the crew

Captain: Jamie De Leeuw

Born in London, England, and raised in Durban, South Africa, Jamie has always had a passion for the sea. He grew up deep-sea fishing, free diving, and spear fishing with his stepdad. In high school, Jamie represented his province and later South Africa in rock climbing. Shortly after high school, Jamie earned his Dive Instructor certification in Roatan, Honduras, where he ran a dive master training internship and continued teaching until he accepted his first permanent yacht position eight years ago.

His hobbies include all types of fishing (especially fly fishing), mountain biking, photography, and traveling.

Mate: Dylan Swindale

Dylan’s passion for the ocean began in his childhood, growing up on commercial fishing boats. Following a successful career in professional surfing, he founded his own surfboard company, Sanguine Surfboards, in 2020. After three years of running the business, Dylan and Jaime transitioned into the yachting industry, bringing their ocean expertise and entrepreneurial spirit to their new roles.

Cook / Stewardess: Jaime Peetz

Jaime has always found creativity in the kitchen, whether cooking or baking. With a passion for art and design, she’s constantly creating—be it through food, crocheting scarves, or painting wall decor. After a successful year as a stewardess on a 62m yacht, Jaime decided to expand her career by becoming a cook/stewardess, combining her love for culinary arts with her exceptional service skills.

Sample Menu

D A Y    1 :
*All breakfasts include:
A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter
Variety of yoghurts and homemade granola Cheese platter
Fresh squeezed juice and Daily smoothie on request
Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

Lunch

French Twist Sandwich with roasted turkey, brie, red onions and tomato on a warm croissant
OR
Shrimp Cilantro Wrap with shrimp, avocado, mixed greens, salsa, cilantro, & mayo on a sun- dried tomato tortilla

Dinner

S t a r t e r
Spring rolls (Chicken or Vegetable)
Tempura Prawns with a sweet and sour dipping sauce

M a i n
Thai Green Curry over fluffy rice (Basmati, White or Yellow Jasmine) served with fresh cilantro and homemade naan

D e s s e r t
Mango Kulfi
Passion fruit & Coconut Pavlova Bourbon & Brown Sugar Tiramisu

D A Y    2 :
*All breakfasts include:
A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter
Variety of yoghurts and homemade granola Cheese platter
Fresh squeezed juice and Daily smoothie on request
Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

Lunch
Organic Sirloin Burger with sharp cheddar cheese, heirloom tomatoes, romaine lettuce, secret sauce, avocado, bacon and caramelized onion

OR

Veggie Wrap with roasted vegetables, curry mayo, crisp lettuce, tomatoes & sprouts in a spinach wrap

Dinner
S t a r t e r
Caprese Salad
Fresh basil, cherry tomatoes and mozzarella slices

M a i n
Grilled Filet Mignon with lightly steamed green beans, mustard cream and a wild mushroom or pepper sauce

OR

Slow roasted rosemary and garlic lamb chops with rustic potatoes and a fresh Caesar salad

D e s s e r t
Fresh Lemon Berry Cream Tart Mini Raspberry Cheesecake
Creme Brulee

D A Y    3 :
*All breakfasts include:
A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter
Variety of yoghurts and homemade granola Cheese platter
Fresh squeezed juice and Daily smoothie on request
Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

Lunch
Creamy Mushroom Soup served with freshly baked sourdough bread and butter
OR
Pan Seared Cod with sweet potato mash and a miso gaze, topped with a fresh sprouts

Dinner
S t a r t e r
Glazed Tofu Bites with Peanuts and Ginger

M a i n
Short Ribs with Potato Pave, Braised Honey Carrots and Bearnaise Sauce
OR
Pan Fried Salmon with Tarragon Brown Butter and Truffle Pea Puree

D e s s e r t
Cappuccino Mousse with a chocolate almond brittle Orange Almond Cake with Citrus Cream
Grilled Peaches with Vanilla Maple Mascarpone

D A Y    4 :
*All breakfasts include:
A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter
Variety of yoghurts and homemade granola Cheese platter
Fresh squeezed juice and Daily smoothie on request
Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

Lunch
Seared Scallops with a Quinoa & Apple Salad and Butternut Squash Puree
OR
Blood Orange and Thyme Glazed Duck Breast

Dinner
S t a r t e r
Crunchy Crab Cakes with a Lemon Butter Sauce

M a i n
Roasted Chicken with cajun cream sauce on a bed of green chili garlic mashed potatoes
OR
Crispy Pork Belly with an Asian salad and chili ginger caramel sauce

D e s s e r t
Peach Vanilla Bean panna cotta with rum whipped cream Sweet cream ice cream and berries
Butterscotch budino with salted caramel and pretzel crumble

GOLDEN OURS

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the crew

Sample Menu

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the crew

Sample Menu

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or call us at 1 (407) 922-9696