COCONUT

COCONUT can accommodate 6 guests in 3 cabins.

Aft master cabin has centerline queen berth, ensuite head and separate shower.

Two en suite forward guest cabins have one lower double berth and private heads
with separate showers.

COCONUT is fully air conditioned through out.

Crew has a separate companionway, heads and shower.

AMENITIES

DECK & SYSTEMS

DIVING

COCONUT Crew Profile

Captain: Daniel Wise

As a guest about Coconut, you’ll quickly lean that Daniel Wise has a gift for sensing just the kind of holiday you have in mind.  He’ll deftly conjure up activities perfectly suited to your style, and stir in some special treats and surprises to make your time on board truly exceptional.

If you are ready for a totally relaxing interlude, Daniel and his professional crew will dedicate themselves to creating a blissfully pampering atmosphere for you.  Should you wish to polish your sailing skills, he will be your able instructor.  And if you have come for lots of fantastic sailing, he’ll have Coconut showing off her stuff every day, sailing on and off the anchor, tacking up small inlets, and charging across wide open bays with the spray flying.

With an outgoing manner and wry sense of humour (he’s been known to tell a good sea story or two), Daniel will make you feel entirely at home right away.  In addition to manning the helm and seeing that everything is always shipshape, he will be your genial guide and gracious host, always at your service when you need him, ever discreet when you don’t.

A native of West Sussex, England, Daniel’s love of the sea began in his teens while working on a neighbour’s boat on weekends.  Years passed and his dream of sailing professionally became reality when competing in the Tall Ships Race.  For the past ten years, Daniel has sailed the Pacific and the Atlantic Oceans numerous times, gaining a wealth of knowledge of many parts of the world.

In addition to Daniel’s sailing qualifications, he also holds a degree in Maritime Business.  Daniel is also a very keen golfer and when the time allows, he enjoys checking out the courses around the world.

Daniel is a well rounded sailor and has crewed on some of the largest super yachts in the world. As a skipper he has worked training volunteers to sail against the prevailing wind and currents and more recently skippered a large Catamaran in the Caribbean.  It will be his pleasure to share Coconut with you while showing you a wonderful time both on board and in all the ports you visit.

CHEF: Moira Freeman

Chef: Moira Freeman    Age: 28   Nationality: British/Peru

Moira has worked for British Airways as cabin crew for five years previous to commencing a career in the yachting industry in 2010. Growing up in Falmouth in England and regular trips to Antigua whilst working for the airline she became intrigued by life on the sea and working on a yacht. After taking her entry level qualification STCW she began looking for a suitable position and came across Coconut. Moira has no formal culinary training but a passion for food and great service which enables her to do a wonderful job as a chef/stewardess. With an owner’s trip and a 10 day charter behind her receiving excellent praise of her ability as a chef she feels well endorsed to confidently be a great chef.

Travelling all over the world with her previous job and several personal trips to Peru where she was born and six months all over Italy she has been enlightened to great food as well as different cultures. Moira is fluent in Spanish after being raised bi-lingual.

Away from work Moira has a keen interest in music, reading and travel as well as aspirations to continue further education in future years.

MATE: Mark Weinberg

COCONUT Specifications

COCONUT Menu

Day one

Lunch

Seared Fillet of Salmon on a bed of baby mixed

Leaves with a mango, chili salsa

Dinner

Warm fig and goat cheese salad with bitter greens and blood orange vinaigrette

Oven Roasted Chicken Breast, stuffed with creamy goat cheese and thyme, over a wild mushroom risotto

Honey Cream Strawberry Parfaits

Day two

Lunch

Caramelized Onion Tart, Waldorf salad

And Freshly Baked Bread

Dinner

 Caprese Salad of Tomatoes, Mozzarella, olives, basil, and extra virgin olive oil

Grilled Mahi Mahi with Salsa di Giovanna

Served with fresh Asparagus and

Fingerling Potatoes

Individual Summer Puddings

Day Three

Lunch

Traditional Caribbean Salt Fish Cakes, Served with a Mixed Leaf and Herb Salad and Red Onion Chutney.

Dinner

Ahi Tuna Carpaccio

Roast Rack Of New Zealand Lamb with Dauphinoise Potatoes

And a Red Wine and Rosemary Jus.

Vanilla Panna Cotta with a Raspberry Coulis

 Day Four

Lunch

Baby spinach, Chicken, Bacon, mango and Avocado Salad served with a Chili Vinaigrette

Dinner

Seared Sea Scallops, fresh Shelling Beans and Lomo Embuchado, dusted with Smoked Spanish Paprika

Fresh caught fillet of Wahoo with a Creole sauce and fresh local vegetables

 Chocolate Pots du Crème

 Day five 

Lunch

Cream of Watercress Soup with Crème Fraiche and Sourdough Bread and a selection of salads

 Dinner

Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette and Crab Salad

Fire Roasted Angus Fillet Steak, Sweet Corn and Chanterelles, Blue cheese fritters and Heirloom tomatoes

Lemon and Raspberry Bread and Butter Pudding

COCONUT Testimonials

Guest comments – forwarded from the broker

(We) were very pleased with COCONUT.  Very well maintained.  Crew very interactive, Captain Dan Wise very competent.  First Mate Dan was key with the water sports and sailing.  Special note for Chef Moira Freeman who not only prepared wonderful meals, but also found time to interact with the 14 year old guests by talking with them and playing board games with them in the evening. 

Enjoyed the Grenadines.  The variety of the islands does make for a wonderful sail.  Guests very happy with their vacation.

April 2012