respite-at-sea
Yacht Details
| Type | Cat |
| Builder | Lagoon |
| Year Built | 2018 |
| Size: | 56.00 Ft |
| Beam: | 31 |
| Draft: | 5 |
| Max Guests: | 6 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed 8, Max Speed 10 |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Yacht Specifications
| Type | Builder | Year Built | Size | Beam | Draft |
|---|---|---|---|---|---|
| Cat | Lagoon | 2018 | 56.00 Ft | 31 | 5 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 3 | 0 King's & 3 Queen's |
| Summer Area | Winter Area |
|---|---|
| Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodations
Accommodation Description: RESPITE AT SEA features 3 guest suites, 3 with queen berths, all with full A/C and ensuite toilet and shower. Starboard forward cabin is reserved for crew.
| Cabins: | 3 |
| Queen(s): | 3 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | Yes |
| Hammock: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | Yes |
| Num Hatch: | Yes |
Technical Details
| Cruise Speed: | 8 |
| Max Speed: | 10 |
| Generator: | 17.5 Kw |
| Inverter: | 5000 W |
| Voltages: | 110v & 220v |
| Water Maker: | Yes 75 gal |
| Water Capacity: | 260 gals |
| Ice Maker: | Yes |
| Communicate: | Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA. |
Charter Types
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Inq |
| Guest Smoke: | Transoms only pls |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Rubrio Joao Fernandes Basilio |
| Nationality : | Portuguese |
| Number of Crew: | 2 |
Rubrio was fortunate to have grown up in the beautiful island of Madeira, surrounded by both sea and mountains. He was raised on sailing boats and developed a passion for everything both above and below the ocean’s surface, at a young age.
As a water sports enthusiast, he explored all aspects of sailing from professional racing to cruising slowly around the world. He then went on to motor yachts and ran vessels ranging from small power boats and monohulls to large super yachts. Rubrio now has over 25 years of professional captain and commercial charter experience. He is dynamic, sporty, a lover of animals, is easy going and always enters the room with a smile and leaves charter guests with an experience to last a lifetime.
Liza’s love for sailing started at a young age, spending summers on her parents’ sailboat in the Netherlands where she was born and raised. With her two brothers, she spent much of her free time doing adventure sports, either on the water or mountain climbing. Throughout her student years in Amsterdam and Greece, she worked in various hospitality jobs. After obtaining her Master’s degree, she started a 10-year corporate career as a Customer Experience Manager, consulting multinationals on how to create memorable experiences for their customers. After working as a chef on several owner charters in the Mediterranean and working as a crew chef on an Atlantic Crossing, Liza not only fell in love with the Virgin Islands but she also learned how much she loves creating memorable experiences through her food. She is a true believer that the way to people’s hearts is through their stomachs. After working as a sous-chef in the 2024 summer season in the Mediterranean and her Yacht Chef culinary training in London, she is excited to start the next charter season in the Caribbean.
Captain Rubrio Joao Fernandes Basilio
Qualifications
STCW 10 | May ‘24
Marine Engineering Systems course | Lloyd’s Maritime Institute | Feb ‘22
ASA Sailing Instructor 205 | April ‘17
GMDSS License A1, A2 | Nov ’16
Singapore Powered Pleasure Craft Driving License (PPCDL) | June ‘15
Rescue Diver (PADI) | July ‘14
Divemaster (PADI) | July ’14
Coach Certificate | European, Portuguese Sailing Federation | May ‘13
Emergency First Response, First Aid (PADI) | Oct ‘10
Patrão de Alto Mar | Portuguese license Ocean Sailing, 24m, unlimited distance | Dec ’09
RYA/MCA Yachtmaster Offshore (commercially endorsed) | Dec ‘09
RYA/MCA Short Range Certificate | Dec ’09
Enriched Air Diver Nitroc (PADI) | Dec ’08
Chef Liza Marieke Ter Meer
Qualifications
Level 2 Food & Hygiene| Yachtie Careers | May ’24
ENG Medical 1| April ’24
ASA 101 – Basic Keelboat Sailing Certification | American Sailing Association | January ‘24
ASA 103 – Basic Coastal Cruising Certification | American Sailing Association | January ‘24
ASA 104 – Bareboat Cruising Course Certification | American Sailing Association | January ‘24
Booked Courses for Spring Summer 2024
Yacht chef course | Ashburton Chef’s Academy | August ’24
Culinary RX Cooking & Nutrition | Rouxbe| July ‘24
Seafood Literacy | Rouxbe| July ‘24
STCW 10 | May ‘24
Crew fully vaccinated
Water Entertainment
| Dinghy: | 15 ft |
| Dinghy Hp: | 50 |
| Dinghy Pax: | 8 |
| Adult Wskis: | No |
| Kids Skis: | No |
| Jet Skis: | No |
| Wave Run: | No |
| Knee Board: | No |
| Wind Surf: | No |
| Gear Snorkel: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Float Mats: | 0 |
| Swim Platform: | Yes |
| Boarding Ladder: | Yes |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Under Water Cam: | Yes |
| Other Toys: | 2 Sea Bobs Flybridge dinning table Adult and child water skis available upon request |
Scuba Diving
| Scuba: | Onboard |
| License Info: | Master |
| Compressor: | Onboard |
| Num Dive Tanks: | 8 |
| Num Bcs: | 6 |
| Num Regs: | 6 |
| Num Weights: | 0 |
| Num Divers: | 6 |
| Num Dives: | 5 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 0 |
| Dive Info: | Captain Rubrio is a PADI Dive Master |
| Dive Costs: | 3 dives per week included for certified divers - charters 6 nights or more. Additional dives $50 per dive per person. |
Onboard Entertainment
| Vcr Dvd: | Yes |
| Num Dvd: | Yes |
| Num Cds: | Yes |
| Board Games: | Yes |
| Num Dine In: | 6 |
| Other Entertain: | Stream2Sea Products Including- Shampoo Body Wash Leave-In Conditioner Body Lotion Reef Safe 30SPF Sunscreen |
Rate Details
| High Rate | $44,000 per Week |
| Low Rate | $33,000 per Week |
| Rates are : | Inclusive |
Additional Price Details
BVI Customs fees and cruising permits are included in the rate.
*Short Charters Available*
24hr turns available. Please Inquire.
HOLIDAYS:
2024
Christmas Flat Rate $38,000.
New Years Flat Rate 42,000 inquire for pick up and drop off. 7 night minimum.
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Exclusive Water Taxi available!
The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36.
Enjoy complimentary cocktails while our professional crew handles Customs and Immigration
Please inquire for pricing.
Summer Base Port: Virgin Islands, Grenadines
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: Virgin Islands
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
Respite At Sea Sample Menu by Chef Liza
BREAKFAST
Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
Egg frittata with bacon and burrata, basil olive oil and aragula
Build your own bagel bar with all the fixings
Captain’s boat-made sourdough with avocado mash and poached eggs
Shakshuka with feta and fresh pita bread
Scrambled eggs, bacon and sourdough toast with mushrooms and spinach
Turkish poached eggs on herb yoghurt and spiced butter
LUNCH
Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo
Mexican pulled beef barbacoa tacos on boat-made tortillas
Maryland style crab cakes with a fresh green salad
Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing
Traditional local caught fish burgers with tartar sauce and coleslaw
Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara
Shrimp zucchini spaghetti on an avocado pesto sauce
APPETIZERS
Grilled scallops in a garlic herb butter
Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives
Dehydrated apple slices with goat cheese coated in walnuts
Tuna tataki bites in fried rice paper cups
Bruleed fig gruyere cheese bites
Local caught mahi ceviche served in cocktail glass
Grilled peach with parma ham and mozzarella skewer
MAIN COURSE
Seared cod fish with smoked red pepper puree, samphire, black olive crumb
Proscuitto and boursin stuffed chicken with terragon beurre blanc
Crispy skinned snapper on citrus and fennel salad
Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini
Lamb chops served with chimichurri, green asparagus and crispy stacked potato
Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip
Risotto with scallops, leek and shrimp infused oil
DESSERT
Classic Key lime pie with merengue and lime curd
Caribbean rum cake with bananas foster
Salted dark chocolate tart topped with honeycomb crumb
Thai mango sticky rice
Traditional Madeiran passion fruit mousse
Mini pavlovas on rum infused grilled pineapple with coconut cream
Lemon tiramisu with boat-made limoncello shot