The High Five: Teleost Yacht
Teleost is a Feadship, built in a Dutch shipyard that is arguably the best in the world. She launched in 1998 and underwent a refit in 2002, but her upkeep has been so good that she looks practically new even upon close examination.
The current owner recently added zero-speed stabilizers, which are all the rage as the “hot item to have” onboard top-dollar crewed yachts these days. They keep the yacht from rolling and rocking not just while under way, but also while at anchor.
During our charter, Capt. Nigel Burnet used them to ensure we had a stable platform for indoor and outdoor dining whether we were cruising past a scenic shoreline or sitting at anchor in a remote harbor. It was fabulous.
Crew
Burnet shows clear leadership, and his crew responds. They are fun-loving, adventurous, and smart people, and they realize that they are onboard a high-caliber yacht and must offer top-notch service at all times.
We always felt taken care of, but never compulsively watched over or intruded upon. The deck crew were eager to do whatever water sports we chose, while the interior stewardesses quickly learned our preferences for drinks, snacks, and the like.
We never had to ask for anything twice. The second time we wanted something, it was there and waiting for us. We could not have asked for better service.
Chef
Stuart Dunsheath knocked every guest’s socks off—and I was onboard with a yacht chef-turned-charter broker who studied at Le Cordon Bleu. Dunsheath took advantage of whatever local ingredients were available fresh that day, then presented them in ways that left us drooling for his next meals.
Of particular note is his sushi, which we liked so much we asked for it two or three times during the charter. He happily obliged, though in retrospect, I fear we missed out on what may have been additional delicacies we won’t find anywhere else!
Some of the lunch and dinner entrees we (happily) sampled included:
Goat’s cheese and pesto ravioli with red pepper coulis
Stir-fried beef with rice noodles, cashew nuts and peppers
Pan-fried skate wing with beurre noisette, capers, gerkins and shallots
Lobster ravioli with julienne of vegetables, lobster sauce and ginger oil
Darne of salmon trout with white and green Asparagus and bois boudran
Steamed turbot with spinach, vegetables and curry sauce
Grilled yellowfin tuna with tomato, avocado and orange salsa
My favorite dessert was the spiced chocolate bread and poached pears with chocolate sauce and pistachio ice cream. Even the most weight-conscious woman in our charter party practically licked her plate.
Accommodations
All the guests stayed in the belowdecks guest cabins during our charter, and everyone reported being perfectly comfortable. The master was left empty during our charter, though it looked quite inviting with its king-size bed and stunning his-and-her bathroom.
Destination
The Seychelles were a surprise to me, as I am an American who more frequently gets invited to the Caribbean as a tropical cruising destination. They are a long haul from the States—nearly a full 24-hour day’s worth of travel—but having now been there, I cannot wait to go back. They are definitely worth the trip.
These islands are being developed with an eye toward the luxury travel market, but in keeping with eco-friendly policies that maintain the natural beauty of the place. I have honestly yet to find prettier beaches, especially ones in such close proximity to wildlife preserves and beauty spas.
It can be difficult to find charter yachts cruising through this area, as there is currently only one marina that can handle larger boats (most just pass through for a few weeks with their owners onboard). If you are interested in chartering here, ask your broker to keep an eye out for the next available high-end yacht opportunity.
Or, if you are willing to bareboat, contact The Moorings. They have a base at the same marina where Teleost picks up and drops off guests.
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