SPECIFICATIONS
 Launch YearLength
 DesignerGuestsCabins
2019 80'Sunreef105
GALLERY
WALKTHROUGH
MEET THE CREW

Capt. Brad Winslet


Brad started his sailing career when he was 10 years old. He didn't realize that it was going to be a way of life at that age, but has made his way around the world sailing and working on various type of sailboats, ships, yachts, and anything in between that floats. Growing up racing sailboats on a national level, he quickly moved up the leader board. Racing on the Varsity Team at Texas A&M at Galveston, he secured a Sloop National Championship, and was a podium finisher at numerous National Events. Outside of college sailing, he has been involved in multiple JBoat World Championship campaigns, Olympic class Regattas and qualifiers (Laser Class), many National Championship's (dinghy's and keelboats), offshore big boat racing (including a Traspac), and still loves to take a sunfish out on a Sunday Afternoon.


After a taking long sabbatical that involved searching for isolated waves on the Pacific coast of Central America with a surfboard and a hammock, he attended the Merchant Marine Academy, obtaining a Merchant Mariners Officers License, where he began working on commercial ships. Having completed a few Pacific crossings on cargo vessels, and getting rides from helicopters to 935' Dill Ships in the Gulf, he realized he belonged back on the sunnier side of the industry- sailing vessels and private yachts. Since then, he has worked on private yachts and sailboats, the latest ones being a 50ft catamaran, where he ran surf charters off of the Pacific side of Nicaragua for two years after delivering her from St. Maarten, and a private 100' motor yacht that he was co-captaining.

Safety culture is second nature to him and you will feel comfortable and confident as you cruise the islands with Brad. He has also spent years teaching and coaching sailing, and loves to share his knowledge to all of his guests, so feel free to get some sailing lessons while you are onboard!

Other fun facts: Brad played a major role in starting and developing the Abaco Junior Sailing Association, a nonprofit, where he created a curriculum, coached sailing, and oversaw operations in the Abaco, Bahamas for years. He has made family and friends in the Abacos and looks forward to the out islands rebuilding, and helping every chance he gets. When not on a boat, you can find him Kitesurfing, Surfing, diving (PADI certified), fishing, and spearfishing. If you catch him on land, he loves to ride motorcycles, bicycles, and enjoys to stay healthy, active, being surrounded by good music, people, and dogs!



Chef Julie Vigneault


Chef Julie Vigneault began her journey in the Hospitality Industry as a Flight Attendant. Over the following 10 years she expanded her skills, working in the Food and Beverage industry as a waitress and restaurant manager. More recently her talents have been featured in the Film & Set design world, working on many commercials, movies and series as an Assistant Food Stylist and Prop Master.


Her passion for cooking was fortified while operating her own B&B on the Pacific coast of Costa Rica. Living near Quepos town, the capital of sport fishing, she has also been cooking on charters and for professional fishing teams. Creativity is what makes Julie such a wonderful chef and host. For her, creating a mouth-watering menu is just half of the battle, she also offers highly attentive service to guests, a great ambiance and has an eye for detail. Julie speaks French, English and Spanish, enjoys photography and is always eager to learn new things.

Additionally, she has Co-Founded a now Nationally renowned NGO for Ocean Conservation and created the first National Clean-Up Day in Costa Rica. As a passionate Ocean lover Julie maintains an active lifestyle in water sports including; surfing, kite surfing, free diving, stand-up paddling or practicing yoga on the beach. She is a fitness enthusiast and is adventure-ready at all times.

Brad and Julie are so excited to have you join them on board Ad Astra and they look forward to sharing their love of the water with you and yours!

DINING

DAY BREAK

Broccoli & Swiss Cheese Frittata served with Roasted Breakfast Potatoes

Avocado & Goat Cheese Bagel with Poached Egg on a bed of Arugula

French Toast Casserole topped with Fresh Fruits and Grand Marnier Whipped Cream

Poached Eggs with Bacon Mushrooms & Homemade Artisan Bread

Goat Cheese & Truffle Scrambled Eggs with Croissants & Fresh Fruits

Sun-dried Tomatoes and Ricotta Omelette with Sausage and Homemade Artisan Bread

Lox Benedict with Arugula Salad in a Balsamic Reduction


MIDDAY

Grilled Fish Tacos served on Corn Tortilla finished with Mango Salsa, fresh Guacamole, Sour Cream, Pickled Red Onion and Cabbage

Pulled Pork Sliders Presented with a Pineapple Slaw and Sweet Potato Wedges

MEZZE Board of Spicy Sesame Hummus, Meatballs, Roasted Eggplant Dip, Pita Bread, Fresh Vegetables, Pickled Red Onion and a Parsley and Tomato Salad

Fragrant Grilled Chicken on a Caesar Kale Salad
Poke Bowl of Fresh Tuna on Sushi Rice with a Japanese Mayonnaise Grilled Thai Beef on Garden Salad
Fresh Ceviche served with Plantain Chips


MAIN

Starter: Spring Rolls
Main: Sesame & Lime Zest Crusted Tuna on a bed of Quinoa and Cucumber Salad
Dessert: Homemade Triple Berry & Basil Sorbet in Elderflower Liquor


Starter: Baked Brie platter topped with Honey, Figs, and Pistachios 

Main: Filet Mignon with Roasted Brussel Sprouts & Truffled Pommes Purée 

Dessert: Hazelnut Cheesecake


Starter: Crab Cake on Tossed Arugula
Main: Scallops in Carrot Butter and Crispy Capers paired with Turmeric Cauliflower Risotto and Crunchy Almonds
Dessert: Ginger Infused Crème-Brulée


Starter: Greek Salad
Main: Grilled Shrimp with Mediterranean Sun-dried Tomato & Basil Fettuccine
Dessert: Chocolate Fondue & Fresh Fruits


Starter: Zesty Orange and Fennel Goat Cheese Salad
Main: Champagne Chicken Piccata served over Palmini and Spinach 

Dessert: Chocolate Lava Cake


Starter: Gazpacho
Main: Blackened Mahi with Pear Chutney over Black Rice presented with Puréed Butternut Squash and Grilled Asparagus.
Dessert: Raspberry Mousse Tourelle


Starter: Cauliflower Velouté

Main: Miso Salmon with Charred Bok Choy on Asian Noodles 

Dessert: Black Sesame Ice Cream Cone


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