Eldamar (winter)

Crew Profile

DOMINIK / CAPTAIN
Dominik is a seasoned sailor with over 40,000 nautical miles under his belt, making him an expert in navigating the world’s most beautiful routes and destinations. His comprehensive knowledge of the ship’s technical details ensures that every aspect of your journey runs seamlessly.
Passionate about sailing, Dominik thrives on the open sea, where he can share his love for adventure and create unforgettable moments with his guests. Whether it’s smooth cruising or catching the perfect wind, Dominik’s experience and enthusiasm will make your time on the water truly exceptional.

JELENA / CHEF
Jelena brings a keen eye for beauty and a meticulous attention to detail, ensuring that every aspect of your journey feels luxurious and welcoming. With years of experience aboard yachts in stunning destinations, she effortlessly creates an atmosphere where guests feel relaxed and at home.
A talented chef, Jelena’s passion for cooking shines through in every dish she prepares, thoughtfully tailored to your tastes and influenced by local flavors. Her love for travel and exceptional hospitality makes each trip a personalized, unforgettable experience where you are truly pampered.

Sample Menu

A sampler from Jelena’s Galley aboard Eldamar

DAY 1

Breakfast

Tropical Fruit Platter-  A vibrant selection of fresh, seasonal island fruits including papaya, pineapple, and mango, garnished with a hint of mint

Freshly Baked Cinnamon Rolls- Warm, soft cinnamon rolls with a light glaze, served fresh from the oven

Ham & Cheese Breakfast Tortilla- Fluffy scrambled eggs, savory ham, and melted cheese wrapped in a soft tortilla, lightly toasted 

Lunch

Mortadella & Mozzarella Focaccia- Focaccia bread, layered with thinly sliced mortadella, fresh mozzarella, and a hint of pistachio pesto, served warm

Appetizer

Mini Quiche Quatro-  A selection of bite-sized quiches, great for sharing

Dinner

Grilled Octopus- grilled octopus served with roasted root vegetables (carrots, beets, and parsnips) and a drizzle of lemon-garlic aioli, garnished with fresh herbs.

Dessert

Panna Cotta with Red Fruit Compote- Smooth panna cotta  topped with a fresh red fruit compote of raspberries, strawberries, and a hint of citrus.

DAY 2

Breakfast

Assorted Mini Croissants-Freshly baked, flaky mini croissants

Seasonal Fruit Platter-A vibrant assortment of local fruits, including tropical mango, pineapple, and kiwi

Savory Egg Muffins-Light and fluffy egg muffins filled with spinach, cheese, and ham, served warm 

Lunch

Grilled Chicken & Quinoa Salad-marinated grilled chicken with quinoa, tossed with vegetables, avocado, and a citrus vinaigrette, finished with feta and salad seeds.

Appetizer

Homemade Tuna Spread with Crostini-A smooth and creamy tuna spread made with olive oil, capers, and lemon zest, served with crisp crostini 

Dinner

Shrimp & Zucchini Risotto-Creamy risotto infused with white wine and Parmesan, delicately folded with sautéed shrimp and zucchini, finished with a touch of lemon zest and fresh herbs.

Dessert

Cheesecake- A smooth, creamy cheesecake

DAY 3

Breakfast

Pain au Chocolat-Freshly baked, buttery pastries filled with rich, dark chocolate, served warm. Coconut Chia Creamy coconut chia pudding- topped with fresh tropical fruit and a sprinkle of toasted coconut flakes.

Bacon & Cheese Omelette- omelette filled with crispy bacon and melted cheese

Lunch

Poke Bowl-Sushi-grade tuna marinated in soy sauce, sesame, and ginger, served over a bed of jasmine rice with avocado, edamame, carrots, peppers, mango, and a sprinkle of toasted sesame seeds, finished with a spicy meyo.

Appetizer

Bacon-Wrapped Jalapeño Poppers- Creamy jalapeños stuffed with cream cheese and wrapped in crispy bacon.

Dinner

Filet mignon with mashed potatoes-grilled ribeye steak served with creamy mashed potatoes and a rich red wine reduction sauce.

Dessert

Classic Crème Brûlée -A velvety vanilla custard with a perfectly caramelized sugar crust.

DAY 4

Breakfast

Breakfast Croissant-Warm, flaky croissant filled with ham, cheese and arugula

Tropical Fruit Platter-A vibrant display of seasonal fruits such as pineapple, papaya, kiwi, and berries

Scrambled Eggs & Bacon-Lightly scrambled eggs served with crispy bacon and a side of cherry tomatoes.

Lunch

Shrimp Tacos-Grilled shrimp wrapped in soft tortillas, topped with fresh mango salsa, avocado, and slaw.

Appetizer

Tomato & Basil Bruschetta-Crispy toasted baguette slices topped with ripe cherry tomatoes, fresh basil, and a drizzle of extra virgin olive oil, finished with a hint of balsamic reduction.

Dinner

Fish en Papillote- fish baked in parchment with a medley of julienned vegetables, garlic, lemon, and olive oil.

Dessert

Fried Bananas with Rum & Sugar-Crispy fried bananas caramelized in a rich rum and sugar sauce, served with a scoop of vanilla ice cream and a sprinkle of cinnamon.

DAY 5

Breakfast

Avocado Bagels- bagels topped with creamy avocado, a sprinkle of chili flakes, and a drizzle of olive oil.

Freshly Blended Smoothies- A refreshing blend of tropical fruits, Greek yogurt and protein powder. Fried Eggs & Hashbrown Potatoes-Crispy hashbrown potatoes with fried eggs

Lunch

Chicken Pesto Pasta- Al dente pasta tossed with grilled chicken, basil pesto, cherry tomatoes, and a sprinkle of Parmesan cheese.

Appetizer

Grilled Brie with Jam-Warm, gooey brie cheese grilled to perfection, served with a selection of crackers and a sweet jam.

Dinner

Slow-Cooked Beef with Gnocchi-Tender, slow-braised beef served with pillowy gnocchi in a rich red wine reduction.

DessertChocolate Chip Cookies-Warm, freshly baked chocolate chip cookies with a touch of sea salt.

DAY 6

Breakfast

Breakfast Sausages & Waffles-Savory breakfast sausages served alongside fluffy waffles with butter and maple syrup.

Crispy Bacon & Boiled Eggs- cooked boiled eggs served with crispy bacon.

Granola and Greek Yogurt

Lunch

Thai Chicken Lettuce Wraps-Spiced ground chicken served in crisp lettuce cups, topped with chopped peanuts and a sweet chili sauce.

Appetizer

Fresh Guacamole with Plantain Chips-Creamy avocado guacamole with lime and cilantro, served with crispy, golden plantain chips.

Dinner

Blackened Mahi-Mahi with Sweet Potatoes-Spicy blackened mahi-mahi fillets served with sweet potatoes and a lemon garlic sauce.

Dessert

Peanut Butter Bars-Rich, homemade peanut butter bars with a layer of dark chocolate, served chilled

DAY 7

Breakfast

Salmon & Cream Cheese Bagels-Smoked salmon and tangy cream cheese layered on a bagel.

Pancakes- Pancakes served with maple syrup, fresh berries, and a dusting of powdered sugar.

Scrambled Eggs- scrambled eggs served with crispy bacon.

Lunch

Lamb Chops with Roasted Nectarines- Herb-marinated lamb chops served with roasted nectarines and arugula.

Appetizer

Charcuterie Board-A selection of cheeses, cured meats, olives,  served with  crackers and bread.

Dinner

Pasta Bolognese- Beef Bolognese sauce served over fettuccine, finished with freshly grated Parmesan and a sprinkle of basil.

Dessert

Lava Cake-A decadent chocolate lava cake with a warm, gooey center, served with a scoop of vanilla ice cream.

More Locations Details

Winter Operations
Caribbean Virgin Islands (BVI)