Type | Cat |
Builder | Bali Catamarans |
Year Built | 2022 |
Size: | 54.00 Ft |
Beam: | 29 |
Draft: | 5 |
Max Guests: | 8 |
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) |
Type | Builder | Year Built | Size | Beam | Draft |
---|---|---|---|---|---|
Cat | Bali Catamarans | 2022 | 54.00 Ft | 29 | 5 |
Refit |
---|
- |
# Crew | # Cabins | Cabins |
---|---|---|
2 | 4 | 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) |
Accommodation Description:
Cabins: | 4 |
Queen(s): | 4 |
Showers: | 5 |
Wash Basins: | 5 |
Heads: | 5 |
Electric Heads: | 5 |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Deck Shower: | Yes |
Bimini: | Yes |
Hair Dryer: | Yes |
Num Hatch: | 8 |
Cruise Speed: | 8 |
Max Speed: | 11 |
Generator: | Onan 21.5kw |
Inverter: | Yes |
Voltages: | 110v |
Water Maker: | Yes 240L/H |
Water Capacity: | 317 gallons |
Ice Maker: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Bbq: | Yes |
Gay Charters: | Yes |
Nude Charters: | Inq |
Guest Smoke: | Not onboard |
Crew Smoke: | No |
Crew Pets: | No |
Guest Pet: | No |
Children Allowed: | Yes |
Captain Name: | Adam Bermingham |
Nationality : | |
Number of Crew: | 2 |
Captain Adam Bermingham
Born in Dublin, Ireland but spent his early years in the heart of London, alongside the iconic River Thames, fostering a deep-seated passion for sailing and power-boating since the age of 8. Throughout his years, Adam honed his skills in both match-fleet and powerboat racing, earning recognition for Team GB during his teenage years. It became abundantly clear that Adam's lifelong ambition was to become a successful Captain. In 2015, Adam achieved his Yacht-master Offshore 200-ton License, encompassing both Sail and Motor yachts. Waste no time he did, promptly immersing himself in the maritime industry. Over the course of seven years, his commitment and determination have propelled him to command various private and charter vessels.
Captain Adam takes immense pride in delivering an exceptional charter experience for all who step aboard. In his own words, "There is nothing more gratifying than taking guests to the world's most remarkable and secluded destinations, all while providing a personalized 5-star experience." This dedication to excellence has forged lasting friendships with numerous clients who return for future charters, attesting to Adam's exceptional service. With a delightful sense of humor and a supremely knowledgeable crew alongside him, Captain Adam ensures that your every need and desire will be diligently attended to during your voyage aboard Gyrfalcon. Your comfort and contentment are of paramount importance. Welcome aboard, where a journey with Captain Adam guarantees not only an excursion but a truly exceptional adventure.
Chef Melissa Kodman
Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Six years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Greece, Italy, and throughout the Caribbean.
She has recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. Melissa always tries to incorporate fresh and local ingredients to create a culinary experience you’ll remember forever. With a reputation that precedes her, this chef leaves a trail of raving guests and unforgettable memories in her wake.
Adam and Melissa met working on a boat in the Bahamas and have been together ever since. This outgoing duo share the same enthusiasm for life and make a great team. Together they can't wait to show you around the British Virgin Islands and take you on a vacation you won't forget!
Dinghy: | 14' RIB |
Dinghy Hp: | 50 |
Dinghy Pax: | 10 |
Adult Wskis: | No |
Kids Skis: | No |
Jet Skis: | No |
Wave Run: | No |
Knee Board: | Yes |
Wind Surf: | 0 |
Gear Snorkel: | Yes |
Tube: | Yes |
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 & 1 spinning |
Num Fish Rods: | 2 |
Under Water Cam: | 0 |
Other Toys: | Inquire to have Kayaks rented prior to charter Paddle Boards: Two regular 11 footers and two clear ones for seeing the fish and reef under you as you paddle. Other Toys - 2 Subwing’s for towing behind the Dingy, A Round 8’ float ring, a Slide Float for young kids REFIT DETAILS: During the 2022/2023 season, Nae Kae has had these items replaced or upgraded: solar installation, lithium battery conversion |
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 |
Vcr Dvd: | Yes |
Board Games: | 0 |
Num Dine In: | 10 |
Other Entertain: | 4 zones of speakers 43inch tv on a lift (it hides behind the couch) with a Sonos soundbar Nae Kae is a non-smoking vessel. The crew are happy to take guests ashore to have a smoke or on a float. |
High Rate | $34,500 per Week |
Low Rate | $31,200 per Week |
Rates are : | Inclusive |
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: 6, firm
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: Not available.
HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$31,200 | 3@$31,550 | 4@$31,900 | 5@$32,250 | 6@$32,600 | 7@$32,950 | 8@$33,300
LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$31,350 | 3@$31,775 | 4@$32,200 | 5@$32,625 | 6@$33,050 | 7@$33,475 | 8@$33,900
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-8 pax @ $41,000
NEW YEARS: 1-8 pax @ $41,000 **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
Location Details:
6 night minimum, firm.
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)
DAY BREAK
Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.
Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion
Eggs Benedict with thick ham on a toasted English muffin
Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs
Shakshuka Style Baked Eggs with feta and toasty sourdough
Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime
Quinoa Power Breakfast Bowls with sweet potatoes, local greens, and fried eggs
French Toast with honey drizzled mascarpone and berries served with crispy bacon
Vegetable frittata with chipotle aioli served with breakfast sausages and fresh bread
MIDDAY
Sesame Crusted Tuna Bowls with a ginger-soy dressing and crispy wontons
Chicken Gyros with Greek salad, hummus, and a homemade tzatziki sauce
Chipotle Salmon Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese
Grilled Steak Caesar Salad with croutons, shaved parmesan, and greek yogurt caesar dressing
Pulled Pork Burgers on a brioche bun with a homemade slaw
Lump Crab Cakes on a quinoa and arugula salad with remoulade sauce
California Salad with crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and a chipotle honey vinaigrette
HORS D'EOUVRES
Chefs Choice Charcuterie Board
Smoked Salmon Puff Pastry Bites
Honey Baked Brie with Crispy Toasts and Green Apples Spicy Salmon Crispy Rice
Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce
MAIN
Ribeye Steaks with roasted potatoes, asparagus, and fresh chimichurri sauce
Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli
Seared Scallops on a parmesan risotto with basil oil and parmesan tuile
Asian Style Sea Bass on smashed potatoes and sesame spinach
Sundried Tomato, Artichoke, and Spinach Tuscan Chicken Pasta
Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables
DESSERT
Coconut Key Lime Pie with Fresh Whipped Cream
Salted Dark Chocolate Tart with Vanilla Bean Ice Cream
Dark Chocolate Dipped Fruits
Poached Pears with Caramel Sauce
Vanilla Bourbon Creme Brulee
Chocolate Mousse with Creme Anglaise and fresh berries