SOL Yacht Charter
Yacht Description
SOL yacht is a 80.00 ft long motor yacht catamaran and spends the summer season in Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (BVI). It was built by Sunreef Yachts in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.
and a generator.
Accommodation
The king-sized primary cabin sits amidships within the starboard hull with a queen-sized cabin forward. The portside hull accommodates two additional queen-sized staterooms. Each guest cabin has been intricately designed for maximum space, with ample storage options and deep closets. Organic bedding has been chosen for its highest quality, natural design and eco-consciousness, to help you drift off each night on a cloud of relaxation. The ensuites are complete with charging stations, luxury non-toxic personal care products, and hairdryers, along with a desk and safe in the primary cabin.
Cabin Breakdown
SOL Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
SOL Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Summer 2024 | $92,500 | $95,000 | $95,000 | $97,500 | $97,500 | $100,000 | $100,000 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $92,500 | $95,000 | $95,000 | $97,500 | $97,500 | $100,000 | $100,000 | $0 | $0 | $0 | $0 |
Summer 2025 | $92,500 | $95,000 | $95,000 | $97,500 | $97,500 | $100,000 | $100,000 | $0 | $0 | $0 | $0 |
SOL yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
185,000
to
200,000
37,000 to
60,000
222,000 to 260,000
Discounts outside the main season are common.
7 day charter
92,500
to
100,000
18,500 to
30,000
111,000 to 130,000
Standard charter rate, base for all calculations.
3 day charter
46,250
to
50,000
9,250 to
15,000
55,500 to 65,000
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
92,500 / 6 * 3 days = 46,250
1 day charter
15,417
to
20,000
3,083 to
5,000
18,500 to 25,000
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 185,000 to 200,000 | 37,000 to 60,000 | 222,000 to 260,000 | Discounts outside the main season are common. | |
7 day charter | 92,500 to 100,000 | 18,500 to 30,000 | 111,000 to 130,000 | Standard charter rate, base for all calculations. | |
3 day charter | 46,250 to 50,000 | 9,250 to 15,000 | 55,500 to 65,000 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 92,500 / 6 * 3 days = 46,250 | |
1 day charter | 15,417 to 20,000 | 3,083 to 5,000 | 18,500 to 25,000 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 92,500
High season rate: 100,000
Christmas & New Year
1-8 guests $125,000 Christmas must end no later than 27 December and New Years to begin no earlier than 29 December
7 night Minimum
BVI ports only
Inquire for other ports. $5000 Relocation fee for ALL other ports outside BVI
Not available for charter in the USA
Christmas & New Year
1-8 guests $125,000 Christmas must end no later than 27 December and New Years to begin no earlier than 29 December
7 night Minimum
BVI ports only
Inquire for other ports. $5000 Relocation fee for ALL other ports outside BVI
Not available for charter in the USA
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Sol will offer a tablet to guests for WiFi, Netflix, and other streamable entertainment for use while onboard.
Crew
Crew Information
Chef
Chef
Stewardess
First Officer
Captain: John (Jack) Gorman
CAPTAIN
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines.
After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships.
Jack is passionate about being on the water. He has spent the past 12 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is also qualified Dive Master.
Jack has a contagious joy for life. If you are looking for a fun, exhilerating yet luxurious vacation that is exactly what you will get with the SOL team.
CHEF
Mallory grew up in Kawkawlin, Michigan spending her summers sailing on the Great lakes. She graduated from Johnson and Wales University with a degree in Hotel and Restaurant management and a concentration in Sales, meeting and event management. After graduation she managed a romantic Inn in Asheville, NC, anf went on to manage and chef in restaurants, catering companies and restaurant development. She loves to sail, free dive, water ski, scuba, and cook and travel.
She has been a successful yacht chef since 2013 and obtained her Yachtmaster, Aida 2 Free diving certification and Rescue scuba Diving during this time.
CHEF
Sara was born and raised on a farm in North Dakota. Although seemingly landlocked she enjoyed spending summers at the family lake cabin in nearby Minnesota.
Her parents raised her amongst many friends and family, always entertaining guests. Instilling a warm sense of hospitality in her personality from a young age.
Having been raised on a farm, surrounded by agriculture and produce from the garden, her relationship with food has always been an important one. She is passionate about knowing where food comes from, and sources the freshest, locally grown produce and freshly caught fish.
With over 6 years experience cooking aboard yachts, a yacht chef certificate, and a year cooking privately land-based, Sara is thrilled and ready to welcome guests aboard Sol for a sensory experience.
STEWARDESS
Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business management and the Spanish language. With dreams of seeing a different part of the world (and a chance encounter with a group of awesome seafarers while traveling Europe), she would move to Croatia every summer to work as a chef/sole stewardess on small sailing boats, a position she enjoyed for 3 summers. She loved it so much she decided to move to the Caribbean and make it her career.
Blake is elated to now be joining the Sol team. Her pleasant, “Minnesota Nice” demeanor and charming personality make her a wonderful Stewardess, ready to greet and care for guests. She loves to whip up cocktails, share wild travel stories, and will make you feel right at home!
Menu
Dining onboard with Mallory and Sara Lou
Breakfast
~Blueberry Buttermilk Hotcakes - Cream Cheese, Butter and Hot Maple Syrup, Graham Crumble, and Sausage
~Chilaquiles Divorciadoes - a Duo of Salsa Verde and Mole Rojo, Spicy Chorizo, Black Beans, Sunny Egg,
Pickled Red Onion, Queso Fresco, Cilantro
~Crab Cake Egg Benedict - Homemade Toasted English Loaf, Blue Lump Crab, a Poached Egg,
Paprika Hollandaise
~Strawberry Coconut Crepes - Fresh Berries, Slivered Toasted Almonds, Warm Coconut Syrup
~Acai Chia Bowl - Berries, Almond & Pumpkin Seed Granola, Almond butter, Coconut Chia,
Goji Berries, Agave, Minty Herbs
Lunch
~Fried Chinese Eggplant Bao Buns - Roasted Miso Aioli, Red Cabbage, Cilantro
~Thai Shrimp - Grilled Shrimp Marinated in a Chilled Carrot Sauce, Greens, Carrot Ribbons, Orange,
Sesame, Thai Basil
~Lemon Farro Salad - Warm Farro, Baby Heirloom Tomatoes, Roasted Beets, Micro Arugula, Avocado,
Pumpkin Seeds, Herbed Goat Cheese
~Soba Salad - Chilled Noodles, Carrot, Cucumber, Mango, Chilies, Peanut Sauce, Macadamias, Local Herbs
~Yellow Tail Poke Bowl - Local Caught Tuna Served Raw, Sushi Rice, Edemame, Avocado, Watermelon Radish,
Mango, Furikake
Hors d'oeuvres
~Maryland Style Crab Cake by Captain Jack - Served with Remulaude and Lemon
~Vegatarian Ceviche - Roasted Corn, Red Onion, Avocado, Blood Orange, Grapefruit, Toasted Quinoa,
Golden Beet, Corn Shoots
~Yellow Tail Tacos - Wonton Shell, Island Slaw, Wasabi Avocado Creme
~Shishito Peppers - Blistered, Tossed in Lemon, Chili Flakes, Avocado Oil, Served on Garlic Aioli
~Coconut Shrimp - Thai Chili Mango Chutney
Starter
~Watermelon & Feta, Mint, Balsamic Pearls
~Mahi Ceviche Peruvian Style, Avocado, Sweet Potato Crisp, Yellow Chili Pepper Sauce, Cilantro
~Chilled Cucumber Soup, Blue Crab, Dill, Parsley Oil
~Carrot Ribbons & Ginger, Sesame, Orange Miso Vinaigrette
~Persian Cucumbers, Sesame Pickled Daikon, Chili Oil, Cilantro
Entree
~Moroccan Spiced Duck Breast - Crisy Skin, Roasted Beetroot, Sauteed Spinach, Pearled Onion,
~Roasted Root Veg, Beetroot Pan Sauce
~White Bean & Beef Short Rib Ravioli - Slow Braise, White Bean Puree, Edemame, Arugula, Chive Oil
~Grilled Octopus - Crispy Fingerlings, Romesco, Lemon Arugula
~Butternut Squash Gnocchi - Butternit Faro Bolognese, Parsley Oil
Dessert
~Dark Chocolate Pistachio Tart
~Grilled Pineapple - Toasted Macadamia Crumble, Ginger Whip, Lavender Honey
~Chocolate Berry Mousse - Hazelnut Ice Cream, Pico Berries, Passion Fruit Sauce
~Hibiscus Strawberry Cheesecake - Lime Puree, Lime Curd, Candied Pistachio
~Lady Gala Apples - Cardamom Cream, Candied Pecans, Pomegranate Reduction
SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally sourced ingredients.
You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations.
Our chef is additionally trained at the world’s finest plant-based culinary institute, and can provide
gourmet plant-based menus upon request. Our staff will happily accommodate allergens and dietary
needs and preferences.
Reviews
What an amazing trip! My name is Ben and my wife, Leslie, and I just completed a 7-day cruise on your yacht, Sol. It was our honeymoon and we had never been on a yacht charter previously. We selected Sol based on photos and advice from the yacht broker. Our expectations for the yacht were high and we were so excited prior to the trip.
And I must say, the yacht exceeded every one of our extremely high expectations, and beyond. Sol is spectacular, and your selection of furnishings and accessories couldn’t be any better. We were proud to be on the ship and found ourselves constantly admiring and appreciating all the thought and design that created the beautiful décor and features.
We knew that Sol would be a fabulous yacht, but we didn’t realize that the ship would only serve as the platform for what was to come. The crew of Jack, Blake, Mallory and Richard made the experience come alive and they were absolutely wonderful. They anticipated and adapted to our needs and desires and were so engaged in creating something remarkable for my wife and me. They worked non-stop, but we got to know them personally and adore each one of them. There talents compliment one another and there is a culture formed by this small team that works seamlessly to create remarkable experiences.
Another huge surprise was the amazing food and drinks served throughout the trip. We didn’t anticipate that Mallory’s talents would consistently elicit comments from us that this is one of the best meals that we have ever enjoyed. Blake kept us well hydrated, served and cared for our needs, and collaborated with them to create memories for us that we never would have thought of. Richard is a hidden gem and contributes to the experience in so many ways. Jack orchestrated the many stops and places we visited, as well as assembled a great team and created an evolved culture that has everyone knowing what they stand for, where they are going and how to get there. It is apparent that all of them participate in decision-making and own the outcome of their efforts. Every one of the team members contributed at mealtimes, getting drinks into our hands and special experiences on land and in the ocean, to create special memories for life for us.
We are fortunate to travel frequently and stay in many properties that are rated as some of the best in the world. Yet, this 7-day trip was the best 7 days of vacation that we have ever experienced. From beginning to end, this experience was exceptional.
Thank you for giving your team the latitude to create a special memory for us. It was magical. We are already assembling a group of friends to share with us another experience with your wonderful team on your amazing yacht, Sol.
All the best,
Ben and Leslie
The boat itself, named Sol, was a beautiful haven for our family. Its comfort and elegance exceeded our expectations, providing a cozy retreat after each day’s exploration. The food was a delightful highlight, further enhancing our journey.
We are already eagerly anticipating our next charter with Sol. The combination of breathtaking scenery, outstanding staff, and the sheer beauty and comfort of the boat make it an experience we can’t wait to relive. Highly recommended for anyone seeking a perfect escape in the British Virgin Islands.
Gallery
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- wpcf_accommodation: Accommodating up to eight guests in four spacious ensuite staterooms, SÓL has a voluminous living space for charters.<br /> The king-sized primary cabin sits amidships within the starboard hull with a queen-sized cabin forward. The portside hull accommodates two additional queen-sized staterooms. Each guest cabin has been intricately designed for maximum space, with ample storage options and deep closets. Organic bedding has been chosen for its highest quality, natural design and eco-consciousness, to help you drift off each night on a cloud of relaxation. The ensuites are complete with charging stations, luxury non-toxic personal care products, and hairdryers, along with a desk and safe in the primary cabin.<br />
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- wpcf_price_details: <b>Please note charter times for contract</b> Boarding Time is to be 3:00PM / Disembark is 11:00AM <b> Christmas & New Year </b> 1-8 guests $125,000 Christmas must end no later than 27 December and New Years to begin no earlier than 29 December 7 night Minimum BVI ports only Inquire for other ports. $5000 Relocation fee for ALL other ports outside BVI <b>Not available for charter in the USA<b/>
- wpcf_crew: a:16:{s:4:"info";s:3936:"CAPTAIN<br /> Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines.<br /> After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. <br /> Jack is passionate about being on the water. He has spent the past 12 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is also qualified Dive Master. <br /> <br /> Jack has a contagious joy for life. If you are looking for a fun, exhilerating yet luxurious vacation that is exactly what you will get with the SOL team.<br /> <br /> CHEF<br /> Mallory grew up in Kawkawlin, Michigan spending her summers sailing on the Great lakes. She graduated from Johnson and Wales University with a degree in Hotel and Restaurant management and a concentration in Sales, meeting and event management. After graduation she managed a romantic Inn in Asheville, NC, anf went on to manage and chef in restaurants, catering companies and restaurant development. She loves to sail, free dive, water ski, scuba, and cook and travel.<br /> <br /> She has been a successful yacht chef since 2013 and obtained her Yachtmaster, Aida 2 Free diving certification and Rescue scuba Diving during this time.<br /> <br /> CHEF<br /> Sara was born and raised on a farm in North Dakota. Although seemingly landlocked she enjoyed spending summers at the family lake cabin in nearby Minnesota.<br /> <br /> Her parents raised her amongst many friends and family, always entertaining guests. Instilling a warm sense of hospitality in her personality from a young age.<br /> <br /> Having been raised on a farm, surrounded by agriculture and produce from the garden, her relationship with food has always been an important one. She is passionate about knowing where food comes from, and sources the freshest, locally grown produce and freshly caught fish.<br /> <br /> With over 6 years experience cooking aboard yachts, a yacht chef certificate, and a year cooking privately land-based, Sara is thrilled and ready to welcome guests aboard Sol for a sensory experience.<br /> <br /> STEWARDESS<br /> Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business management and the Spanish language. With dreams of seeing a different part of the world (and a chance encounter with a group of awesome seafarers while traveling Europe), she would move to Croatia every summer to work as a chef/sole stewardess on small sailing boats, a position she enjoyed for 3 summers. 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- wpcf_mainimg_description: Launched in 2023, SÓL presents silent luxury and the future of sustainability and technology. SOL's expansive 80' x 39' design offers vast bow, cockpit, saloon and flybridge areas equal to yachts twice SOL's length. This ECO Sunreef collects the sun to drive its electric motors for clean power yachting. Carefully selected materials, systems and practices place people and planet first. The finest cuisine choices include fully planted-based cruises, or the finest of any culinary preferences. SÓL’s social spaces feature comfortable seating areas crafted from natural materials. Wraparound windows frame the light and airy main salon for ocean-view panoramas, which continue in the flybridge above. SÓL’s interior blends seamlessly with the outside through aft glass doors that open to an extensive indoor-outdoor living space. An amazing crew of four (4) to make your charter experience a memorable one.
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- wpcf_menu: <p style="text-align: center;"><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;">Dining onboard with Mallory and Sara Lou</span></p> <pre style="text-align: left;"><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;"><span style="font-family: 'trebuchet ms', geneva, sans-serif;"><br /><span style="font-size: 12pt;"><strong>Breakfast</strong></span></span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Blueberry Buttermilk Hotcakes - Cream Cheese, Butter and Hot Maple Syrup, Graham Crumble, and Sausage</span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Chilaquiles Divorciadoes - a Duo of Salsa Verde and Mole Rojo, Spicy Chorizo, Black Beans, Sunny Egg, <br />Pickled Red Onion, Queso Fresco, Cilantro </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Crab Cake Egg Benedict - Homemade Toasted English Loaf, Blue Lump Crab, a Poached Egg, <br />Paprika Hollandaise </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Strawberry Coconut Crepes - Fresh Berries, Slivered Toasted Almonds, Warm Coconut Syrup </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Acai Chia Bowl - Berries, Almond & Pumpkin Seed Granola, Almond butter, Coconut Chia, <br />Goji Berries, Agave, Minty Herbs</span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Lunch</span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Fried Chinese Eggplant Bao Buns - Roasted Miso Aioli, Red Cabbage, Cilantro </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Thai Shrimp - Grilled Shrimp Marinated in a Chilled Carrot Sauce, Greens, Carrot Ribbons, Orange, <br />Sesame, Thai Basil </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Lemon Farro Salad - Warm Farro, Baby Heirloom Tomatoes, Roasted Beets, Micro Arugula, Avocado, <br />Pumpkin Seeds, Herbed Goat Cheese</span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Soba Salad - Chilled Noodles, Carrot, Cucumber, Mango, Chilies, Peanut Sauce, Macadamias, Local Herbs </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Yellow Tail Poke Bowl - Local Caught Tuna Served Raw, Sushi Rice, Edemame, Avocado, Watermelon Radish, <br />Mango, Furikake </span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Hors d'oeuvres</span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Maryland Style Crab Cake by Captain Jack - Served with Remulaude and Lemon </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Vegatarian Ceviche - Roasted Corn, Red Onion, Avocado, Blood Orange, Grapefruit, Toasted Quinoa,<br /> Golden Beet, Corn Shoots </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Yellow Tail Tacos - Wonton Shell, Island Slaw, Wasabi Avocado Creme </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Shishito Peppers - Blistered, Tossed in Lemon, Chili Flakes, Avocado Oil, Served on Garlic Aioli </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Coconut Shrimp - Thai Chili Mango Chutney </span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Starter</span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Watermelon & Feta, Mint, Balsamic Pearls </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Mahi Ceviche Peruvian Style, Avocado, Sweet Potato Crisp, Yellow Chili Pepper Sauce, Cilantro </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Chilled Cucumber Soup, Blue Crab, Dill, Parsley Oil </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Carrot Ribbons & Ginger, Sesame, Orange Miso Vinaigrette </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Persian Cucumbers, Sesame Pickled Daikon, Chili Oil, Cilantro </span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Entree </span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Moroccan Spiced Duck Breast - Crisy Skin, Roasted Beetroot, Sauteed Spinach, Pearled Onion,<br />~Roasted Root Veg, Beetroot Pan Sauce </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~White Bean & Beef Short Rib Ravioli - Slow Braise, White Bean Puree, Edemame, Arugula, Chive Oil <br /></span><span style="font-size: 12pt;">~Grilled Octopus - Crispy Fingerlings, Romesco, Lemon Arugula<br />~Butternut Squash Gnocchi - Butternit Faro Bolognese, Parsley Oil</span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Dessert </span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Dark Chocolate Pistachio Tart </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Grilled Pineapple - Toasted Macadamia Crumble, Ginger Whip, Lavender Honey<br />~Chocolate Berry Mousse - Hazelnut Ice Cream, Pico Berries, Passion Fruit Sauce<br />~Hibiscus Strawberry Cheesecake - Lime Puree, Lime Curd, Candied Pistachio<br />~Lady Gala Apples - Cardamom Cream, Candied Pecans, Pomegranate Reduction<br /><br /><br /><span style="font-weight: 400;"><br /><br /><br />SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally sourced ingredients.<br />You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations. <br />Our chef is additionally trained at the world’s finest plant-based culinary institute, and can provide <br />gourmet plant-based menus upon request. Our staff will happily accommodate allergens and dietary <br />needs and preferences. </span><br /></span></span></pre>
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- wpcf_video:
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- wpcf_yachtLogo: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8196/8196brochure99.jpg
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- wpcf_other_entertainment: Sol will offer a tablet to guests for WiFi, Netflix, and other streamable entertainment for use while onboard.
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- wpcf_captain_only:
- wpcf_kingcabins: 1
- wpcf_queencabins: 3
- wpcf_singlecabins: 0
- wpcf_doublecabins: 0
- wpcf_twincabins: 0
- wpcf_pullmancabins: 0
- wpcf_refit:
- wpcf_deck_shower: Yes
- wpcf_bimini: Yes
- wpcf_voltages: 110 MAIN & 220
- wpcf_homecountry: Greece
- wpcf_fuel:
- cruising_speed:
- max_speed:
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";s:17:"yachtScubaOnboard";s:35:"Yacht offers Rendezvous Diving only";s:17:"yachtResortCourse";s:0:"";s:15:"yachtFullCourse";s:0:"";s:16:"yachtLicenseInfo";s:1:"-";s:15:"yachtCompressor";s:11:"Not Onboard";s:17:"yachtNumDiveTanks";s:1:"0";s:11:"yachtNumBCS";s:1:"0";s:12:"yachtNumRegs";s:1:"0";s:16:"yachtNumWetSuits";s:1:"0";s:15:"yachtNumWeights";s:1:"0";s:14:"yachtNumDivers";s:1:"0";s:13:"yachtNumDives";s:0:"";s:18:"yachtNumNightDives";s:1:"0";s:18:"yachtNumDiveLights";s:1:"0";s:13:"yachtDiveInfo";s:0:"";s:14:"yachtDiveCosts";s:0:"";s:9:"yachtPic1";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8196/8196brochure1.jpg";s:10:"yachtDesc1";s:949:"Launched in 2023, SÓL presents silent luxury and the future of sustainability and technology. SOL's expansive 80' x 39' design offers vast bow, cockpit, saloon and flybridge areas equal to yachts twice SOL's length. This ECO Sunreef collects the sun to drive its electric motors for clean power yachting. 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";s:16:"yachtCommunicate";s:0:"";s:15:"yachtSummerArea";s:71:"Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)";s:15:"yachtWinterArea";s:30:"Caribbean Virgin Islands (BVI)";s:12:"yachtShowers";s:1:"4";s:15:"yachtWashBasins";s:1:"4";s:10:"yachtHeads";s:1:"4";s:18:"yachtElectricHeads";s:1:"4";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:7742:"<p style="text-align: center;"><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;">Dining onboard with Mallory and Sara Lou</span></p> <pre style="text-align: left;"><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;"><span style="font-family: 'trebuchet ms', geneva, sans-serif;"><br /><span style="font-size: 12pt;"><strong>Breakfast</strong></span></span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Blueberry Buttermilk Hotcakes - Cream Cheese, Butter and Hot Maple Syrup, Graham Crumble, and Sausage</span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Chilaquiles Divorciadoes - a Duo of Salsa Verde and Mole Rojo, Spicy Chorizo, Black Beans, Sunny Egg, <br />Pickled Red Onion, Queso Fresco, Cilantro </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Crab Cake Egg Benedict - Homemade Toasted English Loaf, Blue Lump Crab, a Poached Egg, <br />Paprika Hollandaise </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Strawberry Coconut Crepes - Fresh Berries, Slivered Toasted Almonds, Warm Coconut Syrup </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Acai Chia Bowl - Berries, Almond & Pumpkin Seed Granola, Almond butter, Coconut Chia, <br />Goji Berries, Agave, Minty Herbs</span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Lunch</span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Fried Chinese Eggplant Bao Buns - Roasted Miso Aioli, Red Cabbage, Cilantro </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Thai Shrimp - Grilled Shrimp Marinated in a Chilled Carrot Sauce, Greens, Carrot Ribbons, Orange, <br />Sesame, Thai Basil </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Lemon Farro Salad - Warm Farro, Baby Heirloom Tomatoes, Roasted Beets, Micro Arugula, Avocado, <br />Pumpkin Seeds, Herbed Goat Cheese</span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Soba Salad - Chilled Noodles, Carrot, Cucumber, Mango, Chilies, Peanut Sauce, Macadamias, Local Herbs </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Yellow Tail Poke Bowl - Local Caught Tuna Served Raw, Sushi Rice, Edemame, Avocado, Watermelon Radish, <br />Mango, Furikake </span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Hors d'oeuvres</span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Maryland Style Crab Cake by Captain Jack - Served with Remulaude and Lemon </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Vegatarian Ceviche - Roasted Corn, Red Onion, Avocado, Blood Orange, Grapefruit, Toasted Quinoa,<br /> Golden Beet, Corn Shoots </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Yellow Tail Tacos - Wonton Shell, Island Slaw, Wasabi Avocado Creme </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Shishito Peppers - Blistered, Tossed in Lemon, Chili Flakes, Avocado Oil, Served on Garlic Aioli </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Coconut Shrimp - Thai Chili Mango Chutney </span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Starter</span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Watermelon & Feta, Mint, Balsamic Pearls </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Mahi Ceviche Peruvian Style, Avocado, Sweet Potato Crisp, Yellow Chili Pepper Sauce, Cilantro </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Chilled Cucumber Soup, Blue Crab, Dill, Parsley Oil </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Carrot Ribbons & Ginger, Sesame, Orange Miso Vinaigrette </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Persian Cucumbers, Sesame Pickled Daikon, Chili Oil, Cilantro </span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Entree </span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Moroccan Spiced Duck Breast - Crisy Skin, Roasted Beetroot, Sauteed Spinach, Pearled Onion,<br />~Roasted Root Veg, Beetroot Pan Sauce </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~White Bean & Beef Short Rib Ravioli - Slow Braise, White Bean Puree, Edemame, Arugula, Chive Oil <br /></span><span style="font-size: 12pt;">~Grilled Octopus - Crispy Fingerlings, Romesco, Lemon Arugula<br />~Butternut Squash Gnocchi - Butternit Faro Bolognese, Parsley Oil</span><br /><br /><strong><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">Dessert </span></strong><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Dark Chocolate Pistachio Tart </span><br /><span style="font-family: 'trebuchet ms', geneva, sans-serif; font-size: 12pt;">~Grilled Pineapple - Toasted Macadamia Crumble, Ginger Whip, Lavender Honey<br />~Chocolate Berry Mousse - Hazelnut Ice Cream, Pico Berries, Passion Fruit Sauce<br />~Hibiscus Strawberry Cheesecake - Lime Puree, Lime Curd, Candied Pistachio<br />~Lady Gala Apples - Cardamom Cream, Candied Pecans, Pomegranate Reduction<br /><br /><br /><span style="font-weight: 400;"><br /><br /><br />SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally sourced ingredients.<br />You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations. <br />Our chef is additionally trained at the world’s finest plant-based culinary institute, and can provide <br />gourmet plant-based menus upon request. Our staff will happily accommodate allergens and dietary <br />needs and preferences. </span><br /></span></span></pre>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8196/8196menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8196/8196menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8196/8196menu3.jpg";s:13:"yachtMenu4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8196/8196menu4.jpg";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";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:"4";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:18:"John (Jack) Gorman";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:4:"1965";s:15:"yachtCaptainLic";s:11:"USCG Master";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:17:"Mallory Patterson";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:8:"American";s:15:"yachtCrewYrBorn";s:4:"1988";s:12:"yachtCrewLic";s:14:"RYA YM Coastal";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3936:"CAPTAIN<br /> Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines.<br /> After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. <br /> Jack is passionate about being on the water. He has spent the past 12 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is also qualified Dive Master. <br /> <br /> Jack has a contagious joy for life. If you are looking for a fun, exhilerating yet luxurious vacation that is exactly what you will get with the SOL team.<br /> <br /> CHEF<br /> Mallory grew up in Kawkawlin, Michigan spending her summers sailing on the Great lakes. She graduated from Johnson and Wales University with a degree in Hotel and Restaurant management and a concentration in Sales, meeting and event management. After graduation she managed a romantic Inn in Asheville, NC, anf went on to manage and chef in restaurants, catering companies and restaurant development. She loves to sail, free dive, water ski, scuba, and cook and travel.<br /> <br /> She has been a successful yacht chef since 2013 and obtained her Yachtmaster, Aida 2 Free diving certification and Rescue scuba Diving during this time.<br /> <br /> CHEF<br /> Sara was born and raised on a farm in North Dakota. Although seemingly landlocked she enjoyed spending summers at the family lake cabin in nearby Minnesota.<br /> <br /> Her parents raised her amongst many friends and family, always entertaining guests. Instilling a warm sense of hospitality in her personality from a young age.<br /> <br /> Having been raised on a farm, surrounded by agriculture and produce from the garden, her relationship with food has always been an important one. She is passionate about knowing where food comes from, and sources the freshest, locally grown produce and freshly caught fish.<br /> <br /> With over 6 years experience cooking aboard yachts, a yacht chef certificate, and a year cooking privately land-based, Sara is thrilled and ready to welcome guests aboard Sol for a sensory experience.<br /> <br /> STEWARDESS<br /> Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business management and the Spanish language. With dreams of seeing a different part of the world (and a chance encounter with a group of awesome seafarers while traveling Europe), she would move to Croatia every summer to work as a chef/sole stewardess on small sailing boats, a position she enjoyed for 3 summers. She loved it so much she decided to move to the Caribbean and make it her career. <br /> Blake is elated to now be joining the Sol team. Her pleasant, “Minnesota Nice” demeanor and charming personality make her a wonderful Stewardess, ready to greet and care for guests. She loves to whip up cocktails, share wild travel stories, and will make you feel right at home!<br /> <br /> <br /> <br /> ";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:72:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8196/8196crew1";s:13:"yachtCrew2Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8196/8196crew2.jpg";s:13:"yachtCrew3Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8196/8196crew3.jpg";s:13:"yachtCrew4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8196/8196crew4.jpg";s:13:"yachtCrew5Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8196/8196crew5.jpg";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:12:"Captain Jack";s:14:"yachtCrew2Name";s:8:"Mallory ";s:14:"yachtCrew3Name";s:9:"Sara Lou ";s:14:"yachtCrew4Name";s:6:"Blake ";s:14:"yachtCrew5Name";s:8:"Richard ";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:4:"Chef";s:15:"yachtCrew3Title";s:4:"Chef";s:15:"yachtCrew4Title";s:10:"Stewardess";s:15:"yachtCrew5Title";s:13:"First Officer";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:"TBA";s:13:"yachtHomePort";s:2:"NA";s:14:"yachtWBasePort";s:3:"BVI";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:2:"No";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:58:"Other - Bahamas, Caribbean itineraries and pickups inquire";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:"1";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:6:"Stream";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:3499:"SOL is not available for charter in the USA<br /> <br /> Please ask for broker friendly PDF <br /> Please inquire about SOL preference sheet or download here:<br /> https://netorg864323.sharepoint.com/:b:/g/Ee_LjhtY6KJIo2FBfZdzBAYBzJ8sbPo63Ws-hWo89xI2Pg?e=uESF6S <br /> <br /> All amenities available at this time and up to date. While every effort will be made to stay up to date, unforeseen circumstances may result in substitutions at the time of the charter.<br /> <br /> ~Boarding Time is to be 3:00PM / Disembark is 11:00AM<br /> ~Min 72 Hour Turnaround<br /> ~No Sleepaboards<br /> ~Maximum number of guests is 8 regardless of age<br /> ~Yacht operates on Caribbean terms<br /> ~Not available for charter in the USA<br /> <br /> SPECIAL CONDITIONS:<br /> 1.Crew gratuities are customary & usual at around 15-20% of the total Charter Rate. Given at the CHARTERER's discretion, depending on the level of service received.<br /> 2. Smoking permitted only in areas designated by the Captain.<br /> 3. Fishing is available subject to local laws and acquisition of proper permits. Every person that fishes in the BVI needs a license. All fishing licenses government documentation, etc. are the responsibility of the CHARTERER.<br /> 4. No pets are permitted.<br /> 5. Children are the direct responsibility of the charter guests.<br /> 6. Specific dockage/marina requests cannot be guaranteed unless a credit card is provided in advance and availability is noted at that time.<br /> 7. Any damage caused by any guest to the yacht and/or the yachts equipment shall be paid by the CHARTERER.<br /> 8. If an official government travel ban and/or quarantine is issued due to Covid-19 or other infectious disease, be it for either incoming or departures, by the country of residence, the country of charter embarkation, or country of charter disembarkation for the YACHT, as noted on page one of the Agreement, prior to the commencement of the CHARTER PERIOD, the CHARTERER & OWNER shall agree in writing to re-schedule the original CHARTER PERIOD to a one-time mutually agreed period, based upon location and availability of the YACHT, and to take place within one year of the original charter dates.<br /> 9. Both parties shall use their best efforts to avoid the spread of infection, particularly COVID-19 disease, during the charter. Both parties understand and accept that, even with the most stringent measures in place, a level of risk may remain. If, despite their best efforts, any member of the Charter Party or Crew become infected during or within 14 days of the end of the charter, each party agrees not to seek damages from the other party.<br /> 10. It is the responsibility of the CHARTERER to ensure that all their guests meet all travel requirements to and from the port of embarkation/disembarkation and for the countries to be visited during the charter.<br /> 11. Charterer acknowledges that only contracted guests are to sail and dine aboard the yacht and have use of onboard water sports equipment.<br /> 12. Liability Waiver required to be signed all charter guests<br /> <br /> Please ask for Liability Waiver<br /> Or download here: https://netorg864323.sharepoint.com/:b:/g/EXpP7j1ifdRAshv5XGcD0PMBqY_zaZ8WsgNkiRE9aYcm6g?e=6Qhgf2<br /> <br /> Crew Gratuity Options: Cash, 4 equal venmo, 4 equal $USD checks. <br /> <br /> Vegan Ventures Holdings LTD<br /> Governors Square<br /> 23 Lime tree Bay Ave<br /> Grand Cayman, KI-1102";s:10:"yachtNumGC";i:2;s:13:"yachtGC1Title";s:28:"March 2024 Honeymoon Charter";s:8:"yachtGC1";s:2939:"Message to the Yacht Owner:<br /> <br /> What an amazing trip! My name is Ben and my wife, Leslie, and I just completed a 7-day cruise on your yacht, Sol. It was our honeymoon and we had never been on a yacht charter previously. We selected Sol based on photos and advice from the yacht broker. Our expectations for the yacht were high and we were so excited prior to the trip. <br /> <br /> And I must say, the yacht exceeded every one of our extremely high expectations, and beyond. Sol is spectacular, and your selection of furnishings and accessories couldn’t be any better. We were proud to be on the ship and found ourselves constantly admiring and appreciating all the thought and design that created the beautiful décor and features.<br /> <br /> We knew that Sol would be a fabulous yacht, but we didn’t realize that the ship would only serve as the platform for what was to come. The crew of Jack, Blake, Mallory and Richard made the experience come alive and they were absolutely wonderful. They anticipated and adapted to our needs and desires and were so engaged in creating something remarkable for my wife and me. They worked non-stop, but we got to know them personally and adore each one of them. There talents compliment one another and there is a culture formed by this small team that works seamlessly to create remarkable experiences.<br /> <br /> Another huge surprise was the amazing food and drinks served throughout the trip. We didn’t anticipate that Mallory’s talents would consistently elicit comments from us that this is one of the best meals that we have ever enjoyed. Blake kept us well hydrated, served and cared for our needs, and collaborated with them to create memories for us that we never would have thought of. Richard is a hidden gem and contributes to the experience in so many ways. Jack orchestrated the many stops and places we visited, as well as assembled a great team and created an evolved culture that has everyone knowing what they stand for, where they are going and how to get there. It is apparent that all of them participate in decision-making and own the outcome of their efforts. Every one of the team members contributed at mealtimes, getting drinks into our hands and special experiences on land and in the ocean, to create special memories for life for us.<br /> <br /> We are fortunate to travel frequently and stay in many properties that are rated as some of the best in the world. Yet, this 7-day trip was the best 7 days of vacation that we have ever experienced. From beginning to end, this experience was exceptional. <br /> <br /> Thank you for giving your team the latitude to create a special memory for us. It was magical. We are already assembling a group of friends to share with us another experience with your wonderful team on your amazing yacht, Sol.<br /> <br /> All the best,<br /> Ben and Leslie <br /> ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:14:"Christmas 2023";s:8:"yachtGC2";s:951:"I recently chartered the boat Sol for an unforgettable adventure in the British Virgin Islands, and it was nothing short of spectacular. Captain Jack orchestrated the perfect tour, navigating us through the stunning islands with expertise and charm. The staff, including Richard, Blake, and Mallory, were exceptional, adding to the overall amazing experience.<br /> <br /> The boat itself, named Sol, was a beautiful haven for our family. Its comfort and elegance exceeded our expectations, providing a cozy retreat after each day’s exploration. The food was a delightful highlight, further enhancing our journey.<br /> <br /> We are already eagerly anticipating our next charter with Sol. The combination of breathtaking scenery, outstanding staff, and the sheer beauty and comfort of the boat make it an experience we can’t wait to relive. Highly recommended for anyone seeking a perfect escape in the British Virgin Islands.<br /> ";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";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:27:"Vegan Ventures Holdings LTD";s:20:"yachtContractAddress";s:59:"Governors Square 23 Lime tree Bay Ave Grand Cayman, KI-1102";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:6:"Cayman";s:16:"yachtInsHomeport";s:10:"Georgetown";s:11:"yachtRegNum";s:6:"753187";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Regency // BVI";s:16:"yachtManagerName";s:12:"Heather Wood";s:17:"yachtManagerPhone";s:14:"1.284.495.1970";s:16:"yachtManagerToll";s:14:"1.800.524.7676";s:17:"yachtManagerEmail";s:29:"calendar@regencyvacations.com";}
- location_details: Other - Bahamas, Caribbean itineraries and pickups inquire
- helipad: No
- sailing_instructor:
- lengthm: 24.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: <b>Please note charter times for contract</b> Boarding Time is to be 3:00PM / Disembark is 11:00AM <b> Christmas & New Year </b> 1-8 guests $125,000 Christmas must end no later than 27 December and New Years to begin no earlier than 29 December 7 night Minimum BVI ports only Inquire for other ports. $5000 Relocation fee for ALL other ports outside BVI <b>Not available for charter in the USA<b/>
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: calendar@regencyvacations.com
- ca: Regency // BVI
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8196/4
- 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:988:"SOL's design and operations lead the yachting industry in sustainability. SOL's cutting-edge technologies and systems minimize emissions and waste. Its electric propulsion system runs silently and odor-free with carbon-free electricity whenever possible. SOL's large solar panels (21 kW) fuel battery banks, propulsion and house power needs. Generators are only run briefly, if necessary, to re-charge the large battery system. Energy demand is minimized with a best-in-class high-efficiency cooling system, and eco water makers. SOL's waste management features on-board composting, and shipping and disposal of single-use water bottles is eliminated with its on-board water-making and re-usable bottles. Its cleaning supplies and personal care products are the safest, non-toxic and reef-safe products available. All decor, furniture, and finishes are vegan (no animal products). Food is sourced from local growers as much as possible, reducing emissions and supporting small farmers. ";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";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:19:"Trolling / zcasting";s:4:"rods";s:22:"2 Trolling / 1 Casting";s:16:"deep_sea_fishing";s:0:"";}
- flag: TBA
- captain_nation: American
- crew_nationality: American
- jacuzzi: 1
- jetski: 1
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>SOL 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 2024 </td> <td>$92,500</td> <td>$95,000</td> <td>$95,000</td> <td>$97,500</td> <td>$97,500</td> <td>$100,000</td> <td>$100,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$92,500</td> <td>$95,000</td> <td>$95,000</td> <td>$97,500</td> <td>$97,500</td> <td>$100,000</td> <td>$100,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$92,500</td> <td>$95,000</td> <td>$95,000</td> <td>$97,500</td> <td>$97,500</td> <td>$100,000</td> <td>$100,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1717369692
- mo_youtube: a:2:{s:7:"updated";i:1726463826;s:5:"links";a:0:{}}
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> March 2024 Honeymoon Charter</div><div class='clr'></div><div style='text-align:left;'>Message to the Yacht Owner:<br /> <br /> What an amazing trip! My name is Ben and my wife, Leslie, and I just completed a 7-day cruise on your yacht, Sol. It was our honeymoon and we had never been on a yacht charter previously. We selected Sol based on photos and advice from the yacht broker. Our expectations for the yacht were high and we were so excited prior to the trip. <br /> <br /> And I must say, the yacht exceeded every one of our extremely high expectations, and beyond. Sol is spectacular, and your selection of furnishings and accessories couldn’t be any better. We were proud to be on the ship and found ourselves constantly admiring and appreciating all the thought and design that created the beautiful décor and features.<br /> <br /> We knew that Sol would be a fabulous yacht, but we didn’t realize that the ship would only serve as the platform for what was to come. The crew of Jack, Blake, Mallory and Richard made the experience come alive and they were absolutely wonderful. They anticipated and adapted to our needs and desires and were so engaged in creating something remarkable for my wife and me. They worked non-stop, but we got to know them personally and adore each one of them. There talents compliment one another and there is a culture formed by this small team that works seamlessly to create remarkable experiences.<br /> <br /> Another huge surprise was the amazing food and drinks served throughout the trip. We didn’t anticipate that Mallory’s talents would consistently elicit comments from us that this is one of the best meals that we have ever enjoyed. Blake kept us well hydrated, served and cared for our needs, and collaborated with them to create memories for us that we never would have thought of. Richard is a hidden gem and contributes to the experience in so many ways. Jack orchestrated the many stops and places we visited, as well as assembled a great team and created an evolved culture that has everyone knowing what they stand for, where they are going and how to get there. It is apparent that all of them participate in decision-making and own the outcome of their efforts. Every one of the team members contributed at mealtimes, getting drinks into our hands and special experiences on land and in the ocean, to create special memories for life for us.<br /> <br /> We are fortunate to travel frequently and stay in many properties that are rated as some of the best in the world. Yet, this 7-day trip was the best 7 days of vacation that we have ever experienced. From beginning to end, this experience was exceptional. <br /> <br /> Thank you for giving your team the latitude to create a special memory for us. It was magical. We are already assembling a group of friends to share with us another experience with your wonderful team on your amazing yacht, Sol.<br /> <br /> All the best,<br /> Ben and Leslie <br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Christmas 2023</div><div class='clr'></div><div style='text-align:left;'>I recently chartered the boat Sol for an unforgettable adventure in the British Virgin Islands, and it was nothing short of spectacular. Captain Jack orchestrated the perfect tour, navigating us through the stunning islands with expertise and charm. The staff, including Richard, Blake, and Mallory, were exceptional, adding to the overall amazing experience.<br /> <br /> The boat itself, named Sol, was a beautiful haven for our family. Its comfort and elegance exceeded our expectations, providing a cozy retreat after each day’s exploration. The food was a delightful highlight, further enhancing our journey.<br /> <br /> We are already eagerly anticipating our next charter with Sol. The combination of breathtaking scenery, outstanding staff, and the sheer beauty and comfort of the boat make it an experience we can’t wait to relive. Highly recommended for anyone seeking a perfect escape in the British Virgin Islands.<br /> </div><div class='clr'></div> </div>
- reviewscount: 4