XENIA62 Yacht Charter Catamaran
XENIA62 Yacht Charter - Ritzy Charters 
XENIA62 Yacht Charter - Salon lounge area 
XENIA62 Yacht Charter - Salon bar area 
XENIA62 Yacht Charter - Lovely cockpit for lounging 
XENIA62 Yacht Charter - Spacious and comfortable aft deck 
XENIA62 Yacht Charter - King cabin suite #1 
XENIA62 Yacht Charter - King cabin suite #2 
XENIA62 Yacht Charter - Queen guest cabin #3 
XENIA62 Yacht Charter - Queen guest cabin #4 
XENIA62 Yacht Charter - Large and fast dingy 
XENIA62 Yacht Charter - Alfresco dining 
XENIA62 Yacht Charter - Front deck space 
XENIA62 Yacht Charter - Easy water access steps 
XENIA62 Yacht Charter - Top deck lounge area 
XENIA62 Yacht Charter - The galley where magic things happen 
XENIA62 Yacht Charter - Private ensuite bath for each cabin 
XENIA62 Yacht Charter - Luxurious guest amenities 
XENIA62 Yacht Charter - Gourmet meals XENIA62 Yacht Charter Catamaran
Accommodations
Two king cabins and two queen cabins each with private ensuite fresh water flush electric toilets, spacious vanity and shower stalls with 2 shower heads and 6 misting heads each! Each cabin has a 27"LED TV liknked to direct TV and the onboard Apple TV which means you can stream their own movies from their iPads directly to any TV or they can select from the large database of TV shows and movies aboard. Each cabin has individually controlled A/C for comfort. The beds outfitted with super luxurious linens of 600 thread count, down comforters, 100% cashmere bed throws and hand made bed and pillow covers. Guest toiletries include Keil's body wash, shampoo, conditioner and hand soaps. All cabins have separate stall showers.
Beautiful upper deck lounge with 360 degree view, cockpit for alfresco dining and lounging, forward trampoline area for lounging and main salon for lounging and dining. The yacht is complete air conditioned for comfort.
Salon has a 52" 3D TV linked to directTV and apple TV server.
Layout
Ammenities
Technical Details
SatPhone
WiFi throughout the yacht
Charter Types
Green Initiatives
Video
Crew Profile
Matt and Tara are an experienced and energetic couple, with a diverse range of skills both above and below the water. They are a highly motivated, self-organised couple with an eye for detail and the desire to ensure their guests have the vacation of a lifetime.
They love helping guests discover the amazing waters of the British Virgin Islands through snorkelling and diving; Tara has been a diving instructor since 2001, and she really enthuses about the local fish and their habitats, sharing her knowledge with guests.
Tara is a highly qualified chef, having spent two years in one of London's top catering colleges, followed by 10 years working in some of the top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world. Tara has now have found a way to combine her two passions: cooking and the ocean. As a result of her training, when faced with issues like food intolerance or allergies, she can quickly produce suitable alternatives without inconveniencing the customer. Tara really enjoys creating new menus and experimenting with new dishes, in order to provide her guests with a fantastic culinary experience.
Matt is an RYA/MCA Yachtmaster with over ten years professional experience sailing the waters of Australia, BVI, Italy and the UK. He enjoys meeting new guests and dealing with any interesting challenges over the years. He loves being involved on deck and in the water, as well as exploring new places and cultures.
Water Entertainment
2 Subwing water toys
Underwater lights
8 man floating island
4 man floating island
Floating bar
(2) Stand-up paddle board
(2) Sea-Doo RS2 sea scooters
Scuba Diving
Onboard Entertainment
Dishes are bone china.
Top deck sun/lounge bed and cocktail lounge.
Starting on
Red Hook, St. Thomas, USVI
at 2019-02-17
Finishing on
Red Hook, St. Thomas, USVI
at 2019-02-24
Menu
| Chef Tara's Menu - New for 2019 |
Breakfasts:
All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams
Breakfasts:
- Eggs Benedict made with prosciutto or Smoked salmon
- Smoked Salmon platter with cheeses, capers and red onions
- Mini pancakes sautéed Plums and Greek Yogurt
- Baked Eggs in a Prosciutto cup
- Greek yogurt parfait with a summer berry compote
- Traditional English breakfast
- French toast made with homemade cinnamon challah bread
Lunches:
- Goats cheese and roasted pepper filo baskets
- Insalata Caprese with homemade multi gran bread
- Caesar salad with jerk chicken skews
- Crab and avocado tower
- Trio of seafood (lobster samosa, crab and salmon roulade, shrimp salad)
- Buffalo sliders with sweet potatoes fries
- Anti-pasti platters
- Moules marinière with crusty homemade bread
- Pulled Pork Tacos with Black bean salsa and avocado cream
- Lamb koftas with hummus, Greek salad & pitta bread
- Shrimp, artichoke, feta and olive salad
- Pan seared black pudding scallops and salami
- BBQ Ribs served with potato salad and grilled corn on the cob
After Lunch Sweet:
- Double Chocolate Brownies
- White Chocolate and Cardamom Cookies
- Lemon Yogurt Cake
- Lite fruit cake
- Honey oatmeal cookies
- Warm apple turnovers
- Chocolate chip cookies
- Ziggy lemon Bars
Appetizers:
- Bruschetta served on homemade bread
- Baked Brie with rosemary focaccia
- Shrimp baskets
- Crab baskets
- Lobster samosas
- Hummus pitta
- Artichoke dip
- Shrimp Toast
- Stuffed mushrooms
- Tomato and goats cheese squares
- Filo parcels stuffed with feta, spinach, chick peas, paprika and nutmeg
- Goats’ cheese with cranberry port chutney crostini
- Caprese crustiness
- Cheese scones served with a vintage cheddar and a port cranberry and pecan chutney
- Truffle Popcorn
- Traditional British Sausage Rolls served with Coleman’s Mustard
Starters:
- Pan seared Octopus served over carrot and ginger purée and crispy onion rings
- Foie gras on homemade brioche with fig jam
- Blue Cheese panna cotta with port and balsamic poach pears
- Butternut squash soup with a truffle finish
- Shrimp wontons with sweet chili sauce
- Tuna Tartar wrapped in Gem leaves
- Egg plant Parmigiana
- Classic Greek Salad with a goat’s cheese crostini
Entrees:
- Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs
- Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce
- Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes
- Pan seared sea bass with homemade squid ink Tagliatelle over roasted Red Pepper sauce
- Beef Wellington with Asparagus wrapped in prosciutto, Hasselback potatoes and a red wine jus
- BBQ Giant Black Tiger Shrimp served over Paella
- Oven roasted salmon nicoise
- Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce
- BBQ Cowboy Steak topped with Truffle butter served with herb garlic mash roasted vegetables
- Mediterranean Seafood Stew
- Pan seared Giant Scallops served over Champagne Risotto
Dessert:
- Raspberry and Lemon Mille-feuille
- Chocolate Lava Cake with Mango Sorbet
- Baileys Creme Brule served with a White Chocolate Biscotti
- Key Lime Pie (with a difference)
- Classic chilled Cheese Cake with a Summer Compote
- Rich Chocolate Truffle cake with Raspberry coulis
- Tiramisu
- White Chocolate tower topped with a quenelle of Dark chocolate Gelato
- Hot Apple Galette with Vanilla and Cardamom Ice Cream
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2018 to 2019 | $25,500 | $27,000 | $28,500 | $30,000 |
| Summer 2019 | $22,950 | $24,300 | $25,650 | $27,000 |
| Winter 2019 to 2020 | $25,500 | $27,000 | $28,500 | $30,000 |
| Summer 2020 | $22,950 | $24,300 | $25,650 | $27,000 |
| Winter 2020 to 2021 | $25,500 | $27,000 | $28,500 | $30,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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