$45,700 - $52,000 / 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: $45,700 - $52,000 / Per Week
Length: 60.00 Ft
Guests: 8
Speed: 10 Knots
Cabins: 4
Build year: 2021
Refit year: N/A
Crew: 2
King Cabin: N/A
Queen Cabin: 4
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
N/A
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola
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.
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$59,000
NEW YEARS: 1-8 guests @ $64,000
Valentine is based from West End, Tortola.
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Captain
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Chef/First Mate
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Stewardess
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SAMPLE MENU
Daily breakfast includes local fruits, eggs, tea and coffee
Saturday
Breakfast
Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cojita cheese, and fresh oregano with a side of streaky bacon
Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce
Appetizer
Coconut and lime scallop crudo served with plantain chips
Dinner
Pork tenderloin with apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds
Dessert
Cheesecake with a berry compote
Sunday
Breakfast
Spinach and feta crepes with andouille sausage
Lunch
Buratta salad with proscuitto, arugula, truffles, tamarind glaze, and balsamic pearls
Appetizer Manchego-crusted BBQ pork quesadillas
Dinner
Pan-seared duck breast served with sauteed haricot verts, thyme-roasted fingerling potatoes and velvety-citrus rosemary sauce
Dessert
Soggy Dollar Tiramisu
Monday
Breakfast
Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage
Lunch
Chilled green tea soba noodles, massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, and honey ginger soy dressing. Served with crispy salmon skin
Appetizer
Parisian gnocchi bites with duck confit
Dinner
Herb-crusted rack of lamb served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri
Dessert
Chocolate guava cake covered in coconut ganache
Tuesday
Breakfast
Quiche or frittata with chef choice of meats and vegetables with parfaits on the side
Lunch
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades
Appetizer
Cheese and charcuterie board
Dinner
Pan-seared chilean sea bass on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc
Dessert
Key lime pie with passion fruit whip
Wednesday
Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce
Lunch
Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat served on top of short grain brown rice and kimchi
Appetizer Caviar wonton tacos
Dinner
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, parsnip puree and crisps
Dessert
White chocolate and coconut creme brûlée
Thursday
Breakfast
Hawaiian-style macadamia nut and banana-rum compote pancakes dusted with powdered sugar and served with streaky bacon
Lunch
Baked then charred branzino with ancient grains, and smoked eggplant
Appetizer Mezze Platter
Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan
Dessert
Mud pie topped with hot fudge and toasted hazel- nuts
Friday
Breakfast
2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle cheddar cheese and buttery mushroom jus over a bed of lightly dressed salad greens
Lunch
Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and a honey rosemary dressing
Appetizer Lamb and feta balls
Dinner
Baked mahi topped with romesco sauce over cous- cous and broccolini
Dessert
Nutmeg custard tart with fresh strawberries, basil candy, and lime sugar
SHIP'S BAR
Gin: Bomay or Tanqueray
Vodka: Tito’s
Whiskey: Jack Daniels or Bullet
Rum: Bacardi, Myers or Goslings
Tequila: Don Julio, Cassimigos or Jose Cuervos
Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto
Red/White Wine : Pinot Noir, Cabernet, Red Blend, Dry Roses, Pinot Grigio, Chardonnay, Sauv Blanc, Prosecco
Champagne: La Marca Prosecco
Beers: ST. John Brewer's, Leatherback Brewery, Corona
No accommodations data available
#Pax:8
Draft:6
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:8
Length:60 Feet
Make:Sunreef Yachts
Showers:5
Heads:4
Helipad:No
Max Speed:10
Beam:34
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2021
Dinghy hp:90 hp
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Stern Sugar Scoops
Gear Type:Trolling
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:0
Rods:1
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:no
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Hydraulic Swim Platform
Fishing Gear:Yes
Fishing Permit :BVI Permit # 1322016
Sea Bobs:No
1 x Tender ZAR 49 SL 90 HP - 8 Pax
1 x Wakeboard
1 x Set of Waterski's
2 x Stand Up Paddleboards
Snorkeling Gear