Serenity 4.8

• Special Diets Accommodated
• Kosher Diets Accommodated

DAY BREAK
Charcuterie Board
Croissants with Caprese salad, selection of meats, cheeses, and fruits.

French Toast
Served with passion fruit syrup, whipped cream, and berries.

Waffles
With creamy scrambled eggs, bacon, and vegetables.

Bagels with Salmon & Caviar
Served with cream cheese, avocado, and dill.

Granola Bowls
Tropical fruits—pineapple, mango, papaya, banana—with roasted seeds and honey.

Avocado Toasts
Maple-glazed bacon, poached eggs, and hollandaise sauce.

French Quiche
Comté cheese with cherry tomatoes and shallots.

English Breakfast
Bacon, sausage, fried eggs, grilled cherry tomatoes, mushrooms, and beans.

 

MIDDAY
Bún Bò Xào
Vietnamese cold noodle salad with beef sirloin, peas, cucumber, carrot, radish, lettuce, and roasted peanuts in a lemongrass‑ginger sauce.

Caesar Salad
Chicken breast, bacon, cherry tomato, avocado, and sprouts.

Buddha Bowl with Shrimp
Quinoa, sweet potato, chickpeas, and greens with tahini sauce.

Tropical Tuna Ceviche
Mango, cilantro, avocado, red onion, and tomatoes, served with nachos.

Greek Salad & Mediterranean Mezze
Hummus, baba ganoush, and walnut paprika dip served with pita.

Paradise Burgers
Cheddar, caramelized onions, bacon, pickles, and lettuce, with batatas bravas.

Salmon Teriyaki Poke Bowl
With caviar, shrimp, avocado, mango, radish, cucumber, edamame, cabbage, and carrots.

 

HORS D’OEUVRES
Savory Watermelon Salad
With feta, mint, and cucumber.

Tuna Tataki
Teriyaki glaze, roasted sesame seeds, and chives.

Melon & Prosciutto
Served with crackers and arugula.

Mussels in White Wine
Garlic and parsley, served with crispy bread.

Burrata Salad
Tomatoes, peaches, prosciutto, basil, and balsamic glaze.

Halibut en Papillote
Olive oil, lemon, and herbs.

 

MAIN
Coconut Shrimp
With chili sauce, lime, and fresh herbs.

New York Strip Steak
Mushroom cream sauce, mashed potatoes, glazed carrots, and broccoli.

Lamb Chops
Mint sauce, baked baby potatoes, and greens with vinaigrette.

Local Snapper
Asparagus, zucchini, and zesty beurre blanc.

Lobster Bisque & Tails
Crispy bread, garlic butter, and herbs.

Shrimp Coconut Curry
Cilantro, mushrooms, cherry tomatoes, and coconut milk, served with limes.

Taco Night
Pulled beef with red salsa, queso, marinated onions, crema, cilantro, corn, and beans.

 

DESSERTS
Brownie
Served with ice cream and red fruit compote.

Pistachio Cheesecake
Butter cookie crust.

Carrot Cake
Walnuts and mascarpone topping.

Pear Tarte Tatin
With roasted almonds.

Lemon Posset
Mint and whipped cream.

Avocado Condensed Milk Mousse

Tiramisu
Mascarpone cream, coffee‑dipped Savoiardi, and cocoa.

Captain John Yoxall
Originally from England, John has embraced a truly international lifestyle, having lived in seven different countries. His love for sailing blossomed while studying at the University of Toronto, leading him to transition from a corporate career to professional sailing. John has expertly navigated yachts across the Caribbean and the stunning waters of Greece.

In addition to his passion for sailing, John is a wine enthusiast with extensive experience in the wine industry. He once managed Canada’s largest wine auction and holds a sommelier certification, allowing him to expertly pair exquisite wines with the chef’s culinary creations.

A lover of the ocean, John takes pride in guiding guests to the best snorkeling and diving spots. With a degree in history, he also enjoys sharing the colourful stories of the British Virgin Islands, enriching the experience for those he hosts.



Chef Julianna
Julianna is a dynamic, globally inspired professional whose rich background spans multiple industries and cultures. Originally from the vibrant city of Cracow, Poland, she has also lived in Lisbon and Paris—experiences that have shaped her cosmopolitan outlook and creative flair.

Her diverse career includes roles as a yacht broker, project manager, marketing expert, and chef—working in restaurants, festivals, and aboard yachts. She holds degrees in Management and Project Management from universities in Warsaw and Paris, skillfully blending her organizational talents with a deep passion for culinary artistry.

With a strong background in marketing and a creative mindset, Julianna excels at designing unique, immersive experiences—whether on board a yacht or at a destination venue. She has orchestrated bespoke events such as gourmet dining experiences, themed parties, and culinary festivals, all infused with thoughtful details and artistic presentation. She is also a certified herbalist, adding another layer of depth to her culinary and wellness offerings.

As a passionate sailor, licensed skipper, and chef, Julianna has explored the Mediterranean, Atlantic, and Caribbean, drawing inspiration from her travels through Croatia, Greece, Turkey, Spain, France, Poland, and Italy. She crafts dishes that reflect the soul of each destination, sourcing unique ingredients from local markets and treating every meal as a work of art.

Julianna holds a special fondness for the British Virgin Islands, where the turquoise waters, hidden coves, and vibrant Caribbean culture deeply inspire her. She frequently incorporates local spices, tropical fruits, and freshly caught seafood to create flavorful fusions that capture the essence of the region.

Beyond the galley, Julianna is an avid diver, snorkeler, and surfer, always seeking out hidden natural gems to share with her guests. With additional passions for yoga, psychology, and art, she brings a thoughtful, well-rounded approach to hospitality—ensuring every charter is as enriching as it is unforgettable.