$50,000 - $60,000 / per Week
Price: $50,000 - $60,000 / Per Week
Length: 67.00 Ft
Guests: 8
Speed: 10 Knots
Cabins: 4
Build year: 2023
Refit year: N/A
Crew: 3
King Cabin: 1
Queen Cabin: 3
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Winter & Summer Bases:
- Scrub Island, BVI
- Sandy Lane Yacht Club and Residence, Canouan, SVG
- Marina Fort Louis, French, Saint Martin
- Rodney Bay, Saint Lucia
Times:
- Check-In: 12 PM
- Check-Out: 12PM
- Turnover between charters 48h for same location
- 72hrs between SXM and VI
- 96hrs between VI or SXM and Windward Islands
Embarkation Locations:
- St. Martin;
- St. Barth;
- Antigua;
- Guadalupe;
- Martinique;
- Saint Lucia;
- Saint Thomas;
- Saint Vincent and the Grenadines;
- Grenada.
RELOCATION FEES:
- $ 500 - locations other than Scrub Island in BVI;
- $1,000 - between US and British Virgin Islands;
- $2,000 - within Leeward Islands;
- $3,000 - to Windward Islands.
Crew Profiles
Captain Samuel MarqueSamuel
Captain
Nicole
Chef
Luis
Stew/ Deckhand
Breakfast:
· Vanilla bean pancakes
Smokey bacon, Greek yogurt and berry compote
· Prosciutto eggs benedict
Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise
· Turkish eggs
Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.
· Baked French toast
Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream
· Spinach, feta and mushroom omelette
Served with homemade bread for toasting
· Charred pepper and onion frittata
Charred sweet peppers, caramelized onion and aged cheddar topped frittata
· Loaded bagel
Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg
Lunch:
· Sashimi Poke bowl
Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger
· Coronation chicken salad
Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans
· Shrimp cocktail salad stack
Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula
· BBQ pulled pork sliders
Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw
· Asian crusted grouper salad
Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame
· Shrimp tacos
Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole
· Meatball gyro salad
Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita
Snacks:
· Falafel
Skewered finger snack sized chickpea falafel with a herbed dipping sauce
· Charcuterie
An array of tapas, nuts, seasonal fruits, crackers and homemade preserves
· Veggie springrolls
Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce
· Mini steak skewers
Red wine marinated, grilled, and drizzled with hot honey
· Hummus and veggie board
· Sweet and savoury crostini’s
Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella
· Fruit and cheese platter
Appetisers:
· Fish croquette
Succulent and crispy, served with a coconut and lime sauce
· Seared scallop
Served on a bed of browned butter apple, cucumber and ginger salad
· Warm roasted butternut soup
· Coconut shrimp
Coconut encrusted, crispy fried, served with a chilli mayo
· Brie and fig salad
Served on a bed of baby spinach with a homemade balsamic glaze
· Calamari
Crumbed squid rings with a black pepper lemon sauce
· Caribbean polourie
Golden brown split lentil dough served with a herbed cream dressing
Dinners:
· Caribbean style curried chicken
Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread
· Bourbon short ribs
Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish
· Blackened Mahi
Coconut rice, roasted carrot purée and a fresh mango cilantro salsa
· Filet mignon
Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus
· Lobster seafood Fettuccini
Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil
· Baked sticky jerk glazed Salmon
Wild rice, charred corn, pea purée and Burre Blanc
· Slow braised lamb shank
Mint roasted potatoes, candied beets and wilted greens
Desserts:
· Gooey chocolate brownie
Warm and fudgy with a side of vanilla bean ice cream
· Melktert
A creamy South African cinnamon tart
· Tipsy tiramisu
Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers
· Key-lime crepes
Light and airy crepes served with a lime syrup and crushed meringue
· Spiced poached pear
Served with infused ice cream and red wine reduction
· Baked cheesecake
Topped with raspberry sauce and freeze-dried berries
· Pavlova
Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze
1 master cabin with king bed and double sinks plus 3 queen bed cabins with ensuite baths
#Pax:8
Draft:5.58
Cabin Configuration:1King(s), 3Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:9
Length:67 Feet
Make:Fountaine Pajot
Showers:4
Heads:0
Helipad:No
Max Speed:10
Beam:32.28
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2023
Dinghy hp:70HP
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Aft & side
Gear Type:
U/Water Camera:No
Kite Boarding:
Dinghy # pax:10
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:Yes
Floating Mats:Yes
Beach Games:Yes
Rods:
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:Yes
Scurfer:0
Kayaks (2 Pax):Yes
Swim Platform:
Fishing Gear:No
Fishing Permit :
Sea Bobs:No
Towable Tube
Snorkel gear
Lift 3 Efoil
Wakeboard
Slingshot Wing foil
2 X SUPs
1 10ft circular dock with mesh inner net
1X Kayak
2 spinning rods
2 trolling rods
Yacht offers Rendezvous diving.