sea-esta
Yacht Details
| Type | Cat |
| Builder | Leopard |
| Year Built | 2013 |
| Size: | 58.00 Ft |
| Beam: | 28 |
| Draft: | 5.8 |
| Max Guests: | 10 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed , Max Speed |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US) |
Yacht Specifications
| Type | Builder | Year Built | Size | Beam | Draft |
|---|---|---|---|---|---|
| Cat | Leopard | 2013 | 58.00 Ft | 28 | 5.8 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 5 | 0 King's & 5 Queen's |
| Summer Area | Winter Area |
|---|---|
| Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US) |
Accommodations
Accommodation Description: The five guest staterooms each offer private en-suite heads and shower stalls. Beds include memory foam mattress toppers and memory foam pillows with cooling gel inserts. Each stateroom has a hanging closet and drawers for clothing.
Upper cabins 60x79 each
***Crew occupy the port forward Queen Cabin.
**Please inquire for use of all 5 Queen Cabins**
Bed Measurements in inches:
Lower fwd cabins 58x79 each
Two bed cabin (port aft lower) 29x78 each
Lower stbd aft cabin 58x79
| Cabins: | 5 |
| Queen(s): | 5 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | Yes |
| Hammock: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | Yes |
Technical Details
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Communicate: | Onboard WIFI |
Charter Types
| Special Diets: | Yes |
| Kosher Diets: | No |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Inq |
| Guest Smoke: | Aft sugar scoops only |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Terrance (Bubba) Gainan |
| Nationality : | US |
| Number of Crew: | 2 |
Captain Bubba and Chef Ally form a dynamic maritime team with deep-rooted connections to the ocean. Bubba's lifelong passion for water sports and his extensive experience as a Charter Captain reflect his commitment to exploration and adventure. Ally’s adventurous spirit, coupled with her culinary prowess, adds vibrancy to their journey. With Bubba's navigational expertise and Ally’s culinary artistry, they continue to craft exceptional maritime experiences.
Bubba was born in the water. Surfing by the age of five, picking up a fishing pole shortly after and becoming fascinated with the ocean throughout his experiences. He bought a Hobie '16 before he even had his driver's license and was a state champion surfer for six years straight. The love and respect he has for the ocean is indescribably fascinating. He is a lover of life and people are drawn to the good energy he brings along with him wherever he explores.
Bubba is an experienced and professional Captain that boasts a wealth of worldwide experience. A waterman at heart that loves to explore and guide the world. Ready for an adventure at all times. Health and Happiness are his two biggest motivators.
“Love City Local”, Ally was born in Maine and raised right here in St John USVI. Ally shares her true passion, love, and knowledge for these islands with each one of her guests. As a certified sailing instructor, she strives to share those same experiences. Becoming a yacht chef has allowed her creative side shine and abilities grow.
Water Entertainment
| Dinghy: | 15' |
| Dinghy Hp: | 50HP |
| Dinghy Pax: | 12 |
| Adult Wskis: | Yes |
| Kids Skis: | 0 |
| Jet Skis: | 0 |
| Wave Run: | 0 |
| Knee Board: | 0 |
| Wind Surf: | 0 |
| Gear Snorkel: | Yes |
| Tube: | 0 |
| Scurfer: | 0 |
| Wake Board: | No |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Aft |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | Light Tackle |
| Num Fish Rods: | 2 |
| Under Water Cam: | Yes |
| Other Toys: | 6x18’ Floating Mat Sub-Wing Noodles Inflatable Flamingo Bocce Ball Board Games Wake Skate Inflatable Flamingo & Parrot Volleyball JBL Waterproof speakers x 2 4 Yoga Mats Inflatable Unicorn |
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: | 10 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 0 |
Onboard Entertainment
| Vcr Dvd: | Yes |
| Num Dvd: | Yes |
| Num Cds: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| Num Dine In: | 10 |
| Other Entertain: | Recent Upgrades: New Air Conditioning system New Flybridge lighting New Fusion Stereo System with speakers throughout & Bluetooth capability. |
Rate Details
| High Rate | $33,000 per Week |
| Low Rate | $29,700 per Week |
| Rates are : | Inclusive |
Additional Price Details
MINIMUM NIGHTS: 5 for USVI. 7 for BVI.
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.
SAINT MARTIN / ST BARTHS RELOCATION FEE: $2,000 round trip.
Inquire for availability.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense.
Includes boarding after 4pm, welcome cocktail, breakfast the next morning and early start. Dinner is to be taken ashore at client expense.
HALF-BOARD: Discount of $150 per person. Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$29,700 3/$29,800 4/$29,900 5/$30,000 6/$30,100 7/$30,450 8/$30,800 9/$31,150 10/$31,500
LOCAL FARE: Discount of $75 per person. Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$29,850 3/$30,025 4/$30,200 5/$30,375 6/$30,550 7/$30,975 8/$31,400 9/$31,825 10/$32,250
CHRISTMAS/ NEW YEARS:
7 night minimum. Rates are plus 10% for BVI.
CHRISTMAS: 1-10 pax @ $41,000 - must end no later than 12/26
NEW YEARS: 1-10 pax @ $44,000 - may not start prior to 12/27
Location Details:
SEA ESTA is a USVI based vessel. BVI charters accepted with a 7 night minimum as a foreign based. BVI Taxes & Fees are to be paid by charterer. St Martin charters accepted with a relocation fee.
Summer Base Port: STT
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US)
Winter Base Port: STT
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US)
Yacht Menu
Chef Ally’s sample menu consists of a myriad of coastal inspired,
natural and organic plates and hors d'oeuvres. Including breakfast,
lunch, appetizers, dinner and dessert. Served with juices, coffee,
tea, water, soda, local beers and craft cocktails. Dinner can be
accompanied by a wine pairing and/or craft cocktail.
Breakfast
Huevos Rancheros, served with sliced avocado and potato corn hash
Avocado toast with poached eggs, tomatoes, and sprouts
Eggs Benedict served with Hollandaise, fresh fruit, and Mimosas
Lemon-blueberry ricotta pancakes served with bacon and homemade whip cream
Mushroom, bacon, and carmolized onion quiche served with yogurt and island fruits
Lunch
Fresh tuna poke bowl made with island greens, served with Asian cucumber salad
Coconut chicken curry, served with rice and homemade naan bread
Fresh fish tacos with pineapple salsa and local green salad
Asian Shrimp Soba Noodle Bowl, Avocado, Carrots, and Peanut Sauce
Mahi filets served with Cilantro coconut rice and homemade mango salsa
Hors d'oeuvres and desserts
Local Caught Wahoo Ceviche, homemade chips
Caprese Skewers and Arancini
Mezze Board, baked feta, and vegetables
Charcuterie board with fresh fruits, nuts, and chocolates
Flourless chocolate tart, raspberry coulis
Goat cheese cheesecake, fresh berries
Olive oil cake with black raspberry filling
Spiced mango rum cakes
Dinner
Panco Encrusted Grouper, Mediterranean Couscous Salad
Filet mignon, grilled broccolini, and a creamy mushroom gorgonzola sauce
Lobster with lemon butter and creamy mushroom risotto
Local yellowfin tuna, papaya citronette, and crispy herb polenta
Lamb Lollipops, eggplant caponata, red pepper coulis, feta, and pistachio