Crew Profiles: 
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Jason and Kate share a passion for life on the water, exploring and sailing, captivated by the oceans secrets. They love what they do and their enthusiasm is tangible. They welcome their guests with warmth and charm, and look forward to introducing you to the paradise they call home.

They are both commercially endorsed Yacht Masters, with over 45 000 nautical miles between the two of them and multiple Trans Atlantic crossings. They have been chartering and sailing together as captain and chef for the past 4 years, from Panama and Columbia to the Virgin Islands, Bahamas and east coast of the USA. Jason completed a delivery in 2013 from Cape Town, South Africa to the Caribbean, around the same time Kate came across aboard her parent's charter catamaran. Their yachting careers took them to Fort Lauderdale, where they met whilst working aboard Super Yachts. After working successfully aboard larger yachts, they decided it was time to branch out on their own in the Virgin Islands and are proud to be the team aboard Foxy Lady.

Jason grew up on the west coast of South Africa and is an avid sailor, surfer and free diver, with a love for fishing. He has a diverse set of interests, having studied at the Campus for Performing Arts prior to embarking on his yachting career, and plays classical piano and guitar. Jason is friendly, hardworking and goes above an beyond to make your trip a memorable one. Kate grew up cruising the Indian and Atlantic Oceans with her family, totaling 20 000 NM over six years, having left her home of South Africa at age 4. She has been in hospitality for the last 10 years and completed an International Hospitality Diploma with the Private Hotel School in Cape Town, before meeting Jason. She has worked as a chef on board yachts ever since and absolutely loves it! She aims to surprise and delight all her guests with culinary treats and has an good eye for detail, passion for cooking and curiosity for life. 

Together, Jason and Kate hope to share with you their love of the Virgin Islands, fascination with its history and the open, happy generosity that has become synonymous with charting with them. 

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Kate and Jason are happy to announce an addition to their team, Tayla Willows, who will be joining them for the 2018/2019 season.

Tayla is a young, energetic South African who joins Foxy Lady fresh off her first season in the Mediterranean. With her imaginative, happy nature and love for all things aquatic, we are thrilled to have Tayla join us aboard Foxy Lady!

BREAKFAST 

In the morning we offer an â la carte breakfast menu with continental and hot options for you to choose from. This can be enjoyed individually as each guest wakes or as a group. 

Freshly cut fruit salad or smoothie of the day.

Fresh fruit parfait with granola, greek yogurt and sliced almonds, drizzled with honey.

A Continental choice with cold cuts, gourmet cheeses, toasted breads, fruits and preserves.

Cinnamon and Banana French Toast with syrup and bacon and a dollop of butter.

Homemade oats porridge with cream, butter and honey, syrup or brown sugar and cinnamon, topped with fresh blueberries.

A traditional crepe sprinkled with cinnamon and sugar, a squeeze of lemon and a drizzle of syrup.

A crepe filled with golden panfried bananas, melted nutella and a dollop of maple cream.

A savory crepe served with your choice of scrambled eggs, cheese, bacon, sausage, caramelized onions, spinach, tomatoes, mushrooms and avocado.

Your choice of eggs, with a full fry up of bacon, sausage, mushroom and tomatoes with toasted ciabatta.

Eggs Benedict, a toasted english muffin with Canadian bacon and two poached eggs, homemade hollandaise sauce and oven roasted baby tomatoes.

Eggs Florentine, a toasted english muffin with wilted baby spinach and two poached eggs, homemade hollandaise sauce and oven roasted baby tomatoes.

A cheese omelette with additional options of onion, bacon, sausage, spinach, tomato, red bell peppers, jalapeños and mushrooms.

A toasted breakfast sandwich with your choice of scrambled or fried eggs, cheese, bacon, ham, caramelized onions, spinach, tomato and avocado.

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LUNCHES

Lunches are usually a mix of family style platters, plated home favourites and salads.

Mixed leaves and baby arugula tossed with cucumber, avocado, baby tomatoes, red onion and yellow pepper bells served with asian dressed shrimp, feta, sunflower seeds and pumpkin seeds.

Soft flour tortillas with tender chicken strips, salad ingredients, sour cream, grated cheddar, homemade fresh guacamole and tomato salsa, and a black bean, mango and cilantro topping.

Freshly baked breads with cold meats, smoked salmon and gourmet cheeses served with a green salad, a carrot and pineapple salad, caprese salad and assorted crackers, chutneys and jam preserves.

Gourmet burgers with an option of a hand made beef patty, grilled chicken breast or veggie patty, topped with a plum and date chutney, melted cheese, tomato slice, baby leaves and caramelized onions, served with rough cut potato wedges.

Fresh Anegada Lobster poached and flaked into my secret sauce, piled into homemade rolls and served with a light salad.

Soft spinach tortillas with salmon, cream cheese, fresh strawberry, balsamic reduction, arugula and bell peppers, rolled and sliced and served with a mango and pineapple sweet chili dressing.

A green salad consisting of mixed leaves, cucumber, sprouts, snap peas, baby tomatoes, red onion and green pepper bells served with crumbed chicken tenders tossed in sesame seeds and finished with a poppy seed dressing and balsamic reduction and feta and avocado.

Basil pesto, sun dried tomato and Sriracha toasted pittas with fresh mozzarella, turkey and spinach, served with a cranberry and avocado salad.

Al dente linguine tossed in a spicy seafood oil and loaded with flambé shrimp, garnished with baby tomatoes and parmesan shavings and drizzled with lemon.

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APPETIZERS

Small, tasty and usually aimed to introduce guests to menu items they would not normal order for themselves.

Fresh fiery mussels served in a creamy tomato based sauce with thyme and parsley and toasted ciabatta.

Avocado and butternut on a bed of arugula with a sherry vinegar dressing and mint and coriander, topped with roasted pine nuts and feta.

A Tian with layers of avocado, green apple, mint and black truffle oil; red onion, tomato and balsamic; and paprika tossed shrimp topped with a fresh mozzarella disk.

Creamy butternut squash soup capped with a parmesan cream and a drizzle of white truffle oil.

Homemade Mahi Mahi fishcakes, crumbed and baked and served with a with sweet chili dipping sauce.

Blanched green asparagus drizzled with a welsh rarebit and topped with a poached quail egg and garnished micro herbs.

Filo pastry basket smothered in butter and baked until crispy filled with fresh shrimp and wahoo cerviche.

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MAINS

The main event which I'm happy to customize and alter to suit every palate and preference.

Fresh Mahi Mahi served with blanched white asparagus, grilled courgettes, baby potatoes and butternut cylinders, topped with homemade hollandaise sauce and garnished with red pepper bells.

A classic parmesan risotto tossed with steamed shrimps and surrounded by a light tomato foam and drizzled with a spicy seafood oil and garnished with tiger prawns and concussed tomato cubes, micro herbs and charred corn.

Flash fried calamari rings in my secret batter, served on blanched sweet pea shoots with a tomato jam, creamy lemon sauce and doused in ginger honey glaze.

Al dente Linguine lifted in a mushroom cream, topped with pancetta and baked wild mushrooms with a truffle oil and garnished with micro herbs, red bell peppers and black sesame seeds.

Fillet Mignon sous vide to perfection and served with garlic mash potatoes and steamed broccolin with a dash of butternut puree and topped with roasted vine tomatoes and served with a pepper sauce.

Fresh seafood paella with green back mussels, chunks of fresh Mahi Mahi, calamari tubes, steamed shrimps, spicy chorizo, baby garden peas and traditional rice and tomato base.

Open fire BBQ on the back of Foxy Lady, with orange and soy shrimp kebabs and honey mustard chicken kebabs, served with vegetable quinoa, garlic bread, grilled corn on the cob and a green salad.

Herb encrusted Lamb rack served with butter roasted root vegetables, blanched green beans and a rosemary and red wine reduction. 

Green Thai chicken curry with leeks and coriander, jasmine rice, mango chutney and fresh homemade naan bread.

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DESSERT

...because we can... every night. :)

A Strawberry sundae with layers of chantilly cream, berry coulis, fresh strawberries, strawberry ice cream and marshmallow topping.

Red wine poached pears served with macadamia nut ice cream on a biscuit crumble, with mint gel and sugar glazed walnuts, topped with caramelized popcorn and a tuile.

Passionfruit mousse served with coconut crumble and chantilly cream and sugar work. 

Chocolate Fondu homemade with quality dark and milk chocolate with a platter of fresh fruits and berries.

Key lime pie made with fresh limes and zest set on a biscuit base and served with chantilly cream.

Apple Tarte Tatin baked until golden and smothered in a caramel and calvados sauce, served with vanilla ice cream and a spiced apple disk.

Decadent dark chocolate brownie with chunks of real milk chocolate, topped with a coffee ice cream and peanut brittle. 

Mini Pavlovas with the meringue base filled with homemade lemon curd and whipped cream and topped with gooseberries, blueberries, kiwi, strawberries, raspberries, blackberries and mint.

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