Guy has been around boats since his late teens—sailing, racing, building, and teaching. He is exceptional at fine-tuning a boat for optimum performance and is a strong technician, winning national regattas in 10 different classes over a number of years. Prior to their chartering career, Guy and Caroline owned and ran a large dynamic farm in Africa, growing multiple crops with a large workforce. The experience developed skills in project management, team management, engineering, mechanics, electrics, and business.

Caroline creates "exceptional culinary feasts," happily accommodating dietary requirements within her vast and well-loved charter menu. Caroline presents beautiful, fresh, delicious food that upgrades the whole charter experience. Caroline also loves the ocean and her impressive knowledge of marine life. Her knowledge and uncanny ability to spot camouflaged creatures hidden in reefs results in her dramatically enriching a dive experience with all sorts of interesting facts about critters most divers don’t see. 

Hot and cold breakfast served alternate days: freshly brewed coffee and tea, fruit smoothie, mimosa, or bloody Mary.

• A selection of fresh tropical fruit, yogurts, Muesli, oats, toast and bagels, jam, preserves and marmalade every morning followed by:
• Scrambled eggs over an English muffin with bacon, caramelized banana, grilled tomato & fresh basil
• Mini pancakes with homemade traditional lemon curd, clotted cream, and a mix of fresh berries
• Eggs Benedict served with wilted spinach, sautéed mushrooms & bacon
• Chia seed coconut & honey sorbet with fresh fruit and crispy warm waffle
• Carrot & sultana muffins topped with toasted coconut and lemon cream frosting
• Arnold Bennett omelet with steamed asparagus
• Savory quarto herbed muffins with Prosciutto & Cream Cheese

• Freshly baked bread rolls, homemade salad dressings and fresh green salads served alongside
• Sesame seared tuna served over a delicately spiced potato and green bean salad, drizzled with coriander & caper dressing
• Golden chicken breast served over a tossed mixed rice salad and satay lemongrass sauce
• Blackened mahi mahi, with chunky hand-cut potato fries and a rainbow coleslaw, sprinkled with a Creole salad dressing
• Individual salmon & asparagus, sun-dried tomato, olive & goat cheese quiche with apricot & mint potato salad
• Traditional South African bobotie with yellow rice served with salsa and chutney
• Gourmet lamb burgers with mint mayonnaise & skinny Cajun sweet potato fries

• Crudité board of fresh raw vegetables with a boat made flatbread, hummus, and pesto
• Mixed mediterranean mezze platter – Muhammara red pepper spread & olive tapenade with crispy baguette
• Hot artichoke & spinach dip with tortilla wedges
• Smoked salmon mousse on cucumber & melba slices
• Mini quesadillas with guacamole and salsa
• Baked brie, with caramelized onion, baked garlic, and pita bread
• Selection of cheese and gourmet deli meats with homemade chutney, fruits, and nuts

• Portobello mushroom and pesto melt with warm roasted pine kernels
• Rack of lamb with pistachio herb crust, quinoa cake & roasted ratatouille
• Chocolate and ginger fondant tart, with a sweet mascarpone
• Parsnip, coconut & lemongrass soup
• Sesame crusted tuna steaks, citrus rice, sautéed vegetables with pine nut pesto
• Homemade amarula crème brulee
• Fresh posh fish cakes on a bed of mixed greens
• On-Board BBQ: red wine marinated steak with mushroom sauce, served with scalloped potato au gratin
• Homemade tiramisu with fresh berries
• Pear salad with Roquefort walnut dressing
• Apple & sage pork tenderloin, cracked garlic baby potatoes & green spring vegetables
• Pavlova served with fresh cream and fruits
• Mediterranean stuffed peppers with balsamic reduction
• Fresh lobster with coconut rice, lemon sauce, and asparagus
• Passionfruit & lemon deconstructed cheesecake
• Marinated halloumi kebabs with fresh herbs
• Salmon en-croute with lime & coriander sauce grilled zucchini & spinach with hazelnut sprinkles
• Traditional english apple and raspberry crumble, with freshly whipped Baileys cream
• Prosciutto melon spinach salad
• Shrimp scampi with Linguine & freshly baked olive & garlic sourdough bread
• Flourless chocolate tarte with homemade ice-cream