


















$22,500 - $39,500 / per Week
Price: $22,500 - $39,500 / Per Week
Length: 50.00 Ft
Guests: 8
Speed: 10 Knots
Cabins: 4
Build year: 2020
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 4
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
***BAHAMIAN TAXES***
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission)


LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs by noon at Capitan discretion.
CHRISTMAS/NYE Rate:
2026
Christmas Flat Rate $38,000. 7 night minimum.
2027
New Years Flat Rate $39,500. 7 night minimum.
Christmas Flat Rate $38,000. 7 night minimum.
2028
New Years Flat Rate $39,500. 7 night minimum.
Christmas Flat Rate $38,000. 7 night minimum.
10% discount during Hurricane Season
(Aug 1 to Oct 15)
N/A
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Crew Profiles
Captain Sammy was born and raised in the beautiful coastal town of Beautiful Beaufort, SC.
Captain Sam Baker
Captain

Marisol Carrillo
Chef/Stew
Day 1: Welcome Aboard
Breakfast: Fresh tropical fruit platter (mango, papaya, pineapple); Greek yogurt parfait layered with house-made granola and Bahamian honey; assortment of artisanal croissants and pain au chocolat.
Lunch: Traditional Bahamian Conch Salad (fresh) with citrus juices, peppers, and onions; served with warm crusty johnnycake and chilled gazpacho shooters.
Appetizers: Coconut-crusted shrimp skewers with mango salsa; prosciutto-wrapped asparagus drizzled with balsamic reduction.
Dinner: Pan-seared grouper fillet with citrus beurre blanc, accompanied by wild rice pilaf and sautéed local greens.
Dessert: Key lime pie with graham cracker crust and fresh whipped cream, garnished with lime zest.
Day 2
Breakfast: Smoked salmon Eggs Benedict on English muffins with hollandaise sauce; fresh berry compote and artisanal bagels with cream cheese.
Lunch: Gourmet shrimp po'boys in buttery brioche buns with remoulade sauce; served with a refreshing watermelon and feta salad with mint.
Appetizers: Charcuterie board featuring aged cheeses, cured meats, olives, and fig jam; paired with fresh crudités and hummus.
Dinner: Herb-crusted rack of lamb with mint chimichurri, served alongside roasted root vegetables and quinoa salad.
Dessert: Coconut flan infused with rum essence, topped with caramelized pineapple.
Day 3
Breakfast: Avocado toast on sourdough with poached eggs, cherry tomatoes, and microgreens; accompanied by a smoothie bowl of blended acai, banana, and guava.
Lunch: Mediterranean quinoa salad with feta, olives, chickpeas, and lemon tahini dressing; accompanied by pita chips and tzatziki.
Appetizers: Stuffed mushrooms with crab and cream cheese; bruschetta topped with tomato, basil, and mozzarella.
Dinner: Sushi Night featuring an assortment of nigiri (tuna, salmon, snapper), sashimi platters, and specialty rolls; accompanied by wasabi, soy sauce, and pickled ginger.
Dessert: Chocolate lava cake with a molten center, served with vanilla bean ice cream.
Day 4
Breakfast: Belgian waffles with whipped mascarpone, maple syrup, and walnuts; side of crisp bacon or turkey sausage.
Lunch: Blackened Mahi-Mahi tacos in soft flour tortillas with pineapple slaw, avocado crema, and pickled red onions.
Appetizers: Warm baked brie en croûte topped with honey and toasted almonds; served with sliced pear and crackers.
Dinner: Filet mignon with red wine reduction, truffle mashed potatoes, and grilled asparagus spears.
Dessert: Passionfruit cheesecake with a graham base, garnished with edible flowers.
Day 5
Breakfast: Shakshuka with poached eggs in spiced tomato sauce, served with warm naan bread and feta crumbles.
Lunch: Jerk chicken wraps with pineapple slaw and plantain chips; drizzled with cilantro lime crema.
Appetizers: Mini crab cakes with remoulade sauce; vegetable spring rolls with sweet chili dip.
Dinner: Bahamian-style whole roasted snapper with herbs and lemon, alongside fried plantains and black bean salad.
Dessert: Rum baba soaked in dark rum syrup, filled with pastry cream and topped with whipped cream.
Day 6
Breakfast: French toast stuffed with cream cheese and caramelized bananas, dusted with powdered sugar; fresh orange juice mimosas.
Lunch: Caprese salad towers with heirloom tomatoes, buffalo mozzarella, and basil pesto; balsamic glaze and focaccia.
Appetizers: Prosciutto and melon skewers; cheese-stuffed dates wrapped in bacon.
Dinner: Seafood paella featuring shrimp, mussels, clams, and saffron rice, infused with chorizo for depth.
Dessert: Mango sorbet in a chocolate shell, accompanied by shortbread cookies.
Day 7
Breakfast: Continental spread with assorted pastries, cheeses, fruits, and cold cuts; customizable omelets with fresh herbs and vegetables.
Lunch: Gourmet panini with turkey, brie, cranberry, and arugula; served with sweet potato fries and a side salad.
Departure: Guests disembark by 11:00 AM. Light boxed gourmet snacks provided for travel upon request.
2 SUP
1 Dingy
2 DPV (Scooter)
1 Foil Board
#Pax:8
Draft:5
Cabin Configuration:4Queen(s)
Wash Basins:0
TP in Heads:No
A/C:Full
Cruising Speed:7kt
Length:50 Feet
Make:Lagoon
Showers:4
Heads:4
Helipad:No
Max Speed:10
Beam:23
# Cabins:4
Tubs:0
Elec. Heads:0
Jacuzzi:
Year Built:2020
Dinghy hp:30
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:0
Wake Board:0
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:0
Kneeboard:0
Tube:0
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:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
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Resort Course:
Air Compressor:Not Onboard
Tanks:0
BCs:0
Regulators:0
Wet Suits:0
Weight Sets:0
# of Divers:0
Dives/wk:
Night Dives:0
Dive Lights:0
Diving Info:
Diving Costs: