Your charter experience includes a professional crew, featuring a Captain, Chef, and additional crew members when applicable. Enjoy gourmet cuisine prepared fresh daily, a well stocked onboard bar, and thoughtfully curated amenities designed for comfort and relaxation. Unless an APA (Advance Provisioning Allowance) applies, meals and beverages are included in the charter fee.
Guests also enjoy access to the yacht’s onboard water toys and recreational equipment, with optional upgrades and bespoke experiences available upon request.
Crew gratuity, premium or vintage alcohol selections, dockage requested by guests, and certain specialty arrangements are not included in the charter fee.
Imagine for a moment you are seeking a Tru getaway that is easy, leaves you feeling refreshed, and creates memories you’ll be eager to share and relive. Tru North is here to help you plan and experience yacht life aboard our Fountaine Pajot Alegria 67 - a top-of-the-line luxury cruising cat, built and launched in 2021. She is truly the ultimate in cruising comfort.
With Tru North, we believe details matter. We are here to curate the perfect itinerary with you, including yacht and island experiences, meals, and more so that you and your guests can be as active or ... Learn More
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CAPTAIN: RYAN HAYES - 200T License
CHEF: SARAH HENDERSON - Culinary Trained
DECK STEW: Matea Kosovic
Meet Captain Ryan, a seasoned mariner (RYA Yachtmaster Offshore) , born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world. he too has a PADI dive master license.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he's now eager to share his passion for the ocean with you on Tru North ensuring an unforgettable adventure that exceeds your expectations.
Sarah’s culinary journey began during her university years while completing a degree in Business Marketing. What started as a creative outlet soon evolved into a deep passion for cooking, inspiring her to pursue formal training at a renowned culinary school in Cape Town upon graduation. Combining her love for food, travel, and the natural world, Sarah found her calling as a yacht chef — an environment that perfectly merges her appreciation for the ocean with her dedication to crafting memorable dining experiences. After living in Italy and honing her skills in Mediterranean cuisine, she joined a flotilla company where her talent and professionalism quickly earned her a promotion to lead chef within her first year. Over the past six years at sea, Sarah has continued to refine her expertise in creating vibrant, seasonally inspired menus that highlight sustainable and locally sourced ingredients. With a keen eye for detail and presentation, Sarah takes pride in designing beautifully plated dishes that reflect both her creativity and her respect for quality produce. She effortlessly adapts to guests’ preferences and dietary requirements, ensuring every meal contributes to a truly bespoke and unforgettable onboard experience.
Born and raised across Croatia and Australia, Matea’s life has always revolved around the water, instilling in her a deep love for the ocean and the coastal lifestyle. This upbringing, paired with a culture centered on warm hosting and vibrant energy, naturally led her to a career at sea. Over the past three years in the yachting industry, she has built a strong foundation in both galley and interior operations.
Having previously worked as a yacht chef, Matea’s transition to a dedicated stewardess role stems from her genuine love for guest service and creating an inviting onboard environment. Her background in Nutrition Science and culinary arts adds a thoughtful touch to guest care, whether she is crafting signature drinks, setting memorable dining tables, or catering to personal preferences.
Known for her friendly, easygoing nature and attentive eye for detail, Matea wants guests to experience that same passion for the water while enjoying a true home away from home. Her goal is simple: to offer polished, seamless hospitality with a welcoming smile, ensuring every guest feels completely relaxed and cared for throughout their time on board.
This fun and enthusiastic, yet professional crew are super excited to welcome you onboard Tru North.
Chef
Nationality: South African
Languages: EnglishAfrikaans
Captain
Stewardess
Nationality: Croatian
Languages: English and Croatian
CHEF SARAH’S SIGNATURE MENU
Breakfast
All breakfasts include a selection of seasonal fruit and our signature house-made granola with creamy yogurt.
Eggs Benedict
Poached island-fresh eggs atop toasted English muffins, finished with a light hollandaise foam and microgreen salad.
Beetroot-Cured Smoked Salmon
House-cured salmon with whipped herbed goat’s cheese on crusty rye sourdough — a colorful, tangy start to the morning.
Smashed Avocado Croissant
Flaky butter croissant layered with truffled arugula, creamy smashed avocado, poached egg, and shaved aged Parmesan.
Brioche French Toast
Golden brioche with Biscoff cream, whipped vanilla mascarpone, fresh island berries, and hazelnut crumble.
Crispy Bacon Bagel
Warm bagel filled with silky scrambled eggs, crisp bacon, peppery arugula, and a touch of house-made chili crisp.
Sourdough Toast
Grilled sourdough topped with wilted spinach, sautéed mushrooms, poached eggs, and fresh basil pesto.
Kimchi & Gruyère Omelette
A bold twist on the classic — spicy kimchi folded into a fluffy omelette with melted Gruyère, served with toasted house rye and microgreens.
Lunch
Wahoo à la Plancha
Seared wahoo with lemon–caper salsa verde, paired with an heirloom tomato, cucumber, and fennel salad, and roasted red pepper–basil farro.
Modern Caesar Salad
Yogurt-marinated grilled chicken over crisp romaine with toasted walnuts, brioche breadcrumbs, and house-blended Caesar dressing.
Cold Soba Noodle Salad
Chilled soba noodles with miso-glazed salmon, yuzu–soy vinaigrette, cilantro, and crispy shallots — bright, fresh, and full of umami.
Black Garlic & Truffle Beef Burger
Grilled prime beef layered with brie, truffle essence, crispy shallots, arugula, and rich port–bacon jam on a brioche bun.
Snapper Ceviche Taco
Fresh-caught snapper marinated in passionfruit leche de tigre, served in soft tortillas with crisp plantain and citrus notes.
Butter-Poached Lobster Roll
Sweet lobster bathed in herb butter, served in a toasted brioche roll with white slaw, apple gel, and shoestring fries.
Almond-Crusted Salmon
Seared almond-crusted salmon with herbed couscous, pea–mint purée, and a light shaved fennel salad.
Appetisers / Starters
Tuna Crudo
Sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil — a refreshing burst of flavor.
Heirloom Tomato & Burrata Salad
Creamy burrata and marinated heirloom tomatoes drizzled with basil oil — simple, fresh, and timeless.
Charred Prawns
Juicy prawns seared in smoked prawn butter — sweet, smoky, and delicately rich.
Kimchi Fritters
Crisp golden fritters with spicy kimchi and scallion, served with spring onion mayo.
Kingfish Ceviche
Citrus-cured kingfish with spicy ume, coconut, and a whisper of chili — bright, tropical, and bold.
Ragù Arancini
Crispy risotto balls filled with slow-cooked ragù, served over nduja-spiked tomato sauce and finished with chive oil.
Sesame Prawn Toast
Crisp sesame toast topped with prawn mousse, served with tom yum mayo and kaffir lime zest.
Dinner
Filet Mignon
Perfectly grilled tenderloin with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus, and a drizzle of cilantro oil.
Miso-Marinated Black Cod
Silky black cod in a miso glaze, paired with sesame bok choy, shiitake dumpling, yuzu beurre blanc, and airy yuzu foam.
Fresh Pasta of the Week
Handmade daily and inspired by regional Italian traditions — crafted with seasonal ingredients and local inspiration.
Crispy-Skin Chilean Sea Bass
Pan-seared sea bass with coconut–lime velouté, charred corn, and fragrant chive oil — rich yet refreshingly balanced.
Crispy Chicken Supreme
Crisp-skinned chicken breast in a tarragon–sherry jus, with braised leeks, layered potato pavé, and hazelnut haricots verts.
Champagne Risotto
Luxurious risotto infused with Champagne and butter-poached lobster, finished with leek ash and citrus foam.
Pistachio-Crusted Lamb Chops
Grilled lamb chops encrusted in pistachio with cherry–port reduction, cauliflower purée, herb salad, and crispy carrot chips.
Desserts
Coconut Panna Cotta
Silky coconut cream panna cotta with Champagne–passionfruit purée, toasted coconut, and a delicate meringue shard.
Chocolate–Hazelnut Tart
Velvety chocolate tart with hazelnut praline, salted caramel ice cream, and caramel popcorn crunch.
Tonka Bean Cheesecake
Fragrant tonka bean cheesecake with mango gel, graham crumble, and passionfruit ice cream.
Banana Mousse
Fluffy banana mousse with rum caramel, brûléed banana, pavlova shards, and wafer crumble.
Pear & Ginger Cake
Warm spiced cake with poached pear, rosemary caramel, and pine nut butter.
Green Apple & Pear Crumble
Tart green apple and pear with a golden oat topping, served with refreshing basil sorbet.
Mango & Cardamom Crème Brûlée
Silky custard infused with cardamom and tropical mango, topped with caramelized sugar.
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Hard Seltzer
Truly, Highnoon, White Claw, Love City
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Lunch
Lunch
Lunch
Lunch
Lunch
