General Diving Info
Whether diving is an integral part of your vacation or you just want to compliment your experience with a dive or two, your crew will ensure a beautiful adventure for certified divers only.
Diving Costs information
US$75 per person per dive.
ALETHEIA; 10 guests in 4 staterooms and 1 master suite. Crewed by 3, Captain, Chef and Deckhand.
Captain David and Chef Emily Lennon are a DreamTeam. Professional, super skilled in boathandling, hospitality, fun and delivers amazing cuisine and beverages. They love what they do and it shows through and through, all with smiles that spread happiness in everything they do.
Captain: David Lennon
From the lovely green isle of Ireland. Learned to sail in Dublin bay as a child and always having an affinity with sea. Combined with the love of an outdoor adventure lifestyle has led me to enjoy and love many activities such as kitesurfing, spear fishing, free diving, scuba diving and sailing.
I have extensive experience working in the hospitality, leisure and the maritime industries over the years. A quick glimpse of some of the roles I have worked in range from a commercial fisherman off the Northern Australian coast, a kitesurfing instructor to dive master.
I consider myself a very outgoing character who finds it easy to connect. I really enjoy sharing memorable experiences of our wonderful world on the water with people.
Chef / First mate: Emily Lennon
From the beautiful beachside town of Chichirivichi in Venezuela. Growing up on the beach I would consider myself a bit of a water baby, free diving and learning to scuba dive at a young age. I love to cook and have a strong connection to food and hospitality as my grandmother owned a restaurant. After moving to Caracas and obtaining a degree in industrial relations and a diploma in life coaching I worked in the corporate industry for a few years.
On moving to Ireland to study English and to further my career I met Dave and learned to sail.
I traded in my suits and high heels for a life on the water! As well as my passion for cooking I love to free dive, scuba dive, kitesurfe and practice yoga when time permits. I am also a yoga instructor.
One of my favourite things is to see people gathered around the table enjoying the food I have prepared for them. Creating delicious, wholesome and exciting dishes is an ongoing passion of mine.
Breakfast Coffee, Tea, Tropical fruit juices, Yoghurts, Toast & bagels, Local jams, Tropical fruit platter, Cheese platter, Eggs bakedin ham & tomato cups, Eggs Florentine, Breakfast burritos, Eggs benedict, Fruity waffles.
Lunch Lobster Niçoise, Caribbean chicken salad, Fish taco salad, West Indian meat pie, Prosciutto/melon & gouda salad, Mango chutney & banana salsa, Thai tuna salad with fresh bread.
Appetizers Drunken mussels, Caramelized onion & Brie tarts, Leek & butternut soup with parmesan, West Indian salt fish cakes, Tomato & basil soup.
Entries Lemon butter baked salmon with garlic potatoes & sautéed vegetables, Pork tenderloin in orange brandy sauce with a potato & zucchini gratin, Exquisite shrimp curry with jasmine rice, Steak with green peppercorn sauce & herbed sweet potato wedges & avocado orange salad, Sweet & spicy grilled Mahi-Mahi with basmati rice & aubergine salad, Shrimp tagliatelle.
Desserts Rum fudge pie with raspberry couli & mint, Apple & berry cobbler with vanilla ice cream, Local zesty lime pie, Black forest cake, Baked bananas in tropical sauce. Espresso, Coffee, Tea & assorted liquors.