Hq2

Crew Profile

Capt. Dylan Paynter
I was born and raised on a game farm in Botswana. My fondest memories being the barbel run in the Okavango Delta, tiger fishing in Shakawe and river cruising on the Chobe River.
My younger years were spent operating tractors, TLB’s, loaders and excavators as well taking guests on game drives, 4x4 and quad tours.
My passion for driving and operating equipment grew from there and now I am calm, comfortable and extremely competent when operating our 75ft sailing catamaran, HQ2.
My love for sailing grew when I started racing a L26 monohull whilst studying my BCom Degree at University. I got my sailing qualifications soon thereafter in South Africa where the oceans (rightfully so) are renown for being wild and perilous, but makes for great sailing. I have now sailed to many countries, crossed oceans and explored islands on different continents.
I thoroughly enjoy meeting and being around people. I take immense pleasure in making people happy and I am very excited to offer them a holiday of a lifetime, encouraging them to try new things, showing them the joys of sailing, the adventures of the Islands, the excitement of water toys as well as the simple pleasures of complete relaxation in the luxury that HQ2 provides, and all in a safe and secure manner.


Chef Kayla Bray
Chef Kayla’s passion for food was sparked from a very early age as she was always found in the kitchen cooking and baking with her grandmother or picking vegetables from the garden and blending spices with her grandfather.  She’s developed her own unique style taking the best from each cuisine to produce the most delicious and satisfying dishes.

Whilst studying at university, she worked at fine dining restaurants which further developed her tasty flavours. Her specialties include falling off the bone lamb shanks to elaborately decorated 3 tier cakes.  Kayla insists on using the freshest ingredients so as to ensure good healthy eating without compromising on taste.  It is when she worked at a popular farm resort that she perfected her farm to fork style, where, much to their delight, she included guests in the experience of collecting eggs from the chicken pens and picking fresh crops to eat.
 
Trading up from “farm to fork” to “Sea to Spoon” Kayla realises how water activities build up a good appetite, Kayla will ensure you are completely satisfied with her bountiful portions, which are delivered in a unique style such as traditional English Roasts, Spicy Indian Curry’s or experiencing a little bit of Africa in the classic South African braais, not to mention “Catch of the Day” cooked to perfection.
 
Kayla was born in Johannesburg and spent her childhood in Cape Town, South Africa where she first learnt to sail at the age of 8. She met Captain Dylan at University and have been together for 5 years. They have sailed over 8,000 nautical miles on HQ2, improving the lives of many by making dinner an entire “out of this world” experience.

 
First Mate Jesse Paynter
I was raised in Botswana, amongst the wildlife and beautiful African bush, spending most of my childhood on our family game farm where I learnt many valuable lessons about animals and nature. My childhood was spent volunteering at a Crocodile Farm in Chobe, Botswana so I quickly learnt about social awareness and working around obstacles. I also helped my parents build, stock and manage the game farm. We especially loved to host guests and take them on game drives. We moved to a cattle and crop farm in my high school years which also coupled as a farm resort.
My high school years were at Michaelhouse, South Africa, where I excelled in Biology and Art. My sculptures (earning half colours) were exhibited at the Durban Art Exhibition Show.
I began sailing when I started University. I gave up the thrill of racing when I got the opportunity to explore the world on a 75ft sailing catamaran.
Nature is my passion. I love to explore, both above water and below. Scuba-diving, freediving and fishing are my hobbies.
I am quiet, yet friendly, and excited at the opportunity to show off the unique natural beauty of the BVI’s flora and fauna.

Sample Menu

Day Break

Sweet

Yoghurt pot with seasonal fruit dressed with honey and a nut granola crumble

Fruit salad served with double cream yoghurt gratinated in the oven with a treacle sugar

Blueberry crumpets dressed with a thyme syrup

Classic crepes

Croissants/Scones served with a selection of jams and cheese

Cereals

Savoury

Pouched eggs over an English muffin/Farm style toast with avocado, bacon and spinach

Salmon Bagel – Baked bagels with a lemon cream cheese, smoked salmon and topped with an optional pouched egg

Captains Omelette – Bacon or Salmon Omelette served with a variety of fillings and cream cheese

Chicken mayo croissant topped with spicey balsamic glazed onions

Scrambled Eggs – cooked with butter, onions and spring onions

**Sides available for breakfasts are as follows: such as baked beans, sweetcorn/pumpkin fritters, hashbrowns, fresh muffins, fried onions, guacamole or cooked tomatoes

Bread

French island baguette

Farm Style

Sundried tomato and olive bread focaccia

Banana bread

Lunch

*All dishes are served with family sized sharing sides

** Main meal options can be made available for lunch

Grilled Catch of the Day – Fresh Fish

Fresh Calamari – Grilled Cajun or panko-fried

Quinoa Chicken Salad

Burgers with our special spicy tequila sauce

Mozambiquan Chicken

Chicken Pesto Gnocchi

Dinner

Appetisers

The Wild Thing – A wild game carpaccio

Paternoster Mussel Pot

Brazilian Coconut Tuna Ceviche

Lobster Padella

Shrimp Cocktail

Turkish Beef Strips

Main Meals

*All dishes are served with family sized sharing sides

Beef

Old No. 7 – Sirloin/Rump steak

The Tomahawk – Tomahawk steak topped with a bacon jam and goat’s cheese

Good Old Fashioned – Italian styled beef lasagne

Sunday’s Best: Beef – Beef Roast

Lamb / Game

Sunday’s Best: Lamb – Lamb Roast

Slow Cooked Springbok Shanks

Rack of Lamb

Bunny Chow – Classic South African Durban curry experience with carrots and potatoes, served in a bowl made from a fresh ¼ loaf of bread

Pork

Roly Poly – Pork Belly Roulade

Ginja Ninja – Gammon Roast

Chicken

Caribbean Butter Chicken

DD’s – Spanish styled stuffed chicken breasts

Mozambiquan Chicken

Chicken Pesto Gnocchi

Seafood

Lobster Thermidor

St. Helena Fish Fry

Paella

Sides

Parmesan Mash

Roast Potatoes

Durban Masala Potato Salad

Butter Garlic and Mint Potato Salad

Egg Fried Rice

Cauliflower and Broccoli Bake

Roasted Butternut with Brie, Walnuts and Bacon

Caribbean Couscous – Traditional flavours of coconut, turmeric and ginger

Mediterranean Quinoa Salad

Moroccan Lentil and Carrot Salad

Dessert

Madagascan vanilla pod custard ice cream dressed with an Italian styled lemon olive oil served with a brandy snap

Lovers Cheesecake – Bruléed lavender cheesecake

Drunkin’ Elephant Dom Pedro – Dom pedro served with Amarula

Trio of Sorbet – 3 of the chef’s homemade sorbet flavours served in frozen fruit cups

Charcuterie Board – A selection of fine cheeses and meats, fruit, jams and crackers

Mini Cranberry, Chocolate and Orange Pavlova

Chocolate Mousse with Black Cherry Coulis

Crepe Suzette Flambe – Pancakes cooked in orange juice and Cointreau served with ice cream

Affogato – Ice Cream served with an espresso

Passion Fruit Tarte with Caramelised Rum Pineapple

More Locations Details

Summer Operations
Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)