TOP SHELF Yacht Charter
Yacht Description
TOP SHELF yacht is a 80.00 ft long motor yacht monohull and spends the summer season in USA - New England, USA - Florida East Coast, USA - South East and winter season in USA - Florida East Coast, USA - South East. It was built by Hatteras in 2007. A refit was done in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.
The motor yacht features C32 Acerts 1800HP each, engines and a generator.
Accommodation
Below is the King Primary cabin -the berth is 76'x80"; VIP Queen cabin forward, port and starboard queen cabins all 60' x 80", You can enjoy watching your meals bring prepared with a visit to the "country kitchen" galley and table.
Top Shelf's interior was inspired in her recent refit by the colors, culture, and Ottoman flair of Turkey. Her cheerful blue and yellow palette, porcelain art and mosaic, and fine silk carpet give an exotic yet cozy comfort. Top Shelf is an excellent choice for any style charter.
Cabin Breakdown
TOP SHELF Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
TOP SHELF yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
76,000
to
76,000
15,200 to
22,800
91,200 to 98,800
Discounts outside the main season are common.
7 day charter
38,000
to
38,000
7,600 to
11,400
45,600 to 49,400
Standard charter rate, base for all calculations.
3 day charter
19,000
to
19,000
3,800 to
5,700
22,800 to 24,700
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
38,000 / 6 * 3 days = 19,000
1 day charter
6,333
to
7,600
1,267 to
1,900
7,600 to 9,500
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 | 76,000 to 76,000 | 15,200 to 22,800 | 91,200 to 98,800 | Discounts outside the main season are common. | |
7 day charter | 38,000 to 38,000 | 7,600 to 11,400 | 45,600 to 49,400 | Standard charter rate, base for all calculations. | |
3 day charter | 19,000 to 19,000 | 3,800 to 5,700 | 22,800 to 24,700 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 38,000 / 6 * 3 days = 19,000 | |
1 day charter | 6,333 to 7,600 | 1,267 to 1,900 | 7,600 to 9,500 | 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: 38,000
High season rate: 38,000
$38,000 weekly, 7 nights / 8 days. Does not include APA, taxes, and Gratuity (at clients discretion)
Christmas / New Years $43,700 + all expenses (35% APA)
Charters under 6 nights divide by 6 for daily rate.
$38,000 weekly, 7 nights / 8 days. Does not include APA, taxes, and Gratuity (at clients discretion)
Christmas / New Years $43,700 + all expenses (35% APA)
Charters under 6 nights divide by 6 for daily rate.
Price Terms
Plus ExpensesTOP SHELF Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Top Shelf feels like a new boat! She had very little running time before the present owner purchased her. The purchase was followed by a refit featuring new paint, new decking and flooring, new soft furnishings, plus beautifully built and designed new cabinetry.
Broker Notes
Crew Information
Captain: Edin Mudjanovic
Captain: Edin Mudjanovic
Captain Edin, “Ed,” thrives off of sharing his lens of the world from Top Shelf as an interactive playground with white sand beaches waiting to be touched and glistening blue water with the best secrets yet to be discovered. Ed was originally born in Heidelberg, Germany with Croatian and Bosnian Heritage. Always driven towards activity, he spent a lot of his childhood in Pacific Northwest, the epicenter for outdoor enthusiasts. When he’s not out on the water, Ed also enjoys hiking, biking, snowboarding, and fishing.
It was also early in life that Ed was exposed to the world of yachting. Falling in love with travel and the idea of sharing incredible experiences with others, it was undeniable that yachting was his destiny. Driven to make this his career path, Ed made it his mission to balance his college education, receiving his Bachelor of Business Administration from Gonzaga University, while also working on yachts in the Mediterranean.
Post college graduation, Ed has been active in working on charter yachts full-time for the past four years. The Bahamas are his dream location that he is happy to call home. It is a place where he feels like he’s on another planet with sparse populations and long sandy beaches, yet just an easy flight or cruise from civilization. Achieving his 200 ton Masters License, and 500 ton Near Coastal credentials, Ed’s safe and adventurous spirit are the ideal combination on board Top Shelf. You can find him entertaining guests with fishing and an assortment of watersports. As a Captain who has been a dedicated deckhand, Ed is extremely hands on in assisting the crew to provide guests the perfect blend of luxury service and activity.
Chef: Joel Ehrich
Chef Joel could not have imagined a better twist to his culinary career than when he discovered the magic he could concoct on board a charter yacht. As the former Chef de Cuisine at the iconic Absinthe Brasserie & Bar and Bellota, Joel has played an integral part within The Absinthe Group for several years.
His prior culinary career took him from his home in Fort Lauderdale, to studying at the College of Culinary Arts at Johnson & Wales University, and even out to California where he sharpened his skills, progressing his way up to sous chef at a variety of well renowned Napa Valley restaurants including Philippe Jeanty’s Michelin-starred Bistro Jeanty. Returning back to his home in Florida, he rounded out his skill set managing two “sister restaurants” featuring global cuisine with highlights of Italian classics and Asian fusion.
Joel’s favorite part of the culinary arts is guiding guests through a timeless culinary experience. He is motivated to seek the freshest ingredients, creating food that is easily identifiable and presented in a way that is unimaginable. His palate and personal favorite dishes are constantly evolving as diverse, cultural cuisines intrigue him.
In his spare time, Joel enjoys experimenting with home farming and fermenting, and remaining active with jiu jitsu as well as a wide variety of outdoor activities. There is nothing more fulfilling to Joel than sharing his passion for exploring on multiple levels. He loves to see guests light up the beautiful sights of the Bahamas, and equally delight at the adventure that awaits on every plate!
Stewardess / Deckhand - Sarah Treen - profile to follow shortly
Menu
Chef Joel has prepared 3 different Sample Menus for your charter on Top Shelf - enjoy!!
SAMPLE MENU ONE
Day 1 (Arrival Day)
Lunch
Blackened
Prawn Caesar Salad with homemade fresh bread, Garlic Croutons and
Parmesan Cheese
(Option for grill cheese & chicken fingers & Pasta)
Dinner
Starter –
Tomato Bruschetta, fresh Basil, Heirloom Tomatoes on Baked French
Bread
Main – Baked Lemon & Panko crusted Mahi Mahi with Sugar Snap Peas &
Mango Sticky Rice
Dessert – Fresh Baked cookie Ice cream Sandwich
Day
2
Breakfast
Cinnamon Brioche
French Toast with Maple Syrup
Eggs to order
Fruit & Pastries
Lunch
Thai Style
Crab Cakes with an Asian Salad & Ginger Vinaigrette
Dinner
Starter-
3 bean salad with Balsamic & Corn Vinaigrette
Main- Wild Mushroom Risotto topped with Steak or Scallops, Served
with Peas & Asparagus
Desert – Sorbet with Fresh Berries
Day
3
Breakfast
Vegetable & Cheese
Omelet with Hash brown potatoes
Eggs to order
Fruit & Pastries
Lunch
BBQ Ribs
or Salmon with Coleslaw & Stuffed baked potatoes
Dinner
Starter –
Arugula Salad topped with Burrata & sundried tomatoes with an
Orange Citrus Vinaigrette
Main – Spaghetti Bolognese served with Veal Parmigiana fresh baked
ciabatta and roasted broccolini
Desert– Flourless Chocolate Cake, raspberry coulis & Ice Cream
Day
4
Breakfast
Spinach & Cheese
Quiche
Eggs to Order
Fruit & Pastries
Lunch
Grouper or Chicken Tacos served
with Fresh Guacamole, Fresh Pico de Gallo, Sour Cream, Shredded
Cheese & a romaine salad with Cilantro & Queso Fresco
Dinner
Starter -
Watermelon, Cucumber & Feta with Mint & Pickled Onions
Main – Lemon, Garlic Butter Lobster Francaise with Capers & White
Wine served with Linguine & Green Beans
Desert – Blondie Brownies with Ice Cream
Day
5
Breakfast
Avocado Toast
topped with Fried Eggs
Eggs to Order
Fruit & Pastries
Lunch
Greek
Style Chicken (or mushroom) Skewers over a Traditional Greek Salad
served with Warm Pita Bread
Dinner
Starter –
Calamari with Fresh Marinara Sauce
Main- Pancetta Wrapped Pork Tenderloin or Roasted Halibut with
Sweet Potato Puree & Broccoli Florets
Desert- Key Lime Pie with Whipped Cream
Day
6
Breakfast
Biscuits & Gravy
with Sausage (option for no sausage) with Scrambled Eggs
Eggs to Order
Fruit & Pastries
Lunch
Shrimp
Scampi with Fettucine & Garden Salad
Dinner
Starter –
Cucumber Salad with Sweet Rice Wine Vinaigrette & Sesame Seeds
Main – Veal or Eggplant Milanese with Rice Pilaf & Honey Roasted
Heirloom carrots
Desert – vanilla crème brûlée with strawberries
Day
7
Breakfast
Belgian Waffles
Eggs to Order
Fresh Fruit & Pastries
Lunch
Assorted
Pizzas with Cesar Salad
Dinner
Starter –
Spinach or romaine salad with Apples, Cranberries & Blue Cheese
Main – Pesto crusted Salmon with Israeli Couscous & roasted
Asparagus
Desert – White Chocolate Creamy Bread Pudding with a peach caramel
sauce
Day
8
Breakfast
Banana Nutella
Pancakes
Eggs to Order
Fruit & Pastries
Lunch
Breaded &
Fried Grouper Sandwich Green Salad & Tartar Sauce
Dinner
Starter –
Crab Stuffed Mushrooms
Main – Chicken or Zucchini Involtini (Stuffed with Artichokes, Sun
dried Tomato & Feta cheese) topped with Fresh Tomato Sauce and
Home-Made Gnocchi or Baked Chicken Breast with Gnocchi
Desert – Mascarpone Cheesecake with Orange & Blueberries
SAMPLE MENU TWO
Day
1
Lunch
Roasted chicken
with mixed greens, lemon vinaigrette, and crispy capers
Canape
Open faced turkey sloppy joe
bites
Dinner
Starter- Fresh romaine with red
vine vinaigrette Parmesan and tiny heirloom tomatoes
Entrée- sautéed shrimp with white wine, olive oil and garlic,
served with fresh fettuccine on a bed of sautéed spinach
Dessert- carrot cake with agave and cream cheese frosting
Day
2
Breakfast
Banana
Pancake special! Eggs to Order, turkey Bacon, Toast, Fresh
Fruit
Lunch
Chicken tacos with vegetarian
option available, with fresh guacamole, just made pics de gallo,
Mexican cheese and sour cream. Served with a tropical Mexican
slaw.
Canape
Shrimp and vegetable fresh rolls with a Thai peanut dipping sauce
Dinner
Bday
dinner!
Starter- Strawberry and spinach
salad with feta cheese, pecans and a balsamic vinaigrette
Entrée- seafood paella with scallop, calamari, grouper, with tomato
and saffron rice, and roasted broccoli
Dessert- vegan vanilla cake with mixed berry filling, agave and
white chocolate butter cream
Day
3
Breakfast
Yogurt and
fruit parfait, Eggs to Order, turkey Bacon, Toast, Fresh Fruit
Snack- conch salad with taro chips
Lunch
Roasted vegetable personal pizzas
served with a mixed green salad
Canape
Steamed artichoke bites with
lemon, herb and avocado oil
emulsion
Dinner
Starter – green bean salad with
sun dried tomato vinaigrette and manchego cheese
Entrée- chicken cutlet with sauce piccata, basmati rice, sugar snap
peas, and roasted vine ripe tomatoes
Dessert- fresh baked shortbread cookies with sorbet and fresh
fruit
Day
4
Breakfast
Açaí bowls,
Eggs to Order, turkey Bacon, Toast, Fresh Fruit, pastries
Snack – artisanal cheese and charcuterie
Lunch
Bbq
chicken breast with corn on the cob gluten free corn bread and
baked beans
Canape
Mozzarella and tomato caprese
skewers
Dinner
Starter- mixed greens with
Italian dressing, olives, red bell peppers and shredded carrots
Entrée- baked lobster with lemon white wine and chopped fresh
tomato sauce, brown rice and cauliflower
Dessert- roasted peach crostata with vanilla and peach melba sauce
with vanilla ice cream
Day
5
Breakfast
Belgian
waffles special, Eggs to Order, turkey Bacon, Toast, Fresh
Fruit
Snack- sunshine crepes with berries
Lunch
Grilled cheese with fruit salad
kids option
Turkey, avocado, pesto patty melts with garlicy potato wedges, and
a side salad
Canape
Shrimp cocktail and hummus with
crudités vegetables and gluten free crackers
Dinner
Starter- wedge salad with roasted
garlic Italian dressing, cucumber and olives
Entrée- baked eggplant lasanga with a sesaonal vegetable sauce,
light cheese, and green beans almandine
Dessert- lemon angel food cake with strawberry coulis
Day
6
Breakfast
Vegetable
frittata special! Eggs to Order, turkey Bacon, Toast,
Fresh Fruit
Snack- fresh fruit kebabs
Lunch
Baked chicken pasta salad with
asparagus and spinach
Canape
Macaroni and cheese bites with
English peas
Dinner
Starter- Cesar salad with gluten
free focaccia croutons and Parmesan cheese
Entrée- citrus baked mahi with balsamic roasted butternut squash,
and heirloom potatoes
Dessert- white chocolate and raspberry mousse
Day
7
Breakfast
Omelettes
and Eggs to Order, turkey Bacon, Toast, Fresh Fruit
Snack- green smoothie shots
Lunch
Seafood salad with fresh baked
coconut bread
Canape
Sushi and sashimi platters
Dinner
BREAKFAST for dinner – French
toast, bagels, scrambled eggs, pancakes, waffles, breakfast
potatoes, turkey bacon, chicken sausage, fruit, banana bread
etc.!!!
Day
8
Breakfast
Banana
Nutella French toast with agave syrup, eggs to order, turkey bacon,
etc…
SAMPLE MENU THREE
Day
1
Lunch
Chicken Satay
with Asian noodle Salad and Peanut dressing
Brownies
CanapeCrudité, Pita & Hummus
Dinner
Gazpacho with garlic croutons and
basil oil
Beef tenderloin with Smashed Garlic Potatoes, Broccolini & Red wine
Jus
Chocolate Mousse parfait
Day 2
Breakfast
Pancake special! Eggs to
Order, Bacon, Toast, Fresh Fruit
Lunch
Greek Salad topped with Lamb
Lollipops & Warm Pita Bread (Greek style potato salad)- for non
salad eaters
Cookies
Canape
Assortment of gourmet cheeses
with honey, crackers & fig Jam
Dinner
Caprese Salad - mushroom and mozzarella
tosta for non salad eaters
Beef bolognese lasagna with garlic rolls and asparagus
Chocolate dipped berries and chantilly cream
Day
3
Breakfast
Veggie
Frittata special, Eggs to Order, Bacon, Toast, Fresh Fruit
Lunch
Homemade sliders on Homemade
Pretzel Buns with Chef Salad / pasta salad non salad eaters
Canape
Cured meat plate with bread and
pickled vegetables
Dinner
Almond gazpacho with grapes and
rosemary
Roasted salmon with Saffron Rice & charred chiles
Key lime pie
Day
4
Breakfast
Eggs to
Order, Bacon, Toast, Fresh Fruit, pastries
Lunch
Blackened Chicken Cobb Salad with
Warm Bacon Vinaigrette / herb roasted chicken pasta with
Amatriciana sauce
Ice cream
Canape
Gourmet Charcuterie Board
Dinner
Fennel & Citrus Salad with Black
Olives & Feta Cheese
Red wine Braised Short Rib with Potato Gratin & Brussel Sprouts
Sorbet with Fresh Fruit
Day
5
Breakfast
Avocado
Toast with poached egg special, Eggs to Order, Bacon, Toast, Fresh
Fruit
Lunch
Bahamian Sticky Guava Spiced BBQ
Chicken Wings with Corn Bread and Pasta Salad
Brownies
Canape
Prosciutto & Melon
Dinner
Papaya daikon and cucumber salad
with tahini vinaigrette
Yellow Curried Lamb leg with Chick peas, Potatoes, Seasonal
Vegetables, Garlic Naan bread
Green Tea Cheese cake with Ginger shortbread crust
Day 6
Breakfast
Belgian Waffles special!
Eggs to Order, Bacon, Toast, Fresh Fruit
Lunch
Steak Tacos with all the
fixings!
Cookies
Canape
Open faced swedish meatball
sandwiches with caramelized onions and mushroom cream sauce
Dinner
Curried Butternut squash soup with
spiced crema
Citrus Grilled Salmon with Israeli Couscous & Asparagus (Chicken
option)
Lemon & Olive Oil Pound Cake with Rosemary Infused Ice cream &
Fresh Blueberries
Day
7
Breakfast
Eggs to
Order, Bacon, Toast, Fresh Fruit
Lunch
Chili mango lacquered pork ribs
with macaroni and manchego cheese and corn on the cob
Ice cream
Canape
Bacon wrapped goat cheese stuffed
dates with a pineapple Agro dolce
Dinner
Truffled celery root bisque with
sage brown butter croutons
Roasted Pork Tenderloin, with roasted apples and onions, olive oil
poached potatoes and a mustard jus
Fresh Homemade Ice Cream Cookie Sandwiches
Day
8
Breakfast
Omelets to
Order, Bacon, Toast, Fresh Fruit , pastries
Reviews
Many compliments to the Captain! Very accommodating while keeping everyone safe! - from Broker Jenna
Broker's feedback:
Just a note to thank you and TOP SHELF for the delicious breakfast this morning. The yacht is lovely and meticulous. The crew are delightful. Captain Ed surrounds himself with a great team. I look forward to presenting TOP SHELF for Caribbean inquiries soon. Wishing them a successful inaugural season. All appreciated!
Chef Nicole's culinary preparations were delectable and copious.
Several of us used water toys — jet boat and Sea-Doo. Wow!! Brian makes the jet boat fly across the water.
Without reservation, we highly recommend this yacht charter to anyone looking for an exceptional, high end experience at sea.
I highly receomend Hilton Head Yacht Charter to anyone.
The staff, yacht, food, water toys and energy are second to none!
Amazing experience everyone should enjoy!
Gallery
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