SOMETHING WONDERFUL Yacht Charter Catamaran

Crew Profile

Capt. Paul Johnson

Paul is from Greater Manchester, UK and has been sailing since the age of four. He was brought up dingy sailing and successfully campaigned many highly competitive seasons in dinghy classes. Paul has sailed the Caribbean, Pacific, East coast of the USA and the UK. With such a love for the sea it was only natural that Paul wanted to add the qualifications to match his experience and establish a career as a captain.

For two years Paul studied watersports activity leadership at Falmouth Marine School. He has a commercially endorsed Yachtmaster Offshore 200 ton and has undertaken an approved engineers course in the UK. He is also a PADI Divermaster and has dived worldwide.

Paul has been managing and running yachts for 10 years. One of the highlights was winning Best in Show at the British Virgin Islands charter yacht show in 2011.

Paul is joined by a Chef/1st Mate with fun and outgoing personality who loves meeting people from all walks of life, differing backgrounds and of all ages.

Menu

Sample 7 Day Menu from Liezl’s Galley

Day1

Breakfast –  Eggs Benedict on toasted English muffin, freshly made hollandaise sauce, Canadian bacon with blanched green asparagus 

Lunch –  Cumin rubbed flank steak on a Moroccon couscous salad with arugula

Dinner –  Lemon and olive oil poached salmon fillet served with a crème fraiche, lemon and chive sauce on creamy garlic mashed cauliflower, steamed sugar snaps

Day2

Breakfast –     Fresh fruit platters, selection of cheeses and cold cuts, Fluffy pancakes with maple syrup, whipped cream and blueberry compote

Lunch –Sesami crusted seared Ahi tuna nicoise salad

Dinner –     Pork tenderloin with a Hungarian smokedpaprika rub, sweet potato, charred baby onions with a creamy cardamom sauce andcucumber ribbons

Day3

Breakfast –     Eggs Florentine on a toasted English muffin with creamed spinach, roasted grape tomatoes served with crispy bacon

Lunch –   Juicy Cheese beef burgers with avocado and caramalized onions served with potato wedges

Dinner –Shrimp linguini tossed in basil pesto, steamed broccoli and zucchini ribbons

Day4

Breakfast –  Fresh fruit platters and a selection of cheeses, French toast, sliced banana, freshly made warm caramel sauce and toasted almonds

Lunch – Shrimp poached in a coconut broth on angel hair noodles and fresh crunchy vegetables

Dinner –   Fillet steak, potato mash, butter Portobello mushrooms, asparagus wrapped in bacon with a red wine jus

Day5

Breakfast –  Mediterranean frittata served with spicy chorizo sausage tossed in a homemade tomato salsa

Lunch –   Crab cakes on a bed of fresh salad served with lemon garlic aoli

Dinner –  Chicken roulade stuffed with boursin cheese and spinach, wrapped in prosciutto served with a butternut puree and charred cauliflower and broccoli florettes

Day6

Breakfast –  Toasted bagels topped with cream cheese, smoked salmon, tomato, red onion, capers and fresh lemon

Lunch –   Spicy mango and cashew salad with blackened sea bass

Dinner –   Slow braised lamb shank meat on risotto Milanese with a fresh gremolata

Day7

Breakfast –  Scrambled eggs, sausages, grilled tomato and fried mushrooms

Lunch –  Pulled pork tacos served with fresh avocado and coleslaw

Dinner – Mahi Mahi, stir fry vegetables with sesame oil and peanuts with basmati rice

All breakfasts served with coffee and tea, selectionof fruit juices, cereals, yogurt, toast, butter and jams

Cocktail snacks

Chicken, beef and shrimp sliders

Spinach and artichoke dip with crispy pita bread

Ham, cheese, basil, paprika and cream cheese tortilla roll-ups with dipping sauce

Nachos

Spicy chicken wings, blue cheese dip with carrot and celery sticks

Sticky ribs, bite size!

Roasted red pepper hummus and crudités

Mushrooms stuffed with cream cheese and thyme with a bacon crumb

Crab cakes with a remoulade dipping sauce

Starters

Brie cheese, caramalized onion phyllo tarts

Ceviche with toasted baguettes

Bruschetta served with parma ham and a balsamic reduction

Creamy cauliflower soup with beetroot chips and roasted cauliflower florets

Roasted tomato, red pepper and chilli soup served with bread sticks

Scallops on a cauliflower puree and a chilli oil

Spring rolls with a vegetable salad, basil dressing and a sweet chilli dipping sauce

Caprese salad

Desserts

Key lime pie

Strawberry cheesecake

Pecan and choco chip mud pie with chocolate ganache

Carrot cake with citrus cream cheese frosting

Raspberry and chocolate ganache pie

Orange sponge with glace icing and yogurt panna cotta

Crème brulee, short bread and poached fruit