Sexsea Lady has a full array of water toys, including a PWC and Robalo tender, but our choice was simply to relax in the cool saloon. With the clouds turning pink at dusk, dinner was served on the afterdeck, which may be opened or enclosed. Chef Frans is South African and we enjoyed a juicy beefsteak, young asparagus in Parmesan cheese, and roasted potatoes. We also discovered that South Africans like something sweet on their plates, which, in this case, were sautéed apricots. Unlike many charter yachts on which the chefs are so dedicated to some nouvelle fusion cuisine that the helpings are sized for parakeets, Frans provides hearty meals for appetites whetted by salt air.