LIQUID SKY Yacht Charter
Yacht Description
LIQUID SKY yacht is a 67.00 ft long sailboat catamaran and spends the summer season in Caribbean Windwards and winter season in Caribbean Virgin Islands (US). It was built by Fountaine Pajot in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 queen cabins, 1 twin cabin.
Accommodation
Cabin Breakdown
LIQUID SKY Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
LIQUID SKY 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 2024 to 2025 | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,000 | $61,000 | $0 | $0 | $0 | $0 |
Summer 2024 | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,000 | $61,000 | $0 | $0 | $0 | $0 |
Summer 2025 | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,000 | $61,000 | $0 | $0 | $0 | $0 |
LIQUID SKY yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
96,000
to
108,000
19,200 to
32,400
115,200 to 140,400
Discounts outside the main season are common.
7 day charter
48,000
to
54,000
9,600 to
16,200
57,600 to 70,200
Standard charter rate, base for all calculations.
3 day charter
24,000
to
27,000
4,800 to
8,100
28,800 to 35,100
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
48,000 / 6 * 3 days = 24,000
1 day charter
8,000
to
10,800
1,600 to
2,700
9,600 to 13,500
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
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 | 96,000 to 108,000 | 19,200 to 32,400 | 115,200 to 140,400 | Discounts outside the main season are common. | |
7 day charter | 48,000 to 54,000 | 9,600 to 16,200 | 57,600 to 70,200 | Standard charter rate, base for all calculations. | |
3 day charter | 24,000 to 27,000 | 4,800 to 8,100 | 28,800 to 35,100 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 48,000 / 6 * 3 days = 24,000 | |
1 day charter | 8,000 to 10,800 | 1,600 to 2,700 | 9,600 to 13,500 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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: 48,000
High season rate: 54,000
Christmas week must end by 27 December.
New Years Week - Up to 6 guest: US$69,000
New Years week may not begin earlier than 27 December
Christmas week must end by 27 December.
New Years Week - Up to 6 guest: US$69,000
New Years week may not begin earlier than 27 December
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Simon Pocock
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.
Amber grew up in Cape Town but has since been a traveler who has lived and worked on 4 different continents. Her love for food came from a very young age when she grew up sitting on the kitchen counter watching her father cook incredible meals inspired from all over the world. This developed her pallet widely and conjured a great passion for food! However, prior to completely committing to being a chef, she first did a degree in business, specializing in entrepreneurship and then a 200hour Internationally recognized yoga course. It was while living and teaching yoga in Thailand that she finally fell into her role as chef while at a Wellness retreat. From there the journey began and she sought out professional training in addition to her already strong base of ability. She is now in her happiest part of her life and career, chef on luxury catamarans for the past 4 years. A place to truly commit to the beauty of culinary experience, all while on a wonderful sailing adventure!
Antonius is a dedicated and motivated Deckhand with extensive maritime industry experience, I bring a diverse skill set to the table. Proficient in guests service, culinary arts, handyman tasks, and power tool usage, I excel both in interior and on deck. My passion for fishing extends to deep-sea and land-based fishing, including techniques like trolling and bottom-line fishing. I possess advanced technology skills, from computer maintenance, programming and software design to photo and video editing. My background includes valuable insights in the medical field, particularly in first aid and intensive care from hospital work. Punctuality, self-motivation, and exceptional guest service are at the core of my work ethic, and my great sense of humor fosters positive team dynamics.
I thrive on outdoor adventures, embrace new languages, and engage enthusiastically with diverse cultures.
Menu
Sample Menu from Chef Amber
Breakfast
Eggs Benedict with Miso hollandaise and Swiss chard
Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond
Turkish Eggs with homemade chili oil, fresh herbs and freshly baked bread for dipping
Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes
Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast
Build your own freshly baked bagel with LOX, bacon or veggie options
Breakfast
sides
Fresh fruit platter
Pastries
Cold cuts and cheese
Lunch
Korean fried chicken bao buns with shredded Asian marinated slaw, pickled cucumber, onion and carrot with fresh limes, toasted sesame, and cilantro
Pulled pork tacos with salsa verde with pickled onions. Served with chili & lime salt corn ribs.
Thinly sliced steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan
Caribbean Jerk shrimp Bowls with rice and roasted sweet potato topped with Mango salsa, Plantains, fresh lime cheeks and cilantro
Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread
Appetizers
Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli
Assorted dim Sum with dipping sauces.
Smoked salmon carpaccio with capers and herbs with crème fraiche
Watermelon, feta and mint with lemon vinaigrette and black olives
Burrata and Steak Crostini with arugula and pine nuts
Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish
Mains
Beef tenderloin with red wine jus, served with miso glazed eggplant and green asparagus.
Thai style fish with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice
Assorted sushi selection
Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin and parmesan cream with furikake
Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon
Desserts
Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream
Coconut panna cotta with brown butter tuille and honey citrus compote
Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries
Brown sugar pavlova with caramelized peaches and champagne sorbet
Affogato with homemade condense milk ice cream and Biscotti Biscuit
Gallery
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- wpcf_summerarea: Caribbean Windwards
- wpcf_winterarea: Caribbean Virgin Islands (US)
- wpcf_length: 67.00
- wpcf_beam: 32
- wpcf_draft: 6
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- wpcf_internet: Onboard WIFI
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- wpcf_year: 2024
- wpcf_builder: Fountaine Pajot
- wpcf_accommodation: A master queen berth guest suite and 3 VIP queen berth guest suites.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 48000
- mo_price: 48000
- wpcf_high_price: 54000
- wpcf_price_details: Christmas Week - Up to 6 guests: US$67,000 Christmas week must end by 27 December. New Years Week - Up to 6 guest: US$69,000 New Years week may not begin earlier than 27 December
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- wpcf_mainimg_description: WELCOME ABOARD Experience an unforgettable Caribbean adventure onboard Liquid Sky. As you step aboard, you'll find yourself entering a world of luxury, unparalleled beauty, comfort and adventure. Our dedicated crew is here to ensure that your experience is nothing short of extraordinary. Whether you're seeking relaxation, exploration or a bit of both your experience will be tailored to your desires. Indulge in gourmet dining, an exquisite selection of wines, craft cocktails, and tropical beverages. Welcome to your dream vacation.
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- wpcf_menu: <div> <p style="text-align: left;" align="center"><em><strong>Sample Menu from Chef Amber</strong></em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><strong><em>Breakfast</em></strong></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Eggs Benedict with Miso hollandaise and Swiss chard</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone,</em><span class="apple-converted-space"><em> </em></span><em>peaches caramelized in honey and thyme with roasted almond</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Turkish Eggs with homemade chili oil, fresh herbs and freshly baked bread for</em><span class="apple-converted-space"><em> </em></span><em>dipping</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Vegan overnight oats and chia with apple cinnamon compote, topped with</em><span class="apple-converted-space"><em> </em></span><em>candied nuts and toasted coconut flakes</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em> Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em> Build your own freshly baked bagel with LOX, bacon or veggie options</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em><strong>Breakfast sides</strong></em><br /><em>Fresh fruit platter</em><br /><em>Pastries</em><br /><em>Cold cuts and cheese</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em><strong>Lunch</strong></em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Korean fried chicken bao buns with shredded Asian marinated slaw, pickled</em><span class="apple-converted-space"><em> </em></span><em>cucumber, onion and carrot with fresh limes, toasted sesame, and cilantro</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em> Pulled pork tacos with salsa verde with pickled onions. Served with chili & lime</em><span class="apple-converted-space"><em> </em></span><em>salt corn ribs.</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Thinly sliced steak salad with fried capers, marinated asparagus, green beans &</em><span class="apple-converted-space"><em> </em></span><em>artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade</em><span class="apple-converted-space"><em> </em></span><em>citrus dressing, all topped with a shower of freshly grated parmesan</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Caribbean Jerk shrimp Bowls with rice and roasted sweet potato topped with</em><span class="apple-converted-space"><em> </em></span><em>Mango salsa, Plantains, fresh lime cheeks and cilantro</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em> Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed</em><span class="apple-converted-space"><em> </em></span><em>leaf salad, tahini dressing and freshly made flat bread</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em><strong>Appetizers</strong></em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Shishito peppers scorched in the pan, tossed in lemon juice and dusted with</em><span class="apple-converted-space"><em> </em></span><em>Maldon salt, served with smoked Aioli</em><em> </em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Assorted dim Sum with dipping sauces.</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Smoked salmon carpaccio with capers and herbs with crème fraiche </em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Watermelon, feta and mint with lemon vinaigrette and black olives</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Burrata and Steak Crostini with arugula and pine nuts</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em><strong>Mains</strong></em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em> Beef tenderloin with red wine jus, served with miso glazed eggplant and green</em><span class="apple-converted-space"><em> </em></span><em>asparagus.</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Thai style fish with lemon grass, chili, garlic. Served with spicey cucumber salad</em><span class="apple-converted-space"><em> </em></span><em>and coconut rice</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Assorted sushi selection</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin and</em><span class="apple-converted-space"><em> </em></span><em>parmesan cream with furikake</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Lobster Tails poached in herb infused butter with risotto and fresh herbs and</em><span class="apple-converted-space"><em> </em></span><em>lemon</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em><strong>Desserts</strong></em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Dark Chocolate tarte draped with fresh passion fruit and homemade salted</em><span class="apple-converted-space"><em> </em></span><em>caramel ice cream</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Coconut panna cotta with brown butter tuille and honey citrus compote</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Spiced Chai ice cream with pistachio biscuit crumble and marinaded</em><span class="apple-converted-space"><em> </em></span><em>raspberries</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Brown sugar pavlova with caramelized peaches and champagne sorbet </em></p> </div> <div> <p style="text-align: left;" align="center"><em>Affogato with homemade condense milk ice cream and Biscotti Biscuit</em></p> </div>
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- wpcf_bimini: 0
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Served with chili & lime</em><span class="apple-converted-space"><em> </em></span><em>salt corn ribs.</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Thinly sliced steak salad with fried capers, marinated asparagus, green beans &</em><span class="apple-converted-space"><em> </em></span><em>artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade</em><span class="apple-converted-space"><em> </em></span><em>citrus dressing, all topped with a shower of freshly grated parmesan</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Caribbean Jerk shrimp Bowls with rice and roasted sweet potato topped with</em><span class="apple-converted-space"><em> </em></span><em>Mango salsa, Plantains, fresh lime cheeks and cilantro</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em> Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed</em><span class="apple-converted-space"><em> </em></span><em>leaf salad, tahini dressing and freshly made flat bread</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em><strong>Appetizers</strong></em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Shishito peppers scorched in the pan, tossed in lemon juice and dusted with</em><span class="apple-converted-space"><em> </em></span><em>Maldon salt, served with smoked Aioli</em><em> </em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Assorted dim Sum with dipping sauces.</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Smoked salmon carpaccio with capers and herbs with crème fraiche </em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Watermelon, feta and mint with lemon vinaigrette and black olives</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Burrata and Steak Crostini with arugula and pine nuts</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em><strong>Mains</strong></em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em> Beef tenderloin with red wine jus, served with miso glazed eggplant and green</em><span class="apple-converted-space"><em> </em></span><em>asparagus.</em></p> </div> <div style="text-align: left;"> <p style="text-align: left;" align="center"><em>Thai style fish with lemon grass, chili, garlic. 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African";s:15:"yachtCrewYrBorn";s:4:"1991";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2784:"Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.<br /> Amber grew up in Cape Town but has since been a traveler who has lived and worked on 4 different continents. Her love for food came from a very young age when she grew up sitting on the kitchen counter watching her father cook incredible meals inspired from all over the world. This developed her pallet widely and conjured a great passion for food! However, prior to completely committing to being a chef, she first did a degree in business, specializing in entrepreneurship and then a 200hour Internationally recognized yoga course. It was while living and teaching yoga in Thailand that she finally fell into her role as chef while at a Wellness retreat. From there the journey began and she sought out professional training in addition to her already strong base of ability. She is now in her happiest part of her life and career, chef on luxury catamarans for the past 4 years. A place to truly commit to the beauty of culinary experience, all while on a wonderful sailing adventure!<br /> Antonius is a dedicated and motivated Deckhand with extensive maritime industry experience, I bring a diverse skill set to the table. Proficient in guests service, culinary arts, handyman tasks, and power tool usage, I excel both in interior and on deck. My passion for fishing extends to deep-sea and land-based fishing, including techniques like trolling and bottom-line fishing. I possess advanced technology skills, from computer maintenance, programming and software design to photo and video editing. My background includes valuable insights in the medical field, particularly in first aid and intensive care from hospital work. 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- location_details:
- helipad: No
- sailing_instructor:
- lengthm: 20.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: Christmas Week - Up to 6 guests: US$67,000 Christmas week must end by 27 December. New Years Week - Up to 6 guest: US$69,000 New Years week may not begin earlier than 27 December
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: yachting@charterportbvi.com
- ca: Charterport BVI
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/9213/4
- special_conditions:
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- nude: Inq
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- flag: Cayman Islands
- captain_nation: England
- crew_nationality: S. African
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>LIQUID SKY 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 2024 to 2025 </td> <td>$48,000</td> <td>$49,500</td> <td>$51,000</td> <td>$53,000</td> <td>$55,000</td> <td>$58,000</td> <td>$61,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$48,000</td> <td>$49,500</td> <td>$51,000</td> <td>$53,000</td> <td>$55,000</td> <td>$58,000</td> <td>$61,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$48,000</td> <td>$49,500</td> <td>$51,000</td> <td>$53,000</td> <td>$55,000</td> <td>$58,000</td> <td>$61,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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