BLUEWINDS Yacht Charter Catamaran
About
Bluewinds (ex-Playtime) is the perfect platform for experiencing the majesty of the Caribbean! An ongoing 2022/23 refit brings all new interior and exterior decor, new generators, water maker, tender and a "boat load" of new gear, making Bluewinds will be the premiere Lagoon 560 chartering the British Virgin Islands and Greater Caribbean region. Her crew, Josh and Bean, are industry professionals that will not only take care of guest needs, but lead experiences and create an active, albeit luxurious charter experience for groups of friends and families alike. No expense was spared in outfitting this gorgeous luxury sailing yacht which offers four guest cabins (for 8 guests), each with their own private bathroom, a salon with 360 degree windows, 2 dining areas and a foredeck sitting area. Amenities and toys include TVs in each cabin, 2 trampolines, a 15-foot tender for wakeboarding, tubing or zipping to gorgeous beaches, 2 standup paddleboards, 1 double kayak, a hydraulic swim step for easy water access, and snorkeling and diving gear. Bluewind’s elegant yet minimalist design provides the handling of a performance sailing catamaran while offering the ambience and amenities of a world class resort on the water. Spacious design of the cockpit and flybridge areas offer guests panoramic vistas, al fresco dining and ample space for lounging, whether in sun or shade. If you are looking for world class dining, sailing, diving and adventure, look no further than BLUEWINDS!
Guests
8Cabins
4Crew
2Size / Year Built / Builder
56.0 Ft / 2014 / Lagoon
Accommodations
BlueWinds features 4 guest suites, 3 with queen berths, 1 with twin bunks, all with full A/C and ensuite toilet and shower. Twin cabin has a wet head.
Crew will take port aft queen cabin
The crew will move to the bunk cabin for an additional $2,000 non-commissionable fee
Amenities
Onboard Entertainment
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Water Entertainment
Complementary USVI and BVI map to track your charter
Scuba Diving
Additional dives $50 per dive per person.
Online course required before charter commences.
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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 Josh De La Rey
Qualifications:
-RYA Yacht Master Ocean
-ENG 1
-STCW
-SAS Yacht Master Offshore
-RYA Powerboat Level 2
-PADI Dive Master
Chef Megan Beangstrom
Qualifications:
-National Small Vessel Certificate of Competence
-STCW
-Food Safety Level 2
Josh and Bean are an experienced crew with a passion for the industry and the ocean. As a couple they have charted for 3 seasons in Florida, The Bahamas and The British Virgin Isles where they thrived diving with sharks, scouting out pink iguanas and finding the best spots on the islands. Josh has been sailing the seas for 7 years and is an experienced dive master. He has chartered in the Med, the Seychelles and the Caribbean. He has also worked as a dive master in Malaysia where he gained experience in effortlessly leading large dive groups and found joy in showing people what the deep ocean has to offer. He has a passion for the sea, the creatures living there and the adventures we can have in it. He has a love for surfing and wishes to become a kite boarding instructor in the future. Bean has always found great joy in working with people and providing experiences that will last a life time. She worked as a qualified teacher for 5 years before finding her passion for the culinary arts. She is a creative soul who has a keen eye for beautiful foods and luxury interior up-keeping. She has a ready smile and a warm heart and loves connecting with people from all walks of life. Together, Josh and Bean strive to provide the best sailing experience for each individual group who joins their vessel as they adapt and create a holiday perfectly suited to the unique desires of each person.
Menu
Chef Megan's Sample Menu
Breakfast
Classic Eggs Benedict. Poached eggs onto toasted English muffins with a smooth hollandaise sauce served with basil pesto cherry tomatoes.
Blueberry Crepe Torte served with freshly whipped cream.
Adventurous Quiche. Any choice of roasted beet and caviar quiche OR Pepperdew and three cheese quiche OR Paprika spinach and feta quiche. The possibilities are endless! Served with crispy honey glazed bacon
Toasted Bagel spread with bloody marry deviled eggs and a charcuterie board
Freshly baked cinnamon rolls
English breakfast with fried eggs, sausages, bacon, roasted red tomatoes, fried mushrooms and hash browns
American pancakes and pineapple syrup and crispy bacon
Lunch
Black garlic coated brie and cranberry grilled chicken salad served on a bed of grilled green beans with a freshly baked garden focaccia
Seared tuna poke bowl. A perfect bowl of sesame seared tuna, avocado, freshly shaved carrots, cucumber, pickled ginger, butter edamame beans, spring onions and orange teriyaki quinoa
Pulled pork toasted taco bowls with a pepper pineapple salsa
Sweet and spicy Peach pork chops served with a goats cheese salad
Creamy mahi and mushroom phylo pie with a zesty cucumber and parsnip salad
Garlic grilled shrimp with a basil and avocado pesto pasta served with a rustic Italian ciabatta bread
Lunch Dessert
Zesty Tart au citron (a delightful lemon and lime cream tart with a vanilla butter crumb layer)
Forrero rocher chocolate and raspberry froyos served with fresh strawberries
Pavlova Pudding with toasted Swiss meringue a mixed berry syrup and freshly whipped cream
Fresh watermelon and mint granita
Mango and coconut truffle balls
Snack
Beef and horseradish crostini
Red onion tartlets glazed with a basil balsamic reduction
Arancini risotto balls with a spicy mayo
Sweet and sour roasted strawberries and whipped feta brochettes
Freshly baked mozzarella and spinach samosas
Maryland Crab cakes with a home made tartar dip
Lavender Honey Possets
Dinner
Course 1
Creamy Vadouvan carrot puree with seared sesame scallops and wild greens
Grilled halloumi and butternut salad with a tumeric tahini dressing
Butter garlic grilled Lobster served with a lemon beurre blanc sauce and grilled eggplant
Roasted red pepper and cauliflower soup with a sweet balsamic reduction and coconut cream
Grilled calamari salad with pickled red onions and sprouted beans
Course 2
Sous vide pork tenderloin with a light truffle cauliflower puree, red caramelized balsamic onions and pickled radish
Potato and leek truffle soup with freshly shaved Parmesan cheese
Fillet Mignon served with a creamy zucchini sauce and hassle back potatoes dressed with a port glaze and grilled asparagus
Smoked salmon, fennel and clementine (or any citrus fruit) salad with a zesty teriyaki dressin.
Salty dog Sorbet palate cleanser
Course 3
Home turned creamy pistachio ice cream
Lemon almond encrusted snapper with a taragon brown butter sauce served with a steamed broccoli and almond salad
Champagne and granadilla granita