NEYINA Yacht Charter Monohull

Crew Profile

Captain: Jose Garcia, born in 1960
Nationality: French & Spanish
Diploma: STCW 2010, RYA Yachtmaster offshore, Master 200 gt.
Languages : Spanish and French : mother tongues, English : fluent

José was born in Spain and is bilingual French/Spanish as well as fluent in English. José is a captain and a half! - he has many years of experience, especially on big sailing boats, as both captain and professional racer. He has project managed refits, and been technical consultant and engineer for many yachts. His knowledge also covers marine engineering, rigging technology, hydraulics, and management software; he is a problem solver, and also a professional diver! During his career he combined regattas with ocean crossing and has sailed in the Atlantic, the Caribbean, the Pacific, the Mediterranean, the Red Sea, the Baltic Sea and more, clocking up over 250,000 nautical miles. You will be in very competent, safe hands with this Captain - and his stories of seagoing adventures will impress even the most well travelled guests.
He loves sailing, creates a real energy on board and doesn’t hesitate to share the secrets of sailing with his customers.
José is friendly, discreet, and flexible; he works effectively and efficiently as part of a team, he adapts easily to new situations and communicates well with all age groups. His downtime hobbies are skiing and paragliding sand yachting, books and music.


Chef/Hostess: Sylwia FILIPZAK, born in 1978
Nationality: Polish
Diploma: STCW 98, ENG 98, Seaman's book, Sailing instructor's licence.
Languages : Polish : mother tongue, English : good level, French : intermediate

Sylvia was born and brought up in Poland and speaks excellent English, Spanish and some French. She studied law and worked as a legal adviser in the banking world for several years, but always made time for sailing each summer.
Having worked as cook, stewardess and a sailing instructor during holiday seasons on 40-50ft boats for some 15 years, she decided to leave Poland and the business world and become a full-time hostess on boats. She has sailing instructor and lifeguard licenses and has childcare experience.
During her first season on board, she met José; their similar tastes for adventure and travel merged, and they have been together ever since.
Sylvia is an excellent self-taught cook, always keen to discover new recipes. Her menus are inspired from her travels and her favorite dishes will include fish, shellfish and vegetables, at their freshest to ensure even more flavor and finesse.
She has a warm personality, is conscientious and hardworking, empathetic and patient, and has a good sense of humor. She likes the idea of welcoming guests to this “luxury hotel on the water”, is very attentive to guests’ needs and will ensure that your stay on board will be smooth and relaxing.
When not working, Sylvia can be found running - marathons, cross-country races, and triathlons! She also loves photography, swimming, sand yachting - and interior decor.


Hostess/Deckhand: Martha SZRAJBER, born in 1986
Nationality : Polish
Diploma : Small Power Boat and Rib Master, Basic Safety Training Certificate, Certificate of Proficiency in Security-Awareness, STCW95, Certified as Sommelier 1st level (Warsaw International Sommelier and Bartender School).
Languages : Polish : mother tongue, English and Spanish : good level, Norwegian : intermediate

Menu

STARTERS

Verrine of avocado with smoked trout and salmon caviar
Cucumber ribbons and salmon with sesame
Salad Italian style
Tartar of tuna with caper and lime sauce and seasonal salad
Parma ham with melon with figs with a Port wine coulis
Carpaccio of zucchini with pesto sauce and parmesan flakes
Crudités salad with langoustines
Andalusian Gazpacho
Asparagus with Hollandaise sauce
Veloute of carrot, creamed coriander
Millefeuille of aubergine with garlic
Seasonal green salad with pears and walnuts with a lemon and honey dressing, accompanied by toasts with goats cheese
Marinated sardines with a red pepper sauce
Small salad of watermelon, feta cheese and black olives, served in watermelon shell, with an arugula, olive oil and honey dressing
Coleslaw of fennel and raw salmon
Peppers with an aubergine mousse
Antipasti
Endive leaves with sliced apple drizzled with a roquefort sauce
Caprese
Millefeuille of green apple served three ways
Salad of figs with fresh goats cheese

MAIN COURSES

Scallops with a lemon condiment, tomato sauce Grassoise and new potatoes
Red mullet with zucchini cream
Calamari stuffed with tomatoes
Sea bream fillets with pastis
Salade Nicoise
Skewers of grilled prawns with mango cream
Cod with celery sauce and pureed potatoes
Aisian style roast pork
Greek salad with crispy bread
Thai style chicken with coriander accompanied by rice
Tuna steak with artichoke hearts
Caesar salad
Asparagus risotto
Baked sea bass with a green vegetable pesto sauce
Veal escalope in a caper and basil sauce
Chicken and asparagus rolls cooked with mustard and honey
Spaghetti Vongole with Botarga
Cuttlefish and mussel risotto
Penne pasta with sun-dried tomatoes, olives and parmesan
Bream fillet with mango and ginger sauce accompanied by rice
Roulade of chicken breast stuffed with a green olive tapenade accompanied by arugula and cherry tomatoes
Pork with a Nicoise stuffing
Grilled salmon with fried vegetables
Quiche Lorraine (or with salmon and leeks, or zucchini, tomatoes) with green salad
Couscous with chicken and vegetables

DESSERTS

Flambèed bananas with vanilla ice cream
Tiramisu
Caramelised pears with vanilla ice cream (whipped cream) and chocolate sauce
Chocolate fondue
Fresh seasonal fruit salad with fresh mint and Amaretto
Chocolate cake
Crème brûlée
Panna Cotta
Exotic fruit salad with ginger Chantilly
Tartlet filled with mascarpone, decorated with raspberries
Apple tarte tatin
Coconut rice pudding with fresh mango slices
Sponge cake with peaches
Banana Split
Chocolate mousse