$30,000 - $35,000 / per Week
Summer Base Port: | BVI |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | BVI |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $30,000 - $35,000 / Per Week
Length: 56.00 Ft
Guests: 8
Speed: 12 Knots
Cabins: 4
Build year: 2013
Refit year: 2019
Crew: 2
King Cabin: N/A
Queen Cabin: 4
Double Cabin: N/A
Twin Cabin: N/A
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
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Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Nanny Cay, BVI - YHG, USVI
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
25/26 HOLIDAYS:
7 night minimum. Full board.
CHRISTMAS: $39,000 Must end on or before 12/26
NEW YEARS: $42,000 May not start prior to 12/27
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
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Captain
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Chef/First Mate
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
DAY BREAK
Fresh Hot Coffee, Cold Brew, Assorted Teas
Smoked Salmon Benny
Lox, poached egg, English muffin with soft herb cheese, topped with dill hollandaise.
Granola Pancakes
Amy’s homemade granola, fresh blueberries, and maple syrup. Served with bacon.
Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, Bibb lettuce, fried egg, sprouts, and garlic aioli.
Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, and homemade granola.
Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, and onions. Served with ham steak and a fried egg.
Quiche
Prosciutto, caramelized onions, and Gruyère — or — asparagus, herbs, and feta.
Potato Latkes
Potato pancakes served with apple compote or herb crema.
MIDDAY
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, and sriracha on a fresh baguette.
Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, and bell pepper tossed in jalapeño cilantro dressing.
Green Flatbread
Topped with pesto, artichoke, broccoli, and feta.
Asian Lettuce Wraps
Garlic ginger chicken, mushrooms, carrots, and crispy saifun noodles in Bibb lettuce.
Chicken Shawarma
Spiced yogurt-marinated chicken, warm pita, tzatziki, tomato, and fresh hummus.
Shrimp Salad Croissant
Chopped shrimp and celery in a creamy Old Bay dressing.
Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime Caesar dressing, crispy bacon, and baguette topped with lump crabmeat, artichoke, and melted cheese.
HORS D’OEUVRES
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepper jack, corn, and red pepper. Served with jalapeño ranch.
Jalapeño Poppers
Stuffed with cheddar, cream cheese, green onion, and bacon.
Homemade Hummus
Choice of Southwest black bean or roasted red pepper hummus. Served with pita and sliced veggies.
Buffalo Chicken Puffs
Spicy buffalo chicken and whipped blue cheese wrapped in fluffy pastry.
Tomato Bruschetta
Fresh tomato, basil, and garlic. Served on toasted garlic bread.
Blackened Shrimp Avocado Bites
Cajun shrimp and smashed avocado on sliced cucumber.
Goat Cheese Pops
Panko-crusted chèvre drizzled with hot honey.
MAIN
Shrimp Green Curry
Organic vegetables, shrimp, and coconut milk. Served with jasmine rice.
Rack of Lamb
Pistachio parmesan crust, mint chimichurri, and gouda polenta.
Jerk Chicken
Grilled jerk-marinated chicken with mango salsa and avocado cilantro rice.
Parmesan Herb Salmon
Parmesan herb crusted salmon served with maple bacon Brussels sprouts.
Carnitas Taco Bar
Slow-cooked carnitas, tortillas, guacamole, pico de gallo, and queso.
Penne San Remo
Penne pasta with chicken, artichokes, peas, sun-dried tomatoes, and white wine cream sauce.
Pan-Seared Sea Bass
Served with summer vegetables, herb orzo, and béarnaise.
Altesse accommodates up to 8 people in 1 luxury master suite, 2 spacious queen cabins and 1 bunkbed cabin.
Crew is in the port aft cabin.
#Pax:8
Draft:5
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:8
Length:56 Feet
Make:Lagoon
Showers:4
Heads:4
Helipad:No
Max Speed:12
Beam:31
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2013
Dinghy hp:70
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:12
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Stern
Gear Type:Trolling and Casting
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:Yes
Rods:4
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:Yes
Windsurfer:No
Scurfer:0
Kayaks (2 Pax):1
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
Resort Course:
Air Compressor:Onboard
Tanks:10
BCs:10
Regulators:10
Wet Suits:0
Weight Sets:10
# of Divers:6
Dives/wk:3
Night Dives:0
Dive Lights:0
Diving Info:
Altesse offers onboard diving. We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. We do not offer night dives. Up to 6 certified divers at a time, max 1 dive per day, payable aboard to yacht crew. The crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements. We carry up to 10 sets of gear on board. We don't carry wetsuits but we are happy to handle pick-up and return on the guests behalf.
Diving Costs:
We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week.