memento-amori
Yacht Details
| Type | Cat |
| Builder | Bali Catamarans |
| Year Built | 2023 |
| Size: | 48.00 Ft |
| Beam: | 26 |
| Draft: | 5 |
| Max Guests: | 10 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed 8, Max Speed 11 |
| 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 | Bali Catamarans | 2023 | 48.00 Ft | 26 | 5 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 5 | 0 King's & 4 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: 4 Queens, 1 Bunk Cabin
| Cabins: | 5 |
| Queen(s): | 4 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | No |
| Hammock: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | Yes |
Technical Details
| Cruise Speed: | 8 |
| Max Speed: | 11 |
| Generator: | 13.5kw Genset |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
Charter Types
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Bbq: | Yes |
| Gay Charters: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Sugar Scoops only |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Edward Horak |
| Nationality : | |
| Number of Crew: | 2 |
Captain Ed
Ed is a seasoned USCG-licensed Master with over 90,000 nautical miles of experience, including multiple transits of both the Suez and Panama Canals and crossings of the Pacific and Atlantic. His extensive five-star private and charter yacht experience spans the USA East Coast, Bahamas, U.S. and British Virgin Islands, Venezuela’s coastal islands, the ABC Islands, Tahiti, Marshall Islands, Palau, Philippines, Thailand, Malaysia, Indonesia, Maldives, the Mediterranean, and the Middle East. He’s also a proud member of the Trusty Shellbacks of King Neptune.
Growing up on the waters of Long Island’s South Shore—between New York City and the Hamptons—Ed developed a passion for the outdoors. An avid sailor, skier, and outdoorsman, he’s also a decent golfer when time allows. Most recently, Ed has enjoyed exploring the Northern and Southern Rockies in Northwest Montana during his free time.
With a Master’s Degree in Environmental Management, Ed has managed multiple charter fleets across Long Island’s North and South Shores, New York Harbor, and the Virgin Islands. He has owned his own sailing school and is experienced in business operations. Ed’s career has included roles as Captain, Chief Mate, Bosun, Engineer, and Deckhand on luxury motor yachts up to 250 feet, with global itineraries, including several circumnavigations.
Ed is now island-hopping with guests around the U.S. and British Virgin Islands aboard Memento Amori, where he helps people experience the vacation of a lifetime.
Chef Desiree
Desiree, a seasoned chef and stewardess, is your go-to professional aboard our 48ft catamaran cruising through the USVI and BVI. Born in Arkansas and raised on Long Island, Desiree's diverse upbringing, from the bustling streets of Manhattan to the rustic trails of the Ozarks, has shaped her culinary skills and adaptability. She graduated from Johnson and Wales University in Miami in 2000 and refined her craft under top chefs in vibrant locales like South Beach, the Hamptons, San Francisco, and Hawaii, before excelling as a top sales producer for Sysco Foods.
In 2016, Desiree transitioned from high-end restaurants to the dynamic world of yachting, driven by her passion for new cultures and challenges. Her culinary creations reflect her travels across 14 countries and her time living in destinations such as Bali and Bocas del Toro, where she embraced local flavors and cooking techniques. Onboard, she’s not just the chef but also the bartender and the heart of daily operations, ensuring every guest has an unforgettable experience.
Her cooking is deeply influenced by her Puerto Rican and Italian heritage, promising meals that are healthy, flavorful, and satisfying without leaving you feeling overly full. Whether she's crafting a sophisticated menu or mixing the perfect cocktail, Desiree’s boundless energy, love for the outdoors, and commitment to service excellence make her an indispensable part of our team.
Water Entertainment
| Dinghy: | 13ft Zar Mini |
| 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: | 2 |
| Scurfer: | No |
| Wake Board: | No |
| Float Mats: | Yes |
| Swim Platform: | Scoop Steps |
| Boarding Ladder: | Stern Sugar Scoops |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | 1 Trolling |
| Num Fish Rods: | 1 |
| Under Water Cam: | No |
| Other Toys: | 18.9ft x6.8 Floating Mat |
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: | No |
| Num Books: | No |
| Num Dine In: | 8 |
Rate Details
| High Rate | $25,000 per Week |
| Low Rate | $21,700 per Week |
| Rates are : | Inclusive |
Additional Price Details
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
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 OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$21,700 | 3@$22,050 | 4@$22,400 | 5@$22,750 | 6@$23,100 | 7@$23,450 | 8@$23,800 | 9@$24,150 | 10@$24,500
LOCAL-FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$21,850 | 3@$22,275 | 4@$22,700 | 5@$23,125 | 6@$23,550 | 7@$23,975 | 8@$24,400 | 9@$24,825 | 10@$25,250
25/26 HOLIDAYS:
7 night minimum. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: Please Inquire
NEW YEARS: Please Inquire
**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
Are you an early riser? If so, come enjoy a cup of coffee while watching the sunrise, accompanied by bite-sized assorted pastries, danishes, or muffins, along with fresh fruit, overnight protein oats, or smoothies.
Caribbean Root Hash
A flavorful mix of root vegetables and chorizo, served with eggs prepared your way and a zesty habanero pepper jam.
Black Bean Fritters
Carnival-style fritters topped with eggs of your choice, crispy bacon, and drizzled with a creamy pepper jack cheese sauce.
Puerto Rican-Style Breakfast Empanadas
Savory breakfast empanadas served with avocado yogurt sauce and fire-roasted salsa for a vibrant start to your day.
Breakfast Taco Bar
Homemade flour tortillas filled with scrambled eggs and complemented by an array of salsas and toppings to customize your perfect taco.
Seasonally Inspired Waffles or Pancakes
Indulge in creations like pumpkin pie waffles with Frangelico anglaise, cranberry walnut pancakes drizzled with white chocolate, or lemon blueberry ricotta pancakes with citrus curd.
MIDDAY
Jerk Chicken Salad Lettuce Wraps or Stuffed Avocados
Caribbean jerk-marinated roasted chicken, pulled and dressed with a creamy citrus yogurt sauce, served with crispy tostones and a refreshing mojito.
Pork Shawarma Gyro Platter
Housemade pita paired with carrot hummus, tabouli, pickled cucumber-red onion salad, olives, and tzatziki sauce for a Mediterranean twist.
Wahoo or Mahi Protein Burgers
Locally caught fish blended with black beans and quinoa, served on housemade ciabatta buns with Creole aioli and pickled onions, alongside crispy yuca fries.
Blackened Tuna BLTs
Blackened local tuna stacked with lettuce, tomato, bacon, and avocado aioli on a ciabatta bun, served with Caribbean pasta salad.
Grilled Shrimp Ratatouille Niçoise Salad
A delightful mix of tomatoes, potatoes, green beans, olives, tuna, and hard-boiled eggs, diced and dressed in a white balsamic citrus vinaigrette, topped with grilled shrimp.
HORS D’OEUVRES
Leche de tigre with spiny lobster and plantain crisps
Assorted sushi rolls with local fish or shrimp
Vietnamese blackened shrimp spring rolls pineapple coulis
Grouper fingers battered with citrus tartar sauce
Papa rellena (Puerto rican croquettes)
Bifongo ceviche filled cups
Local fish crudo over wonton crisps
Sweet and savory grilled flatbreads
Chicken fajita stuffed Johnny cakes
Churrasco beef nachos yuca chips black bean pico and avocado creme
MAINS
Kung Pao Triggerfish
Locally caught triggerfish in a flavorful Kung Pao sauce, served with veggie fried rice and crisp handmade shrimp spring rolls.
Braised Short Rib Sancocho
A hearty Puerto Rican stew featuring chicken, pork, beef, corn, root vegetables, and squash, served with shrimp ajo mofongo.
Cajun Dusted Shrimp Over Creamy Penne Pasta
Creole-style vegetables blended in a fresh pea pesto béchamel sauce, paired with Cajun shrimp.
Seared Blackened Tuna Over Mei Fun Lo Mein
Rice noodles sautéed with basil, pineapple, and spicy peppers, finished with a sweet pepper coulis.
Creole Chicken Roulade
Chicken rolled with hearty cornbread stuffing, served over fresh corn polenta, shoestring fried carrots, and herb salad for a Keto-friendly entrée.
Grouper Vera Cruz
Delicately cooked grouper served over green banana and yuca mash with sweet pepper coulis, paired with a zesty garlic, lime, and cilantro white wine sauce featuring tomatoes, jalapeño, and olives.
Whole Fried Yellowtail Snapper
Crispy whole fried snapper presented with traditional dipping sauces and an array of family-style sides for a communal dining experience.
DESSERT
Very Chocolate Charcuterie board
Truffles cookies, fruits pastries and other sweets family style
Honey greek yogurt frozen banana sundaes
Lemon pineapple ice box pie
Dark chocolate tahini brownie with berry glaze and fresh whipped cream
Pina colada upside down cake
Banana cream pie trifle