The Experience

Life on Board Yolo

Imagine yourself arriving in one of our beautiful tropical destinations and being swept off to your luxury yacht for your dream vacation.

Upon arrival at Yolo, our 52 foot Luxury Lagoon sailing catamaran, you will be welcomed by our Captain Mark and Chef and First Mate Tracey. Captain Mark will have his signature welcome cocktails ready and waiting for you in the expansive aft cockpit, where Chef Tracey has prepared a bounty of scrumptious appetizers for you.

After enjoying your welcome cocktail and getting to know your crew and beautiful and spacious home for the next week or perhaps weeks, sit down for a delicious lunch prepared by Chef Tracey. After your meal, it’s time to set sail for your first destination where you will spend the afternoon and night “on the hook” in a beautiful cove somewhere in paradise. Join the crew on the extremely comfortable flybridge and settle back and enjoy the spectacular island vistas slowly sliding past as you enjoy a cocktail while sailing to your destination. You can already feel the stresses of your ”home world” slipping away as you take in the beauty and serenity of the incredible Caribbean islands and sea. After arriving at your anchorage, it’s a great time for your first swim in the warm Caribbean waters, or perhaps get out on the paddleboard or kayak for some sightseeing and exercise.

After enjoying a wonderful first day on the water, it’s time to enjoy a long hot shower while spoiling yourself with luxurious signature toiletries. When you are ready, it’s time to watch the first of the many spectacular sunsets that you will enjoy in the coming days. Captain Mark will have some signature cocktails ready for you to enjoy on the spacious flybridge or the comfortable forward cockpit area, where you can sit and relax while dinner is being prepared.

Before a delicious dinner by Tracey, Captain Mark will break out a chart (map) of the area, and you can discuss your preferences so that he can customize your Experience. Some guests prefer quiet anchorages with water-sport activities while others might prefer active beach bars and island tours, or perhaps you prefer a perfect mix of the two. Mark will explain what to expect on your unforgettable vacation and together we will build unforgettable memories of your dream vacation onboard Yolo.

“You Only Live Once …. but if you do it right, once is enough” -Mae West


Chef Tracey has a very strong background in food, hospitality, and customer care. She is a qualified Yacht Chef and studied at the Ashburton Chef’s Academy in Devon in the UK. Tracey has worked as a Yacht Chef and Stew on vessels in the Mediterranean and in the BVI, is passionate about food, and is always finding new and exciting dishes to delight her guests.



Before you board Yolo, Tracey will work with you to plan a meal that will delight all the members of your group. We can accommodate individual tastes and any dietary restrictions. Every menu is planned accordingly.


Served Everyday: Fresh Coffee, Tea, Fruit Platter, Yoghurts, and Cereal, along with one of the following:

Freshly baked Bagel with smashed Avocado, scrambled egg and crispy bacon  |  Bacon & Brie stuffed Croissants, with Cranberry sauce  |  Banana Protein Pancakes with yogurt & Fruit drizzled with maple syrup & nuts  |  Continental Breakfast: Selection of Meats & Cheeses and a choice of Pastries and Muffins  |  Lemon & Raspberry Breakfast Chai Pudding  |  Brioche French Toast with poached Cinnamon Apple with a drizzle of Kahlua Maple syrup  |  Zucchini Fritters with Poached Egg and Onion Jam  |  Blueberry and Coconut Scone Cake, served with whipped vanilla bean Manuka Honey infused Natural Yoghurt  |  Crêpes with Caramelised Pears, Mascarpone and Fresh Berries  |  Poached egg with wild mushroom tarragon ragout on griddled freshly baked bread  |  Eggs Royale: Toasted English


One of the following:

Margarita Lobster Tails with watercress salad and freshly baked garlic & herb bread  |  Mini thin and crispy Pizzas with assorted toppings (vegan and gluten-free options available)  |  Steak Sandwich with caramelized onions and Gorgonzola cheese, served with French fries and green salad  |  Falafel with hummus, Tabbouleh Salad, and Tzatziki sauce  |  Grilled Shrimp Tacos with creamy cilantro sauce  |  Grilled wild salmon with a side of Cous-Cous and Orange Miso dressing  |  Greek Pork Souvlaki with Toasted Pitta Bread and a Fresh Leafy Salad  |  Louisiana Red Rice with Prawns and vegetables  |  Courgette and Chilli Pasta (Vegetarian)


One of the following:

Spicy Salmon with Dill Cucumber Balls, Celery & Apple Sauce, and Baked Apple crisps  |  Tuna Tartare with Orange Caviar and Avocado Sauce  |  Asparagus Risotto, parmesan tuile, asparagus spears, and a chorizo crumb  |  Vichyssoise (Leek & Potato Soup)  |  Broiled Shrimp Piccata Scampi  |  Quinoa Avocado salad  |  Fresh Vietnamese Prawn Rolls with micro salad  |  Poached Pears, Blue Cheese, and Caramelised Walnuts

Main Evening Meal

One of the following:

Oven Roasted Pork Tenderloin on a bed of salad greens drizzled with Guava berry glaze and a side dish of pearlised cous cous with a coral Tuile Garnesh  |  Mahi Mahi with Coconut Rice and Mango & Avocado Salsa  |  Beef tenderloin in a red wine jus with vegetable puree, mashed carrot & Potato & Asparagus  |  Creamy Spinach and Sundried Tomato stuffed Salmon  |  Pan Seared Lamb best end, nicoise vegetables, Olive Potatoes with Tarragon Jus  |  Baked Sea Bass with Chilli and Lemon on a bed of vermicelli noodles with salad  |  Pistachio Pesto Jumbo Shrimp on a bed of Zucchini Linguine  |  Zucchini and lentil balls with rich Tomato Sauce and Pasta  |  Caribbean spiny Lobster on a bed of wild rice with a Mango Relish and Lime butter sauce  |  Thai Coconut Chicken with Jasmine Rice – Spicy ginger and chilli chicken enhanced with the exotic flavours of coconut and lime, served over a bed of jasmine rice.  |  Spanish Paella with Seafood, Chicken and Chorizo  |  Pan-Seared Mahi Mahi on a bed of potato gnocchi with a Mediterranean sauce


One of the following:

Apple Pie Roses with Ice Cream and fresh berries  |  Chocolate Hazelnut cheesecake  |  Tiramisu Cake  |  Mini Carrot Cakes with Orange Sauce & Honeycomb crumble  |  Caramelised Pears with Vanilla Ice Cream  |  Vegan Chocolate Banana mousse served with mixed berries and coconut flakes.  |  Nutty Mango Delight – Juicy fresh mango folded into a sweet combination of natural Greek yoghurt and dark brown sugar served with a sprinkling of chopped hazelnuts.  |  Light and Creamy Oreo Truffles  |   Key Lime Mini Tarts with a duo of strawberry and Mango Coulis  |  Caramelised Banana Spring Rolls with Mango Lime Sorbet


One of the following:

Lamb & Feta Balls with garlic yoghurt dip  |  Crab and Avocado Filo Baskets  |  Bacon-wrapped dates stuffed with Goats cheese.  |  Teriyaki Salmon and Cucumber  |  Caviar Flowers  |  Crackers topped with Brie, Honey and nuts  |  Tomato, Mozzarella & Basil Stacks with balsamic glaze  |  Savoury Parmesan Swizzle Sticks Served in a Shot Glass of Roasted Garlic-Herb Dip  |  Vegetable Spring Rolls

Ship’s Bar

Soft drinks, sodas, water, beers and spirits are available all day for your enjoyment on Yolo.
Our Spirits include Smirnoff Vodka, Gordons Gin, Johnny Walker Red Label, Jose Cuervo Tequila, Bailey’s, Jack Daniels, Cruzan Rum, Goslings Rum, Bacardi, Hennessy Brandy.
Red and/or White Wines.