Cocktails & Dreams

Crew Profile

Captain Jordache

Captain Jordache Kirsten is a seasoned maritime professional whose lifelong passion for the sea has shaped an impressive career spanning over six years. With more than 10,000 nautical miles logged, he has captained and crewed catamarans up to 82 feet, navigating some of the world’s most breathtaking waters—from the vibrant coral reefs of Fiji and the turquoise bays of the Caribbean to the rugged coastlines of South Africa and Australia.
As a commercially endorsed captain licensed for yachts up to 86 feet, Captain Jordache prioritizes safety and professionalism while fostering a relaxed and enjoyable atmosphere on board. One of his most memorable voyages was a challenging passage from Cape Town to the remote island of St. Helena and back—an experience that tested his seamanship and left him with incredible stories to share.

Beyond his extensive experience in yacht deliveries, charter operations, and vessel maintenance, he is known for his adventurous and easy-going nature, making every charter both exciting and seamless. Whether guests seek adrenaline-fueled water sports or tranquil relaxation, he is dedicated to curating unforgettable experiences.

When not at the helm, Captain Jordache enjoys traveling the world, exploring exotic destinations, and visiting family in the UK. With a deep love for sailing and a commitment to excellence, he looks forward to welcoming guests aboard and sharing the magic of life at sea.


Chef Emily

Growing up in the English countryside, Chef Emily Faraway developed a love for fresh, seasonal ingredients and wholesome cooking. Her culinary journey began in a cocktail bar, where she managed operations before stepping into the role of chef, blending her passion for hospitality with her love of food.

Emily began her yachting career as a service stewardess, but her travels through Greece, Turkey, France, and Italy inspired her to explore Mediterranean cuisine. Under the mentorship of an onboard chef, she transitioned to the galley, honing her culinary skills and embracing the rich flavors of her journey. Further travels in Asia deepened her culinary repertoire, teaching her to balance the vibrant flavors of fresh local ingredients with powerful spices and aromatics.

Emily’s recent experience aboard a superyacht in the Caribbean allowed her to deliver exceptional dining experiences, including crafting and plating three-course silver-service meals for up to 20 guests and creating menus tailored to their preferences. Her attention to detail extended beyond the galley, as she impressed guests with thoughtful touches during cabin turn-downs and assisted with exterior operations when needed.
Before her yachting career, Emily refined her culinary skills in upscale restaurant settings, designing inventive menus, catering private events, and leading as Head Chef. She also developed extensive cocktail menus, implemented allergy-safe kitchen practices, and optimized stock management to reduce waste and increase profitability.

Now, Emily combines her countryside roots with global influences to create unforgettable dining experiences aboard Cocktails & Dreams. From elegant multi-course meals to casual alfresco feasts, she crafts dishes that reflect her passion for fresh ingredients, culinary artistry, and exceptional hospitality. Her qualifications, including advanced food safety and allergy awareness, ensure every meal is prepared with care and professionalism.

Sample Menu

Breakfast  

Baklava French toast - Brioche French toast layered with Pistachios, Honey & Cinnamon

Smoked salmon tartine - Served on sourdough with Creme  Fraiche fried Capers and Dill

Chia seed parfait - Topped with toasted Coconut and Berries

Shakshuka - Eggs poached in a spiced Middle-Eastern tomato sauce finished with Goats cheese and served with warm pitas for dipping 

Ricotta and fig toasts - Toasted cinnamon bagel topped with fresh figs, creamy ricotta and honey

Spinach and Feta Omelette – Fluffy omelette filled with fresh spinach and feta cheese

Lemon Ricotta Waffles – Light waffles with lemon zest and a dollop of ricotta

Lunch

Crab Cakes – Golden crab cakes with a zesty remoulade sauce

Chilled Soba Noodle Salad – Soba noodles with sesame dressing and fresh vegetables

Chicken Caprese salad - grilled chicken on mozzarella Di búfala, heirloom tomatoes and fresh basil.

Vietnamese banh mi bowl - deconstructed banh mi with marinated pork, pickled veggies and a spicy mayo drizzle

Ahí tuna poke bowl -  raw ahí tuna, edamame, avocado and wakame salad with a sesame dressing

Ribeye salad - medium rare ribe eye sliced over arugula & cherry tomatoes and a blue cheese dressing

Crispy fish tacos - panko-crusted Mahi mahi fillets with spicy slaw and lime crema in a soft freshly made tortilla

Snacks on Deck

Mediterranean Mezze Platter – Hummus, tzatziki, olives, and warm pita bread

Crispy Chickpeas – Roasted chickpeas with smoked paprika and sea salt

Watermelon Feta Bites – Juicy watermelon cubes topped with tangy feta, fresh mint, and balsamic glaze

Mini Caprese Tarts – Puff pastry tarts filled with mozzarella, tomato, and basil

Pineapple Carpaccio – Thinly sliced pineapple with a drizzle of lime and a sprinkle of chilli

Charred baby Carrots & hummus - grilled crunchy carrots served with a creamy hummus drizzled with chilli oil

Cheesy chicken burrito bites - tortilla cups filled with spicy chicken and peppers and topped with crumbled queso fresco

Appetisers

Shrimp Ceviche – Marinated shrimp with lime, avocado, cilantro, and diced summer vegetables

Seared Tuna Tataki – Thinly sliced tuna with soy-citrus dressing and sesame seeds

Grilled Peach and Prosciutto – Sweet peaches wrapped in salty prosciutto with a drizzle of honey

Prawn and Mango Salad – Sweet mango and tender prawns with a chilli-lime vinaigrette

Som tum duck summer rolls - Green papaya salad and roasted duck rolled in rice paper with a coriander and chilli dressing

Saffron arancini - Saffron risotto wrapped in prosciutto and fried in breadcrumbs

Bruschetta Trio - Tomato basil, mushroom and fig Gorgonzola atop garlic-brushed toasts  

Dinner Mains

Grilled Swordfish Steaks – Fresh grilled swordfish served with a tomato and olive salsa

Coconut Lime Shrimp Curry – Light Thai-inspired coconut curry with shrimp, served over jasmine rice

Miso-Glazed Cod – Tender cod with a sweet and savoury miso glaze served with pickled cucumber and sticky rice

Summer Lobster Risotto – Creamy risotto with chunks of fresh lobster and lemon zest

Chicken souvlaki bowls - Greek marinated lemon and herb chicken skewers served over orzo and tzatziki

Brasato al Barolo - tender rib of beef cooked sous vide in a rich red wine sauce, served with pomme puree

Lemon & Truffle bucatini - Lemon-infused bucatini in a porcini sauce topped with grated truffle

Desserts

Coconut Panna Cotta – Creamy panna cotta with a tropical coconut twist

Mojito Granita - Icy granita made with lime, mint and a generous splash of rum

Apple tart fine - Baked Apple tart with a brandy flambé served alongside vanilla ice cream

Peach galette - A rustic peach-topped shortcrust pastry served with vanilla mascarpone

Mango nigiri - sweet coconut sticky rice topped with fresh slices of mango with a lime coulis dipping sauce

Trip of tiramisu - strawberry & matcha, Frangelico hazelnut liqueur & Chocolate, Cointreau & espresso

Cardamom Chocolate mousse - a light chocolate mouse spiced with cardamom and topped with chantilly cream

More Locations Details

Summer Operations
Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)