VIVIERAE

VIVIERAE (ex. CARYALI), Nordhavn’s Hull #1 in the 86‘ Series, launched in 2007, offers luxury accommodations for up to six guest guests in four staterooms. Her professional crew of four offers exceptional service for a luxury charter experience that exceeds expectations.

Whatever your itinerary, this spacious and elegant expedition style yacht is built for luxurious and economic, long distance cruising. Whether in the Caribbean or Mediterranean you are guaranteed to travel in style! With a 24-foot beam, VIVIERAE is more than impressive at first sight, and comparable in comfort, service and amenities to vessels well over 100 feet.

AMENITIES

DECK & SYSTEMS

DIVING

VIVIERAE Crew Profile

Captain Gareth Schwegman's keen love of the ocean and first class seamanship skills were honed in his native South Africa on family sailing excursions off the coast of Durban and Mozambique. His father's sailing school which specializes in mega yacht crew training also played a huge role in Gareth's decision to join the yachting industry and obtain his captain's license. Gareth’s yachting career began in 2002, doing freelance work during his yearend breaks while studying Electronic Engineering. Since then Gareth has crewed and run charter yachts throughout the Caribbean as well as Mexico, Canada, the west and east coast of the USA including Alaska and New England.



Chef Caroline Schwegman is from Durban South Africa. Her love for the sun and sea began at a young age and has culminated in a career in yachting. Caroline began her yachting career as a stewardess, during which time she was able to work with and learn from some of the best chef’s in the industry and it was during these early years that she developed a passion for cooking.  Since then she has attended some of Americas top culinary schools honing her cooking skills to what they are today. Caroline looks forward to providing charter guests with delectable fine gourmet meals and will provide each guest with customized food preferences and the dining experiences they will remember long after the charter has ended. Her caring and professional service will make your time aboard VivieRae unique and unforgettable.



Mate - Brian Cheshire



Stewardess - Lucia Cheshire

VIVIERAE Specifications

VIVIERAE Menu

Caro’s Sample Menu

 

Breakfast



(All served with tropical fruit, yogurt a selection

of assorted pastries and freshly squeezed fruit

juice)



Smoked Salmon Frittata with Goat cheese and Dill

 

Fluffy Soufflé Omelets Crammed with Glazed Canadian Bacon and Swiss Cheese



Eggs Benedict with your choice of Smoked Salmon or Bacon finished with a Homemade       Hollandaise Sauce

    

Bacon and Mushroom Frittata with rich cheese sauce



Tri Berry Muffins with a choice of Egg, Bacon, Sausage, tomato and Baked beans



Salmon loxs and Bagels served with poached eggs, dill cream cheese, red onions fresh lemon and capers



Eggs Carbanaro served with Basil and Parmesan







Lunch

 

(Served with accompanying side salad and freshly

baked breads)



Phylo Encased Camembert Cheese and Smoked Salmon Quiche



Lasagna with Two Sauces served with Seasonal Greens



Marinade and Grilled Portabella Mushrooms, Eggplant and pulled pork stack Finished with a Balsamic Glaze

 

Curry chicken salad served in a toasted tortilla bowl



Crab cakes served on artichoke and pine nut orzo



Gourmet Burgers served with Brie, Avocado, Caramelized onions and a cranberry sauce



Sesame seared tuna with green mango salad





Happy Hour

 

(Served with a selection of exotic cocktails each

evening)



Fresh Lobster in a Herbed crème Fraiche served on crisp cucumber rounds



Miniature Vegetable spring rolls with sweet chili plum and soy sauces



Bite sized Stuffed Mushrooms Caps



Refreshing Watermelon, Montego and Serrano ham skewers



Bowl of olives and feta marinated in Lemon infused oil served with an assorted meat and cheese platter



Brie wrapped in Phylo served with almond slices and a fig preserve



Soy glazed seared Tuna served on homemade ginger and scallion pancakes with wasabi mayo

 



Appetizers

 

Chilled watermelon and feta salad



Spiced Tuna Tartar with Basil Scented Couscous



Mussels in Thai red curry broth



Mini chicken skewers served with homemade Thai peanut dip



Butternut soup



Thai lettuce wraps



Tortilla soup

        



Dinner

 

(Accompanied by a selection of fine wine to your

preference and a variety of coffee & liqueurs)

 

Succulent Rack of Lamb with a Honey Citrus Glaze, Roasted Garlic Mash Potatoes and Minty Peas



Filet Minjon with red wine sauce, Risotto cake caramelized onions and spinach



Honey Soaked Soy Salmon Seared to Perfection, Au Gratin Potatoes with hints of Parmesan and Fresh Gingered Stir Fry Vegetables



Sea bass, served with garlic mashed potatoes and wild mushrooms



Basil and sundried tomato Stuffed chicken breast served with a sundried tomato sauce, vegetable Tian and potato wedges



Ahi tuna dusted with Caribbean fish spice served with sticky jasmine rice, honey glazed vegetables and teriyaki sauce



Spiced rubbed Mahi Mahi cooked on a hot skillet stacked on orange and white wine risotto with asparagus spears. Served with a homemade white wine dill sauce.





Desserts

 

Liquor Double Indulgence Chocolate Mouse



Frozen Key Lime Pie



Chocolate Infused Crème Brule



Pavlov a filled with and Assortment of berries and fresh cream



Orange and mint sorbet cups



Caramel Peppermint crisp dessert



Homemade brownies and Vanilla bean ice cream

VIVIERAE Testimonials