Bacchus

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

DAY BREAK
All breakfasts are served with a shared fruit platter, pastry, and a smoothie, together with an egg special of the day.

Indian Eggs
Homemade sourdough toast with avocado, scrambled eggs, Indian curry béchamel, smoked cheddar, crispy shallots, and fresh coriander.
Banana bread with white chocolate and blueberries.
Green Detox Smoothie: Granny Smith apple, spinach, kale, kiwi, lime, celery, and chia.

Mexican Breakfast Tacos
Flour tortillas with sirloin steak, avocado, fried egg, pickled red onion, Cotija cheese, and green herb salsa.
Crêpes Suzette with orange and Cointreau.
Tropical Smoothie: Pineapple, mango, coconut, banana, and coconut milk.

Tunisian Shakshuka
Poached eggs in tomato sauce with smoked peppers, caramelized onions, feta, spring onion, and parsley.
Carrot cake with ginger, pecans, and lemon cream-cheese frosting.
Peanut Butter Power Smoothie: Banana, peanut butter, nutmeg, cinnamon, and milk.

American Eggs Florentine Royale
English muffin, garlic spinach, smoked salmon, poached eggs, hollandaise, and green onion.
Apple cinnamon muffins.
Almond Energy Smoothie: Almond butter, nutmeg, banana, and almond milk.

Italian Eggs
Ciabatta toast, arugula, garlic mushrooms, sunny-side-up egg, puffed cherry tomatoes, parmesan, and olive oil.
Cinnamon rolls with vanilla cream-cheese glaze.
Citrus Glow Smoothie: Orange, carrot, ginger, honey, and chia.

Turkish Eggs
Herbed garlic yogurt with smoked-paprika chili butter, poached eggs, and homemade pita.
French toast with berries and coffee-Oreo butter.
Mocha Morning Mix Smoothie: Banana, espresso, chocolate protein powder, and oat milk.

English Breakfast
Eggs of your choice with sticky bacon, beans in tomato sauce, potato rösti, Portobello mushroom, sausage, black pudding, and homemade sourdough bread.
Berry Boost Smoothie: Greek yogurt, strawberry, blueberry, raspberry, vanilla, and macadamia milk.

 

MID DAY
Hawaiian Poke Bowl
Sushi rice with spicy salmon, pineapple, pickled purple cabbage, carrots, avocado, and miso mayo; served with spicy edamame, wakame salad, and chicken gyoza.

Peruvian Ceviche
Tuna ceviche with lime, avocado, roasted cherry tomatoes, sweet potato, green herb salsa, blackened garlic corn, pickled shallots, and crispy quinoa.

Buddha Bowl
Black rice, feta, avocado, crispy chickpeas, falafel, spinach, edamame, roasted sweet potato, courgette, beetroot pesto, and grilled chicken from the Big Green Egg.

Open Sandwiches
Sourdough bread topped with:
Beer-battered cod, sauce ravigote, coleslaw, pickled onion, and parsley; or
Arugula, smoked red peppers, roasted zucchini, tenderloin steak, chimichurri, and crispy potato.

Korean Bibimbap
Short-grain rice with soy-marinated short-rib beef, bean sprouts, stir-fried spinach, soy shiitake mushrooms, sesame carrots, grilled courgette, cucumber, and soy egg yolk with gochujang.

Spanish Paella
Saffron seafood paella with mussels, clams, and prawns. Served with crispy garlic tomato bread and aioli, fried Padrón peppers, Jamón Ibérico, Manchego cheese, crispy calamari, chilled gazpacho, and a Spanish mixed salad.

Burger Lunch
Toasted homemade brioche bun with smashed beef burger, butter lettuce, caramelized onion, bacon, and “Big Mac” sauce; served with grilled sweet corn, sweet potato fries with truffle mayo, and Caesar salad.

 

HORS D’OEUVRES
Arancini
Filled with Comté cheese and served with a lemon dip.

Potato Parmesan Schiacciata
With smoked pepper-lime dip.

Cauliflower Cheese Croquettes
With chorizo mayonnaise.

Crispy Polenta Fries
With confit garlic aioli.

Onion Bhaji
With a yogurt-ginger-cucumber dip.

Chicken Karaage
With a chili togarashi dip.

Pintxos
Olives, anchovies, cheese, pickles, and chorizo.

 

MAIN
Surf & Turf Night
Tenderloin steak with caramelized onions, mushrooms, and peppercorn sauce, paired with grilled shrimp in herb lemon-garlic butter. Served with truffle-parmesan fries, pesto mayo, onion rings, and green salad with peas and asparagus.

Caribbean Night
Grilled spiny lobster in garlic herb butter, sweet potato wedges with green salsa, herby potato salad, and crispy plantain.

Mexican Night
Tequila-lime shrimp and chicken mole with roasted corn in chipotle-mezcal butter, pineapple salsa, burnt-jalapeño salsa, loaded nachos, cumin black beans, and coleslaw.

Italian Pizza Tasting Night
Arugula parmesan salad.
Capricciosa: tomato sauce, mozzarella, smoked ham, mushrooms, artichokes, and olives.
Mortadella al Pistacchio: ricotta, mozzarella, mortadella, pistachio pesto.
Prosciutto e Rucola: tomato sauce, mozzarella, prosciutto, arugula, parmesan.
‘Nduja: tomato sauce, ‘Nduja, red onion, basil.

Japanese Night
Sushi rice with panko-soy sirloin katsu, katsu curry, pickled carrot, furikake, spring onion, and crispy green cabbage.

Greek Night
BBQ lamb over garlic-parsley yogurt; grilled pulpo in spicy tomato sauce; homemade pita, tzatziki, Muhammara, baba ganoush, watermelon-feta salad, and thyme-roasted potatoes.

Big Green Egg Night
Big Green Egg smoked pork ribs with ginger-pineapple glaze, grilled snapper with mango salsa, coleslaw with raisins, crispy potato wedges with smoked-pepper mayo, grilled corn with jerk butter, and garlic-roasted broccolini.

 

DESSERT
Espresso Martini Dessert
Chocolate brownie, coffee granita, almond crumble, and espresso foam.

Masala Chai Tart
With mango sorbet.

Home Made Gelato Night
Sicilian pistachio, Madagascar vanilla, and stracciatella gelato.

Dark Chocolate Moelleux
With home made vanilla ice cream.

Salted Caramel Miso Tart
With banana-yuzu sorbet.

Rhubarb & Vanilla Crème Brûlée
Classic baked custard with a caramelized sugar top.

Almond Spiced Rum Cake
With coconut and lime sorbet.

Captain Evanne
Evanne grew up in the Netherlands, where her love for the sea was shaped by childhood days cruising the Dutch canals with her parents. From an early age, coastal cities, island exploration, sailing, and watersports played a major role in her life—fostering a deep connection to the water that has only grown stronger over time.

With Indonesian roots and a family that embraced the bon vivant lifestyle, Evanne was raised in a home where delicious food, long dinners, and joyful gatherings were the norm. Hospitality and a love for the good life came naturally. After earning a degree in International Hospitality Studies & Entrepreneurship, she built a successful career in restaurants—working as a hostess, barista, and mixologist. Her growing passion for wine led her to the Wine Academy in Amsterdam, where she completed the Wine & Spirits Educational Trust (WSET) program. She went on to work as a sommelier in several Michelin-starred restaurants in the Netherlands and Denmark, including Geranium, the World’s Best Restaurant in 2022.

Despite her success in fine dining, Evanne’s passion for the ocean never faded. She went on to earn her RYA Yachtmaster Offshore certification in South Africa and began working charters throughout the Mediterranean, particularly in Croatia and Greece. It was during this time that the world of yachting revealed a new path—one where she could merge her hospitality expertise with her love of sailing.

Evanne made the bold decision to leave her sommelier career behind and fully embrace life at sea as a skipper. Together with her partner, Chef Stijn, she now brings over six years of shared experience, hospitality excellence, and adventurous spirit to every charter. Well-acquainted with the waters, islands, and local gems of the British Virgin Islands, Evanne and Stijn delight in creating extraordinary guest experiences—from uncovering secret anchorages to recommending the best land-based activities. Their passion for sailing, travel, and warm, genuine service makes them a dynamic team dedicated to crafting unforgettable memories on the water.



Chef Stijn
Growing up in the south of the Netherlands, Chef Stijn knew from an early age that he was destined for the kitchen. He began refining his culinary skills under the mentorship of top chefs and later graduated from the prestigious Cas Spijkers Academy, renowned for its rigorous training in classical French techniques.

His career launched in Michelin-starred kitchens, where he spent six years mastering every station—eventually rising to Chef de Partie and Sous Chef. Always eager to broaden his culinary horizons, Stijn ventured abroad to Norway and Denmark, where he embraced the purity and innovation of Nordic cuisine.

Passionate about both food and travel, Stijn spent a year exploring Asia, immersing himself in its diverse flavors, techniques, and culinary traditions. These experiences continue to inspire his globally influenced cooking style, blending refined European classics with vibrant African flavors, delicate Asian dishes, and timeless American favorites.

His yachting journey began with two successful charter seasons in the Mediterranean before leading him to the Caribbean, where he served as a private chef for ultra-high-net-worth guests on exclusive estates and islands, including Necker Island and Moskito Island.

With a foundation rooted in French technique and a creative approach that knows no borders, Stijn brings both precision and passion to the galley. He bakes artisanal sourdough bread, crafts pastries and gelato from scratch, and is always ready to prepare the freshest catch with flair. His attention to dietary needs and culinary preferences ensures every guest enjoys meals that are not only delicious but tailored to their lifestyle.

Now returning to the water alongside Captain Evanne aboard Bacchus, Chef Stijn blends fine-dining sophistication with bistro-style warmth and global inspiration—creating unforgettable culinary experiences at sea.