Odyssea

Crew Profile

Captain Dylan, First Mate Mario and Chef Gi have an enthusiasm and passion for life on the water. With their easy-going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!

Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Odyssea. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.

Gi grew up in Mozambique, a country famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on, she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari industry. In 2016 she made the decision to advance her skills by completing her three-year professional cookery diploma, where she specialized in dietary requirements, diets and allergies.

Before joining the yachting industry, Mario completed his training in hospitality management where he gained experience in high end restaurants, hotels and luxury trains. Mario further refined his skills by training to be a barista and mixologist before making the choice to use his skills in the charter yachting industry by completing his yachtmaster and yachting courses.
As the 1st Mate onboard yacht Odyssea, with an attentive and easy-going nature, Mario combines his hospitality management skills and attention to detail to give our guests the elevated luxury experience that they seek.
Mario loves to experiment with the variety cocktail preferences and is always up for the challenge by creating a special cocktail-of-the-day menu customized for each group.

Dylan and Gi have been onboard since 2017 and 2019 respectively, with Mario being the most recent addition to the team, they all pride themselves on longevity. Dylan, Mario and Gi enjoy families and children and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They are great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.

They all look forward to making this vacation everything you hope for.

Crew are fully vaccinated for Covid 19

Sample Menu

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey - glazed salmon fillets served on crispy potato rostis topped with

goat's cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

More Locations Details

Summer Operations
Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)