REFLECTIONS

REFLECTIONS Yacht Charter

Yacht Description

REFLECTIONS yacht is a 124.00 ft long motor yacht monohull and spends the summer season in Bahamas, USA - New England, USA - Great Lakes 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 .

Accommodation

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

REFLECTIONS Yacht Details

124'

Length

10

Guests

5

Cabins

6

Crew

Christensen

Built by

87,500 - 87,500

Weekly price low-high season

80 US Gall/Hr

Consumption

14 knots

Cruising Speed

20 knots

Max. Speed

2021

Refit

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 175,000 35,000 to 52,500 210,000 to 227,500 Discounts outside the main season are common.
7 day charter 87,500 to 87,500 17,500 to 26,250 105,000 to 113,750 Standard charter rate, base for all calculations.
3 day charter 43,750 to 43,750 8,750 to 13,125 52,500 to 56,875 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 17,500 2,917 to 4,375 17,500 to 21,875 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: 87,500

Christmas/ New Years - 10 night minimum OR for one week over either holiday please add 15%

** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax ** Christmas/ New Years - 10 night minimum OR for one week over either holiday please add 15%

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

Price Terms

Plus Expenses

REFLECTIONS Yacht Charter Locations

Summer Season

Winter Season

Amenities

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

Specifications

Tube:
Guests: 10
Maxspeed: 20 knots
Draft: 7
Cruising Speed: 14 knots
Helipad:
Ac:
Ac Night:
Built: 1999
Cabins: 5
King: 1
Queen: 3
Double:
Single:
Twin: 1
Pullman:
Showers:
Basins:
Heads: 7
Electric Heads:
Jacuzzi:

Features

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

More Specifications

Flag: JAMAICA
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

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 33' Everglades 2019
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
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
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

Crew Information

Crew of REFLECTIONS|Captain Captain

Crew of REFLECTIONS|Chief Stewardess Chief Stewardess

Crew of REFLECTIONS|Stewardess Stewardess

Crew of REFLECTIONS|Mate/Engineer Mate/Engineer

Crew of REFLECTIONS|Deckhand Deckhand

Crew of REFLECTIONS|Chef Chef

Captain: Darren Shepherd

CAPTAIN DARREN SHEPHERD
Darren grew up on the south coast of England in a small seaside town where he spent his youth sailing. At the age of 18 he became a sailing instructor and went on to work for 6 years at vacation resorts teaching various watersports working his way up manager of the training school. Finding a natural progression into yachting Darren has spent the last 7 years cruising all over the Mediterranean and Caribbean onboard yachts ranging from 70ft-165ft. As a certified Dive Master Darren loves exploring the oceans both above and below the water line. Having completed many charters and extensive long passages through his career, including remote places, working with and catering to different nationalities and client preferences Darren is able to adapt quickly to any client’s needs to ensure the ultimate experience is delivered by his crew, whether it be action packed watersports you are looking for or a relaxing week of cruising and fine dining. Darren will see it done!

CHIEF STEWARDESS ALIX SLIWINSKI
Alix is from Cornwall in the southwest of England, where she worked in high-end restaurants & hotels in exquisite beachfront locations. Since 2013 she has worked on both private & charter yachts cruising throughout the Mediterranean, Caribbean & Bahamas. During this time Alix has catered to numerous UHNWI and celebrity charter clients on 100- 230ft yachts. In 2018 Alix joined M/Y Trending a 164ft Westport as chief stew, onboard she captivated guests with her elaborate theme nights, displaying true empathy for guest experience. On Trending she met Darren Shepherd and since then they have been working side-by-side for the past 3 years bringing strong leadership and enthusiasm to their team to ensure guest satisfaction and safety is always met. In her down time Alix is passionate about diving and is skilled in Vinyasa yoga. Alix is dedicated to creating unforgettable memories and an exceptional standard of service for her guests onboard REFLECTIONS, so do not hesitate to ask!

STEWARDESS SYDNEY PITVOREC
Sydney is a 25 year-old from South Carolina, where she attended the University of South Carolina. After University, she joined Teach for America and spent the last three years teaching middle school English
in Nashville, Tennessee. While teaching, she found happiness by the ocean, spending the summers waitressing and bartending in a small town on the Outer Banks of North Carolina, where she first heard about the yachting industry. In her free time, she enjoys traveling, photography, skiing and being on the water. Sydney is looking forward to giving guests onboard Reflections the best experience possible!

MATE/ENGINEER MIGUEL DIAZ
Miguel joins us from Mazatlan Sinaloa Mexico, where he started his career on the water in commercial Tuna fishing along the pacific coast in 2016. In 2019 Miguel joined offshore supply ships as second mate on vessels up to 3000gt. It did not take long for Miguel to crave a taste of luxury and join the super yachting industry cursing through panama, Columbia, Bahamas and Florida on M/Y Nana 1 and M/Y C. Miguel is very excited to join us on Reflections and return to cruising around Panama where he would like to base himself one day in the future. Outside of work Miguel is a keen surfer, long distance swimmer and fisherman.

DECKHAND CARMEL MANGUILIMOTAN
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!!!

CHEF AMY WIFFEN
South African born but worldly raised, Amy’s love of traveling led her into the galley with insatiable curiousness and immersing herself into different cultures and cuisines. She dreams of owning a farm to table restaurant on the beach in Mallorca, Spain. In her spare time, she’s brewing her own IPA’s, hiking, wine tasting and mushroom foraging. Amy Joined Reflections in November 2022 and is ready to get stuck into the season whipping up some culinary creations for all her guests.

Menu

Chef Jaimey’s Sample Menu


 


BREAKFAST


 


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


 


LUNCH


 


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


 


APPETIZER (SUN DOWNERS!)


 


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


 


 


STARTERS


 


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 


 


DINNER


 


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


 


 


DESSERT


 


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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REFLECTIONS

Price Terms: Plus Expenses

Price from 87,500

High season 87,500

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