Starry Night

• Dining Seating for 8
• Special Diets Accommodated
• Kosher Diets Accommodated

Tiggie's Sample Menu

All breakfasts will be served alongside seasonal fruit, a coffee/tea and fresh fruit juices.

Vegan, vegetarian, lactose- and gluten-free replacements available upon request.

Please inform your chef of any dietary restrictions/allergies before your arrival.

This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.

 

Breakfast

Build your own bagels: freshly baked bagels, toasted and served with an assortment of toppings: scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion and capers

Classic French crepe with an egg cooked on top with syrup and cinnamon powdered sugar or a choice of classic French toast served with a drizzle or maple and bananas. Served with a side of hashbrowns

Toasted sourdough bread with a perfectly poached egg and crispy bacon, on a bed of smashed avocado. Topped with a sprinkle of goat’s cheese and red chilli flakes. Finished with a drizzle of balsamic glaze

Traditional Mediterranean Shakshuka with feta cheese, avocado and fresh cherry tomatoes. Served with fresh ciabatta and crispy bacon

Freshly baked croissants loaded with creamy spinach and scrambled egg, crispy bacon, crisp tomatoes, sauteed mushrooms and a slice of cheese

Perfectly poached egg on top of crispy bacon and a freshly baked English muffin finished with boat-made Hollandaise sauce

All American breakfast with sunny-side-up eggs, crispy bacon, fluffy pancakes and brioche waffles

 

Lunch

Blackened shrimp tacos with a fresh mango salsa in a flour tortilla. Served with tortilla chips, guacamole and fresh salsa

Mediterranean chicken served in a boat-made pita wrap with Greek salad and fresh tzatziki

Caprese chicken sandwich with mozzarella, tomato, basil and a balsamic glaze on top of grilled chicken on a French roll. Served alongside Chef Antiguia’s famous “Billy Goat Salad”

Maryland crab cake salad with tricoloured quinoa, seasonal vegetables and a boat-made Remoulade sauce

Tuna Poke Bowls: Freshly caught and marinated tuna served on white sticky rice with julienne vegetables and a siracha aioli

Slow-cooked BBQ pulled pork sliders with tangy coleslaw served on a sesame bun, alongside char-grilled corn and fresh-cut fries.

 

Appetizers

Cocktail prawns served over romaine lettuce, with a decadent cocktail sauce

Smoked salmon and cream cheese cucumber rolls

Caprese skewers with tomato, mozzarella and basil, drizzled with balsamic glaze

Crispy spring rolls with julienne vegetables, served with soy sauce and sweet chilli dipping sauces

Caramelised onion and brie phyllo pastry cups served on a bed of arugula with roasted walnuts.

Tomato and red onion bruschetta

Cauliflower cheese croquets served with black garlic aioli

 

Dinner

Mahi Mahi Thai red curry on coconut infused basmati rice with steamed broccolini and a mango salsa

Fillet Mangion with roast asparagus, fondant potatoes and a cranberry balsamic compote

A rich and creamy beef lasagna, layered with onions, garlic and ground beef and lathered in a succulent bechamel sauce topped with mozzarella. Served with a Caesar salad and roasted mixed vegetables

Honey mustard pork tenderloin served on a roast butternut puree with butter-parmesan green beans

Slow-cooked braised beef short rib with potato puree and cinnamon roasted carrots. Served with a red wine reduction

Creamy Cajun prawn linguine

Rack of lamb with Dijon mustard glaze and roast potatoes

 

Dessert

Traditional Key Lime Pie

Vanilla Crème Brule

Oreo Cheesecake

Boozy Tiramisu with Kahlua and Amaretto

South-African Peppermint Crisp Tart

Dark Chocolate Brownie with vanilla ice cream

Malva pudding with boat-made custard tart

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

 

 

 

 

MEET YOUR CREW:
CAPTAIN: Murray Hiscock
CHEF: Janey Krige

A dynamic duo
Murray, born and bred in South Africa and hailing from a family of sailors who represented South Africa at multiple world championships, he has saltwater in his veins. He discovered his passion for racing and commanding keelboats and Hobie cats, boat building, and yacht rigging alongside his father, embracing the ocean’s challenges from a young age. He brings extensive experience to the team as a qualified RYA Yacht Master, with two Atlantic crossings and multiple Southern Ocean races under his belt, a testament to his dedication and love for the sea. His love for the outdoors also extends to motocross, kayaking, mountain biking, and hiking.

Janey Krige, born and raised in a small, remote farming community in South Africa, developed a deep connection to nature and a natural sense of adventure from an early age. Surrounded by wide open landscapes and a close-knit family, her upbringing instilled in her a love for the outdoors that continues to shape her journey today. Much of her passion for cooking and hospitality was inspired by time spent in the kitchen with her mother and grandmother, where she learned the value of creating meals that bring people together.

With a creative spirit and a sharp eye for detail, Janey went on to complete a diploma in Interior Design in Cape Town. Her appreciation for aesthetics and thoughtful design translates seamlessly into everything she does, from presentation to guest experience. However, her desire to explore beyond the familiar, soon led her abroad in search of new challenges and inspiration.
Janey spent a season in Aspen, where she gained valuable hospitality and service experience while working at the hostel MOLLIE and the store Madhappy. This chapter not only strengthened her work ethic but also deepened her understanding of creating meaningful guest experiences. Following her time in the United States, she embarked on a solo travel adventure across Europe, embracing new cultures, cuisines, and perspectives along the way.
Drawn back to the ocean and her love for cooking, Janey returned to Cape Town to complete a culinary course at the well-known Stir Crazy Cooking School. She further refined her skills working at 22 Eatery, a well-established restaurant in her hometown of Francis Bay, where she combined her passion for food with hands-on experience in a professional kitchen.

Together, Murray and Janey embody a blend of skill, passion, and a sense of adventure.
They look forward to welcoming you aboard for a memorable island vacation.