Accomodations:

Crew Profile

Captain/Chef Larry Tyler

LARRY TYLER takes pleasure in welcoming you aboard THE DOVE. Anglo/Italian, born in Italy, he speaks fluent Italian and French. Larry studied Hotel Management for four years and trained as a chef at the Dorchester Hotel in London before creating his own very successful international fashion house.

Inspired by the film "Dove", he set off in his 35' sailing boat to explore the South China Seas and the Indian Ocean using a sextant and chronometer as the only means of navigation. Along the way he traded in native jewelry, crossing the Indian Ocean six times and eluding the infamous pirates of the Malacca Straits and the Sulu Sea. There was no escaping the typhoons, however, and Larry experienced many. Logging all these sea miles gave him ample time to design the boat of his dreams, and so THE DOVE was born.

Larry has sailed and chartered from the South China Sea to Thailand, across the Indian Ocean to the Cape of Good Hope, across to Brazil, over to the Mediterranean, the Caribbean, above the Arctic Circle in Greenland, south to Patagonia, Cape Horn and twice to Antarctica. A keen underwater photographer and filmmaker, he has worked for National Geographic, NHK Japanese TV and other producers of documentaries. Larry's other pastimes are windsurfing, snow skiing and cooking Mediterranean and Oriental cuisine.

As your host aboard THE DOVE, he is delighted to share his intimate knowledge of whatever cruising area you choose and to ensure you have the best vacation ever.

First Mate and Assistant ChefJustyna Kramer, 34, Polish

Justyna joined THE DOVE in 2010, crossing the Atlantic from the Azores to the Caribbean via the Cape Verde Islands. For the past four years she has worked as first mate and assistant chef, sailing up and down the Caribbean island chain from Tobago to the BVI enjoying every minute and every mile logged at sea. In the summer of 2013 she worked on Coral, a 111 year old 36 meter classic sailing boat, sailing from the U.K. to the Mediterranean as the cook, stewardess and deckhand.

Cooking, sailing and visiting new places are Justynas passions. She is very interested in nutrition and living a healthy life style. She has many fabulous Italian recipes and especially loves cooking seafood - a skill which complements Larrys fishing skills.

A very lively and energetic person, Justyna enjoys running, skiing, swimming and cycling. She is a keen photographer; loves jazz, blues and classical music and reads all sorts of books from biographies and history to Narnia and Harry Potter.

Before discovering sailing and charter yachts, Justyna worked in Switzerland as a nanny and as a tour guide in a Swiss museum. Whilst working as a nanny in London she studied Reflexology and Massage at Regents College and qualified with the highest diploma.

Justyna is fluent in Polish, German and English.
December 2014

Sample Menu

Selections from the Leeward and Windward Islands menu

Breakfast

Choice of chilled fruit juices

Fresh tropical fruit medley pineapple, mango, banana & passion fruit

Made-on-board yogurt with island honey

Home-baked muffins, Danish pastries & walnut bread

Croissants hot from the oven, scrambled eggs & locally smoked marlin

Choice of fine Ceylon & China teas, Freshly brewed Italian coffee

Lunch

Dove salad served with one of the following:

Catch of the day

French and Italian cheeses, ham and pats

Pasta la marinara - spaghetti with  lobster or mixed seafood sauce

Home made pizza

~ ~ ~

St. Vincent tropical fruit basket

Hors DOeuvres

Focaccia

An assortment of smoked marlin, yellow fin tuna and mahi mahi

Tapenade

Entrees (first course)

Escargots la Bourgulgnonne (snails cooked in garlic, parsley, butter and white wine)

Cheese souffl

Freshly steamed asparagus served with hot butter and fresh parmesan cheese

A selection of prawn and vegetable dim sum steamed in a bamboo dish

Pumpkin soup with toasted almonds

Sashimi of yellow fin tuna caught by our guests with wasabi and soya sauce, or seared in sesame seeds. Served with Thai jasmine rice and hot sake

Dinner

Jumbo tiger prawns served with Thai fragrant rice

Margret de canard (duck breast) with apple Calvados sauce and potatoes dauphinois

Quails flambed with cognac, served with  wild mushroom sauce on a bed of polenta

Gigot dagneau (leg of lamb) roasted over wood charcoal served with ratatouille

Chicken tandoori cooked in our BBQ oven served with  cucumber & yoghurt raita, Naan bread or pilaf rice

Brochette de la mer (fish kebabs grilled on a wood charcoal fire with bell peppers, tomatoes and onions)

Desserts

Larrys special home made ice-cream and sorbets

Decadent chocolate mousse

Bananas flamb with home-made yogurt

Tarte Tatin (warm upside down apple tart served with fresh cream)

Crme Caramel

Sabayon la Marsala

Crepes with Grand Marnier

Profiterolles filled with ice cream (served with hot dark chocolate sauce and chantilly cream)

Expresso Coffee and after dinner liqueurs

Selection of herbal and fruit teas