CAPTAIN: TOMMY AND CHEF: JANEY

Crew Profiles: 
Meet Tommy and Janey, a hard working, fun and outgoing team of sailing enthusiasts who will show you an amazing and adventurous week on board the beautiful Black Tortuga. Tommy’s sailing skills and vast knowledge of the Islands and its hidden gems, paired with Janey’s love and passion for cooking, will guarantee an unforgettable week amongst the beautiful Caribbean Islands.

Tommy developed a passion for sailing at a young age, growing up sailing on the Chesapeake Bay, he quickly advanced from racing small dinghies to acquiring a keelboat of his own at age 15. Taking to the sea after high school for a year of cruising around the Caribbean he then returned to Virginia to complete his university studies. Adventure has always been in his blood. During University his passion for sailing was peaked more than ever and he took every break possible to get back on the ocean completing multiple offshore deliveries.

During his final year of University he became a professional captain, receiving his USCG 100 ton masters license and then sailed down to the Virgin Islands from Virginia, aboard his own sailboat. Working the winter season these past two seasons in the Virgin Islands, Tommy knows all of the ins and outs of the USVI and BVI and is excited to create a charter experience geared towards the wants and needs of his guests. The Virgin Islands are abundant with beautiful beaches, floating bars, brilliant hikes, and incredible snorkel spots that Tommy and Janey cannot wait to take you to. 

Janey grew up in sunny Cape Town, South Africa, in a large family environment, which hosted family gatherings almost every weekend. Janey’s passion for food began at a very young age, where she spent many evenings watching and helping her mom cook dinner for the family. Her attention to detail and flare for experimenting with new flavors and flavor combinations, drove her to be the creative chef she is today. After completing a diploma in fashion design, Janey decided to explore new options abroad, and went on to work as a chef/hostess on private charter boats in Croatia in the Mediterranean. It was at this time that Janey realized her absolute love for sailing, paired with professional cooking and entertaining, and therefore went on to pursue her career in the Caribbean.

Tommy and Janey’s relaxed and easy way of organizing activities, and ensuring the week is run smoothly will leave you feeling refreshed and satisfied at the end of the charter. They compliment each other in a way that is comforting and welcoming. They make for a truly amazing crew that will guarantee an unforgettable experience.

SAMPLE MENU

Breakfast

Breakfast is served with your choice of tea, coffee, juices and fresh fruit. Bloody Mary’s and Mimosas on request!

 Eggs Benedict

Served on a fresh bagel or English muffin with your choice of smoked salmon or prosciutto, grilled asparagus, baby Rosa tomatoes and hollandaise sauce.  

Shakshuka

Slow cooked, topped with fresh avocado and feta cheese, served with homemade jalapeño bread.

Acai Bowl

Served with yoghurt, fresh seasonal fruit, homemade granola and sprinkled with honey and chia seeds.

English Breakfast

With your choice of scrambled/fried/poached/boiled egg, with a side of honey glazed bacon, breakfast sausage, baked Portobello mushrooms, hash browns and a fresh pastry or bread. Optional cheese platter.

Toast Selection

Of rye/brown/white bread topped with cream cheese, cucumbers, tomatoes, red onion, smoked salmon and perfectly halved boiled eggs, topped off with capers and lemon slices.

Seasonal Fruit Platter

Served with yoghurt, granola, homemade bread and a side of a meat/cheese selection.

Exotic Mushroom Frittata

Accompanied with gypsy ham and mature cheddar cheese, Served with a fresh strawberry chia seed pudding.

 

Lunch

A refreshing selection of cold beers, wine, soft drinks, water or cocktails will be served with lunch.  

Grilled Chicken Salad

Served on a bed of couscous, tomatoes, cucumber, and feta drizzled with a honey mustard dressing, a hearty helping of home made Tzaziki and a fresh slice of lemon.

Catch Of The Day

Served with muscles in a creamy white wine garlic sauce, grilled prawns, fried calamari, white bait and a side of Mediterranean rice. Optional fresh Caprese salad.

Gourmet Beef Burgers

Served with Camembert cheese, sliced tomatoes, fresh herbs and an exotic mushroom sauce. Sweet potato fries as a side. 

Grilled Salmon

served on a bed of warm Greek styled quinoa, drizzled with a ginger, honey and soy reduction.

Stuffed Tomatoes

Filled with pesto couscous, topped with mozzarella, pine nuts and fresh basil, drizzled with a balsamic reduction.

Bell Pepper Stir-fry

Served in a ginger/teriyaki sauce, accompanied by a grilled chicken breast and toasted sesame seeds.

 

Appetizers 

Pulled Chicken Quesadillas

Served with grated mature cheddar, fresh purple cabbage, homemade salsa, sour cream and guacamole.

Catch of the day sushi platter

Served sashimi style, Californian style, as a hand roll or maki. Pickled ginger, wasabi and soy sauce to taste.

Caramelized Onion and Brie bruschetta

Served with a balsamic reduction and a selection of freshly sliced cucumber, carrots and hummus.

Health Cracker Selection

Served with cream cheese and your choice of smoked salmon or prosciutto. Topped with fresh herbs and lemon slices.

Cucumber Wheels

Served with salmon pate’ and fresh lemon wedges.

 

Dinner

Enjoy your meal with a glass of wine, water, a cocktail or a beverage of your choice.  

Roast Cauliflower and Chickpea Curry

Served with fluffy white basmati rice, topped with sour cream and fresh coriander.

Creamy Langoustine Penne

Served with roast Mediterranean vegetables, topped with fresh basil and Parmesan cheese.

Exotic Mushroom Risotto

Served with char grilled chicken pieces, crispy bacon and tender stem broccoli stalks.

Barbeque Sirloin Steak

Served with steamed vegetables, pepper sauce and creamy garlic cauliflower mash.

Moroccan Lamb Chops

Served with crispy roast baby potatoes and creamed spinach and butternut.

Creamy Coconut Chicken Thighs

Slow cooked and roasted in a garlic/chili sauce, served on a bed of fluffy white rice and steamed baby spinach leaves.

 

Dessert

Deconstructed Cheesecake

Served on crushed Oreo biscuits and berry coulis, served with fresh kiwi fruit and lemon zest.

Upside Down Cake

With a moist Nutella center, topped with espresso icing, a Raphaella coconut ball and fresh mint.

Pancake Stack

Served with maple syrup, cinnamon and sugar, lemon and Nutella.

Homemade Peanut Butter Ice Cream

Served with crushed graham crackers and fresh bananas and mint.

Chocolate Dipped Strawberries

With whipped coconut cream and pistachio nut shavings.

 

Cocktail Jugs

Berry crush

Frozen berries, Gin, Brown sugar, soda water.

Watermelon and lemon infusion

Peach slices, Vodka, Tonic water and fresh basil.

Pineapple punch

Vodka, soda water and  fresh mint.