BLESSED

BLESSED Yacht Charter

Yacht Description

BLESSED yacht is a 80.00 ft long motor yacht catamaran and spends the summer season in Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI). It was built by Sunreef Yachts in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 king cabins, 1 double cabin.

The motor yacht features Man 1200 x2 Engines Kohler 28KW x2 Generators engines and a generator.

Accommodation

4 x European King 160cm x 200cm

1 x Double 140cm x 200cm

Cabin Breakdown

King Cabins: 4
Double Cabins: 1

BLESSED Yacht Details

80'

Length

10

Guests

5

Cabins

4

Crew

Sunreef Yachts

Built by

90,000 - 105,000

Weekly price low-high season

15 US Gall/Hr

Consumption

10 KTS

Cruising Speed

BLESSED Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Summer 2024 $90,000 $90,000 $95,000 $95,000 $100,000 $100,000 $100,000 $105,000 $105,000 $0 $0
Winter 2024 to 2025 $90,000 $90,000 $95,000 $95,000 $100,000 $100,000 $100,000 $105,000 $105,000 $0 $0
Summer 2025 $90,000 $90,000 $95,000 $95,000 $100,000 $100,000 $100,000 $105,000 $105,000 $0 $0

BLESSED yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 180,000 to 210,000 36,000 to 63,000 216,000 to 273,000 Discounts outside the main season are common.
7 day charter 90,000 to 105,000 18,000 to 31,500 108,000 to 136,500 Standard charter rate, base for all calculations.
3 day charter 45,000 to 52,500 9,000 to 15,750 54,000 to 68,250 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
90,000 / 6 * 3 days = 45,000
1 day charter 15,000 to 21,000 3,000 to 5,250 18,000 to 26,250 Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: 90,000

High season rate: 105,000

MINIMUM NIGHTS: 6, 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.


CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS : 1-10 guests @ $125,000. Must end by Dec 27. (48 hour turn please)
NEW YEARS : 1-10 guests @ $125,000. May not start prior to Dec 29. (48 hour turn please)



MINIMUM NIGHTS: 6, 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.


CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS : 1-10 guests @ $125,000. Must end by Dec 27. (48 hour turn please)
NEW YEARS : 1-10 guests @ $125,000. May not start prior to Dec 29. (48 hour turn please)



Price Terms

Inclusive

BLESSED Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Number Dine In: 10
Water Maker: YES
Water Capacity: 422 gals
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: 10
Smoking: No
Crew Smokes: Inq
Children Ok: Yes
Minimum Child Age: Water Safe
Generator: Kohler 28KW x2
Inverter: 3000W x4
Voltages: 110v, 220v

Specifications

Tube:
Guests: 10
Draft: 7.2
Cruising Speed: 10 KTS
Helipad:
Ac:
Ac Night:
Built: 2024
Turnaround: 72 hour FIRM
Cabins: 5
King: 4
Queen:
Double: 1
Single:
Twin:
Pullman:
Showers: 5
Basins: 6
Heads: 5
Electric Heads: 6
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: Kohler 28KW x2
Internet: Onboard WIFI
Cruising Speed: 10 KTS

Layout

Layout of BLESSED

More Specifications

Flag: Bahamas
Homeport: BVI
Resort Course: NOT AVAILABLE
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: Accord

Diving Onboard

Tanks: 10
Wet Suits: 8
Number Of Dives: 4
Communication: Starlink
Full Course: NOT AVAILABLE
Air Compressor: Onboard
Bcs: 8
Weight Sets: 10
Number Of Divers: 4
Registrations Number: 8
Dive Lights: 4
Scuba On Board: Onboard

Fishing

Fishing Gear:
Fishing Gear Type:
Rods: 4
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 17
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 150
Floating Mats:
Dinghy Pax: 8
Swim Platform:
Water Skis Adult:
Boarding Ladder: 3
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 4

Other Entertainment

Hanging Swing Chairs
1 Safe
Outdoor Speakers
Jacuzzi

Crew

Crew Information

Crew of BLESSED|Engineer/1st Mate Engineer/1st Mate

Crew of BLESSED|Stewardess Stewardess

Captain: Tim Miller


Captain Tim & Chef Julie have been a dynamic charter team for the last 25 years. Their 58’ Hatteras, McGregor II, was one of the busiest Motor Yachts in the fleet. When they lost McGregor II in hurricanes Irma & Maria, they rebounded and returned with their 60’ Jefferson Marquessa. After 5 successful charter seasons, they were asked to help in the design and construction of a new Sunreef 80 Power Cat, BLESSED. Living in Gdansk Poland for 6 months, they oversaw and managed the entire boat building process.

Hailing from Colorado, Tim graduated from CU with a degree in Environmental Biology. He has been a SCUBA diving instructor since 1979. Leaving Colorado, seeking adventure and travel, he taught SCUBA world wide, including Mexico, Tahiti, the Red Sea, and extensively throughout the Caribbean. With Tim, your snorkeling and diving experiences will always be safe, relaxed, and unforgettable.

After getting his 100 Ton US Coast Guard license, Captain Tim headed out for the Virgin Islands with his first boat, Mcgregor I. Establishing the VI as his home in 1986, he started a SCUBA school and began showing his family and friends the wonders of the Caribbean. In 1999, he met Julie Brown and they bought McGregor II. Together, they built a very successful charter business. An avid sailor as well, Tim has made several trans Atlantic crossings on 100+ sailing yachts.

Chef Julie Brown moved to the Virgin Islands from sunny California where she has been exploring the sunny coves of the VI for the last 25 years. Her culinary style specializes in the elegant balance of nutritional foods and fine wines. Julie’s cuisine features aromatic combinations of the freshest fish & meats, vibrant tropical fruits & vegetables, and of course, mouth watering desserts. Julie is also extremely skilled and happy to prepare your Paleo, Gluten Free, Keto, or Vegan cuisine. Chef Julie completed the Professional Culinary Program at the Cook Street School of Culinary Arts. Her training and outgoing personality ensures that every meal aboard BLESSED is a delightful adventure in itself!

Before joining Tim on the sea, Julie’s background in catering and her love of the ocean lured her to the warm blue waters of the Virgin Islands. Her interest in the underwater world was fueled by her years at Mary Baldwin College and the Duke University Marine Laboratory. During her final year at the Marine Lab, she spent extensive time studying and training octopuses. An avid snorkeler and SCUBA diver, Julie is always on the lookout for her eight legged friends!

Stewardess Nina Nixon joins us all the way from South Africa. Her yearning for adventure and travel led her out of SA to pursue the world of yachting. After completing her Green to Gold Course, and her South African Wine Education, she began her career on large Mega Yachts. Working extensively throughout the Mediterranean and the bays of Abu Dhabi, Nina honed her skills taking care of guests, making them feel special and valued. Her desire to make everyone around her as happy as she is shines through every day. Returning to her home in Johannesburg, Nina continued her education in one of her primary interests, Dietary Nutrition. She holds her degree in Dietetics and Sports Nutrition. She is an active participant in the busy galley on BLESSED and is a certified mixologist. Cocktails?? Yes please!!

Fist Mate Jacque Thirion also hails from South Africa. When Tim & Julie first contacted Jacque about joining them on BLESSED, he had to get back to them. He was busy crossing the Atlantic on a 180’ Feadship. Jacque is an active sportsman and enjoys his time at the gym, as well as excelling at cycling, golf, and numerous other sports. He has worked on multiple large mega Yachts, cruising extensively throughout the Mediterranean, the Bahamas, and the Caribbean. He is certified with a Maritime Professional AEC1 Engine Course as well as an Engine Course AEC2. Jacques engineering skills will bring a level of knowledge & experience much needed on a highly technical yacht such as BLESSED. Jacque's water sports knowledge will aid in mastering the extremely popular eFoil or getting the Sea Bobs ready for an amazing zip through the water. His helpful and easy going teaching manner will assist you with the numerous Water Sports Toys that BLESSED has to offer.

Together, the team on BLESSED have a unified goal in mind, giving you the best Holiday Vacation Ever! Join us, and relax in your own special way.

Menu

Menus are custom tailored to your individual desires….


 Chef Julie is always up to date on what is going on in the gourmet world. With ever changing tastes, diets, and medical requirements, Julie is happy to prepare your Paleo, Gluten-Free, Keto, or Vegan cuisine.

Bon Appetit!!


 


BREAKFAST


Light or Hearty, The Choices are Yours


 Each Blessed Morning Begins with Fresh Juice, Ground Coffee, Fruit Platters, Home Made Granola & Yogurt, and Assorted Home Made Pastries… 


 LEMON CREPES


Filled With Mascarpone Cheese & Berry Compote. Served with Smoked Applewood Bacon and Macerated Fresh Fruit


CLASSIC EGGS BENEDICT


Homemade English Muffin Bread, Thick Cut Canadian Bacon, Asparagus, Topped with Hollandaise & Fresh Chives 


GRAND MARNIER FRENCH TOAST


Baguette Slices filled with  Cream Cheese and Marmalade with a warm Orange Grand Marnier Syrup & Organic Chicken Sausages


FAMOUS FRENCH SCRAMBLE


Scrambled Eggs with Creamy Brie, Shiitake Mushrooms, Spring Onions and Crispy Pancetta Served with Fresh Baked Petit Chocolate Croissants


SALMON WRAPPED POACHED EGGS 


Brioche Avocado Toast topped with Rocket, Tomatoes, and a Chilled Tarragon Cream Sauce


PINA COLADA PANCAKES


Flapjacks with Fresh Pineapple, Toasted Coconut Flakes, and Creamy Coconut Syrup accompanied with Crispy Bacon


SCRAMBLED EGGS AND BACON


Some Mornings  you Just Might Want the Classic Scramblers with Cheddar Cheese, Crispy Bacon, Home Fries, Toast & Jam.


 


 MIDDAY 


 


SHRIMP ON THE BAR-B


Grilled Garlic Jumbo Shrimp on Mixed Greens Tossed with Champange Vinaigrette and Tropical Fruits Mango, Papaya, and Kiwi


MAHI MAHI FISH TACOS


Grilled Mahi Mahi with Chili Lime Cole Slaw, Papaya Pico de Gallo, Crumbled Cojita and Guacamole


GRILLED HALIBUT & CHICKEN KABOBS


Going Greek with Kabobs and Grilled Vegetables on top of a Classic Greek Salad


Served with Hot Pitas, Hummus, Tzatziki


TUNA NICOISE


Fennel and Coriander Seed Crusted Tuna on Mixed Greens, Haricots Verts, Baby Potatoes, Boiled Egg, Tomatoes, Nicoise Olives with a Classic Red Wine Vinaigrette and Crusty Baguettes


ROASTED DUCK SALAD


Sliced Breast of Duck over a Chilled Wild Rice Salad, Toasted Pecans, Dried Mango, Snow Peas, and Mango Citrus Gel.


GRILLED CHILEAN SEA BASS SALAD


Chili Rubbed Sea Bass, Mango, Grapefruit, and Avocado Salad with Grapefruit and Herb Emulsion


TRADITIONAL BLESSED FRENCH PICNIC


Our Charcuterie Board Features a Fine Selection of Cured Meats and Pates, Smoked Fish, as well as Daily Baked Breads, Cheeses, Crackers, Olives, Dried Fruits and Nuts


SWEET AND SPICY RIBS


Tender Baby Back Ribs with Two Sauces | Julie’s Spicy Jamaican Jerk and Caribbean Rum & Coke BarBQ. Served with a Layered Cobb Salad Platter


CHEESEBURGERS IN PARADISE


Making Jimmy proud with Grilled Burgers and all the Fixings. Sun-dried Tomato and Lime Potato Salad or perhaps French Fries to Make It Complete.


  


HORS D’OURVES


Sesame Crusted Salmon Bites with Orange Miso Dipping Sauce and Spicy Edamame


Petite Crab Cakes with Remoulade Sauce


Caribbean Conch Fritters with Key Lime Yogurt and Cocktail Sauces


Mini Puff Pastry Pizza Bites with Prosciutto and Provolone Cheese


Chipotle Shrimp Wontons


Blistered Shishito Peppers with Chorizo and Lemon Aioli 


Tuna Nachos with Pickled Watermelon, Ginger and Wasabi Sauce and Wakame 


Blue Cheese Zucchini Bites


Brussel Sprout Beignets with Bacon Aioli


                                             


FIRST COURSE


 


GRILLED ASPARAGUS


Asparagus, Sweet Caramelized Shallots and Oranges Dressed with an Orange Tarragon Vinaigrette   


COMPOSED CHEESE COURSE


Spanish Mahon, Spiced Carrot Salad and Golden Raisin Puree


SPINACH AND PEAR SALAD


Baby Spinach, Asian Pears, Toasted Walnuts & Gorgonzola


SEARED SEA SCALLOPS


Scallops on Roasted Red & Green Chili Pear Puree


SALAD OF HARICOTS VERTS


French Green Beans, Tomato Tartare, Red Wine Cream Emulsion & Tomato Dust


STRAWBERRY & GREENS SALAD


Fresh Strawberries, Blueberries and Toasted Pecans tossed with Mixed Greens and our Special Cinnamon Vinaigrette 


LOBSTER PANCAKE


A Delicate Chive Crepe filled with Lobster and Mascarpone on a Ginger Carrot Emulsion and Peashoot Salad.


ROASTED BEET AND GOAT CHEESE SALAD


Red and Yellow Beets Layered with Goat Cheese Topped with Fresh Arugula, and a Walnut Vinaigrette 


 


MAIN COURSE


 


THE BLESSED SEAFOOD TOWER


Fresh Catch of the Day, Scallops Poached and Chilled, Peeled Peel and Eat Shrimp, and of course Caribbean Spiny Lobster. 


(Special Additions upon Availability)


Including Charred Onion and Artichoke Rice and Grilled Vegetables on a Spicy Aioli 


GRILLED RED SNAPPER


Fresh Caught Snapper, Nutted Brown Rice Pilaf, Chorizo Wilted Spinach and a Passion Fruit Beurre Blanc Sauce. Topped with Crispy Sweet Potato Sprial


BEEF TENDERLOIN


Grilled to Order Tenderloin, Pinot Noir Pistachio Reduction with Truffled Cauliflower Purée, and Spicy Broccolini


LOCALLY CAUGHT MAHI MAHI


Fish (So Good, You Have to Say it Twice) on A Bed of Jasmine Rice with Baby Bok Choy and Vegetable StirFry with a Mild Red Thai Curry Sauce


RACK OF LAMB


Sous Vide Herb Crusted Lamb on Goat Cheese Polenta, Crispy Brussel Sprouts and a Roasted Red Cherry Peppercorn Sauce


BUTTER POACHED CARIBBEAN SPINY LOBSTER


Lobster with Fennel & Mascarpone Risotto topped with Shaved Truffle & Lobster a la Nage 


DUCK WITH TWO SAUCES


Breast of Duck with Basil Scented Kumquat Sauce and Port Wine Raspberry Sauce accompanied with Potatoes Pave and Sugar Snap Peas


 


DESSERTS


Julie’s Gingered Cream Brûlée 


Award Winning Chocolate Raspberry Tarts


Bite Size Key Lime Pies Served with Ron Zacapa Sipping Rum


Cappuccino Semi Freddo with Cinnamon Sugar Doughnuts 


Goat Cheese Panna Cotta with Fresh Passion Fruit 


Crepe Cornets filled with Peanut Butter Chocolate Mousse 


White Chocolate and Blackberry Tartlets


Roasted Pineapple Chops with Fried Pastry Cream and Whipped Creme Fresh


Lemon Poppyseed Cheesecake with Raspberry Coulis

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BLESSED

Price Terms: Inclusive

Price from 90,000

High season 105,000

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