Ohana 59

• Special Diets Accommodated
• Kosher Diets Accommodated

DAY BREAK
All breakfasts served with a fresh tropical fruit platter & your choice of yogurt parfaits, sunrise smoothies, or chia pudding pots.

Caribbean Rum French Toast
Grilled pineapple, crispy bacon & toasted coconut

Halloumi & Avo Smash
Sourdough, poached egg, rocket, parmesan & sweet pepper drops

3 Cheese Frittata
Spinach, sun-dried tomato relish & toasted focaccia

Breakfast Croissants
Fluffy scrambled eggs, sharp cheddar, crispy bacon & chilli mayo

Shakshuka
Poached eggs simmering in a smoky harissa tomato sauce, feta, avocado & toasted sourdough

Crispy Waffle
Smoked bacon, berry coulis, whipped vanilla cream & lemon pearls

Savory Crepes
Mozzarella cheese & prosciutto topped with a sunny side up egg

 

MIDDAY
Local Mahi Mahi Tacos
Island-caught fresh mahi mahi, avocado, hibiscus cabbage slaw & mango salsa
Served with charred corn ribs

Orange-Ginger Chicken
Tri-colour quinoa, mixed radish salad & a tangy Asian sesame dressing

Boat Burgers
Toasted brioche buns, caramelized onions & spicy pickles
Served with salt & pepper baby potatoes

Mediterranean Flatbread
Prosciutto, burrata, rocket & crispy fried capers

Spicy Ahi Poke Bowl
Carrot & cucumber ribbons, avocado, watermelon radish, salted edamame & lotus root chips

Beef Tagliata
Seared beef, rocket salad, balsamic roasted cherry tomatoes & parmesan shavings

Greek Lamb
Mediterranean salad, falafel bites, crispy smoked paprika chickpeas, hummus, tzatziki & grilled pita

 

HORS D’OEUVRES
Mezze Board
Paired with a sparkling Prosecco Spritz.

Spicy Ponzu Tuna on Rice Paper Clouds
Paired with a Lychee Saketini.

Crispy Kataifi Shrimp
Paired with a chilled Frozé.

Bruschetta Trio
Paired with an Aperol Spritz.

Rainbow Spring Rolls with a honey sesame, ginger soy, & spicy mango dipping sauces
Paired with a refreshing Ginger Mojito.

Nacho Bites
Paired with a Spicy Margarita.

Salt & Pepper Calamari with a punchy wasabi mayo
Paired with a Soggy Breeze.

 

MAIN
Crispy Ginger Pork Fried Rice
Charred broccolini, steamed bok choy & chili oil crunch

Tagliatelle all’Arrabbiata
Smoked paprika prawns, crispy pancetta & burrata

Butter-Poached Sea Bass
Champagne risotto, sautéed asparagus, crispy fried capers

Crispy Duck
Sweet potato rounds, rainbow beets & pomegranate glaze

Lamb Shank
Toasted pearl couscous, roasted radish, grilled courgette & herb jus

Thai Green Curry
Local red snapper, jasmine rice & crisp pompadoms

Fillet Mignon
Hasselback potato, roasted garlic & carrot puree, sugar snap peas

 

DESSERT
Tropical Pavlova
Whipped coconut cream, pomegranate, passionfruit & mixed berries

Yuzu Chocolate Mousse
Raspberry dark chocolate bark

Blood Orange Posset
Buttery shortbread & candied citrus

Lotus Cheesecake
Caramel cookie crumble & salted caramel popcorn

Tiramisu Tini
Espresso martini & dark chocolate shavings

Limoncello Meringue
Toasted marshmallow, lemon zest & fresh mint

Chocolate Brownies
Fudge, cocoa nib tuile & warm chocolate fondue

Captain Brian Velesbir

Born and raised in Connecticut, Captain Brian grew up sailing the waters of Long Island Sound, where his grandfather helped pioneer one of the region’s original friendly racing circuits. That early exposure to life under sail sparked a lifelong love for the ocean. While studying at the University of Rhode Island, Brian joined the sailing club, quickly earning a reputation for chasing wind and adventure far beyond the classroom. His sailing exploits expanded across New England, eventually leading him to own and operate several vessels up and down the East Coast.

But frozen dock lines and icy winters couldn’t compete with turquoise waters and steady trade winds. So — in true sailor fashion — Brian sold everything, bought a catamaran, and set sail for the Caribbean. Years later, he’s found his home in the Virgin Islands, where the landscapes are lush, the anchorages are stunning, and the sailing is as good as it gets.

When not at the helm, Brian is known to swap the sea for snow, sneaking off for backcountry and helicopter skiing missions in the Rocky Mountains. But for now, he’s happily anchored at sea level, ready to share his love of island life, marine wildlife, and off-the-beaten-path adventures with his guests.





Chef Jessi Shipley
Jessi was born and raised in Johannesburg, South African, despite the distance, Jessi has always loved the ocean! Her family spent most holidays in Knysna, a picturesque coastal town, perfect for sailing, waterskiing, wakeboarding, and fishing, Jessi learned how to drive boats at a very young age, and she received her PADI Junior Open Water certification at the age of 12, dreaming of one day becoming a Dive Instructor and travelling around the world.

In 2005, Jessi and her family relocated to Cape Town, South Africa and put the Scuba Diving dreams on hold to pursue another passion - Design. Jessi earned a BA in Creative Brand communication and Marketing, but despite building a successful career as a Graphic Designer and Social Media Manager in Cape Town, the ocean was calling.

In 2015, Jessi became a Dive Instructor and relocated to the Seychelles where she was introduced to the Yachting Industry. Since then, Jessi has worked on various size Superyachts, moto ryachts and sailing vessels, taking on multiple roles, as a Deckhand, Dive Instructor, Stewardess, and Chef, gaining invaluable experience in every department.

Jessi’s passion for cooking has always been a significant part of her life, while travelling she eagerly participates in cooking classes to taste the local cuisine and learn new cooking techniques. She is always looking for ways to elevate her guest’s culinary experience onboard, while making sure to prepare fresh and flavorful dishes, often saying “it’s paradise on a plate”

Jessi is deeply committed to providing a professional level of service in a relaxed and friendly atmosphere. Jessi’s dedication to excellence ensures that every dish not only satisfies but also delights her guests..