Michael Pedersen and Nicolé du Toit have both known each other since their high school days.  They are an energetic and fun loving couple who will make your VOYAGE charter through the British Virgin Islands a memorable reality.

Michael spent his childhood on the West Coast of South Africa and from a young age learned the marvels of the ocean.  He was introduced to the sailing world through Optomist Racing.  Michael is a qualified Coastal Skipper and PADI Divemaster. Other passions include almost all water sports and flying.  As a Qualified Micro-light Pilot and Adventure & Recreation Leader, Michael was born to be an adventurer.  He has obtained a BSC Sport Science Degree from the University of Stellenbosch, majoring in Sport Science, Physiology and Biochemistry.

Nicci also spent her youth on the West Coast of South Africa.  In the past six years she has held a managerial position and has gained extensive knowledge of the hospitality industry and in particular Oriental Cuisine.   After having worked her way up through all the various departments of restaurants, the past four being in two of Cape Town’s top ten Restaurants (Wasabi & Wakame), Nicci will ensure dedication and attention to detail and no doubt dazzle all taste buds.

So welcome aboard Infinity and let Michael and Nicci treat you to the best and most pleasurable experience you deserve.

 

A Sample of Nicolé’s Menu

Breakfasts
- Eggs Benedict – Two poached eggs served on English style   muffins with ham drizzled with fresh Hollandaise sauce.
- Perfect scrambled eggs with Smoked Salmon and Truffle   oil.
- Savoury Cheese and Herb-filled Soufflé Omelette.
- Blueberry Buttermilk Pancakes served with maple syrup.
- Raised Buckwheat Billini served with smoked salmon and   sour cream.
 

Lunches
- Fettuccine served with lemon-marinated salmon and served   with a water cress salad.
- Wok fried chilli cashew chicken served with Oriental rice    noodles.
- Quiche Lorraine accompanied by a fresh, crispy Garden    salad.
- Slices of tasty grilled beef tossed with mixed greens served   with a Caribbean Potato salad.
- Prawns served in a delicious tomato & garlic sauce and   fresh crispy bread.


Appetizers
- Avocado and Goat’s cheese crostini.
- Tiny parmesan and rosemary shortbreads with roast cherry   tomatoes and feta.
- Smoked oysters on rye canapés with sour cream and   tarragon.
- Spicy chicken satay sticks.
- Tropical fruit brochettes with passion fruit and mascarpone   dip.

 Dinner.
- King prawns in a coconut & nut cream served with Cuban   seafood rice.
- Caribbean Thyme and Lime Chicken served with garlic roast   asparagus.
- Peppered Steak in Sherry cream sauce served with plantains   and Columbian cheesy potatoes.
- Pork Roasted with herbs, spices and rum served creamed   sweet potato.
- Seared Salmon served on coconut spinach with Wasabi   mashed potato.


Desserts
- Colombian Pineapple Custard.
- Fried Bananas with sugar and Rum.
- Jamaican Fruit Trifle.
- Burnt Vanilla creams.
- Chocolate and banana or chocolate and almond spring rolls.