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, packed for the passage, delivered across the mainland and the Grenadines. 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 before you cast off.

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.

Gluten Free

Sunset Isle Essentials

Every course safe, every course worth photographing. No compromise anywhere on the table.

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.

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.

Provisioning

The galley, handled

Not a grocery run. A menu built around your itinerary, cooked before you leave the dock, and organised so your crew serves instead of cooks.

Charter provisioning

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; larger parties welcome, we scale the kitchen. Cooked, labelled, packed by day and by meal — from first lunch to last breakfast.

Menus priced per charter

Villa & stay provisioning

Arrive to a stocked kitchen and meals worth staying in for. Chef-prepared dishes delivered to villas and holiday stays on the mainland and in the Grenadines.

Daily or per-stay

Every diet aboard

Vegan, halal, gluten-free, allergies, the one guest who eats nothing on the standard list. We build menus person by person — it's how our kitchen already runs every single day.

No guest left to snack bars

The Table

One day, provisioned

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 flavor, 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 flavor. True freedom.

Daily

meal deliveries, term after term

14 days

of menus, cooked before you cast off

Zero

galley hours owed by your crew

Chef-prepared dish from the da Tribe kitchen

Villa deck over the reef, the Grenadines

For brokers, captains & villa managers

Your guests' best meal shouldn't depend on the nearest supermarket

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 — the person actually cooking the food. St. Vincent-side sourcing, mainland to the Grenadines coverage, one point of contact.

Build a journey now

or just email tey@tideandtribe.vc

"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 provision with us, that's who's behind your table.

We're Vincentian, we're on-island, and the Grenadines are home waters — not a delivery zone on someone else's map.