Accomodations:

Crew Profile

MEET YOUR CREW:
CAPTAIN: Emil Feuillette
CHEF: Sophie Bauer

Emil Feuillette, from Cape Town, South Africa, is a passionate skipper with over 22 years of sailing experience. He embarked on his journey at the age of five, nurtured by his father's boat-building project in their garden, which ignited his love for both racing and cruising.
Before entering the yachting industry, Emil worked as a river and canyoning guide in the Swiss Alps, where he developed strong leadership and guiding skills. His diverse background equips him to provide a unique perspective on sailing, ensuring safety and enjoyment for all aboard.
Emil is dedicated to sharing his passion for the sea and helping clients create unforgettable experiences on the water.

Sophie Bauer is from the picturesque Elgin Valley, South Africa, where she grew up on a wine farm surrounded by great food and wine. This early exposure ignited her passion for cooking and showed her the power of bringing people together through delicious meals.
After studying illustration design at university, Sophie set off to travel and has since savored the vibrant cuisines of Thailand, Cambodia, Italy, France, Turkey, Israel, and Mauritius. These experiences have shaped her culinary style, blending international flavors to create beautiful, nourishing dishes. Following her adventures, she embarked on her culinary journey as a chef on yachts in the Mediterranean. Sophie loves to combine her passion for tasty food, travel and design. Her aim is to create delicious meals to enhance every adventure for those on board.

Emil and Sophie can't wait to share their enthusiasm for sailing, the ocean and the Virgin Islands with you on Esperanza II.

Sample Menu

Esperanza II Sample Menu

BREAKFAST

All breakfasts served with a seasonal fruit platter and yogurt parfaits  

Turkish Eggs:

Two delicately poached eggs on top of a bed of garlic herbed yogurt, drizzled with frothy paprika and chilli butter. Served with toasted sourdough.

Banana Pancakes:

Fluffy pancakes with maple syrup, vibrant berry coulis, a dollop of whipped cream, and a sprinkle of berry dust.

Sunshine Toast:

Toasted sourdough layered with velvety beetroot hummus, pan-seared tomatoes, ripe avocado, and perfectly folded eggs.

Smashed Avocado Toast:

Creamy avocado on toasted bread, with two soft-boiled eggs, sautéed mushrooms, and spring onions, finished with chilli flakes and a drizzle of extra virgin olive oil.

Eggs Florentine:

Poached eggs nestled on a bed of spinach, draped in silky hollandaise sauce.

Bagel Board:

A delightful selection of smoked salmon, cured meats, creamy cheese, avocado, fresh cucumber, tomatoes, capers, red onion, boiled eggs, and seasonal vegetables.

Açai Smoothie Bowl:

A refreshing açai bowl accompanied by freshly scrambled eggs, buttery croissants, and a salmon cream cheese butter board.

LUNCH

Tuna Poke Bowl:

A vibrant bowl of marinated tuna, served with an array of fresh toppings and sticky rice.

Steak Salad: T

Tender steak salad paired with homemade chimichurri and parmesan shavings.

Slow Roasted Lamb Shoulder:

Succulent lamb, with fresh mint and labneh, served with pomegranate seeds, blistered tomatoes on herbed yogurt, green bean salad, and warm pita.

Fish Tacos:

Crispy fish in a homemade soft taco, topped with creamy avocado, crisp greens, and zesty mango salsa, finished with a drizzle of dill yogurt.

Pulled Pork Reuben:

Savoury pulled pork in a fresh ciabatta sandwich with mustard, cheese and pickles, served with homemade fries and aioli.

Rainbow Noodle Salad:

Asian rice noodle salad with crunchy fresh vegetables topped with grilled prawn skewers and finished with crushed peanuts and sesame seeds.

Creamy Truffle Pasta:

With exotic mushrooms and crispy bacon bits, topped with a parmesan crisp. Served with a zucchini ribbon salad.

APPETIZERS

Fresh Ceviche:

A mix of citrus-marinated fish with lemon coconut milk, basil, and beetroot oil, garnished with avocado and grapefruit.

Moules Frites:

Steamed mussels served with a side of homemade aioli and golden fries.

Prawn Vietnamese Spring Rolls:

Delicate rice paper rolls filled with prawn and mango, served with a savoury peanut and spring onion dipping sauce.

Pear and Prosciutto Salad:

A salad of pears and prosciutto, drizzled with olive oil and garnished with fresh basil and lemon zest.

Pork and Spring Onion Dumplings:

Homemade dumplings and chilli crisp served with a vibrant dipping sauce.

Charred Lettuce:

Grilled lettuce drizzled with olive oil and topped with shavings of parmesan.

Spinach and Blue Cheese Phyllo Tarts:

Flaky phyllo tarts filled with spinach and blue cheese, topped with seared balsamic cherry tomatoes.

DINNER

Giant Pappardelle:

Handcrafted pappardelle filled with spinach and ricotta, served on a bed of ragu alla bolognese, crowned with parmesan shavings.

Grilled Beef Fillet:

A tender beef fillet accompanied by onion fondant, crispy potatoes, and green beans served with mushroom sauce.

Pan-Seared Mediterranean Cod:

Flaky cod in a vibrant tomato and basil sauce, served on top of roasted bell peppers with fresh, crusty sourdough.

Stuffed Chicken Breast:

Juicy chicken breast filled with feta, spinach and sun-dried tomato on a bed of pesto orzo, accompanied by buttery pan-seared mushrooms.

Sun-Dried Tomato and Salmon Pasta:

A combination of sun-dried tomatoes and succulent salmon tossed in a creamy

Green Curry:

Crunchy fried chicken served with coconut rice, green curry broth, and pickled ginger, served with smashed marinated cucumber salad with toasted sesame seeds.

Pan-Seared Gnocchi:

Gnocchi sautéed in a perfectly foamy sage and brown butter sauce.

DESSERT

Zeppole:

Sardinian doughnuts dusted with cinnamon sugar and lemon zest, served with a side of tangy lemon curd for dipping.

Chocolate Mousse:

Luxurious chocolate mousse with a drizzle of olive oil and a sprinkle of sea salt.

Gooey Chocolate Hazelnut Brownies:

Brownies topped with tiramisu cream and a dusting of cocoa powder.

Snickers Bars:

Indulgent layers of date caramel, creamy peanut butter, crushed peanuts, and dark

Mini Pavlova:

A delicate pavlova topped with fresh berries and cream, interspersed with vibrant passionfruit puddles.

Baked Cheesecake:

Served with a sesame maple crisp.

Chocolate-Chip Ice-Cream Sandwich:

Served with homemade vanilla icecream

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.