Motor Yacht Harmony

Captain Jack McKay – American
Captain Jack, originally from the eastern us, has been a charter captain for 25 years. Jack has sailed extensively throughout the Caribbean, east and west coasts of the US, Hawaii, Latin America, Spain, France, Italy and Croatia. With hundreds of charters to his credit, jacks focus is always to meet each guests individual needs and itinerary’s while providing the safest and most enjoyable experience for all.

Chef Cameron Feldman – Australian
A culinary trained chef from Australia, Cameron has over 20 years of experience, providing our guests with various food styles. His flare with flavors has harmony guests returning for the last 4 years to sample “cam’s cooking”. He was also the gold medal winner in the international yachting chef awards. The menus Cameron provides compliment the ambiance harmony offers her guests. Cam is also fishing, golfing and diving enthusiast.

Chief Stewardess Justine Chilcott – Australian
Justine has been in the boating industry for over 17 years. From a boat building family, Justine turned her skills towards scuba diving and made this her career for over a decade. She has studied marine biology, and enjoys educating guests about the sea. Justine’s role as photographer on board ensures life long memories are captured. Interior design, diving and photography are her interests.

Deckhand James Benton – New Zealand
Harmony’s gleaming exterior and organized watersports is where you will find James. His friendly nature and well traveled charisma make James the perfect crew member to enjoy your outdoor activities with. From diving tenders and jet skis to towing tubes and wakeboards, James makes great fun, safe fun. His outdoor background comes from years of experience running watersports at summer camps. An enthusiastic world traveler, James enjoys the social and cultural interaction of the mega yachting life.

Stewardess Kate Ashton – Australian
Professional and personable best describes Kate. Whatever it is that you desire, Kate ensures the very best service. With her background in hospitality and customer service, Kate will make sure your dining occasions are flawless. She is creative and has a keen eye for detail. Catering for intimate parties of two, two large corporate functions, her ability to make sure everything runs smoothly is her forte. Having spent a lot of her life outdoors she is passionate about the water.

Engineer/mate Mike Traeanor – American
A native of Connecticut, mike now calls Fort Lauderdale home. With 22 years experience on mega yachts he has spent all of his life on the water. Keeping Harmony running smoothly is Mike’s domain. His meticulous attitude ensures all systems are running smoothly and are well maintained. Being from a restaurant family, Mike also has years of hospitality experience as well as cruising though the Caribbean, Bahamas he has traveled extensively through both us coasts. He counts sailing as one of his biggest passions and enjoys all aspects of the sea.

 

Harmony

Selection of Nori Rolls including traditional accompaniments
Lobster spring rolls with ginger Mir rim soy dipping sauce
Fire roasted tomato and goats cheese tartlets
Spinach fetta and pine nut filo pastry parcels
Smoked salmon caper and horseradish cream on crisp bread
Bruschetta with tomato, basil, spanish onion and bell peppers
Tropical melon with Proschiotto ham

Seafood chowder, a delectable combination of local seafood’s poached in a delicate seafood broth
Vietnamese fish salad, grilled local fish is presented upon a crisp salad of wombok, bean sprouts, carrot, vermicelli noodle, roasted peanuts, mint and basil drizzled with a mild lime and chili dressing
Aubergine Rolls, lightly piccatta battered tubes of Aubergine are filled with fresh ricotta cheese and pine nuts oven baked, then presented upon crisp tomato and bell pepper sauce
Smoked Duck and Caesar Salad, this traditional salad is enhanced with smoked duck breast with a light Caesar dressing
Crab and Cheese Soufflé, a balanced combination of local crab meat, married with smoked cheese makes this irresistible dish complimented with a crisp tomato salsa
Corn feed Chicken and Leek Swag, tender pieces of chicken breast with caramelized leek, is wrapped in a filo pastry sway, golden baked then served upon a light cheese mornay
Vegetable Risotto, a delicate creamy risotto is entangled with a variety of fresh vegetables topped with shaved Romano cheese

Short loin of Lamb, encrusted with Dijon mustard, honey and breadcrumbs carved upon a sweet potato whip with a green pea puree and char grilled vegetables
Tornados of Beef, Medallions of Beef fillet at wrapped in Prochiutto ham, cooked to your requirement and presented upon cream spinach enhanced with a port wine jus, with château’s potato and roasted vegetables
Braised Breast of Duck, Asian glazed duck breast is served upon steamed wombok snow peas and soft noodles, topped with shitake mushrooms and drizzled with an orange and ginger sauce
Grilled Peppered Snapper, lightly peppered fish is grilled to perfection served upon a fluffy potato whip complimented with a lemon and light soy beurre blanc
Slow Roasted Loin of Pork, tender pork loin is stuffed with pistachio nuts, bacon and fresh grapes, slow roasted then carved upon a creamy celeriac complimented with a cider infused pork jus, served with roast vegetables
Scaloppini of Chicken Breast, finished in an asparagus and pesto cream sauce on an el dente bed of linguini accompanied with grilled artichoke hearts
Poached Atlantic Salmon, gently poached salmon is crowned upon a sweet potato whip, accompanied with a caper and lemon volute with steamed vegetables

Chocolate and Caribbean Rum Mud Cake,
Flambéed fruit crepes
Key lime Tart
Rhubarb and apple crumble
Crème Caramel
Tiramisu
Liquered macerated fruit cocktail
Any dietary requirement catered for

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