’t wait to parlay into life in The Caribbean.

BREAKFAST

• Eggs Benedict with Prosciutto on an English muffin
• Breakfast Burrito
• Croissant Breakfast Sandwich
• Breakfast – Platter of Pancakes, Waffles Candied Bacon, and Fresh Fruit
• French Toast Casserole

LUNCH

• Hummus Wraps
• Smoked Chicken Pasta Salad
• Asian Style Fried Chicken with noodles and Veg
• Seared Tuna with Spicy Mango salsa served with steamed rice
• Sun-Dried Tomato Pesto Pasta with salad and crispy bacon
• Bacon Cheese Burger Wrap with hand-cut shoestring fries

APPETIZERS

• Salmon Tartare, Melba Toast with Dill Sauce
• Jalapeno Popper in Wonton Cups
• Spicy Beef Tartare, Mustard Sauce, and Deep Fried Capers
• Roasted Cherry Tomato Bruschetta and Goats cheese
• Spring Rolls with Tomato Chilli Jam Dip
• Asian Style Sticky Chicken Wings

DINNER

• Ostrich fillet with roasted cherry tomatoes, mixed mushrooms, and Veg.
• Browned garlic butter Chicken.
• Beef & broccoli Lo Mein.
• Mediterranean pan-seared Sea Bass.
• Creamy Garlic Prawns and fresh-baked bread.

DESSERT

• Lavender & honey Créme Brûlée
• Deconstructed lemon meringue pie
• Lemon Tart
• Tropical Mille Feuille
• Coconut panna cotta