la-speranza
Yacht Details
| Type | Cat |
| Builder | Lagoon |
| Year Built | 2020 |
| Size: | 50.00 Ft |
| Beam: | 26.7 |
| Draft: | 4.7 |
| Max Guests: | 6 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed 8, Max Speed 12 |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Yacht Specifications
| Type | Builder | Year Built | Size | Beam | Draft |
|---|---|---|---|---|---|
| Cat | Lagoon | 2020 | 50.00 Ft | 26.7 | 4.7 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 3 | 0 King's & 3 Queen's |
| Summer Area | Winter Area |
|---|---|
| Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodations
Accommodation Description:
| Cabins: | 3 |
| Queen(s): | 3 |
| Showers: | 2 |
| Wash Basins: | 2 |
| Heads: | 2 |
| Electric Heads: | 2 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | No |
| Hammock: | Yes |
| Deck Shower: | Yes |
| Bimini: | No |
| Hair Dryer: | No |
Technical Details
| Cruise Speed: | 8 |
| Max Speed: | 12 |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 12v/120v/230v |
| Water Maker: | Yes |
| Ice Maker: | No |
Charter Types
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Bbq: | No |
| Gay Charters: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Transom steps only |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Sam Baker |
| Nationality : | US |
| Number of Crew: | 2 |
Captain Sam Baker
Captain Sam was born and raised in the beautiful coastal town of Beaufort, SC. Growing up he was often on the water, whether it was deep sea fishing, shrimping, water skiing, knee boarding or swimming, most activities included a boat and water! He comes from a large family that was well known around town for their hospitality and love of food, and that legacy continues with him today. Entertaining is in his blood, whether it’s game night, being a tour guide, or showing you how to sail, Sam’s upbeat personality is sure to shine through. Snorkeling and spear fishing are at the top of his list of fun things to do, along with hiking and exploring new and exciting places. No matter the activity, he is sure to keep you entertained and laughing all along the way!
Along with having over 5,000 nautical miles under his belt, he also has his captains license and has completed all the safety training in STCW to ensure his guests can have a great time and know their captain will keep them safe at all times.
Chef Carrie Baker
Carrie was born in the suburbs of Chicago, then at the age of 14 she moved with her family to Beaufort, SC. It was there that she met Sam and the story is one she can’t wait to share! Along with the title of “mom” comes a lot of cooking! Carrie has always enjoyed preparing delicious and healthy food sourced from local ingredients. She can accommodate guests with different dietary restrictions such as gluten and dairy free, vegetarian and pescatarian. Carrie also has a love for baking and guests can enjoy waking up to the amazing smell of fresh bread baking in the oven! Regardless of the preferences, guests are sure to enjoy Chef Carrie’s culinary creations!
When not in the galley, Carrie enjoys snorkeling, scuba diving, paddle boarding, hiking, and going for long walks on the beach looking for sea glass to make jewelry and crafts. She also enjoys a good game night, too!
Crew Bio
We have been happily married for 28 years and have children that Carrie was able to homeschool while we lived in Beaufort, SC. Having lived in a coastal town, it allowed us to grow our love of the ocean. As homebuilders running our own company for over twenty years, we realized that we wanted a hobby that was a little slower pace and quiet. So, in 2016 bought our first sailboat; a 23 ft O’Day Tempest! After learning to sail on Lake Murray in SC and loving it, we decided to try out ocean sailing and booked a charter in Grenada the summer of 2019. We were hooked! It was from this trip that we knew we wanted to make this a lifestyle and share it with others. By 2020, we had upgraded to a 42 ft sailboat and have since logged over 5,000 nautical miles including sailing in the Virgin Islands.
We love everything the islands have to offer and would love to share that with our guests too! From snorkeling with turtles to diving shipwrecks, hiking to ruins and learning their incredible history to relaxing on gorgeous beaches and experiencing the vibrant beach bars, we will be able to cater to our guests’ preferences and give them memories they will never forget and a vacation of a lifetime!
Water Entertainment
| Dinghy: | 14' Highfield |
| Dinghy Hp: | 30 |
| Dinghy Pax: | 8 |
| Adult Wskis: | No |
| Kids Skis: | No |
| Jet Skis: | No |
| Wave Run: | No |
| Knee Board: | No |
| Wind Surf: | No |
| Gear Snorkel: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Float Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder: | Stern Sugar Scoops |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | 2 Trolling 1 Spinning |
| Num Fish Rods: | 2 |
| Under Water Cam: | 0 |
| Other Toys: | 2 extra large bow bean bags 1 Subwing 1 Sunchill 1 Lillypad 1 Wakeboard 2 Floating hammock chairs Lobster tickle stick * Has BVI Fishing License * |
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
| License Info: | - |
| Compressor: | Not Onboard |
| Num Dive Tanks: | 0 |
| Num Bcs: | 0 |
| Num Regs: | 0 |
| Num Weights: | 0 |
| Num Divers: | 0 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 0 |
Onboard Entertainment
| Vcr Dvd: | Yes |
| Num Dvd: | No |
| Num Cds: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| Num Dine In: | 6 |
| Other Entertain: | Suitable for up to 4-6 guests (see layout). 5th and 6th guests must be comfortable sharing a head with another guest cabin. |
Rate Details
| High Rate | $21,000 per Week |
| Low Rate | $17,700 per Week |
| Rates are : | Inclusive |
Additional Price Details
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands
Pick Up/Drop Off: Tortola preferred, inquire about other options
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF BOARD:
SUBTRACT $150 per person from weekly rate.
Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
2@$20,450 | 3@$21,050 | 4@$21,650 | 5@$22,250 | 6@$22,600
LOCAL FARE:
SUBTRACT $75 per person from weekly rate.
Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
2@$20.600 | 3@$21,275 | 4@$21,950 | 5@$22,625 | 6@$23,050
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only
Christmas: $27,500 *Already Booked*
New Years: $29,000 *Already Booked*
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
DAY BREAK
Frittata filled with assorted fresh veggies, sausage, goat cheese, topped with parmesan cheese and baked to perfection.
Avocado toast…artisan style bread, toasted and slathered with fresh avocado, topped with an over easy egg and bacon crumbles. Served with a side of fresh fruit.
French toast served with real maple syrup, fresh berries and homemade whipped cream. A side of sausage links finishes up this beautiful breakfast.
Breakfast Burritos…sausage, eggs, avocado, black beans, sour cream, shredded cheddar cheese, diced onion and peppers served on warmed flour tortillas.
Southern style homemade biscuits and sausage gravy…no further description necessary!
Fruit and yogurt board…vanilla greek yogurt, assorted fresh fruit and crunchy granola, topped
off with drizzled honey.
MIDDAY
Caribbean salad…crisp romaine lettuce, grated carrot, fresh diced pineapple, raisins, shredded coconut and jerk shrimp, topped with a citrus vinaigrette.
Poke bowl…sushi rice, avocado, pickled red onions, cucumber, shredded cabbage, marinated tuna. Topped with a drizzle of homemade yum yum sauce, sprinkled with sesame seeds and furikake.
Mediterranean quinoa bowl…a base of quinoa, topped with sliced cucumbers, shredded carrots, cherry tomatoes, pickled red onions, crispy roasted chickpeas, and sauteed chicken.
Grilled cheese and homemade tomato soup…beautifully crisp grilled cheese with plenty of melty cheese, served alongside a bowl of homemade tomato soup, just perfect for dipping!
Chicken salad sandwiches…moist, delicious homemade chicken salad on toasted bread, served with a side of crunchy potato chips.
HORS D'OEUVRES
Mini sweet peppers stuffed with a filling of cream cheese, sausage and herbs, baked to a melty, toasty perfection.
Charcuterie board…filled with assorted meats, cheeses, fruits, veggies, nuts, pretzels, and dips.
Tortilla chips served with salsa and fresh homemade guacamole.
Fresh homemade spinach dip served with pita chips.
Crostini topped with herbed cream cheese and smoked salmon.
MAIN
Pasta with homemade herby white sauce, topped with paprika chicken and a side of roasted veggies.
Pan seared ribeye steak, potatoes and garlic parmesan brussels sprouts.
Low Country Boil…a classic southern recipe famous along the South Carolina coast, this cajun dish features kielbasa sausage, potatoes, corn on the cob and shrimp along with butter and Old Bay Seasoning.
Blackened Mahi Mahi, served on a bed of cilantro lime rice with a side of fresh homemade mango and pineapple salsa.
Caribbean Fish tacos…filled with crunchy, sweet and spicy coleslaw, grilled fish, rice and mango salsa, topped with homemade chipotle crema.
DESSERT
Chocolate mousse…light, and smooth, topped with homemade whipped cream.
Strawberry Shortcake…delicious buttery pound cake topped with homemade strawberry topping and whipped cream.
Ice cream sandwiches…homemade chocolate chip cookies filled with vanilla ice cream, edges rolled in various toppings such as shredded coconut, chopped pecans, chocolate chips, etc…
Deconstructed S’mores…layers of graham cracker crumbles, homemade chocolate pudding, and marshmallow fluff, topped off with a Hershey’s chocolate.
Bananas Foster…bananas cooked in a buttery rum sauce, served over vanilla ice cream.
Rum Cake…homemade buttery rum cake topped with a decadent rum glaze.
SHIP'S BAR
Cosmopolitan
Rum Punch
Tropical mimosa
Painkiller
Variety of fresh infused water
Standard ship’s bar will include:
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona