MORGAN O.I. 41 es un catamarán de 12.5 de eslora, 4.3 de manga y capacidad para 4 personas que cuenta con 2 cabinas y 2 baños. Construido en el año 1981 en el astillero MORGAN O.I..
If discovering the Bahamas in a unique way is what you're looking for, then "Dream Ketcher" is your answer to a perfect Bahamian dream vacation "off the beaten path". You will enjoying sailing along the scenic Cays with Capt. Eric and be mesmerized by the wonders of the underwater world with Nathalie. Nathalie is the Chef/Mate and is also a licensed PADI Instructor ready to help anyone learn the joys of scuba diving. With over 150 Bahamas dives to her credit, she is the perfect guide to this enchanting undersea world.Accommodations:
2 guests in aft cabin double with private head/shower.
2 guests in forward V-Berth with head/shower shared with crew.
New 2015 5" orthopedic foam mattresses on all berths.
2015 new Hardtop enclosure for shade and protection.
A/C may be run all night at dock only, client would pay dockage cost as yacht is normally anchored out enjoying a lovely cove or bay.
- Floating vests for snorkeling
- 10 tanks for diving
- Underwater camera & video for crew use only to take photos of clients
The crew of DREAM KETCHER are a delightful and very professional husband and wife team with a love of travel, the sea, boats, fine food and wine. Both have a background in international sporting event management.CAPTAIN: Eric Savard
Before submitting to the call of the sea Eric was involved in international events' management around the world taking him to 30 countries and 5 continents. He has logged more than 13,000 nautical miles and crossed the Atlantic, sailed the Caribbean, Canada, US, France, Spain, England, Canaries Island and South Africa. He holds a Bahamian Captain's Master A license. Eric has been a recognized Canadian Yachting Assoc. Cruising Sailing Instructor since 2005. He is a French Canadian, bilingual in English and French with a love of people and good food, wine and cheese. Eric is also master of the BBQ grill and the baker of fresh bread.FIRST MATE/CHEF/PADI INSTRUCTION: Nathalie Corond
Her professional career had Nathalie coordinating international world championships for the International Assoc. of Athletics Federation based in Monaco (the world governing body of the track and field sport). This kept her traveling for years and gave her the opportunity to visit 40 countries on 5 continents. She has a BS in Economic Sciences, a BS in Tourism and an MS in Sports Management. In 2006 she moved to Canada with Eric and in 2007 they set sail south. She is a PADI Dive Instructor and has completed over 150 dives in the Bahamas. Nathalie cuisine is strongly influenced by her French heritage but she loves preparing other dishes such as creole and Bahamian as well. Everything on DREAM KETCHER is prepared from scratch and she has her own herb garden aboard including basil, parsley, dill and chives. The underwater photos on the Ebrochure were all taken by Nathalie. Also trilingual, Nathalie speaks French, English and Spanish. DREAM KETCHER SAMPLE MENU
Eating healthy and delicious meals is important year-round and even more so on holiday. Time spent with friends and family means sharing experiences and the wonderful benefit of eating gourmet meals. Nothing to do but enjoy the rich aromas coming from the galley, the artful presentation and table setting, and the incredible taste of each different dish; all created according to individual dietary needs, including gluten-free, nuts, meat or dairy-free. Indeed, we want our guests enjoy the food without concern for what is served on their plates.
We take great pride in our culinary skills. Providing delicious meals is an important part of our trips, and is a favourite topic of conversation among our guests. We consider ourselves connoisseurs of good food and drink; where food is of the highest quality and flavor, expertly prepared and elegantly presented.
Our cuisine is varied and unique, using Nathalie's expertise in French, Mediterranean and Caribbean cuisines (to name a few), and most of the time all mixed together in one meal. To complement the cuisine, Eric loves to share his expertise in wine and cheese and his table-setting skill. You could have up to 12 different items of cutlery and plates per guest, according to what is coming to the table!
The day begins with English Breakfast Tea, Jamaican Coffee, or real hot chocolate; with various juices and a plate of fresh fruit. Depending on your preferences, we can serve your choice of:
- French Brioche
- French Crêpes
- Eggs Florentine
- Skillet Sausage and Potato Hash.
- Otherwise there are various cereals, Puff Pastry Apple Turn Over with Croissants and “Pains au chocolat” to choose from!
- Lobster Tail Salad
- French Country Paté on a bed of lettuce and raspberry vinaigrette
- Quiche Lorraine with Romaine Hearts
- Prawn and Avocado Terrine with Belgian Endive Salad
- Spinach and Salmon Calzone
- Fish and Fennel Feuilleté
- to name but a few of the main course choices.
- Desserts could be:
- Kiwi Gazpacho
- Chocolate Custard Tart
- Fresh Fruits
- all served with special biscuits
This is the time of day when the gastronomes meet around the Captain’s impeccably set dining table. 5-course meals are served every evening.
Our starters could be:
- Appetizers include:
- Fish Dip
- Leek & Mushroom Wraps
- Spicy Fluffies
- Island Samosas.
The main course is the climax of dinner:
- Asparagus Velouté
- Cheese Soufflé
- Three Layer Verrine
- Snails Cassolette
- Spicy Island-Style Veggies
- Conch Salad.
4-Spice Abaco Chicken with okra on a bed of saffron rice
Grilled Local Grouper in Bahamian Sauce on a bed of semolina
Local Snapper in coconut wine sauce, Sautéed Broccoli and Strawberry Risotto
Lobster Tails with their fluffy dress and a Zucchini Gratin
and much much more!
Of course, one must not miss the delectable selection of cheeses
on the Captain’s Cheese Platter. And, you still need room for dessert:
- Mango and Coconut Tart
- Bourbon Vanilla Cream
- Raspberry Soft Cake
- our famous Chocolate Cake with a Melting Salted Caramel Heart!
When you have something to celebrate, we will make our “Super-Secret Special Dessert”!
(We're not telling. You will have to come find out for yourself).
Many guests enjoy after dinner coffee - espresso, Irish or Brazilian - and perhaps a postprandial nightcap - or two.
Our guests always remember dinners with us!