Motek Yacht Charter
Yacht Description
Motek yacht is a 56.00 ft long sailboat catamaran and spends the summer season in Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI). It was built by Bali Catamarans in 2023. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.
and a generator.
Accommodation
Cabin Breakdown
Motek Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Motek Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Winter 2023 to 2024 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
Summer 2024 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
Winter 2024 to 2025 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
Summer 2025 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
Motek yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
52,000
to
64,000
10,400 to
19,200
62,400 to 83,200
Discounts outside the main season are common.
7 day charter
26,000
to
32,000
5,200 to
9,600
31,200 to 41,600
Standard charter rate, base for all calculations.
3 day charter
13,000
to
16,000
2,600 to
4,800
15,600 to 20,800
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
26,000 / 6 * 3 days = 13,000
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 52,000 to 64,000 | 10,400 to 19,200 | 62,400 to 83,200 | Discounts outside the main season are common. | |
7 day charter | 26,000 to 32,000 | 5,200 to 9,600 | 31,200 to 41,600 | Standard charter rate, base for all calculations. | |
3 day charter | 13,000 to 16,000 | 2,600 to 4,800 | 15,600 to 20,800 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 26,000 / 6 * 3 days = 13,000 |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 26,000
High season rate: 32,000
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $36,000, New Years - Flat rate $38,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $36,000, New Years - Flat rate $38,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Price Terms
InclusiveMotek Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain
Chef
Captain: Enrique
Captain Enrique de la Gandara Guzman
Dear Guests,
I began sailing at the age of eleven, participating in national and international regattas on Optimist, Cadet, Snipe, and sail cruiser vessels. Over the past decade, I have developed a professional career in the maritime industry. My sailing experiences have taken me along the Spanish coast, Canary Islands, Balearic Islands, the coast of Portugal, northern Morocco, Corsica, Sardinia, the west coast of Italy, Greece, the Dodecanese, Cyclades, Ionian, Corfu, and Turkey. Additionally, I have completed two Atlantic crossings as a skipper from Spain to the Caribbean and Brazil. I consider myself dynamic, responsible, and professional. Funny person, nature and sport lover. I am committed to continuous improvement, accumulating miles at sea, sharing my passion for sailing, and providing exceptional service with discretion while meeting the needs of shipowners and guests. Safety is paramount in all my endeavors, guiding my meticulous planning and actions onboard. I am very excited to begin this new challenge and have the opportunity to create an unforgettable experience for our future guests.
Chef Cora
Dear Guests,
I started yachting five years ago, aboard a Lagoon 620 catamaran as a stewardess and deckhand. Since then, I have sailed more than 15,000 nautical miles in different leisure crafts across the Mediterranean, the Atlantic Ocean and the Caribbean. My roles have included managing the interior departments, provisioning, organizing food, exploring new flavors from around the world to incorporate into my meals, and assisting the captain with
maneuvers and watchkeeping. One of the most significant challenges of my life was crossing the Atlantic, which allowed me to solidify my passion for this field. My other passion is cuisine, which my grandmother and mother instilled in me from a young age.I'm enthusiastic about providing healthy, homemade meals, creating menus with minimal processed foods, drawing from my experience in Spanish and Mediterranean cuisine, as well as some Asian and Mexican dishes. I enjoy innovating in the galley, studying cooking courses and learning the culinary techniques of the countries we visit.
My main objective is to continue accumulating miles and knowledge in my career, to train and gain more experience to provide the best service that meets the expectations of owners and guests, and to enjoy all that the sailing world has to offer.
Looking forward to meeting you soon
Cora Garrido Lopez
Menu
SAMPLE
CHARTER MENU
Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies,
etc
Tropical mixed greens
salad
Blackened Mahi Mahi topped with
avocado smash with balsamic roasted
brussels sprouts and sweet potato
wedges
Dessert
Key Lime pie
Day 2
Breakfast
Baked German pancake served with
sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps
served with chips and fruit
Dinner
Bufala mozzarella with tomato and red
onion salad with balsamic drizzle
Filet Mignon with caramelized
onions
Grilled lemon asparagus and
hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet
cheeses
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola,
honey, fresh and dried fruits
Lunch
Mediterranean kale salads with
shredded chicken, sun-dried tomato, feta,
scallion, artichoke and
chickpeas
Dinner
Watermelon Feta Balsamic
salad
Grilled marinated local fish on
pineapple planks topped with salsa served with
grilled zucchini and roasted
potatoes
Dessert
Plantain bananas foster served over
vanilla ice cream
Day 4
Breakfast
Scrambled eggs with maple glazed
bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with
chips
Mahi Mahi fish tacos on corn
tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with
grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream
sundaes
Day 5
Breakfast
Build Your Own Toast Bar- avocado
toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with
fruit, vegetables, and sautéed shrimp
served with fried sweet
plantains
Dinner
Cucumber yogurt sauce with freshly
baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and
lemon potatoes
Dessert
NY Style cheesecake topped with fruit
and caramel drizzle
Day 6
Breakfast
Pastry filled quiches- veggie and
meat with cheese options
Lunch
Mediterranean pasta salad with
chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with
peppers, onions served with scallion rice
Day 7
Send Off
Breakfast
Breakfast sandwiches and fresh
fruit
Reviews
Thank you for making Emma's birthday so special!
Thank you for diving to find Cash's fishing pole!
Gallery
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- wpcf_ac: Full
- wpcf_bbq: 0
- wpcf_internet: Onboard WIFI
- wpcf_generator: Yes
- wpcf_engines:
- wpcf_year: 2023
- wpcf_builder: Bali Catamarans
- wpcf_accommodation: 1 Master cabin and 4 guest cabins
- currency: USD
- yachtCurrencySymbol: $
- property_price: 26000
- mo_price: 26000
- wpcf_high_price: 32000
- wpcf_price_details: Minimum charter length: 4 nights FOR LESS THAN 7 NIGHT CHARTERS: For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. 7 night minimum over Christmas - Flat rate $36,000, New Years - Flat rate $38,000 for 2-10 guests. New Year's charters must start 12/28 or later. Embarkation Noon / Disembarkation Noon Standard Caribbean Terms, all-inclusive. HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense. LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense. The rates include: • Private Yacht & Service of the crew (captain, chef/first mate) • Insurance for the yacht and the passengers (civil liability) • Accommodation in 5 private air-conditioned cabins with ensuite bathroom • Bedding, towels and beach towels • Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails • Consumables for the yacht (diesel, fuel, and water) • Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP • Mooring fees, cruising taxes, clearance and customs fees, park fees The rates do not include: • Cancellation Insurance and private insurance • Premium beverage requests • Harbour and Dockage fees • Transfer airport – base – airport • Personal expenses • Gratuity - suggested is 15-20% of total charter fee. Summer Base Port: Tortola, BVI Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards Winter Base Port: Tortola, BVI Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
- wpcf_crew: a:16:{s:4:"info";s:2599:"Captain Enrique de la Gandara Guzman<br /> Dear Guests,<br /> I began sailing at the age of eleven, participating in national and international regattas on Optimist, Cadet, Snipe, and sail cruiser vessels. Over the past decade, I have developed a professional career in the maritime industry. My sailing experiences have taken me along the Spanish coast, Canary Islands, Balearic Islands, the coast of Portugal, northern Morocco, Corsica, Sardinia, the west coast of Italy, Greece, the Dodecanese, Cyclades, Ionian, Corfu, and Turkey. Additionally, I have completed two Atlantic crossings as a skipper from Spain to the Caribbean and Brazil. I consider myself dynamic, responsible, and professional. Funny person, nature and sport lover. I am committed to continuous improvement, accumulating miles at sea, sharing my passion for sailing, and providing exceptional service with discretion while meeting the needs of shipowners and guests. Safety is paramount in all my endeavors, guiding my meticulous planning and actions onboard. I am very excited to begin this new challenge and have the opportunity to create an unforgettable experience for our future guests.<br /> <br /> <br /> Chef Cora<br /> <br /> Dear Guests,<br /> I started yachting five years ago, aboard a Lagoon 620 catamaran as a stewardess and deckhand. Since then, I have sailed more than 15,000 nautical miles in different leisure crafts across the Mediterranean, the Atlantic Ocean and the Caribbean. My roles have included managing the interior departments, provisioning, organizing food, exploring new flavors from around the world to incorporate into my meals, and assisting the captain with<br /> maneuvers and watchkeeping. One of the most significant challenges of my life was crossing the Atlantic, which allowed me to solidify my passion for this field. My other passion is cuisine, which my grandmother and mother instilled in me from a young age.I'm enthusiastic about providing healthy, homemade meals, creating menus with minimal processed foods, drawing from my experience in Spanish and Mediterranean cuisine, as well as some Asian and Mexican dishes. I enjoy innovating in the galley, studying cooking courses and learning the culinary techniques of the countries we visit.<br /> My main objective is to continue accumulating miles and knowledge in my career, to train and gain more experience to provide the best service that meets the expectations of owners and guests, and to enjoy all that the sailing world has to offer.<br /> Looking forward to meeting you soon<br /> Cora Garrido Lopez";s:5:"photo";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8884/8884brochure44.jpg";s:4:"size";s:1:"2";s:12:"captain_name";s:7:"Enrique";s:14:"captain_nation";s:7:"Spanish";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:18:"RYA 200 Ton Master";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:0:"";s:9:"crew_name";s:4:"Cora";s:16:"crew_nationality";s:7:"Spanish";s:12:"crew_license";s:42:"Basque Culinary Center-Perfection Cheffing";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:5:{i:1;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8884/8884crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8884/8884crew2.jpg";s:4:"desc";s:4:"Chef";}i:3;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8884/8884crew3.jpg";s:4:"desc";s:0:"";}i:4;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8884/8884crew4.jpg";s:4:"desc";s:0:"";}i:5;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8884/8884crew5.jpg";s:4:"desc";s:0:"";}}}
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- wpcf_menu: <p style="text-align: center;"><span style="color: #236fa1;">SAMPLE CHARTER MENU</span><br /><br /><span style="color: #236fa1;"><strong>Day 1</strong></span><br /><span style="color: #236fa1;">Welcome Spread & Dinner</span><br /><span style="color: #236fa1;">Charcuterie board, fruits, veggies, etc</span><br /><span style="color: #236fa1;">Tropical mixed greens salad</span><br /><span style="color: #236fa1;">Blackened Mahi Mahi topped with avocado smash with balsamic roasted</span><br /><span style="color: #236fa1;">brussels sprouts and sweet potato wedges</span><br /><span style="color: #236fa1;"><strong>Dessert</strong></span><br /><span style="color: #236fa1;">Key Lime pie</span></p> <p style="text-align: center;"><br /><span style="color: #236fa1;"><strong>Day 2</strong></span><br /><span style="color: #236fa1;"><strong>Breakfast</strong></span><br /><span style="color: #236fa1;">Baked German pancake served with sausage and fresh fruit</span><br /><span style="color: #236fa1;"><strong>Lunch</strong></span><br /><span style="color: #236fa1;">Grilled shrimp veggie kebab wraps served with chips and fruit</span><br /><span style="color: #236fa1;"><strong>Dinner</strong></span><br /><span style="color: #236fa1;">Bufala mozzarella with tomato and red onion salad with balsamic drizzle</span><br /><span style="color: #236fa1;">Filet Mignon with caramelized onions</span><br /><span style="color: #236fa1;">Grilled lemon asparagus and hassleback baked potato</span><br /><span style="color: #236fa1;"><strong>Dessert</strong></span><br /><span style="color: #236fa1;">Assortment of fresh fruit and gourmet cheeses</span></p> <p style="text-align: center;"><span style="color: #236fa1;"><strong>Day 3</strong></span><br /><span style="color: #236fa1;"><strong>Breakfast</strong></span><br /><span style="color: #236fa1;">Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits</span><br /><span style="color: #236fa1;"><strong>Lunch</strong></span><br /><span style="color: #236fa1;">Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,</span><br /><span style="color: #236fa1;">scallion, artichoke and chickpeas</span><br /><span style="color: #236fa1;"><strong>Dinner</strong></span><br /><span style="color: #236fa1;">Watermelon Feta Balsamic salad</span><br /><span style="color: #236fa1;">Grilled marinated local fish on pineapple planks topped with salsa served with</span><br /><span style="color: #236fa1;">grilled zucchini and roasted potatoes</span><br /><span style="color: #236fa1;"><strong>Dessert</strong></span><br /><span style="color: #236fa1;">Plantain bananas foster served over vanilla ice cream</span></p> <p style="text-align: center;"><span style="color: #236fa1;"><strong>Day 4</strong></span><br /><span style="color: #236fa1;"><strong>Breakfast</strong></span><br /><span style="color: #236fa1;">Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit</span><br /><span style="color: #236fa1;"><strong>Lunch</strong></span><br /><span style="color: #236fa1;">Fresh guacamole & homemade salsa with chips</span><br /><span style="color: #236fa1;">Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,</span><br /><span style="color: #236fa1;">served with black beans</span><br /><span style="color: #236fa1;"><strong>Dinner</strong></span><br /><span style="color: #236fa1;">Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce</span><br /><span style="color: #236fa1;"><strong>Dessert</strong></span><br /><span style="color: #236fa1;">Brownie crumble ice cream sundaes</span></p> <p style="text-align: center;"><span style="color: #236fa1;"><strong>Day 5</strong></span><br /><span style="color: #236fa1;"><strong>Breakfast</strong></span><br /><span style="color: #236fa1;">Build Your Own Toast Bar- avocado toast with sunny side eggs and honey</span><br /><span style="color: #236fa1;">whipped ricotta toast</span><br /><span 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Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)";s:15:"yachtWinterArea";s:137:"Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)";s:12:"yachtShowers";s:1:"0";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"7";s:18:"yachtElectricHeads";s:1:"0";s:14:"yachtTpInHeads";s:3:"Yes";s:15:"yachtSampleMenu";s:7864:"<p style="text-align: center;"><span style="color: #236fa1;">SAMPLE CHARTER MENU</span><br /><br /><span style="color: #236fa1;"><strong>Day 1</strong></span><br /><span style="color: #236fa1;">Welcome Spread & Dinner</span><br /><span style="color: #236fa1;">Charcuterie board, fruits, veggies, etc</span><br /><span style="color: #236fa1;">Tropical mixed greens salad</span><br /><span style="color: #236fa1;">Blackened Mahi Mahi topped with avocado smash with balsamic roasted</span><br /><span style="color: 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#236fa1;"><strong>Dessert</strong></span><br /><span style="color: #236fa1;">Assortment of fresh fruit and gourmet cheeses</span></p> <p style="text-align: center;"><span style="color: #236fa1;"><strong>Day 3</strong></span><br /><span style="color: #236fa1;"><strong>Breakfast</strong></span><br /><span style="color: #236fa1;">Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits</span><br /><span style="color: #236fa1;"><strong>Lunch</strong></span><br /><span style="color: #236fa1;">Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,</span><br /><span style="color: #236fa1;">scallion, artichoke and chickpeas</span><br /><span style="color: #236fa1;"><strong>Dinner</strong></span><br /><span style="color: #236fa1;">Watermelon Feta Balsamic salad</span><br /><span style="color: #236fa1;">Grilled marinated local fish on pineapple planks topped with salsa served with</span><br /><span style="color: #236fa1;">grilled zucchini and roasted potatoes</span><br /><span style="color: #236fa1;"><strong>Dessert</strong></span><br /><span style="color: #236fa1;">Plantain bananas foster served over vanilla ice cream</span></p> <p style="text-align: center;"><span style="color: #236fa1;"><strong>Day 4</strong></span><br /><span style="color: #236fa1;"><strong>Breakfast</strong></span><br /><span style="color: #236fa1;">Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit</span><br /><span style="color: #236fa1;"><strong>Lunch</strong></span><br /><span style="color: #236fa1;">Fresh guacamole & homemade salsa with chips</span><br /><span style="color: #236fa1;">Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,</span><br /><span style="color: #236fa1;">served with black beans</span><br /><span style="color: #236fa1;"><strong>Dinner</strong></span><br /><span style="color: #236fa1;">Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce</span><br /><span style="color: #236fa1;"><strong>Dessert</strong></span><br /><span style="color: #236fa1;">Brownie crumble ice cream sundaes</span></p> <p style="text-align: center;"><span style="color: #236fa1;"><strong>Day 5</strong></span><br /><span style="color: #236fa1;"><strong>Breakfast</strong></span><br /><span style="color: #236fa1;">Build Your Own Toast Bar- avocado toast with sunny side eggs and honey</span><br /><span style="color: #236fa1;">whipped ricotta toast</span><br /><span style="color: #236fa1;"><strong>Lunch</strong></span><br /><span style="color: #236fa1;">Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp</span><br /><span style="color: #236fa1;">served with fried sweet plantains</span><br /><span style="color: #236fa1;"><strong>Dinner</strong></span><br /><span style="color: #236fa1;">Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad</span><br /><span style="color: #236fa1;">Lamb chops with sauté spinach and lemon potatoes</span><br /><span 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Over the past decade, I have developed a professional career in the maritime industry. My sailing experiences have taken me along the Spanish coast, Canary Islands, Balearic Islands, the coast of Portugal, northern Morocco, Corsica, Sardinia, the west coast of Italy, Greece, the Dodecanese, Cyclades, Ionian, Corfu, and Turkey. Additionally, I have completed two Atlantic crossings as a skipper from Spain to the Caribbean and Brazil. I consider myself dynamic, responsible, and professional. Funny person, nature and sport lover. I am committed to continuous improvement, accumulating miles at sea, sharing my passion for sailing, and providing exceptional service with discretion while meeting the needs of shipowners and guests. Safety is paramount in all my endeavors, guiding my meticulous planning and actions onboard. I am very excited to begin this new challenge and have the opportunity to create an unforgettable experience for our future guests.<br /> <br /> <br /> Chef Cora<br /> <br /> Dear Guests,<br /> I started yachting five years ago, aboard a Lagoon 620 catamaran as a stewardess and deckhand. Since then, I have sailed more than 15,000 nautical miles in different leisure crafts across the Mediterranean, the Atlantic Ocean and the Caribbean. My roles have included managing the interior departments, provisioning, organizing food, exploring new flavors from around the world to incorporate into my meals, and assisting the captain with<br /> maneuvers and watchkeeping. One of the most significant challenges of my life was crossing the Atlantic, which allowed me to solidify my passion for this field. 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Captain Lon and Chef Carilla went above and beyond every day to make our destinations and experiences beyond amazing. Our kids are 12 and 13 and said it was their favorite vacation ever! The food was absolutely some of the best dishes we've ever had and it was all made from scratch! Captain Lon not only was excellent at sailing but also gave us history of the islands and made some delicious cocktails! The beaches and sunsets were ones we will never forget. Best crew and best vacay! We are forever grateful for them and our memories! We love our crew and BVI! Stephanie, Travis, Cash and Emma <br /> Thank you for making Emma's birthday so special!<br /> Thank you for diving to find Cash's fishing pole!";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:20:"NexGen Yachting, LLC";s:16:"yachtManagerName";s:14:"Tracey Hartman";s:17:"yachtManagerPhone";s:19:"954-953-1165 x19212";s:16:"yachtManagerToll";s:10:"8556394369";s:17:"yachtManagerEmail";s:21:"jp@nexgenyachting.com";}
- location_details:
- helipad: No
- sailing_instructor: Yes
- lengthm: 17.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: Minimum charter length: 4 nights FOR LESS THAN 7 NIGHT CHARTERS: For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. 7 night minimum over Christmas - Flat rate $36,000, New Years - Flat rate $38,000 for 2-10 guests. New Year's charters must start 12/28 or later. Embarkation Noon / Disembarkation Noon Standard Caribbean Terms, all-inclusive. HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense. LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense. The rates include: • Private Yacht & Service of the crew (captain, chef/first mate) • Insurance for the yacht and the passengers (civil liability) • Accommodation in 5 private air-conditioned cabins with ensuite bathroom • Bedding, towels and beach towels • Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails • Consumables for the yacht (diesel, fuel, and water) • Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP • Mooring fees, cruising taxes, clearance and customs fees, park fees The rates do not include: • Cancellation Insurance and private insurance • Premium beverage requests • Harbour and Dockage fees • Transfer airport – base – airport • Personal expenses • Gratuity - suggested is 15-20% of total charter fee. Summer Base Port: Tortola, BVI Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards Winter Base Port: Tortola, BVI Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: jp@nexgenyachting.com
- ca: NexGen Yachting, LLC
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8884/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: US
- captain_nation: Spanish
- crew_nationality: Spanish
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>Motek Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$32,000</td> <td>$32,000</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$32,000</td> <td>$32,000</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$32,000</td> <td>$32,000</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$32,000</td> <td>$32,000</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1726131963
- mo_youtube: a:2:{s:7:"updated";i:1726081874;s:5:"links";a:0:{}}
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> The Best BVI Family Vacay</div><div class='clr'></div><div style='text-align:left;'>This trip was one on our bucket list and It exceeded all our expectations and dreams. Captain Lon and Chef Carilla went above and beyond every day to make our destinations and experiences beyond amazing. Our kids are 12 and 13 and said it was their favorite vacation ever! The food was absolutely some of the best dishes we've ever had and it was all made from scratch! Captain Lon not only was excellent at sailing but also gave us history of the islands and made some delicious cocktails! The beaches and sunsets were ones we will never forget. Best crew and best vacay! We are forever grateful for them and our memories! We love our crew and BVI! Stephanie, Travis, Cash and Emma <br /> Thank you for making Emma's birthday so special!<br /> Thank you for diving to find Cash's fishing pole!</div><div class='clr'></div> </div>
- reviewscount: 3