Samana 59 LA PERLE

Samana 59 LA PERLE is a 59 ft Fountaine Pajot sailing catamaran accommodating up to 10 guests in 5 cabins. Built in 2025. Cruising areas: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US) +1 more.

Meet the Crew of LA PERLE

Where Seamanship, Fine Dining & Island Adventure Unite.

“Every voyage aboard LA PERLE is an immersion in the art of ocean living.”

Captain Jaden Butterworth

Master of Seamanship • Fishing & Dive Specialist

Born along South Africa’s north coast, Captain Jaden grew up on the water—fishing, diving,

and navigating the wild Indian Ocean. That upbringing shaped a lifelong instinct for the sea,

now refined through years of professional yachting and scuba instruction across the

Caribbean. Calm, confident, and endlessly enthusiastic, Jaden brings precision seamanship

and a deep respect for the ocean to every voyage. Guests benefit from his intimate

knowledge of secluded anchorages, vibrant reef systems, and uncharted fishing grounds.

Whether you’re joining him on a dawn fishing run, exploring hidden dive sites, or gliding

into a sunset mooring, Captain Jaden ensures every detail is effortless, safe, and

unforgettable.

“Jaden’s passion for the ocean is magnetic—you feel it the moment he sets the sails or drops

anchor over a coral reef.”

Chef Michael O’ Brien

Culinary Artist • Dive Master • Creator of Moments

From Pretoria’s rolling farmlands to the galleys of luxury catamarans, Chef Michael brings a

soulful approach to cuisine that blends technique with imagination. A culinary-trained chef

and certified dive master, he turns fresh Caribbean ingredients into sensory art—handcaught fish grilled to perfection, tropical fruit coulis, and breads baked at dawn. Michael’s

culinary philosophy is simple: authenticity, freshness, and joy. He curates each menu to

reflect the mood of the voyage—vibrant seafood lunches after a dive, refined wine-paired

dinners beneath the stars. His plating is elegant; his flavors, unforgettable.

“The ocean provides the ingredients—Michael provides the magic.”

Deck/Stew Jessica Dawn Scott

Hospitality Expert • Open-Water Diver • Water Sports Guide

Jessica embodies the grace and versatility of modern yachting service. With a background in

hospitality and an adventurous spirit, she moves seamlessly between deck and interior—

ensuring every guest experience is refined yet relaxed. From elegant table settings and

silver-service dining to assisting with scuba gear, paddleboards, or E-foils, Jessica makes

every moment flow beautifully. Her warm, attentive energy transforms LA PERLE into a

sanctuary at sea. Whether she’s serving sunset cocktails, leading a guided snorkel, or

arranging a private beach picnic, Jessica’s touch elevates each experience into something

personal and memorable.

“Jessica has a rare gift—she makes luxury feel natural.”

The LA PERLE Experience

Fine Dining • Scuba Adventures • Sport Fishing • Water Sports •

Island Luxury

Your days aboard LA PERLE unfold like the tide—each moment a new discovery. Begin the

morning with a sunrise dive led by Captain Jaden, then reel in the day’s catch as the first

rays touch the bow. Chef Michael turns it into a delicate lunch, perfectly paired with island

flavors. Spend the afternoon wakeboarding, paddleboarding, or simply floating in turquoise

serenity as Jessica attends to every detail on deck. As dusk settles, champagne bubbles, the

sky blazes gold, and another unforgettable evening begins—where stories, laughter, and the

rhythm of the ocean come together under Caribbean stars.

“Step aboard LA PERLE—where luxury meets adventure, and every wave tells your story.”

Sample menu (7 days ) Breakfast

Hot

Eggs

Bacon

Sausage

French toast

Pancakes

Chef’s sea Breakfast Plate

Eggs benedict

Cold (Set up Every Morning)

Fruit platter

Yogurt

Muffins

Toast

Note! All breakfast will have a cereal station set up as well as choice of a chef’s hot breakfast plate.

Lunch

· Fish Tacos with Vibrant Watermelon Salad.

Freshly caught tuna , red cabbage, cilantro, avocado, tomato, fresh citrus sauce

· Chicken Pesto Pasta Salad.

Grilled pesto chicken breast, cherry tomato, sweet peppers, goat’s cheese, fusilli

· Grilled Grouper Fillet with Styled Greek Salsa Salad.

Grouper fillet, mango, red cabbage, cucumber, olives ,feta Greek salsa dressing

· Cheeseburgers in Paradise/ Sweet Potato Fries/ Pulled Wild Leaf.

Homemade cheeseburgers, brioche bun, bacon jam, roman lettuce, sweet potato fries

· Cheese/ Onion/ chicken / Quesadillas with Honey Mustard Salad.

Pan seared chicken, onion, freshly grated cheddar/pepper jack, lightly toasted tortilla

· Beef Kababs with Fresh creaser Salad.

Prime cut of beef cubed, onions, peppers, courgettes

· Catch of the day/rice/ grilled vegetables.

Freshly caught mahi-mahi, basmati rice, peppers, courgettes and aubergine

Canapes

· Whipped Wild Honey/ Watermelon/ Cracker.

Honey that is whipped in a machine that is dressed over watermelon cubed, water cracker

· Homemade hummus and Crudites.

Carrots, celery, cucumber, blended chickpeas

· Creamy Spinach Dip.

Spinach, parmesan cheese, sour cream, secrete spices baked to perfection

· Mini Bacon Pancake Bites

Confit bacon placed on a savory flour bite

· Melon Wrapped Prosciutto.

summer melon wrapped in prosciutto

· Popcorn Chicken Bites/ Olives.

Battered chicken cubed fried to perfection with deli olives

· Arancini balls.

Italian rice balls flavored with saffron and herbs lightly fried

Starters

· Rice Paper Wrapped Mushroom and Shrimp/ Spring Rolls.

Sautéed mushroom, spring onion, blanched shrimp, rice paper

· Bruschetta/ Garlic Caprese Bread.

Cubed tomato petal, garlic, parsley bread

· Prawn Cocktail.

Tomato, horseradish and sugar syrup, grilled prawns

· Bacon Wrapped Scallops.

U10 scallop, deli bacon

· Rolled Cucumber with Cream Cheese and Sun-Dried Tomatoes

Thinly sliced cucumber, cream cheese, chopped sun dried tomatoes

· Caramelized Onion and Brie Tartlets.

Brewed white onion, brie cheese, savory tart

· Melon of the land and sea.

Sliced melon, brushed with apricot jam

Mains

· Beef Roast/Carrots/ Steamed Baby Potatoes/Gravy.

Prime beef cut, blanched carrots, baby potatoes, beef fat sauce with cream split

· Meatloaf Pasta.

Tomato based minced loaf crumbled on top of tagliatelle

· Beef Fillet/ Pommes Anna/ Rainbow Carrots/Jus.

Fillet of beef, layered potatoes, grilled carrots, beef trimming sauce

· Grilled Sea Bass/ New Potatoes/ Grilled Corn/ Parsley Sauce.

Sea bass, boiled potatoes tossed in cilantro, corn, flour-based sauce with parsley

· Creamy Bacon and mushroom pasta with Garlic Bread.

Roasted mushroom and bacon tossed in a creamy sauce, linguini, garlic bread

· Chicken Stir-Fry with Glass Noodles.

Flame grilled chicken breast, mixed vegetables, glass noodle Thai chili sauce

· Flamed grilled lamb/ garlic crushed potatoes/asparagus.

Local sourced lamb rack / potatoes roasted in garlic oil, steamed buttered asparagus

Dessert

· Crème Brulé.

Set custard with a burnt sugar top

· Lemon Posset.

Cream set with lemon juice and sugar

· Cheesecake.

Deconstructed base with a traditional cheesecake top

· Chocolate Fondant.

baked chocolate with a runny Centre

· Key Lime Pie.

Baked condense milk, lime juice and sugar, cracker base

· Poached pear/ caramel ice cream

Boiled pear in red wine with cinnamon, cloves and sugar, Caramel swirl ice cream