red snapper ceviche with mango, pineapple, avocado and a light citrus vinaigrette, served on a green shiso leaf and topped with sprouting mixed peas and garlic chive sprouts
pan-roasted halibut served with lightly poached white asparagus, steamed broccoli, sun-dried tomato and butter puree, smoky potato puree and a tomato, caper and roasted red pepper butter sauce
warm individual-pan brioche and brandy-soaked sultana bread and butter pudding, served atop orange marmalade puree with chilled vanilla bean creme anglaise and clotted cream ice cream longest-standing crewmember, and while he is pretty busy, he spends his spare time skeet shooting and fishing.
“I have fun fishing with the owner when time allows,” he says, “and I enjoy baking with the owners’ children when they are on board.”
With youth and talent on his side, Van Rooyen seems to have all the ingredients in a great recipe for success.
For charter information: Thompson, Westwood & White Yachts, +377 97 77 67 57, twwyachts.com