Guests
6Cabins
3Crew
2Size / Year Built / Builder
51.0 Ft / 2009 / Lagoon
About
Sasha, a 2009 Lagoon 500, can accommodate up to 6 guests in 3 comfortable and light double cabins, each with private bathroom and head. Her spacious covered cockpit will allow you to enjoy French or International cuisine or relax, sheltered from the wind. Sasha has an easy accessible steering station on her flybridge, wide trampolines for sunbathing and a luminous saloon offering panoramic view. On Sasha you can take advantage of the best of the Caribbean and its crystal waters. The yacht is fully equipped for scuba diving and both members of the crew are certified divers. They will share with you their passion for the sea and enable you to discover the best dive sites in the safest conditions. Some of exterior pictures have been taken by Nicolas Claris.
Accommodations
6 guests in 3 double cabins equipped with 3 Queen size beds and private heads & shower.
Each cabin is equipped with a hair dryer.
Also few 12 V DC plugs.
Private crew quarter
Amenities
Onboard Entertainment
Voltage onboard is 230 V AC.
We have plug adaptors for US standard but still 230 V AC.
For computers, pads, telephones, that should be enough (all transformers are now 100 - 230 V AC compatible).
Attention, your other 110 V AC appliances will not work.
Water Entertainment
One stand-up paddle
One 2-men kayak
Towed buoy
Swimming Noodles (6m)
Beach games
Facial masks & fins for snorkeling
Fishing equipment (3 sets)
Diving equipment (tanks, masks, fins, bcds, regulators, wetsuits S to XL, wheights...). 2 air compressors onboard.
CERTIFIED DIVERS ONLY
2 dives (with equipement) /diver included in the charter fee.
Additional dive (equipment included) priced US$ 50 / diver / dive
Scuba Diving
FOR CERTIFIED DIVERS ONLY:
2 dives (with equipment)/diver included in the charter fee. Additional dive (with equipment) priced USD 50/diver/dive.
Technical Details
Limited WIFI access
1 VHF with DSC + 2 cordless VHF
Charter Types
Green Initiatives
Rates
| Summer 2020 |
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $14,000 | $14,500 | $15,000 | $15,500 | $16,000 |
| $15,500 | $16,000 | $16,500 | $17,000 | $17,500 |
| $15,500 | $16,000 | $16,500 | $17,000 | $17,500 |
| $15,500 | $16,000 | $16,500 | $17,000 | $17,500 |
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
Captain: Jean Yves MEUNIER - Jim
Chef-Hostess: Sylvia MEUNIER
STCW95 - Sailing 200 tons
Visa B1/B2 - C/D1
Captain License (Sailing Yacht Master)
French, English speaking
Jim and Sylvia are French born. They met five years ago and as both are lovers of watersports, soon made plans to live their dream and work together in this environment. They started their business in the Red Sea - Egypt and their enthusiasm for great countries, nice people and gorgeous dive sites brought them to the beautiful Caribbean where they have now been living for a few years.
Jim is a mechanical engineer and worked for a long time in medical robotics. He has travelled a lot and even lived in the U.S. for two years.
He started to take an interest in sailing when he was twelve. At the age of eighteen, he had a sailing Federal Monitor degree.
Since then, he has been sailing recreationally and has always had a passion for the sea and diving.
Jim has his STCW95 Sailing 200 tons Captain's Licence (Sailing Yacht Master). He also has his PADI Dive Master with more than two hundreds dives. His two kids are divers and sailing lovers too.
Jim knows the beauties of the Caribbean sea, especially in the BVI, St Martin, St Vincent, Grenadines, Martinique and Guadeloupe areas.
Sylvia was originally a qualified nurse and has also worked as a pharmacist for more than twenty five years. She is a first aid instructor.
Sylvia is a sea and nature lover ; she has been diving for the last twenty years in oceans and seas all over the world. She has seen almost every underwater creature and will be happy to share her knowledge of fauna and flora with you.
In order to teach her three children how to dive, she decided to pass her FFESSM Federal Monitor degree in 2000. She upgraded it to PADI Open Water Scuba Instructor in 2009. She has done over two thousand dives.
Above all, both of them are conscientious and will give you great sailing and diving experiences in a safe and secure way. In addition, their boat -Sasha - is equipped with oxygen-therapy equipment, heart start defibrillator and all necessary medicines. Sylvia and Jim have first aid & rescue training as well as basic medical knowledge. You will leave the shore in the best and safest conditions.
Being born in France gives them a few advantages in the world of cuisine.
Sylvia and Jim will be happy to help you discover the secrets of French cooking and also international flavors collected from around the world. Gourmet surprises and great wines will amaze your senses.
Guests will be welcomed on board and will soon will feel at home. Sylvia and Jim will be your guides and show you the best of the islands, above and under water. They will be delighted to provide you with the most beautiful vacation of a lifetime.
Menu
SAMPLE MENU
by Sylviane MEUNIER
BREAKFAST
Each day a continental breakfast is set out with a selection of hot drinks tea, coffee chocolate,
fresh fruit juices, fresh fruits, cereals, yogurt, toast, bagel, jam, butter, nut butter, cream cheese.
In addition each guest may choose the following cooked to order items: pancakes, crepes, French toast,
eggs (fried, scrambled, poached, boiled, omelet) bacon, sausage, ham, turkey, smoked salmon
potatoes, tomatoes, mushrooms, cheeses.
STARTER
Eggplant caviar toasts, Salmon rillettes
Shrimps verrines, avocado and whipped cheese sauce
Salmon blinis, chives sauce
Seared Scallops in a Garlic and Parsley Dressing
various dips (Houmous, Guacamole) and raw vegetables
Green, black olive tapenades
Beef Samosa with mint cottage and cheese cream
LUNCH
Chicken Caesar salad / Mango cream
Quiche Lorraine with nuts oil / Red fruit dessert
Spaghetti Carbonara / Poached pears with white wine
Fish pie with salad / Pineapple crumble
Italian Lasagnes / Red fruit Tiramisu
Sweet chicken, potato salad with lemon, coco & coriander / Chocolate cake
Chef salad / Fruit tart
DINNER
Mediterranean zucchini pie / Filet mignon with peaches, nuts and wild rice / Caramel cream
Onion tart / Mahi-mahi with tagliatelles / Banana dessert
Avocado, salmon Gaspacho / Fish Couscous / Fruit salad
Sherry Clafoutis / Beef filets with red wine sauce & smashed celery / Black chocolate mousse
Provencal sea food / Chicken with pineapple and Basmati rice / Water melone Gaspacho
Nachos party, guacamole, various dips / Tuna Papillote with vegetables / Tarte Tatin with vanilla ice cream
Beef grill skewers / Ice cream dessert
Embarcation
Red Hook, St. Thomas, USVI
on 2017-03-11
Disembarcation
Red Hook, St. Thomas, USVI
on 2017-03-18
Embarcation
Red Hook, St. Thomas, USVI
on 2018-01-06
Disembarcation
Red Hook, St. Thomas, USVI
on 2018-01-13
Guests
6Cabins
3Crew
2Size / Year Built / Builder
51.0 Ft / 2009 / Lagoon
SCUBA
Onboard
Catamaran specifications
Beam
28' FeetDraft
4'7'' FeetType
CatamaranSpeed
Cruising Speed 7, Max Speed 10Cabin 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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