$52,000 - $60,000 / per Week
Summer Base Port: | Virgins/Grenadines/Windward |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | USVI / BVI / SXM |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $52,000 - $60,000 / Per Week
Length: 65.00 Ft
Guests: 10
Speed: N/A Knots
Cabins: 5
Build year: 2023
Refit year: N/A
Crew: 3
King Cabin: N/A
Queen Cabin: 5
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
No Captain Only Charters
● SAINT MARTIN / SAINT BARTHS RELOCATION:
Relocation fee of $3500, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide 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: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $105 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 10
● 2025 Christmas: 7-night minimum $63,000 for 2-10 guests, must end no later than December 26th.
● 2025 New Year's: 7-night minimum $77,000 for 2-10 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom with bedding, towels, and beach towels
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
N/A
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Captain
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First Mate
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Chef
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Breakfast
Pistachio and chai overnight oats, with homemade cashew butter
Banana, oat, honey pancakes, served with coconut yogurt, goji berries and mixed seeds
Selection of bagels served with smoked salmon, cream cheese, fresh tomatoes, fried eggs
Rose harissa shakshuka, served with warm sliced sourdough
Soft scrambled eggs & bacon, freshly baked pastries
Homemade blueberry muffins, fresh local fruit platter
Breakfast burritos, with black beans, spicy sriracha dressing, scrambled eggs and bacon
Yogurt parfait, served with homemade almond granola
Lunch
Apricot harissa baked salmon, dill and preserved lemon salsa, served with quinoa salad of tomatoes, feta, pickled cucumber, sumac & poppy seed dressing
Goats cheese and spinach pithier, walnut, fennel and apple salad
Fresh sea bass taco, with tahini mayonnaise, jalapeño, avocado and toasted hazelnut salsa, Mexican prawn tacos, with mango avocado salsa, and a tangy trio of bean salad
Greek spread including; homemade selection of dips, hummus, tatskiki, greek salad, flatbreads, chicken skewers, hot honey fried halloumi, freshly prepared falafel.
Canapés
Citrus champnage roasted beetroot topped with whipped creme fraiche & trout roe
Homemade bellinis, smoked salmon with a dill cream cheese
Hot honey grilled peach, burrata and crispy prosciutto crostini
Baby poached pears, blue cheese and caramelised walnuts
Harissa marinated chorizo and shrimp skewers
Truffle and mushroom arancini
Mini tomato bruschetta with pistachio pesto and buffalo mozzarella
Dinner
Pan fried red snapper, served with roasted sweet potatoes, coriander salsa verde, goats cheese and pickled red onions
Panko breaded mahi mahi, served on a bed of basmati rice and a yellow mango Caribbean curry sauce
Herb crusted fillet of lamb, with sweet potato dauphinoise, roast red peppers & honey quinoa
Crispy sea bass, chermolua yogurt, pomegranate and tomato salsa, whipped feta and crispy new potatoes
Chargrilled honey & mustard chicken topped with flaked almonds and lemon. Baba ghanoush topped with grilled asparagus
Dessert
Creme brûlée served with homemade berry coulis
Freshly prepared key lime pie
Individual pistachio tiramisu
White chocolate and Oreo cheesecake
Plum, ricotta and toasted almond cake
5 queen cabins, 2 of which are larger VIP cabins, and includes a jacuzzi on the flybridge
#Pax:10
Draft:5.5
Cabin Configuration:5Queen(s)
Wash Basins:5
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:65 Feet
Make:Moon Yacht
Showers:5
Heads:5
Helipad:No
Max Speed:
Beam:32
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:1
Year Built:2023
Dinghy hp:60
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:10
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Aft
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:0
Kneeboard:0
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:0
Rods:2
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Aft - Haydraulic Platform
Fishing Gear:Yes
Fishing Permit :Yes
Sea Bobs:Yes
Waydoo Flyer One eFoil
Seabob
Bote Hangout Half Moon Dock
Bote SUP's
Heated Jacuzzi on flybridge - does not operate while underway.