pura-vida
Yacht Details
| Type | Cat |
| Builder | Dufour |
| Year Built | 2023 |
| Size: | 48.00 Ft |
| Beam: | 26 |
| Draft: | 4.3 |
| Max Guests: | 6 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed , Max Speed |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Yacht Specifications
| Type | Builder | Year Built | Size | Beam | Draft |
|---|---|---|---|---|---|
| Cat | Dufour | 2023 | 48.00 Ft | 26 | 4.3 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 3 | 0 King's & 3 Queen's |
| Summer Area | Winter Area |
|---|---|
| Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodations
Accommodation Description: Pura Vida is equipped x3 queen cabins - all cabins offering ensuite facilities
| Cabins: | 3 |
| Queen(s): | 3 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | No |
| Hammock: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | No |
Technical Details
| Generator: | Yes |
| Inverter: | Yes |
| Water Maker: | Yes |
Charter Types
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Inq |
| Guest Smoke: | On deck only |
| Crew Smoke: | Inq |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Brandon Grant |
| Nationality : | South African |
| Number of Crew: | 2 |
MEET YOUR CREW:
CAPTAIN: Brandon Grant
CHEF: Alessia Colantoni
We are a fun loving, energetic and highly motivated couple who have been dating for over 5 years and here to continue our dream of working together onboard catamaran charters.
Our passion for the ocean and exploration drives us, as well as our love for entertaining guests and ensuring our guests are fully fulfilled by the end of charter.
Born and raised on the beautiful coastline of Ballito – The Dolphin Coast, South Africa, Brandon’s passion for the ocean started at a young age through his father. Over the years he gathered 16 years of skippering experience, mainly on deep sea fishing adventures. He attained his RYA Yatchtmaster in 2015 which led him to his first catamaran delivery from Capetown to Seychelles, followed by another one from
Greece to Maldives where his love for freediving and surfing blossomed. He then followed his fishing dreams and captained a sports fishing charter out of Seychelles where he stayed for the next 3 years.
Once meeting Alessia, there quest to work on a boat together found them running catamaran charters in St Maarten followed
by Antigua. Their ability to run great charters was evident and their craving for adventure grew which led them to the beautiful BVIs.
Born in Pretoria, South Africa, Alessia was raised in an Italian family where she learnt to cook authentic italian cuisine from a young age. Alessia’s mom owned 3 restaurants along with a few pasta shops, and through the combination of her Nonna's and her mother and father, her skills and passion for cooking were a given.
Alessia is a strong sportswoman and she qualified in swimming for the Olympics at the age of 16.
Alessia's father is also an avid scuba diver and she learnt at age 9 to scuba dive and it is still a favorite past time and combined with time at their family game lodge this feeds her undying love and respect for nature, animals and the ocean.
After school she moved to the seaside - the coastline of Ballito, South Africa - where she studied hospitality and met Brandon. Her studies led her to the Maldives, doing her internship in the food and beverage/kitchen/café departments. Alessia also has immense patience and a love for kids of all ages. Her young heart and caring nature will have kids well entertained and cared for on charters.
With Brandon’s background and mission plus Alessia's thirst for new adventures she attained her stewardess course in Cape Town and soon after her and Brandon set their hearts on chartering boats together and combining their skills into one beautiful
experience for guests.
Brandon and Alessia cannot wait for you to join them on Pura Vida for a wonderful Virgin Island vacation.
Water Entertainment
| Dinghy: | Infanta 3.6m Center Console |
| Dinghy Hp: | 40hp Tohatsu |
| Dinghy Pax: | 10 |
| Adult Wskis: | No |
| Kids Skis: | No |
| Jet Skis: | No |
| Wave Run: | No |
| Knee Board: | No |
| Wind Surf: | No |
| Gear Snorkel: | 10 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Float Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder: | Aft |
| Dinghy Sailing: | No |
| Games Beach: | No |
| Fishing Gear: | Yes |
| Fish Gear Type: | Light Tackle |
| Under Water Cam: | No |
| Other Toys: | Subwing Towable tube Water hammocks Bote 7' dock and 2 inflatable Bote chairs |
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
| License Info: | - |
| Compressor: | Not Onboard |
| Num Dive Tanks: | 0 |
| Num Bcs: | 0 |
| Num Regs: | 0 |
| Num Weights: | 0 |
| Num Divers: | 0 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 0 |
Onboard Entertainment
| Vcr Dvd: | No |
| Num Dvd: | No |
| Num Cds: | Yes |
| Board Games: | Yes |
| Num Books: | No |
| Num Dine In: | 10 |
Rate Details
| High Rate | $22,000 per Week |
| Low Rate | $18,200 per Week |
| Rates are : | Inclusive |
Additional Price Details
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 4
● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.
● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start.
● HALF-BOARD OPTION: $150 discount per person
Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● HOLIDAY RATES:
CHRISTMAS: Flat Rate, $24,500 must finish by December 26th.
NEW YEARS: Flat rate of $27,500 for 2-8 guests and a 7-night minimum. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
● EMBARKATION: 12PM
DISEMBARKATION: 12PM
● TURN AROUNDS:
48-hour turn arounds required - inquire for 24-hour turns
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
Stand Up Paddle Boards
Floating mats
Snorkel gear
Tube
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
Summer Base Port: BVI / USVI /
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: USVI / BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
Alessia's Sample Menu
BREAKFAST
Served daily with a seasonal fruit platter
English muffin topped with poached egg, creamy spinach, Canadian bacon, avocado, served with a creamy cheese sauce.
Waffle and pancake platter served with toppings such as fresh berries, maple syrup, cream, bacon, chocolate sauce and a selection of fruit.
Freshly baked bread with bagels served with topping choices such as, avocado, smoked salmon, feta, sautéed mushrooms, grilled tomato, eggs, cream cheese and pesto oil drizzle.
French toast served with cinnamon and sugar, maple syrup, coconut shavings, breakfast sausage, eggs, and grilled mushrooms.
Breakfast pizza with tomato, mozzarella cheese, topped with fresh rocket or spinach.
Smoothie/acai bowels, blended fruit mix topped with options such as yoghurt, granola, peanut butter, seeds and, local fruits.
Croissants and freshly baked banana bread served with smoked salmon/mahi mahi, cream cheese, rocket, slithers of roasted capsicums, cream and jams.
Ham/tomato roses, filled with egg and topped with chopped onion/peppers/fresh herbs and cheese, grilled in the oven.
LUNCH
Quiche, spinach and feta & bacon and mushroom, served with a fresh salad, and crispy baguette.
Seared tuna served with wasabi mash and a fresh salad.
Beef/lamb/pork gyros, with fresh raw veggies, salad and a tzatziki sauce.
Beef/chicken burgers with fresh toppings, served with a homemade BBQ sauce/cheese sauce, served with homemade cut sweet potato/potato fries.
Deboned jerk/tandoori chicken thigh skewers, served with roasted potatoes, and coleslaw.
Grilled fillet served with basil crushed crispy potatoes and sour cream, with mushroom/black pepper corn sauce.
Poke bowels served with sushi rice, avocado, crispy onion, corn, edamame beans, roasted bell peppers, soy sauce, siracha mayonnaise, mango, sesame seared tuna/paprika mahi mahi.
Sweet and sour chicken + vegetable spring rolls served with a teriyaki and soy sauce.
APPITIZERS
Bruschetta topped with finely chopped tomatoes/onion/parsley/chili/olive oil salsa with a balsamic glaze drizzle.
Caprese salad served with a fresh pesto, chili olive oil, and balsamic glaze.
Homemade rissoles stuffed with chicken/prawn/tuna/veg, served with a dipping sauce.
Caramelized onion and brie/camembert cheese phyllo tarts served on a bed of rocket and toasted walnuts.
Ceviche mahi mahi or a butternut/broccoli soup, served with grilled cheese bread fingers.
Melenzane Alla Parmigiano. Brinjals layered with tomato gravy, mozzarella and parmesan cheese, baked in the oven.
Baked plantain chips, served with hummus, babaganush, and chili mango dip.
Avocado Ritz. Half an avocado served with shrimp and a paprika pink sauce and lemon slices.
DINNER
Lamb/chicken curry served with jollof rice, and garlic butter naan.
Fillet pizzaiola served with roasted polenta chips, and garlic green beans tossed in light breadcrumbs.
Mushroom risotto or seafood pasta, served with a fresh side salad.
Slowly cooked ribs served with coleslaw and fries/plantain salad.
Themed evening e.g. Mexican/Indian/Chinese etc.
Stuffed peppers/tomato’s/mushrooms with mince, mixed vegetables, mozzarella cheese, chickpeas, served with potato salad.
Pork tenderloin, roasted parmesan potatoes, peas and bacon, served with an apple sauce.
Fish skewers served on a bed of coconut rice, with a pineapple and mint salad.
DESSERT
Assorted chocolate truffles, orange, rum, coconut etc. rolled in coconut shavings, nuts, cacao, served with vanilla ice cream.
Peppermint crisp, a south African favorite, served with a melktert shooter.
Churros/eclairs served with different dipping sauces and freshly whipped cream.
Key lime pie, served with ice cream or fresh cream.
Tiramisu served alongside dessert coffees.
Upside down pineapple rum cake served with ice cream.
Fried sweet plantains served with custard and berries.
Grilled fruit skewers served with a homemade hot chocolate sauce.
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light,
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.