KELEA Yacht Charter
Yacht Description
KELEA yacht is a 65.00 ft long sailboat catamaran and spends the summer season in Caribbean Windwards, Caribbean Virgin Islands (US) and winter season in Caribbean Virgin Islands (US). It was built by Privilege in 1996. A refit was done in 2012/13. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.
The sailboat features 2 X 110 HP Yanmars engines .
Accommodation
Kelea is fully air-conditioned throughout and makes her own purified water onboard.
Cabin Breakdown
KELEA Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Refit
KELEA 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 2023 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $0 | $0 | $0 | $0 |
Winter 2023 to 2024 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $0 | $0 | $0 | $0 |
Summer 2024 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $0 | $0 | $0 | $0 |
KELEA yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
52,000
to
58,000
10,400 to
17,400
62,400 to 75,400
Discounts outside the main season are common.
7 day charter
26,000
to
29,000
5,200 to
8,700
31,200 to 37,700
Standard charter rate, base for all calculations.
3 day charter
13,000
to
14,500
2,600 to
4,350
15,600 to 18,850
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
26,000 / 6 * 3 days = 13,000
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 52,000 to 58,000 | 10,400 to 17,400 | 62,400 to 75,400 | Discounts outside the main season are common. | |
7 day charter | 26,000 to 29,000 | 5,200 to 8,700 | 31,200 to 37,700 | Standard charter rate, base for all calculations. | |
3 day charter | 13,000 to 14,500 | 2,600 to 4,350 | 15,600 to 18,850 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 26,000 / 6 * 3 days = 13,000 |
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: 26,000
High season rate: 29,000
Christmas Week
For 7 nights aboard: 8 guests - US$32,000
New Years Week
For 7 nights aboard: 8 guests - US$34,500
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
Christmas Week
For 7 nights aboard: 8 guests - US$32,000
New Years Week
For 7 nights aboard: 8 guests - US$34,500
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
Price Terms
InclusiveKELEA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Onboard
CERTIFIED DIVERS
All 7-day charters aboard Kelea include 3 dives for certified divers. Additional dives can be added based upon weather, itinerary and captain’s discretion.
TRY SCUBA / DISCOVER SCUBA DIVE
This is a course for non-certified divers. This allows you to get your feet wet and enjoy the thrills of diving. The course includes a small classroom setting and some basic in-water skills training. Once you have mastered these skills, you will continue to a beautiful, shallow reef dive at a maximum depth of 40 feet. These dives can also count towards an Open Water Scuba Certification but do not result in certification alone.
NIGHT DIVES
Yes - Inquire
WET SUITS
Inquire for size and availability
***3 dives included in charter cost for certified divers***
Additional Dives*: $50 per dive, per diver - dependent on circumstances (ie: total # of divers, weather, safety, logistics etc).
Try Scuba: $150/diver, this course does not provide a certification upon completion
*Additional dives are based upon weather, itinerary and at Captain’s discretion. Seven dives maximum during the charter week.
All dives and Try Scuba courses include tank fills, all gear including weights and dive lights, briefings and a licensed scuba instructor serving as your guide.
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Phil Pattat-Barrat
Kelea’s Crew - Phil Pattat-Barrat and Florence Laidler
Captain Phil
Growing up in London, Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.
Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA Yachtmaster Offshore license has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing - an experience and adventure he will never forget!
He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.
Florrie - First mate/ Dive Instructor/ Chef
With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.
A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.
As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!
Menu
A sampler from Florrie’s Galley aboard KELEA
Breakfast
Fresh fruit, juice or fruit smoothie,
coffee and a selection of tea are served with breakfast every
day.
Thick cut toast topped with smashed avocado, scrambled or poached
eggs with crispy bacon and baked 'on the vine' cherry tomatoes.
Smoked salmon on a toasted bagel spread with cream cheese, capers
and topped with pickled red onion and a sprinkle of dill.
American style pancakes served with butter and/or maple syrup with
a side of crispy bacon and/or mixed berries.
English breakfast with a choice of fried or scrambled egg, baked
beans, fried mushrooms, sliced baked tomatoes, crispy bacon,
sausages and toast with butter.
Breakfast burritos made with scrambled cheesy eggs, crumbled
sausage, tomato salsa, guacamole and sour cream.
Mixed egg muffins served three ways with a choice of tomato,
spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom
and pepper. Breakfast sausage served on the side.
Continental style breakfast which includes a selection of yoghurt,
local organic honey and granola with fresh baked banana bread, mini
croissants and with a choice of spreads and butter.
Lunch
Served family style
Mahi
Mahi fish tacos and pink chilli mayo served with tortilla chips,
salsa and guacamole.
Classic chicken or grilled fish Caesar salad and/or wrap with
homemade croutons and homemade anchovy based creamy dressing.
Spicy jerk chicken thighs with potato salad and corn on the
cob.
Grilled shrimp and broccoli with cashew sauce served with Asian
noodles.
Chicken fajitas.
Traditional European salad Nicoise.
Garlic, honey and rosemary chicken over a mixed salad with arugula,
sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic
glaze with a choice of lemon vinaigrette dressing.
Appetizers
Traditional cheese board
Sundried tomato, pesto and parmesan pinwheel
Greek meze platter
Mini Bruschetta
Baked brie or camembert drizzled with honey and/or almonds
Asparagus cigars wrapped in puff pastry with cream cheese and
salmon
Charcuterie board
Dinner
Pork tenderloin with a creamy Dijon
mustard sauce served mashed potato and roasted asparagus.
Sticky jerk salmon served with basmati rice and a red pepper and
mango slaw.
Prosciutto wrapped chicken served with roasted vegetables, green
salad and a buttery white wine sage sauce.
Homemade beef burgers served in a brioche bun with salad, grilled
onions and cheese, paprika potato wedges and your choice of
sauce.
Seared Wahoo with a honey, soy glaze and pineapple salsa served
with rice.
Chicken marinara served on a bed of spaghetti with grilled garlic
bread on the side.
Coconut curried sweet potato, butternut squash and chickpea stew
served with rice and roti skin.
Desserts
Tropical filo pastry nest with
pineapple, mango and banana served with a scoop of vanilla ice
cream.
Classic Pavlova with mixed fruits.
Chocolate fondant in individual ramekins served with a scoop of
coconut ice cream.
Red wine poached pears with mascarpone cream.
Banoffee pie.
Blueberry cheesecake with single cream.
Chocolate orange pot de crème with candied orange peel.
___________________
A sampler from Autumn's galley aboard KELEA
BREAKFAST / Served with fresh and local fruits
Breakfast
Enchiladas
sage ground sausage / roasted
pobllno pepper / local eggs
Butterscotch Banana
Bread
Caribbean grown bananas / coconut
custard creme / hickory smoked bacon
Florentine Eggs
poached
eggs / wilted spinach / homemade artisan bread / stone-ground
mustard hollandaise
Lemon-Blueberry French
Toast
homemade pound cake / maple butter
creme fraiche
Huevos Rancheros
pan fried corn
tortilla / fried egg / locally sourced greens and fresh fruit
LUNCH
Caribbean Jerk
Shrimp Salad
lime dressed
arugula / papaya pico de gallo / homemade marinated onions
Roasted Cauliflower
and Orzo
Salad
Whole wheat orzo / roasted cauliflower
/ organic cranberries / blackened chicken / lemon-shallotmarinated
spinach
Coconut-Crusted Fish
Tacos
cilantro and lime red cabbage slaw /
red chili aioli / watermelon mint salad
Chesapeake Style
Crabcakes
fresh chopped strawberries / cucumber
mint salad / homemade garlic crostini / lemon garlic aioli
Grilled Chicken
Lettuce Wraps
grilled
boneless chicken breast / green apples / fresh dill / garbanzo
beans / toasted pita
Flame-Grilled Hawaiian
Burger
pineapple dressing / toasted onion
bun / red onion and lettuce / Dijon potato salad
APPETIZERS
Fresh Catch Ceviche
locally caught fish / scallops / shrimp / mango / blue
corn tortillas
Tuscan White-Bean Hummus
toasted pita / vegetable medley
Charcuterie
Platter
assorted cheeses and meats
Spring Caprese Salad
grilled peaches / heirloom tomatoes / prosciutto / fresh
basil / balsamic reduction
Roasted Butternut
Squash Soup
braised apples
and onions / goat cheese and Vidalia onion medallion
ENTREES
Lemon-Chicken Roulade
fresh
parsley, mint and capers / goat cheese / parmesan mashed potatoes l
homemade bread crostini / buerre blanc
Dijon Marinated
Lamb Lollipops
seasonal
roasted legumes / balsamic cherry tomatoes / truffle creme
fraiche
Wasabi-Crusted Seared
Ahi Tuna
locally sourced
Ahi / edamame-ginger salad / coconut rice / wasabi aioli
Grilled New York
Strip Steak
seasoned NY
Strip / homemade chimichurri sauce / Mexican street corn /
lime-dressed arugula / avocado
Fresh Garden
lasagna
heirloom tomato marinara / homemade
ricotta / sage ground sausage and turkey / fresh zuchinni / local
basil
Rosemary Infused
Filet Mignon
roasted
Brussels sprouts and apples / horseradish mashed potatoes / fresh
garlic and rosemary cold-pressed butter
DESSERTS
Chocolate-Covered Strawberries
Coconut-Mango Cheesecake
Miniature Key lime Pie
Homemade Peanut Butter Cup
Cafe Rum Bread Pudding
Reviews
Grenadines was really awesome. Protected reefs provided for high quality snorkeling and diving.
I worked out every day with the foam roller and the yoga mat. We were able to snorkel, scuba and stand up paddle board. So fun!!!
Off the charts... Amazing!!!!
Shawn was very confident and in control. He was also relaxed and able to make us all comfortable.
Chef Autumn made one great meal after the next! Her cooking and baking was phenomenal. She truly made the trip special.
I would rate it a 10 on a 5 point scale. PHENOMENAL!!!
Our first trip was on an old Cat named the Last Fancy with a husband and wife that were owners/operators. We had the time of our life and we never realized that we did not know what we did not know - that is to say there were some mighty beautiful boats out there. We soon realized that we had to come back and charter a newer/bigger boat with more amenities. We did this numerous times and it seems that each boat was nicer and each crew was better than the last.
Our experience on Kelea was no different - from a mighty 65 footer that can cruise at 9+ knots to the beautiful salon of blonde woods and the largest galley I have ever seen. Because she can provision and hold so much we never had to stop and we wanted for absolutely nothing the entire week! And this was 8 passengers and 2 crew!
This leads me to the crew - Dan and Alli Shivone... As I mentioned we have had the privilege to have chartered some of the finest Cat's in the Caribbean and thus experienced some of the best crews. I can categorically state without any hesitation that Dan and Alli were the best! It seemed that all of our personalities meshed perfectly from Alli's bubbly and energetic persona to Dan's down to business yet dry and quick wit. All this lent itself to not only a wonderful trip from their technical abilities but also their personal qualities that led to great discussions, fun games, superb dives and lots and lots of laughs!
My wife and I highly recommend this boat but more importantly - this crew - for your dream vacation and the time of your life!
Rich and Lori K.
Chino Hills, CA
Gallery
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- wpcf_persons: 8
- wpcf_summerarea: Caribbean Windwards, Caribbean Virgin Islands (US)
- wpcf_winterarea: Caribbean Virgin Islands (US)
- wpcf_length: 65.00
- wpcf_beam: 35
- wpcf_draft: 6
- wpcf_toys: 4 SeaBobs
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- wpcf_ac: Full
- wpcf_bbq: No
- wpcf_internet: Onboard WIFI
- wpcf_generator:
- wpcf_engines: 2 X 110 HP Yanmars
- wpcf_year: 1996
- wpcf_builder: Privilege
- wpcf_accommodation: Up to 8 guests in a centreline king suite and three queen berth guest suites.<br /> <br /> Kelea is fully air-conditioned throughout and makes her own purified water onboard.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 26000
- mo_price: 26000
- wpcf_high_price: 29000
- wpcf_price_details: <b>Rates are for 1 King berth suite, 3 Queen berth suites.</b> <b>Christmas Week<b> For 7 nights aboard: 8 guests - US$32,000 <b>New Years Week<b> For 7 nights aboard: 8 guests - US$34,500 Charters outside the Virgins: Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
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- wpcf_mainimg_description: Catamaran KELEA, a Privilege 65 accommodating up to 10 guests in cruising comfort, with a master king guest suite, and 4 equal queen-berth guest suites.
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- wpcf_menu: <p style="font-weight: 400;"><strong>A sampler from Florrie’s Galley aboard KELEA</strong></p> <p style="font-weight: 400;"><strong>Breakfast</strong></p> <p style="font-weight: 400;">Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.<br />Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked 'on the vine' cherry tomatoes.<br />Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.<br />American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.<br />English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.<br />Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.<br />Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.<br />Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.</p> <p style="font-weight: 400;"><strong>Lunch</strong></p> <p style="font-weight: 400;"><em>Served family style<br /></em>Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.<br />Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.<br />Spicy jerk chicken thighs with potato salad and corn on the cob.<br />Grilled shrimp and broccoli with cashew sauce served with Asian noodles.<br />Chicken fajitas.<br />Traditional European salad Nicoise.<br />Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.</p> <p style="font-weight: 400;"><strong>Appetizers</strong></p> <p style="font-weight: 400;">Traditional cheese board<br />Sundried tomato, pesto and parmesan pinwheel<br />Greek meze platter<br />Mini Bruschetta<br />Baked brie or camembert drizzled with honey and/or almonds<br />Asparagus cigars wrapped in puff pastry with cream cheese and salmon<br />Charcuterie board</p> <p style="font-weight: 400;"><strong>Dinner</strong></p> <p style="font-weight: 400;">Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.<br />Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.<br />Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.<br />Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.<br />Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.<br />Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.<br />Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.</p> <p style="font-weight: 400;"><strong>Desserts</strong></p> <p style="font-weight: 400;">Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.<br />Classic Pavlova with mixed fruits.<br />Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.<br />Red wine poached pears with mascarpone cream.<br />Banoffee pie.<br />Blueberry cheesecake with single cream.<br />Chocolate orange pot de crème with candied orange peel.</p> <div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <div class="page" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>___________________</p> <p><strong>A sampler from Autumn's galley aboard <em>KELEA</em></strong></p> <p><strong>BREAKFAST</strong> / Served with fresh and local fruits</p> <p><strong>Breakfast</strong> <strong>Enchiladas </strong>sage ground sausage / roasted pobllno pepper / local eggs <br /><strong>Butterscotch</strong> <strong>Banana</strong> <strong>Bread </strong>Caribbean grown bananas / coconut custard creme / hickory smoked bacon <br /><strong>Florentine</strong> <strong>Eggs </strong>poached eggs / wilted spinach / homemade artisan bread / stone-ground mustard hollandaise <br /><strong>Lemon-Blueberry</strong> <strong>French</strong> <strong>Toast </strong>homemade pound cake / maple butter creme fraiche <br /><strong>Huevos</strong> <strong>Rancheros </strong>pan fried corn tortilla / fried egg / locally sourced greens and fresh fruit</p> <p><strong>LUNCH </strong></p> <p><strong>Caribbean</strong> <strong>Jerk</strong> <strong>Shrimp</strong> <strong>Salad </strong>lime dressed arugula / papaya pico de gallo / homemade marinated onions <br /><strong>Roasted</strong> <strong>Cauliflower</strong> <strong>and</strong> <strong>Orzo</strong> <strong>Salad </strong>Whole wheat orzo / roasted cauliflower / organic cranberries / blackened chicken / lemon-shallotmarinated spinach <br /><strong>Coconut-Crusted</strong> <strong>Fish</strong> <strong>Tacos </strong>cilantro and lime red cabbage slaw / red chili aioli / watermelon mint salad <br /><strong>Chesapeake</strong> <strong>Style</strong> <strong>Crabcakes </strong>fresh chopped strawberries / cucumber mint salad / homemade garlic crostini / lemon garlic aioli <br /><strong>Grilled</strong> <strong>Chicken</strong> <strong>Lettuce</strong> <strong>Wraps </strong>grilled boneless chicken breast / green apples / fresh dill / garbanzo beans / toasted pita <strong><br />Flame-Grilled</strong> <strong>Hawaiian</strong> <strong>Burger </strong>pineapple dressing / toasted onion bun / red onion and lettuce / Dijon potato salad</p> <p><strong>APPETIZERS</strong></p> <p><strong>Fresh</strong> <strong>Catch</strong> <strong>Ceviche </strong>locally caught fish / scallops / shrimp / mango / blue corn tortillas <br /><strong>Tuscan</strong> <strong>White-Bean</strong> <strong>Hummus </strong>toasted pita / vegetable medley <br /><strong>Charcuterie</strong> <strong>Platter </strong>assorted cheeses and meats <br /><strong>Spring</strong> <strong>Caprese</strong> <strong>Salad </strong>grilled peaches / heirloom tomatoes / prosciutto / fresh basil / balsamic reduction <br /><strong>Roasted</strong> <strong>Butternut</strong> <strong>Squash</strong> <strong>Soup </strong>braised apples and onions / goat cheese and Vidalia onion medallion</p> <p><strong>ENTREES </strong></p> <p><strong>Lemon-Chicken</strong> <strong>Roulade </strong>fresh parsley, mint and capers / goat cheese / parmesan mashed potatoes l homemade bread crostini / buerre blanc <br /><strong>Dijon</strong> <strong>Marinated</strong> <strong>Lamb</strong> <strong>Lollipops </strong>seasonal roasted legumes / balsamic cherry tomatoes / truffle creme fraiche <br /><strong>Wasabi-Crusted</strong> <strong>Seared</strong> <strong>Ahi</strong> <strong>Tuna </strong>locally sourced Ahi / edamame-ginger salad / coconut rice / wasabi aioli <br /><strong>Grilled</strong> <strong>New</strong> <strong>York</strong> <strong>Strip</strong> <strong>Steak </strong>seasoned NY Strip / homemade chimichurri sauce / Mexican street corn / lime-dressed arugula / avocado <br /><strong>Fresh</strong> <strong>Garden</strong> <strong>lasagna </strong>heirloom tomato marinara / homemade ricotta / sage ground sausage and turkey / fresh zuchinni / local basil <br /><strong>Rosemary</strong> <strong>Infused</strong> <strong>Filet</strong> <strong>Mignon </strong>roasted Brussels sprouts and apples / horseradish mashed potatoes / fresh garlic and rosemary cold-pressed butter</p> <p><strong>DESSERTS <br /></strong>Chocolate-Covered Strawberries <br />Coconut-Mango Cheesecake <br />Miniature Key lime Pie <br />Homemade Peanut Butter Cup <br />Cafe Rum Bread Pudding</p> 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These dives can also count towards an Open Water Scuba Certification but do not result in certification alone.<br /> <br /> NIGHT DIVES<br /> Yes - Inquire<br /> <br /> WET SUITS<br /> Inquire for size and availability";s:14:"yachtDiveCosts";s:655:"DIVING COSTS<br /> <br /> ***3 dives included in charter cost for certified divers***<br /> <br /> Additional Dives*: $50 per dive, per diver - dependent on circumstances (ie: total # of divers, weather, safety, logistics etc).<br /> <br /> Try Scuba: $150/diver, this course does not provide a certification upon completion<br /> <br /> *Additional dives are based upon weather, itinerary and at Captain’s discretion. 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sailing right to YOU!";s:11:"yachtLayout";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388brochure88.jpg";s:18:"yachtFullEbrochure";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/5388/3";s:14:"yachtFullRates";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/5388/4";s:14:"yachtOtherToys";s:9:"4 SeaBobs";s:19:"yachtOtherEntertain";s:0:"";s:16:"yachtCommunicate";s:0:"";s:15:"yachtSummerArea";s:50:"Caribbean Windwards, Caribbean Virgin Islands (US)";s:15:"yachtWinterArea";s:29:"Caribbean Virgin Islands (US)";s:12:"yachtShowers";s:1:"5";s:15:"yachtWashBasins";s:1:"5";s:10:"yachtHeads";s:1:"5";s:18:"yachtElectricHeads";s:1:"5";s:14:"yachtTpInHeads";s:3:"Yes";s:15:"yachtSampleMenu";s:10142:"<p style="font-weight: 400;"><strong>A sampler from Florrie’s Galley aboard KELEA</strong></p> <p style="font-weight: 400;"><strong>Breakfast</strong></p> <p style="font-weight: 400;">Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.<br />Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked 'on the vine' cherry tomatoes.<br />Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.<br />American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.<br />English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.<br />Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.<br />Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.<br />Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.</p> <p style="font-weight: 400;"><strong>Lunch</strong></p> <p style="font-weight: 400;"><em>Served family style<br /></em>Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.<br />Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.<br />Spicy jerk chicken thighs with potato salad and corn on the cob.<br />Grilled shrimp and broccoli with cashew sauce served with Asian noodles.<br />Chicken fajitas.<br />Traditional European salad Nicoise.<br />Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.</p> <p style="font-weight: 400;"><strong>Appetizers</strong></p> <p style="font-weight: 400;">Traditional cheese board<br />Sundried tomato, pesto and parmesan pinwheel<br />Greek meze platter<br />Mini Bruschetta<br />Baked brie or camembert drizzled with honey and/or almonds<br />Asparagus cigars wrapped in puff pastry with cream cheese and salmon<br />Charcuterie board</p> <p style="font-weight: 400;"><strong>Dinner</strong></p> <p style="font-weight: 400;">Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.<br />Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.<br />Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.<br />Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.<br />Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.<br />Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.<br />Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.</p> <p style="font-weight: 400;"><strong>Desserts</strong></p> <p style="font-weight: 400;">Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.<br />Classic Pavlova with mixed fruits.<br />Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.<br />Red wine poached pears with mascarpone cream.<br />Banoffee pie.<br />Blueberry cheesecake with single cream.<br />Chocolate orange pot de crème with candied orange peel.</p> <div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <div class="page" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>___________________</p> <p><strong>A sampler from Autumn's galley aboard <em>KELEA</em></strong></p> <p><strong>BREAKFAST</strong> / Served with fresh and local fruits</p> <p><strong>Breakfast</strong> <strong>Enchiladas </strong>sage ground sausage / roasted pobllno pepper / local eggs <br /><strong>Butterscotch</strong> <strong>Banana</strong> <strong>Bread </strong>Caribbean grown bananas / coconut custard creme / hickory smoked bacon <br /><strong>Florentine</strong> <strong>Eggs </strong>poached eggs / wilted spinach / homemade artisan bread / stone-ground mustard hollandaise <br /><strong>Lemon-Blueberry</strong> <strong>French</strong> <strong>Toast </strong>homemade pound cake / maple butter creme fraiche <br /><strong>Huevos</strong> <strong>Rancheros </strong>pan fried corn tortilla / fried egg / locally sourced greens and fresh fruit</p> <p><strong>LUNCH </strong></p> <p><strong>Caribbean</strong> <strong>Jerk</strong> <strong>Shrimp</strong> <strong>Salad </strong>lime dressed arugula / papaya pico de gallo / homemade marinated onions <br /><strong>Roasted</strong> <strong>Cauliflower</strong> <strong>and</strong> <strong>Orzo</strong> <strong>Salad </strong>Whole wheat orzo / roasted cauliflower / organic cranberries / blackened chicken / lemon-shallotmarinated spinach <br /><strong>Coconut-Crusted</strong> <strong>Fish</strong> <strong>Tacos </strong>cilantro and lime red cabbage slaw / red chili aioli / watermelon mint salad <br /><strong>Chesapeake</strong> <strong>Style</strong> <strong>Crabcakes </strong>fresh chopped strawberries / cucumber mint salad / homemade garlic crostini / lemon garlic aioli <br /><strong>Grilled</strong> <strong>Chicken</strong> <strong>Lettuce</strong> <strong>Wraps </strong>grilled boneless chicken breast / green apples / fresh dill / garbanzo beans / toasted pita <strong><br />Flame-Grilled</strong> <strong>Hawaiian</strong> <strong>Burger </strong>pineapple dressing / toasted onion bun / red onion and lettuce / Dijon potato salad</p> <p><strong>APPETIZERS</strong></p> <p><strong>Fresh</strong> <strong>Catch</strong> <strong>Ceviche </strong>locally caught fish / scallops / shrimp / mango / blue corn tortillas <br /><strong>Tuscan</strong> <strong>White-Bean</strong> <strong>Hummus </strong>toasted pita / vegetable medley <br /><strong>Charcuterie</strong> <strong>Platter </strong>assorted cheeses and meats <br /><strong>Spring</strong> <strong>Caprese</strong> <strong>Salad </strong>grilled peaches / heirloom tomatoes / prosciutto / fresh basil / balsamic reduction <br /><strong>Roasted</strong> <strong>Butternut</strong> <strong>Squash</strong> <strong>Soup </strong>braised apples and onions / goat cheese and Vidalia onion medallion</p> <p><strong>ENTREES </strong></p> <p><strong>Lemon-Chicken</strong> <strong>Roulade </strong>fresh parsley, mint and capers / goat cheese / parmesan mashed potatoes l homemade bread crostini / buerre blanc <br /><strong>Dijon</strong> <strong>Marinated</strong> <strong>Lamb</strong> <strong>Lollipops </strong>seasonal roasted legumes / balsamic cherry tomatoes / truffle creme fraiche <br /><strong>Wasabi-Crusted</strong> <strong>Seared</strong> <strong>Ahi</strong> <strong>Tuna </strong>locally sourced Ahi / edamame-ginger salad / coconut rice / wasabi aioli <br /><strong>Grilled</strong> <strong>New</strong> <strong>York</strong> <strong>Strip</strong> <strong>Steak </strong>seasoned NY Strip / homemade chimichurri sauce / Mexican street corn / lime-dressed arugula / avocado <br /><strong>Fresh</strong> <strong>Garden</strong> <strong>lasagna </strong>heirloom tomato marinara / homemade ricotta / sage ground sausage and turkey / fresh zuchinni / local basil <br /><strong>Rosemary</strong> <strong>Infused</strong> <strong>Filet</strong> <strong>Mignon </strong>roasted Brussels sprouts and apples / horseradish mashed potatoes / fresh garlic and rosemary cold-pressed butter</p> <p><strong>DESSERTS <br /></strong>Chocolate-Covered Strawberries <br />Coconut-Mango Cheesecake <br />Miniature Key lime Pie <br />Homemade Peanut Butter Cup <br />Cafe Rum Bread Pudding</p> </div> </div> </div> </div> </div> </div> </div> </div> <p> </p>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388menu3.jpg";s:13:"yachtMenu4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388menu4.jpg";s:13:"yachtMenu5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388menu5.jpg";s:13:"yachtMenu6Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388menu6.jpg";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"2";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:18:"Phil Pattat-Barrat";s:18:"yachtCaptainNation";s:2:"US";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:3:"RYA";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:16:"Florence Laidler";s:14:"yachtCrewTitle";s:9:"Chef/Mate";s:15:"yachtCrewNation";s:2:"UK";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2259:"Kelea’s Crew - Phil Pattat-Barrat and Florence Laidler <br /> Captain Phil<br /> <br /> Growing up in London, Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.<br /> <br /> Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA Yachtmaster Offshore license has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing - an experience and adventure he will never forget!<br /> <br /> He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.<br /> <br /> Florrie - First mate/ Dive Instructor/ Chef<br /> <br /> With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.<br /> <br /> A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.<br /> <br /> As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!<br /> ";s:14:"yachtCrewPhoto";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388brochure44.jpg";s:13:"yachtCrew1Pic";s:0:"";s:13:"yachtCrew2Pic";s:0:"";s:13:"yachtCrew3Pic";s:0:"";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:0:"";s:14:"yachtCrew2Name";s:0:"";s:14:"yachtCrew3Name";s:0:"";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:0:"";s:15:"yachtCrew2Title";s:0:"";s:15:"yachtCrew3Title";s:0:"";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:8:"Delaware";s:13:"yachtHomePort";s:16:"Yacht Haven, STT";s:14:"yachtWBasePort";s:16:"Yacht Haven, STT";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:2:"No";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:245:"Based in the US Virgin Islands Winter, Spring and early Summer KELEA picks-up and drops-off at Yacht Haven Grande Marina in Charlotte Amalie, St. Thomas Based from Grenada for the Grenadines/Windward Islands for Late Summer and Early Fall. ";s:10:"yachtTerms";s:15:"Caribbean Terms";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:3159:"CYBA 2020 Agreement<br /> Owner:<br /> Kelea Charters Ltd.<br /> c/o ABM<br /> 1st Floor, Columbus Centre<br /> Road Town, Tortola, BVI<br /> <br /> Additional Conditions: <br /> 1. Taxes are included in the charter fee. <br /> 2. Smoking is not allowed inside the yacht, and is only allowed on the transoms or other areas designated by the captain. <br /> Children are to be under the direct supervision of an adult in the charter party at all times and are not the responsibility of the crew. <br /> 3. The Charterer acknowledges the entry protocols for the British Virgin Islands as they exist on the date of execution of this agreement.<br /> 4. The Charterer and all guests are responsible for meeting government mandated requirements for entry into the Cruising Area. In the event the Charterer and guests are not permitted entry into the Cruising Area or any portion thereof by reason of not meeting government mandated entry requirements, and not by reason of the Cruising Area being closed to visitors, this Agreement shall be deemed canceled by Charterer, and the remaining funds will immediately be disbursed to the Owner. All expenses incurred for Charterer to meet government mandated requirements for entry into the Cruising Area are solely at the expenses of the Charterer. Owner requires that the Charterer provides proof of compliance prior to boarding the yacht.<br /> 5. CHARTERER understands that in the event that he/she or any Guests tests positive for Covid-19 within 14 (fourteen) days before the commencement of the Charter Period, that CHARTERER may choose one of the following options: reduce the number of Guests to include only Guests who did not test positive for Covid-19 within 14 (fourteen) days before the commencement of the Charter Period (the Charter Fee will remain the same), or replace himself/herself or any Guests with anyone else who did not test positive for Covid-19 within 14 (fourteen) days before the commencement of the Charter Period (the Charter Fee will remain the same), or cancel this Agreement per Clause 6.A Cancellation By The Charterer. The CHARTERER or Guests testing positive for Covid-19 shall not constitute a reason for any refund or to reschedule the Charter Period, and therefore trip cancellation insurance purchased by the CHARTERER is strongly encouraged.<br /> 6. OWNER understands that in the event that any of the crew tests positive for Covid-19 within 14 days before the commencement of the Charter Period, that OWNER may choose one of the following options: replace the entire crew with equally qualified crew that has tested negative for Covid-19 within 14 (fourteen) days before the commencement of the Charter Period, or cancel this Agreement per Clause 6.B Cancellation By The Owner. <br /> 7. The customary gratuity for the crew at the end of the charter (typically 15% to 20% of the charter fee) is not included in the charter fee.<br /> <br /> <br /> <br /> <br /> Owner: Kestrel Sailing LLC<br /> 6501 Red Hook Plaza Ste. 201<br /> St. Thomas USVI 00802<br /> Five cabins available - a centerline King-berth master suite and 4 Queen-berth guest suites";s:10:"yachtNumGC";i:9;s:13:"yachtGC1Title";s:53:"Guest comments from late February, 2023, aboard KELEA";s:8:"yachtGC1";s:65:"Texts from the guests after their charter aboard catamaran KELEA.";s:10:"yachtGC1P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-1.jpg";s:10:"yachtGC1P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-2.jpg";s:10:"yachtGC1P3";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-3.jpg";s:13:"yachtGC2Title";s:75:"The hand written guest comments from a late February 2023, charter on KELEA";s:8:"yachtGC2";s:140:"See the Actual Guest Comments that they penned to Capt. Phil and Chef Flo on catamaran KELEA, followed by the post-charter texts just above.";s:10:"yachtGC2P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20984-1.jpg";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:13:"yachtGC3Title";s:73:"Guests for a Grenadines charter aboard KELEA in early August, 2022, wrote";s:8:"yachtGC3";s:237:"Yacht and crew were great. Autumn did an excellent job with the meals and Shawn was a great captain and dive master. Five out of five!<br /> Grenadines was really awesome. Protected reefs provided for high quality snorkeling and diving.";s:10:"yachtGC3P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests19060-1.jpg";s:10:"yachtGC3P2";s:0:"";s:10:"yachtGC3P3";s:0:"";s:13:"yachtGC4Title";s:42:"May, 2021 guests on catamaran KELEA wrote:";s:8:"yachtGC4";s:688:"SV Kelea was ample size and so fun! There were plenty of areas to hang out and chill. As well as the Lily pad that Capt Shawn attached to the back of the boat. We loved every where we went and had the time of our lives. <br /> I worked out every day with the foam roller and the yoga mat. We were able to snorkel, scuba and stand up paddle board. So fun!!!<br /> Off the charts... Amazing!!!!<br /> Shawn was very confident and in control. He was also relaxed and able to make us all comfortable.<br /> Chef Autumn made one great meal after the next! Her cooking and baking was phenomenal. She truly made the trip special.<br /> I would rate it a 10 on a 5 point scale. PHENOMENAL!!!";s:10:"yachtGC4P1";s:0:"";s:10:"yachtGC4P2";s:0:"";s:10:"yachtGC4P3";s:0:"";s:13:"yachtGC5Title";s:13:"New Year 2020";s:8:"yachtGC5";s:362:"Shawn and Autumn made our week wonderful in every way!! The scuba diving lessons, finding the best snorkeling places, taking us on beautiful hikes, playing (and teaching) is Chess, and the BEST food ever!!! (Along with catering to some food allergies) We wouldn’t change a thing and will remember this week with great fondness! Thank you Shawn and Autumn!!";s:10:"yachtGC5P1";s:0:"";s:10:"yachtGC5P2";s:0:"";s:10:"yachtGC5P3";s:0:"";s:13:"yachtGC6Title";s:14:"Christmas 2020";s:8:"yachtGC6";s:321:"Shawn and Autumn went out of their way to cater to our groups taste prefs (Autumn made fantastic special gluten free meals for my wife every day). They found the best anchorages as well as tooking us on amazing hikes, snorkels and scuba dives! S/V Kelea is surprisingly stable and comfortable. Would highly recommend!";s:10:"yachtGC6P1";s:0:"";s:10:"yachtGC6P2";s:0:"";s:10:"yachtGC6P3";s:0:"";s:13:"yachtGC7Title";s:13:"December 2020";s:8:"yachtGC7";s:366:"Going on Kelea was the most perfect week for me! Shawn and Autumn are really cool and nice and know all the good spots to customize the perfect experience. There are so many awesome activities (scuba, kitesurfing, snorkeling, hiking, fishing etc. etc.), the food is incredible and the boat itself is beautiful and really comfortable! Can't recommend SV Kelea enough!";s:10:"yachtGC7P1";s:0:"";s:10:"yachtGC7P2";s:0:"";s:10:"yachtGC7P3";s:0:"";s:13:"yachtGC8Title";s:35:"November, 2017 guests on KELEA say:";s:8:"yachtGC8";s:1841:"We have been coming to the BVI and French West Indies since the late 90's. At last count we just completed our 9th trip, most recently on the 'Kelea' in the BVI's. <br /> <br /> Our first trip was on an old Cat named the Last Fancy with a husband and wife that were owners/operators. We had the time of our life and we never realized that we did not know what we did not know - that is to say there were some mighty beautiful boats out there. We soon realized that we had to come back and charter a newer/bigger boat with more amenities. We did this numerous times and it seems that each boat was nicer and each crew was better than the last.<br /> <br /> Our experience on Kelea was no different - from a mighty 65 footer that can cruise at 9+ knots to the beautiful salon of blonde woods and the largest galley I have ever seen. Because she can provision and hold so much we never had to stop and we wanted for absolutely nothing the entire week! And this was 8 passengers and 2 crew!<br /> <br /> This leads me to the crew - Dan and Alli Shivone... As I mentioned we have had the privilege to have chartered some of the finest Cat's in the Caribbean and thus experienced some of the best crews. I can categorically state without any hesitation that Dan and Alli were the best! It seemed that all of our personalities meshed perfectly from Alli's bubbly and energetic persona to Dan's down to business yet dry and quick wit. All this lent itself to not only a wonderful trip from their technical abilities but also their personal qualities that led to great discussions, fun games, superb dives and lots and lots of laughs! <br /> <br /> My wife and I highly recommend this boat but more importantly - this crew - for your dream vacation and the time of your life!<br /> <br /> Rich and Lori K.<br /> Chino Hills, CA";s:10:"yachtGC8P1";s:0:"";s:10:"yachtGC8P2";s:0:"";s:10:"yachtGC8P3";s:0:"";s:13:"yachtGC9Title";s:23:"March 2017 KELEA Guests";s:8:"yachtGC9";s:331:"Dan and Alli Shivone did a spectacular job of hosting us on Kelea and I wanted you to know they made our trip very special! Please tell anybody that is considering a trip on Kelea that they will have a wonderful boat, the most talented captain and chef, and more importantly the nicest people one could ever hope to meet!<br /> ";s:10:"yachtGC9P1";s:0:"";s:10:"yachtGC9P2";s:0:"";s:10:"yachtGC9P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:18:"Kelea Charters Ltd";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:3:"BVI";s:16:"yachtInsHomeport";s:12:"Road Harbour";s:11:"yachtRegNum";s:6:"752919";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:30:"keleasailingcharters@gmail.com";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:15:"Charterport BVI";s:16:"yachtManagerName";s:15:"Dick Schoonover";s:17:"yachtManagerPhone";s:15:"+1-284-494-7955";s:16:"yachtManagerToll";s:12:"800-603-4094";s:17:"yachtManagerEmail";s:27:"yachting@charterportbvi.com";}
- location_details: Based in the US Virgin Islands Winter, Spring and early Summer KELEA picks-up and drops-off at Yacht Haven Grande Marina in Charlotte Amalie, St. Thomas Based from Grenada for the Grenadines/Windward Islands for Late Summer and Early Fall.
- helipad: No
- sailing_instructor:
- lengthm: 19.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: <b>Rates are for 1 King berth suite, 3 Queen berth suites.</b> <b>Christmas Week<b> For 7 nights aboard: 8 guests - US$32,000 <b>New Years Week<b> For 7 nights aboard: 8 guests - US$34,500 Charters outside the Virgins: Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: yachting@charterportbvi.com
- ca: Charterport BVI
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/5388/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"8";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:1:"3";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:814:"DIVING INFO:<br /> <br /> CERTIFIED DIVERS<br /> All 7-day charters aboard Kelea include 3 dives for certified divers. Additional dives can be added based upon weather, itinerary and captain’s discretion.<br /> <br /> TRY SCUBA / DISCOVER SCUBA DIVE<br /> This is a course for non-certified divers. This allows you to get your feet wet and enjoy the thrills of diving. The course includes a small classroom setting and some basic in-water skills training. Once you have mastered these skills, you will continue to a beautiful, shallow reef dive at a maximum depth of 40 feet. These dives can also count towards an Open Water Scuba Certification but do not result in certification alone.<br /> <br /> NIGHT DIVES<br /> Yes - Inquire<br /> <br /> WET SUITS<br /> Inquire for size and availability";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"8";s:11:"weight_sets";s:1:"8";s:16:"number_of_divers";s:1:"6";s:20:"registrations_number";s:1:"8";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:655:"DIVING COSTS<br /> <br /> ***3 dives included in charter cost for certified divers***<br /> <br /> Additional Dives*: $50 per dive, per diver - dependent on circumstances (ie: total # of divers, weather, safety, logistics etc).<br /> <br /> Try Scuba: $150/diver, this course does not provide a certification upon completion<br /> <br /> *Additional dives are based upon weather, itinerary and at Captain’s discretion. Seven dives maximum during the charter week.<br /> <br /> All dives and Try Scuba courses include tank fills, all gear including weights and dive lights, briefings and a licensed scuba instructor serving as your guide.";s:14:"scuba_on_board";s:7:"Onboard";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:5:"Light";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: Delaware
- captain_nation: US
- crew_nationality: UK
- jacuzzi:
- scubaonboard: Onboard
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>KELEA Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Summer 2023 </td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1700167583
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> Guest comments from late February, 2023, aboard KELEA</div><div class='clr'></div><div style='text-align:left;'>Texts from the guests after their charter aboard catamaran KELEA.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5388]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-1.jpg?587296728' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 1' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-1.jpg?587296728"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5388]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-2.jpg?587296728' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 2' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-2.jpg?587296728"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5388]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-3.jpg?587296728' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 3' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20983-3.jpg?587296728"></a></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> The hand written guest comments from a late February 2023, charter on KELEA</div><div class='clr'></div><div style='text-align:left;'>See the Actual Guest Comments that they penned to Capt. Phil and Chef Flo on catamaran KELEA, followed by the post-charter texts just above.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5388]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20984-1.jpg?587296728' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 4' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests20984-1.jpg?587296728"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Guests for a Grenadines charter aboard KELEA in early August, 2022, wrote</div><div class='clr'></div><div style='text-align:left;'>Yacht and crew were great. Autumn did an excellent job with the meals and Shawn was a great captain and dive master. Five out of five!<br /> Grenadines was really awesome. Protected reefs provided for high quality snorkeling and diving.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5388]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests19060-1.jpg?587296728' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 5' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5388/5388guests19060-1.jpg?587296728"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> May, 2021 guests on catamaran KELEA wrote:</div><div class='clr'></div><div style='text-align:left;'>SV Kelea was ample size and so fun! There were plenty of areas to hang out and chill. As well as the Lily pad that Capt Shawn attached to the back of the boat. We loved every where we went and had the time of our lives. <br /> I worked out every day with the foam roller and the yoga mat. We were able to snorkel, scuba and stand up paddle board. So fun!!!<br /> Off the charts... Amazing!!!!<br /> Shawn was very confident and in control. He was also relaxed and able to make us all comfortable.<br /> Chef Autumn made one great meal after the next! Her cooking and baking was phenomenal. She truly made the trip special.<br /> I would rate it a 10 on a 5 point scale. PHENOMENAL!!!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> New Year 2020</div><div class='clr'></div><div style='text-align:left;'>Shawn and Autumn made our week wonderful in every way!! The scuba diving lessons, finding the best snorkeling places, taking us on beautiful hikes, playing (and teaching) is Chess, and the BEST food ever!!! (Along with catering to some food allergies) We wouldn’t change a thing and will remember this week with great fondness! Thank you Shawn and Autumn!!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Christmas 2020</div><div class='clr'></div><div style='text-align:left;'>Shawn and Autumn went out of their way to cater to our groups taste prefs (Autumn made fantastic special gluten free meals for my wife every day). They found the best anchorages as well as tooking us on amazing hikes, snorkels and scuba dives! S/V Kelea is surprisingly stable and comfortable. Would highly recommend!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> December 2020</div><div class='clr'></div><div style='text-align:left;'>Going on Kelea was the most perfect week for me! Shawn and Autumn are really cool and nice and know all the good spots to customize the perfect experience. There are so many awesome activities (scuba, kitesurfing, snorkeling, hiking, fishing etc. etc.), the food is incredible and the boat itself is beautiful and really comfortable! Can't recommend SV Kelea enough!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> November, 2017 guests on KELEA say:</div><div class='clr'></div><div style='text-align:left;'>We have been coming to the BVI and French West Indies since the late 90's. At last count we just completed our 9th trip, most recently on the 'Kelea' in the BVI's. <br /> <br /> Our first trip was on an old Cat named the Last Fancy with a husband and wife that were owners/operators. We had the time of our life and we never realized that we did not know what we did not know - that is to say there were some mighty beautiful boats out there. We soon realized that we had to come back and charter a newer/bigger boat with more amenities. We did this numerous times and it seems that each boat was nicer and each crew was better than the last.<br /> <br /> Our experience on Kelea was no different - from a mighty 65 footer that can cruise at 9+ knots to the beautiful salon of blonde woods and the largest galley I have ever seen. Because she can provision and hold so much we never had to stop and we wanted for absolutely nothing the entire week! And this was 8 passengers and 2 crew!<br /> <br /> This leads me to the crew - Dan and Alli Shivone... As I mentioned we have had the privilege to have chartered some of the finest Cat's in the Caribbean and thus experienced some of the best crews. I can categorically state without any hesitation that Dan and Alli were the best! It seemed that all of our personalities meshed perfectly from Alli's bubbly and energetic persona to Dan's down to business yet dry and quick wit. All this lent itself to not only a wonderful trip from their technical abilities but also their personal qualities that led to great discussions, fun games, superb dives and lots and lots of laughs! <br /> <br /> My wife and I highly recommend this boat but more importantly - this crew - for your dream vacation and the time of your life!<br /> <br /> Rich and Lori K.<br /> Chino Hills, CA</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> March 2017 KELEA Guests</div><div class='clr'></div><div style='text-align:left;'>Dan and Alli Shivone did a spectacular job of hosting us on Kelea and I wanted you to know they made our trip very special! Please tell anybody that is considering a trip on Kelea that they will have a wonderful boat, the most talented captain and chef, and more importantly the nicest people one could ever hope to meet!<br /> </div><div class='clr'></div> </div>
- reviewscount: 11
- mo_youtube: a:2:{s:7:"updated";i:1708602082;s:5:"links";a:0:{}}