CAPTAIN
Scott Anderson

Scott didn’t plan on a career at sea. After more than fifteen years working in the IT world, a simple moment put things into focus. He was sitting on the high-side rail of a sailboat heeling hard, sandwiched between friends and balancing the boat for speed during a casual weeknight race. In that moment, he realized those were the times he felt most alive. It was also the first time he seriously considered whether he could make a living doing something he loved.

From that moment on, Scott committed fully to sailing and built a professional career on the water. Over the past decade, he’s captained and crewed everything from small performance boats to large luxury superyachts, with experience spanning from the Caribbean to the Mediterranean and beyond. With a genuine love for the ocean and a fun-loving, easygoing presence onboard, time with Scott is relaxed, well-run, and simply a good time.




CHEF
Valentina (Leni) O'Shea

Valentina, known to many as Leni, grew up on and around the water, helping in her family’s dive shop from a young age. This early start gave her a natural comfort with the sea and a love for welcoming people into its world. Over time, she combined that passion with her love of cooking leading her to pursue a career as a yacht chef.

After completing her Anchors & Aprons yacht chef training and earning her STCW Basic Safety Training certification, Leni has worked in a variety of hospitality settings.

Leni believes that food is more than just nourishment—it’s about bringing people together. Her goal is to create meals that make guests feel at home while still delivering the excitement of new flavors and beautiful presentation. Beyond the galley, she shares her enthusiasm for scuba diving, sailing, art, music, and travel, which helps her connect with guests on a personal level.

 

Brokers, please use the preference sheet located in the Brokers' Notes section. 

STANDARD SHIP'S BAR

These are the standard options onboard; however, please let us know if you or your guests would like other items added for your charter. Keep in mind, there may be an added cost for premium or higher-end brands, or for those clients requesting extra alcohol outside the norm.

VODKA 
Titos, Stoli 
TEQUILA 
Los Corrales (Silver), Mi Campo, Teremana (Reposado), Milagro (Anejo) 
RUM 
Pussers, Captain Morgan White Rum, Blue Chair Rum (Coconut) 
LIQUEUERS 
Cointreau, Grand Marnier, St Germain – Elderflower Cordial, Kahlua, Aperol, Antica Formula (Red Sweet Vermouth), Baileys (Irish cream), 
Disaronno (Amaretto), Frangelico (Almond) 
GIN 
Tanqueray, Bombay Gin, BVI Gin 
WHISKEY 
Jameson, Jack Daniels, J&B Scotch, Johnny Walker Red,  
BOURBON 
Bulleit Bourbon 
BEER 
Red Stripe, Corona, Carib, President, Coors Light, Heineken 
SELTZERS | MIXERS 
Bitters, Soda Cans Canada Dry, Tonic Cans Canada Dry, Elderflower Tonic Water Bottles, Tripple Sec Mr Boston Barton Triple Sec, Pineapple Juice, 
Orange Juice, Cream of Coconut  
SOFT DRINKS 
Coke, Diet Coke, Sprite, Ginger ale , Ginger Beer  
WINES  
Chardonnay (2023 Preignes le Vieux Chardonnay Igp Pays d'Oc) 
Pinot Grigio (2022 Kris Pinot Grigio delle Venezie) 
Sauvignon Blanc (2023 J. De Villebois Sauvignon Blanc Vin de France) 
Pinot Noir (2022 Domaine d'Altugnac 'Les Turitelles' Igp Pays d'Oc Pinot Noir) 
Cotes du Rhones (2022 Collines du Bouridc 'les Figuieres' Syrah Igp Pays d'Oc) 
Cabernet Sauvignon (2023 Domaine Preignes le Vieux Cabernet Sauvignon Igp Pays d'Oc) 
Merlot (2022 Domaine Preignes le Vieux Merlot Igp Pays d'Oc) 
Rose (2023 Robert-Vic 'Ohlala' Igp Pays d'Oc) 
Bubbles (NV Perlage Prosecco) 
CHAMPAGNE  
(*surcharge may be applied) 
Moet Imperial
Veuve Clicquot Brut Yellow Label

 

 

SAMPLE MENU

Eggs benedict, prosciutto wrapped asparagus & hollandaise sauce
 breakfast burrito with mexican style scrambled eggs, crumbled feta and
 fresh salsa
 english breakfast stack on hash brown rosti with bloody mary sauce
 french toast, grilled peaches & whipped vanilla marscapone
 banana bread, espresso butter and caramelised banana
 LUNCH
 Crispy breaded shrimp tacos, cilantro lime slaw and avocado crema
 caprese style tomato carpaccio , balsamic pearls and homemade foccacia
 thai style coconut chicken skewers with satay slaw
 sweet soy & Citrus baked salmon and sesame ginger noodle salad
 Middle eastern spread; hummus, muhammara, lamb koftas, flatbreads and
 tabouleh salad
 APPETIZERS
 Roasted Grape, brie & Thyme crostini
 whipped minted feta dip, pomegranate molasses with crudites
 trio of scones; salmon & cream cheese, beef & horseradish and
 strawberries & cream
 saffron devilled eggs
 DINNER
 herb crusted rack of lamb, crispy polenta and pan roasted broccoli
 poached lobster & Champagne truffle risotto 
pork loin, parsnip puree, spiced apple sauce and maple roasted carrots
 mediterranean sea bass, caponata and crushed potatoes 
Sri lankan cashew curry, coconut rice and spiced chickpeas
 DESSERT
 Apple crumble cheesecake with sticky toffee sauce 
baklava pudding with rum & raisin ice cream 
Grilled caramelised pineapple with coconut sorbet
 Lemon meringue cheesecake
 Salted caramel brownies with cream

https://form.jotform.com/VICrews/harmony-preference-and-charter-info