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AMENITIES
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DECK & SYSTEMS
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DIVING
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ARGYLL Crew Profile
Jim began his boating career at the age of 12 on board Lake Michigan fishing boats. When he was 17, he joined the USCG for five years before going into yachting full time. In his free time, he enjoys vintage autos and motorcycles, as well as current events.
Virginia L. Kenyon, Purser (USA)
Ginny joined Jim in 1988 on board his first command. Over the last 20 years she has furthered her education by taking various classes in interior design, cooking and hospitality. She enjoys all the domestic arts, but gardening and shopping top her list of fun things to do.
Steve Kelly, Chief Engineer (Australia)
Steve started his boating career as an engineer aboard high speed ferries in Queensland, Australia. After meeting a delivery skipper for Oceanfast, he decided to pursue yachting as a full-time career in the south of France. In the past he has been part of the Jim & Ginny team. He enjoys beating the captain at golf and is an avid reader of biographies and history. Steve is our walking encyclopedia.
Thomas Chadinha, First Officer (South Africa)
Mark Dubyna, Bosun (Australia)
Mark was born and raised in Melbourne, Australia. He has a familiar background in Australian flora and fauna, and trekking the great outdoors. After finishing high school, he was drafted to the Collingwood football club which is one of Australia?s most prestigious clubs. He is a keen traveler who has traveled throughout all of Australia, Thailand, South Africa, Central America and England. His hobbies are football, extreme sports, keeping fit, fishing and board games. Mark is a veteran crew member on Argyll and is looking forward to a long career in yachting.
Jack Fuller, Deck hand (Australian)
Marnus is the latest addition to the Argyll team. By trade he is a carpenter and his interest in the yachting industry was perked by friends. In his spare time he enjoys golf, scuba diving, and fishing. New to the industry he is very enthusiastic about all that lies ahead, including traveling the Caribbean and studying for his Yacht Master qualifications.
Paul Tessis, Chef (Canada)
Paul grew up in Toronto, Ontario Canada. By his early 20?s he was smitten with a case of wanderlust and discovered cuisine while on the road. He returned to Canada and graduated form George Brown Culinary Institute. Paul then proceeded to work in one of Canada?s best restaurants, Canoe, for 2 years.
The urge to travel took Paul through China, South-East Asia and Korea for the next year and a half before he returned home to hone his craft further by working at Susurs, Missionhill Family Estate, one of Canada?s top wineries, and as sous chef at C restaurant, one of North America?s top fish & seafood restaurants.
Following this, Paul travelled again spending 1 ½ years in India, Sri Lanka, Pakistan and the Maldives learning local and regional cuisine. Paul has been yachting since October 2007 and looks forward to sharing his culinary prowess with you.
Rachel Paygayne, Chief Stewardess (Philippines)
Rachel hails from the beautiful island of the Philippines. She started her hospitality career in hotels before making her debut in the yachting industry in 1994. This has given her the opportunity to travel around the world. Rachel has been freelancing as a stewardess since her wedding in 2003 and has worked with Jim and Ginny on and off. She is extremely happy to be part of their team again! In her spare time she loves to read, decorate and tend to her garden. She is a very creative person and enjoys handicrafts.
Debby Levering, Second Stewardess (Netherlands)
Debby, born in the West Indies to Dutch parents, was bitten by the travel-bug at a very young age. She started her career in the hospitality and travel industry as a flight attendant. When she saw a newly built yacht whilst on vacation in Italy, she knew what she wanted and a few weeks later she was onboard her first yacht. The yachts have taken her to destinations such as Burma, Papua New Guinea, Micronesia and Antarctica.
When she decided to take a break she ended up in Ghana, West Africa, working with mentally handicapped orphans and tutoring street kids. Debby recently returned from a 6 month trip backpacking through India and Nepal. She is happiest getting lost in foreign markets and soaking up different cultures. Her hobbies include hiking, photography, and yoga. Glad to be back in the industry, she is proud to be part of the Argyll crew.
Melissa Carroll, Stewardess (USA)
Melissa was born in Boston, Massachusetts and spent her latter childhood years in Orlando, Florida, where she was an avid soccer player and cross country runner.
After a 4 year degree in Economics at the University of Miami, she worked and lived in Miami, but she really wanted to travel. She became aware of the yachting industry whilst meeting some crew members during a business trip and became part of the Argyll crew shortly thereafter. Melissa is not only a very social person and a bit of a chatterbox once you get to know her, she is also a great story teller! When she is not working, she enjoys exploring new places and she loves to listen to music. She enjoys working on Argyll, which so far has taken her throughout the Caribbean and East Coast of USA.
Breakfast:
Continental breakfast with fresh pastries, eggs any style, bacon or sausage
Smoothies
Fresh fruit and juices
Coffee and tea
Lunch:
White Grape and Pea Soup with Shrimp, Arugula and Yogurt
Or
Cucumber Tomato Salad with Fennel, Dill, Cucumber Snow
*
Flat Iron Pepper Steak skewered with Fresh Jalapeño and Lime Salsa
Or
Wild Sockeye Salmon with Porcini, Beets, Beet Greens, Parisian Gnocchi
Dinner:
Oysters with Tapioca Sabayon and White Caviar
Or
Wild Mushroom Soup with Truffle
*
Braised Crispy Pork Belly with Butter Beans, Granny Smith Apple Chutney
Or
Pan Seared Trout with Potato, Chard, and Crème Fresh Sauce
Dessert:
Citrus Vanilla Pannacotta with Oat Granola, Dried Fruit and Cranberry
DAY 2
Breakfast:
Continental breakfast with fresh pastries, eggs any style, bacon or sausage
Smoothies
Fresh fruit and juices
Coffee and tea
Lunch:
Shrimp Egg Frittata with Spring Onion, Onion Rings and Basil
Or
Parmesan Cheese Soufflé with Eggplant, Tomatoes, Smoked Tomato Cream
*
Smoked Duck Breast, Butter Lettuce Salad, Roquefort, Soy Balsamic Dressing
Or
Grilled Ahi Tuna with Edamame, Sesame, Wasabi and Pickled Ginger
Dinner:
Pan Seared Scallop with Salsify, Pea Shoots, Carrot Jus, and Garlic Foam
Or
Beef Cappaccio with Pine Mushrooms, Parmesan, Pine Nut Vinaigrette
*
Roasted Sablefish, White Asparagus, Double Smoked Bacon Consommé
Or
Beef Tenderloin with Chantrells, Confit Shallots, Arugula, Aged Balsamic
Dessert:
Cherries Jubilee with Lady Fingers, Hazelnut, Mint
DAY 3
Breakfast:
Continental breakfast with fresh pastries, eggs any style, bacon or sausage
Smoothies
Fresh fruit and juices
Coffee and tea
Lunch:
Pulled Pork ?Sandwich? with Cilantro, Mayo, Jicama Carrot Slaw
Or
Thai Glazed Shrimp with Pomelo, Sweet Chile Sauce, Lime Leaf Dressing
*
Mussels Escabeche with Smoked Paprika, Spinach, Warm Potato Salad
Or
Grilled Jerk Chicken with Plantain, Sweet Potato Mash, Exotic Fruit Salsa
Dinner:
Bacon Wrapped Boneless Quail with Fiery Pineapple BBQ
Or
Millet Battered Perch with Pea and Mint Puree, Lemon Mayo and Chips
*
Apricot Stuffed Pork Loin with Crisp Polenta, Black Liquorice Jus
Or
Butter Poached Lobster with Turnips, Potato Pave, Foie Gras Truffle Brioche
Dessert:
Hot Chocolate, with Peanut Meringues, Chocolate Whipped Cream
DAY 4
Breakfast:
Continental breakfast with fresh pastries, eggs any style, bacon or sausage
Smoothies
Fresh fruit and juices
Coffee and tea
Lunch:
Homemade Linguine, Duck Confit, Shitake, Walnut, Currents, Peppercress
Or
Grilled Cuttlefish Salad with Butter Beans and Saffron-Orange Sauce
*
Arctic Char with Purple Artichoke and Meyer Lemon Preserve
Or
Comte Stuffed Pheasant Breast with Spaetzle, Dates and Asparagus
Dinner:
Dungeness Crab Terrine with Watermelon, Coconut, Caramelized Lime
Or
Beef Picadillo Empanadas with Mango and Mint Mojito
*
Mediterranean Sea Bass, Stuffed Cherry Tomato, Olives, Salsa Verde
Or
Braised Curry Mutton with Mire Poix and Cauliflower Panacotta
Dessert:
Persimmon Rice Pudding with Figs, Vanilla,
DAY 5
Breakfast:
Continental breakfast with fresh pastries, eggs any style, bacon or sausage
Smoothies
Fresh fruit and juices
Coffee and tea
Lunch:
Roasted Eggplant Baguette, Hummus, Red Pepper, Mint, Organic Greens,
Or
Grilled Calamari with Double Smoked Bacon, Wild Rice and Barley Salad
*
Citrus Cured Fluke, Poached Lobster, Grapefruit Gelee, Coriander, Wild Ginger
Or
Baked Cornish Game Hen with Morels, Creamed Leeks and Truffle
Dinner:
Ahi Tuna Sashimi with Tofu Puree, Soy, Cucumber Sorbet
Or
Duck Parfait with Matsutake Mushroom, Squash, Home Made Brioche
*
Pan Seared Lamb Rack with Braised Shoulder, Potato Galette, Watercress
Or
Baked Snapper, Celery Root Puree, Jerusalem Artichoke, Citrus Fennel Sauce
Dessert:
Roasted Mission Fig with Goat Cheese Ice Cream and Oatmeal
DAY 6
Breakfast:
Continental breakfast with fresh pastries, eggs any style, bacon or sausage
Smoothies
Fresh fruit and juices
Coffee and tea
Lunch:
Chilled Cucumber Veloute with Prawn Relish, Balsamic Yogurt Sorbet
Or
Peking Duck Consommé with Shitake, Scallions and Quail Eggs
*
Potato Crusted Pickerel with Creamed Corn and Truffle Corn Puree
Or
Crispy Squab with Isreali Couscous, Cherry, Green Beans, Sour Cherry Jus
Dinner:
Potato Gnocchi, with Heirloom Tomatoes, Baby Arugula, Pecarinno Cheese
Or
Spinach Salad with Frisee, Candied Ginger, Walnuts, Port Reduction
*
Halibut, Roasted Red Peppers, Almond, Mussels, Cabbage, Paella
Or
Pan Seared Veal Loin with Langoustine, Hazelnuts and Frangelica Butter
Dessert
Chocolate Silk Napoleon with Vanilla Anglaise, and Caramel Pecans
DAY 7
Breakfast:
Dungeness Crab Benedict with, mozzarella and hollandaise
Smoothies
Fresh fruit and juices
Coffee and tea
Lunch:
Cucumber Gazpacho, Roasted Red Pepper, Tomato Salad, Hazelnut Cream
Or
Fresh Shrimp BLT with Spiced Pomme Frites
*
Salt Cod Cake with Piperade and Chipotle Crema
Or
Pan Seared Caribou with Mushroom Tourtiere, Spinach, and Cloudberry Jus
Dinner:
Steak Tar Tar with Egg, Capers, Pickled Onions, Grainy Mustard Aioli
Or
Organic Wild Greens with Radish, Fennel, Crostini and Banyuls Vinaigrette
*
Short Rib Ravioli with Truffle and Wild Mushroom Consommé
Or
Halibut with Saffron Potato, Clams, Fingerling Potato and Fennel Pollen
Dessert:
White Chocolate Soufflé With Mango andRrum
HORS D OEUVRES
2¨ beef burgers, smoked cheddar, cherry tomatoes, aioli, cornichon
parmesan cheese guygeres
beer battered oysters pipettes
smoked salmon bilini
parisian goat cheese gnocchi
chevre stuffed chicken wings, sherry vinegar gastrique
marinated olives, fresh mint olives, chilli, orange zest
devilled quail eggs, truffle, smoked paprika
prosciutto wrapped asparagus, daikon, burdock, honey mustard dressing
ARGYLL Specifications
ARGYLL Testimonials
ARGYLL Specifications
| LENGTH | 153ft (46.6m) | BEAM | 29ft (8.8m) | DRAFT | 7ft 0in (2.1m) |
| YEAR BUILT | 2002 | BUILDER | North American Yacht | DESIGNER | Sergio Cutolo |
| GUESTS | 10 | CREW | Captain James Kenyon & Chef Paul Tessis + 8 | REFIT | 2007 |
| SPEED | 12kts / 16kts | STABILISERS | None | FLAG | Cayman Islands |
| ENGINES | 2 x Caterpillar 3512 |
ARGYLL Accommodations
Full individually controlled Air-conditioning
Stabilizers at Anchor (4 x Zero Speed Stabilizers)
Internet Connection in all staterooms and throughout vessel
5 Cabins accommodate 10
All staterooms and decks are accessible by wheelchair and elevator.
Crew has private access and companionway to all decks.
Master: Upper Deck, Aft: Walk-around King Bed, state-of-the-art entertainment center with TV/DVD/individual satellite receiver worldwide; desk, and ample closet space. En-suite facilities feature ?HIS? to port with single sink, stall shower and head - all wheelchair accessible, and ?HERS? to starboard with single sink, stall shower, bidet and head. Private aft deck for al fresco dining with hi-lo table, and full wet bar. Mesh shades maximize privacy on port and starboard sides.
Below Decks:
VIP 1: Aft to Starboard: Walk-around Queen bed, with en-suite facilities featuring shower. Entertainment center with TV/DVD/individual satellite receiver. Direct access to elevator.
VIP 2: Aft to port: Walk-around Queen bed, with en-suite facilities featuring bath tub with shower overhead. Entertainment center with TV/DVD/individual satellite receiver.
Port Twin Stateroom: Twin beds, with en-suite facilities featuring shower. Entertainment center with TV/DVD/individual satellite receiver.
Starboard Twin Stateroom: Twin beds, with en-suite facilities featuring bath tub with shower overhead. Entertainment center with TV/DVD/individual satellite receiver.
Main Deck:
Foyer, Galley with bar stool seating, walk-around decks, access to private formal dining room for 10 guests.
Day Head to starboard.
Main Salon all in mahogany with bar, games table, entertainment center with TV/DVD/ individual satellite receiver.
Aft deck: completely covered plus mesh shades to port and starboard maximize shade. Al fresco dining for 10 with full wet bar; walk-around decks with cushioned seating on bow.
Access to swim platform with rails. Electronic Ramp Access, wheelchair accessible.
Upper Deck:
Pilothouse with Portuguese deck, cushioned seating outside in front of Pilothouse.
Library aft of Pilothouse with 62? Flat screen TV/DVD and individual satellite receiver; decorative fireplace. Sliding mahogany partition gives option of creating privacy in library or opens onto pilothouse.
Elevator and wheelchair accessible.
Sky Deck:
Skylounge completely enclosed with panoramic view, full entertainment center with TV/DVD/individual satellite receiver; Treadmill with light weights. Wet Bar.
Sun Deck: Sunny and open Jacuzzi Deck with deck chairs and oversized Jacuzzi, outside shower, wet bar with ice-maker.
CLICK ON IMAGES TO ENLARGE / OR CLICK HERE TO CHANGE LAYOUT
SunDeck
Side View
Bridge
Dining
Saloon
Guest VIP Cabin
Master Cabin
Decks
Galley
Bar
Fore Deck
Twin Guest Cabin
Master Cabin
Fore Deck
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