Alora

• Special Diets Accommodated
• Kosher Diets Accommodated

Brokers, please use the preference sheet located in the Brokers' Notes section. 

STANDARD SHIP'S BAR

These are the standard options onboard; however, please let us know if you or your guests would like other items added for your charter. Keep in mind, there may be an added cost for premium or higher-end brands, or for those clients requesting extra alcohol outside the norm.

VODKA 
Titos, Stoli 
TEQUILA 
Los Corrales (Silver), Mi Campo, Teremana (Reposado), Milagro (Anejo) 
RUM 
Pussers, Captain Morgan White Rum, Blue Chair Rum (Coconut) 
LIQUEUERS 
Cointreau, Grand Marnier, St Germain – Elderflower Cordial, Kahlua, Aperol, Antica Formula (Red Sweet Vermouth), Baileys (Irish cream), 
Disaronno (Amaretto), Frangelico (Almond) 
GIN 
Tanqueray, Bombay Gin, BVI Gin 
WHISKEY 
Jameson, Jack Daniels, J&B Scotch, Johnny Walker Red,  
BOURBON 
Bulleit Bourbon 
BEER 
Red Stripe, Corona, Carib, President, Coors Light, Heineken 
SELTZERS | MIXERS 
Bitters, Soda Cans Canada Dry, Tonic Cans Canada Dry, Elderflower Tonic Water Bottles, Tripple Sec Mr Boston Barton Triple Sec, Pineapple Juice, 
Orange Juice, Cream of Coconut  
SOFT DRINKS 
Coke, Diet Coke, Sprite, Ginger ale , Ginger Beer  
WINES  
Chardonnay (2023 Preignes le Vieux Chardonnay Igp Pays d'Oc) 
Pinot Grigio (2022 Kris Pinot Grigio delle Venezie) 
Sauvignon Blanc (2023 J. De Villebois Sauvignon Blanc Vin de France) 
Pinot Noir (2022 Domaine d'Altugnac 'Les Turitelles' Igp Pays d'Oc Pinot Noir) 
Cotes du Rhones (2022 Collines du Bouridc 'les Figuieres' Syrah Igp Pays d'Oc) 
Cabernet Sauvignon (2023 Domaine Preignes le Vieux Cabernet Sauvignon Igp Pays d'Oc) 
Merlot (2022 Domaine Preignes le Vieux Merlot Igp Pays d'Oc) 
Rose (2023 Robert-Vic 'Ohlala' Igp Pays d'Oc) 
Bubbles (NV Perlage Prosecco) 
CHAMPAGNE  
(*surcharge may be applied) 
Moet Imperial
Veuve Clicquot Brut Yellow Label

 

 

https://form.jotform.com/VICrews/alora-preference-and-charter-inform

CAPTAIN
Frances (Franky) McCarthy

Frances McCarthy is an experienced sailing captain and hospitality professional with over a decade of hands-on experience delivering unforgettable charter experiences across the Caribbean, Mediterranean, and beyond. She has worked extensively in the British Virgin Islands, including Guest Experience Manager on Moskito Private Island, where she led high-end service delivery for VIP clientele.

With a calm, confident leadership style, Frances brings a unique combination of technical sailing expertise and warm, guest-focused service. She has captained and crewed a range of vessels from 45ft to 70ft sailing yachts and served as first mate on large superyachts – handling everything from passage planning and safety drills to guest excursions, water sports, and fine dining services.

Frances is RYA Yachtmaster Offshore Certified. She’s also a PADI Master Scuba Diver Instructor, Emergency First Response Instructor, and a 200hr Yoga Teacher, allowing her to offer unique on-board wellness and water-based experiences.

Combining professionalism with an adventurous spirit, Frances thrives on building genuine connections with guests and crew alike – creating a safe, relaxed, and comfortable sailing experience in one of the most beautiful parts of the world.

CHEF
Kate Brittain

After seven years working in the corporate world of private equity, I am now pursuing a long-held passion for food, travel, and life at sea through a career as a yacht chef. Though I’m new to the yachting industry, I bring a strong work ethic, a genuine love for hospitality, and a diverse cultural
background that has shaped both my worldview and my approach to food.

Born in the Cotswolds and currently based in London, I also spent four formative years living in Singapore as a child. This early exposure to a wide range of cuisines and cultures sparked my fascination with global flavors and ignited my desire to explore the world—something I’ve continued to do through extensive personal travel. These experiences have given me a deep appreciation for the connection between food and culture, and a curiosity that I bring into the kitchen.

During school and university, I worked part-time in hospitality, including roles at a busy gastropub and with a high-end private catering company. In both, I supported food service and also assisted with food preparation, developing a practical understanding of kitchen operations, service excellence, and working under pressure.

To formalize my transition into yachting, I recently completed a two-week yacht chef training course in Mallorca with Anchor & Apron. The course covered galley operations, provisioning, food safety, and producing high- quality, beautifully plated meals at sea. It confirmed not only my capability
but also my passion for this career path.

Beyond the galley, I have always felt a strong connection to the ocean, demonstrated by completing my Advanced PADI scuba certification.