OHANA Yacht Charter Catamaran

Crew Profile

Capt. Stuart Mackie and Chef/Mate Hannah Angel

Stu and Hannah have been working on charter boats for over 4 years in the BVI and Bahamas. They have a passion for hospitality and strive to do their best to give their guests a vacation of a lifetime.

Stu and Hannah met in 2013 in their home town of Southampton in the UK. Stu was working on a mega yacht, and during his second season aboard, whilst on a period of leave, he met Hannah. They both decided to pursue a career together, and after a season in Turkey, went to the British Virgin Islands to work on charter catamarans.

Having grown up in Scotland, living a stone’s throw from the sea, Stu has loved being on and around the water since a very young age. In 2011 he decided to pursue one of his dreams, sailing. After a year of training,g which included a Trans-Atlantic, he left the UK to work on 250 ft mega yacht. Stu loves to share his knowledge of yachting and the local marine life. He has a passion for free diving, spear fishing, scuba diving, game fishing and all water sports.

Hannah has worked in multiple areas of hospitality throughout her career and is a graduate of the award winning Ashburton School of Cookery in the UK, where she worked with many talented chefs. She loves creating fun, fresh foods that look and taste amazing. Hannah has a very bubbly personality and loves the social side of her work. She adores meeting new people and will make you laugh with her funny stories.

Stu and Hannah are an easy going couple that will make sure your charter is based around you. They want you to spend your time doing the things that you enjoy at a pace that you find relaxing but also stimulating. Whether it is your first or fifth time to the BVI or the Bahamas, Stu and Hannah will take you to explore all the unique locations the islands have to offer, from the must see highlights to the lesser known anchorages and private coves.

Menu

Breakfast

Each morning you will be served Coffee, selection of teas, fruit juices, fresh fruit, toast and selection of preserves and cereal 

Eggs Florentine
Toasted English muffin topped with wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce

Smoked Salmon
Served with toasted bagels, cream cheese, capers and red onion

Grand Marnier French toast
Served with crispy bacon and maple syrup

Classic eggs and bacon
Fluffy scrambled eggs served with crispy bacon and thyme roasted cherry tomatoes

Oeufs en Cocotte
Eggs baked in a pot topped with grated cheese and finished under the grill served with freshly baked bread

Freshly Baked Croissants and Banana Bread
With ham and cheese platter

Pancakes
With fresh berries and maple syrup finished with a dusting of powdered sugar

Lunch

Mahi Mahi
Served on a soft taco with a mango, pineapple and avocado salsa topped with a ginger and lime sour cream

Salmon Nicoise
Flaked salmon served with salad leaves, crisp green beans, cherry tomatoes, black olives, topped with freshly grated parmesan and French dressing

Curried chicken kebabs
Succulent chicken marinated in curry and grilled on the BBQ served with roasted vegetable cous cous and a yoghurt mint dressing

Caribbean Shrimp Salad
Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chilli shrimp, coated in a creamy lime dressing

Asian Style Beef Salad
Seared fillet of beef with red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing

Cheeseburger in Paradise
Homemade beef burger oozing with mozzarella, served with lettuce, onion, crispy bacon, dill chips and relish

Classic Caesar Salad
Succulent chicken with romaine lettuce, hard boiled egg, cherry tomatoes, Avocado, Bacon finished with a creamy Caesar dressing and parmesan shavings

Appetizers

Baked Brie
Wheel of brie baked with garlic and rosemary served with a selection of crackers

Asparagus Cigars
Fresh asparagus wrapped in puff pastry topped with parmesan, baked in the oven

Mini Tarts
Caramelized red onions in a filo pastry shell topped with melted brie

Lobster Bisque
Shot of lobster bisque served with a spoon of asparagus puree, topped with lobster

Avocado Mouse with Salmon
Creamy avocado mouse with smoked salmon and fresh dill

Pear, Blue Cheese and Prosciutto
Slices of pear with creamy blue cheese, wrapped in Prosciutto Ham

Bruschetta
Topped with juicy ripe tomatoes, Garlic, mozzarella and basil with a balsamic reduction

Mains

Chicken wrapped in bacon
Filled with a garlic cheese, served with buttery mash potato, creamy leeks and tender  green beans

Pork tenderloin
Stuffed with spinach, roasted red peppers and goats cheese served with roasted parmesan baby potatoes, ribbons of carrot and zucchini and an Italian tomato sauce

Seared Tuna steak
Served with a timbale of coconut rice, roasted broccoli with toasted sesame seeds, drizzled with an Asian style sticky sauce

Lobster Tail
Served on a bed of saffron infused lemon and pea risotto, finished with freshly grated parmesan and garlic butter

Filet Mignon
Served with potato dauphinoise, sautéed garlic asparagus and a pea puree, completed with a smooth peppercorn sauce

Leg of lamb
Studded with Rosemary and garlic and slow roasted, served over a bed of spinach accompanied with a sweet potato cake, braised red cabbage and a red wine jus

Fillet of Cod
Topped with a soft poached egg, served with crushed new potatoes, Wilted Spinach, Chorizo, finished with a chive butter sauce

Dessert

Crème brulee
Served with a peanut brittle

Bread and Butter Pudding
Topped with a Grand Marnier glaze, served with an orange and cranberry suzette

Lemon Possett
Crowned with a berry coulis and served with a shortbread cookie

White Chocolate Cheesecake
Served with chocolate sauce and fresh strawberries

Chocolate brownie
Served warm with vanilla ice cream

Salted Caramel Pot
Topped with chocolate ganacheand served with a vanilla Tuile

Classic English Apple Pie
Served hot with cool fresh cream