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I N T R O D U C I N G S O U L M A T E S2 0 2 3 B A L I 5 . 4 - 1 0 P A X - 2 C R E WGet ready for the ultimate dreamy getaway aboard the 2023 Bali 5.4 Soul Mates!This beauty of a 10pax vessel had a 2025 makeover with fresh teak decking. Butwait, there's more! With a top-notch captain and a chef extraordinaire whippingup culinary magic and water toys galore, you'll be in for an adventure of a lifetime!

AMENITIESUp to 10 guests in 4 luxurious queencabins and a 2 twin cabin with dry en-suite heads when the crew relocates tothe forepeaks2 crew - captain and chefBrand new synthetic teak deckinginstalled in 2025Expansive flybridge and large plushbow lounge seating areaLuxury Gala Viking Tender with centerconsole and 40hp outboardHydraulic Swim Platform4x Undersea scooters

- CAPTAIN - KELTONEnglandRYA Yachtmaster Offshore(Power & Sail)PADI Rescue DiverOOW 3000Enthusiastic ocean lover- CHEF - JEANDRE “JAY”South AfricaChef ExtraordinaireStir Crazy Chef SchoolAdvanced DiplomaPWC InstructorThe Crew

CaptainKelton GianniHi, I’m Kelton Gianni — a British captain with over a decade of global yachtingexperience. Since 2012, I’ve worked my way up from deckhand to first officer,then captain, on a wide range of yachts from 40 to 138 meters. Whether it’soverseeing passage planning, running bridge operations, or delivering exceptionalguest service, I thrive on the structure and adventure that life at sea offers.I’m passionate about creating smooth, safe, and exciting journeys for everyone onboard. Over the years, I’ve led charters across the Caribbean, Mediterranean,UAE, and Central America. I’ve worked extensively with guests, crews, andcaptains to deliver high-end, detail-focused service while maintaining a relaxedand approachable style. I’m also a certified rescue diver and love helping guestsget the most out of their time in the water.What drives me most is the joy of helping people connect with the ocean —whether through a peaceful sail, a thrilling dive, or a sunset cruise. With a strongbackground in leadership, safety, and hands-on yacht operations, I’m here tomake sure your charter is not only unforgettable but seamless from start tofinish.Yachtmaster Offshore (Power & Sail)PADI Rescue Diver & OOW 3000Enthusiastic ocean lover

Hi, I’m Jeandré Britz — a chef with a passion for the ocean, good food, and greatcompany. My journey started in South Africa, where I combined my love forhands-on work with a deep interest in hospitality. After working in golf shops,guesthouses, and repair centers, I found my calling in the yachting industry, whereI could bring my skills together in a dynamic and adventurous setting.Over the past few years, I’ve worked aboard vessels ranging from fishing boats toluxury sailing yachts, serving as both chef and first mate. I love cooking fresh,flavorful meals that match the mood and rhythm of life at sea. Whether I’mpreparing a casual lunch or a special dinner to celebrate your trip, my goal is tocreate food that brings people together and enhances every moment on board.Beyond the galley, I’ve trained as a PWC instructor and completed numerous RYAand STCW certifications, which means I’m always ready to assist with water sportsor jump in as deckhand when needed. I bring a relaxed, can-do attitude to everycharter, and I’m here to make sure your time on the water is filled with comfort,flavor, and fun.ChefJeandre BritzStir Crazy Chef School Advanced DiplomaPWC Instructor

Pistachio and chai overnight oats, with homemadecashew butterBanana, oat, honey pancakes, served with coconutyogurt, goji berries and mixed seedsSelection of bagels served with smoked salmon,cream cheese, fresh tomatoes, fried eggsRose harissa shakshuka, served with warm slicedsourdoughSoft scrambled eggs & bacon, freshly baked pastriesHomemade blueberry muffins, fresh local fruit platterBreakfast burritos, with black beans, spicy srirachadressing, scrambled eggs and baconYogurt parfait, served with homemade almondgranolaJEANDRE’S SAMPLE MENUBreakfast

Apricot harissa baked salmon, dill and preservedlemon salsa, served with quinoa salad of tomatoes,feta, pickled cucumber, sumac & poppy seeddressingGoats cheese and spinach pithier, walnut, fenneland apple saladFresh sea bass taco, with tahini mayonnaise,jalapeño, avocado and toasted hazelnut salsa,Mexican prawn tacos, with mango avocado salsa,and a tangy trio of bean saladGreek spread including; homemade selection ofdips, hummus, tatskiki, greek salad, flatbreads,chicken skewers, hot honey fried halloumi, freshlyprepared falafel.LunchJEANDRE’S SAMPLE MENU

Citrus champnage roasted beetroot toppedwith whipped creme fraiche & trout roeHomemade bellinis, smoked salmon with a dillcream cheeseHot honey grilled peach, burrata and crispyprosciutto crostiniBaby poached pears, blue cheese andcaramelised walnutsHarissa marinated chorizo and shrimp skewersTruffle and mushroom aranciniMini tomato brochette with pistachio pestoand buffalo mozzarellaHor d'oeuvresJEANDRE’S SAMPLE MENU

Pan fried red snapper, served with roasted sweetpotatoes, coriander salsa verde, goats cheese andpickled red onionsPanko breaded mahi mahi, served on a bed ofbasmati rice and ayellow mango Caribbean curry sauceHerb crusted fillet of lamb, with sweet potatodauphinoise, roast red peppers & honey quinoaCrispy sea bass, chermolua yogurt, pomegranateand tomato salsa,whipped feta and crispy new potatoesChargrilled honey & mustard chicken topped withflaked almonds and lemon.Baba ghanoush topped with grilled asparagusDinnerJEANDRE’S SAMPLE MENU

Creme brûlée served withhomemade berry coulisFreshly prepared key lime pieIndividual pistachio tiramisuWhite chocolate and OreocheesecakePlum, ricotta and toasted almondcakeDessertJEANDRE’S SAMPLE MENU