LOCATION 5.8

SEASON	PASSENGERS
Winter 2026 to 2027	$43,000	$43,500	$44,000	$44,500	$45,000	$45,500	$46,000
Summer 2027	$43,000	$43,500	$44,000	$44,500	$45,000	$45,500	$46,000
Winter 2027 to 2028	$43,000	$43,500	$44,000	$44,500	$45,000	$45,500	$46,000
Summer 2028	$43,000	$43,500	$44,000	$44,500	$45,000	$45,500	$46,000

the crew

Captain Nik Dorward

Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital’s most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.

Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.

Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.

Chef Lily Davison

Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor’s and Master’s degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.

When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn’t afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.

Sample Menu

DAY BREAKFresh Fruit, Yogurt & GranolaWith a selection of cereals.
Sausage and/or Bacon SandwichesServed on toasted or regular bread.
Scrambled Eggs on ToastA simple and satisfying classic.
OmeletteWith Italian sausage, tomatoes, red peppers, fresh herbs, mozzarella, and parmesan.
Full BreakfastSausage, bacon, eggs, and American-style breakfast potatoes.
Smashed Avocado ToastTopped with crispy bacon.
Savory or Sweet Crêpes
Savory: Smoked salmon, cream cheese, and dill.
Sweet: Honey & banana, Nutella, lemon & sugar, or fresh berries.

MIDDAYSpiced Chicken Verde TacosWith a chili & herb marinade and avocado salsa.
Seared Chorizo & Argentine-Style Pork TacosWith sautéed onions, cilantro, and smoky red chimichurri sauce.
Shrimp with Chile Lime SauceServed with mango salsa, rice, and seasonal vegetables.
Sesame ChickenMarinated in a sesame-soy glaze with pickled carrots and spring onions.
Catch-of-the-Day Fish SandwichBlackened on the grill, served on homemade brioche buns with chips.
Vodka RigatoniWith bacon and garlic bread.
Pulpo GallegoSpanish-style octopus with paprika potatoes.
Light Salmon Stir FryWith grilled vegetables, rice noodles in coconut sauce, fresh chili, cilantro, and a lime wedge.

HORS D’OEUVRESChicken Satay SkewersWith a peanut dipping sauce.
Parma Ham & Melon SaladA refreshing and classic pairing.
Tomato BruschettaWith fresh basil and olive oil.
Mussels in White Wine SauceWith fresh lemon and parsley.
Pork GyozasWith a soy-sesame dipping sauce.
Smoked Salmon ToastWith capers and lemon.
CalamariWith lemon and black pepper.
Guacamole & ChipsMade fresh to order.

MAINChimichurri SteakWith Hasselback potatoes and corn on the cob.
Pluma Ibérico PorkWith a rich sauce, confit potatoes, shaved fennel, and apple slaw.
Spiced Pomegranate & Lamb TagineServed with rice or potatoes.
Fresh Catch of the DayWith parsley & lemon caper butter sauce, new potatoes, and seasonal vegetables.
Marinated Pork ChopsWith a Provençal sauce, seasonal vegetables, and roast potatoes.
Roast ChickenWith tomatoes, capers, olives, chili, and cavolo nero.
CioppinoMussels and prawns in a flavorful broth, served with fresh baguette.

DESSERTBread & Butter PuddingA comforting, classic dessert.
Homemade Pistachio BrowniesServed with ice cream and fresh raspberries.
Summer PavlovaCrispy meringue with cream and fresh fruit.
Eton MessA mix of crushed meringue, berries, and whipped cream.
Chocolate Avocado MousseRich, creamy, and decadent.
ProfiterolesChoux pastry filled with cream and drizzled with chocolate.
Chocolate Fondant PuddingWith a molten center for the ultimate indulgence.