Neyina

Crew Profile

CAPTAIN: Nicolas STEINBERG
Yacht Master 500 MCA commercially endorsed.
French
Languages: English, Spanish

I always went sailing boat. Child I was sailing on the family boat.
Very quickly, I took the helm. In the summer during school holidays, I was a sailing instructor.
Then I left for the West Indies. There, I knew what I was going to be a skipper.
I made several transatlantics on board CNB 60, 66, 76 and Lagoon 620 including 2 races.
I haVE conveyed and worked as captain onboard Garcia 70, Open 75, CNB 77, Tahiti 75 and Classic Boat in West Indies, Mediterranean, in the Seychelles, also in Polynesia.
Now aboard NEYINA, I can't wait to welcome my new guests.

CHEF: Elsa GALILEA GARCIA
Spanish
Languages: French, English, Spanish

After a long career in the food and catering industry in France and Spain, I discovered a new lifestyle aboard a sailboat with my partner; for the past 15 years I’ve been combining both my passion for gastronomy and sailing.
I am an attentive host, always actively listening to the guests to ensure they have the best possible experience. With an excellent knowledge for the Mediterranean cuisine and its products, I produce a fusion of my Spanish culture with French and Italian influences which result in creative dishes that can be adapted to individual tastes and wishes of our guests.


From mid-June / Relief CHEF: Roseany PEGARD
Brazilian
STWC 2010 - Food Safety Awareness training
Languages: English, French, Spanish, Portuguese & Italian

I am a multilingual chef who has traveled to many countries with my family on my own boat. I have been working in the yachting business for the past 20 years on both sailing and motor yachts, like CNB 76’ MAOYA and have extensive knowledge of the sea and its many intricacies.
I am a very outgoing and responsible person who loves preparing healthy and tasty meals inspired by Mediterranean and international cuisine, and I am excellent at understanding guests' needs, thus providing the best service and ensuring that they spend a blissful and unforgettable charter.

DECKHAND: Rudy CANDELA
French
STCW95 - Medical 2
Languages: English, Italian, Spanish

I was born and grown in the Toulon region where I discovered the sea.
After studying at the Tourism and catering school of Nice, I conciled my job and my taste for traveling.
During a short navigation on a friend's sailboat, I understood that sailing was made for me, an ideal, a new passion.
I started to study sailing on my own. 2 years later, I became the happy owner of a sailboat.and I sailed in the Mediterranean for several years. In 2011, I obtained my Captain 200 certificate.
Since then, I have worked as captain or First mate on board private and charter yachts like S/Y Black Swan 133’, Power cat Yemanja 63’, S/Y CNB 66’ or S/Y Ocean pureII 131’, in the Med, the Canaries, Cape Verde, and make my passion my profession.

From mid-June / Relief STEWARDESS/DECKHAND: Marie DE VALANCE
French
Languages: English,

-BIO TO COME-

Sample Menu

S/Y NEYINA 
Sample menuby Elsa GALILEA GARCIA

BREAKFAST
Boiled, scrambled eggs with, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham

DAY 1
Tomatoes stuffed with tuna
Pissaladière
Strawberries with citrus fruit
Sea bream and mango tartar
Risotto with porcini mushrooms
Fromage frais, honey and walnuts

DAY 2
"Ajo-Blanco" cold soup with garlic and almonds
Sliced chicken Indian style, basmati rice
Fresh cherries

Toast with peppers, onions and baked eggplant
Salmon and broccoli flan
Pineapple and mint delight

DAY 3
Eggs stuffed with walnuts and blue cheese
Papillotes of scallops, avocado and coconut milk
Mocha French toast

Ratatouille tartar glazed with olive oil
Breaded leeks with ham on light cream
Banana flambé with rum

DAY 4
"Salmorejo" cold summer soup with tuna shavings
Sea bass carpaccio with ginger
Strawberries with yoghurt

Grilled green asparagus with lemon and parmesan
Roasted monkfish with capers on rocket salad
Exotic fruit salad

DAY 5
Russian salad
Baked guinea fowl with green beans
Raspberry, peach and pistachio tiramisu

Vegetarian Spanish tortilla with peppers
Eggplant, tomato and mozzarella lasagne
Strawberry milk shake

DAY 6
Seafood tagliatelle
Cod papillotes with spicy mango
Dessert TBA

Sushi variety
Ham and cheese croquettes with tomato salad
Watermelon "Bavaroise" with mint

DAY 7
Avocado and anchovy watermelon salad with yogurt sauce
Flank steak, mashed potatoes and Provençal tomatoes
Strawberry kiwi verrine

Spinach "pescador" soup
Mussels and black rice
Grilled watermelon and melon skewers

Sample menu by Roseany PEGARD

BREAKFAST
Boiled, scrambled eggs with white truffle, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter,
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham

APPETIZERS
Guacamole and corn tortilla
Tuna paste with crackers, Black and green tapenade
Salmon Verrine with cream cheese and lime
Aubergine caviar, Tzatziki with vegetables
Plate of cheese and Charcuterie
Olives and nuts , Houmous and pita bread
Shrimps grilled in garlic

STARTERS
Gravalax Salmon in Crusty basquet with lime juice
Salade Caprese in basilic sauce
Mahi- Mahi
Carpaccio with green papaya
Greek Salad with grilled aubergine
Lentil peas salad in lime and mustard sauce
Boulgour – Taboulé with fresh herbs and Quinoa
Shrimp Salad with mango

MAIN COURSES - LUNCHES
Oven baked wild Bar in ginger and lime served with sauted vegetable, potatoes and green sauce
Caesar salad with crusty chicken
Tuna tartare with avocado and home made chips
Pasta salad with aubergine and olives in à la Napolitana
Grilled Shrimps Stick with chickpeas salad
Stuffed vegetables with potatoes gratin
Tahitian Tuna in coconut milk an rice

MAIN COURSES - DINNERS
Moqueca de Camarão( Brazilian special dish)
St Jacques grilled in vanilla butter and roasted potatoes
Grilled Octopus and chorizo risotto
Beef Roti with cheese soufflé and mushrooms sauce
Aubergine Parmegiana and Penne rigatte
Salmon in fruit passion sauce with sauted vegetable
Tuna Tataki in sesame crust and salted grilled potatoes

DESSERTS
Panna cotta and red fruit coulis, Chocolate Mousse, Apple and pineapple crumble
Strawberry bavaroise, Tiramisu, Cream caramel, Pudding
Passion Fruit Mousse, Banane Flambée with Vanilla ice cream, Lime cream delice, Creamy coconut cake

More Locations Details

Summer Operations
W. Med -Riviera/Cors/Sard.

Winter Operations
W. Med -Riviera/Cors/Sard.