A chef aboard, a menu agreed a week ahead, and a table set on the aft deck as the light goes. Wine pairing and dietary notes are handled before you board, not negotiated at the passerelle.
We usually leave the berth an hour before sunset, anchor somewhere sheltered for dinner, and return under way. Fourteen is the sensible maximum for a seated meal; above that we would suggest a standing format instead.
Included: full crew with chef, provisioning and menu design, table service, and the berth fee at your home port.
