Crew Profile Menu Testimonials Features & Amenities Photo Slide Show

ADEIA Specifications

ADEIA Accommodations

Sleeps 8 In 4 Cabins

ADEIA can accommodate 8 guests in 4 cabins.

3 spacious queen ensuite guest cabins plus 1 cabin with bunk beds, all with fans and individual air conditioning controls

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Aft Deck

Indoor Dining

Master Bathroom

Guest Bathroom

Salon

Master Cabin

Guest Cabin

Upper Deck

ADEIA Crew Profile

Adeia’s welcoming crew is husband and wife team Leon and Michelle Heyns. Leon hails from Cape Town South Africa and was born with salt water in his blood. After growing up with a father who was the youngest captain in the South African Navy and living in various coastal cities, Leon began a 15 year career in the navy. During most of this time he served on various vessels at sea and participated in local and international missions including 2 visits to Antarctica. The navy also opened the door for a career in sailing. Before he knew it he was competing in local sailing events, including multiple Double Cape races and in 1996 he completed the transatlantic Cape Town to Rio De Janerio sailing competition. In 1999 after retiring from the Navy, he completed his Royal Yacht Master Association Yacht Master qualification and came to the British Virgin Islands. In addition to his passion for sailing, Leon also enjoys diving as a PADI certified Dive Master. Michelle also grew up around the water, first in Northern Wisconsin and then the Atlantic Ocean and creeks of South Carolina. Michelle’s love for adventure and challenge led her to the Caribbean in 2004. After a 10 year career as a Registered Nurse and then a Certified Nurse Midwife with 246 deliveries under her belt; with both a Bachelor’s and Master’s degree, Michelle turned her interest for sailing and culinary arts into a whole new career. Michelle has blossomed into an experienced chef combining Caribbean cuisine with a Southern flare. As a chef/hostess she is both friendly and attentive to guests’ needs and wants. Leon and Michelle have been chartering for nearly 3 years and have completed over 100 charters together. In addition to chartering in the British Virgin Islands, they have also chartered in other Caribbean islands including St. Martin, St. Bart’s, and Anguilla. In 2007 they took on another challenge sailing 1,000 miles each way to charter in the Bahamas before returning to the BVI, their home away from home. Leon and Michelle are an enthusiastic and dynamic professional crew who combine their knowledge, experience, and an infectious passion for adventure into an experience of a lifetime for Adeia’s guests.

ADEIA Menu

BREAKFAST

• Orange soufflé pancakes served with fresh fruit compote and whipped cream
• Sun dried tomato and pesto quiche accompanied by rosemary breakfast potatoes
• Breakfast “tacos” warm corn tortillas, fluffy eggs, salsa, avocado and jack cheese
• Smoked Salmon eggs benedict with chive hollandaise
• Traditional breakfast, assortment of breakfast breads, cereal, fresh fruit and eggs
• Omelets to order, variety of cheeses, vegetables and meats
• Breakfast crêpes strawberries, bananas and nuttela

LUNCH

• Shrimp Louis Salad, shaved eggs, avocado and niçoise olives on a bed of butter lettuce
• Pork tenderloin sandwich, roasted tomatoes, Napa cabbage salad, pistachio pesto and honey mustard
• Seasonal tropical fruit salad, fresh greens, avocado dressing, roasted chicken and toasted coconut
• Ahi tuna burger, olive aioli, fresh basil on focatia bread served with vanilla bean coleslaw
• Curried chicken salad sandwich, toasted pecans, grapes, apples, celery and red onion wrapped in warm nann bread and served with fresh greens
• Roasted fig and frise salad warm walnut vinaigrette and gratianed goat cheese
• Mussels steamed in Pinto Noir served with grilled baguette

APPETIZERS

• Melon on sugar cane squewers with pancetta
• Marinated olives with garlic thyme and orange zest
• Oysters on the half shell with two salsas
• Beet carpaccio, ginger bay shrimp and tender micro green
• French lentils served atop brioche triangles
• Chicken squewers with Mojito sauce
• Caesar bits served in toasted asiago cups

MAIN COURSES

• Wine-Braised short ribs with mushroom, thyme and garlic confit mash potatoes
• Roasted vegetable polenta with confit garlic pesto, parmesan and tomato fondue
• Seared sea scallops with lemon and parmesan risotto and shaved herb squash
• Brined pork chops with balsamic glaze, olive oil smashed fingerling potatoes and wilted greens
• Pan seared salmon braised fennel, niçoise olive vinaigrette, red pepper compote
• Apricot stuffed guinea hen with chanterelle mushroom and white corn ragout
• Tuna done three ways, carpaccio with cappers and parmesan, seared with black pepper and tartar
• Sword fish with “Mojito” sauce served with coconut jasmine rice and grilled veggies

DESSERT

• Creamy butterscotch pudding and fresh wiped cream
• Bannoffe pie, gram crust, duce de léché and fresh bananas
• Grilled peaches in sparkling wine toped with mascarpone
• Spiced Zinfandel poached pears
• Warm flourless chocolate soufflé cake
• Pineapple marinated in spiced rum grilled and served a la mode
• Pumpkin and pecan tartlets
• Ginger crème brûle’

ADEIA Testimonials

"Cruising on board Adeia with Leon and Michelle was an experience of a lifetime and an adventure not to be missed"  Tom Q

"Thank you so much for a memorable week.  We love the way you two work together.  Michelle-your food was outstanding and Leon-thanks for letting the guys sail the boat.  You two work together so well and we thank you for a wonderful experience"  Brewster S

"Thanks for the remarkable trip due to your knowledge of private coves great cooking, and even better conversation"  Brian M

"Above and beyond an incredible trip and cuisine" Sharon S

"Leon and Michelle: Thanks so much for making this week one we'll always remember fondly.  The only thing that exceeded the island's natural beauty was the kindness, care and enthusiasm you provided our family"  Micheal B

ADEIA Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING

DIVING

Diving Costs $150 for gear rental excluding tanks, weights and fins.
5 Dives a week
Extra Dive $40 per person