salty-dog
Yacht Details
| Type | Cat |
| Builder | Leopard |
| Year Built | 2023 |
| Size: | 50.00 Ft |
| Beam: | 26.5 |
| Draft: | 5.3 |
| Max Guests: | 8 |
| 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 | Leopard | 2023 | 50.00 Ft | 26.5 | 5.3 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 4 | 0 King's & 4 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: 4 x queen cabins each with en-suite bath with electric toilet and stall showers.
Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.
Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.
Equipped with lithium battery bank to allow for A?C's at night with no generator noise.
| Cabins: | 4 |
| Queen(s): | 4 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
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
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110/220 V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
Charter Types
| Special Diets: | Yes |
| Kosher Diets: | No |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Inq |
| Guest Smoke: | Yes, on sugar scoops only |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Jenine De Kock |
| Nationality : | RSA |
| Number of Crew: | 2 |
MEET YOUR CREW:
CAPTAIN: Jenine De Kock
CHEF: Ludeke (Luka) Niehaus
Jenine is an experienced sailor who has worked in all roles on charter yachts. Hailing from Cape Town, South Africa, Jenine completed her Bachelor of Commerce Degree and spent four years working in corporate retail. She left Cape Town for a brief traveling sabbatical and never looked back. She is an avid traveler and after spending six months in India she decided to enter the marine industry and took a role on super yachts. Although she initially joined super yachts as a way to work and travel, a deep love for being on the water is what kept her there. After working five seasons on super yachts, Jenine transitioned to sailing catamarans where she can have a more hands-on and intimate experience with both guests and sailing alike. This being her third season in the Virgin Islands, she enjoys sharing with guests her experiences of life on the water and her favorite spots. She also loves any activities to do with water, especially snorkeling and scuba diving. Jenine is highly outgoing, loves people and finding new and undiscovered places that she can share with those who visit the Virgin Islands.
Ludeke grew up in a nature conservancy near Gqeberha, a small coastal city in South Africa. From a young age, he was passionate about nature and water-sports, excelling in water polo and open-water swimming. Daily cooking has been a significant part of Ludeke's life since his teenage years, evolving into a profound passion that encompasses sourcing the finest and freshest ingredients and crafting delicious and visually captivating dishes from different cultures.
After school, Ludeke earned a Cordon Bleu Diploma from Silwood School of Cookery in Cape Town, an award-winning institution recognised by the Commandery of the Cordon Bleu of France. His culinary education included rigorous industry training at some of the world's top restaurants, such as The Test Kitchen, Pot Luck Club, Salsify, Beau Constantia, and Chef's Warehouse. This foundation fueled his goal to explore and experience diverse cuisines in their countries of origin.
Following his culinary training, Ludeke lectured and mentored chefs-in-training at Silwood. He also launched his bespoke chef venture, The Messy Chef Collective, providing private chef services. Despite the success of his venture, Ludeke missed the outdoors and the ocean, prompting him to combine his two passions and his goal to travel by becoming a chef in the yachting industry.
After obtaining his maritime qualifications, Ludeke worked as a qualified sole chef and deckhand on various vessels. His dedication to both his innovative culinary skills and maritime expertise ensures that he brings a unique blend of talents to enhance guest experiences.
Jenine and Luka look forward to hosting you on Salty Dog and creating wonderful memories for you all with their combined expertise.
Water Entertainment
| Dinghy: | 12 ft |
| Dinghy Hp: | 40hp |
| Dinghy Pax: | 10 |
| 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: | No |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Yes |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | Trolling and Casting |
| Num Fish Rods: | 3 |
| Under Water Cam: | No |
| Other Toys: | Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing. Tube Floating mat 2 Stand-Up Paddle boards 1 Kayak Selection of snorkeling gear for all guests 3 Fishing rods, basic lures and tackle Noodles Floaties/Tubes Board Games |
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 |
| Dive Info: | Yacht offers rendezvous diving. All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving. The crew will build this into the itinerary and make the necessary arrangements. Rendezvous diving average costs with equipment 1 Tank Dive - $100 2 Tank Dive - $140 Night Dive - $150 Discover Scuba Diving - $160 |
Onboard Entertainment
| Vcr Dvd: | No |
| Num Dvd: | No |
| Num Cds: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| Num Dine In: | 8 |
| Other Entertain: | Cockpit enclosure |
Rate Details
| High Rate | $30,500 per Week |
| Low Rate | $27,500 per Week |
| Rates are : | Inclusive |
Additional Price Details
BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
CRUISING FEES:
BVI Cruising Fees are included
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at 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:
XMAS: Flat rate $32,500. Must end no later than Dec 27th.
NEW YEARS: Flat rate $35,500. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
Summer Base Port: Virgin Islands
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: Virgin Islands
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
BREAKFAST
Mexican Eggs Benedict
Features spicy chorizo, smashed avocado and shar jalapenos, all draped with chipotle hollandaise on a crisp English muffin.
Coconut French Toast
Thick sourdough slices accompanied by creamy coconut yoghurt, ripe strawberries and finished off with a drizzle of maple syrup.
Pita and Bacon Jam, Pesto and Egg
A robust combination of balsamic bacon jam and fresh pesto fills a grilled pita with a juicy spork sausage and friend egg.
Garlicky Yoghurt, toast with Mushrooms, Egg and Za’atar
A hearty slice of sourdough toast spread with garlicky yoghurt, topped with sauteed mushrooms, a fried egg, and a dusting of za’atar for a Mediterranean twist.
Caramelized Banana Split Overnight Oats
Overnight oats are enhanced with the sweetness of caramelized bananas, offering a delightful and nourishing start to the day.
Turkish Eggs
Silky Turkish yoghurt serves as the base for softly poached eggs, enriched with a spiced butter sauce, paired with fresh sourdough for dipping.
Breakfast Bowl
A vibrant assembly of jalapeno ginger salsa, crunchy chickpeas, and fresh cucumber, finished with a sprinkle of sesame peanut crunch for a textural contrast.
LUNCH
Tomato and Herb Pasta
Fresh handmade pasta bathed in a vibrant tomato and herb sauce elegantly topped with shaved parmesan.
Poke Bowl
A harmonious blend of sushi rice, creamy avocado, seared tuna, crisp nori, and edamame, accented with spicy Gochujang mayo.
Firecracker Chicken Stir Fry:
Juicy chicken is stir-fried with vibrant vegetables, served over rice or noodles in bold Firecracker sauce.
Ludi's Smashburgers
Juicy beef patty with American cheese and gherkins on a toasted brioche bun, slathered with Big Mac sauce, served with rosemary salted chips.
Beef Short Ribs Tacos
Tender braised beef short ribs nestled in tacos with creamy avocado, crumbled feta, and fresh coriander over shredded lettuce.
Caribbean Cod Salad
Flaky salmon (or other seasonal protein) paired with sweet mango and a creamy coconut dressing atop crisp romaine lettuce.
Thai Mussels
Plump mussels steamed in a fragrant garlic miso broth with a kick of chilli oil, served with fresh ciabatta on the side.
APPETIZERS
Croquettes - Spanish Ham Croquettes
Beetroot Tartar – smashed avocado, walnuts and feta
Tuna Tacos - Crispy rice shells filled with raw tuna, spicy mayo and pickled onions
Spicy Prawns with Rice Paper Chips
Sea Bass Ceviche - Orange, Aleppo Pepper & Pistachio
Seared Tuna Tataki - Lime and Ginger Dressing
Beef Carpaccio – balsamic glaze, rocket and shaved parmesan
DINNER
Alessandra's Nero Ragù Pasta
A rich and savory slow-cooked ragù paired with perfectly cooked pappardelle pasta.
Snapper
Red snapper served with a creamy leek and dashi beurre blanc, alongside mashed potatoes, vibrant green oil, and tender grilled asparagus.
Beef Fillet
Tender beef fillet drizzled with a tangy honey mustard sauce, accented with pickled mustard seeds, accompanied by a crispy potato pavé and sweet roasted carrots.
Rack of Lamb
A herb-crusted rack of lamb is served with roasted beetroots and crisp broccoli; all brought together with a delicate saffron sauce.
Butter Chicken Curry:
Creamy butter chicken curry served with a refreshing salsa, fluffy rice, and crisp poppadom's.
Risotto
Carrot and goat's cheese risotto with a nutty beurre noisette and topped with crispy carrots.
Duck Breast
Exquisitely cooked duck breast paired with sautéed exotic mushrooms and fondant onions, enriched with a flavourful chicken jus.
DESSERTS
South African Malva Pudding with Homemade Custard
Lemon Mousse
Caramel Panna Cotta with Gingerbread
Vanilla Bean Brown Butter Cheesecake
Earl Grey Chocolate Mousse
Tahini Crème Brûlée
White Chocolate Panna Cotta with a Passion Fruit Granita topped with Coconut Crumb.
Standard Ships Bar
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.