RENAISSANCE Yacht Charter Motor Boat
About
Renaissance was designed and custom built by owners and crew that have a long history of running a successful charter program which makes this the perfect charter yacht and why the have a 90% return rates with their customers. For privacy and high end service to fun times on the water this yacht was designed to only see the crew when you want or they will have already anticipated your needs. From personalized table settings for meals cooked by award winning chefs to sitting back an the aft deck enjoying your favorite drink watching drone and underwater sub of you friends or loved ones enjoying the water toys from the aft deck TV you are sure not to miss a second of your charter vacation. Her accommodations allow her to have five kings for couples or two convertible kings into twins for family. Her communications and AV systems are state of the art and continually updated to the newest standards. Her toy list is extensive including a 28’ Chris Craft launch tender to take you in style to your private beach for relaxing or setting up a beach clubs style meal. Missing a toy not on there list? They will meet your needs and have it onboard before you arrive. Operating in New England, Florida and in the Bahamas Renaissance is able to not only do term charters but can also offer all inclusive long weekend charters for those quick luxury getaways. Operating in Florida, the Bahamas and the East Coast of North America, Renaissance has five luxurious king-berth suites including an on-deck master and two lower king staterooms that convert to twin staterooms. MY RENAISSANCE is designed to pamper your family or guests in every way possible. She is superbly equipped with a wide array of toys & tenders and offers a charter of a lifetime.
Guests
10Cabins
5Crew
6Size / Year Built / Builder
116.0 Ft / 2016 / Hargrave
Accommodations
STATEROOMS:
Five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms are found aboard M/V RENAISSANCE that were designed to pamper all the needs of your family or guests.
Amenities
Onboard Entertainment
Water Entertainment
Bikes
Drone
Underwater ROV
Zero Speed Stablizers
Don't see what you want? Just ask and we will get it!
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| $90,000 | $90,000 |
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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Booked
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Captain
Crew
Brief
CAPTAIN Douglas Meier – Former U.S. Coast Guard - American
Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved into the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western North Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht leads to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years, Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he oversaw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his.
CHEF Chris Connell
Christopher was immersed in the world of cooking from an early age, cooking at his father's popular cafe in Portland at the age of 13. From there he worked extensively in Seattle's restaurant scene, seeking out and training under some of the city's best chef's including Larkin Young and Thierry Rautureau. Chris also worked at the Thierry's award-winning restaurant, Loulay. Chris has been part of the Renaissance crew since September 2018. When Christopher isn't cooking, he is probably playing music with his friends or spending time with his family, either at his father's restaurant or on his mother's farmhouse.
FIRST MATE Delaney Even
Delaney has always found herself most at home when she was close to the ocean. From endless beach days as a kid at Alki Beach in Seattle Washington, to sunset surfing while in high school in San Diego California, to eventually competing for her Collegiate sailing team in San Francisco. During summers of college she took her love for the ocean aboard, working as a skipper in Greece and Croatia. Shortly after graduating from UC Berkeley in 2017, she joined the yachting industry. Over the years she has worked on yachts in the Mediterranean, the Caribbean, West and East Coast America and Central America. Delaney holds a U.S. Coast Guard license and is a certified sailing instructor. Delaney enjoys acyroyoga, hiking, snorkeling and all things active. She looks forward to making your stay onboard MY Renaissance comfortable, exciting and memorable!
CHEIF STEWARDESS Brooke Whitt
Born in central Florida, Brooke was imprinted with the coastal atmosphere encompassing a small world of fishing, boating, surfing and water sports. After completing her Associates degree, she decided to make the big move to south Florida to pursue a career in the yachting industry. In 2015 she began her role as a stewardess, experiencing a whole new world of travel, foreign friends, and exclusive destinations. Over the last 4 years Brooke has enjoyed the yachting experience and takes pride in the hard work and dedication she has accomplished alongside her fellow crew mates. Aside from yachting, Brooke enjoys traveling, physical activities and sports, reading and gardening.
DECKHAND Tristan Reinhard
Tristan grew up on a farm in Williamstown, Massachusetts. After attending Coastal Carolina University, he decided to trade farm life for a life at sea. Starting as a jet ski guide, he later began driving center consoles until eventually moving on to join M/Y Renaissance. During his free time, he enjoys anything active and outdoors; dirt biking, fly fishing, hiking and climbing to name a few. He looks forward to sharing his love for fishing and the ocean with each M/Y Renaissance guest.
SECOND STEWARDESS Samantha Harris
Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.
Menu
One week of menu choices
Day one
Breakfast:
Seasonal Fruit Platter
Selection of Lowfat Yogurts
Eggs cooked any style (Egg whites available)
Sausage, Bacon, and Homefries
Breakfast Special:
Crab and Spinach Eggs Benedict with Chive Hollandaise
Lunch:
Lyonnaise Salad
Arugula and Frisbee tossed in a Mustard Truffle Vinaigrette with Bacon Lardons and Herbed
Croutons. Topped with soft poached Eggs
Hor d’ Oeuvres:
Charcuterie Platter (Chef’s selection of Meat and Cheeses)
Spiced Nuts
Dinner:
1st Course:
Roasted Cauliflower Soup
2nd Course:
Snapper Steamed in Banana Leaves with Mango, Porcini Mushrooms, and Ginger
with White Wine Sauce
3rd Course:
Pot du Creme with Anise Hazelnut Sable and Chantilly Creme
Day Two
Breakfast:
Seasonal Fruit Platter
Selection of Lowfat Yogurts
Eggs cooked any style (Egg whites available)
Sausage, Bacon, and Homefries
Breakfast Special:
Crepes stuffed with Nutella and Banana with Chantilly Creme, toasted Hazelnuts
and Powdered Sugar
Lunch:
Tuna Nicoise Salad
Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce with Haricot Vert, Fingerling Potatoes,
and Soft boiled Egg
Hor d’ Oeuvres:
Beef Brochette with Harissa Deviled Egg Mousse
Cucumber and Hummus Coin
Dinner:
1st Course:
Gem Lettuce tossed in Tarragon Vinaigrette with Parmesan Snow and toasted Walnuts
2nd Course:
Bouillabaisse
Local fish, Clams, Mussels, and Squid poached in a Saffron Tomato Broth
with Rouille Crouton and Fennel Salad
3rd Course:
Meskouta Cake with Lemon Curd and Strawberries
Day Three
Breakfast:
Seasonal Fruit Platter
Selection of Lowfat Yogurts
Eggs cooked any style (Egg whites available)
Sausage, Bacon, and Homefries
Breakfast Special:
Chilaquiles Verde with poached Eggs, Cotija Cheese, and Pico de Gallo
Lunch:
Fish Tacos Family Style
Mahi Mahi with a selection of Corn and Flour tortillas, shredded lettuce, tomatoes, onion, and
cilantro. With assorted sauces, Pico de Gallo, and Sour Cream
Hor d’ Oeuvres:
Gazpacho “Shots”
Conch Salad
Dinner:
1st Course:
Butternut Soup with Candied Bacon and Creme Fraiche
2nd Course:
Chicken Roulade
Prosciutto and Spinach rolled into Chicken Breast with Succotash and Basil Sauce
3rd Course:
Ice Cream “Smore”
Peanut Butter Ice Cream with Graham Cracker crumbles, Chocolate sauce, toasted Peanuts, and
Merengue Brûlée
Day Four
Breakfast:
Seasonal Fruit Platter
Selection of Lowfat Yogurts
Eggs cooked any style (Egg whites available)
Sausage, Bacon, and Homefries
Breakfast Special:
Turkey Hash
Turkey, Potatoes, Bell Peppers, and Onions with a Sriracha Ketchup
Lunch:
Kale Salad tossed in a Warm Champagne Vanilla vinaigrette with Tomatoes and Mushrooms.
Topped with Grilled Shrimp
Hor d’ Oeuvres:
Crudite and Relish Tray
Phyllo Bites
Dinner:
1st Course:
Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre, and Pistachios
2nd Course:
Fish and Chips
Halibut battered and fried, served with Truffle Parmesan French Fries
and Spicy Remoulade Sauce
3rd Course:
Apple Crisp ala Mode
Day Five
Breakfast:
Seasonal Fruit Platter
Selection of Lowfat Yogurts
Eggs cooked any style (Egg whites available)
Sausage, Bacon, and Homefries
Breakfast Special:
Baked Eggs Andalusia
Organic Eggs baked with Chorizo, Eggplant and Tomatoes with Capers and Manchego
Lunch:
Grouper Tartine
Poached Grouper in a Lemon Aoili on toasted Farm Bread with Heirloom Tomatoes,
shaved Radish, and Bull’s Blood Microgreens
Hor d’ Oeuvres:
Spanakopita
Crab Cakes
Dinner:
1st Course:
Grilled Radicchio with Buttermilk, toasted Hazelnuts, Maytag Blue Cheese, and Chive Oil
2nd Course:
Shrimp Creole
Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and Pepper Sauce
Served over Jasmine Rice
3rd Course:
Berries and Cream
Day Six
Breakfast:
Seasonal Fruit Platter
Selection of Lowfat Yogurts
Eggs cooked any style (Egg whites available)
Sausage, Bacon, and Homefries
Breakfast Special:
Handmade Biscuits with a Porcini Sausage Gravy and Chives
Lunch:
Jerk Caesar Salad
Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan
Topped with Grilled Jerk Chicken Breast
Hor d’ Oeuvres:
Sweet Pea Puree with Feta and Prosciutto
Bacon wrapped Scallops
Dinner:
1st Course:
Tomato Fennel Soup
2nd Course:
Grilled Wahoo with Cashew Romesco, roasted Cauliflower, herbed Fingerling Potatoes.
Drizzled with Chive Oil
3rd Course:
Butterscotch Creme Brulee
Day Seven
Breakfast:
Seasonal Fruit Platter
Selection of Lowfat Yogurts
Eggs cooked any style (Egg whites available)
Sausage, Bacon, Homefries
Breakfast Special:
Salmon Scramble with Chèvre, Leeks and Fines Herbs
Lunch:
Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,
and aged Balsamic Vinegar
Hor d’ Oeuvres:
Fois Gras on Pain Perdu with Pickled Figs
Shrimp Cocktail
Dinner:
1st Course:
Organic Scrambled Egg with White Sturgeon Caviar and Lime Creme Fraiche
2nd Course:
Classic Wedge Salad with Tomatoes, julienne Bacon, and Maytag Blue Cheese Dressing
3rd Course:
Filet Mignon with Celeriac puree, organic Heirloom Carrots, Asparagus and Bordelaise
4th Course:
Chocolate Mousse with Raspberries
Guests
10Cabins
5Crew
6Size / Year Built / Builder
116.0 Ft / 2016 / Hargrave
Motor Boat specifications
Beam
24 FeetDraft
6 FeetType
Motor BoatRefit
NEW YACHTCabin beds
5 King(s), 2 Twin(s)Layout
Select currency
- 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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Sleeps 10 guests in 5 Cabins
Size: 116.0 Ft