MOJEKA Yacht Charter Monohull

Crew Profile

CAPTAIN AUGUSTINE (GUS) CLEMENT:
Captain Augustine (Gus) Clement is originally from Grenada’s little sister island of Petite Martinique. He says he grew up as a “sea boy”. In part, because on a tiny island you’re always just steps from the sea. More so because he can’t remember a time when he wasn’t on boats. To date, he has sailed over 100k nautical miles, on both charter and private yachts, in the Caribbean, Atlantic, Mediterranean, South Pacific, Canada, and the Americas.

Having grown up in the islands of Grenada, Captain Gus is an especially remarkable host. Guests will experience magnificent sailing because Gus knows the winds, seas, and tides with the intimacy of old friends. As an avid sports fisherman, he knows where the fish are. Let him know if you prefer complete solitude or a bit of mayhem on your beach; shallow reefs for snorkeling, or shady banks for a barbecue. Your charter itinerary on MOJEKA will be exactly what you want.

Captain Gus is qualified as Yachtmaster Ocean 200tons # 1894 issued 20 January 1997, Commercial Endorsement, MCA Seafarer Medical Certificate ENG 1 and Marine Safety Training STCW95 #005380 from the Royal Yachting Association Department of Transport United Kingdom.

CHEF/STEW ELLIE MAE BYAS:
Ellie Mae Byas has an infectious smile, a subtle sense of humor, and a lengthy list of impressive accomplishments. She was born and educated in Amsterdam, Netherlands, but is truly a citizen of the world. She is certified as a P.A.D.I Open Water Scuba instructor. She has taught scuba at Club Meds, Robinson Clubs, in the Maldives, managed a dive center in Rovinj, Croatia, and owned a dive center in Mallorca. She has R.Y.A Certification Yachtmaster Offshore and has circumnavigated the globe in her own yacht, Bon Bini. With a little coaxing, guests aboard MOJEKA can persuade Ellie into recounting some amazing sea stories.

Ellie has been a charter yacht chef for more than a decade. Although she specializes in recipes with fresh seafood and local ingredients, having lived all over the world she has a sophisticated repertoire. Of course, her menu is based on guest preferences. So, whether the mood dictates a gourmet menu paired with fine wine, or sandwiches with a hot cup of Grenada chocolate, guests are never disappointed. Even those on special diets.

Ellie’s hobbies are spearfishing, snorkeling, scuba diving, and sailing. She also has a small cottage industry smoking fish. Provided there’s time away from the galley, she welcomes guests to join her in any activities of interest. And she can explain things to almost everyone in a way they can understand it, because she is fluent in English, Dutch, German and French and conversational Spanish.

Crew Interview with Gus and Ellie Mae - https://www.youtube.com/watch?reload=9&v=BkAfxvrEpf8&feature=youtu.be

Menu

Mojeka- 7 Day Menu

Breakfast

(All breakfast is served with coffee, tea, local fresh fruits, yogurts, granolas & cereals)

Vanilla French toast with bacon and eggs

Sautéed mushroom, tomato, and 3 cheese omelet

Grandmas homemade biscuits with island jam

Skillet sautéed mango pancake

English muffin supreme with scrambles eggs, avocado and salsa

Frittata cups and smoked salmon

Continental breakfast with eggs of your choice, bacon and sausage

Lunch

Crab and pineapple salad

English sausage rolls with fresh vegetables

Tex-Mex fish tacos with homemade taco shells

Zucchini and swiss cheese quiche

Gourmet sandwiches with a selection of delicious meats and cheeses

Bacon and pineapple cheeseburgers off the grill

Grilled chicken fajita salad

Sundowners

Cheese & Fruit Platter- An array of cheeses with preserves, fruits, nuts, olives and crackers or artisanal seed chips.

Charcuterie platter- Dried chorizo, pepperoni, Serrano ham or prosciutto, cheese, olives, hummus or dips, accompanied by a selection of bread products.

Homemade tortilla chips with Mexican guacamole

Dinner

Classic pasta bolognese with wild mushrooms

Surf and Turf- Delicious spare ribs with sweet chili sauce and Honey coated shrimp

Local caught fresh red snapper marinated in zest and apricot

Crispy bacon wrapped scallops on creamy corn risotto

Fresh Lobster with garlic butter and local vegetables

Soy and honey pork tenderloin with cauliflower mash

Coronation mango chicken with Kashmir curry sauce

Dessert

Lindt chocolate mousse

Ice cream with homemade chocolate sauce

Key lime pie

Ritz cracker pie

Banana flambé

Local fruit with yogurt and chocolate

Pictured: 1) Corn, Cheddar & Green Onion Muffins. 2) Banana Bread with local spices, topped with Grenadian Chocolate. 3) Crab, Avacado, Ginger, Micro Herb Stack with Lemon Dijon Vinaigrette. (Last photo courtesy of Travel and Culinary Consultant - Capt. Jan Robinson of Ship to Shore Cookbooks)