VICTORIA DEL MAR

The elegance of VICTORIA DEL MAR is complemented with rich woods and soft " plasma TV in the master, onboard high-speed internet access through a secure wireless system. 42" plasma TV to main salon. All cabins have own TV/DVD and satilite receivers.

VICTORIA DEL MAR IS NOT OFFERED FOR CHARTER TO U.S. RESIDENTS WHILE IN U.S. WATERS.

AMENITIES

DECK & SYSTEMS

DIVING

VICTORIA DEL MAR Crew Profile

VICTORIA DEL MAR 

Crew Profiles

JUSTIN ?DUSTY? DIAL ? CAPTAIN

Dusty was born near Seattle, Washington where he spent most weekends in the summer Salmon fishing with his father on the Puget Sound. These trips sparked a passion for boating that stayed with him until after college when that and a strong desire travel led him to the Virgin Islands. There he learned to sail, dive and hone his seamanship skills on a commercial style tour boat. Eventually Dusty decided to make yachting a career and moved to Fort Lauderdale as a step in that direction and has been at it for 15 years and as Captain for more than 10. He now holds a 3000 Ton Oceans Master Ticket and has run private and charter yachts up to 157? in Alaska, the Pacific Northwest, West Coast USA, Central America, Caribbean, Mediterranean, the Bahamas and East Coast USA. Dusty has been on board for over 2 years.

REGIS BOURDON - CHEF

Regis literally grew up in the kitchen, with a grandfather and mother both chefs and restaurant owners in the Mediterranean, he started his career at a young age. At 14 he began his official apprenticeship and has never looked back. Regis has been a yachting chef for more than 15 years and has also owned his own very successful restaurant in Costa Rica. He is genuinely passionate about food and wine and loves to travel to exotic destinations to expand his knowledge, recently returning from Thailand and Morocco. Regis looks forward to utilizing his extensive culinary range and recipes from around the world to cater to your individual dietary requirements.

In his spare time he loves game fishing, sailing and hosting great dinner parties!

CLAUDINE PEARSON - CHIEF STEWARDESS

Born in Cowes on the Isle of Wight, the sailing capital of the U.K and with a father who?s a captain it seemed likely that Claudine would follow her love of the ocean and pursue a career at sea. She caught the travel bug early after growing up in Tanzania and then moving to the British Virgin Islands where she began her career as a stewardess 6 years ago. Whether she?s working in her own restaurant in Costa Rica or on some of the world?s finest yachts it?s always her pleasure to make guests feel happy and comfortable. With a great love for what she does Claudine will ensure guests have a wonderful time. All of Claudine?s prior experience in the professional side of the restaurant business and her travel background make her a valuable asset and a pleasure to have onboard.

When she does have time on her hands Claudine loves diving and snorkeling or just enjoying a good book at the beach.

LARA O?REAGAN - STEWARDESS

Lara O?Regan is from Australia, where for most of her working-life she has been in the hospitality industry. She studied Business and Tourism at college and then moved on to Sydney Australia to work and play. She moved up through the ranks to become the manager of an upscale 4-story bar/restaurant in Sydney. Her love of the sea, eventual leads her to a job in the yachting industry. For the last three and a half years Lara has worked as a stewardess aboard yachts.

PATRICK RAILTON - 1^st MATE

Patrick Railton grew up in Canada on the Great Lakes. It was there that he discovered his love of the water and sailing. After graduating from University, Patrick decided to see the world and travel. During his travels in Europe, Patrick discovered the yachting industry. Five years later he is still working aboard yachts. Patrick intends on continuing his studies and experience in the yachting industry to one day become a Captain himself.

NIC TICKNER ? DECKHAND

Nicholii's natural passion for the ocean blossomed from his home on the Eastern Sunshine Coast of Australia; Noosa. A surf lifesaver for six years, Nic successfully raced rescue boats at the Australian Championships. Following his professional time in the ocean, Nic pursued his other passion in the hospitality industry.  He completed a chef's apprenticeship where he was able to hone his culinary skills and express his creative side.  Nic then traveled to Canada where he lived for three years continuing his work in the hospitality industry sparking a strong desire for travel.  Always a natural in the water, he enjoys wakeboarding, surfing, and diving.  Nic has a rare and genuine personality and spreads warmth wherever his travels take him. Nick has been on board for almost a year.

CHIEF ENGINEER ? PHILLIP NEIL

Phil is also Australian and has been in the marine industry for about 20 years spending quite a bit of time sport fishing in the waters around Cannes, Australia and cruising around the world on a 160? Benetti.

Phillip has been on board 1.5 years.

VICTORIA DEL MAR Specifications

VICTORIA DEL MAR Menu

VICTORIA DEL MAR - SAMPLE MENU

REGIS BOURDON

Lunch

Selection of Antipasto from Parma including
Parma ham, panchetta, marinated mushroom and roasted peppers, tomatoes and mozzarella, marinated artichoke
Served on a bed of salad

Black olive foccacia

Grilled vegetables topped by Parmesan and Brie crumble

White peach sorbet, fresh fruit selection and cookies

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Dinner

Rare Carpaccio of Swordfish
With pink peppercorns and dill
Served with a caviar basket

Dover Sole with tarragon and saffron sauce,
Served with boiled potatoes, baked tomatoes and ratatouille antibioses

Banana Bavarois with rum cream

 
Lunch

Cold avocado soup with mixed crudités

Salad gourmand

Selection of quiches, flavor of the market

Charcuterie and cheese selection

Fresh fruit and cookies

Chocolate Tart

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Dinner

Vegetable mousse with dill and tomato coulisse

Roasted duck breast with rosemary and honey glaze
Served with carrot flan, caramelized onions

Tart tatin with vanilla ice cream
 

Lunch

Paysanne salad
Endive, croutons, bacon, boiled eggs, walnuts,
Onion, tomatoes, and Gorgonzola cheese
Served with a hazelnut oil and balsamic dressing

Veal escalopine
Served with asparagus and a pinot grigio glaze
(Santa Margarita)

Assorted fruit with blueberry sorbet

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Dinner

Grilled belle pepper with anchovies, fresh ground pepper and olive oil

Royal Paella
Saffron rice with mixed seafood, chicken and artichokes

Crepes Suzette
 

Lunch

Fresh Tuna Tartar served on a bed of tomato,
Mango, endives and fennel salsa with cucumber flowers

Grilled lobster tail serve with a lemon and coriander butter

Selection of fresh fruit and cookies

Sorbets and Ice Creams

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Dinner

Baked crotin de chavignol  (goat cheese) on crouton
Figues and confit onion compote

Filet of beef with morel and whiskey sauce
Served with baked potatoes, broccoli and julienne vegetables

Chocolate and coconut fondant
With creme anglaise and strawberries
 

Lunch

Salad Niçoise

Grilled lamb chops with mint and mustard sauce
Serve with polenta fried in nutmeg and sage butter

Black cherry clafouti

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Dinner

Pan-fried fois gras with roasted apples,
Aubergine caviar basket and toast

Chicken supreme filled with asparagus mousse
Served with basil and asparagus cream and sautéed potatoes, zucchini and Provencal tomatoes

Warm apple and cinnamon tart with vanilla ice cream
 

Lunch

Smoked salmon platter
With capers and faisselle cream
Serve with blinis and toast

Grilled Wahoo
Accompanied by turnip, carrots and garlic ratatouille
Steamed broccoli and a spicy island coulis

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Dinner

Leek and saffron potato terrine, served with roasted peppers and bay leaf oil

Aumauniere of snapper served on a bed of roasted zucchini
With green bean fagot, carrot flowers and sweet potatoes

Tiramisu

VICTORIA DEL MAR Testimonials