LADY FIONA Yacht Charter Catamaran
LADY FIONA Yacht Charter Catamaran
Accommodations
Lady Fiona is a 3 cabin version for guests, with the large saloon and the galley being in the aft port hull, the crew will use the bunk cabin so are accessed through the same companion way in the saloon. Further forward on the port side is a second companionway leading to one of the guest double cabins. On the starboard side there is also two companionways, one leading to the large master cabin and the 2nd leading to the other double guest cabin. The master offers his and her basins with private access to aft deck. All cabins are with en-suites with separate showers and electric toilets. Air-conditioning is through-out.
Layout
Ammenities
Technical Details
Charter Types
Crew Profile
Michelle Chef/Stewardess
Captain Gregory Evans
Greg's love of sailing coupled with his engaging personality led to his first job as a sailing instructor in South Africa. Eager to gain more experience (and see more of the world) Greg joined on with a yacht delivery company, making several Atlantic crossings to charter bases in the Mediterranean, Caribbean. It was on his first visit to the BVI the hook was firmly set! Greg aimed his sights to the luxury catamaran charter industry and advanced through the crew ranks, gaining valuable experience and exposure along the way.
From his early days as a deckhand on a 43 m Perini Navi to Captaining a 130ft Classic Schooner in the Seychelles, Greg has pretty much done it all. His professionalism and strong work ethic coupled with his easy-going personality and great sense of humour make him well loved by charter guests and fellow crew members alike. As a PADI diver master, avid fisherman, water sport enthusiast and excellent tender driver Greg ensures his charter guests have just as much fun in the water as they do while sailing and relaxing on-board.
He joins Lady Fiona straight from the yard and will be tasked with helping with her set up and delivery to the Med this Spring.
Chef/Stewardess Michelle Collins
Michelle began her career in the restaurant and hospitality industry landing a position with an exclusive catering company known for their high-profile weddings, concerts and corporate functions. Michelle’s love for the water began when was hired as Sole Stewardess on a Private Motor Yacht cruising the South of France and Italy during the Summer season. Always up for a new adventure Michelle joined MSC Cruise Lines for the South African summer season as part of the entertainment and animation team and continued to travel the high seas.
Although first hired for her high-end service skills as 1st Stewardess on a Private Mega Yacht cruising the Mediterranean, Michelle was quickly drawn to exquisite chef creations and her passion for cooking was ignited.â¨â¨Michelle's formal chef training began at Antoinette's Cookery School, a small school in South Africa known for it’s culinary themed courses focusing on different cultures, countries and gastronomic experiences. â¨Michelle's reputation for impeccable service and emerging chef skills led her to her first job as chef/mate on a luxury catamaran in the Caribbean. Described in a few words Michelle is easy going and sociable with a flair for making new guests feel like old friends in no time.
Michelle joins Greg in Southampton for the delivery to the sunshine preparing Lady Fiona as the perfect charter yacht.
Greg & Michelle
Born and raised in South Africa, Greg and Michelle have known each all their lives. They grew up in the same town, attended the same schools and shared the same circle of friends. After high school, each sailed off in different directions to pursue careers in the Yachting world. â¨Greg and Michelle kept in touch as they hopscotched their way round the Caribbean and Mediterranean and as fate would have it the old friends were reunited when each accepted a position on a Mega Yacht based in Greece. The rest as they say is history! â¨For the last 3 years, together the couple have chartered in some of the most spectacular locations around the Caribbean including Panama, St. Vincent & The Grenadines, St Martin and the Virgin Islands (which they quickly fell in love with as their favourite place of all). â¨
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
| From Michelle's Galley |
Breakfast
- Fruit platter, cheese board, bagels, croissants, cereals and yoghurts
- Spinach & feta and cheese & mushroom quiche
- Toasted croissant topped with smoked salmon and creamy scrambled eggs
- Lemon butter lobster omelette
- Yoghurt and granola fruit parfait
- Smoked salmon lox and bagels
- Waffles served with fresh fruit, honey and cream
- Sautéed wild mushrooms, crispy bacon and poached egg on brioche
- Traditional English fry up
Lunch
- Spicy grilled chicken salad topped with sweet and soy grilled pineapple served with warm ciabatta rolls
- Sesame seared Ahi Tuna served with a fresh red onion, mango and avocado salad
- Homemade pizza’s topped with steak strips, mozzarella and balsamic reduction served with a parmesan, arugula salad
- Cold basil pesto pasta salad topped with Italian sausage spirals
- Garlic lemon butter grilled prawns served with a Mediterranean quinoa salad
- Spicy Mediterranean chicken wraps served with a green table salad
- Cold Octopus Nicoise salad
Appetizers
- Charcuterie board
- Crispy bacon, avocado & feta cheese wontons with a side of sweet chili sauce
- Sushi platter
- Creamed spinach and leek dip served in a bread bowl
- Homemade chili con carne with taco chips
- Cream cheese covered with sweet chili sauce served with crackers
- Mixed selection of mini bruschetta
- Homemade hummus with crudités
Starters
- Caramelized onion and brie tartlets served on a bed of Arugula
- Spicy tomato onion bruschetta drizzled with balsamic reduction
- Creamy lemon, garlic & butter steamed mussels served with fresh bread
- Traditional pasta carbonara with fresh sweet peas
- Spicy tuna tartar served with crispy wonton chips
- Grilled calamari and chorizo in a garlic lemon butter sauce served with fresh bread
- Grilled eggplant rollatini
Main Course
- Red wine and rosemary filet mignon, crispy roasted baby potatoes with balsamic glazed asparagus topped with a creamy Portobello mushroom sauce
- Apricot glazed mahi-mahi, served with black rice and cauliflower puree
- Mozzarella & jalapeño stuffed chicken breast, wrapped in bacon served with herbed couscous and caramelized butternut squash
- Coconut curry shrimp on a bed of jasmine rice served with naan bread
- Sweet & spicy grilled pork tenderloin topped with a balsamic plum glaze, served with sweet potato mash
- Creamy tomato lobster parpadelle pasta
- Grilled Sea bass with a lemon risotto topped with garlic butter cherry tomatoes
- Grilled rack of lamb, mash potato, steamed broccoli and a red wine jus
Dessert
- Rum fudge pie
- Mango and apple cobbler with vanilla ice cream
- Key lime pie
- Tropical fruit kebabs drizzled with dark chocolate
- Chocolate lava cakes
- Selection of homemade ice cream
- Crème brulè with fresh berries
- Selection of chocolates and fruits
- Coconut and mint chocolate mousse
- Rosé poached pear with mascarpone cream and fresh berries
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