SPIRIT Yacht Charter
Yacht Description
SPIRIT yacht is a 112.00 ft long motor yacht monohull and spends the summer season in USA - New England and winter season in Bahamas, USA - Florida East Coast. It was built by Westport in 2009. The yacht layout features 4 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 1 queen cabin, 2 single cabins, 2 pullman cabins.
The motor yacht features Beautifully maintained 112' Westport for charter with an amazing crew. engines .
Cabin Breakdown
SPIRIT Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
SPIRIT yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
130,000
to
130,000
26,000 to
39,000
156,000 to 169,000
Discounts outside the main season are common.
7 day charter
65,000
to
65,000
13,000 to
19,500
78,000 to 84,500
Standard charter rate, base for all calculations.
3 day charter
32,500
to
32,500
6,500 to
9,750
39,000 to 42,250
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
65,000 / 6 * 3 days = 32,500
1 day charter
10,833
to
13,000
2,167 to
3,250
13,000 to 16,250
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 | 130,000 to 130,000 | 26,000 to 39,000 | 156,000 to 169,000 | Discounts outside the main season are common. | |
7 day charter | 65,000 to 65,000 | 13,000 to 19,500 | 78,000 to 84,500 | Standard charter rate, base for all calculations. | |
3 day charter | 32,500 to 32,500 | 6,500 to 9,750 | 39,000 to 42,250 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 65,000 / 6 * 3 days = 32,500 | |
1 day charter | 10,833 to 13,000 | 2,167 to 3,250 | 13,000 to 16,250 | 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: 65,000
High season rate: 65,000
8-Hour Day Rate: $10,200/day plus APA 35% for up to 12 guests cruising only to local New England ports.
Christmas/New Year's rate is $70,000/wk with a 7-night minimum and she will be located out of Palm Beach, FL during he winter charter season.
8-Hour Day Rate: $10,200/day plus APA 35% for up to 12 guests cruising only to local New England ports.
Christmas/New Year's rate is $70,000/wk with a 7-night minimum and she will be located out of Palm Beach, FL during he winter charter season.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Nick Brown
Captain: Nick Brown:
Before moving to Florida, Nick grew up a second-generation yachtsman hailing from Southern
California. Surfing, fishing, diving, and sailing his way through his youth. As a teenager
he took every opportunity that came his way, alongside his big brother, delivering
yachts up and down the US and Mexican coast with his dad, Captain Dan Brown. Shortly
after turning 19, he acquired his 100-ton captains license, launching him into a
commercial captain’s position aboard a 100-person passenger ferry which operated
between Long Beach, CA and Catalina Island off the Pacific Coast.
As Captain Nick’s career progressed, he added commercial tugboats, commercial fishing boats,
multiple racing sailboats and private/charter yachts to his resume. Traveling throughout
the entire Caribbean, North/South America, Pacific, Europe (including the UK and Baltic
Sea), and New England. He honed his skills of becoming a seasoned charter Captain.
Nick and his wife Erin, helped develop the M/Y Spirit program from day one, dedicating
the last 2 1⁄2 years aboard to run her at her full potential. They are looking forward to
future charter trips onboard and providing optimum service while charter clients enjoy their ideal vacation aboard the M/Y SPIRIT.
Stewardess: Erin MacChesney
First Mate: Michael O’Flaherty
Michael started boating as a young kid learning to sail on Narragansett Bay in Rhode Island. Growing up, Michael had a passion for any pastime on the ocean whether the activity had been fishing, surfing or sailing. As he got older, sailing only played more of a role in his life as he pursued sailing to the competitive level competing in regattas all up and down the east coast of the United States. Aside from sailing, Michael was a dockhand at the Newport Yachting Center Marina from 2017-2021 which ultimately facilitated his start in the marine industry. Having spent many of his days sailing, fishing or surfing, Michael has an adequate understanding of the water in order to make your yachting experience more pleasant. Michael welcomes charter guests aboard for an experience of a lifetime.
Chef: Skye Burris
Skye grew up in a small boating community on Long Island Sound. Playing on the beach or
ripping around the sound via boat every chance she got, she fell in love with being on the
water.
Skye went to college on an athletic scholarship studying Psychology and playing high level
basketball all four years. Shortly after graduation she worked in Manhattan for a prominent
American family when she felt the urge for adventure calling. Seeking to quench her thirst for adventure, she chose yachting and moved to Florida.
After working as an entry level stew aboard various yachts, Skye would help by assisting in the galley watching the chef’s prepare 5-star meals for guests. Using this platform to work as an apprentice in the Galley, her culinary Chef career began. Skye loves what she does today pouring her heart and soul into every meal from breakfast to dinner! Skye’s great culinary expertise aboard SPIRIT is one that all charter guests will enjoy during their time aboard. Bon Appetite!
Menu
Sample Charter Menu
Breakfast:
Fruit Parfait, homemade granola, greek yogurt, fresh berries,
honey
Toasted sourdough toast, topped with smashed avocado, egg and
sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon
crumble, avocado, tomatoes, hash brown, and cilantro
Frittata filled with onions, broccoli and cheddar
Thick Slice Brioche French Toast with strawberry compote, whipped
cream and powdered sugar
Homemade Bagels, smoked salmon, cream cheese, red onion, cream
cheese, and capers
Bacon and Sausage
Baked pastries
Fruit Platter
Lunch:
Coconut crusted halibut over cilantro basmati rice topped with
mango avocado salsa
followed with vanilla bean pavlova, whipped cream, mango purée,
topped with mango and kiwi
Greek salad, chicken souvlaki, tzatziki dip, humus, homemade pita
bread, zucchini fries
followed with lemon mint granita
Salmon cakes over a corn, cucumber, avocado salad, truffle fries
for the table
followed by blueberry lemon clafoutis
Breaded chicken milanese, homemade pesto topped with arugula,
cherry tomatoes, and parmesan, topped with balsamic glaze and olive
oil
Followed by affogato topped with shaved chocolate and toffee
crumbs
Dinner
Hors d'oeuvres
Tuna Crispy Rice topped with spicy mayo
Coconut breaded shrimp over sweet chili thai sauce topped
with scallions
Fried Calamari pickled, fresno chilis served with
marinara
Thin Prosciutto, pesto, burrata, arugula
Corn fritters topped with creme fraiche and chives
Charcuterie Board
Starter:
Lobster Bisque, topped with Crème fraiche and cracked black
pepper
Beet, Goat cheese, toasted pistachio, arugula, and champagne
vinaigrette wrapped in cucumber
Squash cannelloni stuffed with herb garlic ricotta topped with
basil oil
Tuna tartar over avocado, homemade wonton crisps
3 homemade ravioli stuffed with butternut squash, sage, ricotta,
topped with shaved parmesan cherry tomatoes, crispy basil, brown
butter sauce
Entree:
Filet mignon, rosemary butter, blanched green beans over potato au
gratin
Crusted chilean sea bass, garlic potato mash, julienne vegetables,
and lemon caper sauce
Herb crusted Lamb chop over creamy risotto and asparagus, topped
with a thyme au jus
Clams, Linguine, white wine sauce, red pepper flakes
Grilled lobster on a bed of traditional peas and rice with a
pineapple relish, and plantain crisp garnish
Seared Scallops, parsnip purée, wilted spinach, lemon beurre
blanc
Dessert:
Traditional Tiramisu
Chocolate flourless torte with espresso whipped cream
Vanilla bean Panna cotta topped with raspberry compote
Toffee pudding topped with vanilla ice cream
Coconut Crème brûlée topped with grilled pineapple
Chocolate hazelnut cheesecake topped with chantilly cream and
toasted hazelnuts
Gallery
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- wpcf_year: 2009
- wpcf_builder: Westport
- wpcf_accommodation:
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- wpcf_price_details: SPIRIT will offer day charters while in the New England area from June-October 2023 for the following: 8-Hour Day Rate: $10,200/day plus APA 35% for up to 12 guests cruising only to local New England ports. Christmas/New Year's rate is $70,000/wk with a 7-night minimum and she will be located out of Palm Beach, FL during he winter charter season.
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- wpcf_menu: <p>Sample Charter Menu<br />Breakfast:<br /><br />Fruit Parfait, homemade granola, greek yogurt, fresh berries, honey<br /><br />Toasted sourdough toast, topped with smashed avocado, egg and sprinkled with feta<br /><br />Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, avocado, tomatoes, hash brown, and cilantro<br /><br />Frittata filled with onions, broccoli and cheddar<br /><br />Thick Slice Brioche French Toast with strawberry compote, whipped cream and powdered sugar<br /><br />Homemade Bagels, smoked salmon, cream cheese, red onion, cream cheese, and capers<br /><br />Bacon and Sausage<br /><br />Baked pastries<br /><br />Fruit Platter<br /><br /><br /><br />Lunch:<br /><br />Coconut crusted halibut over cilantro basmati rice topped with mango avocado salsa<br />followed with vanilla bean pavlova, whipped cream, mango purée, topped with mango and kiwi<br /><br />Greek salad, chicken souvlaki, tzatziki dip, humus, homemade pita bread, zucchini fries<br />followed with lemon mint granita<br /><br />Salmon cakes over a corn, cucumber, avocado salad, truffle fries for the table<br />followed by blueberry lemon clafoutis<br /><br />Breaded chicken milanese, homemade pesto topped with arugula, cherry tomatoes, and parmesan, topped with balsamic glaze and olive oil<br />Followed by affogato topped with shaved chocolate and toffee crumbs<br /><br /><br /><br /><br /><br />Dinner<br /><br /><br />Hors d'oeuvres <br /><br />Tuna Crispy Rice topped with spicy mayo<br /><br /> Coconut breaded shrimp over sweet chili thai sauce topped with scallions <br /><br />Fried Calamari pickled, fresno chilis served with marinara <br /><br />Thin Prosciutto, pesto, burrata, arugula<br /><br />Corn fritters topped with creme fraiche and chives<br /><br />Charcuterie Board<br /><br /><br />Starter:<br /><br />Lobster Bisque, topped with Crème fraiche and cracked black pepper<br /><br />Beet, Goat cheese, toasted pistachio, arugula, and champagne vinaigrette wrapped in cucumber<br /><br />Squash cannelloni stuffed with herb garlic ricotta topped with basil oil<br /><br />Tuna tartar over avocado, homemade wonton crisps<br /><br />3 homemade ravioli stuffed with butternut squash, sage, ricotta, topped with shaved parmesan cherry tomatoes, crispy basil, brown butter sauce<br /><br /><br />Entree:<br /><br />Filet mignon, rosemary butter, blanched green beans over potato au gratin<br /><br />Crusted chilean sea bass, garlic potato mash, julienne vegetables, and lemon caper sauce <br /><br />Herb crusted Lamb chop over creamy risotto and asparagus, topped with a thyme au jus<br /><br />Clams, Linguine, white wine sauce, red pepper flakes<br /><br />Grilled lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish<br /><br />Seared Scallops, parsnip purée, wilted spinach, lemon beurre blanc<br /><br /><br /><br />Dessert:<br /><br />Traditional Tiramisu<br /><br />Chocolate flourless torte with espresso whipped cream<br /><br />Vanilla bean Panna cotta topped with raspberry compote<br /><br />Toffee pudding topped with vanilla ice cream<br /><br />Coconut Crème brûlée topped with grilled pineapple<br /><br />Chocolate hazelnut cheesecake topped with chantilly cream and toasted hazelnuts</p>
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Surfing, fishing, diving, and sailing his way through his youth. As a teenager<br /> he took every opportunity that came his way, alongside his big brother, delivering<br /> yachts up and down the US and Mexican coast with his dad, Captain Dan Brown. Shortly<br /> after turning 19, he acquired his 100-ton captains license, launching him into a<br /> commercial captain’s position aboard a 100-person passenger ferry which operated<br /> between Long Beach, CA and Catalina Island off the Pacific Coast.<br /> <br /> As Captain Nick’s career progressed, he added commercial tugboats, commercial fishing boats,<br /> multiple racing sailboats and private/charter yachts to his resume. Traveling throughout<br /> the entire Caribbean, North/South America, Pacific, Europe (including the UK and Baltic<br /> Sea), and New England. He honed his skills of becoming a seasoned charter Captain.<br /> <br /> Nick and his wife Erin, helped develop the M/Y Spirit program from day one, dedicating<br /> the last 2 1⁄2 years aboard to run her at her full potential. They are looking forward to<br /> future charter trips onboard and providing optimum service while charter clients enjoy their ideal vacation aboard the M/Y SPIRIT.<br /> <br /> Stewardess: Erin MacChesney<br /> <br /> First Mate: Michael O’Flaherty <br /> Michael started boating as a young kid learning to sail on Narragansett Bay in Rhode Island. Growing up, Michael had a passion for any pastime on the ocean whether the activity had been fishing, surfing or sailing. As he got older, sailing only played more of a role in his life as he pursued sailing to the competitive level competing in regattas all up and down the east coast of the United States. Aside from sailing, Michael was a dockhand at the Newport Yachting Center Marina from 2017-2021 which ultimately facilitated his start in the marine industry. Having spent many of his days sailing, fishing or surfing, Michael has an adequate understanding of the water in order to make your yachting experience more pleasant. Michael welcomes charter guests aboard for an experience of a lifetime.<br /> <br /> Chef: Skye Burris<br /> Skye grew up in a small boating community on Long Island Sound. Playing on the beach or<br /> ripping around the sound via boat every chance she got, she fell in love with being on the<br /> water.<br /> <br /> Skye went to college on an athletic scholarship studying Psychology and playing high level<br /> basketball all four years. Shortly after graduation she worked in Manhattan for a prominent<br /> American family when she felt the urge for adventure calling. Seeking to quench her thirst for adventure, she chose yachting and moved to Florida. <br /> <br /> After working as an entry level stew aboard various yachts, Skye would help by assisting in the galley watching the chef’s prepare 5-star meals for guests. Using this platform to work as an apprentice in the Galley, her culinary Chef career began. Skye loves what she does today pouring her heart and soul into every meal from breakfast to dinner! Skye’s great culinary expertise aboard SPIRIT is one that all charter guests will enjoy during their time aboard. 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- location_details: SPIRIT is located in Newport, RI for the 2023 summer charter season and located at Newport Yachting Center for easy pick/drop for all charters.
- helipad: No
- sailing_instructor:
- lengthm: 34.00 m
- consumption: 75
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: SPIRIT will offer day charters while in the New England area from June-October 2023 for the following: 8-Hour Day Rate: $10,200/day plus APA 35% for up to 12 guests cruising only to local New England ports. Christmas/New Year's rate is $70,000/wk with a 7-night minimum and she will be located out of Palm Beach, FL during he winter charter season.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: mwalker@brmarinegroup.com
- ca: BR Marine Group
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8435/4
- special_conditions:
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- nude: Inq
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- flag: USA
- captain_nation: American
- crew_nationality:
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- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1696427705
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