Solis | 34m/111’5 | Mulder Shipyard | 2015
Main Deck
Sun Deck
Main Salon
Dining
Master Stateroom Main Deck
Bathroom
Master Stateroom Lower Deck
Convertible Twin Staterooms
Crew Profile SOLIS Captain: Olof Templeman Nationality: British Date of Birth: 01-02-70 Having been around boats since an infant, it was at the age of 8 that Olof was sent by his Swedish Grandfather to a summer sailing camp organised by the Swedish Navy. It was here that he earned his first sailing qualification. Some years later and working in the Middle East he was introduced to diving. Olof became an enthusiastic diver and qualified as a Divemaster and Technical Diver. It was an old ‘Dive Buddy’ that introduced Olof to professional yachting. Thousands of sea miles and certificates later, Olof became Captain of several large vintage and modern yachts. Clearly motivated about all things marine, his last ten years have been spent building a solid reputation for commanding successful charter and private yachts. Chief Stewardess: Naomi Pritchard Nationality: British Date of Birth: 09-10-65 Naomi grew up in rural Essex, England and was immersed in a culture of good food and hospitality from a very early start. After a career in the Lloyds of London insurance market, Naomi trained at Leith’s School of Food and Wine and went on to set up her own hospitality company based in London, organising regular events for clients such as the Royal Netherlands Embassy and the English Theatre Touring Company. A suggestion from a family friend and yacht broker lead Naomi to become curious and then very interested in the possibilities of working in the yachting industry. Naomi met Captain Olof Templeman at the end of her first season, leading to a very successful Captain/ Chief Stewardess partnership of over 7 years. Chef: James Snelleman Nationality: Australian Date of Birth: 17-7-83 James grew up in the northern suburbs of Melbourne and his travels to China ignited his love for food. From there he embarked on a journey to work for some of the finest chefs in Australia. This opened his eyes to natural and indigenous food sources, and he likes to hike alongside coastlines, forests and beaches in search of elusive samphires, mushrooms and edible flowers. He loves cooking for the body and for the soul. Being his first season, he is excited to glean from old food cultures around the world, and showcase them through the lens of his unique style. CREW
Crew Profile SOLIS 2nd Stewardess: Jessica Ochoco Nationality: Filipino Date of Birth: 2-8-86 Jess was born in the Philippines but migrated to Hong Kong when she was only 9 months old. She attended and graduated from university in Western Australia, but found her calling in the hospitality industry. She work in one of the best restaurants there, which further fuelled her love for guest care, food and wine. Looking for a new challenge, she has recently joined the yachting industry. She is an intrepid traveller, and even though she can already speak three languages, she would like to learn more, so that she can have a more wholesome understanding and experience of different cultures. Engineer: Sophienne Labidi Nationality: French Date of Birth: 28/02/1987 Sophiene “Sof” , 27 years old was born and raised in the east south of France. There is received his engineering bachelor while working for different type of engines as apprentice. In 2013, after being graduated by the maritime merchant university of Marseille, he started his career in the yachting industry. Sof has a passion for travel, meeting new peoples and interest for extreme sports. Mate: Luis Chagas Nationality: Portuguese Date of Birth: 18/06/1980 Born and bread in the coastal waters of Portugal. Luis has been a keen sailor, avid water sport enthusiast since the age of 8. Approximately 7 years ago it was inevitable to bring this sea passion to his work. The drive to become a Captain and a Master Diver one day, makes Luis a forever smiling and happy crew Member that is ready for anything and any dive. CREW
James Snelleman Seven Day Guest Menu Breakfast Continental Breakfast baked goods, cereals, bircher, fresh fruit and cold cuts. and choice of Zucchini and Corn Fritter with Poached Egg and Tomato Relish Eggs Benedict with Country Ham Hot Smoked Trout Bubble and Squeak Buttermilk and Ricotta Pancakes with Fruit Compote or Bacon and Maple Syrup Boiled Bagels with Smoked Alaskan Salmon, Cream Cheese and Onions Miso Soup with Onsen Egg, Wakame and Tofu Congee with Compoy and Ginger served with choices of fresh fruit juices, smoothies, Mimosa and Bloody Mary
MONDAY TUESDAY Lunch Lunch Kangaroo Tartare, Currants, Hot and Sour Dressing Sautéed Pearl Meat, Verjuice Emulsion, Leek Ash Poached Salmon, Soba Noodles and Wakame Salad Buffet of Fruits de Mer, Charcuterie, Cheeses and Salads Spiced Quince with St. Agur and candied Walnut Apple Tarte Tatin, Whisky Ice Cream Dinner Dinner Oysters, Fingerlime, and Champagne Granita Toro Tuna Tartare, Beluga Caviar and Buckwheat Abalone, Pork Jowl, Macadamia Purée and Holyflax Black Russian Tomatoes, Sheep’s milk Yoghurt, New Zealand Dorper Lamb Rack, Smoked Morels with Beetroot Oil and Basil Pinenut Dressing and Forbes sauce Aylesbury Duck, Black Figs, Beetroot and Mulberry Thousand Layer Apple Cake with Burnt Butter Ice Cream, Salted Caramel Oat Biscuit Arbequino Olive oil Ice Cream, Mandarin and Black Olive WEDNESDAY THURSDAY Lunch Lunch San Daniele Prosciutto, White Peach, aged Balsamic Grilled King Prawns with Miso Butter Grilled Maine Lobster, Pearl Meat Butter, Fingerlimes Wagyu Beef Burger, Zuni Pickle, Hand-cut Chips Rum Baba, Spiced Anglaise Jasmine Tea Creme Caramel Dinner Dinner Sardine, smoked Oil, Jamon and Radish Beluga Caviar with Traditional Accompaniments Fresh Tagliatelle, white Alba Truffles and Pecorino Seared Scallops, Corn Custard, Spring Onion Vinaigrette and Pickled Shemiji Mushrooms Whole Flounder carved table side with Burnt Butter and Capers Dry aged Wagyu Rump Cap with Mulled Wine and Lettuce Stems Hazelnut Ice Cream, dehydrated Pistachio Cake and soft Chocolate Lemon and Honey Curd, Fresh Mandarin, Thyme Meringue and Fennel Granita
FRIDAY SATURDAY Lunch Lunch Venison Carpaccio, Juniper, Beets and Horseradish Heirloom Tomato, Burrata and 11 basils Fresh Linguine, Broccoli, King Prawns, Chilli and Barbecue Pork Ribs, Coleslaw and Potato Salad Garlic Pecan Pie, Caramel Custard Apricot Mousse, Creme Fraiche and Pistachio Sponge Dinner Dinner Pork Tail and Brioche Sandwich Chilled Almond Soup, Crab, Grapes, Sherry and Paprika Langoustine with Chicken and Tarragon Floss and White Onion Sauce Grilled Cucumber, Hot-Smoked River Trout and Belton Cheddar Cream Baked Gnocchi with Taleggio, Caper Raisin Vinaigrette and Black Truffle Smoked Ox Tongue with Dried Myrtus Berry and Vanilla Vinaigrette Yoghurt and Cardamom Pannecotta with Spiced Blackberry and Shortbread Apples cooked in Chamomile, Triple Cream Cheese, Walnut Grisini SUNDAY Lunch Fried Duck Eggs with Grilled Asparagus, Parmesan Red Mullet, Chanterelles, Saffron Sauce Poached Mandarin, Caramelised Sauternes, Almond Dinner Fried Mussel with Coastal Bone Fruit Poached Bresse Chicken with Egg Yolk Emulsion and Grilled Leeks Seared Tuna with Sautéed Treviso and Pickled Chard Stems Pain Perdu with Roasted Peaches and Honeyed Mascarpone
James Snelleman -Menu Photos Grilled cucumber with Pyengana cheddar and holyflax Compressed lettuce stems, confit leeks, and mulled wine Snow Crab with sour clover and mandarin Aylesbury duck breast with macadamia and bergonia Fromage ice cream, fresh and dried Pear sorbet, Maidenii vermouth and lavender blueberries and chrysanthemum Disclaimer - some pictures are from Attica’s website, where James has spent 5 years as Senior Sous Chef, and has helped create these dishes. These remain part of his repertoire.
M/Y SOLIS WATER SPORTS SLALOM WATER SKI X 1 ADULT WATER SKI X 1 CHILDREN WATER SKI X 1 WAKEBOARD X 1 JOBE LUNAR – 3 PAX FULL 7MARES DIVING GEAR X 6 BCD REGULATOR OXIGEN TANK COMPUTER
SNORKEL ADULTS AND CHILDREN MASK FINNS TUBES SEA DOO SPARK X 1 + YAMAHA CUSTOM STAND UP JET SKI X 2 JOBE STAND UP PADLE SURF BABY POOL
Recommend
More recommend
