$35,900 - $55,000 / per Week
Summer Base Port: | BVI |
Summer Operating Area: | Caribbean Virgin Islands (BVI) |
Winter Base Port: | BVI |
Winter Operating Area: | Caribbean Virgin Islands (BVI) |
Price: $35,900 - $55,000 / Per Week
Length: 63.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2018
Refit year: 2023
Crew: 3
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
2024 Christmas and Thanksgiving, $49,900/wk all-inclusive. 2023 New Years $55,000/wk all-inclusive.
New Year charters cannot start before December 29, 2024 Christmas charters constitute any charters including dates between December 19th - 27th, Christmas charters must end by Dec 27.
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.
No captained-only charters.
No Sleep aboards
48 hour turn arounds
BVI ports only. No USVI charters or pick up/drop off
N/A
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Captain
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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.
Stewardess
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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.
Day One
All breakfasts are served with a colourful fruit platter, fresh juices, cereals, yogurt, bread/toast and condiments.
Breakfast
Eggs Benedict served on a Warm Croissant with Home-made Hollandaise Sauce
Lunch
Sizzling Moroccan Shrimp Barbecued and served with Tri-coloured Quinoa, Mixed Vegetables, Mint & topped with Greek Yogurt
Cocktail Hour
Espresso Martini
Wild Mushroom and Truffle Arancini Balls
Dinner
Surf & Turf of Tender Filet Mignon accompanied by Pan Fried Buttery Scallops, Pumpkin Puree & Crunchy Brussel Sprouts
Chocolate & Salted Caramel Melting Dome
Day Two
Breakfast
Zucchini & Corn Fritters accompanied by Chef Mia’s Famous Tomato Relish, Bacon, Smashed Avocado & topped with Arugula
Lunch
Slow-Cooked Rum & Coke BBQ Pulled Pork Sliders served with a Tangy Apple-slaw & Baked Sweet Potato Fries
Cocktail Hour
Strawberries & Cream Daquiri
Coconut Crusted Fried Shrimp
Dinner
Miso-Glazed Eggplant with a Red Tapenade served on a bed of Bulgur Wheat, Cous Cous and Flaked Almonds topped with Creamy Coconut Yogurt
Spiked Strawberry & Vanilla Liqueur Ice Cream Cones
Day Three
Breakfast
Brioche French Toast Towers served with Home-made Banana Caramel Sauce, Fresh Whipped Cream, Maple Syrup & a Fresh Fruit Skewer
Lunch
Panko Crusted Local Mahi-Mahi Tacos served with a Cabbage Slaw, Freshly Diced Mango & a Creamy Cilantro & Lime Dressing
Cocktail Hour
Fresh Pina Colada
Traditional Tostones – Twice Fried Local Plantains with a Hint of Spice served with Hummus, Pita Chips & Dipping Vegetables
Dinner
Jamaican Jerk Chicken Drumsticks charred on the BBQ and served with Classic Rice & Beans, Creamy Potato Salad & a Yogurt and Lime Sauce
Banoffee Pie with Fresh Cream & Chocolate Shavings
Day Four
Breakfast
Huevos Rancheros with fresh Salsa Picante, Sliced Avocado & Crumbed Queso Fresco
Lunch
Chicken Caesar Wedge Salad with Home-made Dressing & Crispy Croutons
Cocktail Hour
The Giggly Rose Caprese Salad Skewers
Dinner
Garlic & Herb Crusted Roast Rack of Lamb with Leek Puree, Polenta Chips & Lightly Seared Broccolini
Thin Apple Tart with Candied Pecans, Salted Caramel Ice Cream & Toffee Sauce
Day Five
Breakfast
Baked Ham, Cheese & Baby Spinach Frittata with Sautéed Mushrooms
Lunch
Thai Noodle Salad with Home-made Satay Sauce and Ginger Sesame Tofu
Cocktail Hour
Fresh Grapefruit Paloma
Brie & Cranberry Tarts Roasted with Rosemary
Dinner
Prosciutto Wrapped Chicken Breast with Truffle Mash Potato & Buttery Asparagus
Angel Food Cake with a Rosewater & Cream Cheese Frosting
Day Six
Breakfast
Hearty Breaky Stack – A Portobello Mushroom is Stacked with Avocado, Bacon & Eggs & Covered in Creamy Hollandaise
Lunch
Japanese Inspired Poke bowls – Sushi Rice is accompanied by a Sesame Crusted Tuna Steak, Edamame Beans, Avocado, Pickled Cabbage & Red Onion, Peppers, Cucumber & a Spicy Mayo
Cocktail Hour
Jalapeño Margarita
Crab Cakes with Horseradish Cream
Dinner
Caribbean Inspired Sweet Potato Curry Served with Fluffy White Rice and Toasted Pita
Healthy Rich Chocolate & Avocado Mousse Served with Slivered Almonds and Fresh Raspberries
Day Seven
Breakfast
Traditional Turkish Shakshuka served with Feta and Warm Herb Bread
Lunch
Pan-fried Honey Salmon with Spiced Cauliflower Rice & Creamy Lemon Tahini Dressing
Cocktail Hour
Watermelon Mint Breeze
Fresh Tomato & Basil Bruschetta on Warm Sourdough
Dinner
Lobster Linguine with Blistered Cherry Tomatoes in a White Wine Sauce served with Garlic Bread
Classic Key Lime Pie
THIS IS MENU IS A SAMPLE AND IS SUBJECT TO AVAILABILTY OF PRODUCE AS WELL AS DIETARY RESTRICTIONS AND GUEST PREFERENCES
4 Queen cabins with en-suite heads
#Pax:8
Draft:4
Cabin Configuration:4Queen(s)
Wash Basins:0
TP in Heads:
A/C:Full
Cruising Speed:
Length:63 Feet
Make:Lagoon
Showers:5
Heads:4
Helipad:No
Max Speed:
Beam:32
# Cabins:4
Tubs:0
Elec. Heads:0
Jacuzzi:
Year Built:2018
Dinghy hp:70hp Yamaha
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):0
Swim Platform:
Fishing Gear:0
Fishing Permit :
Sea Bobs:No
Water Toys
- 1 E-Foil
- 2 Sublu sea scooters
- 2 Stand Up Paddle Boards
- Wakeboard
- Water skis
- Kneeboard
- Towable tube
- Inflatable Mat
- Bote hangout
- Fat Boy Beanbags
- Snorkel equipment