FUERTE 3 Yacht Charter Catamaran
FUERTE 3 Yacht Charter - Ritzy Charters 
FUERTE 3 Yacht Charter - Salon 
FUERTE 3 Yacht Charter - Spacious and open salon 
FUERTE 3 Yacht Charter - Main salon opens to the cockpit 
FUERTE 3 Yacht Charter - Great cockpit lounging area 
FUERTE 3 Yacht Charter - Guest stateroom #1 (starboard forward) 
FUERTE 3 Yacht Charter - Guest stateroom #2 (port, aft) 
FUERTE 3 Yacht Charter - Guest cabin #3 Optional bunk stateroom for 2 kids (starboard, center) 
FUERTE 3 Yacht Charter - Guest stateroom #3 (starboard, aft) 
FUERTE 3 Yacht Charter - Under Way 
FUERTE 3 Yacht Charter - Aft deck and alfresco dining area 
FUERTE 3 Yacht Charter - Deck seating and sunpads 
FUERTE 3 Yacht Charter - Cabins have loads of storage 
FUERTE 3 Yacht Charter - Easy water access 
FUERTE 3 Yacht Charter - The galley where the magic happens 
FUERTE 3 Yacht Charter - Guest Bathroom 
FUERTE 3 Yacht Charter - Large forward trampolines 
FUERTE 3 Yacht Charter - Cockpit table 
FUERTE 3 Yacht Charter - Aft deck area FUERTE 3 Yacht Charter Catamaran
Accommodations
3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed or 1 bunk cabin for children only with singles bunks (these bunks are 71" in length, standard bunks are 79" in length).
Spacious salon for lounging and game playing.
Very roomy cockpit for lounging and dining alfresco under hard top
Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawns idea to leave home and go off to sea; an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the regions top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVIs we are still saying we want to spend another ten years in the job we love!
David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years. but somehow ended up becoming a electrician which I loved. I am a MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB. roadster called The Baby whenever I can. I also enjoy old buildings, cooking, if Dawn lets me anywhere near the galley, photography, and I am attempting to learn the Didgeridoo with limited success!!
Dawn:
I was brought up travelling around Europe and North Africa with my parents. When they finally settled down back home in England I found my love of skating. Skating once again took me travelling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!
We are married and are both non smokers..
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
Breakfast
All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves
Croissant Soufflé
Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé
Coddled Tarragon Eggs
Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread
Blueberry Pancakes
Silver dollar blueberry pancakes with lashings of maple syrup
Lunch
All served with fresh baked bread and butter shells and accompanying wines
Tropical Shrimp Salad
Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves
Chicken Tacos
Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos
Filet Steak and mixed Bean Salad
Seasoned filet steak layered over a mixed bean salad with a creamy dressing
Hors d’oeuvres
Served with the Captain’s Happy “Island” Hour cocktails of the day!
Bacon pin wheels
Crisp lean bacon in a garlic puff pastry swirl
Chicken Satay
Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce
Garlic Mushrooms
Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown
Dinner
Served alfresco with accompanying wines
Steak Giovanni
Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato
Anise de Mer
Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips
Pork lion
Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.
Desserts
Brandy Butterscotch Bananas
Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble
Lemon three ways
A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset
Rum and chocolate cheesecake
A rich rum soaked chocolate mousse with a sweet biscuit base
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018 to 2019 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| Summer 2019 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| Winter 2019 to 2020 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| Summer 2020 | $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
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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SIMILAR YACHTS TO FUERTE 3
LIR
Size: 67.0 Ft
Builder: Fountaine-Pajot
Year: 2014
Number of Crew: 3
$30,700 - $34,300 / Week All InclusiveLearn more
SLIM
Size: 66.0 Ft
Builder: Gunboat
Year: 2012
Number of Crew: 2
$30,000 - $38,400 / Week Plus ExpensesLearn more
NENNE
Size: 67.0 Ft
Builder: Fountaine-Pajot
Year: 2017
Number of Crew: 3
$40,000 - $46,000 / Week All InclusiveLearn more
BLACK CAT
Size: 66.0 Ft
Builder: FOUNTAINE PAJOT
Year: 2019
Number of Crew: 3
€28,000 - €34,000 / Week Plus ExpensesLearn more
