THE ANNEX Yacht Charter Catamaran

Crew Profile

CAPTAIN RICKY MOSS:
My name is Ricky Moss and I am delighted to be your Captain aboard The Annex. I grew up in a small town along the Garden Route of South Africa, Mossel Bay. Through out my childhood I spent most of days on the water naturally creating a love for the ocean and sailing. I gained a great amount of experience and knowledge when I decided to sail the globe in 2009 crossing the Atlantic and Pacific Ocean. After my sailing adventure I spent 5 years in South Africa learning about Marine Electronics and Fishing. My craving to be back on the ocean started in 2015 when I then decided to start my career in Chartering together with Chef Jessica and deckhand Lloyd. Since then we have never looked back. I look forward to meeting you aboard and showing you first hand why I love doing what I do.


CHEF/HOSTESS:
My name is Jessica-Lynn Muller and I look forward to being your Chef aboard The Annex and giving you a unique food experience boasting with only the freshest and finest local produce. In 2015 I completed an 8 Week Chef Training Course and simply became obsessed with flavor and cuisine. I have an eye for detail and passion for creating, and continuously work this into my Chef career. I am proud in presenting my dishes and am versatile in alternative dietary options ensuring it to be an amazing experience for you on board. In 2015 I started my sailing charter career with Ricky and as he said I have never looked back. I look forward to share with you my friendly and bubbly character enhancing your relaxed and great summer vacation. Warm welcome aboard The Annex.


1ST MATE/STEWARDESS:
Katie grew up in Charleston South Carolina’s coastline and has always had a close connection to the Ocean. She started sailing at the age of 5 with her father and found a lifelong love with the ocean. She decided to sail the Caribbean in 2014, she is a qualified scuba diver and has extensive experience in chartering as the stewardess and chef onboard multiple catamarans in the BVI. Her amazing outgoing personality, attention to detail and of course the lovely cocktails she creates will make your time on The Annex simply one of the best. There is something incredible about being out on the water and working in the yachting industry that has allowed Katie to share that love with all. The Annex crew has worked together in the past and has created a true family aboard giving guests a unique experience full of the beauty from the sea and the passion from the crew.

Menu

BREAKFAST

• Eggs Benedict served with Smoked Salmon on fresh Baby Spinach salad
• Swedish Pancakes topped with Sour Cream, Apple Sauce and Blueberry Compote
• Poached Eggs with Smashed Avocado & Feta, lightly drizzled with lemon served on toasted Rye Bread
• Fresh Fruit Energizing Smoothies blended together with Greens and Nuts
• Italian style Frittata with Cherry Tomatoes, Garlic, Feta and Chilli
• Fresh Italian Bread topped with Smoke Salmon, Cream Cheese and Capers
• Breakfast Parfaits layered with Greek Yoghurt, Fresh Berries and Granola

All Breakfasts are served with fresh fruit, yoghurt, cereal’s, assorted pastries and breads, Freshly squeezed orange juice, Coffee, Expresso and Teas

LUNCH

• Oriental Teriyaki Seared Beef on a Greens and Sprout Salad served with a side of Vegetable Pad Thai
• Butter Poached Lobster Tail served on a bed of greens, drizzled with Garlic Butter and topped with Fresh Pomegranate
• Caribbean Style Chicken Salad dressed in a light Greek Yogurt Dressing served with greens, fresh Avocado and Baguettes
• Salmon and Lionfish Cakes served with a Corn, Chilli, Tomato Salsa - tied with a garden salad and light Wasabi mayo
• Fresh Sweet Melon and Prosciutto topped with young Pecorino Cheese and Walnut tossed salad
• Deconstructed Sesame Encrusted Tuna Nicoise Salad served with Crusty Herb Bread
• Gourmet Homemade Beef Burgers served with Caramelized Onion, Beetroot and Camembert Cheese, optional Sweet Potatoes Crisps

STARTERS

• Italian Cured Meat, Cheese and Olive Sample Board
• Ginger Mushroom Summer Rolls
• Creamy Garlic and White Wine Steamed Mussels
• Creamy Beetroot and Goats Cheese Gazpacho
• Black Mushroom and Cheese Stuffed Phyllo Pastry served with Honey and Mustard Sauce
• Tuna and Fresh Mango ceviche with Crostini
• Roasted Fig with Parma Ham and Gorgonzola Cheese

ENTREES

• Bourbon Ginger Glazed Paprika Salmon served with Cauliflower Puree, Flash Fried Peppers and optional Three Leaf Salad
• Pasta Amatriciana
• Chimichurri Fillet Mignon served with Crispy Potatoes Wedges and Sautéed Mushrooms
• Sundried Tomato and Feta Cheese Chicken Roulade served on Potato Puree, Roasted Almond Asparagus and Root Carrots
• Fresh Tiger Prawns served with a variety of sauces including Peri Peri, Lemon and Garlic Butter and served with steamed Rice and Fresh Rocket Salad
• Mediterranean Alle Vongole with Garlic White Wine Sauce
• Mustard Glazed Mahi Mahi served with Coconut Lime Mango Rice and Balsamic Green Beans

Upon request certain dishes can be offered as steamed version

DESSERTS

• Hot and sticky Chocolate Fondant
• Passion Fruit Panna Cotta
• Cheese Board
• Fresh Fruit Salad
• Chocolate Mouse
• Crème Brule
• Assorted cakes for Special Occasions