Abby Normal To

Crew Profile

Captain Richard Hallett isn’t completely comfortable with that description though. In his words, “If you are coming for a vacation, you are in the wrong place. We do adventures.”

It is also a very luxurious vacation as Shannon Hallett (who is also a sailor in her own right,) is a phenomenal chef and can match her menu to your dietary needs. She is quite adept at finding delicious, fresh produce on the islands as well as fish and meat. A sumptuous dinner is never over until it is finished with some type of delectable dessert.

Chef Shannon crafts wholesome and flavorful meals for an exclusive on-board dining experience. Enjoy a customized culinary journey that caters to your taste and health requirements, highlighting fresh, local produce and global gastronomic treasures. From a scenic gourmet breakfast to a lavish seafood banquet or a relaxing sunset cocktail session, each dish is a celebration meant to be relished with loved ones. With over 170 charters across the British Virgin Islands on various 48-50 foot catamarans, Chef Shannon brings seven years of expertise to your table.

The adventure part though is what sets Abby Normal To apart from other charter yachts. Part of this is due to the fact that both Richard and Shannon are very familiar not only with sailing, but also with the nature of the islands: the weather and wind, the layout of the area and the many hidden gems the islands hold.

When Captain Richard is sailing the boat he is quite happy to have company sitting next to him at the helm as he explains the processes of sailing a 50 foot catamaran, whether it’s a short sail across Sir Francis Drake Channel on the first evening or a sunrise sail to Anegada. Shannon can show interested sailors how to anchor or how to hook a mooring ball. If you are not up for learning to sail, you can always relax on the beanbags on the tramp, sun up on the u-shaped couch on the flybridge, or read in a nice shady spot.

Captain Richard will sail you to snorkel sites that are off the beaten path, to pristine beaches for lunch and a swim or to explore the RMS Rhône. Shannon can set you up for island tours, scuba diving or even a day diving for conch and making your own ceviche.

Richard and Shannon have sailed Abby Normal To since her first launch in the summer of 2019 and have taken exquisite care of her. They will guide you on the adventure of a lifetime.

Sample Menu

Sample Menu ……….

Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served
with a fruit chutney. Fresh baked bread.

Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic
lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served
with a crisp dry white wine.

Dessert : French apple cake with chunks of sweet apple nestled in tender buttery
rum cake. Covered in sugar powder and served with a lightly sweetened whipped
cream or vanilla ice cream.

Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.

Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.

Snack : Freshly cut veggies with assortment of dips

Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and
French ratatouille.

Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of rich
dark chocolate and fresh strawberries.

Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple
syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.

Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots
of veggies, seasoned in soy, honey and plenty of sesame with warm bread.

Snack : Hummus with Pita bread.

Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,
served with fresh vegetables and home baked bread.

Dessert: Caribbean Key lime pie

Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.

Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.

Snack : Cheese platter, crackers and fruit.

Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled
on a bed of pasta. Served with garden salad and fresh baked bread.

Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.

Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,
served with assortment of cereal, juice, coffee and tea.

Lunch : Beef burgers grilled, with a selection of toppings, served with fries.

Snack : Caprese Crostini, crusty bread with cheese and marinated basil.

Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby
potatoes. Baked bread and garden salad.

Dessert : Panna cotta, simple and elegant.

Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and
tangy. Toast, jams, juice, coffee & tea.

Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.

Snack : Charcuterie board.

Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan
and steamed basmati rice and watermelon feta salad.

Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream
and drizzled with toffee sauce and grated chocolate.

Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.

More Locations Details

Summer Operations
Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)