$44,500 - $49,500 / 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: $44,500 - $49,500 / Per Week
Length: 70.00 Ft
Guests: 9
Speed: 13 Knots
Cabins: 4
Build year: 2013
Refit year: 2019
Crew: 3
King Cabin: 3
Queen Cabin: N/A
Double Cabin: N/A
Twin Cabin: 1
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
Caribbean rates (all inclusive Caribbean terms):
BVI only ports please.
*Best for 8 guests. 9 guests upon prior approval - please inquire first. See accomodation notes for layout.
Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), local cruising taxes and permits, air fares, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine.
Christmas / New Year's Rate: 1-8 guests $65,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th
7 Night Min. BVI Ports Only
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.
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7 day Caribbean Charter Menu
Day 1 - Lunch
Caribbean salt fish fritters, lemon verbena, romasco
Cactus, chayote, green apple, baby spinach, walnut
Dinner
Smoked carrot, goat curd, sourced heritage tomatoes, granola
Kurobuta pork belly, charred cauliflower, sour orange, yucca
Mango parfait, white chocolate, raspberry, macadamia brittle
Day 2 - Lunch
Organic chicken katzu, flatbreads, red cabbage, coconut
Chilled Asian teriyaki noodles, sesame, coriander
Dinner
Asparagus, tempura oyster, hen’s egg, parmesan custard
Steamed grouper, pancetta and clam broth, sweetcorn, tarragon vinaigrette
Coffee, buttermilk pudding, fennel, orange, whiskey
Day 3 - Lunch
Ahi tuna poke bowl, sticky rice, edamame, lime
Som tam salad
Dinner
Hand dived scallops, celery, apple, pickled cucumber, shellfish broth
Lamb rack, baby gem, anchovies, feta, sourdough
Baked Christophine gratin
Prickly pear and strawberry set jelly, basil crème, ginger biscotti
Day 4 - Lunch
Spinach, red onion, shitake, pine nut filo tart,
Buffalo mozzarella, capers, grilled broccolini, olive oil
Dinner
White crab, king crab, cashews, plantain, spiced pineapple ketchup
Red snapper, chorizo, chickpeas, pumpkin gnocchi, crème fraiche
Pistachio, polenta, olive oil, sheep’s yoghurt, lemon curd, macaroon
Day 5 - Lunch
Baked egg plant caponata, basil, parmesan, rocket
Pearl couscous, roasted veg, hazelnuts, lemon
Dinner
Pea and pancetta risotto, chickory, apple, baby leeks
Cooper Island duck, leg bon-bon, bok choy, miso caramel, pickled kolrabi
Spiced rhubarb, set custard, mandarin, Italian meringue
Day 6 - Lunch
Lobster soft shell tacos, iceberg lettuce, mango
Raw jicama slaw, avocado salad
Dinner
Roasted yams, callaloo, gorgonzola, pumpkin seed, watercress
King mackerel, celeriac, black garlic, tapenade, breadfruit
Salted, smoked dark chocolate, black cake, soursop sorbet
Day 7 - Lunch
Cracked conch ceviche, crispy squid, shrimps, lime aioli
Long bean, kale, chipotle, mustard oil
Dinner
Salt baked rainbow beets, pea panna cotta, blood orange
Beef tenderloin, marrow fritter, burnt shallot, radicchio, cockles
Peanut butter, caramelized pineapple, coconut, puff pastry
Breakfast options daily
Fresh fruit platter / cereal / fresh smoothies /squeezed juices / yoghurt / toast and jams
Cheese platter / breakfast salami / smoked fish platter /
American pancakes / crepes / French pastries /French toast
Eggs to order
Omelette / eggs royal / benedict / huevos rancheros
Poached haddock kedgeree, parsley, lemon
Full American / English breakfast
Daily chefs special
Snacks ….
Citrus cured salmon, crème fraiche, tapioca crisps
Organic chicken Satay, mint, dipping sauces
Burrata, basil, crispy pancetta, confit lemon
Steamed baby vegetables, olive oil, hummus, roast garlic
Tofu lettuce parcels, mango, ponzu, coriander
Teriyaki beef, edamame, lime yoghurt, shizu
Number of cabins: 4
Cabin configuration: 3 Double, 1 Twin
Bed configuration: 3 King beds, 2 Single
Cabin Arrangements:
VIP Bow 1 - double cabin with king bed
VIP Bow 2 - double cabin with king bed
VIP Aft - double cabin with king bed
Twin cabin with 2 single beds and 1 Pullman*
*Pullman can accomodate the approx weight of a 5yr old.
Yacht is best suited for 8 guests.
#Pax:9
Draft:6'
Cabin Configuration:3King(s), 1Twin(s), 2Pullman(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:8
Length:70' Feet
Make:Sunreef Yachts
Showers:4
Heads:0
Helipad:No
Max Speed:13
Beam:34'
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2013
Dinghy hp:110 HP Honda
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:0
Beach Games:Yes
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:Yes
Water Skis Kids:0
Windsurfer:Yes
Scurfer:0
Kayaks (2 Pax):2
Swim Platform:No
Fishing Gear:Yes
Fishing Permit :BVI Yes #91976
Sea Bobs:Yes
• 1 x Brig tender 4.45m 14' 6" 110HP
• 2 x Sea bob F5s
• 3 x Waterski
• 2 x Wakeboard
• 2 x Paddle board
• Kneeboard
• Fishing gear
• 4 person inflatable towable
• Snorkel gear
• Diving board
• Boete island float plus the float chairs and new
• SUPs with electronic thrusters.
•2x 2 Person kayaks
•1 Lyft eFoil