Overview

⮞ Guests (6)

⮞ Length (53.00 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ Queen Beds (3)

⮞ Showers (3)

⮞ Heads (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Yes - Sugar Scoops only)

⮞ Generator (No)

⮞ Year Buillt (2021)

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Tortola, Trellis Bay, BVI

Price Details

⮞

CRUISING FEES: BVI cruising fees included MINIMUM NIGHTS: 4 For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. 

 

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. 

 

HALF-BOARD OPTION: 7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense 

 

LOCAL FARE OPTION: 7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 

 

HOLIDAY RATES: 

XMAS: Flat rate $47,000. Must end no later than Dec 27th. 

NEW YEARS: Flat rate $49,000. Must begin no sooner than Dec 28th. 

 

CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children

Crew Profile

MEET. YOUR CREW:
Captain: Kayla Rosenstrauch
Chef: Chris Allwright

Kayla grew up along the Texas coast and spent her summers on the water aboard fishing boats and at the beach. This guided her passion for the ocean. At the age of 16 signed up for a scuba diving camp, in the British Virgin Islands, where she lived on a catamaran and went diving three times a day for 6 weeks. This is when her desire to become a Captain and Divemaster got started.

After obtaining her marketing degree at LSU, she first worked as a chef/hostess for Quarterdeck and then attended a sailing/captain’s school in South Africa where she did a 4-month program to obtain her RYA Yachtmaster Certification. This is when she knew she had made the right decision and followed her heart. Kayla returned to Croatia where she began working as a captain.

Kayla is a sociable and ultra-positive individual with a love for people and is extremely outgoing and enthusiastic about life!

Chris started off his love of cooking at a young age with his father who always encouraged him to make his own meals, no matter the challenge it may have presented.

He has a degree in geological science and worked in the advertising industry for 3 years before joining a culinary program to become a private chef. He has worked on charter yachts in Croatia and Greece and as a private chalet chef in the French Alps.

In 2022, Chris also worked as a relief chef for several different restaurants in different locations throughout Dublin. This afforded him a unique insight into different kitchens offering differing cuisines and styles.

Having first crossed paths in 2021 Kayla and Chris became best friends. They have had the opportunity to work together on charters in the Virgin Islands and in Croatia since then.

They are truly an outstanding duo and look forward to tailoring the experience to their guests preference, while sharing their love for cooking, cocktails, sailing, diving and sunsets on the ocean in their favorite bays. Kayla and Chris are super excited to run charters on Blue Eyes!

Sample Menu

CHRIS' SAMPLE MENU

 

My Food Story and Menu

Born and raised in Dublin, my journey into food began at home, inspired by my dad. When he cooked, he made sure food was packed with bold flavours, he respected the ingredients (nothing was ever discarded) and he experimented often in the kitchen. This is the foundation that still guides me today.

Growing up in Ireland gave me a deep appreciation for traditional flavours and a strong sense of place but when I traveled is when I shaped my identity as a chef. In the Mediterranean I fell in love with the herbs, the sharing of plates, and the appreciation for the complex history behind ingredients like olive oil and wine. Working under an executive chef in France refined my palate for balance and technique. In Morocco and Hong Kong, I came across vibrant spices and busy markets. In South Africa, I saw how feasts over fire brought people together. In Japan, I observed discipline, precision and a profound respect for the ingredients, where every detail matters. My time in the Caribbean brings a different kind of energy to my cooking, something fun, bright and soulful.

This menu reflects my journey through life thus far. A blend of where I come from, the lessons passed down from my dad and the inspiration I’ve gathered across all the places I have visited. Every plate carries a memory, a place and a piece of the road that led me here.

 

BREAKFAST

Eggs Benedict

Perfectly poached eggs served on a toasted sourdough with smoked salmon and a burnt spinach hollandaise served classic topped with pomegranate and chives.

*Vegetarian option – Avocado and tomato

Pirate Pain Perdu (18+)

Thick slices of brioche soaked in vanilla custard before being fried and dusted with cinnamon sugar and broiled crispy. Served with fresh berries, whipped cream and a rum-spiked maple syrup.

New York Style Freshly Made Bagels

Freshly boiled and baked New York style bagels served with a smorgasbord of fillings from salmon to ham, bacon to jam... from capers to cream cheese, there’s everything you please.

Moroccan Shakshuka

Eggs poached in a rich cumin spiced tomato sauce topped with melted feta and fresh herbs served with olive sourdough focaccia bread muffins.

Huevo al Nido – Egg in the Nest

Runny boiled egg and rendered Spanish chorizo served in a nest of crispy grated potato, with sour cream and chives.

*Vegetarian option – paprika smoked feta

Avocado Toast

Lemon basil pesto fried eggs served atop crushed avocado on a bed of crispy sourdough toast spiced with chilli oil and dressed with whipped goat’s cheese.

Boston Buttermilk Pancakes

A stack of light, fluffy and tender sourdough pancakes with crisp edges served simply with butter and maple syrup. Because why reinvent a classic?

 

Pastry Treats on the side

Blueberry Muffins - Soft, freshly baked blueberry muffins lightly sprinkled with cinnamon and fine golden-brown sugar.

Nutella Sourdough-balls – Salty and soft sourdough balls of joy slathered in Nutella that never lasts long at the table.

Brown butter banana bread – my own recipe of a classic that got me through Covid 19.

Apple cinnamon cruffin – If a croissant and an apple cinnamon muffin had a baby this sweet, delicious treat would be it.

Breakfast empanadas – a savory pastry stuffed with cheese, egg and ham for a tasty start to the day.

Quiche muffins – egg, onion and cheddar muffins in a crunchy biscuit casing.

Oatmeal bars - filled to the brim with oats, nuts, dried fruit and bound with maple syrup.

 ***All breakfasts accompanied with fresh fruit of the season platter. ***

 

 

LUNCH

Seared Yellowfin Tuna poke bowls

Black sesame encrusted tuna marinated in a ponzu with sushi rice, zucchini noodles, edamame, pineapple, green onion, seaweed salad, pickled ginger and a sriracha wasabi mayo.

*Vegetarian option – Teriyaki tofu 

Greek Souvlaki

Inspiration coming from my favourite Greek island of Poros - Greek style yogurt marinated chicken thigh skewers. Freshly made tzatziki and hummus with roasted zucchini, eggplant and peppers. Accompanied by an uber fresh Greek salad and fresh baked warm pitas.

*Vegetarian option – Chickpea falafel

Pasta Ravioli

Freshly rolled, cut and stuffed pasta ravioli filled with crab and ricotta served on a vodka tomato basil sauce. This brings me back to Tuscany!

*Vegetarian option – Spinach and ricotta

Crispy Fish Tacos

Beer battered mahi mahi tacos with avocado crema, mango salsa, pickled red onion and a lime slaw. Served with a side of charred butter corn.

*Vegetarian option - crispy fried eggplant 

South African Braai Day

A selection of steak, boerwors (South African sausage), slow cooked pork ribs. Served alongside a pomegranate leafy green salad and blackened corn “ribs”. Few can repel the smell of a barbeque wafting out over the seas. This is an ode to my time spent in Durban, South Africa where a brai was more than frequent.

*Vegetarian option – portobello mushroom, halloumi skewers, smoked cauliflower steak

Pulled Pork Bao and Thai Peanut Noodles

Hoisin and ginger slow cooked pulled pork steamed buns with spicy slaw with a side of Thai peanut rice noodles and sesame chili bok choi.

*Vegetarian option – smokey pulled jackfruit

Lobster Tail Cesar Salad

Champagne-butter poached local spiny lobster thin sliced over a bed of charred romaine lettuce topped with miso Cesar dressing, bacon crumble and crispy croutons.

*Vegetarian option – crispy smoked chickpeas and paprika boiled egg 

 

APPETIZERS

Local Caught Ceviche

Spicy lime fresh caught fish ceviche stack with a thin-sliced avocado base and a passion fruit aguachile served with homemade plantain chips.

Can’t Beet it, Tuna  Crudo

Beetroot cured tuna crudo in a ‘lime ‘n’ da coconut’ leche de tigre with sesame, avocado and spring onion.

Smoked Duck Salad

Smoked duck breast sliced thin and served with spicy clementine sauce on a bed of fresh arugula salad.

Arancini Marinara

Crispy balls of risotto with a nduja-tomato and marscapone sauce.

Sushi

Fresh local tuna nigiri and vegetarian maki with sticky sushi rice avocado, cucumber and sesame.

Lobster Dimsum

Homemade dim sum stuffed with lobster and ricotta fried until crispy and served with a spicy garlic sauce.

Galician Garlic and Chilli Shrimp a pil-pil

Shrimp shallow fried in Galician style sizzling garlic and chili oil topped with a dash of lemon and herbs. Served with fresh baked bread roll.

 

DINNER

Seabass na hEireann

A recipe from my local gastropub back home in Dublin. Seabass baked with a crispy chorizo breadcrumb topping on a bed of pan-seared asparagus, slow roasted baby potatoes and a garlic cauliflower puree served with a tangy miso beurre blanc.

*Vegetarian option – Slow roasted eggplant

Balsamic Glazed Short Rib

Slow cooked fall off the bone beef short rib drowned in a sweet sticky balsamic glaze served with fondant potatoes, lemon fried tender stem broccoli and white wine braised carrots.

*Vegetarian option – King oyster mushroom substitute

Thai Massaman Coconut Curry (v)

This is my favourite Thai dish, a mild creamy curry packed with cashews, potato, peppers and chickpeas. Although its mild its overflowing with flavour. Served alongside a lime and cilantro steamed rice.

Pizza Party!

Freshly made in house Neapolitan style dough and basil tomato sauce with a wide range of ingredients to choose from - cooked fresh on the boat using a portable pizza oven.

Toppings: Mozzarella, feta, cheddar, blue cheese, parmesan, pepperoni, chorizo, ham, nduja, mushroom, onion, peppers, roasted vegetables pineapple, spinach, arugula, roasted pear, toasted walnut, hot honey.

Chicken Saltimbocca

Chicken supreme stuffed with smoked gouda and sage wrapped in prosciutto served with a creamy white wine reduction, parmesan roasted potatoes, hasselback zucchini and crispy parsnips.

*Vegetarian option – Braised miso napa cabbage

Mint Chimichurri Lamb

Pistachio crusted rack of lamb with pea puree, pearl couscous, roasted red peppers, crispy leaks and blistered balsamic cherry tomatoes served with a tangy mint chimichurri sauce.

*Vegetarian option – butternut squash wellington   

Seafood Paella

A dish close to my heart from my time spent in the south of Spain on holidays with my family. This Spanish seafood paella is flavoured with Mediterranean herbs using local caught lobster, mahi, and squid slow cooked in a saffron fish stock rich in flavour and character.

*Vegetarian option – Paella with asparagus, artichoke, peppers and grilled halloumi  

 

DESSERT

Tarte Tatin

Inspired by my time spent in the French Alps, apples baked in caramel with a crispy puff pastry base served with a mascarpone quenelle, a dusting of nutmeg and paired with Champagne.

 

Berry Meringue “Crudo”

Freshly baked lemon meringue kisses with thinly sliced fruits and berries floating in a cream-coconut aguadulce and passionfruit oil.

Mint Chocolate Tiramisu

A subtle fresh twist on the classic Italian coffee-cocoa cream dessert.

Dark Chocolate Ganache

Rich dark chocolate ganache with a toasted pecan base topped with sweet-salty caramel popcorn.

Bay Leaf Crema Catalana

A slight remix of the traditional Catalan custard desert flavoured with citrus and bay leaf and finished with a hardened brown sugar topping.

 Crepe Suzette

Another dessert from my time in the French Alps, this is thin crepes doused in a hot caramel sauce spiked with orange liqueur.

Tahini Brownies and Pistachio Ice Cream

A classic and a winner every time. Chocolate fudge tahini brownies served with a scoop of homemade pistachio ice cream. What’s not to love?

 

Check out more food photos on my food IG account @CrizzlyCooks