$22,700 - $27,000 / per Week
Summer Base Port: | Tortola, BVI |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | Tortola, BVI |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $22,700 - $27,000 / Per Week
Length: 59.00 Ft
Guests: 10
Speed: 12 Knots
Cabins: 5
Build year: 2013
Refit year: 2022
Crew: 2
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
CAPTAIN & MATE ONLY RATES: 1-10 guests $20,000 plus all expenses. Includes: Captain, Mate, linens/towels, dishes, flatware, cookware & toys. Excludes: fuel, water, customs, food, liquor, ice, trash, mooring and dock fees & gratuity.
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only
CHRISTMAS: 2-10 guests $31,000 Must end on or before 12/27
NEW YEARS: 2-10 guests, $32,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
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Captain
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Chef/First Mate
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 BREAK
Fresh Pastries and seasonal Fruits
Smoked Salmon Tart
Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon
Lobster Parfait
Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points
Whole wheat oatmeal pancakes with maple syrup fruit and creme frâiche
Eggs Benedict
Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato
Quiche
Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette
Shrimp Kedgeree
Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli
Mushroom Toast
Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs
Croissant BLT
Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato
MIDDAY
Shrimp Beignets
Pepper tomato chutney
Boat made Flatbread
Roasted vegetables, pesto
Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion
Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan bread crumb
Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato
White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar
Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries
Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla
Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese
HORS D’OEUVRES & SNACKS
Fresh Burrata Cheese
Chili crisp and baguette
Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe
Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, piston, local honey
Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant
Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette
Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce
Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt
Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce
Cast iron Seared Shrimp in XO sauce
Shaved Squash Salad
Fennel, honey, buttermilk dressing
MAIN
Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce
Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal vegetables
Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême
Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber
Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini
Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster
Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga
Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato
DESSERT
Turkish coffee and cardamon pot au creme and chantilly
Pear Gallette with vanilla bean ice cream and salted caramel
Tiramisu
Creme Anglais tart with macerated berries and cream
Fruit sorbet with Almond Tuille
Refit Details:
New 13’ Dinghy with a new 30 HP Tohatsu outboard
New trampolines
New generator (Northern Lights 20kW)
Teak deck coating
Exterior refrigerator replaced
Air conditioner replaced
New bilge pumps
Solar panel replacement
Major repairs to the heads
Repaired water tanks
New stereo system
New house batteries
New start batteries
Hull cleaning
Total of over $100,000 in upgrades!
#Pax:10
Draft:4.5
Cabin Configuration:5Queen(s)
Wash Basins:0
TP in Heads:Yes
A/C:Full
Cruising Speed:8
Length:59 Feet
Make:Fountaine Pajot
Showers:5
Heads:0
Helipad:No
Max Speed:12
Beam:28
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2013
Dinghy hp:25HP
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:No
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:No
Kite Boarding:
Dinghy # pax:6
Water Skis Adult:1
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:No
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:0
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:No
Fishing Gear:No
Fishing Permit :
Sea Bobs:No
4 Stand Up Paddle Boards
1 Tube
1 Large Floating Ring
Adult water skiis
Snorkel Gear