WINDWARD 5.4

2021 54ft Catamaran Sleeps 8 Guests In 4 Cabins, Spacious, stylish, and comfortable

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Accommodations

Four queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) cabin are dry heads.

All cabins have individually contract air-conditioning for each cabins comfort.

Top desk fly-bridge with lounging and seating with a 360 degree view.

Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
Crew is flexible should clients need the aft starboard cabin.

BERTH SIZES:
All queen berths ...

Amenities

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Water fun

10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles

Crew

CAPTAIN Jonathan Crews

Born and raised in Cape Town, South Africa, it wasn’t until Jonathan and his family moved to Australia where his passion for the outdoors and adventure began. He comes from a family of avid sailors which is where the intrigue for sailing started. Jonathan began his working career as an engineering Tradesperson in Heavy Fabrication & Welding. That experience gave him a broad background for all things mechanical.

In 2015, he decided to turn his dream of working as a Professional Yacht Captain into a reality and he obtained his Offshore Yacht Master’s in South Africa. Jonathan has since had a vast amount of experience wo...

Cuisine

<p><span style="font-weight:bold">Tracy Shepherd</span><br/>Chef and First Mate Aboard S/V Windward<br/>(V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)<br/> <br/>BREAKFAST<br/>_______________________________________________________________________________________<br/>Eggs Benedict, poached eggs, smoked ham and hollandaise sauce on a bagel (GFO)<br/>Smashed avocado, sprinkled with feta, arugula and pinenuts on sourdough toast (GFO, V)<br/>Moroccan Shakshuka, baked eggs with tomato, sautéed spinach and crumbled feta served to share (GFO, V)<br/>Sautéed mushrooms, with spinach and shaved parmesan on sourdough toast (GFO, V)<br/>Waffles with caramelized banana, fresh strawberries, maple syrup and whipped cream (V)<br/>Eggs on sourdough toast (poached, fried, scrambled) with halloumi and bacon (GFO, VO) <br/> <br/>LUNCH<br/>_______________________________________________________________________________________<br/>Mahi Mahi with lemon garlic sauce, coconut rice and a mango cilantro salsa (GF)<br/>Fresh Garlic butter lobster tail with a rose Fettuccine (GFO)<br/>Pork Sliders with apple slaw and barbecue sauce in a brioche bun<br/>Pineapple fried rice with coconut shrimp (VO, GFO)<br/>Grilled fish tacos with red cabbage, pico de gallo, cilantro and guacamole<br/>Homemade creamy pesto pasta with slithered almonds (V, G.F)<br/>Pearled Israeli couscous salad with king prawns (VO)<br/>Fresh Mediterranean salad with fried wontons and chicken skewers (GFO, VO)<br/> <br/>APPETIZERS<br/>_____________________________________________________________________________<br/>Baked filo pastry with brie, fig and walnuts (V)<br/>Creamy garlic prawns (GF)<br/>Stuffed mushrooms in a cheese sauce (V)<br/>Bruschetta with pesto, tomato, red onion, shaved parmesan and a drizzle of balsamic glaze (V)<br/>Arancini balls (V)<br/>Butternut soup with cracked pepper served with a side of sourdough bread (GFO, VO)<br/>Seared Scallops with a garlic and basil butter (GF)<br/>Caprese salad with a drizzle of olive oil, basil and balsamic glaze (GF, V)<br/><br/>DINNER<br/>_____________________________________________________________________________<br/>Fillet Mignon with mushroom or peppercorn sauce, creamy mash and portobello mushrooms (GFO)<br/>Wild mushroom risotto with shaved parmesan (GF, VO)<br/>Rack of lamb with a red wine jus, roast potatoes and herbed baby carrots (GFO)<br/>Teriyaki salmon with broccolini and creamy mash (GF)<br/>Slow cooked baby back ribs with a sticky barbecue sauce, served with corn (GF)<br/>Creamy butter chicken with a side of white rice and homemade garlic naan (GF)<br/>Traditional Beef Lasagne<br/>Thai coconut red curry with a side of jasmine rice (GF, VO)<br/>Duck breast with an orange sauce served with root vegetables (GFO)<br/>Fettuccine Carbonara (GFO)<br/><br/>DESSERTS<br/>_______________________________________________________________<br/>Creme Brûlée<br/>Sticky date pudding with butterscotch sauce<br/>Mini raspberry cheesecake<br/>Decadent Chocolate brownie with ice cream<br/>Chocolate mousse<br/>Tiramisu<br/>Chocolate self saucing pudding served with whipped cream or ice cream <br/> <br/>SPECIALTY COCKTAILS<br/>_______________________________________________________________<br/>Pina Colada<br/>Mojito<br/>Margarita<br/>Painkiller<br/>Bloody Mary<br/>Strawberry Daiquiri<br/>Paloma<br/>Clover Club<br/>Gin Fizz</p>

Rates

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