$25,000 - $33,000 / per Week
Summer Base Port: | Virgin Islands |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | Virgin Islands |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $25,000 - $33,000 / Per Week
Length: 54.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2023
Refit year: N/A
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
N/A
Additional Rate Details:
GENERAL NOTES:
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $32,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28
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Captain
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Mate/Chef
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.
Breakfast
-Fresh coconut milk chia pudding with fruit
-Paleo pancakes with maple sage sausage and soft scrambled eggs
-Smoked salmon benedict with brown butter caper hollandaise and crispy capers
-Harissa Shakshouka with olives, feta and sauteed spinach
-Chilaquiles with salsa verde, chorizo, queso fresco, confit cherry tomatoes and sunny eggs
-Continental breakfast with fresh fruit, pastries, eggs and breakfast potatoes
-Brioche French Toast with maple syrup, crispy bacon, fresh fruit and whipped cream
Lunch
-Lobster rolls with fresh jalapeno salsa, drawn butter and garden salad
-Sumac and garlic marinated chicken with garlic roasted cauliflower and yellow raisin caper gremolata
-Smash Burgers with bacon onion jam and raclette cheese served with home fries
-Skirt steak burritos with oaxacan cheese and sauteed onions and peppers
-Lamb and mint meatballs with dill yogurt sauce served with cumin roasted carros
-Grilled romaine caesar salad with blackened chicken and house croutons
-Spicy asian style chicken lettuce wraps with free herbs and peanuts
Dinner
Appetizers
-Watermelon, mint and rose gazpacho
-Caviar, creme fraiche, and smoked salmon johnny cakes
-Blue cheese stuffed, bacon wrapped dates
-Muffaletta puff pastry bites
-Vegan queso with tortilla chips
-Caprese bites
-Mexican style street elotes with cotija cheese
Entrees
-Seared crispy skin snapper on seasonal mushroom & blueberry wild rice resting in roasted
tomato and onion broth
-Butter poached cod on a bed of Baba Ganoush and cous cous with roasted chili squash
-Seared Magret Duck breast with Cauliflower puree topped with a Port wine and demi glace Reduction
-Prime Roast beef served Roast Carrot puree, Crispy Brussel Sprouts and savory Au Jus
-New Orleans Style Shrimp and Grits and szechuan green beans
-Seared Scallops served with a curry leaf ginger sauce and sweet and spicy carrots
-Dry Aged Ribeye served on a parsnip puree with mushroom marsala cream sauce and
seared asparagus
Dessert
-Milk tart topped with cinnamon and lightly macerated seasonal berries
-Flourless chocolate torte with french vanilla gelato
-Gianduja chocolate mouse with caramel whipped cream
-Fresh Key lime pie with blackberry compote
-Strawberry shortcake with Gran Marnier whipped cream and lemon curd
-Salted caramel and chocolate chip cookie ice cream sundaes
-Deconstructed smores with brandy chocolate ganache and whipped peanut butter
Three Queen Cabins en suite with separate showers & one queen cabin with a wet head.
#Pax:8
Draft:4.85
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:No
A/C:Full
Cruising Speed:
Length:54 Feet
Make:Bali Catamarans
Showers:4
Heads:4
Helipad:No
Max Speed:
Beam:29
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2023
Dinghy hp:25
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:0
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:Trolling and Casting
U/Water Camera:0
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:0
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:Yes
Rods:2
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
2 SUBLUE Sea Scooters
7x7 Bote - Floating Dock
2 Stand Up Paddle Boards
1 Sun Chill Raft