$23,000 - $25,000 / per Week
Price: $23,000 - $25,000 / Per Week
Length: 51.00 Ft
Guests: 6
Speed: N/A Knots
Cabins: 4
Build year: 2008
Refit year: 2021
Crew: 2
King Cabin: 0
Queen Cabin: 3
Double Cabin: 0
Twin Cabin: 1
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Based in the the British Virgin Islands
Crew Profiles
Capt. Doug and Chef Valerie offer the perfect blend of warmth, hospitality and adventure. A husband and wife team from South Africa, with many years combined cruising, travel and charter experience. To date, Doug and Val have successfully completed over 200 charters in the Caribbean making them one of the most experienced charter crew in the region.Crew in the water
African adventure
Paragliding in the Grenadines
Hiking in the BVI
********
Meal times are always a significant aspect of any vacation!
On Gambit we aim to provide our guests with attractive meals
which are both appetizing and nutritious, whilst accommodating your
dietary requirements, likes and dislikes as best we can. We focus on preparing
meals using a combination of locally obtained produce such as fresh fish,
chicken, meat, tropical fruit and vegetables, rather than importing exotic
ingredients and out of season foodstuffs. We serve breakfast, a light lunch
and dinner in the cockpit or at the saloon table, with chilled water,
fruit juice, tea or coffee to accompany it.
In addition we have our ‘Captains Bar’, providing you with that perfect glass of
chilled wine, a cold beer or soda, a selection of standard spirits and
mixers, or a sundowner cocktail.
SAMPLE MENU
Breakfast
A fruit platter, tropical juice, coffee and tea await you in the
morning followed up with something from the galley:
~ Fluffy cheese omelettes with a variety of fillings,
slices of avocado and crispy bacon ~
~ Creamy scrambled eggs sandwiched between grilled hash browns,
caribbean grilled bananas and roasted tomatoes ~
~ Eggs benedict served on an English muffin and topped
with dijon hollandaise sauce and micro greens ~
~ Continental inspired selection of cold cuts,
croissants, muffins, and boiled eggs ~
~ Golden french toast, decadently topped with cinnamon apples,
dried cranberries and coconut rum sauce ~
~ Cold smoked salmon with poached eggs over
baby spinach leaves and crisp potato cubes ~
~ Breakfast sausages, caramelized onions, and
over easy eggs done how you like them ~
~ Toast and preserves ~
**
Lunch
This is usually a casual, relaxed meal served family style at the
cockpit table during a break in activities and sailing.
~ Alfresco dining with an assortment of cold cuts and salads,
crispy artisan loaves, chutneys, mustards and condiments ~
~ Sweet thai chilli wraps filled with chicken, greens, sprouts and peanuts ~
~ Bruschetta with red pesto, feta cheese and avocado topping ~
~ Hamburgers from Doug’s barbecue, build your own with a medley of fillings ~
~ Mexican wraps individually created with a variety of fillings ~
~ Grilled buffalo wings accompanied by tropical coleslaw and a tossed salad ~
~ Melty mushroom cheese toasts with a crunchy citrus flavoured carrot salad ~
~ Chef’s quiche with a Caribbean salad ~
**
Dinner
~ Lightly floured pan-fried mahi-mahi served with sautéed potatoes,
veggie tendrils and a creamy lemon butter sauce ~
~ Shrimp platter on a bed of garlic fried rice drizzled and topped with lime wedges ~
~ Fragrant thai coconut curry served with jasmine rice and tropical mango salad ~
~ Slow roasted lamb shanks, crushed potatoes and mange tout,
served with a deglazed red wine sauce and mint jelly ~
~ Grilled spinach and blue cheese stuffed chicken medallions topped
with a creamy sauce and served with steamed vegetables in season ~
~ Linguine with red wine bolognaise, crispy garlic bread and Italian salad ~
~ Barbecued steak, served with potato gratin and warm beetroot salad ~
~ Oriental stir fry incorporating colourful peppers, and
bright greens served on a bed of penne ~
~ Pork tenderloin medallions flambéed and served with a Mount Gay
Jamaican Rum sauce and colorful roasted veges ~
~ Barbecued tuna steaks marinated and served with a
sesame ginger lime sauce, and couscous tossed veggies ~
~ Asian inspired salmon with quinoa and black bean medley ~
**
Desserts
~ Flambéed banana crepes, dusted with nutmeg
and topped with ice-cream ~
~ Torched Berry brulee ~
~ Rich dark chocolate mousse sprinkled with mint sugar ~
~ Passionfruit mousse over a honey crumble ~
~ Home made pavlova with colorful berries and chantilly cream ~
~ Apple and cinnamon crumble topped with whipped cream ~
~ Poached pears in a red wine reduction with a scoop of vanilla ice cream ~
Gambit offers sleeping accommodations for 6 guests in 3 queen size cabins and 1 twin bunk room (suitable for kids/teens). All offer AC and ensuite head and shower.
#Pax:6
Draft:4
Cabin Configuration:3Queen(s), 1Twin(s)
Wash Basins:4
TP in Heads:No
A/C:Full
Cruising Speed:
Length:51 Feet
Make:Lagoon
Showers:4
Heads:4
Helipad:No
Max Speed:
Beam:28
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2008
Dinghy hp:60
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:4
Boarding Ladder (Loc/Type):Transom
Gear Type:
U/Water Camera:No
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:Yes
Kneeboard:No
Tube:1
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:Yes
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:No
Scurfer:0
Kayaks (2 Pax):No
Swim Platform:Stern Scoops
Fishing Gear:0
Fishing Permit :BVI - None - Non Fishing vessel
Sea Bobs:No
*Note - Adult Water Skis for max 175lbs