$36,500 - $48,500 / per Week
Price: $36,500 - $48,500 / Per Week
Length: 64.00 Ft
Guests: 8
Speed: 15 Knots
Cabins: 4
Build year: 2019
Refit year: N/A
Crew: 3
King Cabin: 0
Queen Cabin: 3
Double Cabin: 0
Twin Cabin: 1
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Bahamas based - Available for Exumas, Abacos or Bimini charters. Inquire for specifics.
Pick-up & drop-off at Atlantis Marina includes water park passes for guests.
Crew Profiles
John Garza - 100 Ton Captain | Dive Master |Underwater Photographer | Shark Feeder | Cinematographer
Coral
Co-Captain
Taylor Zeno
Mate
John Garza
Captain
Hannah Patten
Chef
Breakfast:
Eggs Benedict with smoked salmon.
Freshly baked croissants and pastries.
Seasonal fruit platter.
Freshly brewed coffee and assorted teas.
Lunch:
Grilled chicken Caesar salad with homemade dressing.
Tomato and mozzarella bruschetta.
Homemade potato chips.
Iced tea and lemonade.
Snack 1:
Freshly baked chocolate chip cookies.
Assorted nuts and dried fruits.
Dinner:
Fresh caught & Pan-seared Mahi-Mahi with lemon butter sauce.
Roasted asparagus and baby carrots.
Wild rice pilaf.
Key lime pie for dessert.
Signature yacht cocktail: Tropical Sunset (rum, pineapple juice, grenadine).
Snack 2:
Gourmet cheese and crackers platter.
Freshly cut fruit skewers.
Breakfast:
Belgian waffles with fresh berries and whipped cream.
Sausage links.
Yogurt parfait with granola.
Freshly squeezed orange juice.
Lunch:
Mediterranean mezze platter with hummus, tzatziki, olives, and pita bread.
Grilled vegetable skewers.
Greek salad.
Sparkling water with citrus slices.
Snack 1:
Mini sliders (beef and chicken).
Vegetable crudités with a creamy dip.
Dinner:
Filet mignon with red wine reduction.
Grilled shrimp skewers.
Grilled asparagus with balsamic glaze.
Truffle mashed potatoes.
Molten chocolate lava cake for dessert.
Signature yacht cocktail: Blue Lagoon (vodka, blue curaçao, lemonade).
Snack 2:
Assorted sushi rolls.
Freshly squeezed fruit juice.
Breakfast:
Smoked salmon bagels with cream cheese, capers, and red onions.
Freshly baked muffins.
Assorted fresh fruit.
Freshly brewed coffee and herbal tea.
Lunch:
Fish tacos with chipotle mayo and tropical salsa.
Black bean and corn salad.
Tortilla chips with guacamole.
Mango iced tea.
Snack 1:
Caprese skewers (cherry tomatoes, mozzarella, basil).
Mini quiches (vegetable and bacon).
Dinner:
Grilled lobster tails with garlic butter.
Grilled vegetable medley.
Parmesan risotto.
Raspberry cheesecake for dessert.
Signature yacht cocktail: Mojito.
Snack 2:
Spinach and artichoke dip with tortilla chips.
Fresh fruit smoothies.
Breakfast:
Eggs Florentine with sautéed spinach and hollandaise sauce.
Breakfast sausages.
Freshly baked Danish pastries.
Freshly squeezed juice selection.
Lunch:
Caprese salad with fresh mozzarella, tomatoes, and basil.
Margherita pizza.
Caesar salad.
Italian sodas.
Snack 1:
Bruschetta trio (tomato-basil, mushroom-truffle, goat cheese-honey).
Mini chicken satay skewers.
Dinner:
Grilled rack of lamb with rosemary jus.
Roasted garlic mashed potatoes.
Grilled zucchini and bell peppers.
Crème brûlée for dessert.
Signature yacht cocktail: Strawberry Basil Martini.
Snack 2:
Antipasto platter (cured meats, cheeses, olives).
Mini fruit tarts.
Breakfast:
Fluffy pancakes with maple syrup and mixed berries.
Crispy bacon.
Fresh fruit smoothies.
Freshly brewed coffee and assorted teas.
Lunch:
Asian-style sesame chicken salad.
Vegetable spring rolls.
Coconut shrimp.
Lychee iced tea.
Snack 1:
Smoked salmon pinwheels.
Gourmet popcorn (seasoned varieties).
Dinner:
Sushi and sashimi platter.
Miso soup.
Teriyaki-glazed salmon.
Steamed rice.
Green tea ice cream for dessert.
Signature yacht cocktail: Sakura Blossom (sake)
Day 6
Breakfast:
Avocado toast with poached eggs and red pepper flakes.
Freshly baked cinnamon rolls.
Mixed fruit bowl.
Freshly brewed coffee and herbal tea.
Lunch:
Grilled vegetable and quinoa-stuffed bell peppers.
Greek salad with Kalamata olives and feta.
Hummus with veggie sticks and pita bread.
Berry-infused water.
Snack 1:
Antipasto skewers (grape tomatoes, mozzarella, salami).
Herb-infused popcorn.
Dinner:
Filet mignon with truffle butter.
Creamy mashed potatoes.
Grilled broccolini.
Decadent chocolate lava cake for dessert.
Signature yacht cocktail: Velvet Espresso Martini.
Snack 2:
A selection of gourmet chocolates.
Chai latte shooters.
4 ensuite Guest Cabins with A/C (each cabin has individual controls), Satellite Direct TV or Movie Theatre database, Bluetooth Connections, electric fans, USB charging stations:
Queen/Stbd/Fwd - Guest Suite
Queen/Port/Fwd - Guest suite
Twin Bunk/Port Midship - Guest cabin
Queen/Port/Aft - Guest suite
Cabins Headroom - 6'9"
Salon Headroom - 6'9"
#Pax:8
Draft:4
Cabin Configuration:3Queen(s), 1Twin(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:8
Length:64 Feet
Make:Lagoon
Showers:4
Heads:4
Helipad:No
Max Speed:15
Beam:33
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2019
Dinghy hp:70 HP
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):Yes, hydraulic aft
Gear Type:Offshore/Spin Casting
U/Water Camera:Yes
Kite Boarding:
Dinghy # pax:9
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:Yes
Rods:4
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :none
Sea Bobs:No
Resort Course:
Air Compressor:Onboard
Tanks:6
BCs:0
Regulators:0
Wet Suits:0
Weight Sets:6
# of Divers:6
Dives/wk:2
Night Dives:0
Dive Lights:0
Diving Info:
Up to 6 divers at a time. 2 dives per certified diver included in the charter rate. Please bring along your own BCD and regulator.
Diving Costs:
Hyperlite Wakeboards (one adult, and one child)
Hyperlite Wakesurf Boards (3)
2 E-Foils
3 Underwater scooters
2 Stand up paddleboards
10 Ft. Inflatable Bote dock with chairs and circle raft
Hooka System
Scuba Gear & Air Compressor
70 HP Dinghy
Subwing
Fishing Equipment
Spearfishing Gear
Snorkel Gear