Type | Cat |
Builder | Lagoon |
Year Built | 2021 |
Size: | 62.00 Ft |
Beam: | 32.10 |
Draft: | 5.1 |
Max Guests: | 10 |
Number of Crew: | 3 |
Speed: | Cruise Speed , Max Speed |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Type | Builder | Year Built | Size | Beam | Draft |
---|---|---|---|---|---|
Cat | Lagoon | 2021 | 62.00 Ft | 32.10 | 5.1 |
Refit |
---|
- |
# Crew | # Cabins | Cabins |
---|---|---|
3 | 5 | 0 King's & 5 Queen's |
Summer Area | Winter Area |
---|---|
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodation Description: Crew takes port aft cabin and the chef sleeps in the port forepeak.
Cabins: | 5 |
Queen(s): | 5 |
Showers: | 5 |
Wash Basins: | 0 |
Heads: | 5 |
Electric Heads: | 5 |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Sun Awning: | No |
Hammock: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Hair Dryer: | Yes |
Generator: | Yes |
Inverter: | Yes |
Water Maker: | Yes |
Ice Maker: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Bbq: | Yes |
Gay Charters: | Yes |
Nude Charters: | Inq |
Guest Smoke: | Sugar Scoops Only |
Crew Smoke: | No |
Crew Pets: | No |
Guest Pet: | No |
Children Allowed: | Yes |
Tristan:
Born to be a sailor, Tristan could say he had his sea legs before he even knew he had legs. His passion for freedom and love for the ocean and nature has always been a quintessential part of his personality.
Growing up in South Africa, Tristan became an avid sailboat racer, placing at a national level. This active lifestyle lead him to further explore the travel opportunities that can be provided stepping on board a charter vessel. His sailing career has brought him from Cape Agulhas, the Mediterranean, across the Atlantic, and now to the Caribbean.
Tristan enjoys spending as much time on the water as he does in the water, snorkeling and diving, and even over the water, playing with the videos he captures with his drone. Crossfit and hiking are other ways he loves to stay physically active and he always is up for a mental challenge in a game of chess.
Ceilidh:
A natural caretaker, Ceilidh captures a calming essence with her patient personality balanced with an enthusiasm for life and activity. Beyond her passions for the sea and sailing, she glows with excitement when sharing her appreciation for wine, food, coffee, art, and photography.
Growing up with Swiss and South African citizenship, it’s no wonder how Ceilidh became fascinated with the beautiful world and culture she finds in these passions. From providing exquisite wine tasting on a farm in South Africa, to becoming a Qualified Barista and Coffee Sensory Experience Expert in Honduras, she will surely take your taste-buds on their own adventure!
Ceilidh's caring demeanor extends to the younger ones as well. Previously a live-in Au Pair, she is intimately familiar with the activity levels of children and always has playful way to keep them entertained, engaged, and well nourished.
Tristan and Ceilidh:
Tristan and Ceilidh met as most sailors do, at the local pub. The difference however, was that it was not love at first sight, but rather a return to an ancient friendship. A couple months into dating they decided to explore their shared passion for the ocean. They set out sailing across the world, starting in the frosty waters of Cape Town to beautiful Croatia. Pulled to a warmer climate in the Caribbean, Tristan and Ceilidh set off to sail in the waters of the British Virgin Islands, St Marteen, Belize and Honduras throughout 4 months. Landing in the Bahamas, they are ecstatic to bring their ambition for exploring and appreciating the natural world to the eyes and hearts of their guests.
Dominic:
Dominic fell in love with the sea and all it has to offer through diving. He has worked as an entertainer in Greece, mastering interpersonal skills, and spent a year multitasking as a waiter and bartender in South Africa. All of this culminating into a mix of good conversation and great drinks. Beyond the professional realm, He is passionate about diving, sea life, diverse cuisine, travel and sports.
Dinghy: | Highfield Center Console |
Dinghy Hp: | 50 |
Dinghy Pax: | 10 |
Adult Wskis: | 1 |
Kids Skis: | No |
Jet Skis: | No |
Wave Run: | No |
Knee Board: | No |
Wind Surf: | No |
Gear Snorkel: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | Yes |
Float Mats: | Yes |
Games Beach: | Yes |
Fishing Gear: | Yes |
Fish Gear Type: | Trolling and Casting |
Num Fish Rods: | 2 |
Under Water Cam: | Yes |
Other Toys: | 4 Trolling Fishing Rods 10x10 Floating Inflatable Dock with Inflatable Chairs 2 Person Tube E-Foil 2 Person Kayak 2 Stand Up Paddleboards 2 SUBLUE Navbow Sea Scooters Wakeboard 1 pair Waterski Snorkel Gear Pool Noodles |
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: | Yes |
Num Books: | Yes |
High Rate | $48,000 per Week |
Low Rate | $42,000 per Week |
Rates are : | Inclusive |
Minimum charter length:
5 NIGHT MINIMUM
6 NIGHT CHARTERS: Divide weekly rate by 7 x 6 nights
LESS THAN 7 NIGHT CHARTERS: For less than 6 nights, divide by 6N X number of nights.
CHRISTMAS: 7 night minimum, flat rate $57,000 for 2-10 guests, charter must end on or before December 26th, pick up and pick up in St Thomas
NEW YEAR’S: 7 night minimum, flat rate of $62,000 for 2-10 guests, charter must start no earlier than December 27th
Embarkation 12PM / Disembarkation 12PM
RATES ARE INCLUSIVE OF CRUISING TAXES and FEES.
A 48 hour turn is required - can inquire for less
Departs from St. Thomas, USVI or Tortola, BVI. All other locations, please inquire.
Additional Rate Details:
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.
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.
PREMIUM WINE EDITION - optional Premium wine selection and meal pairing available for additional $2000
The rates include:
● Private Yacht & Service of the crew (captain, chef, and mate)
● Insurance for the yacht and the passengers (civil liability)
● Accommodation in 5 private air-conditioned double cabins with en suite bathroom
● Bedding, towels and beach towels
● Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served nightly.
● Consumables for the yacht (diesel, fuel and water), mooring fees, customs and clearance fees.
● Water sports on board: snorkeling gear, stand-up paddleboard, 10x10 floating dock, wakeboard, sea dart, E-foil, floats, towable inflatables, fishing gear and tackle.
The rates do not include:
● Cancellation Insurance and private insurance
● Extra drinks, fine wines, champagne & spirits, special meals orders
● Docking fees
● Rendezvous diving
● Transfer airport – base – airport
● Personal expenses
● Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.
One ways / Relocation in Caribbean: please consult us.
Location Details:
BVI Based Yacht. Preferred marina pick up is Nanny Cay in Tortola. Village Cay is also an option.
Yacht Haven Grande preferred marina from USVI.
Summer Base Port: The Grenadines
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: St. Thomas, USVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
The Pursuit Menu - Yacht Chef Ceilidh
Breakfasts
Avocado on toasted sourdough, topped with a poached egg cooked to your liking with toasted
pumpkin seeds, micro greens and drizzled with a white balsamic reduction
Coconut milk soaked chia seed bowl topped with seasonal fruit and a vanilla mango purée, walnut
banana muffins (Vegan & Gluten free)
Cinnamon monkey bread French toast, fresh berries and seasonal fruit platter and a medley of
toppings (GF)
Shakshuka with toasted pita bread and salted Greek yogurt
Cream cheese smoked salmon on toasted ciabatta topped with pickled caper berries, fresh dill and
a poached egg cooked to your liking
Mexican tofu scramble, with black beans, kale, tomato and corn topped with fresh cilantro on toast
(Vegan & GF)
Lunch
Salmon/fried tofu poke bowls with fresh mango, avocado, quick pickled radish, red onion,
cucumber, pickled ginger and steamed edamame beans drizzled with a boatmade Asian style aioli
Mixed green salad medley with quinoa, grilled chicken and honey mustard dressing, with a side of
freshly baked bread
Slow roasted beef tenderloin inside a pita bread shawarma with a medley of roasted vegetables
and boatmade toppings including hummus, olive tapenade, tzatziki and a balsamic roasted tomato
sauce
Grilled pineapple and chicken skewers with a garden salad and a Mediterranean style potato salad
with fresh shallots, chilli, herbs and a sweet and tangy dressing
Appetizers
Boatmade spring onion quesadillas triangles and sour cream dip
Charcuterie boards with a medley of cheese, dried fruit and smoked salami paired with a sweet
wine
Baked bacon wrapped dates, pear & bree cheese skewers drizzled with pesto sauce and a side of
freshly made bread and
Caprese salad with fresh burrata and boatmade bread
Cranberry, goat’s cheese and walnut truffles served with a dry wine of choice
Mains
Saffron lobster risotto with a green salad and a fresh lemon herb dressing
Angus steak perfectly grilled to your preference, butter rosemary garlic roasted baby potatoes,
charred broccolini and julienned carrots all drizzled with a spicy red wine sauce
Surf and turf chicken and shrimp lemon coconut curry with cilantro, tomato and onion sambals
Baked lime butter mahi mahi served atop coconut rice with a side of lime and mint papaya salad
Grilled fresh salmon, cauliflower rice and sautéed local vegetables in a fresh orange juice sauce
Baked portobello mushroom steaks cooked in a fruity chipotle sauce served on creamy butter bean
mash (Vegan)
Dessert
Baileys chocolate mousse
Earl grey panna cotta with fresh blueberry compote
Baked dark chocolate coconut flour brownies topped with Irish whiskey cream
Rose and pistachio pudding (vegan & GF)
Pina colada sponge cake with caramelised pineapple topping