7th Heaven

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

Day 1 – A Welcome Surprise

Breakfast

Breakfast selection and daily changes

Breakfast

Homemade choc chip mini cookie cereal

Mango smoothie bowl with toasted coconut & berries

Brioche French toast, bacon roses & tomato butter

Lunch

Butter poached chicken, rocket, grilled Adam figs & pine nut salad with pesto roasted squash and custom mini foccacia

Serve with vanilla and rose ice tea

Dinner

Pink pasta with prawns and smoked chilli, thyme puffs filled with pesto custard & topped with lemon jelly drops. 

Serve with limoncello gin fizz

Lamb steaks with espagnole sauce, rainbow mash, snowpeas & roast baby turnips, finished with black sesame and preserved lemon.

Serve with mint & red peppercorn tea

Lemon tart with raspberry & vodka sorbet, white chocolate whip & fresh raspberries

Serve with espresso shaved ice

Day 2 – Everything in Moderation, including Moderation

Breakfast

Double cream yoghurt parfait with lime, berries & homemade granola

Apple & toasted pecan flapjack cereal

Bacon lardons waffles with poached egg & chive hollandaise

Lunch

Prawn & mango grilled skewers served on roasted flatbread with gem lettuce hearts, lime and ginger

Saffron butter lobster tail served on warm Po-boy rolls with aioli dipping sauce & spicy apple dipping sauce

Tuna carpaccio with hot honey chilli oil, sprouts & Nasturtiums

Dinner

Smoked pork belly with pickled carrots & Israeli cucumbers, watermelon rind kimchee & honey cured egg yolks, served with boa buns

1 bite lime cheesecake with chilli glaze

Greek style roast chicken with fondant potatoes, green beans in pomegranate molasses & feta mousse

1 bite watermelon granita

Pink chocolate dome filled with homemade honey ice cream & blackberry mousse, sand cookie crumb & South African style fudge

Day 3 –Its about the vibe…

Rum Taster menu

Breakfast

Oat and chai pudding , berries & maple syrup whip (v)

Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone

Fatayer filled with shakshuka, served with spiced yoghurt

Lunch

Beach Picnic

Beef short rib Italian rolls, provolone and slow cooked onion

Chicken caesar lettuce wraps with sprouts & pine nuts

Charcuterie board

Watermelon & feta skewers with fresh mint

Dulce de leche cheesecake

Fudge brownies

Strawberry Sangria

Breakfast

Oat and chai pudding , berries & maple syrup whip (v)

Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone

Fatayer filled with shakshuka, served with spiced yoghurt

Lunch

Beach Picnic

Beef short rib Italian rolls, provolone and slow cooked onion

Chicken caesar lettuce wraps with sprouts & pine nuts

Charcuterie board

Watermelon & feta skewers with fresh mint

Dulce de leche cheesecake

Fudge brownies

Strawberry Sangria

Breakfast

Oat and chai pudding , berries & maple syrup whip (v)

Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone

Fatayer filled with shakshuka, served with spiced yoghurt

Lunch

Beach Picnic

Beef short rib Italian rolls, provolone and slow cooked onion

Chicken caesar lettuce wraps with sprouts & pine nuts

Charcuterie board

Watermelon & feta skewers with fresh mint

Dulce de leche cheesecake

Fudge brownies

Strawberry Sangria

Dinner

Kudu carpaccio with roasted mixed peppers, chilli crunch & heart of palm. Paired with Desert Diamond

Burrata topped with black gold, smoked olive oil and tropical pepper. Served with twice baked garlic points & candied walnut butter. Paired with 1703

Line fish & preserved citrus served with orzo, roast vine tomatoes, steamed rapini & homemade aioli. Paired with Distillery 031 Aqua Zulu cachça

Morrocan spiced mini cucumbers with black tahini dipping sauce. Paired with The Kracken black spice

Cannoli filled chocolate crepe stack, served with warm chocolate crème anglaise. Paired with Maison Ferrand Xaymaca Dry

Day 4  - Tastes like a memory

Breakfast

South African breakfast crunchies

Green smoothies

Japanese flapjacks with strawberry infused maple syrup, mustard seed crusted pancetta and blackberry smash

Lunch

Pasta Bar

Basil & rocket pesto sauce, bacon roses & slow roasted rainbow cherry tomatoes

Porcini & lemon verbena

Slow cooked beef ragout & rosemary cream

Butternut Tagliatelle

Potato & ube gnocchi

Classic farfalle

Dinner

Crab curry bunny chow. Deep fried soft shell crab in a traditional Durban marsala curry sauce, coriander pesto & sambal

Whole roast sirloin served on polenta with roast pearl onions, rocket & red onion salad, pine nut butter & red wine jelly drops

1 bite frozen rosè litchis

Berry sundae – honey comb ice cream, vodka macerated berries, crème anglaise, roasted hazelnuts & cracking white chocolate

Day 5 – Magies vol, oogies toe  From SA with love

Breakfast

Mini flapjack cereal and cinnamon milk

Chamomile breakfast panna cotta with poached vanilla plums

Slow cooked rice porridge with poached egg, chorizo & baby leeks

Lunch

Poke bowls with fresh greens, pickled carrot & daikon, enochi, pineapple heart & cured fresh paprika

Served with

Hot smoke salmon

Pork belly burnt ends

Purple cabbage broth

Dinner

It starts with 2 bites

Spicy and smokey South  African biltong pate

It's too hot in Durban

Mini bunny chow: Durban curry served in a bread bowl

Shisanyama Time - The way we do it back home.         Shisa  means fire & Nyama means meat

Marinaded thick cut rump steaks, pepper crusted  staanribs (air cured lamb ribs), peri-peri sosaties (chicken thigh skewers) & homemade “boerewors" (spicy sausage) grilled over open flames and served with chargrilled corn, braai baked potato & mango atchar

Melktert (traditional South African set custard tart) served with a creamy cinnamon shot

Day 6 – Keep Calm and have a Burger

Breakfast

Blue smoothie bowls, toasted oats, dragonfruit & blackberries

Roasted pineapple & honey whip

Soft scrambled eggs, pork belly, pickled spring onions & China-guava jam

Lunch

Prawn & Orzo salad with fresh peas

Butter, bacon & grilled feta salad with black gold dressing

Rocket and asparagus tip salad with gorgonzola dressing

Duck breast prosciutto & heirloom tomato salad with naartjie zest dressing

Dinner

Dorito crumbed chicken sliders served on a swirl bun with crunchita, homemade BBQ sauce & Asian ‘slaw served with mini sweet potato waffle fries & chilli, blood orange preserve

Serve with an IPA shandy

120g 70/30 waygu burger on a toasted charcoal brioche bun & topped with cherrywood bacon & millionaires queso.  Served with mashed potato fries & homemade aioli

Serve with a biscoff milkshake

DIY Whoppie pie – chocolate “buns", brownie topped with cookie dough, freeze dried mango & shortbread fries

Day 7 – OK I love you bye bye

Breakfast

Quiche cupcakes & avo frosting

Vanilla berries, roasted oats & frozen yoghurt

Fully loaded croissants – soft scrambled eggs, crispy bacon, tomato jam, mushrooms & onion crunch

Lunch

Seaweed & rice paper quesadilla

Seared tuna, avo & smoked olive oil

Korean style crsipy chicken, undressed coleslaw & wasabi mayo

Raw veg, fresh herb mascarpone & roasted cashews

Prawn, spring onion, pineapple relish & mango chutney

Dinner

1 bite Katzu lobster roll with black tahini

Slow roasted smoked pork belly with spicy carrot sauce, spicy peanut brittle & mustard greens

1 bite baked camembert topped with cherry liqueur glaze

Chateau Briand in sauce au Vin Muscat with twice roasted potatoes, garlic French beans & bone marrow butter

1 bite soft baked gingerbread with cardamom tea

White hot chocolate “soup" with Japanese custard pie & puff doughnuts, topped with pistachio

Vegetarian  

Caprese salad bite

Porcini raviolo & confit garlic sauce topped with pea pesto, deep fried enoki & lemon salt

Roast heirloom tomato soup served with baked brown butter dippers, basil cream mousse & roasted rosemary corn

Thai green curry & basmati rice served with pompadoms, green banana, mango atchar & fresh green chilli oil

Coconut cream & blackberry cheesecake served with blackberry jelly & caramelized white chocolate

Vegetarian charcuterie of brie, provolone & camembert, roasted peppers, grilled mushrooms, red onion & baby spinach baked inside foccacia & topped with garlic, rosemary & lemon oil

Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse

Vegan menu

Breakfast

Coconut yoghurt, berries & granola

Shakshuka & bake mushrooms with hashbrowns

Lunch

BBQ purple peppers, pickled red onion & kimchi  on crusty rolls with lime & avo

Dinner

Grilled asparagus & white truffle

Tofu in purple broth served with beetroot crisp & red onion chutney

Shiitake mushroom pate topped slow roasted portobello, deep friend enoki, gochujang & sesame on toasted ciabatta

Sushi fries & watermelon rind kimchi served with “magic" dipping sauce

Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse

Snacks

Noodle bowls with fresh & stir fry veg, shredded roast chicken, herb oil & mushroom broth

Betel leaf wraps with grilled Vietnamese beef & pickled cucumber

Mixed peri-peri toasted nuts, raw coconut & soft red onions

Bellinis topped with chevin, grilled figs, honey walnuts, salmon pate & biltong pate

Global tacos seaweed taco with crab & pineapple, soft corn taco with pulled pork, charcoal hard shell taco with butter chicken

2 bite fatayer with spinach & peppers

Mini chicken & waffles with gochujang sauce & red pepper maple syrup

Savory mini doughnuts filled with lemongrass custard & topped with sweet habanero glaze

David Vera Peña

CAPTAIN | MASTER 500

David Vera Peña is a Spanish Master 500 captain whose lifelong connection to the sea began aboard his father's boat. He brings experience across private and charter yachts up to 88 metres, including captain, relief captain and senior deck officer roles. Calm, safety-focused and highly hands-on, David combines confident navigation and vessel management with practical engineering, maintenance and team leadership skills. His owner-focused approach, eye for detail and fluent Spanish, English and Italian help him create a professional, welcoming atmosphere on board. He is equally comfortable leading from the bridge or supporting the wider crew to deliver smooth, discreet and memorable guest experiences.

Yaritza Trujillo

DECK / STEW / COOK

Yaritza Trujillo is a versatile deck/stew/cook with experience aboard private and charter yachts from 36 to 60 metres. Warm, discreet and attentive, she is skilled in luxury housekeeping, cabin preparation, laundry, provisioning, beverage and meal service, and light galley support, while also assisting confidently with deck duties. Yaritza takes pride in maintaining immaculate guest areas and creating a calm, welcoming atmosphere on board. Her organised, adaptable approach allows her to work seamlessly across departments, and she is known for thoughtful service, close attention to detail and a genuine commitment to making every guest feel comfortable and well cared for.

Yoel O. Delgado A.

PRIVATE CHEF

Yoel O. Delgado A. is a professionally trained Venezuelan chef with more than 20 years of experience in fine dining, private events and luxury hospitality. Most recently, he completed a Mediterranean season as sole chef aboard the 32-metre sailing yacht Alexia, creating tailored menus for up to eight guests and four crew while managing provisioning and inventory across multiple ports. His cuisine blends vibrant Latin American influences with fresh Mediterranean flavours, and he is equally comfortable adapting to dietary requirements and individual preferences. Calm, organised and creative, Yoel brings polished presentation, thoughtful service and a warm, collaborative presence to every galley.