Manna

Crew Profile

Captain Matt Neidlinger
Hello, my name is Matt. I hope I’ll have a chance to meet you soon, but first, let me tell you about myself.
I grew up boating, water-skiing, and fishing on the Mississippi River in northwestern Illinois. Both of my parents loved the water and they taught me to love and respect the it at an early age.
In 2005, I took a charter vacation in the BVI, and that was all it took. I instantly knew that I wanted to share the beauty of the Caribbean with as many people as possible. One year later, I moved to the islands to start a career as mate aboard a charter catamaran.
17 years later, I still love what I do. I’m blessed to have chartered all over the Bahamas and eastern Caribbean, and I hope that I can help you create your perfect charter vacation aboard the beautiful Royal Cape catamaran, Manna. Whether its SCUBA diving, kayaking, heading out on a paddle board, snorkeling or hiking, I’m happy to help you explore as much or just help you relax on board.
I hold a 200ton US Coast Guard License, I’m an ASA Sailing Instructor and am a PADI Divemaster. I look forward to hosting you.

Chef Kari Compson
After more than two decades in corporate America, I quit and went sailing. I was blessed to have had the opportunity to take a charter on a catamaran to the Grenadines. Once I had that amazing experience, I knew I needed to find a way to get into the industry. I got my STCW and jumped right into the yachting world. Since then, I have crewed in the Grenadines, Virgin Islands, and the Bahamas.
My first chef position was as a crew chef on a large motor yacht. That was a great experience, but I realized I wanted to be on smaller boats to fulfill my passion for making sure all guests had an amazing experience and wanted to be able to express my culinary talent directly to the guests on charter.
My cooking reflects my adventurous spirit and love for life on the water, using only the freshest and most wholesome ingredients. I love to incorporate local cuisine into my meals and pay close attention to the preferences of my guests. I have a food allergy, so I understand how important it is to work with my guest’s specific preferences while creating a charter menu. I believe that cooking is all about sharing and being able to share unique and tasty dishes with my guests and make their vacation unforgettable!
When I am not in the galley, I like to snorkel, hike, paddle board and swim in the beautiful waters. I can’t wait to meet you and share those amazing experiences!

Sample Menu

Kari Helfrich Compson – Charter Sample Menu

Breakfast

•Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek yogurt parfait
•Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized onion potatoes
•BLTAE - Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo served on fresh sourdough with citrus brown sugar marinated fruit salad
•Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and crispy bacon
•Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds served in a banana boat and drizzled with honey and cinnamon

Lunch

•Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean salad with corn, avocado and lime juice
•Grilled skirt steak with cherry balsamic sauce, served with a warm spinach, mushroom and pine nut salad
•Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and spicy sriracha mayo, served over a bed of brown rice
•Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios, and lemon curd dressing
•Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a honey vinegarette

Dinner:

•Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over creamy coconut lime rice with roasted spring vegetables
•Grilled snapper with blended Caribbean spices, citrus and fresh mint served with roasted pineapple salad and herbed cous cous
•Swordfish with champagne beurre blanc, roasted asparagus and citrus infused farro
•Bourbon Brown Sugar smoked pork loin over mashed sweet potatoes and roasted zucchini with lemon zest and sprinkled with parmesan
Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed almond haricots verts
•Roasted chicken breast smothered in a Mediterranean sauce - sun dried tomato, dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto and roasted rainbow vegetables

Appetizers:

•Creamy curried carrot ginger soup with parmesan croutons
•Caprese salad with toasted bread crisps
•Ceviche with guacamole and fresh tortilla chips
•Salmon bites with jerk seasoning and mango salsa
•Summer Charcuterie board with caramelized red wine onion dip

Desserts:

•Lemon curd pound cake with blueberry compote
•Vanilla crème Brulé with fresh raspberries
•Mini key lime tarts with whipped cream
•Boozy Chocolate Kahlua Cupcakes
•Blueberry lavender mini cheesecakes
•Chocolate Pavlova with whipped cream and passionfruit

More Locations Details

Summer Operations
Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)