4m ab tender new from 2020
• yammaha 60 hp 4 stroke new fro
• 6 people
Crew
Christian Klopper
Having grown up by the sea, on South Africa’s Western Cape, a career on the water seemed a natural step for Chris whose first role in yachting was with a sailing academy. After completing his captain’s qualification, he conducted deliveries and worked as a bosun before joining the charter industry with his long-term partner Lida. Chris is an all-round water sports enthusiast who enjoys surfing, kite surfing and wakeboarding. He is also an experienced Dive Master who loves to spend time leading guests on tours of the underwater world.
Over the last four years, Chris and Lida have worked on charter boats in some of the most luxurious destination in the world, including the Maldives and the Caribbean, and they are particularly knowledgeable about the BVIs. The couple enjoy working together as team, easily anticipating each other’s needs, and sharing a desire to take the best possible care of guests to ensure their holidays exceed expectations.
Lida Fourie
Lida grew up in the same town as Chris and primarily worked in hospitality as a waitress, bar manager and chef before she joined him in yachting. Professionally trained in fine dining catering, by the Ashburton School in London, Lida is an experienced yacht chef who strives to meet her guests’ wide-ranging culinary requirements. She enjoys sourcing the best quality ingredients from local ports to produce creative and well-balanced menus and is always keen to meet individual guest needs. Whatever style of food she’s asked to cook, Lida is always willing to go the extra mile to ensure memorable meals for all.
Menu
Breakfast Eggs Benedict Florentine with Side of Fruit Cinnamon & Brie Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausag, Fruit All American Continental - Crispy Bacon, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam Huevos Rancheros with Chorizo topped with a fried egg and Cilantro Avocado Toast Topped with Sunny Side Up Egg, Crumbled Bacon, Diced Tomato and Queso Fresco Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit Spinach Feta Caramelized onion Fit for a Sailor Frittata
Lunch Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing Steamed Bao Buns with Char Sui Pork Belly Seared Locally Caught Yellowfin Tuna Poke Bowls Courgette, Sun Blushed Tomato, Feta and Thyme Tart with lemon Dressed Salad Leaves Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema and Cilantro served with Homemade Guacamole and Mango salsa Mediterranean Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce FCraensha pBérusschetta with Goat Cheese Crostini Crab & Avocado / Mexican Shrimp Guacamole Baskets Smoked Salmon Lox Cucumber Cannelloni Chef’s Choice Cured Meat and Cheese Board Sun Dried tomato & Feta Hummus with Veggies and Pita chips Caprese salad with Locally Grown Basil topped with Balsamic Reduction Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
Dinner Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad Sea Bass seared in Chili Oil Served over Southern Succotash and Corn Purée Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
Desserts White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk Lemon Curd Tart with Fresh Whip Cream and Raspberries Hot Mango Soufflé with Vanilla Bean Ice Cream Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding Vanilla Creme Brûlée Grandma Goforth’s Lemon Pound Cake
