Yacht Description

REFLECTIONS yacht is a 124.00 ft long motor yacht monohull and spends the summer season in Bahamas and winter season in Bahamas, Belize. It was built by Christensen in 1999. A refit was done in 2021. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins, 1 twin cabin.

The motor yacht features 2x DDC/ MTU 16V -2000 engines .


REFLECTIONS accommodates 10 guests in 5 spacious staterooms. The on-deck master stateroom as a king bed, full width His and Hers bath with marble shower and Jacuzzi tub. Below deck there four guest staterooms to include two VIP Queen staterooms aft to port and starboard. Forward, is an additional Queen stateroom and to starboard is the twin stateroom to port. All guest staterooms have an en-suite bath.

Cabin Breakdown

King Cabins: 1
Queen Cabins: 3
Twin Cabins: 1











Built by

87,500 - 100,625

Weekly price low-high season

80 US Gall/Hr


14 knots

Cruising Speed

20 knots

Max. Speed



REFLECTIONS yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 175,000 to 201,250 35,000 to 60,375 210,000 to 261,625 Discounts outside the main season are common.
7 day charter 87,500 to 100,625 17,500 to 30,188 105,000 to 130,813 Standard charter rate, base for all calculations.
3 day charter 43,750 to 50,313 8,750 to 15,094 52,500 to 65,406 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
87,500 / 6 * 3 days = 43,750
1 day charter 14,583 to 20,125 2,917 to 5,031 17,500 to 25,156 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: 87,500

High season rate: 100,625

** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **

High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4

10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights

Low Rate for all other weeks of the year.
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **

High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4

10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights

Low Rate for all other weeks of the year.

Price Terms

Plus Expenses

REFLECTIONS Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: yes
Crew Pets: No
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes


Guests: 10
Maxspeed: 20 knots
Draft: 7
Cruising Speed: 14 knots
Ac Night:
Built: 1999
Cabins: 5
King: 1
Queen: 3
Twin: 1
Heads: 7
Electric Heads:


BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 14 knots
Max Speed: 20 knots

More Specifications

Homeport: New England
Resort Course:
Yacht Permit: 0
Yacht License: 0
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: WiFi with Cellular and Satellite data provided by KYMETA. (Data Usage billed on APA)
VOIP services available via KYMETA at nominal charge
Iridian Sat Phone
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 36' Everglades 2023
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 2x 425hp
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy: 18'
Jet Skis:
Beach Games:
Wave Runners: 2
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
Paddleboard: 2

Other Entertainment

-Denon Surround System with AppleTV, Bluray, Airplay & Spotify w/ Distributed Audio throughout Vessel
-Individual A/V Systems in each Stateroom w/ DirecTV, Bluray and CD/BT Audio


Crew Information

Crew of REFLECTIONS|Captain Captain

Crew of REFLECTIONS|Chief Stewardess Chief Stewardess

Crew of REFLECTIONS|Stewardess Stewardess

Crew of REFLECTIONS|Deckhand/Engineer Deckhand/Engineer

Crew of REFLECTIONS|Mate Mate

Crew of REFLECTIONS|Chef Chef

Captain: Enrico DiGennaro

Enrico is from Italy where he began free diving and sailing from a very young age. The sea has always been the element where he feels more at ease and it has been the central point of all his life choices. At 28 he went on a vacation to Costa Rica and fell in love with the country her wild nature and the powerful Pacific Ocean so much that when it was time to leave he decided not to board that plane. He became a dive master and started working at a local dive shop where soon become friend with the owner of a classic ketch sailboat. This sounded like the perfect combination, sailing and diving, and together they started offering dive expeditions to remote destinations throughout Central America and the Caribbean. After two years of exploration Enrico decided to return to Costa Rica, now as a dive instructor, to open his own dive shop. But the need to travel and explore was too strong and in 2010 he sold the dive shop to return to sailing, this time with a captain license in his pocket but most important with Angela by his side. They first started working on charter sailboats, then moved to larger catamarans and since 2016 to luxury motor yachts. Over these years Enrico has been in charge of a variety of yachts both private and charter in different areas of the world, always ensuring the highest levels of safety, efficiency and guest satisfaction. His approachable and friendly personality along with a strong commitment to exceptional customer service create an enjoyable experience for all onboard. He will make sure that your time on Reflections will be an unforgettable experience.

Angela will welcome you onboard Reflections with a huge smile on her face and plenty of Mediterranean enthusiasm. Before her debut in the yachting industry this Italian from the Mugello region was a professional volleyball player, having played first division both indoor and beach volley in Italy and Costa Rica.Her greatest passion besides volleyball is traveling and in 2006 she decided to visit Costa Rica. Here she met Enrico decided to give scuba diving a try and instantly fell in love with the ocean; what was just a vacation at the beginning soon became her vocation and within but a few months she became a skilled Dive Master. In 2010 she decided to move into yachting and started working with Enrico on charter catamarans all over the Caribbean and Bahamas.These first years on smaller yachts were perfect for learning and the catamaran experience was a fun start, but always striving to provide the highest level of service and missing the team play dynamics they soon realized a larger crew was needed. They transitioned to luxury motor yachts in 2016 and now with years of experience on different yachts both private and charter, Angela is a qualified and experienced chief stewardess with a very professional yet warm interaction with guests, who will make sure your stay onboard will be an unforgettable experience. Angela’s many skills include silver service, fine dining, mixology and event planning not to mention yoga and Pilates that she practices regularly to keep fit.

Gabriela joins us from Sebastian, Florida where she was born and raised. Both her parents were in the yachting industry for many years as chief stew and chief engineer. In fact, her mother worked on a yacht until she was 8 months pregnant with Gabriela, so you could say she was literally born into it! Having completed her AA degree in human services at Indian River State College, Gabriela has since worked in the service industry for 4 years at waterfront restaurants in Sebastian. She finds joy in meeting new people, learning new things and relaxing by the water. Being new to the industry Gabi is ready to make memories and give everyone the best service with a smile on board REFLECTIONS.

Carmel is originally from The Philippines, a seafaring nation, and was exposed early to life at sea. Carmel started his maritime career in commercial shipping in 2011 and made the transition to yachting in 2013. Carmel has extensive experience cruising to locations worldwide including most of Asia, the US and the Pacific coast of Mexico, the US East Coast, Canada, the Bahamas, and the Caribbean. He loves to stay active shooting hoops and doing all sorts of watersports. Carmel is looking forward to helping the REFLECTIONS team provide top level service while creating amazing experiences for all guests that come aboard! When Carmel smiles, you will too!!!

Carlo is a 27-year-old South African that grew up in the small coastal town of Gordan’s Bay. Living close to the ocean he had a passion for being on the water at a very young age. While working as a full-time carpenter Carlo attended Stellenbosch university and finished a degree in Bc Business Science and Management. Upon finishing his degree Carlo went back to his roots and his love for the ocean, for the past 5 years he has been working in the industry from the Mediterranean to the Caribbean. Carlo has an extreme passion for game fishing and has competed in tournaments worldwide ranging from the Bahamas and the Americas to Seychelles and Mauritius. In his free time, you can either find him on the water fishing or on the golf course.

Born in France from a family of restaurant owners Alexis knew since a young age that he wanted to follow his family tradition. After attending culinary school he started working in different restaurants in France where he continued learning from important chefs in particular 3 Michelin Stars Bernard Loiseau. He then moved to private cooking and ended up being personal chef for the French Ministry of the Environment before deciding to move to the island of Ibiza to continue expanding his culinary horizons. After a few years working as chef de partie and head chef in some of the finest restaurants of the Island, he decided to go back to private chef this time catering to the most exclusive villas on the island. He soon realized this market was booming and so in 2006 he opened his first catering company soon followed by a second. After 13 years of successful operation, in 2019 he decided to combine his two big passions, the sea and cooking, so this time he decided to give yachting a try. What started almost as a game soon became a new adventure and now 4 years later he has been chef on yacht ranging from 17 to 117 meters, from the busy Mediterranean Sea to the remote French Polynesia. His favorite cuisines are Japanese, Mexican and Mediterranean, but in general Alexi loves experimenting with new cuisines and local products as well as interact with guests onboard to create a culinary experience that will make your time on Reflections a unique and unforgettable experience.


Chef Jaimey’s Sample Menu




Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries


Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla


Quiche: Sausage, Mushroom, Spinach and Cheese


Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit


Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado


Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa


Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa


All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice


Daily Homemade Baked Goods Include:

Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread




Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread


Super Chop Salad topped with Grilled Salmon - Chopped Kale and

Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread


Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread


Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette


Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables


Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla


Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia


Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad




Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread


Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips


Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité


Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce


Charcuterie Platter with mixed cheese, Olives and Cured Meats


Homemade Coconut Shrimp with Thai Sweet Chili Sauce


Chicken Satay with Homemade Peanut Sauce


Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked





Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic


Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives


Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle


Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze


Fresh Catch Citrus Ceviche served with crispy plantain chips


Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle


Coconut Curry Mussels Served with Crusty Bread


Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette 




Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans


Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes


Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots


Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts


Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread


Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas


Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli


Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots





Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce


New York Style Cheesecake topped with Mango, Strawberries and Blueberries


Rum Chocolate Ganache Pots


Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping


Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle


Rum Fudge Pie


Lemon Berry Parfaits


Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree


Vanilla Cream Brule Torched to Perfection


Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream

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Price Terms: Plus Expenses

Price from 87,500

High season 100,625

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