Huntress

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

TALITA'S SAMPLE MENU

BREAKFAST

Eggs Benedict

Poached eggs, silky hollandaise and smoked salmon or glazed ham on toasted English muffins, finished with chives and served with crisp breakfast potatoes.

French Toast Royale

Brioche French toast caramelised in butter and vanilla, layered with mascarpone cream, roasted peaches, pistachio praline and a drizzle of warm maple syrup.

Mediterranean Breakfast Board

A luxurious spread of creamy Greek yoghurt, seasonal fruits, honeycomb, toasted nuts, freshly baked pastries, sourdough, marinated tomatoes, olives, avocado and soft-boiled eggs.

Shakshuka Royale

Slow-baked Provençal tomatoes and peppers with poached eggs, feta, herbs and chilli oil, served with warm za’atar flatbread for dipping.

Smoked Salmon & Blini

Buckwheat blini layered with silky smoked salmon, whipped crème fraîche, capers, dill, pickled shallots and trout roe, finished with lemon zest.

American-Style Pancakes

Fluffy buttermilk pancakes stacked with whipped vanilla butter, fresh berries and warm maple syrup, with crispy bacon on the side.

Crab & Avocado Eggs Royale

Toasted sourdough topped with smashed avocado, delicate crab meat, poached eggs and lemon-chive hollandaise, finished with salmon roe.

LUNCH

1Mediterranean Grilled Lobster

Chargrilled lobster tail served with lemon-herb butter, grilled asparagus, heirloom tomatoes and a silky saffron potato purée.

Truffle Gnocchi & Scallops

Pillowy potato gnocchi tossed through a delicate Parmesan and truffle cream, golden scallops, crispy sage and shaved black truffle.

Greek-Style Lamb Rack

Herb-crusted lamb rack with whipped feta, roasted aubergine, charred courgettes and a rich red-wine jus, finished with mint oil.

Saffron Seafood Risotto

Carnaroli rice slowly cooked with saffron and shellfish stock, folded with prawns, mussels and calamari, finished with Parmesan, lemon and fresh herbs.

Wagyu Beef Tenderloin

Perfectly seared Wagyu fillet with silky potato purée, roasted baby vegetables, caramelised shallots and a glossy red-wine jus.

Mediterranean Seafood Linguine

Fresh linguine with prawns, mussels, calamari and clams in a delicate tomato, garlic and white-wine sauce, finished with basil, chilli and lemon.

Grilled Prawns with Lemon Orzo

Chargrilled prawns served over silky lemon orzo with blistered tomatoes, feta, basil and a roasted garlic dressing.

APPETISERS

Tuna Tartare with Avocado & Yuzu

Hand-cut yellowfin tuna dressed with sesame, yuzu and soy, paired with silky avocado purée, cucumber ribbons and crispy wonton, finished with tobiko and micro herbs.

Burrata, Peach & Prosciutto

Creamy Puglian burrata paired with ripe seasonal peaches, prosciutto di Parma, basil oil and aged balsamic, finished with toasted pistachios.

King Prawn Carpaccio

Delicate raw king prawns sliced thinly and dressed with citrus, chilli and olive oil, served with avocado, fennel and a bright herb emulsion.

Crispy Crab & Prawn Croquettes

Golden croquettes filled with crab, prawns and herbs, served with saffron aioli, preserved lemon and a fresh fennel salad.

Beetroot & Goat’s Cheese Mille-Feuille

Layers of roasted beetroot and whipped goat’s cheese with candied walnuts, baby leaves and a raspberry-balsamic dressing.

Mini Lobster Brioche

Warm buttered brioche filled with sweet lobster, celery, chives and lemon aioli, finished with a touch of caviar.

Prawn & Mango Ceviche

Fresh prawns cured in lime and citrus with mango, avocado, chilli and coriander, served elegantly in chilled lettuce cups.

DINNER

Turbot with Champagne Beurre Blanc

Pan-roasted turbot served with champagne beurre blanc, asparagus, crushed new potatoes and caviar, finished with chive oil.

Beef Fillet Rossini

Tender beef fillet topped with seared foie gras and shaved truffle, accompanied by golden dauphinoise potato and a rich Madeira jus.

Butter-Poached Lobster & Butternut

Butter-poached lobster served over silky roasted butternut purée with charred baby vegetables, lobster bisque and a delicate citrus beurre blanc.

Whole Roasted Mediterranean Fish

Whole roasted sea bream or Mediterranean sea bass stuffed with lemon, garlic and herbs, presented with grilled vegetables, crushed potatoes and salsa verde.

Chicken Ballotine Provençale

Herb-stuffed chicken ballotine served with ratatouille, silky potato purée, basil oil and a rich Provençal jus.

Ricotta Ravioli with Brown Butter

Handmade ricotta and spinach ravioli with sage brown butter, Parmesan foam, roasted pumpkin and toasted hazelnuts.

Dover Sole Meunière

Whole filleted Dover sole finished tableside with beurre noisette, lemon and capers, served with pommes purée and seasonal vegetables.

Sea Bream with Saffron & Fennel

Crispy-skinned sea bream with braised fennel, saffron velouté, confit tomato and lemon-herb oil.

DESSERT

Pistachio, Peach & Lavender

Caramelised seasonal peaches with pistachio crumble, silky vanilla mascarpone and delicate lavender ice cream, finished with peach gel.

Dark Chocolate & Sea Salt Tart

Intensely rich dark chocolate ganache tart with a buttery pastry shell, Maldon sea salt, vanilla crème fraîche and cocoa nib tuile.

Mango & Passion Fruit Profiteroles

Mini crisp profiteroles filled with vanilla crème pâtissière, served with mango-passion fruit coulis, coconut Chantilly and a light passion fruit caramel.

Lemon & Basil Pavlova

Crisp meringue shell filled with lemon curd and mascarpone Chantilly, topped with fresh berries, basil and a bright raspberry coulis.

Vanilla Crème Brûlée

Classic silky vanilla custard beneath a perfectly caramelised sugar crust, served with macerated berries and delicate almond tuile.

Chocolate & Hazelnut Praline

Warm chocolate fondant with a molten centre, paired with hazelnut praline, vanilla bean ice cream and a glossy chocolate sauce.

Mediterranean Mille-Feuille

Crisp caramelised puff pastry layered with vanilla crème diplomate, roasted figs, honey, mascarpone and toasted almonds, finished with thyme and orange zest.

MEET THE CREW 
Captain: Dale Christelis

Chef: Talita Ngesi

Deck/Stew: Cassidy Frieling
 

Born and raised in Cape Town, South Africa, Dale has always had a serious case of the ocean bug. After completing his Divemaster qualification in 2011, he quickly realised that life on the water was where he belonged.

Following university and a few adventures in the business world, Dale decided to swap the office for the ocean and dive headfirst into the yachting industry. Since 2018, he’s been working extensively in chartering across the Caribbean, Central America and the South Pacific — collecting plenty of sea miles and even more stories along the way.

Dale is a massive people person and is passionate about creating an incredible guest experience. He loves getting to know his guests, building genuine relationships and putting together unique itineraries and experiences that turn a great trip into an unforgettable one. 

As a dive instructor and avid freediver, he has a passion for marine life and being under and on the water. As Director of fun and good times, Dale is onboard and standing by.

Born and raised in Colorado, Cassidy’s love for the water started in an unexpected place — learning to scuba dive in the Rocky Mountains! After moving to Florida for college, she studied Animal Studies with a minor in Marine Science, turning her love for animals and the ocean into a lifestyle.

Her adventures have taken her from training bottlenose dolphins in Roatán to getting up close and personal with tiger sharks at Tiger Beach in the Bahamas. After college, the goal was simple: see the world, dive as much as possible, and find a way to make the ocean part of everyday life — which led her to the yachting industry.

For the past five years, Cassidy has worked across dive boats, live-aboards, and yachts, combining her love of the ocean with a career that lets her explore it.

When she’s not on deck or helping guests, you’ll most likely find Cassidy underwater identifying fish, paddle-boarding, chasing the next dive site, or learning to surf. She’s always up for trying something new, and learning to kite-surf is definitely on the bucket list!

Equal parts ocean nerd and adventure seeker, Cassidy is happiest anywhere there’s saltwater, sunshine, and something exciting to explore. 

Four years ago, in the Bahamas, Dale and Cassidy met while working aboard a dive liveaboard. It didn’t take long for these two to realize they’d found a pretty great teammate — both in and out of the water!

What started as a chance meeting quickly turned into a shared adventure, and they decided to pursue a career together. Three years later, they’re still going strong as a true power crew couple, dazzling guests and keeping the good times rolling onboard.

Both captains and dive instructors, Dale and Cassidy bring the perfect mix of experience, adventure and fun to the job. Whether they’re behind the helm, underwater exploring, or making sure everyone onboard is having an unforgettable time, these two are happiest when they’re sharing the adventure together.

Born and raised in Cape Town, South Africa, Talita’s journey into the culinary world has been shaped by a deep love for food, her humble beginnings, people and the belief that a meal can be so much more than what is on the plate -  it can create connection, comfort and lasting memories.

Talita is a professionally trained chef who completed her Grand Diplôme at Silwood School of Cookery, followed by experience in some of Cape Town’s leading fine-dining kitchens. Her culinary journey has also taken her internationally, including a culinary internship in France, where she had the privilege of refining her technique and developing a deeper appreciation for French cuisine. 

Her style of cooking is rooted in fresh, seasonal and beautifully prepared food, with a particular love for Mediterranean, French and contemporary cuisine. She enjoys creating food that feels elevated yet approachable - dishes that celebrate quality ingredients without losing their soul. 

Beyond the kitchen, she believes that personality matters. She is naturally bubbly, warm and positive and brings enthusiasm and a can-do attitude. 

She is excited to create food and experiences that people remember long after the plate has been cleared and their return home from their charter.