Omakase

Crew Profile

Captain WOUTER HANEKOM

Hailing from South Africa, Wouter Hanekom, affectionately known as "Wouts," has spent his life navigating the shimmering waters of the world. Born with a passion for aquatic adventures, he cultivated his love for the sea during idyllic weekends spent on family retreats, where watersports became an integral part of his upbringing.

Wouter's journey into the world of sailing began with these cherished family outings. His knack for mastering the waves and imparting his skills to others soon led him to a career in sailing. He embarked on his maritime odyssey by navigating the pristine waters of the Mediterranean and the Caribbean, working for a renowned flotilla company.

In his pursuit of the perfect wind and waves, Wouter became a sailing instructor. Over the years, he had the privilege of teaching and kindling the same fervour for sailing in others that had ignited his own. His dedication to fostering a love for the sport reached its zenith as he honed his expertise and shared his wisdom.

Not one to be tethered to a single horizon, Wouter's recent exploits have seen him undertake remarkable journeys. From the southern tip of Cape Town, he set sail on a remarkable voyage that stretched all the way to the enchanting shores of Grenada. He delivered several yachts across the Caribbean along the way, proving his mettle as a seasoned seafarer.

When he's not navigating the open waters, Wouter finds solace in chartering yachts in the serene havens of The Bahamas and the British Virgin Islands. His extensive experience isn't just anecdotal; he holds the prestigious RYA Yachtmaster Offshore ticket and is a fully Certified ASA instructor, demonstrating his unwavering commitment to excellence in sailing.

Captain Wouter Hanekom, with his wealth of knowledge and his infectious passion for the sea, welcomes every opportunity to share his expertise and love of sailing with those fortunate enough to sail under his command. Onboard Wouts inspires a shared sense of adventure, making every voyage an unforgettable experience.


Chef|First Mate KELLY SARGENT

Kelly Sargent's journey into the world of yachting is a testament to the transformative power of serendipitous adventures. In 2016, she stumbled upon her inaugural charter experience in the breathtaking Whitsunday Islands while on a solo sojourn to Australia. Little did she know that this encounter with the open sea would chart the course of her life.

In the following year, Kelly's thirst for exploration led her to Croatia and the Caribbean, where she set sail on several unforgettable journeys. These voyages became more than just vacations; they sparked the inspiration for a monumental life change. Driven by a newfound passion, Kelly bid adieu to her career as a designer in London and embarked on a new odyssey – a career in yachting.

In 2019, Kelly embarked on a culinary adventure on the water, weaving her culinary magic around the picturesque landscapes of Greece and Croatia. Her culinary skills and penchant for crafting delectable dishes earned her a place on prestigious yachts. More recently, she extended her culinary expertise to the paradisiacal shores of The Bahamas and the British Virgin Islands, solidifying her reputation as a culinary virtuoso.

Born into a family with an innate talent for cooking, Kelly's love for the kitchen blossomed from an early age. It was no surprise to her loved ones when she decided to hone her culinary prowess. Kelly's commitment to her craft led her to attend culinary schools of distinction, including The Avenue Cookery School and Ashburton Cookery School. These institutions only refined her culinary skills and intensified her passion for concocting dishes that marry flavours and textures, often with a delightful Mediterranean twist.

What sets Kelly apart is her extraordinary adaptability and dedication to guest satisfaction. She has the unique ability to cater to a diverse range of dietary requirements, crafting menus as unique as the individuals on board. Whether it's a preference for vegetarian cuisine, gluten-free fare, or any other dietary consideration, Kelly's culinary creations are sure to delight the palate.

Kelly Sergent, the maestro of the galley, brings not only her culinary expertise but also her boundless enthusiasm for creating gastronomic marvels to every voyage. Aboard the yacht, she transforms the dining experience into a culinary journey, infusing every dish with passion and creativity, ensuring that every guest's culinary desires are not only met but exceeded.

Sample Menu

OMAKASE | Sample Menu

Breakfast

A fresh fruit platter, yoghurt and granola and baked goods are served with breakfast every day.

Traditional eggs benedict

Belgian waffles with maple-sriracha glazed bacon

Avocado sourdough toast with halloumi bits, garnished with alfalfa sprouts and sesame seeds (bacon optional)

Breakfast sandwiches: English muffin, sausage patty, American cheese & fried egg

Bagel board: a breakfast charcuterie of smoked salmon, deli meats, eggs, cucumber and tomatoes so you can build your own bagel

The family fry: a delectable and hearty spread served family style, including bacon, sausages, eggs, hashbrowns and toast

Vegetable or chorizo frittata topped off with fresh greens and a sprinkle of feta cheese.

Baked goods

Blueberry muffins

Chocolate muffins

Banana bread

Cinnamon apple turnovers

Pain au chocolat

Lunch

Serving styles at lunch vary. They may be plated or family-style, depending on the meal. With lighter, salad-based lunches, there will be accompanying dishes in the middle.

Crispy chicken Caesar salad with homemade dressing and focaccia

Med mezze - homemade hummus serves as the base for turkey meatballs, couscous/quinoa, served alongside halloumi cheese, a Greek salad and warm pita bread

Balsamic marinated steak salad with gremolata and homemade vinaigrette, grilled corn and garlic bread

Spicy tuna poke bowl: sushi rice, mango, cucumber, radish, carrot and sriracha mayo, topped with seaweed salad, crushed peanuts and sesame seeds

Pulled pork or slow-cooked, shredded chicken burrito bowl with all the trimmings

Mediterranean pearl couscous salad with sauteed king prawns

Freshly made fish cakes served with New Orleans remoulade, spicy corn salsa and fresh bread

Pizza day: a variety of pizzas are prepared from scratch and baked in our Ooni pizza oven

Appetizers

Served at cocktail hour with the captain's daily creation and will lead into dinner time

Fresh burrata caprese salad presented on a crostini and sprinkled with toasted pine nuts.

Sip-size cream of mushroom soup served with bread

A selection of antipasti and cheese

Seared scallops on a bed of silky parsnip puree

Satay chicken skewers

Bite-sized Moroccan meatballs

Entrees & Desserts

Gnocchi in a decadent, smooth butternut squash sauce with sage and crispy bacon

Tiramisu

Sweet potato puree with pistachio-crusted lamb rack served with charred brussel sprouts and a rosemary gravy served alongside

Baileys chocolate mousse

Panko-herb-crusted halibut with a zesty lemon and pea risotto

Key lime pie

Seared red snapper served on a bed of black rice, roasted red pepper sauce and broccolini.

Tres Leches cake

Poached lobster fettuccine, asparagus cream and baby sweet peppers

Raspberry Cheesecake

Grilled filet mignon with roasted garlic potato mash, honey-glazed roasted carrots and creamy peppercorn sauce on the side

Flourless chocolate cake with vanilla ice cream

Duck breast served with crispy, pan-fried gnocchi and sauce bigarade

Exotic panna cotta

More Locations Details

Summer Operations
Bahamas

Winter Operations
Caribbean Virgin Islands (BVI)