Tedavi

Crew Profile

MEET YOUR CREW
CAPTAIN: GORDON HOLDEN
CHEF: ELLIE ARCHER


Meet Gordon Holden, your Captain on Tedavi! He is 29 yrs old and from Buffalo NY. He has been around the water his whole life. He grew up on the shores of Lake Erie sailing/swimming/waterskiing with family and friends in addition to spending summers at Lake Muskoka in Ontario Canada doing much of the same.
His family owns a C&C 33ft sailboat on Lake Erie that he and his 3 brothers learned to sail from an early age. In addition to sailing, he was the captain of my high school swimming and diving team as well as the local rugby club. He has always had a passion for the water and has sailed in a variety of locations across the globe.
During summer breaks in college, he worked in high end hospitality establishments in East Hampton & Montauk NY and enjoyed providing unique experiences to guests. A few years after graduating college with a Business Administration & History Degree, he worked in Corporate for some time and decided to leave his desk behind and hit the water full time! Gordon went on to obtain his captain and sailing credentials, spent a season working flotilla charters in the Mediterranean, mainly Croatia and Greece, and captained S/V 3 Sisters and S/V Salty Dog the past 2 seasons in the Virgin Islands.


Having grown up in Australia, Ellie has always lived a life of adventure in the outdoors. She fondly recalls the many weekends of hikes and camping her friends and family would go on, and the adjoining activities such as kayaking and rock climbing that would occur.

Since childhood, Ellie always had a passion for showing love through food. Whether that meant bringing people together through a shared bite, or perhaps dropping off a sweet treat to brighten someone’s day, she knew how much a meal could mean to people. After a few years of travelling the world, Ellie, or known affectionately as “Archie” by her cheffing peers, decided to pursue her commercial cookery and patisserie qualifications. This led her to work for some of the most renowned restaurant groups and cafés in Melbourne, where her skills were able to exponentially skyrocket.

After having worked on yachts in both Europe and the Caribbean previously, Ellie knew it was her calling to come back to where she was able to combine her two loves of cooking and outdoor adventure. She loves welcoming guests on board and providing the best curated experience, not only cooking for guests but also taking them on water and onshore adventures. On charter, Ellie loves nothing more than to see clients genuinely enjoying themselves under her care, and understands that it's the small details that really make a trip memorable. You’ll wake with a sense of excitement, and end the day with a full belly and a mind full of memories.

With her and James’ enthusiasm and knowledge, they know that after a week with them their guests will leave having just experienced one of the best weeks of their lives.

Sample Menu

BREAKFAST

Spiced corn, zucchini, chickpea and halloumi fritters

served with smooth avocado butter, crispy bacon and fresh micro greens

Morning mantra toast

Seedy toast, lemon ricotta spread, dukkah, pickled onion, cherry tomatoes and, soft boiled eggs

Buttermilk pancake towers 

Fluffy pancakes served with seasonal fruits, salted caramel sauce, and a delicious passionfruit curd

Shakshuka 

Middle Eastern inspired Shakshuka, served with a side of grilled sourdough and topped with a homemade spicy mayonnaise, feta and fresh coriander

Pea and avocado smash 

Served over fresh crispy house made focaccia slices, topped with a roasted seed mix, eggs your way, and a delicious balsamic glaze

Cinnamon latte overnight oats

Creamy yet refreshing overnight oats, topped with seasonal compote, caramelised almond crumble, and fresh fruit

Australian style breakfast bagels

Decadent layers of chargrilled portobello mushroom, pineapple, tomato relish, cheddar cheese and crispy lettuce on a fresh bagel

LUNCH

Summer shrimp salad

A light yet filling salad filled with fresh mango, cherry tomatoes, avocado, baby arugula and quinoa, tossed in a mango dressing and topped with marinated shrimp and feta.

Asian feast

A combination of light and fluffy bao buns filled with pickled cabbage, shredded carrot, cucumber, crispy shallots, spring onion, Karage fried chicken or fried sesame tofu, with hoisin and spicy aioli

Butternut squash, spinach and lentil lasagne

Fresh lasagne sheets filled with layers of butternut squash, spinach and lentils, ricotta and mozzarella, homemade tomato marinara sauce, served with a side of fresh green salad with Italian dressing

Ocean-caught fish tacos

Locally- (or boat!) caught fish, fried in a spiced batter and topped with chiffonade lettuce, pickled cucumber, fresh carrot, charred capsicum, corn and tomato salsa, drizzled with jalapeño mayo and a side of edamame

Rainbow rice bowl

Steaming lime cilantro rice, local sashimi,  pickled vegetables, crispy garlic, avocado mousse, micro greens

Lobster rolls

Boat-made French roll, filled with grilled lobster and secret seasoning mix. Served beside a heirloom tomato salad, with red wine vinaigrette and basil

Spiced duck salad

Low and slow cooked duck leg, shredded and tossed in an Asian-style salad

DINNER

Chicken and capsicum enchiladas

A favourite of Ellie’s friends and family, these mouth-watering enchiladas are filled with a mix of chicken, capsicum, corn and beans, slathered in boat made enchilada sauce, 3 cheese mix, fresh coriander, and a side of smashed avocado and sour cream. These are not to be missed!

Seared filet mignon

Medium rare filet mignon, potato dauphinoise, roasted seasonal vegetables, red wine jus

Spiced roasted chicken

Crispy skinned yet succulent chicken, jasmine rice, tossed seasonal vegetables, cashew sauce

Crispy-skinned local fish

Marinated local fish fillet, served over a spicy Thai slaw and drizzled in citrus dressing

Pulled pork burgers

Slow cooked pulled pork, cabbage slaw, house pickles, fried onion

Lamb ribs

Coated in sticky pepper caramel sauce, served alongside chargrilled broccoli and homemade wedges

Barbequed jerk chicken

Traditional Jamaican Jerk Chicken, coconut rice, refried beans, and a sweet and spicy mango and plantain salad

DESSERT

Caramelised Blondie

Caramelised white chocolate and raspberry blondie, served with oozy caramel sauce and vanilla bean ice cream

Vanilla parfait

Silky boat made parfait, fresh fruit, freeze dried raspberries

Iced cream sandwich

Chocolate sponge, raspberry sorbet, dulche de leche

Lemon meringue pie

Served with crème Chantilly and dehydrated citrus garnish

Honey saffron bavarois

With flambe peach slices and Italian meringue

Traditional Italian Tiramisu

Homemade Lady Sponge fingers, soaked in Italian espresso, layered with cream and dusted in cocoa powder

Deconstructed Oreo cheesecake

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

More Locations Details

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

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