Discover Yacht Charter
Yacht Description
Discover yacht is a 50.00 ft long sailboat catamaran and spends the summer season in Belize and winter season in Belize. It was built by Fountaine Pajot in 2014. The yacht layout features 6 cabins and accommodates 9 guests. The cabin arrangement is following: 5 queen cabins, 1 single cabin.
Accommodation
Captain Only
Cabin Breakdown
Discover Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
Max. Speed
Discover 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 | $18,550 | $18,550 | $18,550 | $19,600 | $20,650 | $21,700 | $22,750 | $23,800 | $0 | $0 | $0 |
Summer 2024 | $18,550 | $18,550 | $18,550 | $19,600 | $20,650 | $21,700 | $22,750 | $23,800 | $0 | $0 | $0 |
Winter 2024 to 2025 | $18,550 | $18,550 | $18,550 | $19,600 | $20,650 | $21,700 | $22,750 | $23,800 | $0 | $0 | $0 |
Summer 2025 | $18,550 | $18,550 | $18,550 | $19,600 | $20,650 | $21,700 | $22,750 | $23,800 | $0 | $0 | $0 |
Discover yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
37,100
to
47,600
7,420 to
14,280
44,520 to 61,880
Discounts outside the main season are common.
7 day charter
18,550
to
23,800
3,710 to
7,140
22,260 to 30,940
Standard charter rate, base for all calculations.
3 day charter
9,275
to
11,900
1,855 to
3,570
11,130 to 15,470
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
18,550 / 6 * 3 days = 9,275
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 | 37,100 to 47,600 | 7,420 to 14,280 | 44,520 to 61,880 | Discounts outside the main season are common. | |
7 day charter | 18,550 to 23,800 | 3,710 to 7,140 | 22,260 to 30,940 | Standard charter rate, base for all calculations. | |
3 day charter | 9,275 to 11,900 | 1,855 to 3,570 | 11,130 to 15,470 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 18,550 / 6 * 3 days = 9,275 |
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: 18,550
High season rate: 23,800
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling
(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)
**Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!):
- Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner.
**Imported alcoholic beverages:
- We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier.
- The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person.
- They can also securely package it for you.
----
Notes
*Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates.
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.
Our standard check-in time is noon, and our check-out time is 11 AM.
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling
(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)
**Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!):
- Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner.
**Imported alcoholic beverages:
- We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier.
- The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person.
- They can also securely package it for you.
----
Notes
*Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates.
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.
Our standard check-in time is noon, and our check-out time is 11 AM.
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Christian “Capt. Chris” Ferrell
We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.
Christian “Capt. Chris” Ferrell
Christian “Capt. Chris” Ferrell was born and raised in the beautiful fishing village of Placencia, where the open waters and sandy beaches have always been his playground. Chris has been sailing Belize’s waters as a captain for 17 years and has been a licensed tour guide for 18. His experience also covers neighboring international waters, and he’s well-known and well-regarded for his intricate knowledge of the atolls and inner reef.
Having been recognized in Latitudes & Attitudes Magazine in 2007 for his early career performance and having worked for many years at the top sailing charter companies in Belize, you are assured of the ultimate sailing experiences for your charter.
Chris is an outgoing and personable host who is passionate about delivering epic fishing days, snorkeling, and spearfishing. And he loves to free dive to provide fresh catches for dinner, which is why he has a long list of annual repeat guests that come to Belize to sail with him year after year.
Andrea Reyes
Born and raised in the Cayo District, the adventure capital of Belize, Andrea grew up surrounded by all the elements and experiences you go on vacation for ‐ from Maya Ruins to lush rainforests, bustling markets to chic eco-retreats, and, of course, the rich culinary fare that this diverse region offers, all of which Andrea enjoys showcasing on her charters.
After completing her studies, Andrea’s spirit for adventure took her around the world to Jaipur, India, where she spent five years living with a local family. While learning myriad new practices and experiences (including learning to speak the Hindi language!), she also learned how to prepare exotic and delicious cuisine, so her fascination with international culture and fabulous global food was firmly born.
Menu
Sample Menus ‐ Breakfast
- Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
- Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
- Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
- Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
- Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans
*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.
Sample Menus ‐ Lunch
- Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
- BBQ Reef Burger served with a watermelon feta salad
- Belizean Chorizo and Rum-infused Black Bean Soup
- Chicken Tostadas with Pico de Gallo
- Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
- Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
- Shrimp Sushi Stack
- Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce
Sample Menus ‐ Hors D'Oeuvres
- Baked Brie, Mango Chutney, and Pear Croustade
- Chicken Satay Skewers with Peanut Sauce
- Creamy Herb Shrimp Scampi Dip with Tortilla Chips
- Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
- Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
- Seacuterie Board
*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.
Sample Menus ‐ Dinner
- BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
- Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
- Brazilian Shrimp "Moqueca" served with Saffron Rice
- Chef's Masterful Creation with the Catch of the Day
- Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
- Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille
*Dinner is served with a selection of wines.
Sample Menus ‐ Desserts
- Chocolate Rum Salami with Chocolate Drizzle
- Coconut Chocolate Brownies with Berry Compote
- Dragonfruit Cheesecake
- Key Lime Ginger Crunch
- Mini Tiramisu Cups
*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.
Gallery
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- wpcf_bbq:
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- wpcf_year: 2014
- wpcf_builder: Fountaine Pajot
- wpcf_accommodation: 5 Double Cabins along with a smaller single cabin, suitable for a single person or two children. Each cabin has a dedicated washroom with an electric head. Large groups can also use the two bow cabins accessible from the deck. All main cabins have their own AC controls along with various lighting options.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 18550
- mo_price: 18550
- wpcf_high_price: 23800
- wpcf_price_details: All-Inclusive *Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back *A dedicated crew of Captain and Chef/First Mate *Air-conditioned Queen Cabins with en suite bathroom/shower *All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert *Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day) *Equipment for fishing, kayaking, paddleboarding, and snorkeling (Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.) **Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!): - Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner. **Imported alcoholic beverages: - We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier. - The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person. - They can also securely package it for you. ---- Notes *Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates. *Nightly Rates are in US Dollars and subject to 10% tax. *Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00. *Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00. Our standard check-in time is noon, and our check-out time is 11 AM.
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- wpcf_menu: <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Breakfast</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Lunch</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Reef Burger served with a watermelon feta salad</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Chorizo and Rum-infused Black Bean Soup</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Tostadas with Pico de Gallo</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Shrimp Sushi Stack</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Hors D'Oeuvres</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Baked Brie, Mango Chutney, and Pear Croustade</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Satay Skewers with Peanut Sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Creamy Herb Shrimp Scampi Dip with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Seacuterie Board</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Dinner</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Brazilian Shrimp "Moqueca" served with Saffron Rice</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chef's Masterful Creation with the Catch of the Day</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Dinner is served with a selection of wines.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Desserts</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chocolate Rum Salami with Chocolate Drizzle</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut Chocolate Brownies with Berry Compote</span></li> <li><span class="OYPEnA 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The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.</span></p>
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style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Breakfast</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Lunch</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Reef Burger served with a watermelon feta salad</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Chorizo and Rum-infused Black Bean Soup</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Tostadas with Pico de Gallo</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Shrimp Sushi Stack</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Hors D'Oeuvres</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Baked Brie, Mango Chutney, and Pear Croustade</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Satay Skewers with Peanut Sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Creamy Herb Shrimp Scampi Dip with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Seacuterie Board</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Dinner</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Brazilian Shrimp "Moqueca" served with Saffron Rice</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chef's Masterful Creation with the Catch of the Day</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille</span></li> 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Chris” Ferrell was born and raised in the beautiful fishing village of Placencia, where the open waters and sandy beaches have always been his playground. Chris has been sailing Belize’s waters as a captain for 17 years and has been a licensed tour guide for 18. His experience also covers neighboring international waters, and he’s well-known and well-regarded for his intricate knowledge of the atolls and inner reef.<br /> <br /> Having been recognized in Latitudes & Attitudes Magazine in 2007 for his early career performance and having worked for many years at the top sailing charter companies in Belize, you are assured of the ultimate sailing experiences for your charter.<br /> <br /> Chris is an outgoing and personable host who is passionate about delivering epic fishing days, snorkeling, and spearfishing. 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- location_details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer
- helipad: No
- sailing_instructor:
- lengthm: 15.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: All-Inclusive *Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back *A dedicated crew of Captain and Chef/First Mate *Air-conditioned Queen Cabins with en suite bathroom/shower *All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert *Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day) *Equipment for fishing, kayaking, paddleboarding, and snorkeling (Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.) **Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!): - Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner. **Imported alcoholic beverages: - We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier. - The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person. - They can also securely package it for you. ---- Notes *Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates. *Nightly Rates are in US Dollars and subject to 10% tax. *Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00. *Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00. Our standard check-in time is noon, and our check-out time is 11 AM.
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: reservations@belizesailingvacations.com
- ca: Belize Sailing Vacations
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7583/4
- special_conditions:
- contracts:
- nude: Inq
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- flag: Belize
- captain_nation: Belizean
- crew_nationality: Belizean
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>Discover 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>$18,550</td> <td>$18,550</td> <td>$18,550</td> <td>$19,600</td> <td>$20,650</td> <td>$21,700</td> <td>$22,750</td> <td>$23,800</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$18,550</td> <td>$18,550</td> <td>$18,550</td> <td>$19,600</td> <td>$20,650</td> <td>$21,700</td> <td>$22,750</td> <td>$23,800</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$18,550</td> <td>$18,550</td> <td>$18,550</td> <td>$19,600</td> <td>$20,650</td> <td>$21,700</td> <td>$22,750</td> <td>$23,800</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$18,550</td> <td>$18,550</td> <td>$18,550</td> <td>$19,600</td> <td>$20,650</td> <td>$21,700</td> <td>$22,750</td> <td>$23,800</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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