ON A WHIM III Yacht Charter
Yacht Description
ON A WHIM III yacht is a 46.00 ft long sailboat catamaran and spends the summer season in Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI). It was built by Lagoon in 2024. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.
The sailboat features Twin Yanmar 75 HP Engine 13.5 kW Onan Cummins Genreator engines and a generator.
Accommodation
Crew will be in port forward cabin
Captain Only
Cabin Breakdown
ON A WHIM III Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
Max. Speed
ON A WHIM III 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 |
Winter 2024 to 2025 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $0 | $0 | $0 | $0 | $0 | $0 |
Summer 2025 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $0 | $0 | $0 | $0 | $0 | $0 |
Winter 2025 to 2026 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $0 | $0 | $0 | $0 | $0 | $0 |
ON A WHIM III yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
40,000
to
52,000
8,000 to
15,600
48,000 to 67,600
Discounts outside the main season are common.
7 day charter
20,000
to
26,000
4,000 to
7,800
24,000 to 33,800
Standard charter rate, base for all calculations.
3 day charter
10,000
to
13,000
2,000 to
3,900
12,000 to 16,900
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
20,000 / 6 * 3 days = 10,000
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 | 40,000 to 52,000 | 8,000 to 15,600 | 48,000 to 67,600 | Discounts outside the main season are common. | |
7 day charter | 20,000 to 26,000 | 4,000 to 7,800 | 24,000 to 33,800 | Standard charter rate, base for all calculations. | |
3 day charter | 10,000 to 13,000 | 2,000 to 3,900 | 12,000 to 16,900 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,000 / 6 * 3 days = 10,000 |
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: 20,000
High season rate: 26,000
*Short Charters Available*
24hr turns available. Please inquire.
HOLIDAYS:
2024
Christmas Flat Rate $25,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $26,000 inquire about pick up. 7 night minimum.
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
*Short Charters Available*
24hr turns available. Please inquire.
HOLIDAYS:
2024
Christmas Flat Rate $25,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $26,000 inquire about pick up. 7 night minimum.
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Price Terms
InclusiveON A WHIM III Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
No weight belt style weights
Fishing
Green Initiatives
Water Sports
Other Entertainment
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Complementary USVI and BVI map to track your charter
Crew
Crew Information
Captain
Chef/First Mate
Captain: Alexander Haywood
Captain Alexander Haywood
Maritime Qualifications
Maritime at UKSA, Cowes, Isle of Wight
RYA Cruising Instructor
RYA Yachtmaster Offshore
RYA Yachtmaster Coastal
RYA Short
Range Radio
RYA Professional Practices & Responsibilities
MCA Elementary First Aid
MCA Personal Survival Technique
RYA Diesel Engine Maintenance
RYA Radar
RYA Competent Crew
RYA Day
Skipper Shore based Practical Sail & Power
ENG1
STCW
Alex knew from an early age that he wanted to live a life of adventure. Growing up in the Cotswolds, England he was never too far away from the natural lakes. With his love for life, sports, fitness and his free spirit, at the age 18 he moved to London in the search of finding himself and his purpose, during this time he worked as a waiter in the first ever high-end Balthazar restaurant.
At the age of 21 he took the leap to travel Australia for 3 years, where his journey consisted of working on Banana farms. After embarking on his self discovery journey through his travels in Australia and Southeast Asia, he dedicated himself to a career of sailing through an amazing sponsorship opportunity. This allowed him to learn how to sail in one of the trickiest parts of the world… The Solent, England, from 2019 onwards.
This sponsorship allowed him to pursue a career in the Yachting Industry as a successful and seasoned RYA Captain and RYA Cruising Instructor. Since then, he‘s never looked back and has accumulated over 15,000 nautical miles in a variety of conditions, all over the world.
Over the course of his 5 years in the industry as a seasoned Captain, Alex has sailed in England, Greece, Croatia and the BVI. Captaining boats from 45ft - 53ft Sailing and Power Catamarans.
Chef Renee Harris-Miles
Renee with her bubbly and glowing personality and like Alex, a free-spirit and love for life, knew from an early age life was for the taking. Brought up in the fast paced city life in London and Birmingham, England; Renee was always in search for the nearest peaceful nature walk and the closest place to the tranquility of nature. At the age of 19, Renee took the leap to move away from home in the City and moved to the Gloucestershire countryside to study a BSC (HONS) Equestrian Sports Science at Hartpury University to discover both herself and her passions.
Alongside studying, Renee also worked in the 4* Hilton hotel and waitressed at the prestigious Cheltenham races for exclusive clientele.
Her time at university is where she discovered herself as a person and opened her eyes to life and all the amazing things it has to offer. This is where she also discovered that the equestrian industry wasn’t for her and yet decided to continue studying for her degree, while in search for a new career venture.
She discovered her love for fitness and adventure and it is also how Renee and Alex met at their local gym in Gloucestershire, while they were both in search for finding their purpose and a life of freedom.
While their relationship was blossoming, naturally Renee was introduced to the Yachting Industry and the tranquil sea’s through the safe hands of Captain Alex. This is where she fell in love with the ocean (+turtles) and discovered there really is nothing like vitamin sea.
Using their ball of sunshine personalities and strong high-end luxury hospitality backgrounds they have sailed together in the North and South Ionian and the British Virgin Islands.
In addition, Renee has also come from a family of foodies and Bakers. She grew up surrounded by her passionate culinary family members. An early memory of hers was helping her Great- Grandnanny bake a delicious Jamaican Rum cake, which was always something that brought the family together. From this early memory her love for baking and cooking has only flourished. Creating tasty and flavourful nutritious meals is a great passion of hers and comes organically (pun intended, she loves organic natural foods).
Together, as a Crewed Captain and Chef Couple, they not only compliment each other as life partners, as confident and skilled Maritime professionals, they go above and beyond in every aspect of the Charter. Creating a once in a life time luxury Yacht Charter, ensuring you’ll have a vacation of a lifetime.
Maritime Qualifications:
STCW Basic Safety Training
Proficiency in Security Awareness
ENG1 MCA
Culinary Qualifications:
Scoolinary Cooking Academy Certifications
Rouxbe Culinary School, Seafood Literacy
Rouxbe Culinary School, Culinary RX
Gordon Ramsey Academy, half day Italian course
Gordon Ramsey Academy, Fish and Seafood Masterclass
Food Handler Certification
Level 2 Food Certification
European Bartending School Certification, 2024
Menu
-Chef Renee's SAMPLE MENU -
(All Breakfast meals will be served with a fresh fruit platter)
Avocado Rise
Crispy bacon topped with poached organic BVI local eggs, smashed avocado layered on fresh sourdough bread
Banana Pancake Platter
Freshly made pancakes topped with thinly sliced banana’s then drizzled with organic local BVI honey
Eggs Royale
Smoked salmon with poached eggs on English muffins, kissed with Hollandaise sauce
Cinnamon French Toast
Served with raspberries and blueberries
Fruit Smoothie Medley
A selection of fresh tropical fruits blended, topped with assorted home roasted nuts, glazed with local BVI honey
Scrambled Egg
Mixed with sautéed local mushrooms, served on Sourdough bread
Golden Honey Porridge
Freshly cooked porridge, local BVI honey with a mixed berry compote
L U N C H
BBQ Chicken and Bacon Wrap
With mixed bell peppers, onions, cherry tomatoes, served with fresh salad
Greek Style Salad
Chopped Cucumbers, tomatoe, red onion, olives oozing with feta cheese and olive oil, served
with tzatziki and flatbread
Pan Seared Garlic Shrimp Tacos
With chopped onions, tomatoes and lettuce, drizzled in freshly made cocktail sauce
Classic BLT
Crispy bacon, lettuce and tomato sandwich
Grillled Chicken loaded Nachos
Grilled top shelf chicken, with jalapeño’s, pickled onions smothered in English cheddar cheese
Shrimp Ceasar Salad
With homemadefocaccia and caesar vinaigrette
Traditional Greek Gyros
Marinated chicken breast in warm pitas, filled with fresh tomatoes, cucumbers, onion and chunky fries, glazed with tzatziki freshly made while out at sea
S U N S E T N I B B L E S
Tuna Loaded Crackers
A delicious Tuna mix with red onions and sweetcorn, seasoned with garlic powder. Served on crunchy crackers
Charcuterie Board
Served with assorted cheese, crackers, grapes and a selection of high quality deli meats
Cranberry, Brie and Prosciutto Crostini bites with Balsamic glaze
Italian style Caprese Salad
Made with sliced fresh mozzarella, tomatoes and fresh basil, Seasoned with a sprinkle of salt and olive oil
Smoked Salmon Bites
Smoked salmon and cream cheese layered onto luxury crackers
Feta Saganaki
A traditional Greek dish, Feta cheese layered in a light phyllo pastry, lightly fried then drizzled with honey and sesame seeds
Tomato Bruschetta Bites
Sliced tomatoes and garlic drizzled with balsamic vinegar, served on crispy bread with fresh basil leaves
D I N N E R
Seared Tuna
With fluffy coconut rice and tenderstem broccolini, glazed with carrot and ginger purée.
Italian Style Carbonara
With crispy Spanish pancetta
Grilled Shrimp
With egg fried rice served in a pineapple boat
Stuffed Aubergine
With feta, tomatoe sauce and gouda cheese all baked together creating a delicious cheesy dish
Traditional Greek Spread
Spiced Chicken skewers, grilled halloumi, homemade tzatziki served with flatbread
Shrimp Saganaki
Juicy Shrimp served with sautéed onions, garlic and olive oil, Layered in a fresh tomato sauce seasoned with oregano and feta cheese.
Almond and Apricot Stuffed Chicken
Chicken breasts stuffed with almonds, apricots, cheddar and stilton cheese, wrapped with streaky bacon, served on a creamy mash potato bed with a side of tenderstem broccolini
D E S S E R T
Golden Freshly Baked Apple Crumble, served with vanilla ice cream
Cinnamon Swirl - Topped with ice cream, and layered with Lotus biscoff sauce
Tiramisu
Homemade Key lime pie
Cheesecake with Raspberry sauce
Chocolate Panna Cota
Chocolate Brownie with Raspberry Sorbet
Gallery
- cyaID: 7016
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- mo_cabins: 3
- wpcf_power: Cat
- wpcf_powercat: N
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- wpcf_persons: 6
- wpcf_summerarea: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
- wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
- wpcf_length: 46.00
- wpcf_beam: 26
- wpcf_draft: 5
- wpcf_toys: Assorted Floats<br /> Snorkel Gear<br /> Sub Wings
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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator: 13.5 kW Onan Cummins
- wpcf_engines: Twin Yanmar 75 HP Engine 13.5 kW Onan Cummins Genreator
- wpcf_year: 2024
- wpcf_builder: Lagoon
- wpcf_accommodation: Accommodates 6 guests in 3 queen ensuite cabins.<br /> Crew will be in port forward cabin
- currency: USD
- yachtCurrencySymbol: $
- property_price: 20000
- mo_price: 20000
- wpcf_high_price: 26000
- wpcf_price_details: <b><font size="4"color="#3498DB"> BVI Customs fees and cruising permits are included in the rate.</b></font size="4"color="#3498DB"> <b>*Short Charters Available*</b> <b>24hr turns available. Please inquire.</b> HOLIDAYS: 2024 Christmas Flat Rate $25,000 inquire about pick up and drop off. 7 night minimum. New Years Flat Rate $26,000 inquire about pick up. 7 night minimum. HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person ***3 lunches and 4 dinners ashore at client expense*** LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights) ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. SLEEP ABOARD: $2,000 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. CHILD DISCOUNTS: Discount Applied First Children 15 and under $500 discount ***must be 15 or under at the time of charter***
- wpcf_crew: a:16:{s:4:"info";s:5184:"Captain Alexander Haywood <br /> <br /> Maritime Qualifications<br /> <br /> Maritime at UKSA, Cowes, Isle of Wight<br /> RYA Cruising Instructor<br /> RYA Yachtmaster Offshore<br /> RYA Yachtmaster Coastal <br /> RYA Short<br /> Range Radio<br /> RYA Professional Practices & Responsibilities<br /> MCA Elementary First Aid <br /> MCA Personal Survival Technique <br /> RYA Diesel Engine Maintenance<br /> RYA Radar<br /> RYA Competent Crew <br /> RYA Day<br /> Skipper Shore based Practical Sail & Power <br /> ENG1<br /> STCW<br /> <br /> Alex knew from an early age that he wanted to live a life of adventure. Growing up in the Cotswolds, England he was never too far away from the natural lakes. With his love for life, sports, fitness and his free spirit, at the age 18 he moved to London in the search of finding himself and his purpose, during this time he worked as a waiter in the first ever high-end Balthazar restaurant. <br /> <br /> At the age of 21 he took the leap to travel Australia for 3 years, where his journey consisted of working on Banana farms. After embarking on his self discovery journey through his travels in Australia and Southeast Asia, he dedicated himself to a career of sailing through an amazing sponsorship opportunity. This allowed him to learn how to sail in one of the trickiest parts of the world… The Solent, England, from 2019 onwards.<br /> <br /> This sponsorship allowed him to pursue a career in the Yachting Industry as a successful and seasoned RYA Captain and RYA Cruising Instructor. Since then, he‘s never looked back and has accumulated over 15,000 nautical miles in a variety of conditions, all over the world.<br /> <br /> Over the course of his 5 years in the industry as a seasoned Captain, Alex has sailed in England, Greece, Croatia and the BVI. Captaining boats from 45ft - 53ft Sailing and Power Catamarans.<br /> <br /> Chef Renee Harris-Miles<br /> <br /> Renee with her bubbly and glowing personality and like Alex, a free-spirit and love for life, knew from an early age life was for the taking. Brought up in the fast paced city life in London and Birmingham, England; Renee was always in search for the nearest peaceful nature walk and the closest place to the tranquility of nature. At the age of 19, Renee took the leap to move away from home in the City and moved to the Gloucestershire countryside to study a BSC (HONS) Equestrian Sports Science at Hartpury University to discover both herself and her passions.<br /> <br /> Alongside studying, Renee also worked in the 4* Hilton hotel and waitressed at the prestigious Cheltenham races for exclusive clientele. <br /> <br /> Her time at university is where she discovered herself as a person and opened her eyes to life and all the amazing things it has to offer. This is where she also discovered that the equestrian industry wasn’t for her and yet decided to continue studying for her degree, while in search for a new career venture. <br /> <br /> She discovered her love for fitness and adventure and it is also how Renee and Alex met at their local gym in Gloucestershire, while they were both in search for finding their purpose and a life of freedom. <br /> <br /> While their relationship was blossoming, naturally Renee was introduced to the Yachting Industry and the tranquil sea’s through the safe hands of Captain Alex. This is where she fell in love with the ocean (+turtles) and discovered there really is nothing like vitamin sea. <br /> <br /> Using their ball of sunshine personalities and strong high-end luxury hospitality backgrounds they have sailed together in the North and South Ionian and the British Virgin Islands. <br /> <br /> In addition, Renee has also come from a family of foodies and Bakers. She grew up surrounded by her passionate culinary family members. An early memory of hers was helping her Great- Grandnanny bake a delicious Jamaican Rum cake, which was always something that brought the family together. From this early memory her love for baking and cooking has only flourished. Creating tasty and flavourful nutritious meals is a great passion of hers and comes organically (pun intended, she loves organic natural foods).<br /> <br /> Together, as a Crewed Captain and Chef Couple, they not only compliment each other as life partners, as confident and skilled Maritime professionals, they go above and beyond in every aspect of the Charter. Creating a once in a life time luxury Yacht Charter, ensuring you’ll have a vacation of a lifetime.<br /> <br /> Maritime Qualifications:<br /> STCW Basic Safety Training<br /> Proficiency in Security Awareness<br /> ENG1 MCA <br /> <br /> Culinary Qualifications: <br /> Scoolinary Cooking Academy Certifications <br /> Rouxbe Culinary School, Seafood Literacy <br /> Rouxbe Culinary School, Culinary RX<br /> Gordon Ramsey Academy, half day Italian course<br /> Gordon Ramsey Academy, Fish and Seafood Masterclass <br /> Food Handler Certification<br /> Level 2 Food Certification<br /> European Bartending School Certification, 2024<br /> ";s:5:"photo";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7016/7016brochure44.jpg";s:4:"size";s:1:"2";s:12:"captain_name";s:17:"Alexander Haywood";s:14:"captain_nation";s:7:"British";s:12:"captain_born";s:4:"1993";s:15:"captain_license";s:49:"RYA Yachtmaster Offshore, RYA Cruising Instructor";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:8:"English ";s:9:"crew_name";s:18:"Renee Harris-Miles";s:16:"crew_nationality";s:7:"British";s:12:"crew_license";s:35:"Cooking Academy Certification, STCW";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:2:{i:1;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7016/7016crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7016/7016crew2.jpg";s:4:"desc";s:15:"Chef/First Mate";}}}
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- wpcf_menu: <div class="page" title="Page 7"> <div class="section"> <div class="layoutArea"> <div class="column"> <div class="page" title="Page 4"> <div class="section" style="text-align: center;"> <p><strong style="font-family: 'book antiqua', palatino, serif;"><em>-Chef Renee's SAMPLE MENU -</em></strong></p> </div> <div class="section" style="text-align: center;"> <div class="layoutArea"> <div class="column"> <div class="page" title="Page 4"> <div class="section"> <div class="layoutArea"> <div class="column"> <div> <div> <div> <div title="Page 4"> <div> <div><br /> <div>B R E A K F A S T</div> </div> </div> </div> <div title="Page 5"> <div> <div> <div> <div title="Page 6"> <div> <div> <div><br /> <p><span style="font-family: 'book antiqua', palatino, serif;">(All Breakfast meals will be served with a fresh fruit platter)</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Avocado Rise</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Crispy bacon topped with poached organic BVI local eggs, smashed avocado layered on fresh sourdough bread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Banana Pancake Platter</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Freshly made pancakes topped with thinly sliced banana’s then drizzled with organic local BVI honey</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Eggs Royale</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Smoked salmon with poached eggs on English muffins, kissed with Hollandaise sauce</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Cinnamon French Toast</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Served with raspberries and blueberries</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Fruit Smoothie Medley</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">A selection of fresh tropical fruits blended, topped with assorted home roasted nuts, glazed with local BVI honey</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Scrambled Egg</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Mixed with sautéed local mushrooms, served on Sourdough bread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Golden Honey Porridge</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Freshly cooked porridge, local BVI honey with a mixed berry compote</span></p> <p> </p> <p>L U N C H</p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>BBQ Chicken and Bacon Wrap</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With mixed bell peppers, onions, cherry tomatoes, served with fresh salad</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Greek Style Salad</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Chopped Cucumbers, tomatoe, red onion, olives oozing with feta cheese and olive oil, served</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">with tzatziki and flatbread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Pan Seared Garlic Shrimp Tacos</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With chopped onions, tomatoes and lettuce, drizzled in freshly made cocktail sauce</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Classic BLT</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Crispy bacon, lettuce and tomato sandwich</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Grillled Chicken loaded Nachos</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Grilled top shelf chicken, with jalapeño’s, pickled onions smothered in English cheddar cheese</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Shrimp Ceasar Salad</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With homemadefocaccia and caesar vinaigrette</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Traditional Greek Gyros</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Marinated chicken breast in warm pitas, filled with fresh tomatoes, cucumbers, onion and chunky fries, glazed with tzatziki freshly made while out at sea</span></p> <p> </p> <p>S U N S E T N I B B L E S</p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Tuna Loaded Crackers</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">A delicious Tuna mix with red onions and sweetcorn, seasoned with garlic powder. Served on crunchy crackers</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Charcuterie Board</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Served with assorted cheese, crackers, grapes and a selection of high quality deli meats</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Cranberry, Brie and Prosciutto Crostini bites with Balsamic glaze</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Italian style Caprese Salad</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Made with sliced fresh mozzarella, tomatoes and fresh basil, Seasoned with a sprinkle of salt and olive oil</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Smoked Salmon Bites </strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Smoked salmon and cream cheese layered onto luxury crackers</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Feta Saganaki</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">A traditional Greek dish, Feta cheese layered in a light phyllo pastry, lightly fried then drizzled with honey and sesame seeds</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Tomato Bruschetta Bites</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Sliced tomatoes and garlic drizzled with balsamic vinegar, served on crispy bread with fresh basil leaves</span></p> <p> </p> <p>D I N N E R</p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Seared Tuna </strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With fluffy coconut rice and tenderstem broccolini, glazed with carrot and ginger purée.</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Italian Style Carbonara</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With crispy Spanish pancetta</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Grilled Shrimp</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With egg fried rice served in a pineapple boat</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Stuffed Aubergine</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With feta, tomatoe sauce and gouda cheese all baked together creating a delicious cheesy dish</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Traditional Greek Spread</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Spiced Chicken skewers, grilled halloumi, homemade tzatziki served with flatbread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Shrimp Saganaki</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Juicy Shrimp served with sautéed onions, garlic and olive oil, Layered in a fresh tomato sauce seasoned with oregano and feta cheese.</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Almond and Apricot Stuffed Chicken</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Chicken breasts stuffed with almonds, apricots, cheddar and stilton cheese, wrapped with streaky bacon, served on a creamy mash potato bed with a side of tenderstem broccolini</span></p> <p> </p> <p>D E S S E R T</p> <p><span style="font-family: 'book antiqua', palatino, serif;">Golden Freshly Baked Apple Crumble, served with vanilla ice cream</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Cinnamon Swirl - Topped with ice cream, and layered with Lotus biscoff sauce</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Tiramisu</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Homemade Key lime pie</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Cheesecake with Raspberry sauce</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Chocolate Panna Cota</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Chocolate Brownie with Raspberry Sorbet</span></p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> <div class="page" title="Page 5"> <div class="section"> <div class="layoutArea"> <div class="column"> <div class="page" title="Page 6"> <div class="section"> <div class="layoutArea"> <div class="column"> <p> </p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div>
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- wpcf_other_entertainment: Shampoo<br /> Body Wash<br /> Leave-In Conditioner<br /> Body Lotion <br /> Reef Safe 30SPF Sunscreen<br /> <br /> Complementary USVI and BVI map to track your charter
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- wpcf_captain_only: $18,000 per week Captain only rate includes the Vessel, all linens/towels/Kitchenware/Diningware, water toys and the Captain. Not Included: All Running Costs, Food, Drink, Cruising Taxes/Fees/Permits, Fuel, Dockage/Moorings, etc...
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- wpcf_twincabins: 0
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- wpcf_refit:
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- wpcf_bimini: Yes
- wpcf_voltages: 12V/110V
- wpcf_homecountry: Greece
- wpcf_fuel:
- cruising_speed: 7 kts
- max_speed: 12 kts
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Download speeds in foreign countries are not equal to the speeds of the US. ";s:15:"yachtSummerArea";s:96:"Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)";s:15:"yachtWinterArea";s:96:"Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)";s:12:"yachtShowers";s:1:"3";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"3";s:18:"yachtElectricHeads";s:1:"3";s:14:"yachtTpInHeads";s:3:"Yes";s:15:"yachtSampleMenu";s:13521:"<div class="page" title="Page 7"> <div class="section"> <div class="layoutArea"> <div class="column"> <div class="page" title="Page 4"> <div class="section" style="text-align: center;"> <p><strong style="font-family: 'book antiqua', palatino, serif;"><em>-Chef Renee's SAMPLE MENU -</em></strong></p> </div> <div class="section" style="text-align: center;"> <div class="layoutArea"> <div class="column"> <div class="page" title="Page 4"> <div class="section"> <div class="layoutArea"> <div class="column"> <div> <div> <div> <div title="Page 4"> <div> <div><br /> <div>B R E A K F A S T</div> </div> </div> </div> <div title="Page 5"> <div> <div> <div> <div title="Page 6"> <div> <div> <div><br /> <p><span style="font-family: 'book antiqua', palatino, serif;">(All Breakfast meals will be served with a fresh fruit platter)</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Avocado Rise</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Crispy bacon topped with poached organic BVI local eggs, smashed avocado layered on fresh sourdough bread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Banana Pancake Platter</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Freshly made pancakes topped with thinly sliced banana’s then drizzled with organic local BVI honey</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Eggs Royale</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Smoked salmon with poached eggs on English muffins, kissed with Hollandaise sauce</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Cinnamon French Toast</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Served with raspberries and blueberries</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Fruit Smoothie Medley</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">A selection of fresh tropical fruits blended, topped with assorted home roasted nuts, glazed with local BVI honey</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Scrambled Egg</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Mixed with sautéed local mushrooms, served on Sourdough bread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Golden Honey Porridge</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Freshly cooked porridge, local BVI honey with a mixed berry compote</span></p> <p> </p> <p>L U N C H</p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>BBQ Chicken and Bacon Wrap</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With mixed bell peppers, onions, cherry tomatoes, served with fresh salad</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Greek Style Salad</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Chopped Cucumbers, tomatoe, red onion, olives oozing with feta cheese and olive oil, served</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">with tzatziki and flatbread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Pan Seared Garlic Shrimp Tacos</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With chopped onions, tomatoes and lettuce, drizzled in freshly made cocktail sauce</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Classic BLT</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Crispy bacon, lettuce and tomato sandwich</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Grillled Chicken loaded Nachos</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Grilled top shelf chicken, with jalapeño’s, pickled onions smothered in English cheddar cheese</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Shrimp Ceasar Salad</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With homemadefocaccia and caesar vinaigrette</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Traditional Greek Gyros</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Marinated chicken breast in warm pitas, filled with fresh tomatoes, cucumbers, onion and chunky fries, glazed with tzatziki freshly made while out at sea</span></p> <p> </p> <p>S U N S E T N I B B L E S</p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Tuna Loaded Crackers</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">A delicious Tuna mix with red onions and sweetcorn, seasoned with garlic powder. Served on crunchy crackers</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Charcuterie Board</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Served with assorted cheese, crackers, grapes and a selection of high quality deli meats</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Cranberry, Brie and Prosciutto Crostini bites with Balsamic glaze</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Italian style Caprese Salad</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Made with sliced fresh mozzarella, tomatoes and fresh basil, Seasoned with a sprinkle of salt and olive oil</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Smoked Salmon Bites </strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Smoked salmon and cream cheese layered onto luxury crackers</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Feta Saganaki</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">A traditional Greek dish, Feta cheese layered in a light phyllo pastry, lightly fried then drizzled with honey and sesame seeds</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Tomato Bruschetta Bites</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Sliced tomatoes and garlic drizzled with balsamic vinegar, served on crispy bread with fresh basil leaves</span></p> <p> </p> <p>D I N N E R</p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Seared Tuna </strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With fluffy coconut rice and tenderstem broccolini, glazed with carrot and ginger purée.</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Italian Style Carbonara</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With crispy Spanish pancetta</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Grilled Shrimp</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With egg fried rice served in a pineapple boat</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Stuffed Aubergine</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">With feta, tomatoe sauce and gouda cheese all baked together creating a delicious cheesy dish</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Traditional Greek Spread</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Spiced Chicken skewers, grilled halloumi, homemade tzatziki served with flatbread</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Shrimp Saganaki</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Juicy Shrimp served with sautéed onions, garlic and olive oil, Layered in a fresh tomato sauce seasoned with oregano and feta cheese.</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;"><strong>Almond and Apricot Stuffed Chicken</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Chicken breasts stuffed with almonds, apricots, cheddar and stilton cheese, wrapped with streaky bacon, served on a creamy mash potato bed with a side of tenderstem broccolini</span></p> <p> </p> <p>D E S S E R T</p> <p><span style="font-family: 'book antiqua', palatino, serif;">Golden Freshly Baked Apple Crumble, served with vanilla ice cream</span></p> <p><span style="font-family: 'book antiqua', palatino, serif;">Cinnamon Swirl - 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Growing up in the Cotswolds, England he was never too far away from the natural lakes. With his love for life, sports, fitness and his free spirit, at the age 18 he moved to London in the search of finding himself and his purpose, during this time he worked as a waiter in the first ever high-end Balthazar restaurant. <br /> <br /> At the age of 21 he took the leap to travel Australia for 3 years, where his journey consisted of working on Banana farms. After embarking on his self discovery journey through his travels in Australia and Southeast Asia, he dedicated himself to a career of sailing through an amazing sponsorship opportunity. This allowed him to learn how to sail in one of the trickiest parts of the world… The Solent, England, from 2019 onwards.<br /> <br /> This sponsorship allowed him to pursue a career in the Yachting Industry as a successful and seasoned RYA Captain and RYA Cruising Instructor. Since then, he‘s never looked back and has accumulated over 15,000 nautical miles in a variety of conditions, all over the world.<br /> <br /> Over the course of his 5 years in the industry as a seasoned Captain, Alex has sailed in England, Greece, Croatia and the BVI. Captaining boats from 45ft - 53ft Sailing and Power Catamarans.<br /> <br /> Chef Renee Harris-Miles<br /> <br /> Renee with her bubbly and glowing personality and like Alex, a free-spirit and love for life, knew from an early age life was for the taking. Brought up in the fast paced city life in London and Birmingham, England; Renee was always in search for the nearest peaceful nature walk and the closest place to the tranquility of nature. At the age of 19, Renee took the leap to move away from home in the City and moved to the Gloucestershire countryside to study a BSC (HONS) Equestrian Sports Science at Hartpury University to discover both herself and her passions.<br /> <br /> Alongside studying, Renee also worked in the 4* Hilton hotel and waitressed at the prestigious Cheltenham races for exclusive clientele. <br /> <br /> Her time at university is where she discovered herself as a person and opened her eyes to life and all the amazing things it has to offer. This is where she also discovered that the equestrian industry wasn’t for her and yet decided to continue studying for her degree, while in search for a new career venture. <br /> <br /> She discovered her love for fitness and adventure and it is also how Renee and Alex met at their local gym in Gloucestershire, while they were both in search for finding their purpose and a life of freedom. <br /> <br /> While their relationship was blossoming, naturally Renee was introduced to the Yachting Industry and the tranquil sea’s through the safe hands of Captain Alex. This is where she fell in love with the ocean (+turtles) and discovered there really is nothing like vitamin sea. <br /> <br /> Using their ball of sunshine personalities and strong high-end luxury hospitality backgrounds they have sailed together in the North and South Ionian and the British Virgin Islands. <br /> <br /> In addition, Renee has also come from a family of foodies and Bakers. She grew up surrounded by her passionate culinary family members. An early memory of hers was helping her Great- Grandnanny bake a delicious Jamaican Rum cake, which was always something that brought the family together. From this early memory her love for baking and cooking has only flourished. Creating tasty and flavourful nutritious meals is a great passion of hers and comes organically (pun intended, she loves organic natural foods).<br /> <br /> Together, as a Crewed Captain and Chef Couple, they not only compliment each other as life partners, as confident and skilled Maritime professionals, they go above and beyond in every aspect of the Charter. Creating a once in a life time luxury Yacht Charter, ensuring you’ll have a vacation of a lifetime.<br /> <br /> Maritime Qualifications:<br /> STCW Basic Safety Training<br /> Proficiency in Security Awareness<br /> ENG1 MCA <br /> <br /> Culinary Qualifications: <br /> Scoolinary Cooking Academy Certifications <br /> Rouxbe Culinary School, Seafood Literacy <br /> Rouxbe Culinary School, Culinary RX<br /> Gordon Ramsey Academy, half day Italian course<br /> Gordon Ramsey Academy, Fish and Seafood Masterclass <br /> Food Handler Certification<br /> Level 2 Food Certification<br /> European Bartending School Certification, 2024<br /> ";s:14:"yachtCrewPhoto";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7016/7016brochure44.jpg";s:13:"yachtCrew1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7016/7016crew1.jpg";s:13:"yachtCrew2Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7016/7016crew2.jpg";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:17:"Alexander Haywood";s:14:"yachtCrew2Name";s:18:"Renee Harris-Miles";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:7:"Captain";s:15:"yachtCrew2Title";s:15:"Chef/First Mate";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:3:"USA";s:13:"yachtHomePort";s:22:"British Virgin Islands";s:14:"yachtWBasePort";s:22:"British Virgin Islands";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:79:"On A Whim III is a BVI based boat with preferred picks up at West End, Tortola.";s:10:"yachtTerms";s:15:"Caribbean Terms";s:13:"yachtCaptOnly";s:240:"$18,000 per week Captain only rate includes the Vessel, all linens/towels/Kitchenware/Diningware, water toys and the Captain. Not Included: All Running Costs, Food, Drink, Cruising Taxes/Fees/Permits, Fuel, Dockage/Moorings, etc...";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:"1";s:16:"yachtDeepSeaFish";s:2:"No";s:10:"yachtSatTv";s:2:"No";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:3:"Yes";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:240:"$18,000 per week Captain only rate includes the Vessel, all linens/towels/Kitchenware/Diningware, water toys and the Captain. Not Included: All Running Costs, Food, Drink, Cruising Taxes/Fees/Permits, Fuel, Dockage/Moorings, etc...";s:16:"yachtBrokerNotes";s:371:"This yacht has full air conditioning and overnight air conditioning is included in the charter rate and available for overnight use if the CHARTERER requests it.<br /> <br /> Travel Agent and brokers share standard commission. 15%<br /> Sleep Aboard Commissionable <br /> Cabin hight 6'7"<br /> Owner Address: <br /> Gratuity - Crew prefer cash, Cash App or Venmo. ";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:10:"$1,000,000";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:11:"JPG VI, LLC";s:20:"yachtContractAddress";s:40:"5489 5th Fairway Dr. Hollywood, SC 29449";s:18:"yachtCoverageAreas";s:24:"Greater Caribbean Region";s:12:"yachtInsFlag";s:3:"BVI";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:21:"340-776-7245 (Office)";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:26:"Calendar@CharterCaribe.com";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:29:"Charter Caribe Clearing House";s:16:"yachtManagerName";s:1:" ";s:17:"yachtManagerPhone";s:12:"340-776-7245";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:26:"calendar@chartercaribe.com";}
- location_details: On A Whim III is a BVI based boat with preferred picks up at West End, Tortola.
- helipad: No
- sailing_instructor: Yes
- lengthm: 14.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: <b><font size="4"color="#3498DB"> BVI Customs fees and cruising permits are included in the rate.</b></font size="4"color="#3498DB"> <b>*Short Charters Available*</b> <b>24hr turns available. Please inquire.</b> HOLIDAYS: 2024 Christmas Flat Rate $25,000 inquire about pick up and drop off. 7 night minimum. New Years Flat Rate $26,000 inquire about pick up. 7 night minimum. HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person ***3 lunches and 4 dinners ashore at client expense*** LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights) ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. SLEEP ABOARD: $2,000 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. CHILD DISCOUNTS: Discount Applied First Children 15 and under $500 discount ***must be 15 or under at the time of charter***
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: calendar@chartercaribe.com
- ca: Charter Caribe Clearing House
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7016/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"6";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:1:"6";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:53:"<br /> <br /> <br /> No weight belt style weights ";s:13:"communication";s:131:"WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US. ";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"6";s:11:"weight_sets";s:1:"6";s:16:"number_of_divers";s:1:"6";s:20:"registrations_number";s:1:"6";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:16:"<br /> <br /> ";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:8:"Trolling";s:4:"rods";s:1:"2";s:16:"deep_sea_fishing";s:2:"No";}
- flag: USA
- captain_nation: British
- crew_nationality: British
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>ON A WHIM III 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>Winter 2024 to 2025 </td> <td>$20,000</td> <td>$20,500</td> <td>$21,000</td> <td>$21,500</td> <td>$22,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$20,000</td> <td>$20,500</td> <td>$21,000</td> <td>$21,500</td> <td>$22,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2025 to 2026 </td> <td>$20,000</td> <td>$20,500</td> <td>$21,000</td> <td>$21,500</td> <td>$22,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1730605704
- mo_youtube: a:2:{s:7:"updated";i:1734956241;s:5:"links";a:0:{}}
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