$29,700 - $33,000 / per Week
Summer Base Port: | STT |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US) |
Winter Base Port: | STT |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US) |
Price: $29,700 - $33,000 / Per Week
Length: 58.00 Ft
Guests: 10
Speed: N/A Knots
Cabins: 5
Build year: 2013
Refit year: N/A
Crew: 2
King Cabin: N/A
Queen Cabin: 5
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
MINIMUM NIGHTS: 5 for USVI. 7 for BVI.
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.
SAINT MARTIN / ST BARTHS RELOCATION FEE: $2,000 round trip.
Inquire for availability.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense.
Includes boarding after 4pm, welcome cocktail, breakfast the next morning and early start. Dinner is to be taken ashore at client expense.
HALF-BOARD: Discount of $150 per person. Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$29,700 3/$29,800 4/$29,900 5/$30,000 6/$30,100 7/$30,450 8/$30,800 9/$31,150 10/$31,500
LOCAL FARE: Discount of $75 per person. Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$29,850 3/$30,025 4/$30,200 5/$30,375 6/$30,550 7/$30,975 8/$31,400 9/$31,825 10/$32,250
CHRISTMAS/ NEW YEARS:
7 night minimum. Rates are plus 10% for BVI.
CHRISTMAS: 1-10 pax @ $41,000 - must end no later than 12/26
NEW YEARS: 1-10 pax @ $44,000 - may not start prior to 12/27
SEA ESTA is a USVI based vessel.
BVI charters accepted with a 7 night minimum as a foreign based.
BVI Taxes & Fees are to be paid by charterer.
St Martin charters accepted with a relocation fee.
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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.
Chef Ally’s sample menu consists of a myriad of coastal inspired,
natural and organic plates and hors d'oeuvres. Including breakfast,
lunch, appetizers, dinner and dessert. Served with juices, coffee,
tea, water, soda, local beers and craft cocktails. Dinner can be
accompanied by a wine pairing and/or craft cocktail.
Breakfast
Huevos Rancheros, served with sliced avocado and potato corn hash
Avocado toast with poached eggs, tomatoes, and sprouts
Eggs Benedict served with Hollandaise, fresh fruit, and Mimosas
Lemon-blueberry ricotta pancakes served with bacon and homemade whip cream
Mushroom, bacon, and carmolized onion quiche served with yogurt and island fruits
Lunch
Fresh tuna poke bowl made with island greens, served with Asian cucumber salad
Coconut chicken curry, served with rice and homemade naan bread
Fresh fish tacos with pineapple salsa and local green salad
Asian Shrimp Soba Noodle Bowl, Avocado, Carrots, and Peanut Sauce
Mahi filets served with Cilantro coconut rice and homemade mango salsa
Hors d'oeuvres and desserts
Local Caught Wahoo Ceviche, homemade chips
Caprese Skewers and Arancini
Mezze Board, baked feta, and vegetables
Charcuterie board with fresh fruits, nuts, and chocolates
Flourless chocolate tart, raspberry coulis
Goat cheese cheesecake, fresh berries
Olive oil cake with black raspberry filling
Spiced mango rum cakes
Dinner
Panco Encrusted Grouper, Mediterranean Couscous Salad
Filet mignon, grilled broccolini, and a creamy mushroom gorgonzola sauce
Lobster with lemon butter and creamy mushroom risotto
Local yellowfin tuna, papaya citronette, and crispy herb polenta
Lamb Lollipops, eggplant caponata, red pepper coulis, feta, and pistachio
The five guest staterooms each offer private en-suite heads and shower stalls. Beds include memory foam mattress toppers and memory foam pillows with cooling gel inserts. Each stateroom has a hanging closet and drawers for clothing.
Upper cabins 60x79 each
***Crew occupy the port forward Queen Cabin.
**Please inquire for use of all 5 Queen Cabins**
Bed Measurements in inches:
Lower fwd cabins 58x79 each
Two bed cabin (port aft lower) 29x78 each
Lower stbd aft cabin 58x79
#Pax:10
Draft:5.8
Cabin Configuration:5Queen(s), 1Twin(s)
Wash Basins:5
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:58 Feet
Make:Leopard
Showers:5
Heads:5
Helipad:No
Max Speed:
Beam:28
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2013
Dinghy hp:50HP
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:No
SU Paddle Boards:3
Boarding Ladder (Loc/Type):Aft
Gear Type:Light Tackle
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:12
Water Skis Adult:Yes
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:Yes
Rods:2
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :USVI ONLY AT THIS TIME
Sea Bobs:No
6x18’ Floating Mat
Sub-Wing
Noodles
Inflatable Flamingo
Bocce Ball
Board Games
Wake Skate
Inflatable Flamingo & Parrot
Volleyball
JBL Waterproof speakers x 2
4 Yoga Mats
Inflatable Unicorn