memento-amori
Yacht Details
| Type | Cat |
| Builder | Bali Catamarans |
| Year Built | 2023 |
| Size: | 48.00 Ft |
| Beam: | 26 |
| Draft: | 5 |
| Max Guests: | 10 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed 8, Max Speed 11 |
| 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 | Bali Catamarans | 2023 | 48.00 Ft | 26 | 5 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 5 | 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 Queens, 1 Bunk Cabin
| Cabins: | 5 |
| Queen(s): | 4 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | No |
| Hammock: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | Yes |
Technical Details
| Cruise Speed: | 8 |
| Max Speed: | 11 |
| Generator: | 13.5kw Genset |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
Charter Types
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Bbq: | Yes |
| Gay Charters: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Sugar Scoops only |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | |
| Nationality : | |
| Number of Crew: | 2 |
Water Entertainment
| Dinghy: | 13ft Zar Mini |
| Dinghy Hp: | 30 |
| 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: | 2 |
| Scurfer: | No |
| Wake Board: | No |
| Float Mats: | Yes |
| Swim Platform: | Scoop Steps |
| Boarding Ladder: | Stern Sugar Scoops |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | 1 Trolling |
| Num Fish Rods: | 1 |
| Under Water Cam: | No |
| Other Toys: | 18.9ft x6.8 Floating Mat |
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: | Yes |
| Num Dvd: | No |
| Num Cds: | Yes |
| Board Games: | No |
| Num Books: | No |
| Num Dine In: | 8 |
Rate Details
| High Rate | $25,000 per Week |
| Low Rate | $21,700 per Week |
| Rates are : | Inclusive |
Additional Price Details
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands
Pick Up/Drop Off: Tortola preferred, inquire about other options
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$21,700 | 3@$22,050 | 4@$22,400 | 5@$22,750 | 6@$23,100 | 7@$23,450 | 8@$23,800 | 9@$24,150 | 10@$24,500
LOCAL-FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$21,850 | 3@$22,275 | 4@$22,700 | 5@$23,125 | 6@$23,550 | 7@$23,975 | 8@$24,400 | 9@$24,825 | 10@$25,250
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-10 guests @$30,000, Christmas must end no later than 12/26.
NEW YEARS: *Already Booked*
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
Day 1: Welcoming Meal
Breakfast:
Homemade Crepe Shell Stuffed with Wild Blueberries, Mango, Strawberry, Banana, Freshly Whipped Cream
Lunch:
Kale, Goat Cheese, Pecan Salad, Strawberries, Apples, and Raspberry Vinaegrette. Add Choice Protein
Happy Hour Canapé + Cocktail:
Fresh Veggies Dipped in Homemade Garlic Hummus + Lavender Lemonade
Dinner Appetizer:
Thin Crust Pesto Itialian Flatbread
Main Course:
Shrimp and Scallops Over Angel Hair Pasta Tossed in Buttercream
Dessert:
Homemade Watermelon Lime Sorbet
Day 2:
Breakfast:
Salmon, Cream Cheese, Dill, Tomato, Red Onion, Capers on a toasted New York Style Bagel
Lunch:
Poke Bowl with Spicy Tune, White Rice, Mixed Greens, Spinach, Edamame, Corn, Seaweed Salad, Sesame and Sunflower Seeds, Ginger, Crispy Onion, Topped with Poke and Eel Sauce
Happy Hour Canapé + Cocktail:
Nori Wrapped Vegetable Handroll Drizzled in a Sweet Eel Sauce + Reisling
Dinner Appetizer:
Thai Spring Rolled in Rice Paper, Cucumber, Carrot, Purple Cabbage, Cilantro, Basil, Vermicelli Rice Noodles, and Choice of Protein (Tofu or Shrimp)
Main Course:
Homemade Pho Broth (Beef or Chicken). Vermicelli Rice Noodles, Shiitake Mushrooms, Cilantro, Geen Onions, Lime Wedge
Dessert:
Green Tea Ice Cream
Day 3:
Breakfast:
Acai Smoothie Bowl Base (Acai, Pitaya, or Spriulina), Topped with Fresh Fruit, Granola, Hemp Seeds, Honey, Nutella, & Peanut Butter
Lunch: California Chicken/Turkey Club. Lettuce, Tomato, Avocado, Bacon, Honey Mustard, with Choice of Side Fruit or Chips
Happy Hour Canapé + Cocktail:
Charcuterie Board + Basil Gimlet
Dinner Appetizer:
Cucumber Salad
Main Cource:
Blackended Mahi Drizzled with a Lemon Butter Dill
Sauce Paired with Sweet Potatoes and Chimichurri Glaze
Dessert
Triple-Cheese Cheesecake with Amaretti Crust + Expresso Martini
Day 4:
Breakfast:
Hummus, Avocado, & Scrambled Egg Toast, Topped with Sesame Seeds
Lunch:
Pesto Panini Composed of Sauteed Chicken, Mozzerella, Spinach, Tomato, Basil, Served on Ciabatta Bread
Happy Hour Canapé + Cocktail:
Lebanese Tabbouleh Salad
Parsley, Tomatoes, Red Onion, Bulgar Wheat, Shallots, Lemon Juice, and Olive Oil + Frozen Piña Colada
Dinner Appetizer:
Freshly Made Guacamole from Caribbean Avocados
Main Course:
Jerk Chicken Tacos with Cilantro, Corn, and Mango Salsa
Dessert: Truffle Tiramisu
Day 5:
Breakfast:
Oatmeal Protein Bowl Accompanied by Berries and Immunity Building Smoothie
Lunch:
Pearled Couscous Mixed in Greek Veggie Blend Topped with Sauteed Shrimp
Happy Hour Canapé + Cocktail:
Pomegranate Brie Apple Bites. Layered Fruit & Cheese on a Gluten Free Crispbread + Paired with a French 75 Cocktail
Dinner Apperizer:
Watermelon Salad with Cilantro and Goat Cheese
Main Course:
Seared Tune Steak Aside Baked Sweet Potato and Grilled Squash
Dessert:
Caribbean Rum Cake Covered with a Brown Butter Glaze
Day 6:
Breakfast:
Chia Seed & Greek Yogurt Parfaits Topped with Fruit and Organic, Gluten Free Granola
Lunch:
Mediterannean Faro Rice Veggie Bowl
Happy Hour Canapé + Cocktail:
Roasted Figs and Prosciutto + Freshly Muddled Mojito
Dinner Appetizer:
Marinated Beef Brochettes
Main Course:
Bahamian Style Conch Fritters Chutney Sauce
Dessert:
Bread Pudding with Whiskey Sauce
Day 7: Final Day
Big Breakfast Includes:
Banana Pancakes or French Toast Drizzle with Canadian Maple Syrup, Scrambled Eggs, Bacon and a side of Fruit
Lunch:
Italian Pinwheels Stuffed with Artichoke
Happy Hour Canapé + Cocktail:
Tzatziki Dipped Baked Falafel + Honey Basil Tom Collins Cocktails
Dinner Appetizer:
Quinoad Salad
Main Course:
Charred Filet Mignon atop Mashed Potato Paired with Asparagus
Dessert:
Chocolate Oreo Pudding Delight