LYRA

LYRA is a 67 ft Fountaine Pajot sailing catamaran accommodating up to 10 guests in 5 cabins. Built in 2021 and refitted in 2025. Cruising areas: Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards.

Accommodating 10 guests in 5 Queen guest cabins, all with a private en-suite electric heads, a shower stall and sink/vanity.
All cabins have individually controlled air-conditioning for each cabins comfort. Four cabins are accessed internally and the fifth has its own entrance from the stbd aft cockpit. Each cabin has lots of storage space, both hanging and drawers, and their own TV and sound system. Lyra has luxury linen throughout, and reef safe organic toiletries are provided.

Crew cabins are additional to guest cabins. They are in the Port Aft cabin and Forepeak cabin.

Guests require certification in order to dive.

Max 1 dive per day. No diving first or last day.

Captain Pieter Moller

Pieter grew up on the west coast of South Africa in a small town called Vredenburg, spending weekends and holidays free-diving for lobster.

After 16 years in the family business, the call of the sea finally became too strong to ignore, and he decided to pursue a career as a yacht Captain.

He has a passion for fishing, diving, water sports, and all things ocean-related, and loves sharing these experiences with guests while exploring the beautiful Caribbean. With six years of experience as a Captain, Pieter has put down roots in the Caribbean, which he now proudly calls home.

His first love, however, came long before sailing. As a Divemaster, diving will always be his greatest passion. With extensive knowledge of the ocean and its marine life, he enjoys sharing his enthusiasm and educating the next generation of divers.

When he isn't at the helm, you'll find him crafting Instagram-worthy cocktails. As an accomplished mixologist, he'll make sure you always have a drink in hand.

Chef Julia Creigh

Coming across the seas from the East Coast of Australia, Julia grew up baking alongside her mother and grandmother learning the home classics and passed down family recipes. After a challenging few years working as pediatric nurse during the global pandemic, she took the opportunity to explore the world, tasting culinary delights in many parts of Asia and Europe.

Julia comes from a strong hospitality background working in several established venues in Sydney both behind the bar and front of house. She has completed a number of culinary courses with Le Cordon Bleu, the Australian Patisserie Academy and now Galley Gang and is so passionate about delivering delicious food and a unique hospitality experience.

First Mate GK Hwata

Born in Zimbabwe and raised between Zimbabwe and South Africa, I have always been happiest in the water. Fishing, spearfishing, freediving and scuba diving have always been my greatest passions, alongside volunteering with the National Sea Rescue Institute in South Africa. In 2017, I decided to make the ocean my office and became a scuba diving instructor. Since then, I have been fortunate enough to exploring some of the best dive sites on the planet.

One of my greatest passions is continually expanding my knowledge of the ocean. Over the years, I have completed courses in underwater photography and videography, as well as shark awareness and behavior.

After nine years as a diving professional, the time has come for a new adventure—one that allows me to spend more time on top of the water than beneath it. I am looking forward to creating unforgettable experiences for guests onboard and helping them make memories that will last a lifetime.

T H E H E A R T OF THE YACHT

SHE SAVED LIVES AS A NURSE DURING THE PANDEMIC, AND NOW JULIA IS FOLLOWING HER LOVE FOR CULINARY ARTS WITH A SECOND CAREER AS A YACHT CHEF. SHE IS AN AUSTRALIAN WITH A PASSION FOR TRAVEL. DURING THESE TRAVELS, SHE FOUND HER PASSION FOR COOKING AND EXPLORED THE IDEA OF COOKING ON YACHTS FULL-TIME. NOW IN HER 4TH SEASON, JULIA CONTINUES TO CREATE NUTRITIOUS AND DELICIOUS FOOD IN THE GALLEY. COMING FROM A LARGE FAMILY, BRINGING PEOPLE TOGETHER AROUND A TABLE TO ENJOY A MEAL AND SHARE STORIES IS ONE OF LIFE’S GREATEST MOMENTS IN HER EYES, AND SHE CANNOT WAIT TO WELCOME YOU ONBOARD LYRA AND SHARE THIS EXPERIENCE WITH YOU ALL.

Breakfast

Smoked Salmon Screggs

Caramelised Pear Brioche French Toast Pomegranate Avocado Hashbrowns

Loaded Breakfast Tacos

Maple Butter Pancake Stack

Lunch

Spiced Beef Koftas, Butterbean, Cucumber & Cous Cous Salad

Yuzu Chicken Caesar Salad, Crispy Pancetta & Caramelised Onion Focaccia

Blackened Mahi Mahi Tacos, Pineapple Slaw with Chipotle Butter Charred Corn

Cajun Butter Shrimp Roll - Brioche Bun, Gem Lettuce, Dill Mayo & Lemon

Thai Beef Noodle Salad - Grilled Lemongrass Strip Steak, Rice Noodles, Nam Jim & Red Chilli

Small Bites

Grilled Peach Bruschetta with Pearl Mozzarella & Basil Oil

Honey Baked Brie Bites with Roasted Walnuts & Thyme

Charred Jalapeño Poppers with Hot Honey Drizzle

Tuna Tostadas with Mango Salsa & Guacamole Charcuterie

Coconut Shrimp with Furikake & Yuzu Mayo

Appetizers

Rocket, Fennel & Shaved Parmesan Salad Charred Prawns, Feta, Mint & Watermelon Salad

Shrimp Aguachile, Cucumber, Avocado, Lime & Cilantro

Thai Crab Cakes, Pickled Carrot & Sweet Chilli Lime Sauce

Romesco Gildas, Queen Green Olives, Pepperoncini, Manchego & Jamon

Mains

Slow Braised Beef Short Rib Ragu - Homemade Tagliatelle, Fresh Parmesan & Basil Oil

Herb Crusted Pork Tenderloin - Cauliflower Puree, Rosemary Potatoes, Blanched Asparagus & Chimmichuri Sauce

Peruvian Spiced Chicken - Saffron Rice, Red Pepper Mango Salsa, Fried Plantains & Aji Verde Sauce

Beef Tenderloin - Pomme Puree, Honey Roasted Carrots, Brussel Sprouts & Red Wine Jus

Seared Red Snapper - Thai Coconut Curry, Garlic Snake Beans & Ginger Scallion Salad

Dessert

Baileys Tiramisu with Shaved Dark Chocolate

Orange Olive Oil Cake, Citrus Cream, Lemon Curd & Thyme

Matcha White Chocolate Panna Cotta with Strawberry Coulis & Maple Sesame Tuile

Tres Leche Cake, Cinnamon Cream & Fresh Strawberries

Hazelnut Brownie with Baileys Marscarpone Cream & Caramelised Roasted Hazelnuts