Type | Cat |
Builder | Sunreef Yachts |
Year Built | 2023 |
Size: | 80.00 Ft |
Beam: | 40 |
Draft: | 7.5 |
Max Guests: | 10 |
Number of Crew: | 5 |
5 Cabins: | 1 King(s), 3 Queen(s) |
Speed: | Cruise Speed 12-18kt, Max Speed 22kt |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Type | Builder | Year Built | Size | Beam | Draft |
---|---|---|---|---|---|
Cat | Sunreef Yachts | 2023 | 80.00 Ft | 40 | 7.5 |
Refit |
---|
- |
# Crew | # Cabins | Cabins |
---|---|---|
5 | 5 | 1 King's & 3 Queen's |
Summer Area | Winter Area |
---|---|
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodation Description: Accommodation for 10 guests, 5 cabins including 1 King, 3 Queens, 2 Twin. All with independently controlled AC, TV, and Denon Sound devices with streaming services. The master cabin has a private balcony over the water.
We provide toiletries, but prefer clients bring their own sunscreen which agrees with their skin. Converters/ adapters for American and European plugs.
Washer and dryer laundry facilities on board.
Cabins: | 5 |
King(s): | 1 |
Queen(s): | 3 |
Showers: | 5 |
Wash Basins: | 5 |
Heads: | 6 |
Electric Heads: | 6 |
Helipad: | No |
Jacuzzi: | Yes |
A/C: | Full |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Hair Dryer: | Yes |
Cruise Speed: | 12-18kt |
Max Speed: | 22kt |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 115/230 |
Water Maker: | Yes |
Water Capacity: | 150 liters per hr |
Ice Maker: | Yes |
Communicate: | Onboard Satellite Internet providing WIFI |
Special Diets: | Inq |
Kosher Diets: | Inq |
Bbq: | Yes |
Gay Charters: | Inq |
Nude Charters: | Inq |
Crew Smoke: | Inq |
Crew Pets: | No |
Crew Pet Type: | NO |
Children Allowed: | Yes |
The crew aboard the Nauti Nickel is a unified team driven by a shared passion for the ocean, hospitality, and exceptional service. Captain Michael and Chef Jennifer, an inseparable married duo, bring years of experience and adventure to the helm. Their love affair with sailing began more than a decade ago, and they remain as vibrant on each new passage as they were on their first. With over 70 luxury term charters completed across various regions, they have mastered both sailing and motor yachts.
Michael, originally from California, fulfills dual roles on the Nauti Nickel as both Captain and Engineer. It is magical for him working alongside his wife. Jennifer, with a culinary degree focused on French influences, started her career as a chef in Portland, where she spent seven years working in gourmet restaurants, curating menus, and training staff. Over more than a decade of yacht chartering, she has thrived in the dual roles of Chef and Stewardess, continually pushing the boundaries of creativity with meals that are both fulfilling and elevated. Her love for fresh, local ingredients enhances the pairing of culinary delights with the sailing experience, and she expertly accommodates all dietary preferences to ensure every guests enjoyment.
Nauti Nickel’s Mate and the Captain of our chase vessel Ronin is Joel, who brings a unique fusion of creativity and maritime expertise to the Nauti Nickel. Raised along the beaches of Texas, his passion for the ocean began early. After a successful career in film and television, with appearances in shows like *Saved by the Bell* and *Baywatch*, Joel shifted gears to pursue a degree in Visual Communication and Art History. He went on to spend nearly two decades as a photographer and graphic designer for elite brands like Rolling Stone and Westfield.
Joel's deepening connection to the ocean led him to a new chapter as a dive instructor, earning his MSDT certification with specializations in underwater imaging, as well as certifications in Nitrox Gas Blending and Emergency First Response. He also attained his USCG captain’s license. Now, as Mate on the Nauti Nickel, Joel captains vessels, leads dives, teaches diving, and captures stunning underwater photos, all while bringing an enigmatic charm to his role, ensuring guests experience both adventure and intrigue.
Deckhand Jackson and Stewardess Amberly perfectly complement the leadership of Michael, Jennifer, and Joel with their enthusiasm and diverse skill sets. Jackson, a native of the Oregon coast, has a deep connection with the water, honed from years of surfing and his background in firefighting and emergency response. His focus on safety is paramount, ensuring guests can relax and enjoy their experience. Jackson also brings six years of bartending expertise to the table, crafting the perfect cocktail to enhance any moment on board. Jackson and Chef Jennifer are connected beyond working as crew on Nauti Nickel, she worked as Jackson’s families Nanny. Their connection grew into a lasting relationship that opened the door for Jackson to channel his creative energy into the world of yachting. Though still young, Jackson is a well-traveled individual who has already made a name for himself as a professional bartender, crafting elevated cocktails at bespoke bars. In addition to his expertise behind the bar, he is an accomplished musician and composer, having performed at notable venues with his band. His passion for entertaining, whether through mixology or music, is driven by an innate desire to create memorable experiences for others.
Amberly, who split her childhood between the shores of New Zealand and Oregon, shares Jackson's love for the sea and has a keen eye for detail in hospitality. With six years of fine dining experience, Amberly elevates the onboard dining experience, ensuring every meal is served with precision and a personalized touch. Her enthusiasm for water sports, along with Jackson’s, ensures guests will have plenty of opportunities to explore the water in exhilarating ways, guided by a team that is passionate about creating unforgettable memories.
Together, this crew delivers a seamless and exceptional yacht charter experience on the Nauti Nickel, where every detail is handled with professionalism, enthusiasm, and a genuine love for the sea.
Dinghy: | Walker Bay |
Dinghy Hp: | 115hp |
Dinghy Pax: | 10 |
Adult Wskis: | Yes |
Kids Skis: | 0 |
Jet Skis: | Yes |
Wave Run: | 0 |
Knee Board: | 0 |
Wind Surf: | 0 |
Gear Snorkel: | Yes |
Tube: | Yes |
Scurfer: | 0 |
Wake Board: | Yes |
Float Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder: | 2/sugar scoops |
Games Beach: | Yes |
Fishing Gear: | Yes |
Fish Gear Type: | Trolling Rod & Reel |
Num Fish Rods: | 2 |
Under Water Cam: | Yes |
Other Toys: | Adult and junior wakeboards 2 x Stand Up Paddleboards Towable inflatables 10 snorkeling sets of various sizes “Lily Pad” floating lounger 2x Sea Bobs with Cameras to record your kids adventure. Shaded area Bow area on Nauti Nickel. Nauti Nickel has a swim platform on the aft transom, making water sports seamless. |
Scuba: | Yacht offers Rendezvous Diving only |
License Info: | - |
Compressor: | Onboard |
Num Dive Tanks: | 8 |
Num Bcs: | 8 |
Num Regs: | 8 |
Num Weights: | 0 |
Num Divers: | 0 |
Num Night Dives: | 0 |
Num Dive Lights: | 0 |
Dive Info: | Please inquire about scuba diving options. |
Vcr Dvd: | Yes |
Num Dvd: | Yes |
Num Cds: | Yes |
Board Games: | Yes |
Num Books: | Yes |
Other Entertain: | All have independently controlled AC, Denon Music and SMART Samsung TVs with access to internet. 2 x Wine cooler (48 bottles). Extra fridges and freezers and 2 high volume ice maker. Every room has a personal refrigerator for drinks and snacks. Nauti Nickel is 220v with 110v outlets in each room with both USB and wireless cell phone chargers next to each bed. Hairdryers in every room. Medical kit to MCA coding. |
High Rate | $105,000 per Week |
Low Rate | $81,840 per Week |
Rates are : | Inclusive |
Christmas: $125,000
New Years: $130,000
All rates are for 7 nights, 8 days.
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Relocation fees:
USVI to SXM - $4,000
USVI to Grenadines - $8,000
Please inquire for delivery fees to other islands
Nauti Nickel requires a 48-hour turnaround in between charters
Summer rates apply for charters with a start date between June 1st and November 1st.
Location Details:
Nauti Nickel's preferred pickup location is Yacht Haven Grande. Tortola Pickup available from Nanny Cay.
Also available for charter in Spanish Virgin Islands from Palmas del Mar.
Summer Base Port: Puerto Rico
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: USVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
BREAKFAST
Quiche Lorraine/ Fresh Fruits/ Blue Berry Muffins
Tart filled with onions, smoked bacon, eggs and Swiss cheese- served on bed of greens, cherry
tomatoes, sweet onions, candied pecans, goat cheese, and drizzled with balsamic reduction
Avocado Toast/ Mixed Berries Smoothie
Everything Bagel served open face topped with whipped herb cream cheese, smoked salmon, fresh sliced avocado, sauteed shallots, and fried capers
Crab Cake Benny's/ Citrus Salad/ Bloody Mary
Toasted English muffin topped with pan seared crab cake, poached eggs, creamy hollandaise and a sprinkle of Old Bay seasoning
PB&J French Toast/ Crispy Bacon/ Sliced Banana
Thick slice of Brioche bun French toast served over creamy peanut butter, topped with homemade
strawberry ginger basil jam, peanut brittle, powdered sugar and whipped cream
24 Hour Oatmeal/ Deviled Eggs/ Toast and Butter/ Assorted Cheeses
Oatmeal soaked in almond milk, chia and flax seeds, vanilla and cinnamon for 24 hours topped with fresh berries, toasted almonds, honey and cocoa powder
The Diner Breakfast
Fried eggs cooked your way, served along baked parmesan tomatoes, rosemary roasted potatoes, creamy mushroom and spinach, breakfast sausage and biscuit
Omelette/ Sweet Potato Hash/ Greek Yogurt/ Spiced Rum Compressed Pineapples
Fluffy omelette stuffed with spinach, turkey and Swiss cheese, topped with ricotta cheese and fresh chives along a bed of sweet potatoes, pepper and onion hash
LUNCH
Salmon Picatta/ Zucchini Pasta/ Parmesan Crisp/ Red Pepper Coulis
Pan seared salmon cooked in a creamy lemon and caper sauce, topped with fresh parsley and
balsamic reduction, served over a bed of sauteed zucchini noodles, decorated with parmesan crisp and red pepper coulis
Cajun Blackened Shrimp/ Beet Salad/ Cilantro Oil
Blackened shrimp covered in Cajun style seasoning over a bed of arugula salad tossed with roasted red
beets, boiled eggs, red onion, goat cheese and grainy dijon vinaigrette, spritzed with cilantro oil
Fish Skewer/ Greek Salad/ Toasted Pita
Grilled fish and red pepper skewer drizzled with olive oil and lemon juice topped with panko and parsley
gremolata served over Greek style roasted vegetable salad, tzatziki and lightly toasted pita bread
Grilled Chicken Breast/ Compound Butter / Mushroom Orzo Salad
Grilled chicken breast sliced served with a sun dried tomato compound butter with a
mix of roasted mushroom and feta orzo salad, decorated with crispy mushroom and rosemary oil
Caribbean Lobster Roll/ Truffle Parmesan Fries/ Caesar Salad
Caribbean lobster meat tossed with mayo, chive, lemon juice and Old Bay seasoning served in a toasted
bun topped with roasted corn and pineapple salsa, served with classic Caesar salad and fries tossed with truffled oil and parmesan cheese
Bento Plate
Assorted plate of sushi including maki, uramaki and nigiri served along fried rice and teriyaki salmon skewer with soy sauce, pickled ginger and wasabi cream.
Steak and Couscous Salad
Grilled steak served with cilantro and roasted pepper chimichurri over a bed of spinach, couscous, strawberry, pecan and blue cheese salad, drizzled with balsamic vinaigrette
TAPAS
Caprese Bruschetta
Fresh tomatoes, mozzarella basil chiffonade served over toasted baguette and drizzled with olive oil and balsamic reduction
Chicken Satay
Small grilled chicken skewer served with Asian style peanut sauce
Dip Trio
Baba ghanoush, tapenade and hummus serve with toasted mini pita breads and raw veggies
Salmon Crostini
Smoke salmon mousse serve over a toasted crostini topped with lemon zest and dill
Goat Cheese Ball
Mini goat cheese balls cover in everything seasoning serve over a cracker and drizzled with thyme infused honey
Crab Stuffed Mushroom
Roasted mushroom stuffed with creamy crab salad topped with rosemary and panko gremolata
Bean and Cheese Taquitos
Mexican style taquitos stuffed with refrito and cheese serve along with guacamole, fresh roasted salsa and queso fresco
DINNER APPETIZERS
Puerto Rican Style Shrimp Cocktail
Pickled shrimp with onions and pepper served along with plananutres and cocktail sauce
Butternut Squash Soup
Roasted butternut squash soup served with sweet ginger crema, toasted pumpkin seed and toasted baguette slice
Goat Cheese and Poached Pear Salad
Mixed greens topped with brulee goat cheese, red wine poached pears, shaved carrots, toasted almonds served over thin slices of cucumber and drizzled with red wine vinaigrette
Tuna Carpaccio
Thin slices of raw tuna toped with spicy mayo and red cabbage Asian slaw
Scallops and Peas
Seared scallops cooked in white wine and garlic sauce served with a roasted corn and pea salsa and crispy pancetta
Ceviche
Peruvian style ceviche cooked in leche de tigre serve with fresh apples sweat potato and toasted choclo
Lamb Meatballs
Baked lamb meatballs serve over a bed of sauteed spinach, brussel sprouts and garlic, topped with a creamy mushroom sauce
DINNER MAIN ENTREE
Mahi mahi/ Romesco/ Cauliflower/ Glazed Carrots/ Fresh Dill
Pistachio crusted mahi mahi served over piquillo pepper romesco serve with mash cauliflower and glazed carrots
Lamb Chops/ Tabbouleh Salad
Slowly cooked lambs chop with tamarind glaze served over a bed of tabbouleh salad, curried chickpeas and fried mint leaves
Chicken Breast/ Parsnip Puree/ Cheese Fondue Sauce/ Seared Cabbage
Blackened chicken breast serve over parsnip puree topped with cheese fondue sauce and slow cooked cabbage drizzled with cumin and paprika oil
Lobster Tail/ Saffron Risotto/ Prosciutto/ Manchego
Grill lobster tail cooked with pop corn butter served with saffron and pea risotto, marinated red pepper, prosciutto and shaved Manchego
Grill Steak/ Au Jus/ Scalloped Potatos/ Sauteed Asparagus/ Balsamic Mushroom/ Green Pea Puree
Grill steak topped with au jus serve along creamy and cheesy layers of scalloped potatoes, sauteed
asparagus with bacon and honey, balsamic portobello mushroom and decorated with green peas puree
Tuna Steak/ Sesame Ginger Ponzu/ Drunken Noodles/ Seaweed/ Sweet Soy Sauce Reduction/ Lotus Root
Seared tuna steak topped with sesame and ginger ponzu over a bead of stir fry noodles cooked with
garlic, fish sauce and basil serve with seaweed and decorated with sweet soy sauce reduction and crispy lotus root chips
Pork Loin/ Butternut Squash Puree/ Wild Rice/ Red Cabbage
Roasted pork loin with garlic and rosemary topped with sauteed red cabbage, bacon and honey, served
with a butternut squash puree, wild rice and arugula salad topped with cranberry, pecans, goat cheese and pomegranate dressing
DINNER DESSERTS
Tiramisu
Classic Italian dessert made with layers of coffee-soaked lady finger cookies, creamy mascarpone custard topped with cocoa powder serve along of fresh berries
Chocolate tart
Baked tart filled with dark chocolate mousse topped with passion fruit curd, fresh thyme and candied walnuts
Cornbread
Warm cornbread served with creamy vanilla ice cream and topped with blueberry compote and bee pollen
BVI Bananas Foster
Caribbean twist to classic bananas foster consisting in flambee bananas with Captain Morgan spiced rum, served with rum cake and candied pecans
Flan
Hispanic cousin of crème brule, creamy custard serve with caramel sauce, whipped cream and toasted peanuts
3 Leches
Spongy cake soaked in combination of 3 types of milk serve with strawberry and basil sauce, toasted coconut and fresh berries
Cheesecake
Creamy cheesecake in a pistachio crust serve with sweet bourbon and peach sauce, decorated with candied pistachio and fresh berries