Ventana al Mar Yacht Charter
Yacht Description
Ventana al Mar yacht is a 52.00 ft long sailboat catamaran and spends the summer season in Belize and winter season in Belize. It was built by Lagoon in 2018. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.
Accommodation
5 air-conditioned queen cabins and a 6th air-conditioned bunk bed cabin (allocated to the crew) with chic furnishings and private bathrooms
Expansive indoor and outdoor lounging areas
Integrated cockpit and outdoor salon
Helm with hard top Bimini shade and lounging area
Integrated entertainment system
Forward couch seating area
Swim platform and showers
Sun deck trampoline
Captain Only
Cabin Breakdown
Ventana al Mar Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Ventana al Mar 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 | $21,105 | $21,105 | $21,105 | $22,155 | $23,205 | $24,255 | $25,305 | $26,355 | $27,405 | $0 | $0 |
Summer 2024 | $21,105 | $21,105 | $21,105 | $22,155 | $23,205 | $24,255 | $25,305 | $26,355 | $27,405 | $0 | $0 |
Winter 2024 to 2025 | $21,105 | $21,105 | $21,105 | $22,155 | $23,205 | $24,255 | $25,305 | $26,355 | $27,405 | $0 | $0 |
Summer 2025 | $21,105 | $21,105 | $21,105 | $22,155 | $23,205 | $24,255 | $25,305 | $26,355 | $27,405 | $0 | $0 |
Ventana al Mar yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
42,210
to
54,810
8,442 to
16,443
50,652 to 71,253
Discounts outside the main season are common.
7 day charter
21,105
to
27,405
4,221 to
8,222
25,326 to 35,627
Standard charter rate, base for all calculations.
3 day charter
10,553
to
13,703
2,111 to
4,111
12,663 to 17,813
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
21,105 / 6 * 3 days = 10,553
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 | 42,210 to 54,810 | 8,442 to 16,443 | 50,652 to 71,253 | Discounts outside the main season are common. | |
7 day charter | 21,105 to 27,405 | 4,221 to 8,222 | 25,326 to 35,627 | Standard charter rate, base for all calculations. | |
3 day charter | 10,553 to 13,703 | 2,111 to 4,111 | 12,663 to 17,813 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 21,105 / 6 * 3 days = 10,553 |
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: 21,105
High season rate: 27,405
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling
(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)
**Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!):
- Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner.
**Imported alcoholic beverages:
- We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier.
- The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person.
- They can also securely package it for you.
----
Notes
*Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates.
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.
Our standard check-in time is noon, and our check-out time is 11 AM.
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling
(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)
**Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!):
- Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner.
**Imported alcoholic beverages:
- We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier.
- The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person.
- They can also securely package it for you.
----
Notes
*Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates.
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.
Our standard check-in time is noon, and our check-out time is 11 AM.
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Manuel Requena
We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.
Manuel Requena
Hailing from Belize’s southernmost town of Punta Gorda – a sleepy coastal townlet in one of the most underrated regions of the country – Manuel has been in the tourism industry for over 20 years, working as a tour guide, divemaster, and avid fisherman on the northern shores of Ambergris Caye.
Affectionately known as Manny, he has been a catamaran sailing captain for over 10 years. Aside from his charter duties, you can look forward to his lobster-spearing expeditions, killer conch ceviche (the ultimate Belizean appetizer and stuff legends are made of!), epic snorkeling, and so much more!
Kainie Manuel
Kainie (your very own Belize sailor girl and party planner extraordinaire) has been a chef and first mate at BSV since 2014. Aside from providing guests with exquisite meals, her thoughtful touches go above and beyond – she knows how to throw a party!
Growing up the eldest in a family of 5, Kainie learned to cook early on. Recipes were handed down from Grandma and shared between the aunts at home. This sparked her love of the kitchen, which her Grandma called “el Corazon de la casa” (the heart of the house).
The Caribbean Sea provides Kainie with a sense of nostalgia, belonging, and home. An innate island girl, the sea meant hours of fun at the beach with her family – she has loved it and its underwater world ever since! She even learned to dive – at the age of 12, no less – a sport she finds relaxing to this day.
Kainie is truly passionate about sharing her country with everyone willing to have a wonderful time in Belize.
Menu
Sample Menus ‐ Breakfast
- Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
- Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
- Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
- Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
- Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans
*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.
Sample Menus ‐ Lunch
- Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
- BBQ Reef Burger served with a watermelon feta salad
- Belizean Chorizo and Rum-infused Black Bean Soup
- Chicken Tostadas with Pico de Gallo
- Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
- Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
- Shrimp Sushi Stack
- Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce
Sample Menus ‐ Hors D'Oeuvres
- Baked Brie, Mango Chutney, and Pear Croustade
- Chicken Satay Skewers with Peanut Sauce
- Creamy Herb Shrimp Scampi Dip with Tortilla Chips
- Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
- Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
- Seacuterie Board
*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.
Sample Menus ‐ Dinner
- BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
- Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
- Brazilian Shrimp "Moqueca" served with Saffron Rice
- Chef's Masterful Creation with the Catch of the Day
- Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
- Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille
*Dinner is served with a selection of wines.
Sample Menus ‐ Desserts
- Chocolate Rum Salami with Chocolate Drizzle
- Coconut Chocolate Brownies with Berry Compote
- Dragonfruit Cheesecake
- Key Lime Ginger Crunch
- Mini Tiramisu Cups
*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.
Gallery
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- wpcf_generator:
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- wpcf_year: 2018
- wpcf_builder: Lagoon
- wpcf_accommodation: Interiors & Exteriors:<br /> 5 air-conditioned queen cabins and a 6th air-conditioned bunk bed cabin (allocated to the crew) with chic furnishings and private bathrooms<br /> Expansive indoor and outdoor lounging areas<br /> Integrated cockpit and outdoor salon<br /> Helm with hard top Bimini shade and lounging area<br /> Integrated entertainment system<br /> Forward couch seating area<br /> Swim platform and showers<br /> Sun deck trampoline
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- yachtCurrencySymbol: $
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- mo_price: 21105
- wpcf_high_price: 27405
- wpcf_price_details: All-Inclusive *Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back *A dedicated crew of Captain and Chef/First Mate *Air-conditioned Queen Cabins with en suite bathroom/shower *All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert *Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day) *Equipment for fishing, kayaking, paddleboarding, and snorkeling (Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.) **Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!): - Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner. **Imported alcoholic beverages: - We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier. - The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person. - They can also securely package it for you. ---- Notes *Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates. *Nightly Rates are in US Dollars and subject to 10% tax. *Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00. *Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00. Our standard check-in time is noon, and our check-out time is 11 AM.
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- wpcf_menu: <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Breakfast</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Lunch</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Reef Burger served with a watermelon feta salad</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Chorizo and Rum-infused Black Bean Soup</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Tostadas with Pico de Gallo</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Shrimp Sushi Stack</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Hors D'Oeuvres</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Baked Brie, Mango Chutney, and Pear Croustade</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Satay Skewers with Peanut Sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Creamy Herb Shrimp Scampi Dip with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Seacuterie Board</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Dinner</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Brazilian Shrimp "Moqueca" served with Saffron Rice</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chef's Masterful Creation with the Catch of the Day</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Dinner is served with a selection of wines.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Desserts</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chocolate Rum Salami with Chocolate Drizzle</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut Chocolate Brownies with Berry Compote</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Dragonfruit Cheesecake</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Key Lime Ginger Crunch</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Mini Tiramisu Cups</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Belize's waters are home to the spiny <span class="il">lobster</span>, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.</span></p>
- wpcf_video:
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- wpcf_captain_only: Inquire for Captain Only Rates
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- wpcf_homecountry: Greece
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style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Breakfast</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Lunch</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Reef Burger served with a watermelon feta salad</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Chorizo and Rum-infused Black Bean Soup</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Tostadas with Pico de Gallo</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Shrimp Sushi Stack</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Hors D'Oeuvres</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Baked Brie, Mango Chutney, and Pear Croustade</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Satay Skewers with Peanut Sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Creamy Herb Shrimp Scampi Dip with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Seacuterie Board</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Dinner</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Brazilian Shrimp "Moqueca" served with Saffron Rice</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chef's Masterful Creation with the Catch of the Day</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Dinner is served with a selection of wines.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Desserts</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chocolate Rum Salami with Chocolate Drizzle</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut Chocolate Brownies with Berry Compote</span></li> <li><span class="OYPEnA text-decoration-none 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- location_details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer
- helipad: No
- sailing_instructor: ASA
- lengthm: 15.00 m
- consumption: 3
- consumption_units: US Gall/Hr
- yachtRange: Dependent up
- price_details: All-Inclusive *Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back *A dedicated crew of Captain and Chef/First Mate *Air-conditioned Queen Cabins with en suite bathroom/shower *All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert *Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day) *Equipment for fishing, kayaking, paddleboarding, and snorkeling (Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.) **Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!): - Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner. **Imported alcoholic beverages: - We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier. - The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person. - They can also securely package it for you. ---- Notes *Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates. *Nightly Rates are in US Dollars and subject to 10% tax. *Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00. *Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00. Our standard check-in time is noon, and our check-out time is 11 AM.
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: reservations@belizesailingvacations.com
- ca: Belize Sailing Vacations
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8685/4
- special_conditions:
- contracts:
- nude: Yes
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
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- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:23:"Spinning & Trolling";s:4:"rods";s:1:"2";s:16:"deep_sea_fishing";s:0:"";}
- flag: USA
- captain_nation: Belizean
- crew_nationality: Belizean
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>Ventana al Mar 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>$21,105</td> <td>$21,105</td> <td>$21,105</td> <td>$22,155</td> <td>$23,205</td> <td>$24,255</td> <td>$25,305</td> <td>$26,355</td> <td>$27,405</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$21,105</td> <td>$21,105</td> <td>$21,105</td> <td>$22,155</td> <td>$23,205</td> <td>$24,255</td> <td>$25,305</td> <td>$26,355</td> <td>$27,405</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$21,105</td> <td>$21,105</td> <td>$21,105</td> <td>$22,155</td> <td>$23,205</td> <td>$24,255</td> <td>$25,305</td> <td>$26,355</td> <td>$27,405</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$21,105</td> <td>$21,105</td> <td>$21,105</td> <td>$22,155</td> <td>$23,205</td> <td>$24,255</td> <td>$25,305</td> <td>$26,355</td> <td>$27,405</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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