A Little More Detail About This Fantastic Yacht
Below you will find the full profiles of ELIXIR’s Captain and Chef. You can also browse some of Tim’s fantastic sample menus.

SIMON LADBROOKE
CAPTAIN

Simon comes from Napier, an Art Deco city on the east coast of the North Island, New Zealand. His interest in boats started when he and some friends bought a ski boat in their early twenties and spent the summers skiing, fishing and camping. He left New Zealand when he was 27 with the sole intention of working on superyachts. His first yacht spent three years circumnavigating the globe, and since then his love for the sea has taken him to the Pacific, Southeast Asia, Indian Ocean, Red Sea, Mediterranean, Caribbean, South, Central and North America.

Simon is also a helicopter pilot and spent two years flying Owners and guests off a world cruising superyacht. In his spare time, Simon likes to spend time with his wife and two children and enjoys playing golf. With a wealth of knowledge and experience Simon will take you wherever your heart desires, in comfort and safety. He looks forward to welcoming you on board.

 

TOM ALDERMAN
CAPTAIN

Growing up by the sea in Cornwall, UK, and graduating University with a degree in Naval Architecture, Tom decided that office work could wait for a few years, and travelled to France to find out what the yachting life was all about. Seventeen years later, Tom has worked on a wide variety of yachts, large and small. During this time Tom has explored every corner of the Mediterranean, has ventured up and down the islands of the Caribbean and enjoyed two seasons of Maldives cruising. He cannot wait to start this season’s Caribbean experience.

Tom is a new arrival to ELIXIR, and hopes that he has brought the best of all his previous experience along with him to ensure the yacht and her crew provide their guests with the best time aboard possible. In his spare time Tom enjoys diving, skiing and refitting old boats with a group of friends. His ultimate ambition is to design and build his own tender, in the meantime he needs to find the perfect itinerary to take it on.

TIMOTHY ROSZAK
HEAD CHEF

Tim was born and raised in Melbourne, Australia. His fascination for cuisine became apparent early on in his life, completing a three-year culinary apprenticeship after school. He then went on to spend ten years working in the finest restaurants of Melbourne including Circa at The Prince of Wales, Stoke House and the Royal Mail Hotel. He later made the transition onto Super Yachts which combined his desire to travel and love for cooking. In Tim’s spare time you will find him keeping fit, listening to music, dining at a new restaurant or bar, or watching the latest sci-fi movie. Tim’s broad repertoire and knowledge of cuisines will ensure he can satisfy all taste buds, with his favourite to cook being modern Australian with Asian and Italian influences. 

 

SAMPLE MENUS

Is there any greater pleasure than enjoying a perfect meal with friends and family? On a yacht charter cuisine is one of the most important aspects to consider. Tailored to your preferences, your personal onboard Chef will create bespoke menus for your group. From specialist dietary requirements to a la carte dining for 12, nothing is off the table. Here are some sample menus from ELIXIR to give you a taste of what to expect.

BREAKFAST

Fresh Fruit Platter

Assortment of breads

Pastries

Jams and spreads

Freshly squeezed juices

Selection of yoghurts

Muesli and cereal

Espresso and filter coffee, tea

Served throughout the week:

French toast

Pancakes and crepes with condiments

Omelettes

Cooked meat and cold meat selection

Eggs cooked four ways; scrambled, poached, fried, baked

Fruit smoothies or shakes

LUNCH

STARTER 

Sashimi platter with sushi and condiments

MAIN COURSE

Thai beef salad with mint, chilli, coriander, cucumber, lime dressing and nuts

DESSERT

Lemon scented madeleines with citrus sorbet

DINNER

STARTER 

Pan seared scallops with boudin blanc, corn puree and chervil

MAIN COURSE

Confit duck leg with white bean cassoulet and Vietnamese cabbage salad

DESSERT

Sticky date with rum and raisin ice cream and caramel powder

You can read more about ELIXIR here.

 

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