Aeolus 77

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

Sample Menu by Casey and Maria

Menu is subject to change based on each charter's individual preferences, dietary requirements and availability.

Breakfast
Served with local fruit and fresh baked pastries

Caribbean Benedict
English muffin, crab cake, poached eggs, creole hollandaise

Avocado Toast
Sourdough, feta, poached egg, pomegranate, cilantro, microgreens

Plantain Rosti
Mushroom & herb selection, wilted spinach, poached egg, paprika hollandaise, chive

Smoked Salmon Avocado Crudo
Capers, rocket, citrus yoghurt dressing

Turkish Eggs
Garlic labneh yogurt, Aleppo butter, poached eggs, charred sourdough, mint

Bagels & Lox
Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill

Lemon Ricotta Pancakes
Blueberries, butter, hot maple syrup, fresh cream

Quiche & Greens
Quiche Lorraine, lemon dressed ovation greens

Acai Bowls
Berries, homemade granola, almond butter, coconut, bee pollen, mint

Banana Fosters French Toast
Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream

Overnight Oat Pots
Chia, flax, berries

 

Lunch

Fried Chicken Sandwich
Fried chicken thigh, challah bun, slaw, garlic aioli, bread & butter pickles, hot honey glaze with a fennel & apple salad

Saffron & Lobster Linguini
Fresh linguini, julienne leek, lobster, saffron stock, mascarpone cream, chive

Grilled Calamari Salad
Shio Koji calamari, radicchio, pickled red onion, cucumber, radish, orange, Yuzu koso ponzu dressing

Duck Confit Salad
Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette

Boat Made Sourdough Pizzas
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt

Caribbean Jerk Chicken
Rice and peas, pico de gallo

Thai Noodle Salad
Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing

Coconut Red Snapper
Turmeric quinoa, blistered tomatoes, cilantro

Mahi Mahi
Citrus & barley salad

Miso Cauliflower & Lobster Salad
Sous vide lobster medallions, miso cauliflower dressing, pickled roast cauliflower, micro coriander, lemon balm

Charred Ume Octopus
White bean, jalapeno & cucumber salad

 

Hour D’oeuvres

Beef Tataki
Sliced beef tenderloin, seared rare, cherry tomato, radish, snow pea sprouts, ginger soy, crispy garlic

Char Sui Pork Bao Buns
BBQ pork belly, chili, cilantro, spring onion, sesame

Croquettes
Slow cooked Oxtail and potato croquettes, parmesan panko, roast capsicum and plantain coulis

Crab Beignets
Jumbo lump crab, remoulade, lemon, microgreens

Peruvian Mahi Ceviche Tostadas
Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime

Arancini
Mozzarella arancini, calabrian chili dipping sauce, parmesan

Baked Camembert
Puff pastry, fig jam, honey, thyme

Tuna Tartare
Sundried tomato tapenade, crème fraiche, caviar, lavash

Karaage Chicken Bites
Wasabi yogurt

Tostones
Guacamole, pico de gallo

Sushi Selection

 

Starters

Mahi Mahi Tataki
Fried potato strands, Japanese tartare

Crab & Sweet Pea Risotto
Spanner crab meat, lobster bisque, mascarpone, samphire, lemon, chive

Langostinos
Champagne beurre blanc, herb oil, nasturtium

Tuna
Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame

Lobster Carpaccio
Mango, coriander

Scallop Tiradito
scallop sashimi, cucumber, chilli, garlic, lemon dressing, microgreens 

Lamb & Feta Meatballs
Mango chutney

Fennel Salad
Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette

Balsamic Strawberry Salad
Arugula, whipped goat cheese, walnuts, fig pearls

Corn Velouté
Roasted tomatoes, zucchini, crème fraiche

French Onion Soup
Flaky buttery pastry

 

Dinner

Tuna
Seared ahi tuna, braised fennel, red pepper coulis, sauce verge

Wagyu Sirloin
White asparagus, ginger teriyaki, tofu tomato salad

Duck
Mushroom puree, caramelized carrots, pan sauce

Branzino
Braised saffron fennel, citrus beurre monte

Scallops
Risotto, smoked goat cheese, peas, walnut XO, carrot crunch, beurre noisette

Ravioli
Lobster ravioli, brown butter sage sauce, parmesan Reggiano

Lamb
Herb crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita

Seabass
Miso-glazed, smashed fingerling potatoes, sesame spinach, shitake mushrooms, spring onion

Lobster
Poached Caribbean spiny lobster, spicy miso sauce, pineapple and plantain salsa

Chicken
Chicken roulade, prosciutto green beans, bayberry jus

Short Rib
Slow cooked beef short rib, polenta, broccolini, red wine jus

 

Dessert

Brazilian Tiramisu
Chocolate and peanut tiramisu 

Citrus and Mango Cheesecake
Cold set orange cheesecake, Biscoff base, mango, mint lemon balm

Salted Dark Chocolate Tart
Carmel sauce, spun sugar, berries

Elderflower Pannacotta
Jasmine tea jelly, yuzu granita

Pavlova Nests
Fresh berries, elderflower whipped cream, raspberry dust

Coconut and Apricot Tart
Short crust, coconut frangipane, baked apricot, vanilla sorbet

Caramelized White Chocolate Mousse
Peach gel, miso caramel, brown butter crumble

Key Lime Pie
Blackberry coulis, torched meringue

Pistachio Baklava
Pistachio cream, dark chocolate sorbet

Brownie
Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate

Cherry Yoghurt Souffle
Short crust, yoghurt souffle, cherry compote 

Captain Keith
Keith was first introduced to the global maritime world at 18 when he worked as a young ship broker in his hometown of Melbourne. Later, after finishing a degree in Sustainable Development Keith worked as a construction project manager until 23 when he discovered the yachting industry whilst sailing the Caribbean on a 40ft sloop. The hook was set, and Keith went all-in on his growing passion for the ocean and sailing. An avid diver and scuba instructor, he loves showing guests the underwater world and is eager to teach all, regardless of experience.

A purveyor of high quality stories, with 7 years in the yachting industry Keith has a few to share. From racing Schooner’s across the French channel, to sailing a famous Perini around the Balearics, boat building in Melbourne or cruising the eastern seaboard from Savannah to Martha’s Vineyard. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems of the islands; from the best beach bars to reef full of life that can only be reached by boat and discovered with a mask and snorkel.
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Chef Casey Nov. 1st 2025-Jan 10th 2026 & March 10th to May 10th 2026

Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, private golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the "norm " and caught the travel bug-bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures, and all things food!

She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and has a passion for how food can bring people together. She has been a full-time yacht chef in the Mediterranean and Caribbean since 2019. To hone her skills, she’s attended Ashburton Culinary Academy in England and Superyacht Culinary Academy in South Africa.
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Chef Maria January 10th to March 10th & May 10th to August 15th

Maria grew up in Sydney, Australia and started her professional cooking career in 2010. She has had the privilege of working in some of Australia’s best hatted Japanese restaurants for many years before setting sail in the world of yachting in 2023, giving her an amazing foundation to provide bespoke dining experiences at sea. Her passion lies in others enjoying her work and bringing people together over good food, atmosphere and shared memories. She has an extensive knowledge of international cuisines and is happy to accommodate all of your preferences.
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First Mate Christo
Christo grew up on the coast of Hermanus, South Africa, where we are surrounded by nature. Mountains and forest on the one side and a rough and cold ocean on the other. From a young age he has been a lover for the ocean and its thrills. Whether it is surfing, free diving or spearfishing he always enjoyed being in the water.

After he completed school, He received the opportunity to start a 1-year internship at Neptune’s Divers and cruises, After the year was over, He received a permanent position as sole deckhand and divemaster for 4 years. The fact that my office is on top and underneath the ocean makes me extremely happy. This is what drew me towards yachting, I just love being around or in the big blue sea.
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Stewardess Chene
She was born in Gauteng, but grew up in the vibrant Western Cape, South Africa. She has a passion for mother nature as she has always been in/on or around mountains and the ocean. Her father always dreamt that she would work in the yachting industry as he was a huge lover of sailing. They would go out sailing with his friends at any opportunity.

After completing school, She moved from Cape Town to Onrus/ Hermanus and started
working in the hospitality industry. After a few years she met my life partner, who shares the same passions as she does. Her and Christo then decided to start our journey together in yachting. They continue to stay dedicated and determined to learn and grow within this industry and run successful charters.
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Crew Qualifications
Captain Keith Allen

RYA YACHTMASTER OFFSHORE (SAIL)
PADI OPEN WATER SCUBA INSTRUCTOR
PADI LEVEL 2 FREEDIVER (24M / 80FT)
MCA APPROVED ENGINE COURSE 1 & 2
MCA EFFICIENT DECKHAND
RYA POWERBOAT II
EMERGENCY FIRST RESPONSE CPR/AED
RYA VHF SRC
STCW BST 2010
FOOD HYGIENE AND SAFETY LEVEL 2

Chef Casey Strickland

-Ashburton Culinary Academy Yacht Chef Certificate
-Superyacht Culinary Academy Advanced Certificate in Galley Competence
-Superyacht Culinary Academy Assessment for IYT Galley Chef Accreditation
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-STCW 10

Chef Maria Sheslow

-Culinary Diploma, Sydney Institute of Tafe, Ultimo Campus, Sydney, Australia, 2012
-Ships Cooks Certificate, SQLearn, Greece, 2023
-Food Safety Level 2, Axtell Food Safety, Highfield Qualifications, 2024
-Padi Advanced & nitrox Diver, 2020

First Mate Christo Theron

-RYA Yacht Master Offshore
-PADI Dive Instructor
-STCW 10
-ENG1
-GMDS Short range certificate
-Powerboat Level 2 certificate of competence
-Personal watercraft certificate of proficiency
-Approved engine course 1 & 2

Stewardess Chene Nel

-RYA Powerboat Level 2 – 2022
-RYA Personal Watercraft – 2022
-STCW A-VI/1-4 @ STC SouthernAfrica 2022
-ENG1
-PADI Open Water
-Shaker Bar School 2021 – Cocktail Masterclass
-WSET level 1 Wines
-WSET level 1 Spirits
-Introduction to Barista