Moon Shadow Yacht Charter
Yacht Description
Moon Shadow yacht is a 65.00 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 Moon Yacht in 2023. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.
and a generator.
Accommodation
Captain Only
Cabin Breakdown
Moon Shadow Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Moon Shadow 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 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $0 | $0 |
Summer 2024 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $0 | $0 |
Winter 2024 to 2025 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $0 | $0 |
Moon Shadow yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
120,000
to
132,000
24,000 to
39,600
144,000 to 171,600
Discounts outside the main season are common.
7 day charter
60,000
to
66,000
12,000 to
19,800
72,000 to 85,800
Standard charter rate, base for all calculations.
3 day charter
30,000
to
33,000
6,000 to
9,900
36,000 to 42,900
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
60,000 / 6 * 3 days = 30,000
1 day charter
10,000
to
13,200
2,000 to
3,300
12,000 to 16,500
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 | 120,000 to 132,000 | 24,000 to 39,600 | 144,000 to 171,600 | Discounts outside the main season are common. | |
7 day charter | 60,000 to 66,000 | 12,000 to 19,800 | 72,000 to 85,800 | Standard charter rate, base for all calculations. | |
3 day charter | 30,000 to 33,000 | 6,000 to 9,900 | 36,000 to 42,900 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000 / 6 * 3 days = 30,000 | |
1 day charter | 10,000 to 13,200 | 2,000 to 3,300 | 12,000 to 16,500 | 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: 60,000
High season rate: 66,000
Please inquire for fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 10
● 2024 Christmas: 7-night flat rate $66,000 for 2-10 guests, must end December by 26th.
● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $600 fee when approved
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels
● TOYS ONBOARD: Underwater Sea scooter, eFoil, noodles, snorkeling gear, stand-up paddle boards x4, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games.
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
Please inquire for fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 10
● 2024 Christmas: 7-night flat rate $66,000 for 2-10 guests, must end December by 26th.
● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $600 fee when approved
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels
● TOYS ONBOARD: Underwater Sea scooter, eFoil, noodles, snorkeling gear, stand-up paddle boards x4, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games.
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
Price Terms
InclusiveMoon Shadow Yacht Charter Locations
Summer Season
Caribbean Virgin Islands (US/BVI)
Leeward Islands
Windward Islands
Caribbean Virgin Islands (US)
Caribbean Virgin Islands (BVI)
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain
Chef
Deckhand
Captain: Lené Conradie
Captain Lené Conradie
Captain Lené Conradie was born and raised in George located in the Western Cape of South Africa. Since she can remember she’s always been up for any challenge, no matter the size, from playing tennis and field hockey at very high levels to crossing the Atlantic Ocean at 20 years of age. Straight after completing High school Lené went ahead and completed her Yachtmaster qualification along with other instructor qualifications, she has worked for two sailing schools in South Africa including the number one rated sailing school in the country. After crossing the Atlantic from Gran Canaria to Antigua and island hopping until the BVI, Lené knew that she found her dream destination, The Caribbean. Lené prides herself in safety, professionalism and creating memories that last a lifetime. She loves to make sure that all guests are happy and would gladly walk,or in this case sail, an extra few miles to ensure that this is the case.
Chef Jean-Richard Knipe
Jean-Richard's passion for the hospitality industry began at a young age, growing up in the west coast of South Africa, where his father ran a business in the hospitality sector. This early exposure to the industry inspired Jean-Richard to pursue a career in hospitality, with the ultimate goal of becoming a yacht chef. After completing his culinary arts qualification at the Francois Ferreira Academy in 2013, Jean-Richard began working in fine dining and upmarket kitchens in Cape Town. During this time, he focused on expanding his culinary knowledge and experience, developing his skills in creating high-end, gourmet cuisine using the freshest possible ingredients.
In 2019, Jean-Richard transitioned into becoming a private chef, honing his skills in creating bespoke culinary experiences for discerning guests. As a private chef, he learned the importance of tailoring his offerings to meet the unique needs and preferences of each guest, while still maintaining the highest standards of quality and luxury. Jean-Richard's love for seafood is likely to be reflected in his culinary creations, as South Africa's west coast is known for its abundance of fresh seafood. With over a decade of experience in the industry, he brings a wealth of knowledge and skills to his role as a yacht chef, ensuring that guests on-board can expect an elite culinary experience that caters to their every need.
Deckhand/ Divemaster Herman Bester
First Mate Herman Bester hails from a small town on the west coast of South Africa called Saldanha. Herman has always had a love for the ocean as he grew up practically right next to the beach where he always found himself snorkeling, fishing, surfing and everything in between. He has a degree in Sports science but then found a new passion for scuba diving. His diving qualifications were done during the winter in South Africa so you might hear him joking about literally sweating while diving in the Caribbean’s beautiful warm waters. Ensuring that the guests are safe, happy and comfortable throughout all stages of a dive is something that he always strives for. With an eye for detail and a love for upkeep Herman takes great pride in the appearance of any vessel he works on. His experience in hospitality assures that he always leaves guests with a smile on their faces and a lasting memory to go along with it.
Menu
Chef Jean-Richards Sample Menu
Day 1:
Italian
Breakfast
Eggs
Benedict Italiano - Poached eggs on toasted ciabatta with
prosciutto, hollandaise sauce, and basil.
Lunch
Spaghetti alla
Milanese - Creamy tomato pasta garnished with Parmesan
cheese
and a
drizzle of truffle oil.
Dinner
Appetizer: Burrata
and Truffle Salad - Creamy burrata cheese with black truffle
shavings, heirloom tomatoes, and microgreens.
Main
Course: Lobster Risotto - Arborio rice cooked with lobster tail,
saffron, and a lobster reduction sauce.
Dessert: Panna
Cotta with Raspberry Coulis - Vanilla bean panna cotta topped with
a delicate raspberry sauce.
Day 2:
Japanese
Breakfast
Tamago
Sando - Sweet Japanese omelet sandwiched between fluffy white
bread, served with green tea.
Lunch
Oyakodon (Chicken
and egg rice bowl)
Poached
chicken cooked in an unami broth served with fluffy steamed rice
and soft boiled eggs Dinner
Appetizer: Wagyu
Beef Tataki - Thinly sliced seared Wagyu beef with yuzu truffle soy
and edible gold leaf.
Main
Course: Omakase Sushi Experience - Selection of the finest sushi
and sashimi, including toro and tempura
Dessert: Green Tea
and White Chocolate Mousse - A delicate mousse infused with matcha
and accompanied by white chocolate ganache.
Day 3:
French
Breakfast
Quiche
Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a
flaky pastry crust.
Lunch
Croque
Monsieur - Grilled ham and Gruyere cheese sandwich with
béchamel
sauce,
served with a side salad.
Dinner
Appetizer: Foie
Gras Terrine - Pan-seared foie gras served with brioche toast and a
Sauternes reduction.
Main
Course: Chateaubriand Steak - Prime beef tenderloin carved
tableside, served with truffle mashed potatoes and béarnaise
sauce.
Dessert: Grand
Marnier Soufflé - A fluffy soufflé infused with Grand Marnier
liqueur, dusted with powdered sugar.
Day 4:
Indian
Breakfast
Masala
Omelette - Spiced omelette with onions, tomatoes, and cilantro,
served with naan bread. Lunch
Chicken
Biryani - Fragrant basmati rice cooked with spiced chicken,
saffron, and
garnished with
fried onions and mint.
Dinner
Appetizer: Tandoori
Lobster Tail - Lobster tail marinated in Indian spices and cooked
in a tandoor, served with mint chutney.
Main
Course: Lamb Rogan Josh - Slow-cooked lamb in aromatic spices and a
rich tomato sauce, served with saffron basmati rice.
Dessert: Kulfi with
Pistachio Crust - Creamy Indian ice cream with a pistachio crust
and rosewater syrup.
Day 5:
Mexican
Breakfast
Chilaquiles -
Crispy tortilla chips smothered in salsa verde, topped with eggs,
cheese, and avocado.
Lunch
Shrimp
Ceviche - Fresh shrimp marinated in lime and orange juice, mixed
with
tomatoes, onions,
and cilantro, served with tortilla chips.
Dinner
Appetizer: Oysters
with Avocado Mousse - Fresh oysters topped with creamy avocado
mousse and caviar.
Main
Course: Aged Ribeye Steak Tacos - Dry-aged ribeye steak tacos with
black truffle salsa and edible gold flakes.
Dessert: Chocolate
Chili Tart - Dark chocolate tart with a hint of chili and a
tequila-infused caramel drizzle.
Day 6:
Thai
Breakfast
Thai
Coconut Pancakes - Fluffy coconut milk pancakes served with sweet
condensed milk and fresh mango.
Lunch
Green
Curry with Prawns - Creamy green curry with prawns, Thai eggplant,
and
bamboo
shoots, served with jasmine rice.
Dinner
Appetizer: Tom Kha
Gai - Coconut and lemongrass soup with Alaskan king crab and kaffir
lime foam.
Main
Course: Lobster Pad Thai - Wok-fried lobster tail with tamarind
glaze, served with Thai herb-infused noodles.
Dessert: Coconut
Pandan Panna Cotta - Silky panna cotta infused with pandan and
coconut, garnished with edible flowers.
Day
7: Greek
Breakfast
Greek
Yogurt Parfait - Creamy Greek yogurt layered with honey, granola,
and fresh berries.
Lunch
Greek
Gyro - Grilled lamb or chicken wrapped in warm pita bread with
tzatziki
sauce,
tomatoes, and onions.
Dinner
Appetizer: Grilled
Octopus with Fennel Salad - Tender grilled octopus served with
shaved fennel, citrus segments, and Mediterranean herbs.
Main
Course: Whole Roasted Mediterranean Sea Bass - Whole sea bass
roasted with olive oil, lemon, and fresh herbs, served with
Mediterranean couscous.
Dessert:
Loukoumades- Greek honey dumplings served with a drizzle of honey
and 24-karat gold leaf.
Gallery
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- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator: Yes
- wpcf_engines:
- wpcf_year: 2023
- wpcf_builder: Moon Yacht
- wpcf_accommodation: 5 queen cabins, 2 of which are larger VIP cabins, and includes a jacuzzi on the flybridge
- currency: USD
- yachtCurrencySymbol: $
- property_price: 60000
- mo_price: 60000
- wpcf_high_price: 66000
- wpcf_price_details: ● SAINT MARTIN / SAINT BARTHS RELOCATION: Please inquire for fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability. ● MINIMUM NIGHTS: 5 ● LESS THAN 7 NIGHT CHARTER RATES: 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. ● HALF-BOARD OPTION: $100 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. ● LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. ● PAX: 10 ● 2024 Christmas: 7-night flat rate $66,000 for 2-10 guests, must end December by 26th. ● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later. ● Embarkation 12PM / Disembarkation 12PM ● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $600 fee when approved ● The All Inclusive Rate includes: Meals & Beverages onboard Fuel Mooring fees Private Yacht & Service of the crew (captain, chef/mate, & stew) Insurance for the yacht and the passengers (civil liability) Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels ● TOYS ONBOARD: Underwater Sea scooter, eFoil, noodles, snorkeling gear, stand-up paddle boards x4, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games. ● The All Inclusive rate does not include: Special provisioning requests (inquire for further details) Cancellation insurance and private insurance Airport transfers to/from yacht base Personal Expenses ● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee. ● CONTRACT SPECIAL CONDITIONS: Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
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- wpcf_menu: <p style="text-align: left;"><span style="font-size: 18pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Chef Jean-Richards Sample Menu</span></strong></span></p> <p style="text-align: left;"> </p> <div class="page" style="text-align: left;" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 1: Italian</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Eggs Benedict Italiano - Poached eggs on toasted ciabatta with prosciutto, hollandaise sauce, and basil.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Spaghetti alla Milanese - Creamy tomato pasta garnished with Parmesan cheese</span><br /><span style="font-family: 'book antiqua', palatino, serif;">and a drizzle of truffle oil.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Burrata and Truffle Salad - Creamy burrata cheese with black truffle shavings, heirloom tomatoes, and microgreens.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Lobster Risotto - Arborio rice cooked with lobster tail, saffron, and a lobster reduction sauce.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Panna Cotta with Raspberry Coulis - Vanilla bean panna cotta topped with a delicate raspberry sauce.</span></p> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 2: Japanese</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Tamago Sando - Sweet Japanese omelet sandwiched between fluffy white bread, served with green tea.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Oyakodon (Chicken and egg rice bowl)</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Poached chicken cooked in an unami broth served with fluffy steamed rice and soft boiled eggs <em>Dinner</em></span><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Wagyu Beef Tataki - Thinly sliced seared Wagyu beef with yuzu truffle soy and edible gold leaf.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Omakase Sushi Experience - Selection of the finest sushi and sashimi, including toro and tempura</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Green Tea and White Chocolate Mousse - A delicate mousse infused with matcha and accompanied by white chocolate ganache.</span></p> <p><strong><span style="font-size: 14pt;"><span style="font-family: 'book antiqua', palatino, serif;">Day 3: French</span></span></strong><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Quiche Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a flaky pastry crust. </span></p> <p><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Croque Monsieur - Grilled ham and Gruyere cheese sandwich with béchamel</span><br /><span style="font-family: 'book antiqua', palatino, serif;">sauce, served with a side salad.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Foie Gras Terrine - Pan-seared foie gras served with brioche toast and a Sauternes reduction.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Chateaubriand Steak - Prime beef tenderloin carved tableside, served with truffle mashed potatoes and béarnaise sauce.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Grand Marnier Soufflé - A fluffy soufflé infused with Grand Marnier liqueur, dusted with powdered sugar.</span></p> </div> </div> </div> </div> <div class="page" style="text-align: left;" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 4: Indian</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Masala Omelette - Spiced omelette with onions, tomatoes, and cilantro, served with naan bread. <em>Lunch</em></span><br /><span style="font-family: 'book antiqua', palatino, serif;">Chicken Biryani - Fragrant basmati rice cooked with spiced chicken, saffron, and</span><br /><span style="font-family: 'book antiqua', palatino, serif;">garnished with fried onions and mint.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Tandoori Lobster Tail - Lobster tail marinated in Indian spices and cooked in a tandoor, served with mint chutney.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Lamb Rogan Josh - Slow-cooked lamb in aromatic spices and a rich tomato sauce, served with saffron basmati rice.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Kulfi with Pistachio Crust - Creamy Indian ice cream with a pistachio crust and rosewater syrup.</span></p> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 5: Mexican</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Chilaquiles - Crispy tortilla chips smothered in salsa verde, topped with eggs, cheese, and avocado.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Shrimp Ceviche - Fresh shrimp marinated in lime and orange juice, mixed with</span><br /><span style="font-family: 'book antiqua', palatino, serif;">tomatoes, onions, and cilantro, served with tortilla chips.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Oysters with Avocado Mousse - Fresh oysters topped with creamy avocado mousse and caviar.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Aged Ribeye Steak Tacos - Dry-aged ribeye steak tacos with black truffle salsa and edible gold flakes.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Chocolate Chili Tart - Dark chocolate tart with a hint of chili and a tequila-infused caramel drizzle.</span></p> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 6: Thai</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Thai Coconut Pancakes - Fluffy coconut milk pancakes served with sweet condensed milk and fresh mango.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Green Curry with Prawns - Creamy green curry with prawns, Thai eggplant, and</span><br /><span style="font-family: 'book antiqua', palatino, serif;">bamboo shoots, served with jasmine rice.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Tom Kha Gai - Coconut and lemongrass soup with Alaskan king crab and kaffir lime foam.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Lobster Pad Thai - Wok-fried lobster tail with tamarind glaze, served with Thai herb-infused noodles.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Coconut Pandan Panna Cotta - Silky panna cotta infused with pandan and coconut, garnished with edible flowers.</span></p> </div> </div> </div> </div> <div class="page" title="Page 3"> <div class="section"> <div class="layoutArea"> <div class="column"> <p style="text-align: left;"><strong><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;">Day 7: Greek</span></strong><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Greek Yogurt Parfait - Creamy Greek yogurt layered with honey, granola, and fresh berries.</span></p> <p style="text-align: left;"><em><span style="font-family: 'book antiqua', palatino, serif;"> Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Greek Gyro - Grilled lamb or chicken wrapped in warm pita bread with tzatziki</span><br /><span style="font-family: 'book antiqua', palatino, serif;">sauce, tomatoes, and onions.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Grilled Octopus with Fennel Salad - Tender grilled octopus served with shaved fennel, citrus segments, and Mediterranean herbs.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Whole Roasted Mediterranean Sea Bass - Whole sea bass roasted with olive oil, lemon, and fresh herbs, served with Mediterranean couscous.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Loukoumades- Greek honey dumplings served with a drizzle of honey and 24-karat gold leaf.</span></p> </div> </div> </div> </div>
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Please inquire for availability. ● MINIMUM NIGHTS: 5 ● LESS THAN 7 NIGHT CHARTER RATES: 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. ● HALF-BOARD OPTION: $100 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. ● LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. ● PAX: 10 ● 2024 Christmas: 7-night flat rate $66,000 for 2-10 guests, must end December by 26th. ● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later. ● Embarkation 12PM / Disembarkation 12PM ● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $600 fee when approved ● The All Inclusive Rate includes: Meals & Beverages onboard Fuel Mooring fees Private Yacht & Service of the crew (captain, chef/mate, & stew) Insurance for the yacht and the passengers (civil liability) Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels ● TOYS ONBOARD: Underwater Sea scooter, eFoil, noodles, snorkeling gear, stand-up paddle boards x4, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games. ● The All Inclusive rate does not include: Special provisioning requests (inquire for further details) Cancellation insurance and private insurance Airport transfers to/from yacht base Personal Expenses ● Tip: It is customary to tip your crew at the end of your charter. 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Poached eggs on toasted ciabatta with prosciutto, hollandaise sauce, and basil.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Spaghetti alla Milanese - Creamy tomato pasta garnished with Parmesan cheese</span><br /><span style="font-family: 'book antiqua', palatino, serif;">and a drizzle of truffle oil.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Burrata and Truffle Salad - Creamy burrata cheese with black truffle shavings, heirloom tomatoes, and microgreens.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Lobster Risotto - Arborio rice cooked with lobster tail, saffron, and a lobster reduction sauce.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Panna Cotta with Raspberry Coulis - Vanilla bean panna cotta topped with a delicate raspberry sauce.</span></p> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 2: Japanese</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Tamago Sando - Sweet Japanese omelet sandwiched between fluffy white bread, served with green tea.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Oyakodon (Chicken and egg rice bowl)</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Poached chicken cooked in an unami broth served with fluffy steamed rice and soft boiled eggs <em>Dinner</em></span><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Wagyu Beef Tataki - Thinly sliced seared Wagyu beef with yuzu truffle soy and edible gold leaf.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Omakase Sushi Experience - Selection of the finest sushi and sashimi, including toro and tempura</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Green Tea and White Chocolate Mousse - A delicate mousse infused with matcha and accompanied by white chocolate ganache.</span></p> <p><strong><span style="font-size: 14pt;"><span style="font-family: 'book antiqua', palatino, serif;">Day 3: French</span></span></strong><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Quiche Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a flaky pastry crust. </span></p> <p><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Croque Monsieur - Grilled ham and Gruyere cheese sandwich with béchamel</span><br /><span style="font-family: 'book antiqua', palatino, serif;">sauce, served with a side salad.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Foie Gras Terrine - Pan-seared foie gras served with brioche toast and a Sauternes reduction.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Chateaubriand Steak - Prime beef tenderloin carved tableside, served with truffle mashed potatoes and béarnaise sauce.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Grand Marnier Soufflé - A fluffy soufflé infused with Grand Marnier liqueur, dusted with powdered sugar.</span></p> </div> </div> </div> </div> <div class="page" style="text-align: left;" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 4: Indian</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Masala Omelette - Spiced omelette with onions, tomatoes, and cilantro, served with naan bread. <em>Lunch</em></span><br /><span style="font-family: 'book antiqua', palatino, serif;">Chicken Biryani - Fragrant basmati rice cooked with spiced chicken, saffron, and</span><br /><span style="font-family: 'book antiqua', palatino, serif;">garnished with fried onions and mint.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Tandoori Lobster Tail - Lobster tail marinated in Indian spices and cooked in a tandoor, served with mint chutney.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Lamb Rogan Josh - Slow-cooked lamb in aromatic spices and a rich tomato sauce, served with saffron basmati rice.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Kulfi with Pistachio Crust - Creamy Indian ice cream with a pistachio crust and rosewater syrup.</span></p> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 5: Mexican</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Chilaquiles - Crispy tortilla chips smothered in salsa verde, topped with eggs, cheese, and avocado.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Shrimp Ceviche - Fresh shrimp marinated in lime and orange juice, mixed with</span><br /><span style="font-family: 'book antiqua', palatino, serif;">tomatoes, onions, and cilantro, served with tortilla chips.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Oysters with Avocado Mousse - Fresh oysters topped with creamy avocado mousse and caviar.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Aged Ribeye Steak Tacos - Dry-aged ribeye steak tacos with black truffle salsa and edible gold flakes.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Chocolate Chili Tart - Dark chocolate tart with a hint of chili and a tequila-infused caramel drizzle.</span></p> <p><span style="font-size: 14pt;"><strong><span style="font-family: 'book antiqua', palatino, serif;">Day 6: Thai</span></strong></span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Thai Coconut Pancakes - Fluffy coconut milk pancakes served with sweet condensed milk and fresh mango.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Green Curry with Prawns - Creamy green curry with prawns, Thai eggplant, and</span><br /><span style="font-family: 'book antiqua', palatino, serif;">bamboo shoots, served with jasmine rice.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Tom Kha Gai - Coconut and lemongrass soup with Alaskan king crab and kaffir lime foam.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Lobster Pad Thai - Wok-fried lobster tail with tamarind glaze, served with Thai herb-infused noodles.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Coconut Pandan Panna Cotta - Silky panna cotta infused with pandan and coconut, garnished with edible flowers.</span></p> </div> </div> </div> </div> <div class="page" title="Page 3"> <div class="section"> <div class="layoutArea"> <div class="column"> <p style="text-align: left;"><strong><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;">Day 7: Greek</span></strong><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Breakfast</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Greek Yogurt Parfait - Creamy Greek yogurt layered with honey, granola, and fresh berries.</span></p> <p style="text-align: left;"><em><span style="font-family: 'book antiqua', palatino, serif;"> Lunch</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Greek Gyro - Grilled lamb or chicken wrapped in warm pita bread with tzatziki</span><br /><span style="font-family: 'book antiqua', palatino, serif;">sauce, tomatoes, and onions.</span><br /><em><span style="font-family: 'book antiqua', palatino, serif;">Dinner</span></em><br /><span style="font-family: 'book antiqua', palatino, serif;">Appetizer: Grilled Octopus with Fennel Salad - Tender grilled octopus served with shaved fennel, citrus segments, and Mediterranean herbs.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Main Course: Whole Roasted Mediterranean Sea Bass - Whole sea bass roasted with olive oil, lemon, and fresh herbs, served with Mediterranean couscous.</span><br /><span style="font-family: 'book antiqua', palatino, serif;">Dessert: Loukoumades- Greek honey dumplings served with a drizzle of honey and 24-karat gold leaf.</span></p> </div> </div> </div> </div>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu3.jpg";s:13:"yachtMenu4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu4.jpg";s:13:"yachtMenu5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu5.jpg";s:13:"yachtMenu6Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu6.jpg";s:13:"yachtMenu7Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu7.jpg";s:13:"yachtMenu8Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8705/8705menu8.jpg";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"3";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:20:"Lené Conradie";s:18:"yachtCaptainNation";s:12:"South Africa";s:16:"yachtCaptainBorn";s:4:"2001";s:15:"yachtCaptainLic";s:60:"RYA YMOffshore || RYA YMOcean Theory || RYA PB2 + PWC Instru";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:19:"English, Afrikaans ";s:13:"yachtCrewName";s:18:"Jean-Richard Knipe";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:12:"South Africa";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:37:"Culinary Arts Certificate and Diploma";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3494:"Captain Lené Conradie<br /> <br /> Captain Lené Conradie was born and raised in George located in the Western Cape of South Africa. Since she can remember she’s always been up for any challenge, no matter the size, from playing tennis and field hockey at very high levels to crossing the Atlantic Ocean at 20 years of age. Straight after completing High school Lené went ahead and completed her Yachtmaster qualification along with other instructor qualifications, she has worked for two sailing schools in South Africa including the number one rated sailing school in the country. After crossing the Atlantic from Gran Canaria to Antigua and island hopping until the BVI, Lené knew that she found her dream destination, The Caribbean. Lené prides herself in safety, professionalism and creating memories that last a lifetime. She loves to make sure that all guests are happy and would gladly walk,or in this case sail, an extra few miles to ensure that this is the case. <br /> <br /> Chef Jean-Richard Knipe <br /> <br /> Jean-Richard's passion for the hospitality industry began at a young age, growing up in the west coast of South Africa, where his father ran a business in the hospitality sector. This early exposure to the industry inspired Jean-Richard to pursue a career in hospitality, with the ultimate goal of becoming a yacht chef. After completing his culinary arts qualification at the Francois Ferreira Academy in 2013, Jean-Richard began working in fine dining and upmarket kitchens in Cape Town. During this time, he focused on expanding his culinary knowledge and experience, developing his skills in creating high-end, gourmet cuisine using the freshest possible ingredients.<br /> In 2019, Jean-Richard transitioned into becoming a private chef, honing his skills in creating bespoke culinary experiences for discerning guests. As a private chef, he learned the importance of tailoring his offerings to meet the unique needs and preferences of each guest, while still maintaining the highest standards of quality and luxury. Jean-Richard's love for seafood is likely to be reflected in his culinary creations, as South Africa's west coast is known for its abundance of fresh seafood. With over a decade of experience in the industry, he brings a wealth of knowledge and skills to his role as a yacht chef, ensuring that guests on-board can expect an elite culinary experience that caters to their every need.<br /> <br /> <br /> Deckhand/ Divemaster Herman Bester<br /> <br /> First Mate Herman Bester hails from a small town on the west coast of South Africa called Saldanha. Herman has always had a love for the ocean as he grew up practically right next to the beach where he always found himself snorkeling, fishing, surfing and everything in between. He has a degree in Sports science but then found a new passion for scuba diving. His diving qualifications were done during the winter in South Africa so you might hear him joking about literally sweating while diving in the Caribbean’s beautiful warm waters. Ensuring that the guests are safe, happy and comfortable throughout all stages of a dive is something that he always strives for. With an eye for detail and a love for upkeep Herman takes great pride in the appearance of any vessel he works on. 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- location_details:
- helipad: No
- sailing_instructor:
- lengthm: 19.00 m
- consumption:
- consumption_units: US Gall/Hr
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- price_details: ● SAINT MARTIN / SAINT BARTHS RELOCATION: Please inquire for fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability. ● MINIMUM NIGHTS: 5 ● LESS THAN 7 NIGHT CHARTER RATES: 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. ● HALF-BOARD OPTION: $100 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. ● LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. ● PAX: 10 ● 2024 Christmas: 7-night flat rate $66,000 for 2-10 guests, must end December by 26th. ● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later. ● Embarkation 12PM / Disembarkation 12PM ● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $600 fee when approved ● The All Inclusive Rate includes: Meals & Beverages onboard Fuel Mooring fees Private Yacht & Service of the crew (captain, chef/mate, & stew) Insurance for the yacht and the passengers (civil liability) Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels ● TOYS ONBOARD: Underwater Sea scooter, eFoil, noodles, snorkeling gear, stand-up paddle boards x4, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games. ● The All Inclusive rate does not include: Special provisioning requests (inquire for further details) Cancellation insurance and private insurance Airport transfers to/from yacht base Personal Expenses ● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee. ● CONTRACT SPECIAL CONDITIONS: Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: booking@the-yvc.com
- ca: The Yacht Vacation Company
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- flag: Poland
- captain_nation: South Africa
- crew_nationality: South Africa
- jacuzzi: 1
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>Moon Shadow 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>$60,000</td> <td>$60,000</td> <td>$60,000</td> <td>$61,000</td> <td>$62,000</td> <td>$63,000</td> <td>$64,000</td> <td>$65,000</td> <td>$66,000</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$60,000</td> <td>$60,000</td> <td>$60,000</td> <td>$61,000</td> <td>$62,000</td> <td>$63,000</td> <td>$64,000</td> <td>$65,000</td> <td>$66,000</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$60,000</td> <td>$60,000</td> <td>$60,000</td> <td>$61,000</td> <td>$62,000</td> <td>$63,000</td> <td>$64,000</td> <td>$65,000</td> <td>$66,000</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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