XENIA50 Yacht Charter Catamaran
XENIA50 Yacht Charter Catamaran
Accommodations
3 glorious guest cabins, each with queen size berth, fresh water flush electric heads, stall showers. Cabins have down beds, duvets and pillows. Salon seating for 6 guests for formal dining, seating for 6 guests for alfresco dining, top deck lounge and forward deck lounge areas. 13 opening ports plus salon door opens full 1.5m wide. Yacht is fully air-conditioned for clients comfort at all times.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Jade Konst Award Winning Chef
The first question that we get asked is who is the Captain? Most recently it's been Peter but Jade has also had her hand at skippering and is happy to let Pete take the reins, for now. When you get down to it when one is acting Captain, the other is Co-captain.
Jade's sailing repertoire spans along the Pacific Coast from Vancouver Island to Costa Rica and the Atlantic shores of New England and the Eastern Caribbean on any kind of sailing vessel from tuna fishing boats to tallships to Catamarans. Her preferred rig is her own 38ft Junk rigged schooner that is currently being outfitted for a circumnavigation.
Peter literally cut his teeth on his family's Morgan 27 and Morgan 40 on the tempestuous waters of the Great Lakes. Racing several evenings a week and 3 day long cross lake marathons are common place still in the Lech family, placing repeatedly top of their class and best overall. He brings his ease at the helm and 14 years of management experience to execute smooth vessel operations.
Another pleasant surprise comes when you discover that not only can we sail but we also are experienced chefs. Both have spent years creating culinary delights for the rich and the famous including Hollywood starlets and the President of the United states.
Pete applies his classic french training to local exotic ingredients and as a Sommelier pairs them with the best wines from around the world. Jade's influence stems from her asian-pacific up- brining with emphasis on fresh, health conscious plates never lacking in rich flavors and originality.
Combining thousands of sailing hours and two successful careers in high end service, it's easy to conclude that with us as crew your yacht experience will be nothing less than world class.
Let us share our dream with you! -- P & J
Water Entertainment
(2) Stand-up inflatable Paddle Boards
(2) Inflatable Kayaks
(1) Inflatable lounge
(1) 3 person tube
Noodles
(3) Mermaid tails - small, medium and large.
Full range of sizes in full face masks
Scuba Diving
Diving currently offered in VI only. Please inquire about other locations.
Diving is only for certified divers. If you have not dived in 5 years we ask you take a refresher course before diving from the yacht.
If the yacht can not provide equipment for you we will work with you to rent what is required.
Bring your own wet suit or rent one locally.
Onboard Entertainment
Starting on
Yacht Haven, St. Thomas, USVI
at 2019-02-17
Finishing on
Yacht Haven, St. Thomas, USVI
at 2019-02-24
Menu
I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.
Low or high appreciation of chilies will also be taken into consideration.
All sauces and dressings are made on board with the freshest ingredients.
Breakfast:
Housemade maple granola with nuts and dried fruit, Natural greek yogurt, Tropical fruit platter,
Fresh squeezed orange juice, selection of Coffee, Decaf and Teas served daily.
Chili tomatoe egg bake, pecorino romano
Crepes, marcapone & ricotta and rum macerated strawberries
Classic eggs benny, serrano ham, house herbed biscuits, lemon hollandaise
Smoked salmon hash, lemon dill emulsion, caribbean avocado
Grandmarnier grilled grapefruit, toasted coconut
Micro waffles, Chantilly, warm berries
Pain perdue; sourdough french toast, ripe plantains and passion fruit sauce
Lunch - Always fallowed by a cookie of the day
Braised short rib sandwich, caramelized dijon onions cherry tomatoes, roquefort melt
Thai grilled chicken, sprout salad, homemade roti, spicy peanut satay
Angus beef sliders, aged gouda, breadfruit frîtes
Snapper pita roll, tropical herb slaw, lemon caper aioli
House specialty Sushi platter, with our without raw fish
Fennel Pollen dusted chicken breast, romesco sauce, grilled romaine hearts
Quiche lorraine provençale, rocket salad
Hors doeuvres:
French cheese sampler board, crusty baguette, onion confiture
Fennel grapefruit blue crab salad
Italian charcuterie and olive sample board, Rosemary foccacia
Fresh Catch Ceviche, avocado, butter lettuce nachos
Spoonful of Niçoise salad, quail eggs and smoked tuna
Chorizo, fried plantain and house pickled cucumbers
House seasame crackers, roasted red pepper hummus, olive tapenade
Dinner sevice:
3 courses, paired with fine wines from around the world followed with a selection of herb teas specialty coffees and digestifs.
Starters
Lobster carpaccio , lemon infused olive oil
Avocado cucumber soup, parm crisp
Vera cruz with lime poached shrimp, creme fraiche
Strawberry spinach salad, poppyseed vinaigrette, caramelized pecans
tuna tartar, roasted garlic crustini, balsamic reduction
Caribbean conch chowder, smoked tomatoes
West indian pumpkin ravioli, sundried tomato pesto, pecorino romano
Main Course:
Duck Magret, black currant reduction, apple pain perdue
Far east rack of lamb, new potato gratin, pomegranate mint jus
Wahoo mushroom roulade, saffron carrot puree, beluga lentils
Paprika Roast chicken, lardons and brussel sprouts, west indian yams,
Jamaican jerk pork tenderloin, plantain medallions, orange thyme jus
Spiced then Grilled Mahi-mahi, rocket salad, grilled pineapple salsa
Fillet minion, mushroom merlot jus, pearl onions, ausperge spears
Dessert
Grilled pineapple, fuielle de brick, lime coconut mousse
French Crepe stack, nutella, grand marnier and creme anglaise
Poached pears, maple walnuts, port reduction, roquefort mousse
Flourless chocolate cake, black currant glaze, candied ginger
Maple lemongrass creme brûlée, vanilla tuille
Key lime custard, cookie crumble, marshmallow whip
House made iced fruit trio, banana, strawberry, mango
-Bonne Appetit!!
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018 to 2019 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2019 | $17,100 | $17,550 | $18,000 | $18,450 | $18,900 |
| Winter 2019 to 2020 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2020 | $17,100 | $17,550 | $18,000 | $18,450 | $18,900 |
| Winter 2020 to 2021 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
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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