Island Standard Time

• 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/island-standard-time-preferences

CAPTAIN
Solomon Josiah Wood

Solomon first learned to sail in the rugged waters of Scotland, where the mix of wild seas and sweeping coastlines sparked a passion for sailing that has only grown stronger over the years. What began as a pastime soon developed into a lifelong passion for the sea. For the past four summers, Solomon has been based in Croatia, working in private charters and guiding guests through some of the most beautiful sailing waters in the Mediterranean. With a focus on creating unforgettable experiences, Solomon takes pride in ensuring every guest has the best week of their lives onboard.

Holding an RYA Yachtmaster Offshore qualification with both STCW and Commercial Endorsement, Solomon brings both professionalism and passion to every charter. Beyond the technical skills, what sets Solomon apart is a deep love for introducing people to sailing and sharing the joy of life at sea. Whether it’s navigating turquoise bays, teaching guests how to sail, or simply creating moments of calm on deck, Solomon embodies both adventure and hospitality.

CERTIFICATES

• RYA Yachtmaster Offshore – Commercially Endorsed

• STCW Basic Safety Training

• VHF SRC Radio Licence

• First Aid Certification (STCW)

CHEF
Cian Browne

Cian trained at Ballymaloe Cookery School in Ireland, graduating with first-class honours. The farm-to-fork ethos there gave him a deep respect for ingredients, seasonality, and the power of simple food cooked with care. During his time, he also worked service at Ballymaloe House, plating five-course dinners for over 80 covers a night—an experience that sharpened both his technical skills and his ability to thrive under pressure.
He went on to do stages at Margaret’s and Quay in Sydney, both 2- and 3-hatted restaurants, where he gained invaluable insight into fine dining kitchens at the highest level.

Since then, Cian has cooked across a wide range of kitchens and settings. He has worked as a private chef, designing bespoke menus and catering events, and more recently spent a winter season in the French Alps, running chalets and preparing multi-course meals for new groups of guests each week. That role taught him how to adapt quickly, balance precision with warmth, and bring a restaurant-level standard to a homely setting.
Most recently, he joined The Yacht Week, cooking on board for groups of 8–10 guests in Croatia. Life at sea demanded flexibility, creativity, and the ability to design menus that suited diverse tastes and dietary needs—all in the tightest of kitchens. It was as much about creating an experience as it was about the food, which is exactly what he loves about this career.

Alongside his chef work, Cian also works as a freelance MC and event manager, a role that has honed his skills in performance, organization, and creating energy and connection for groups—qualities that naturally flow into his cooking and hospitality.
Originally from Ireland, he has lived and cooked in Australia, England, France, and back home again. His journey has always been about chasing great food and even better craic, and for him, cooking is about more than flavour—it’s about people, memories, and shared experiences.