Five cabins each with ensuite private head with electric toilet. Top flybridge lounge area, forward cockpit lounge area plus cockpit and trampolines.
Crew Profile
Captain: Devon Wishart
Ryan, a South African, has been chartering in the BVI and throughout the Caribbean for more than 8 years. He holds an RYA Yachtmaster Offshore captain's license. A conscientious and professional individual with extensive experience in boat management, maintenance, and captaining vessels. Well organized and hard working with a great focus on teamwork and unity in the workplace. Looking to work long-term on a private vessel to create a unique experience for owner, family, and guests.
Chef/Mate: Jessica La Rue
Jessica, and American, is also an RYA Yachtmaster that has been chartering in the BVI for more than 5 years. Before that she sailed in French Polynesia for a couple seasons. I have been working as a very successful Mate/Chef for busy Caribbean based charter company and yacht Owners for several years. I have become a very flexible team member working jointly with other crew on every aspect of running a yacht and guest services.
I am passionate about cooking and enjoy working with the freshest ingredients to prepare simple straight-forward dishes that showcase the ingredients and flavors. I was fortunate enough to be trained by the Head Chef for the Trade Winds Charter Company, which rounded out my skills, and prepared me for handling diverse tastes and diets for a busy charter program. Through good communication with the guest I always strive to create menus that are well received by all guests.
I am a fun and energetic person with a positive outlook on life and a willingness to always strive to deliver great experiences, succeed, and constantly looking for ways to improve.
Layout
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.
Menu
A sampler from Roma's galley aboard THE ANNEX
BREAKFAST
All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit
Pancakes - with a topping of your choice- Fresh berries and white chocolate sauce; banana and toffee; cinnamon and fresh lemon juice or real maple syrup
Waffles à la Mode - waffles with homemade ice cream and strawberries drizzled with syrup
Sweet or Savoury French Toast - your choice of cinnamon and maple syrup or thyme infused mushroom, grilled with cheese
Homemade Croissant- turkey, bacon or smoked salmon with cheese, on a bed of rocket and avocado
Omelette- 2/3 eggs with balsamic caramelized onions, basil, and melted brie
Classic Bacon and Eggs- eggs to the style of your choice with crispy bacon, grilled tomato and rosemary infused hash browns
Eggs Benedict - poached egg on a bed of fresh spinach, grilled brown mushroom topped with a silky hollandaise sauce
LUNCH
Lunches tend to be on the lighter side and are served with you favorite afternoon cocktails or refreshments
Chilled melon wrapped in prosciutto ham with ginger and fresh figs
Tricolore Salad- Italian buffalo mozzarella with ripe vine tomatoes, avocado and basil-pine nut pesto
French Onion and Gruyere Tart- with green herb salad and dijon mustard dressing
Baked Goat Cheese Salad - baked goat cheese on a mixed bed of greens with walnuts and a light herb and lemon dressing
Mango and Spicy Beef Salad Spaghetti with Clams, Chili, Garlic, and Lemon
Smoked Chicken Ciabatta - with zesty paprika mayonnaise, avocado, rocket and wasabi
STARTERS
Light bites and beverages for your to enjoy as the sun sets over the water
Beef Carpaccio- thinly sliced topped with rocket and parmesan shavings drizzled with a light herb and mustard dressing
Baked Camembert - half a French camembert round, stuffed with garlic and rosemary with a sweet cranberry sauce. served with melba toast
Beef Satay - with coconut and chili coriander peanut sauce
Grilled Asparagus- warm, fresh asparagus served with a smooth hollandaise sauce and parmesan shavings
Oven-baked Creamy Garlic Mushrooms -topped with cheese. served with French bread
Seared Scallops - with pea puree and shallot vinaigrette
Wild Mushroom and Thyme Tart - with garlic blanched green beans and truffle oil
DINNER
Dinner is served with your favorite cocktails or we are happy to pair the perfect bottle of wine with your meal
Cannelloni - oven baked spinach and ricotta stuffed cannelloni tubes covered in a garlic, tomato and basil sauce, topped with a classic béchamel and parmesan.
Beef Fillet Medallions with Red Wine Reduction - served with dauphine potatoes and legumes
Grilled Mackerel - with bay leaf and lemon sauce served with roasted red peppers and a bean, ricotta and mint salad
Oven Baked Chicken Breast - stuffed with spinach and ricotta, wrapped in bacon, served on a bed of rice or potato mash
Mixed Vegetable Pasta - your choice of pasta with mixed garlic and herb roasted vegetables, topped with warm sundried tomato chѐvre
Rack of Lamb - served with roasted garlic tomatoes, sautéed white wine mushrooms and baby spinach
Risotto Stuffed Tomatoes - juicy tomatoes stuffed. with creamy risotto topped with feta, crumbed and grilled. Served with a balsamic and thyme glaze
DESSERT
White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings
Profiteroles with Chocolate Sauce
Mini Pineapple Pavlova
Champagne Fizz
Toffee Banana with Cinnamon Ice cream
Traditional Tiramisu
Chilli Chocolate Mousse Trio
Testimonials
Early February, 2020, guests aboard THE ANNEX wrote:
We all had such a wonderful time. The Crew; Nicolas, Oliver, Roma and Gema treated us like royalty. They actually became part of our group. We were pampered from start to finish. Nicola and Oliver charted a course where we could see and do a lot of things. They found us private coves for water sports, paddle boarding, snorkeling, swimming, floating and water skiing. Your generosity of providing "Lemon Head" for our use was spot on. I don’t know how we would have done this without her! It even provided some with an important fishing excursion.
Roma is an excellent cook with delicious meals and even catered to Bill & Pat on their 46th wedding anniversary. She is an amazing cook and we looked forward to each meal and our happy hour hors d'oeuvres! Even when we didn't eat on board, Roma arranged meals on land, a place to watch the Superbowl and have a lobster dinner. I'm sure we all put on a few pounds. Gema, Miss full of energy and spunk, made sure we were very comfortable in our cabins and catered to us the entire time. Roma and Gema even provided signature drinks during our trip.
Meals were EXCELLENT, fresh and beautifully presented. Roma and crew knew our preference sheet and provided alternative meal for a member that did not like fish. They even had a special dinner to celebrate members 46th anniversary.
Captain and crew made things easy. They were very knowledgeable of the area, and bent over backwards to meet our needs. you would have never known this was the first time they all worked together on the Annex. Everything was spot on !Everything exceeded my expectations. The Captain and the crew made this trip a trip of a lifetime! I would highly recommend Nicolas, Olivier, Gema and Roma
Yacht was beautiful and more spacious than we thought. Yes there was plenty of shade with the 3rd level providing great views. Cabins were maintained daily and sheets/towels midweek. Lovely indoor and outdoor areas.
It was great having the bigger boat ("Lemon Head")... She was able to accommodate all 10 of us and the crew.
And:
This was the most amazing trip ever. The crew made all attempts to make this an amazing adventure. Nothing was to much trouble for Captain Nicolai, Captain Oliver, First mate Gemma and Chef Roma. We were a group of 10 and we all had the same opinion. Our travel to the different ports were very interesting and enjoyable. The meals were so delicious. Chef Roma went above and beyond to prepare the meals. I can’t say enough about this wonderful trip.
