Guests
6Cabins
3Crew
2Size / Year Built / Builder
62.0 Ft / 2012 / Lagoon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
This luxury catamaran accommodates 6 guests in 3 queens. The crew can swap 1 twin cabin for a queen if required. Each cabin has an individual shower, head, A/C control, and TV. The master suite is oversized with extra storage, twin sinks, and private entry.
Amenities
Onboard Entertainment
Brand New Mainsail 2020
Water Entertainment
The owner is open to requests for toys not listed! Please ask.
Scuba Diving
Weight sets; 6
Tanks: 6
BC's: 2- crew
Regulators: 2 - crew
# Divers: 5
Dives: 3 included
Night Dives: No
Dive lights: No
Yacht can coordinate rental gear from local dive shops for BCDs and Regulators at guest expense.
Redhookdivecenter
www.redhookdivecenter.com
Technical Details
Communications: cellular, VHF, Sat phone
Charter Types
Green Initiatives
Rates
| Winter 2019 to 2020 |
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $26,000 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,000 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,000 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,000 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,000 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,000 | $27,000 | $27,500 | $28,000 | $28,500 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Captain
Crew
Brief
My name is John Crafford. I grew up in Cape Town South Africa. As a child I fell in love with the ocean surfing and sailing around Cape Town. After 11 years of having my own construction company I decided to follow my dreams and go sailing as a career. As a captain I have worked on sailing yachts and power boats from 11m to 30m. Even went to France to work on super yachts but could not get my sense of adventure satisfied until I started doing deliveries. Crossing the Atlantic a few times I got introduced to the Caribbean and chartering. I fell in love with the industry. In 2012 I started chartering from 11m to 30m yachts. My love for the ocean led me to become a PADI dive instructor. I met Shirelle as a suggestion as a new 1st mate and chef. I was not only blown away by her professionalism and culinary expertise but her warm, caring personality and love for life and the ocean also stole my heart.
My name is Shirelle Paris, I grew up in a small green town in Israel. I always loved nature. When I was 20 I started studying natural medicine therapy and moved to a small beautiful town on the beach full of surfers and sailors and started sailing. Since then I'm in love with the ocean. When I graduated from college I decides to go with my heart and went sailing in the Pacific ocean. I saw beautiful places and worked on different kinds of boats doing everything that needed doing like first mate, deckhand, cooking and hosting. I came to the Caribbean, to focus my career on what I really loved doing and I'm thankful for the opportunity. I love everything about the Caribbean and this is where I met John, my love and the most charming, considerate, knowledgeable, kind man and Captain I ever met. Cooking was always a natural thing for me. My mother is an amazing chef and she taught me how to cook from the day I was born. We used to invite a lot of guests and making meals a celebration of life and international culinary experience. For me cooking is art and a way to give love and joy to people
Menu
DAY 1:
LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS
SNACK: CHEESE AND MEAT PLATER
STARTER: CARROT ORANGE GINGER SOUP
MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.
DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE
DAY 2:
BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY
BACON
LUNCH: TUNA /LOBSTER NICOISE SALAD
SNACKS: HUMMUS AND CRUDITIES
STARTER: CARAMELIZED ONION AND BRIE FILO TART
MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA SALAD.
DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.
DAY 3:
BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.
LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD
SNACK: MELTING NACHOS
STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS
MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.
DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.
DAY 4:
BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.
LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD
SNACKS: FLAT BREAD PIZZA
STARTER: TUNA CEVICHE
MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS
DESSERT: KEY LIME PIE
DAY 5:
BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.
LUNCH: BLACKENED MAHI MAHI TACO BOWL'S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.
SNACKS: HOT SPINACH ARTICHOKE DIP
STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH
MAIN: CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI
DESSERT: CAPPUCCINO CREAM CAKE.
DAY 6:
BREAKFAST: EGG BENEDICT SERVED WITH BACON.
LUNCH: TWISTED CHICKEN BACON CAESAR SALAD
SNACKS: FRENCH ONION MARMALADE &SEARED CAMEMBERT
STARTER: TANGY VIETNAMESE SPRING ROLLS
MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES
DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM
DAY 7:
BREAKFAST: FRENCH TOAST WITH BERRY'S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.
LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD
SNACK: SPICY JALAPENO AND CHORIZO DIP
STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD
MAIN: BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES & ROASTED ASPARAGUS AND CHERRY TOMATO
DESSERT: PROFITEROLES STUFFED WITH RICH VANILLA CREAM TOPPED WITH CHOCOLATE GANASH
-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.
- I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC...
- THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.
Guests
6Cabins
3Crew
2Size / Year Built / Builder
62.0 Ft / 2012 / Lagoon
SCUBA
Onboard
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
33 FeetDraft
5.1 FeetType
CatamaranRefit
2018 All New Soft Furnishings 2015 Engines remounted, new Genoa Furling SystemSpeed
Cruising Speed 8 kt, Max Speed 10ktCabin beds
3 Queen(s)Layout
Select currency
- USD
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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