Colibri 70

• Dining Seating Available
• Special Diets Accommodated

Sailing works up quite an appetite. Beyond three delicious meals each day, you'll enjoy a steady flow of refreshing drinks and tasty snacks delivered just when you need them. Your chef is also experienced in preparing a wide variety of vegetarian dishes and can accommodate most dietary requirements with advance notice.

Breakfast

Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.

A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.

Crabcakes benny on homemade English muffins, passionfruit Hollandaise

Sweet or savory buckwheat crêpes

Greek frittata with dill, sundried tomatoes and feta, sausage meatballs

Breakfast tostadas, fresh pico de gallo

Banana pancakes with maple-rum syrup and crispy bacon

Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon

Fried eggs over vegetable rösti, breakfast sausage

Lunch

Niçoise salad with almond-crusted wahoo

Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns

Fresh Vietnamese spring rolls with shrimp and peanut sauce

Tuna poke with wonton chips

Falafel pie in phyllo crust, Greek salad

West Indian chicken roti, locally-grown salad with papaya seed vinaigrette

Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas

Appetizers

Lobster campechana with plantain chips

Grilled Caesar salad with parmesan crisp

Watermelon gazpacho

Wasabi greens salad with pear, soy-sesame dressing

Family-style cheese and charcuterie board

Tropical Mahi Mahi ceviche

Wedge salad with blue cheese dressing

Dinner

Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains

Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus

Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion

Homemade tagliatelle, cocoa-rubbed beef short rib ragu

Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus

Reverse-seared filet mignon, potatoes Dauphinois, haricot verts

Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita

Dessert

Caramel almond cake

Carrot cake, ginger-cream cheese icing

Mexican chocolate mousse

Apple crisp with homemade vanilla ice cream

Key lime pie with coconut crust

Amaretto cheesecake

Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream

The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.

House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bullet bourbon, Milagro tequila, local rum, and an assortment of liqueurs.

Wines are paired with both lunch and dinner, according to your taste.

Captain Graham Gips

Graham is a petroleum engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally. 

While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands incredibly well, both above and below the water, and excels at crafting an itinerary to suit everyone aboard. 

Chef Kristiann Gips

Food is Kristiann's love language. Before joining the yachting industry, Kristiann ran a successful catering company offering ready-to-heat meals and celebration treats. She trained at the acclaimed Ashburton Cookery School in England and spends each off-season refining dishes for the year ahead. In Fall 2026, she participated in an advanced culinary workshop in Mallorca. Her relationships with local farmers and island purveyors ensure your plates are created with the best ingredients available. 

Kristiann loves to combine gourmet delicacies with local flavors for new twists on classic dishes. In addition to accommodating your group's diverse preferences and dietary requirements, she works with the Captain to plan a menu that perfectly complements the activities on each day's sailing itinerary. When she’s not in the galley, Kristiann loves escorting guests on snorkel safaris. 

Stewardess | Dive Instructor Camilla Mauritzen

After 16 years in hospitality, with work spanning events, boutique hotel management and opening bar/restaurant concepts, Camilla traded city life for the ocean and turned a lifelong passion for diving into a full-time career. Having worked in Scotland, Norway, Indonesia and the Maldives, she combines luxury guest service with a calm, safety-first approach underwater.

Camilla loves sharing the ocean through adventure and education. Her knowledge is supported by a degree in Marine Biology, a background in technical and cave diving and thousands of dives across tropical and cold-water environments. Whether guiding certified divers or introducing you to your very first breaths underwater, her goal is simple: to help every charter guest feel more connected to the sea.