Tide & Tribe · Bespoke Culinary Journeys

Where every journey tastes like freedom

Guided by the tide, powered by da Tribe.

Chef-crafted menu journeys for yacht charters and villas — cooked in a St. Vincent kitchen and brought out to you every day of the trip, often twice. Dinner in the evening; breakfast, lunch and extras in the morning. Different every meal. That's the yacht fantasy.

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The Menu Journeys

Different every meal. That's the yacht fantasy.

Seven journeys, each a full fourteen-day rotation — breakfast, lunch, dinner, dessert — so no plate repeats on your charter. Pick the journey that fits your party; we cook it and bring it out to you day by day.

Caribbean Elevated

Sparrow Cay Essentials

The islands on your plate. Local, seasonal, full-flavoured — the journey most charters start with.

Low Carb · High Protein

Seafarer's Wellness

Clean, strong fuel for the crew that swims before breakfast and climbs the mast after lunch.

Vegan

Plant Spirit Voyage

Plant-led and unapologetically lush. Fourteen days, not one repeated plate, nothing that feels like a substitute.

Roots & Vines — grilled halloumi and garden platter

Vegetarian

Roots & Vines Essentials

Garden-rooted comfort built for long days on the water — hearty enough for the whole party.

Coastal · Seafood-Forward

Sunset Isle Essentials

A table cooked without gluten-containing ingredients, and worth photographing. Coeliac and severe allergies we plan with you before you book, one boat at a time.

Mixed bowls over turquoise water — every diet at one table

Mixed parties welcome

Your table, your rules

Vegan next to steak-lover next to gluten-free — journeys mix across one party through modular swaps. Standard practice, not a special request. Coeliac and severe allergies we plan with you before you book, one boat at a time.

Chef-Led Luxury · The Flagship

Hidden Cove Indulgence

The anchor of the house. The chef leads, you surrender, and dinner becomes the story your guests tell about the whole charter.

By consultation.

Bespoke Concierge · Per Voyage

Voyager's Signature Journey

Sold per voyage, never per day. Reserve your space, sit with us once, and a menu is designed around your party alone — specialty sourcing included, every extra standard.

Reservation & consultation.

The daily service

The galley, handled

Not a grocery run. A menu built around your party, cooked ashore in St. Vincent, and brought out to you every day of the trip — often twice. Dinner in the evening; breakfast, lunch and extras in the morning. Your crew serves instead of cooks.

The full charter

Menus for any length of voyage — past fourteen days we simply build you a second rotation, so no plate ever repeats. Four to eight guests is our sweet spot and fourteen is our ceiling. Every meal arrives cooked and ready to serve, day after day, from first lunch to last breakfast.

Quoted per charter

Villas & stays

The same kitchen, the same menus and the same daily rhythm, delivered to the villa instead of the boat. Dinner in the evening; breakfast, lunch and extras in the morning, for as long as you're there.

Every day of your stay

Every diet aboard

The vegan, the halal guest, the one who can't have gluten, the one who eats nothing on the standard list. We build menus person by person — it's how our kitchen already runs every single day. Coeliac and severe allergies we plan with you before you book, one boat at a time.

Person by person, before you sail.

How the daily service works, in full →

The Table

One day at your table

A sample day from a Tide & Tribe menu. Yours gets built around your route, your party, your appetites.

Midday · At anchor

Salmon bowls on deck

Whole food, full flavour, eaten with your feet over the side.

Golden hour

Mongolian beef, plated in minutes

Dinner comes up from the galley faster than the sun goes down.

The encore

Grilled chicken, island sides

The second-night dish guests ask to repeat on night five.

Sunrise & after dark

Graze, morning and night

Breakfast good enough to be dessert, and dessert with no excuse at all — from Graze, our sweet kitchen. The cookies have started arguments over the last one.

This kitchen already feeds people who can't afford a bad meal

Tide & Tribe runs on the kitchen behind da Tribe — the subscription meal service feeding medical students in St. Vincent week in, week out, through every exam season. Whole ingredients, seasoned like it matters, delivered on time, because our regulars would notice within a day if it wasn't.

That's the standard your charter inherits. Not a caterer who does boats sometimes. A working kitchen with a reputation riding on every single plate.

Whole food. Full flavour. True freedom.

Daily

meal deliveries, term after term

14 days

of menus, and no plate repeats

Zero

cooking hours owed by your crew

Chef-prepared dish from the da Tribe kitchen

A timber terrace above a turquoise lagoon, surf breaking on the reef beyond

For brokers, captains & villa managers

Your guests eat like there's a chef aboard, without one taking a cabin

Send one charter's dates, route, and party size. You get back a proposed menu, a taste box if you want one, and twenty minutes on a call with the founder herself. St. Vincent-side sourcing, routes from the mainland down through the Grenadines, one point of contact, and food arriving every day of the trip rather than once at the start.

Build a journey now

or just email [email protected]

"I started this kitchen feeding students who couldn't afford a single bad meal. Now it goes to sea."

Mauricia Fessal · Founder, Tide & Tribe

Tide & Tribe was born in a working St. Vincent kitchen, not a marketing deck. The founder still plans the menus, still sources from the market, still knows which fisherman brought in the mahi. When you eat with us, that's who's behind your table.

We're Vincentian, we're on-island, and the Grenadines are home waters.