Accomodations:

Crew Profile

David Crawford Esterson
Growing up in the South of England I was bought up being on the water; around motor and sailing boats from a very young age. I started out at our local dinghy club and moved onto being involved in yacht racing and helping build performance yachts. All this experience from my childhood started my extensive career in yachting. Having accumulated over 100,000 nautical miles on both motor and sailing boats, my respect for the ocean is immense. I am at my happiest on the water and providing a service to the clients we have on aboard.

Having been based out of the Caribbean and the USA for the past 4 years, I am very excited to be looking for the next opportunity in either the familiar waters of the Caribbean, Mediterranean or adventures further afield.

Chef Flora Pickard
I am an experienced and high performing Executive Culinary Professional. Throughout my 20 year career with boats I have developed and refined a unique set of skills that will afford me the ability to understand my principles and their preferences. I enjoy creating new dishes and offering a wide variety of culinary styles. I excel in producing memorable events from theme parties to formal dining experiences.

Sample Menu

MENU PLAN

Breakfast Options  

Smoked Salmon in Light Puff Pastry Layers served with scrambled egg whites and truffle oil drizzle 

American Blueberry Hotcakes with Maple Syrup and Whipped Cream dressing 

Griddled Variety Breakfast Sausages with homemade potato and onion hashbrowns and a poached egg topping  

Freshly baked mini croissants, pain ua chocolate & Danish pastry served with local Honey and an optional boiled egg and soldiers 

French Toast stuffed with Apricot and Cream Cheese served with crispy smoked Bacon 

Omelettes made to Choose with suggestions like portoccini and cheese or jamon and fresh tomatoes  

Sauteed Portobello Mushroom with grilled sweet vine tomatoes, sunnyside up egg on a layer of crispy potato cubes 

 Mediterranean Tapas Lunch:  

Potato & Red Onion Tortilla, Melt in your mouth homemade Porccini Croquettas, High quality Anti Pasto Platter (Acorm fed Jamon, Proscuitto, Olives, Quial eggs and marinated anchovies) a selection of Cheeses and crispy crackers. 

 Mexican Lunch: Chilli con Carne Filled Taco Cups, Tuna filled Taco Shells and Griddled Cajun Chicken & Vegetable tortilla Wrap Served with homemade guacamole, sour cream & Roasted Red Pepper and Sweetcorn Rice.  

Italian Lunch. Selection of Homemade Thin Crust Pizzas topped with favourite ingredients of Choice or Homemade pasta (lasagne, fettuccini or raviolis made to order) served with Light garlic bread and Caprese Salad (buffalo mozarella, beef tomatoes, fresh basil and avocdo slices decorated with balsamic reduction).  

Foil Baked Whole Fish in Lemon & Capers served with steamed White rice and stir fry seasonal vegetables.  

Warm Beef Teriyaki Strips on a Spinach, Shitake and mixed mushroom Oriental salad on a crispy Sesame Noodle bed.  

Fresh Grilled King Prawns Mozambique style with Garlic butter jus on a Four Season Salad and Sweet Potato Fritters.  

French Polynesian ´Poisson Cru´ (fish ceviche marninated coconut milk and lime squeeze) served with Spicy Cassava Crackers, roasted Coconut Plantain and sided with chilled mango, cucumber and chilli salad.  

Dessert Lunch Options  

Tiare Honey Cheesecake with pistachio crisp  

Pina Colada Sorbet with a shot of Rum cocktail  

Light Layered Tiramisu  

Seasonal Fruit with Jelly Cubes, sponge crumble and served with custard and ceam sides  Cheese, fruit and nut Board Selection & Crackers 

 Exotic Fruit platters prepared to be eaten in the best way possible  

Dark Chocolate Mousse Cup with Raspberry Coulis Drizzle 

And option of freshly baked homemade cakes and Biscuits is also offered for afternoon tea, such as: Banana Loaf, White Chocolate & Macadamia Nut cookies, Rum Butter Cake, Death By Chocolate, Honey & Almond Flapjacks, Victoria Sponge, Orange & Lemon Drizzle ……..there is no limit to 

 Dinner Sample Menu 

Layered Aubergine, Portobello Mushroom, Red Pepper, Courgette & Goats Cheese Baked Timbales Drizzled with reduced Strawberry Balsamic 

Fillet Mignon Griddle Seared to your liking topped with Crunchy Onions Strings, placed on a Creamed Garlic Potato and Pumpkin Puree dressed with baked Asparagus and Roasted Vine Tomatoes served with sauce of your Choice  

Light Fresh Fruit Pavlova
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 Thai Fish Cakes served with Sweet Chilli Sauce on Bean Sprout and Red Onion Crunchy Salad bed  

Chicken Sate Skewerswith a Spicy Peanut Sauce, Coriander Lamb skewered on Lemon Grass sticks with coriander Lime puree served with Nasi Goreng (egg fried rice) steamed vegetables, topped with grilled King Prawn and crackers  

Katalfi Crisp wrapped Bananas with cinnamon, Palm sugar and Macadamia Brittle Ice cream
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Mini Portion Miso soup, Seasalted Warm Edamame, Steamed dumplings with soy Dip  

Variety of Makisushi Rolls, Nigiri sushi, Futomaki & Sashimi served with Pickled Ginger, Wasabe and Wakame Salad 

Tempura Vegetable & Prawns 

Sticky Chicken Yakitori Skewers w/ Steamed White Rice
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Lychee (or Rambutan if in season) & Stem Ginger Sorbet with crispy Ginger Wafer 

Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls  

Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter. 

Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip.
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Crispy Pita strips and mini Falafels served with Hummus Jajic (yogurt garlic & cucumber) dips.  

Homemade dolmades (Seaton rice wrapped in vine leaves) served with savoury tomato dip o Slow Cooked Lamb & Root Vegetable Tajine, lemon saffron couscous & Garlic Artichoke Chips  

Homemade Baklava (layered sweet filo crisp) topped with pistachio & cardamom ice cream.
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Flora´s Special Scallops Baked in the Half Shell served with Prawn Cracker Scoops 

Fresh Line Caught Fish grilled and drizzled with Noepolitan Sauce topped with crispy Calamari rings on a bed of Basmat rice, served with courgette bake and julienne Honey glazed carrots  

Mango Creme Brullee topped w/ Mint Leaf Candy
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 French Onion Soup topped with melted Gruyere Crouton  

Pan Seared Duck Breast in a Raspberry demiglace served with potato slices, crispy leek Springs, garlic Sweet Potato Balls & Broccoli Cumin florets  

Brandy Snap Baskets fillet with Atholl Cream and Marinated Mandarins
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Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls  

Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter.  

Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip