Unwavering

Crew Profile

Captain Grant Surtees

Born and raised in Durban, on the east coast of South Africa, Grant lived around the water and mountains experiencing all aspects of the outdoors while growing up. Family vacations and weekends were spent taking part in water sports, fishing and riding off-road motorcycles.
Looking for opportunity elsewhere, he gravitated towards yachting. Having a strong background with water sports and boats he found no difficulty adapting to the new lifestyle which began in the South of France working on super yachts. He then made the move to the BVI working on catamarans and realized that the interactions with guests and being apart of something bigger, someone’s happiness and memorable moments was really what drove him.
Outside of yachting, Grant's other passions are kitesurfing, water skiing, wakeboarding, fishing and golf. He looks forward to sharing those activities and stories with guests.

Chef / First Mate Ulrika Fredrikson

Ulrika was born in the northern part of Finland. As a child she would often go sailing with a family friend and was always fascinated by the sea. Every summer Ulrika spent months in the Swedish archipelago at her grandmother's villa. Her grandmother grew everything herself: a variety of different food crops, vegetables, herbs, fruit and berries. Her grandmother hosted countless beautiful family feasts that brought the whole family together outdoors in her beautiful garden. Her grandmother’s cooking and lifestyle built the foundation to Ulrika's interest in food and cooking at a young age.
While Ulrika was in high school, she went on an exchange year in Thailand where she spent the year living with a local family and learning about the culture and the language. During her time in Thailand she also fell in love with the local cuisine. Ulrika soon realized how much she loved traveling and exploring new places, cultures and cuisines. A lot of Ulrika’s cooking takes influences from Asian cuisines.
A few years later she got accepted into one of the world's top ranking art universities in Helsinki, Finland to study product design. During these years she would often find herself catering for events, exhibitions and vernissages and always dreaming of and planning the next adventure. She moved to Stockholm, Sweden and ended up working in tech for some years. She longed for a change and decided to pick up her sailing skills and took a sailing course in Tenerife. After rediscovering her childhood dreams of sailing and falling in love with the sea all over again she decided to take a close friend's advice and combine her love for the sea and cooking.

Team
Grant and Ulrika met in the Bahamas while working on a yacht and Grant quickly swept her off her feet while sweeping the floors around her. Grant and Ulrika have teamed up and enjoyed experiencing the sweeter things of life while creating unforgettable memories for their guests. They have quickly become an inseparable team and a well oiled machine, working together seamlessly. They are excited to be on a journey together and looking forward to welcoming guests aboard Unwavering.




Awards:
Best in Show (under 53”) at the 2023 CYS Fall Charter Yacht Show onboard Unwavering

Sample Menu

BREAKFAST:  Served with a fresh fruit platter, juice, coffee and a selection of teas.

HUEVOS RANCHEROS
Homemade wheat tortillas served with bean salsa, guacamole, fresh cilantro, pico de galllo, chorizo and scrambled eggs.

SKAGEN ON A SAVOURY WAFFLES
kagenrora (Swedish creamy shrimp salad) served over a savoury waffle, topped with a poached egg, fresh dill, chives, and lemon. Served with a seasonal side salad.

EGGS BENEDICT 
English muffin with crisp prosciutto and a poached egg served with a creamy hollandaise.  Topped with local micro greens and served with a seasonal side salad.

AVOCADO TOAST 
Homemade toasted sourdough slice topped with lightly seasoned ricotta, avocado, pickle red onions, radishes and local micro greens.  Served with a fresh arugula salad with pomegranates and cherry tomatoes.

CRÈME BRULEE FRENCH TOAST 
Brioche toast with a bruleed top served with a vanilla custard and fresh berries.

LUNCH

THAI CHICKEN SATAY SKEWERS 
Thai style chicken skewers with a satay sauce and a spicy cucumber salad served with a side of coconut rice, fresh scallions and cilantro.

SEARED AHI TUNA 
Served with a refreshing quinoa salad and a homemade cilantro lime sauce.

SPICY SHRIMP TACOS 
Homemade flour tortillas served with a lime cilantro slaw, spicy shrimp, pico de gallo, served with a side or crunchy nachos, homemade guacamole and salsa.

SALMON POKE BOWL 
Teriyaki salmon, served over a bowl of seasoned sushi rice, pickled cucumber and carrot, avocado, fresh mango, Sriracha mayo, scallions, cilantro.

GREEK STYLE PLATTER 
Homemade Greek style meatballs, served with a Greek style salad with cherry tomatoes, cucumber, feta cheese, kalamata olives, homemade hummus, tzatziki and homemade fresh pita bread.

COCKTAIL HOUR & CANAPES

TUNA CEVICHE TOSTADAS / SPICY MANGO MARGARITA

CHARCUTURIE BOARD WITH A SELECTION OF CHEESES, CRACKERS, MEATS AND FRUITS / ELDERFLOWERRASPBERRY SPRITZ

MISO BUTTER TOASTED CRISPY BREAD BITES WITH MISO GLAZED PORK BELLY AND FRESH SCALLION / BLUEBERRY SOUR WITH VANILLA MERINGUE

SPICY POPCORN CAULIFLOWER WITH HOMEMADE SPICY RANCH / BLACKBERRY MOSCOW MULE

SHRIMP COCKTAIL / PASSION FRUIT MOJITO

MINI PITAS STUFFED WITH BEET HUMMUS AND MINI FALAFEL / COCONUT ROSE DELIGHT

DINNER

SUSHI PLATTER
Salmon, tuna, snapper, cucumber, avocado, cream cheese, spicy mayo.

PANFRIED GROUPER 
Served with green mash, roasted cherry tomatoes, green oil, beurre blanc.

LOBSTER TAIL 
Cauliflower puree, roasted cauliflower, asparagus and garlic compound butter, green oil, crispy parsnips.

HOMEMADE RAVIOLI 
Shrimp scampi filling, shellfish bisque.

FILLET MIGNON 
Served with a creamy mushroom sauce, roasted potatoes, and a garlic parsley compound butter.

LAMB CHOPS 
Served with beet and sumac salad and roasted potatoes.

CHICKEN SCHNIITZEL 
With mango salsa and fresh lime.

DESSERT

PHYLLO MILLEFEUILLE
Thin layers of crispy butter cookies, vanilla whipped cream, fresh strawberries.

CHOCOLATE CARAMEL 
TART Berry compote, fresh berries, caramel tuile.

DECONSTRUCTED TROPICAL MINI PAVLOVA 
Seasonal tropical fruits, tropical custard, whipped cream.

HOMEMADE ICE CREAM / SORBET 
Chef’s seasonal flavours

CRÈME BRULEE 
Captains favourite, never disappointing

CAFÉ AFFOGATO 
Espresso shot, amaretto, homemade vanilla ice cream. Decaf per request for a good night’s sleep.

GRILLED PINEAPPLE 
With Thai style sticky coconut rice, fresh mango, sweet lime glaze

More Locations Details

Summer Operations
Bahamas, Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)