M/Y Fathom Sea Dreams Main Deck Main Salon & Dining Area - - PowerPoint PPT Presentation

M/Y Fathom

Sea Dreams

45m - 2007

Main Deck

Main Salon & Dining Area

Master Stateroom

Double Staterooms

Twin Stateroom

Bridge Deck Alfresco Dining

Upper Salon

Sun Deck

1 | P a g e CREW PROFILE M/Y Fathom FATHOM’s pristine condition and first-class service is payable to the hard work of our professional crew. All 9 crew members of FATHOM have been brought together for their ‘can do’ attitude and their genuine enthusiasm for assuring that guests have a memorable experience onboard. They have a high sense of responsibility and safety awareness and participate in ongoing training programs aboard the yacht. The varied cultures and backgrounds of the crew have resulted in a dedicated team who provide an exciting and friendly atmosphere. The crew of luxury motor yacht FATHOM look forward to welcoming you on board.

CAPTAIN – OSCAR WOLLHEIM

SOUTH AFRICAN LANGUAGES: ENGLISH, AFRIKAANS DOB: 24/03/1966

Oscar has been present from the early days of FATHOM ensuring that she continues to operate at her fullest potential. He joined the luxury motor yacht in May 2007 whilst she was still in the build program, and his enduring commitment is reflected in the FATHOM of today. Due to Oscar’s navigational skills, the fully equipped vessel stands by ready to take you to the most magnificent locations, exciting happenings, and idyllic anchoring spots. Oscar has always had a passion for the sea, and started sailing with his family when he was a

• child. As a young man, he went on to compete in the world windsurfing championships.

Oscar started his yachting career as chief officer on Princess Tanya, and later on Rosenkavalier and Princess Lauren. His first charter Captain’s position was on the busy charter yacht Princess Nina. He then progressed, with his class 4 ticket certification and subsequently accepted the position as captain on board the CRN 38m M.Y. Elisabeth F. The experience gained on several yachts provided him with an extensive knowledge of the Mediterranean and the Caribbean. Over the years Oscar has become a well-respected and very experienced Charter Captain and is always pleased to welcome clients on board. In his free time Oscar loves to snowboard and kite surf. He also enjoys extreme 4x4, which he does when he is at home in Cape Town with his family. Oscar is a commercial diver, windsurfer and sailing instructor. ____________________________

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FIRST MATE – CRAIG PHILLIPS

NEW ZEALANDER LANGUAGES: ENGLISH DOB: 21/08/1979

Craig grew up in Tauranga, New Zealand. Having a passion for the water he also learned how to dive and surf.He is a keen fisherman and enjoys all activities involving the water. Having now been in the yachting industry for over 5 years cruising the Med, Caribbean, South Pacific and Atlantic Craig has built a good knowledge of some of the world’s oceans and islands. With over ten years in the Superyacht construction industry, Craig is a key crew member who enjoys life onboard. Always taking an opportunity to go travelling, explore new places and meeting new people keep this a long term career goal. ____________________________

BOSUN – JACK STEDMAN

BRITISH LANGUAGES: ENGLISH DOB: 18/03/1987

Jack was born and raised in the South of England. After completion of school and a working holiday in Australia, he returned to the UK and completed his Yacht Master Offshore Ticket and Powerboat Licenses, and then began work in the South

• f France as a deckhand on a 62m Super Yacht in 2012. For the

past few years he has been working alongside his partner Sammy

• n smaller vessels as the First Mate, focussing on his courses and

training towards his Officer of the Watch Ticket, and has completed a Caribbean season in 2015. Finally, he joined Fathom alongside our Chef in early 2016. ____________________________

DECKHAND – THOMAS LE BOZEC

FRENCH LANGUAGES: ENGLISH, FRENCH DOB: 01/09/1997

Thomas grew up on Reunion island in the Indian Ocean where he developed a love of watersports and boating. He moved to Cape town , where he finished of his last few years of school. After doing his licences he came to France where he was employed on Fathom. He is a keen kitesurfer and competes in stand up paddle board races ____________________________

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CHIEF STEWARDESS – ROBYN PHILLIPS

BRITISH LANGUAGES: ENGLISH DOB: 08/09/1986

Robyn grew up in a coastal town in England and has always had a passion for travelling. At the age of 21 after completing 5years in the Hospitality Industry Robyn travelled around Asia and the South Pacific for 6months. After catching the travel bug, she boarded a yacht in Turkey and for the past four years has travelled extensively. Robyn loves the outdoors and enjoys ethnic cooking, authentic to the country she has

• travelled. Robyn is bubbly, energetic and friendly. She has great attention to detail and is

bound to make your stay onboard FATHOM enjoyable. __________________________________

2nd STEWARDESS – HEATHER JAMES

BRITISH LANGUAGES: ENGLISH DOB: 02/09/1988

Heather grew up in the South West of the UK and furthered her studies with a degree in History and Religion after being influenced by the cultural city of Dubai, where she lived for a year, and the ancient city of Bath. Heather supported herself with working in the hospitality industry and has a great love for travel. After working in France, she joined the yachting industry to meet new people, travel further and to fine tune her previous hospitality experience. Heather hopes to develop her skills and widen her experience ensuring that each guest has a memorable and enjoyable trip on board FATHOM. In her free time, Heather enjoys trekking, diving and snowboarding as well going to the movies and socialising with good friends. __________________________________

STEWARDESS – AMY JACKSON

NEW ZEALAND LANGUAGES: ENGLISH DOB: 21/08/1990

Amy was born in England and grew up in New Zealand, where she worked as an event coordinator before deciding to pursue her passion for travel. She relocated to London in 2014, and was based there while she explored Europe. Amy moved into the yachting industry to continue her exploration of the world, and to build on her event coordination

• skills. Amy loves to meet new people, explore new places and enjoys
• utdoor activities such as hiking.

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ENGINEER – DAVID FRAU

FRENCH LANGUAGES: FRENCH; ENGLISH DOB: 07/08/1985

David was born in the French Riviera, After being around boats all his life, he enjoyed a career in the Merchant Navy. After almost ten years sailing on commercial ships, he decided to enter the yachting

• industry. His Merchant Navy and yachting background give him the

ideal qualifications to do so. After his first seasonal job on M/Y Astro, he now works full time on M/Y Fathom. David has a passion for spearfishing and freediving, and enjoys the exciting opportunity for travelling all around the world working on boats. __________________________________

CHEF – SAMANTHA KERSE

AUSTRLALIAN/NEW ZEALANDER LANGUAGES: ENGLISH DOB: 09/11/1990

Sammy grew up by the ocean in Australia and her passion for food was passed on to her from her mother, who was also a

• Chef. Sammy ascertained her base of culinary knowledge at a

young age, from her Mum at home, and in various commercial kitchens run by her Mother. During this time Sammy began her formal training as an Apprentice Chef in a contemporary Australian restaurant. At 18 years old, her hunger turned towards travel, culture and the Sea, and she took a job catering for large groups on tourist Sailing vessels in the Whitsunday

• Islands. This experience lead to a love of Scuba diving, which took Sammy on various

adventures in South East Asia and the Pacific Islands over the following few years, and during her time living and working in countries such as Fiji and Thailand, she developed a taste for and understanding of various Asian cuisines, and these delicate fusions are still evident in her current Menu´s. Eventually her boating experience brought her to the yachting industry in Europe, and through her time working with local chefs in France, and doing specialty training in the UK, she learned the art and rules of traditional French Gastronomy, and expanded her knowledge of high quality produce and fine foods. In 2014 she returned to Australia and completed her Chef Qualification through an apprentice-based job in a fast paced restaurant. With this, she headed back to yachting and worked as sole Chef on a heavy Charter Yacht in the Adriatic Sea, before starting on Fathom in early 2016.

SAMPLE MENU

by Chef Samantia Jay Kerse BREAKFAST Standard Selection; Freth home-baked Breads, toasued to order witi a selections of Conservet and Spreads Astorument of Cereals and Muetli, served witi a choice of Milks & Y

• ghurus

Seasonal Fruit Salad or Platuer Homemade Cinnamon and Pear Bircher Muetli witi Berry Covlit and Greek Y

• ghuru

Selection of local Cheetet and cured Meats Frethly baked wholemeal Fruit and Nut Muffins Eghs yovr way, cooked to order Selected Daily Breakfasu Special Dith Hot Breakfasu Options; Warm French Crepet served witi homemade Lemon Curd and caramelited Banana topqed witi freth whipqed Cream Spicy Shaksiuka Eghs baked in a rjch Tomato sauce witi smokey Chorjzo topqed witi smasied Avocado and freth Lime Caramelited French Toasu witi tiick-cut Free-Rangf Bacon and Cinnamon Cherry Syrup

SEVEN DAY SAMPLE MENU BY CHEF SAMANTHA JAY KERSE - JANUARY 2016 1

Eghs Benedjct witi juicy leg Ham and wilted Baby Spinach leavet dolmoped witi freth Holmandaite Sauce on Grjlmed Sovrdovgh Amerjcan suyle Whole-wheat Hot Caket smotiered witi PureMaple Syrup and topqed witi freth Blueberrjet and Vanilma Bean Mascarpone Whole Baked Field Musiroom suuffed witi freth Herbs and creamy local Feta accompanied by roasued Cherry tomatoet and topqed witi Crjsqy Bacon and freth Rocket Sweet Potato and Covrgftue Frjtuata served witi Wild Smoked Salmon and a Herb-infused Creme Fraiche LUNCH Entreet; Freth Calamarj witi a sqiced Crusu served on an Asian salad witi crjsq Bean Sprovts and Cucumber dsetsed witi a light Lime and Setame emulsion Creamy Feta and Olivet Marjnaded in Garlic and Herbs

• n a Salad of Baby Spinach, Cherry Tomatoet and red onion

witi freth Lemon and Baby Capers

SAMPLE MENU BY CHEF SAMANTHA JAY KERSE

JANUARY 2016 2

Smoked Salmon Parcel filmed witi a Crab and Celery removlade topqed witi a refrething Avocado and Mango Salsa Cream of Cauliflower Sovp witi a hint of White Truffle served witi crjsq Parmetan Toasus Vietnamete Rice Paper Rolms filmed witi King Prawo, Avocado and Asian Herbs served witi a zetty Lime and Coconut djpqing sauce Grjlmed Halmovmi & Citrus Salad

• f Blood Orangf, Grapefruit and Tangfrjne

tosted witi Micro Herbs and a local Olive Oil dsetsing Tom Kah Gai Tiai-suyle Coconut sovp witi Asian Greens, Vermicelmi Noodlet and tender poached Chicken Breasu Mains; Grjlmed Lobsuer witi a creamy Béarnaite sauce served witi Lemon infused Asqaragus and Paprjka Potatoet Baby Chicken Marbelma slow cooked witi Fruits and Olivet

• n Herb and Almond Covs Covs witi Baby Spinach Leavet

SAMPLE MENU BY CHEF SAMANTHA JAY KERSE

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Grjlmed filmets of Sea Bast marjnaded in Lemon and Dilm topqed witi a Beetroot and Cucumber Salsa

• n sqiced Sweet Potato Purée

Tender Lamb Shanks slow cooked witi vegftablet in a Moroccan sqiced Jus served witi Persian Jewelmed Rice of Cranberrjet and Pine nuts delicately infused witi Saffron and Cinnamon Crying Tigfr Beef Tagliata and a crjsq Asian salad, witi Tiai suyle Sticky Rice and a Chilmi Peanut sauce Char-grjlmed brochetuet of marjnaded Lemon Chicken

• n a bed of aromatic Quinoa Salad

garnithed witi Green olive Tapenade Freth Mustels, Prawos and flaked Salmon tosted tirovgh hand-made Tagliatelme Pasua in a Tomato Cream sauce, witi baby Rocket and Caper-berry Tomatoet CANAPÉS AND HORS D’OEUVRES Caprete Salad Bite of Cherry Tomato, Buffalo Mozzarelma and Baby basil dsizzled witi Balsamic Reduction and Olive Oil Smoked Salmon Movste, on a crjsq rovnd of Cucumber delicately topqed witi Quail Egh, Salmon Roe and Freth Dilm

SAMPLE MENU BY CHEF SAMANTHA JAY KERSE

JANUARY 2016 4

Hand-made Asian astorument of sueamed Duck dumplings witi a Gingfr djpqing sauce Shiitake Musiroom Sprjng Rolms witi Corjander Petto, and miniature Chicken Brochetuet in a rjch Satay Sauce Indjvidual Currjed Lobsuer Salad served on a Pastionfruit Creme topqed witi Sprjng Onions and Tobiko A rjch Broccoli and Blue Cheete Sovp served in a sip-sized siooter accompanied by a Phylmo Pasury Crovton Zetty Tuna and Onion Taruare, served on a Miniature Popqadom garnithed witi a Horseradjsi Movste Indjvidual Coconut crusued Crab cake topqed witi a light Mango Movste and zetty Corjander Salsa Susii platuer witi a selection of Maki Rolm filmings, includjng raw Salmon,Tuna and Prawo paired witi freth vegftable filmings, and garnithed witi Wasabi, Soy and Pickled Gingfr DINNER Entreet; Fijian Ceviche of Coconut witi freth Snapqer infused witi Gingfr, Chilmi and Lime served over crjsq Cucumber and Red Onion Hand-made Pork and Prawo Dumplings witi a petit Radjsi Salad and sqiced Tamarj Dipqing Sauce

SAMPLE MENU BY CHEF SAMANTHA JAY KERSE

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Chef ’s owo Terrjne of Ham Hock and Musuard Seeds served witi crjsq Caper Berrjet, crusuy Bread and a light Asqaragus Movste Pan Seared Scalmops in a Chardonnay Beurre Blanc witi freth Dilm topqed witi crjsqy Pancetua flaket Delicate Veal Carpaccio witi a petit salad of Rocket, Parmetan and Pine Nuts dsetsed witi a Truffle infusion Roasued Red Pepqer and Tomato Velovte Sovp swirled witi a Herb Cream and served witi Home-made Olive Focaccia Creamy Musiroom filmed Phylmo Taru topqed witi crjsqy smoked Bacon and siaved Garlic Covrgftuet Mains; Eye Filmet of Grast-fed Beef witi a creamy Musiroom Pâté alongside twice cooked hand-cut Potato Chips witi Sweet Pea puree and Balsamic Vine Tomatoet Setame crusued seared Tuna sueak served witi Wasabi infused Potato Masi, crjsq Broccolini and dsizzled witi a zetty Gingfr Syrup

SAMPLE MENU BY CHEF SAMANTHA JAY KERSE

JANUARY 2016 6

Slow Cooked Mastaman Curry of Beef Cheeks served witi sueamed Setame Bak Choy and Fragrant Jasmine Rice witi Corjander and Chilmi Pan seared-Duck Breasu witi a Mulmed Wine Glaze

• n a creamy Celerjac pureé

witi Pepqered Wild Musirooms and Micro Herbs Rovletue of Lamb suuffed witi Spinach and Sun-dsied Tomatoet retting on a bed of Rosemary infused smasied Potatoet witi Goats Cheete accompanied by a Poru Wine Jus and Baby Peas Handmade Toruelmi parcels witi a creamy Eghplant and Goats Cheete filming tosted in a Sun-dsied Tomato Petto witi freth Basil Leavet Crjsqy Skin Barramundj Filmet

• n a Parmetan and Sweet Potato Rösui

topqed witi a freth Tomato Salsa Verde DESSERTS Dark Chocolate Fondant served witi Rasqberry Gel and Vanilma Bean Ice Cream Chai Poached Pear served witi Chocolate Velvet sauce and Coconut infused Creme

SAMPLE MENU BY CHEF SAMANTHA JAY KERSE

JANUARY 2016 7

Key Lime Pie witi toasued Merjngue and creamy Rasqberry Gelato Zetty Lemon Postet witi a toasued Macadamia crumb and freth Berrjet Creamy toasued Coconut Pannacotua served witi Freth Mango Covlit Rich Chocolate &Hazelnut Baked Fudgf Cake witi Creamy Frangflico Ice-Cream and Hazelnut Praline Vanilma Bean Greek Y

• ghuru Cheetecake

under a summery Strawberry Compote, witi a Nut Crumble Crusu

SAMPLE MENU BY CHEF SAMANTHA JAY KERSE

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