Sunreef Eco 80 2024

Crew Profile

Captain Lisa Roland

Captain Lisa grew up sailing in Nova Scotia Canada where she fell in love with the sea. Her years on the water prepared her for an exciting career in yachting and her true love for her work is apparent to anyone onboard. There are few things she loves more than sharing her enthusiasm for the sea, both above it and below with others through sailing, diving, educating, learning, and experiencing. Beginning with a passion for the art of seafaring and unending adventure, Lisa spent much of her career exploring many exciting parts of this world. She began her career on tall ships, where she learned that the only thing to understand about life at sea is that you will spend every single day learning, and she has sailed many miles with this knowledge. This has led her well, through a fantastic career, and most recently to a world record, for the fastest female pair to row unsupported across the Atlantic Ocean.

"The greatest joy in my job is being able to create exceptional moments which simply couldn't be re-created.”

Chef Jade Konst
Born and raised nestled between the mountains and the sea on Canada’s West Coast, Jade found a love for all things ocean at an early age. Her hometown of Vancouver is known for it’s multinational cuisine and spectacular seafood fresh from the Pacific Ocean. There she honed her culinary talents while working in some of the most exclusive resorts the area has to offer. As a Chef, Divemaster and Captain, Jade has worn many hats over a decade of working on yachts, traveling the Caribbean, Eastern Mediterranean and New England. Over the years she has obtained many culinary accolades placing top 3 in 5 different competitions and in multiple chef categories. Every new destination she has gathered fresh flavours and new recipes to add to her ever evolving menus. A true mermaid, when not in the galley or on watch you can find her leading the snorkel trip in one of her many colourful tails! Jade is bilingual in English and French and speaks basic/conversational Spanish.

Julianna Leskie
Julianna’s passion for adventure began when she moved to San Francisco to pursue her career in ballet and fell in love with the Bay Area and all it had to offer. After retiring from her career as a ballet dancer, it was time to eat and drink some of the world’s best food and wine! She enthusiastically entered the world of hospitality, gaining experience in all areas of service, from craft bartending in posh lounges and Michelin dining rooms, to obtaining a sommelier certification and entering restaurant management and wedding coordinating. Expanding on her ability to deliver a memorable guest experience, she decided to pursue the study of massage therapy – where she has undoubtedly found her life’s work, helping clients escape, unwind and relax. This unique combination of skills has led Julianna to find her newest adventure aboard luxury sailing yachts, allowing her to pursue her personal mission of creating a first class relaxation experience at sea.

Victoria Valentini
Victoria grew up in St Barths and has extensive experience sailing on many different vessels all over the world. She is sociable and driven to do the best job she can, with goals of obtaining her Yachtmaster qualification.
In her spare time she loves surfing, diving and hiking. She is fluent in both English and French

Sample Menu

Jade's menu is constantly evolving and adapting, this sample menu gives an idea of the kind of options guests will be presented with.

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Freshly Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North African Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh Herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon, New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdu;

Boat-made Brioche French Toast,  Nutmeg & Passionfruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelised Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

Spicy Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

Boat-made Challah Mini Buns, Aged Gouda, Cassava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

House Speciality Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & French Green Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

Happy hour delights paired with Julianna’s signature Cocktails!

Filo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Sesame Crackers; Beetroot Hummus, Olive Tapenade, Toasted Chickpeas

Chèvre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

Rainbow Salad Rolls; Rice Wraps, Edible Flowers, Cashew Nuoc Nam

Foie Gras; Pear pearls, Thyme Filo Pillows

Dinner

STARTERS

 Caribbean Spiny Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

Avocado Cucumber Vichyssoise;

Parmesan Tuile, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Crème Fraîche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Purée, Plantain Crisps, Orange Thyme Jus

Five Spice Duck Magret;

Crispy skin, Passionfruit Caramel, Polenta Cake, Scorched Bok Choy

Dukkah Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguine, White Wine Parmesan Cream, Basil Tuiles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuile

Sous-vide Angus Beef Filet Mignon;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Crème Brûlée, Chocolate Covered Coffee Beans

Key Lime Semi-Freddo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Edible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appétit!

More Locations Details

Winter Operations
Caribbean Leewards, Caribbean Windwards