TENACIOUS Charter Yacht Brochure

Bridge Deck Dining

Main Saloon Main Saloon Study Study – Cinema Main Dining Dining Details Companionway Master Cabin Master En Suite Guest Cabin Guest Double Cabin Bunk Cabin Guest En Suite Lifestyle Details Deck Details Bahamian Life

Tenders & Toys

Over Yonder Cay Pool View

TENACIOUS Charter Yacht Specifications

Length Water Sports & Recreation 34,8m (114ft) 18ft Novurania 115hp tender sea kayaks Build waterskis, wakeboards & tows, wake-skates 1995 (refurbished 2014) Trident Yachts snorkelling gear fishing gear Interior Designer laser sailing dinghy (brand new 2015) David Easton

Cruising Speed / Fuel Consumption 10 knots / 76 litres/hr

Crew Communications & Entertainment Captain + 4 crew Satcom & cellular communication facilities, Iridium, Wi-Fi internet access HDTVs in all the cabins Guests & Accommodation Projector on deck for night time movies 8 (3 double, 1 twin, 1 twin bunk) BlueRay, Apple TV, Sonos music system, multi zone audio, iPad remotes Master double cabin with his and hers bathrooms en suite Double cabin with shower room en suite Twin cabin with shower room en suite Twin bunk cabin with shower room en suite

All details are given in good faith but can not be guaranteed. Captain – Will Morris British Previous Yachts: Interests: M/Y SEA SONG (14m) Diving, fishing, mountain biking, S/Y ATHENA (90m) swimming and sailing S/Y SULANA (17m)

"Moonshine Morris" as he is affectionately known, grew up in the seaside town of Salcombe on the south west coast of England. Throughout his childhood, Will spent much of his childhood sailing and fishing with his father and brother learning the basics from an early age and an appreciation for the sea. Will went on to undertake many trips up and down the east coast of America and around the Bahamas with his father, also a yacht captain, and decided that the life of a salty-sea-dog suited him well. Will previously worked on board TENACIOUS as mate for 3 years from 2010 to 2013, during which he gathered a fantastic cruising knowledge of the Bahamas. He left TENACIOUS in 2013 in order to complete a circumnavigation S/Y SULANA (17m) as captain, an experience which he enjoyed greatly and has some stories to tell! Will’s enthusiasm is infectious, he will ensure that charter guests experience the very best that the Bahamas has to offer and leave TENACIOUS with unforgettable memories.

First Mate – Jaun-Ree Bosman South African Previous Yachts: Interests/Languages: M/Y CHEVY TOY (50m) Surfing, diving, wake boarding, soccer, M/Y IMAGINE (50m) tennis and rugby Fluent Afrikaans & English

Jaun-Ree grew up in Cape Town, South Africa, where he spent his childhood watching sail boat races. One day Jaun-Ree asked to join in and has been hooked ever since! Jaun-Ree studied in Business Management in Cape Town before travelling extensively around both North and South America and finally joined the yachting industry. Being a natural with most water sports and a keen diver, Jaun-Ree is happy to return to work on a sailing yacht. Jaun-Ree is a calm and friendly crew member who will always take a minute to really appreciate the beauty and lucky position that he finds himself in on board TEANCIOUS! Jaun-Ree looks forward to sharing this with future guests on board TENACIOUS!

TENACIOUS Crew Profile Chef – Mark Miller American Interests/Languages: Basic Spanish

Mark was raised in Florida and grew up next to the white sands of Pensacola Beach. He is one of three sons in a very close family, during his childhood they spent many a day out fishing together for local Red Snapper, Grouper and many more. From a young age Mark was intrigued by the creative and fun atmosphere of a busy kitchen. Over several years Mark has worked hard in a variety of restaurants including Pauls Ristorante Pensacola, The Grand Marlin, and Esca in New York (under chef David Pasternack). Over the last 7 years, Mark has learnt many techniques and has worked studiously to better understand techniques, melding of flavours and textures. He is particularly able to produce delicious Italian and Mediterranean dishes along with Bahamas inspired recipes with the freshest catch of the day. If he is not in the galley experimenting you can find him reading recipe books and culinary articles to keep his creative juices flowing. Otherwise Mark greatly enjoys an active life and can be found surfing, diving and playing soccer in his free time.

Stewardess – Aoife Brennan Irish Previous Yachts: Interests/Languages: S/Y ISLANDIA (40m) Swimming, walking, tennis, reading, S/Y FIDELIS (56m) traveling, listening to music, playing the S/Y SALUTE (56m) piano and the harp S/Y MORNING GLORY (48m) Basic French S/Y PERSEUS (50m)

Aoife grew up in Ireland where her childhood was spent outdoors: swimming, walking and playing tennis. Patient and generous, she had always dreamt of working with children and becoming a primary school teacher. Aoife went to the University of Strathclyde and earned a Master in Primary Education (PGDE) before working as a nanny/tutor for a family cruising on board a sailing yacht in the South Pacific. This served as an excellent introduction to the industry which Aoife has enjoyed working in since then. Aoife, a keen traveller, has visited the South Pacific, South East Asia, Alaska, Canada and Caribbean. She also enjoys playing piano or the harp and reading crime novels! Aoife brings to TENACIOUS a wealth of experience from her previous four years in the yachting industry and will capably look after all guests and families visiting the yacht.

TENACIOUS Crew Profile Engineer – Tyler Anthony Canadian/Du tch Previous Yachts: Interests/Languages: M/Y DOUBLE HAVEN (51m) Diving, kite surfing, spear fishing, M/Y ESMERALDA (62m) wakeboarding, keeping fit, tennis and biking Fluent Dutch, Spanish and Papiamento (Portuguese creole)

Tyler was born in Canada but spent the majority of his childhood on board a sailing yacht in Curacao! He and his family cruised the Caribbean extensively throughout his younger years and Tyler is now a wealth of knowledge when it comes to the area. Tyler is an enthusiastic traveller and has visited Central America, South America, Galapagos, Tahiti, Fiji, Borneo, Philippines and Hong Kong. Tyler is a hard working member of the TENACIOUS crew, ready to ensure guests have a safe and enjoyable stay and will keep the boat ticking like a Swiss watch for your cruise!

Deckhand – Jean Freysen South African Interests/Languages: Food & wine, watersports, body boarding, cooking, and movies Fluent Afrikaans & English. Basic Spanish

Jean is the latest South African addition to the TENACIOUS team. Having grown up and completed a degree in Marketing Management in Cape Town, Jean decided to travel to England and where he stayed for two years! Following this Jean sought more adventures and moved to United States working at various high end country clubs and lodges. Jean decided to further his career in hospitality and returned home to work as a consultant and wine sommelier for various restaurant in Cape Town. Despite his success in these roles, Jean could not fight the lure of the lure of the sea and travelling, whereupon he joined TENACIOUS to embark on a phase of his career!

TENACIOUS Crew Profile

Seven day sample menu

Breakfast‚ lunch and dinner TENACIOUS Breakfast Menu

Each day there will be a featured breakfast option. Breakfast will be accompanied with fresh baked artisan bread, pastries, or muffins. Fresh fruit, yogurt, and fresh squeezed juice of the day will also be provided.

Day 1 Eggs Benedict Smoked salmon or Canadian bacon, two poached eggs, hollandaise on an English muffin

Day 4 Day 2 Croque Monsieur Grits and Grillades Tennessee country ham, Gruyere on sourdough Fried eggs, holy trinity, Andouille sausage and tomato bread with béchemel, seared tomatoes, topped with gravy poached eggs

Day 3 Day 5 Chicken Huevos Rancheros Biscuits n’ Gravy Toasted corn tortillas, fried eggs, black beans, jalapeno, Homemade buttermilk biscuits with sausage gravy, tomato gravy and Pico de Gallo Applewood smoked bacon and eggs anyway

Day 6 Southwestern Frittata Avocado, sundried tomato, chipotle, topped with chili verde and Vermont cheddar cheese

Day 7 Quiche Halloumi cheese, Parma ham, spinach, heirloom tomatoes and mushrooms

Day 1 Lunch Menu Day 4 Jumbo Lump Crab Salad Grilled Chicken and Orzo Salad Avocado, tomato, bacon, Parmesan, cucumber, Grilled organic airline chicken breast, Meyer lemon garlic aioli, lemon oil, and micro greens orzo rice, shaved fennel, smoked poblano pepper and corn salsa Dessert Lemon Granita Dessert Served with fresh raspberries Papaya Lime Sorbet Served with fresh fruit salsa

Day 2 Grilled Kobe Filet Day 5 Butternut squash purée, sautéed haricot vert, Berkshire Pork chop and Chickpea Salad blistered grape tomatoes with a red wine demi glacé Slow smoked Berkshire pork chop, crushed chickpeas, cucumber, chicory, grilled carrots, red Dessert onion and lemon tahini dressing Flourless Chocolate Torte Cake Chocolate sauce, vanilla bean whipped cream, Dessert charred strawberries Frozen Peach and Summer Berry Parfait

Day 3 Day 6 Shrimp and Quinoa Salad Caribbean Fish and Chips Jumbo Gulf shrimp stuffed with lump crab, quinoa, Semolina dusted Red Snapper, Jalapeño coleslaw, roasted summer squash, arugula and lemon thyme Yukon gold chips with banana ketchup vinaigrette Dessert Dessert Vanilla Bean Sabayon Martini Pineapple Coconut Rum Sorbet Served with white chocolate and fresh berries Served with toasted coconut Day 7 Hangar Steak Salad Grilled marinated hangar steak with chimichurri, peppers, onions, toasted tortillas, grilled vegetables, Buffalo mozzarella cheese, finished with a balsamic reduction

Dessert Kahlua Kona Coffee Panna Cotta Served with candied pecans and a vanilla tuile

Day 1 Dinner Menu Day 2 Canapé Canapé Raw Kumamoto Oyster Bahamian Hog Snapper Ceviche Cold smoked Pacific Kumamoto Oyster with Osetra caviar, Fresh Hog Snapper cutlets, mango, sweet bell pepper, lime, preserved lemon oil, and champagne mignonette mint chiffonade

1st Course 1st Course Miso Chicken Salad Cioppino Stew Asian Greens, Mandarin oranges, edamame, fried wontons, Roasted tomato Saffron broth, grouper, diver scallops, with miso vinaigrette littleneck clams, served with roasted garlic ciabatta bread

2nd Course 2nd Course Sesame Crusted Ahi Tuna Herb Crusted Rack of Lamb Served with warm soba noodle, shitake, Nori, Tamari salad Golden raisin and goat cheese cous cous, sautéed and Sake braised Bok Choy broccolini

Dessert Dessert Coconut Lime Cheesecake White Chocolate Blueberry Trifle Pistachio Crust, Mango Coulis sauce Almond cake, vanilla bean Chantilly, toasted almonds

Day 3 Canapé Scallop Carpaccio Lemon Thyme oil, toasted shaved garlic, and fleur del sol

1st Course Roasted Beet Salad Roasted red beets, arugula, shaved fennel, goat cheese, raspberry Vinaigrette

2nd Course Crispy Skin Salmon Served with sweet potato hash, haricot vert and lemon dill buerre blanc

Dessert Port Poached Pear Bartlett pear, anise cinnamon glaze, served with homemade ginger ice cream Dinner Menu Day 4 Canapé New Orleans BBQ Shrimp Pan seared marinated jumbo gulf shrimp, spicy barbeque beer butter sauce, served with French baguette

1st Course Pork Belly Salad Two day cured, braised pork belly, green apple wedges, micro greens, with cranberry vinaigrette

2nd Course Chicken Picatta Parmesan panko crust, whipped Yukon potatoes, wilted spinach, crispy capers with lemon caper brown butter

Dessert Madagascar Vanilla Bean Crème Bruleé Served with cinnamon white chocolate Biscotti

Day 5 Canapé Chicken Satay Garlic and herb marinated grilled chicken, skewered, finished with a spicy Thai peanut sauce

1st Course Coconut Thai Curry Soup Served with prawns, mussels, lemon grass, chilies, snap peas, cilantro, and lime

2nd Course Pan Seared Halibut Served with truffle risotto, chives, roasted broccoli, lemon essence

Dessert Peanut Butter Chocolate Ganache Cake Served with homemade Oreo ice cream Dinner Menu Day 6 Canapé Fresh Cracked Stone Crab Claws Served with roasted garlic lemon herb aioli

1st Course Greek Salad Romaine lettuce, olives, heirloom tomatoes, capers, pickled fennel, cucumber, fried feta, red wine vinaigrette, Greek olive oil

2nd Course Broiled Duck Breast Roasted herbed Fingerling potatoes, braised Brussel sprouts, crushed cannellini beans, baby carrots, sweet cherry reduction, sour plum glaze

Dessert Pecan Pie Black Strap molasses glaze, homemade maple bourbon ice ream

Day 7 Canapé Cucumber bites English cucumber stuffed with whipped herb goat cheese, sundried tomato, finished with aged balsamic reduction

1st Course Heirloom Tomato and Watermelon Salad Heirloom tomato, watermelon, arugula, julienned red onion, radish, feta, mint, basil, balsamic vinaigrette

2nd Course Sea Scallop Stuffed Lobster Tail Grilled Spiny lobster tail, seared sea scallop, lemon saffron rice, black bean salsa, grilled asparagus, finished with toasted almond brown butter sauce

Dessert Key Lime Pie Graham cracker crust, strawberry coulis Chef – Mark Miller

Interests/Languages: Surfing, diving and soccer Basic Spanish

Mark was raised in Florida and grew up next to the white sands of Pensacola Beach. He is one of three sons in a very close family, during his childhood they spent many a day out fishing together for local Red Snapper, Grouper and many more. From a young age Mark was intrigued by the creative and fun atmosphere of a busy kitchen. Over several years Mark has worked hard in a variety of restaurants including Pauls Ristorante Pensacola, The Grand Marlin, and Esca in New York (under chef David Pasternack). Over the last 7 years, Mark has learnt many techniques and has worked studiously to better understand skills, melding of flavours and textures. He is particularly able to produce delicious Italian and Mediterranean dishes along with Bahamas inspired recipes with the freshest catch of the day.

If he is not in the galley experimenting you can find him reading recipe books and culinary articles to keep his creative juices flowing. Otherwise Mark greatly enjoys an active life and can be found surfing, diving and playing soccer in his free time. Seven Day Itinerary Bahamas TENACIOUS In the Bahamas, crystal-clear waters lap some 700 islands and cays, DAY 1 Highbourne Cay – Norman Cay the creamy turquoise vistas punctuated with coloured clapboard 10 miles – 1 hour houses and pristine white sand beaches. The virgin seas around the Bahamas offer some of the best tropical cruising in the world….. DAY 2 Norman Cay – Shroud Cay 4 miles – 30 minutes

DAY 3 Shroud Cay – Cistern Cay 10 miles – 1 hour Cistern Cay – Waderick Wells 7 miles – 45 minutes

DAY 4 Waderick Wells – O’Brien’s Cay 10 miles – 1 hour

DAY 5 O’Brien’s Cay – Conch Cut 10 miles – 1 hour ….Conditions for snorkelling and diving are first-class with an array of DAY 6 Conch Cut – Over Yonder Cay colourful wildlife waiting to be discovered underneath the surface. Not 6 miles – 35 minutes to mention some of the best bone fishing in the world. You have all of these lures on top of good restaurants, golf and shopping on the main DAY 7 Over Yonder Cay – Big Majors Bahamian islands. 5 miles – 30 minutes

DAY 1

Arrive by sea plane to a beautiful anchorage in Highbourne Cay, Northern Exuma’s. Settle in, unwind and enjoy the stunning turquoise waters of the Bahamas before lifting anchor and setting off to Norman Cay where we’ll spend our first night. DAY 2

After breakfast, snorkel the crash site of a downed plane at Norman Cay before heading south to Shroud Cay. Navigate by tender through the mangroves and then snorkel and explore the windward shore. Return to TENACIOUS for a delicious lunch prepared by our Chef. Launch the laser sailing dingy and get stuck into some watersports before sunset cocktails & cannon firing! DAY 3

Following breakfast, set sail for Cistern Cay. Anchor, swim and relax before lunch is served. After a relaxing afternoon, hoist anchor and set out for Waderick Wells, and head ashore to explore the Exuma National Park. DAY 4

After breakfast slip through Waderick cut into the windward side of the Exuma chain, sail south towards O’Brain’s Cay and then snorkel the ‘Aquarium’ and another plane crash site before returning to TENACIOUS for lunch. After lunch, relax and explore the local area. Perhaps some sailing and watersports before travelling by Sandy Cay for sunset cocktails ashore. Day 5

Following breakfast a quick motor to our next anchorage in Conch Cut. Snorkel the caves and beautiful reefs of Rocky Dundas. Exploring ashore, visiting Rachel’s bubble bath and Bat Cave then head back to TENACIOUS for lunch. After Lunch, head to Compass Cay Marina to feed the hungry nurse sharks then spend the afternoon relaxing and sunbathing. DAY 6

After breakfast travel down the Exuma banks to the Twin Cays, visit Overyonder Cay, dingy sailing and watersports, scuba dive with instructor then return to TENACIOUS for lunch and more watersports or relaxing. Evening cocktails on Twin Cays, BBQ ashore or return to TENACIOUS for dinner. DAY 7

Following breakfast sail to Big Majors to feed the famous swimming pigs! Snorkel Thurderball cave then visit Staniel Cay Yacht Club before returning to TENACIOUS for lunch. After lunch make the short tender ride to Iguana beach and meet the infamous reptiles. Return to TENACIOUS for a relaxing evening under the stars and perhaps a cocktail or two! …BON VOYAGE