

















$42,000 - $45,000 / per Week
Price: $42,000 - $45,000 / Per Week
Length: 59.00 Ft
Guests: 8
Speed: 12 knots Knots
Cabins: 4
Build year: 2025
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 4
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
Cruising Area
• Bahamas
Base Port
• Nassau, Bahamas
• Inquire for additional pick-up/drop-off locations
Taxes
• Not Included (14% tax applies)
Rates & Terms
Minimum charter nights
• 7-night minimum highly recommended
• 5-night minimum required
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6.5
• 5 nights = weekly rate ÷ 6 × 5
Relocation Fees + 14% Tax
Please inquire for details regarding relocation prior to booking
• Nassau – No relocation fee
• Staniel Cay – $2,000 one-way – $4,000 round-trip
• Inquire about rate for transfer to other Bahamas cruising areas
Arrival | Departure Times
• Yacht prefers a 12pm arrival and departure time. Please inquire for other times.
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Holiday Rates 2025 / 2026 Season
• Holiday season pricing is full-board only, 7 nights
Christmas Week
• $54,000 | 2–8 guests
• Must end on or before December 27
New Year’s Week
• $60,000 | 2–8 guests
• May not start prior to December 29
Important Notes
• Charter waiver required in addition to standard contract
N/A
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Crew Profiles
Captain Joe
Joseph Carew Bourke
Captain

Georgie Bark
Chef/First Mate
DAY BREAK
Eggs Benedict
Poached eggs on homemade English muffins with crispy bacon, topped with hollandaise.
French Toast
Buttermilk French toast with honey and fresh fruit.
Mango Chia Puddings
Creamy mango chia pudding with an assortment of mini pastries.
Smashed Avocado
On toasted sourdough with lemon, sea salt, olive oil, microgreens, and optional poached egg.
Smoothie Bowls
Blended fresh fruit bowls topped with homemade granola and seasonal fruit.
Bagel Board
Homemade bagels with cream cheese, smoked salmon, capers, tomato, red onion, dill, and assorted toppings.
Smoked Salmon & Cream Cheese Omelette
Omelette filled with smoked salmon, cream cheese, and chives.
MIDDAY
Fresh Fish Poke Bowl
Marinated tuna or salmon with avocado, edamame, pickled cucumber, and sesame.
Charcuterie Board with Homemade Sourdough
Cured meats, cheeses, olives, sun-dried tomatoes, and roasted nuts served with sourdough and whipped butter.
Crispy Skin Salmon
With sautéed courgettes, chickpeas, and herbed yogurt sauce.
Grilled Squid & Peppers
With chillies, smoky aubergine, and sesame peanut brittle.
Tropical Mango Salad with Shrimp & Pineapple Skewers
Vibrant mango salad paired with shrimp and pineapple.
Sushi
Assorted rolls and nigiri with local fish, avocado, cucumber, and pickled ginger.
Chicken Tacos
Spiced grilled chicken with salsa, avocado, and crisp lettuce in corn tortillas.
HORS D’OEUVRES
Whipped Feta-Stuffed Figs
Drizzled with honey.
Warm Hummus
Topped with pine nuts, chili butter, and crispy pita chips.
Traditional Greek Mezze Selection
Date, Coconut & Peanut Butter Balls
Prosciutto-Wrapped Melon
Padron Peppers & Flaming Chorizo
Soft Sourdough Pretzel Bites
With coarse salt.
MAIN
Scallops & Octopus
With quinoa salad, sweet potato & carrot purée.
Steak Night
Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
Lobster Pasta
Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
Burger Night
Homemade beef burgers with caramelized onions and chunky potato wedges.
Local Fresh Fish
Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
Wild Mushroom & Pancetta Risotto
With Parmesan crisp and truffle oil drizzle.
Duck with Cherry Wine Reduction
Crispy duck breast with cherry and port wine sauce.
DESSERT
Salted Caramel Brownies
With homemade vanilla ice cream.
Sticky Toffee Pudding
With warm toffee sauce.
Classic Banoffee Pie
Banana, toffee, and whipped cream.
Eton Mess
Fresh berries with meringue and cream.
Chocolate Lava Cake
With ice cream.
Fruit Tarts
With custard and seasonal fruit.
Apple Crumble
With cinnamon and buttery oat topping.
1 Owners cabin with 3 Queen cabins for guests
1 Queen cabin for crew
#Pax:8
Draft:4
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:7 knots
Length:59 Feet
Make:Fountaine Pajot
Showers:4
Heads:0
Helipad:No
Max Speed:12 knots
Beam:31
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2025
Dinghy hp:60
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:8
Wake Board:1
SU Paddle Boards:3
Boarding Ladder (Loc/Type):Yes
Gear Type:2 Trolling Rods
U/Water Camera:0
Kite Boarding:Yes
Dinghy # pax:8
Water Skis Adult:No
Kneeboard:1
Tube:1
Kayaks 1 Pax:No
Floating Mats:1
Beach Games:0
Rods:2
U/Water Video:0
Kite Boarding Details:Add on Package - Extensive inventory of Kite Boarding and Wing foiling gear available - please inquire
Sailing Dinghy:No
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):2
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
eFoil
Subwing
Add on Package -
Extensive inventory of Kite Boarding and Wing foiling gear available - please inquire