Koru

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

A Sampler from Chanel's Galley aboard Koru

Breakfast Menu:

Day 1 —Shakshuka Eggs
Poached eggs simmered in spiced tomato and pepper sauce with garlic and herbs. Served with toasted artisanal bread, avocado, and crispy bacon.

Day 2 — Sunrise Breakfast Tacos
Soft flour tortillas with scrambled eggs, crispy bacon, cheddar, and pico de gallo. Served with yogurt and seasonal fruit.

Day 3 - Boozy Baked French Toast
Baileys and Grand Marnier-infused French toast baked with blueberries and chocolate chips. Topped with maple syrup and whipped cream.

Day 4 - Savoury Baked Eggs & Sausage
Oven-baked eggs with Parmesan and Gruyere, served with sausage, baked bread, and tropical fruit.

Day 5 - Classic Eggs Benedict
Poached eggs on toasted English muffins with bacon and hollandaise. Served with roasted baby potatoes and fresh fruit smoothie.

Day 6 - Banana Cinnamon Swirl Morning
Warm banana cinnamon bread with butter and homemade strawberry couli, served with mini frittatas, sausages, and fruit salad.

Day 7 - Bagels & Lox Platter
Smoked salmon, prosciutto, boiled eggs, avocado, tomato, and capers with assorted bagels, cream cheese, and fruit.

Lunch Menu:

Day 1 -Yam Woon Sen
Thai glass noodles with tofu, shredded vegetables, and herbs in lime-chili dressing. Topped with crushed peanuts and crispy shallots.

Day 2 - Grilled Chicken Salad
Mixed greens topped with grilled chicken, caramelised pineapple, red onion, and cherry tomatoes. Served with fresh bread and butter.

Day 3 - Shrimp Wraps
Sautéed shrimp with mango salsa, avocado cream, crisp lettuce and cilantro in warm tortillas. Served with lime wedges and a crisp salad.

Day 4 — Burrito bowl
Ground beef, seasoned rice, black beans, guacamole, and lime cream.

Day 5 —Tuna Nicoise Salad
Seared tuna with lettuce, baby potatoes, green beans, olives, tomatoes, and a tangy Niqoise vinaigrette.

Day 6 - Burgers in Paradise
Caribbean-spiced beef burger with grilled pineapple, bacon, cheese, and lettuce on a toasted bun. Served with homemade fries.

Day 7 - Chicken Pad Thai
Grilled Chicken with Rice Noodles, Tamarind Sauce, vegetables, and crushed peanut.

Hors d'oeuvres & Happy Hour

Pull-Apart Monkey Bread
Golden monkey bread brushed with garlic butter, served with whipped herb butter.

Homemade Hummus & Crudités
Creamy roasted red pepper hummus served with a selection of fresh seasonal vegetables.

South-African Board
Traditional South-African Sandwiches served with Mini-Mince balls.

Mediterranean Baked Feta

Oven-baked feta with cherry tomatoes, olives, and red onion. Served with baguette slices.

Heirloom Tomato Bruschetta
Toasted baguette topped with heirloom tomatoes, burrata, basil, and balsamic glaze.

Loaded Nachos
Tortilla chips with melted cheese, black beans, jalapefios, pico de gallo, and aioli drizzle.

Artisan Charcuterie Board
A refined selection of cured meats, cheeses, marinated olives, nuts, and fig preserves.

Dinner Menu:

Mahi - Mahi Piccata
Pan seared Mahi with lemon-Caper butter sauce, prosciutto wrapped asparagus, and saffron rice.

BBQ Glazed Ribs
BBQ glazed ribs with roasted veggies and carrot purée.

Cajun Honey Butter Wahoo
Pan seared Wahoo glazed with Cajun honey butter, served with Sweet Potato Purée and Brussels sprouts.

Balsamic Fig Glazed Pork Tenderloin
Roasted pork tenderloin with fig reduction, stuffed mushrooms, and carrot purée.

Thai Red Curry
Fragrant coconut curry with seasonal vegetable, served with Jasmine rice and fresh herbs

Grilled Prime Steak with Fondant Potatoes
Tender steak served with buttery fondant potatoes, vegetables, and chimichurri sauce.

Dessert Menu:

Chocolate Lava Cake
Warm chocolate fondant with molten center, served with vanilla ice cream.

Lemon Posset
Silky lemon cream with shortbread crumble and citrus zest.

Key Lime Pie
Refreshing Key Lime Custard in a buttery Graham crust topped with whipped cream and fresh lime zest.

Mini Melktert
South African milk tart with cinnamon-infused custard in crisp pastry.

Oreo Cheesecake
Creamy vanilla cheesecake with crushed Oreos and whipped cream.

Tiramisu
Classic Italian dessert layered with espresso- soaked lady fingers, whipped mascarpone cream, and a dusting of cacao

Vanilla Bourbon Crume Brülée
Silky vanilla custard topped with caramelised sugar and fresh blueberries.

Captain Ben:
I grew up in Canada surrounded by nature and spent my summers exploring its beautiful lakes, where my love for boating and adventure began. I’ve always enjoyed being on the water, whether it’s cruising, wakeboarding, tubing, or just soaking up the sun. I’m passionate about creating a fun and relaxed atmosphere onboard, making sure everyone feels included and has a great time. When I’m not sailing, I love sharing stories, good music, and a few laughs with guests. My goal is to make every trip memorable, with a perfect balance of adventure, connection, and laid-back enjoyment.

Chef Chanel:
Born in South Africa and raised in a Thai household, Chef Chanel grew up surrounded by two vibrant cultures that shaped both her palate and her passion for hospitality. Splitting her childhood between South Africa and Thailand, she developed a love for travel and a deep appreciation for the way food connects people across cultures.

Her journey into the culinary world began at home, helping her mother prepare traditional Thai dishes for guests at a guesthouse during school holidays. What started as simple curiosity soon became a lifelong passion. After completing her culinary training in Cape Town, Chanel combined her love for flavor and hospitality into a career that allows her to create memorable dining experiences at sea. Her journey has now led her to S/V Koru, where she continues to celebrate her heritage and travels through every dish she creates.
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Welcoming New Crew for Next Season:
Captain Frank Barton and Chef Mila Bertassoni

Frank was born and raised in Colorado and grew up climbing, hiking, camping, and fishing. That adventurous childhood and love of the outdoors led him to move to the USVI to originally work in the national park. Down here, Frank was introduced to sailing and was immediately hooked. Since then he’s achieved his Yachtmaster Offshore certification and was a sailing instructor at a local sailing club.

Frank combines hands-on outdoor and marine experience with a calm, welcoming approach that makes guests feel immediately at home. With experience working aboard vessels up to 60ft, as well as years leading teams and guiding volunteers in demanding outdoor environments, he brings both professionalism and an easygoing energy to every trip.

Frank loves sharing the hidden beaches, anchorages, and local culture that make the Caribbean special. Whether exploring quiet coves, snorkeling crystal-clear waters, or simply enjoying sunset drinks on deck, he strives to create experiences that feel adventurous, personal, and unforgettable.
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Mila was born and raised in Rio de Janeiro, Brazil, where her early love for nature and the sea became a defining part of who she is. Inspired by the amazing cooking of the women in her family, combined with years of traveling and culinary training around the world, these experiences have shaped her cooking style — rich, diverse, and full of global flavors, while always tailored to guests’ tastes.
Her culinary background includes training at Le Cordon Bleu in Sydney, Australia, Vegan Culinary in Rio de Janeiro, Brazil, and multiple yacht chef programs in Spain, Croatia, and the USVI.
Now heading into her fifth season in the Caribbean and proudly holding her RYA Day Skipper license, she’s as comfortable in the galley as she is jumping into any operational task on deck.