Guests
6Cabins
3Crew
2Size / Year Built / Builder
44.0 Ft / 2008 / Lagoon
Winter Area
Anguilla St Martin St BartsAccommodations
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Winter 2019 to 2020 |
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $10,100 | $10,750 | $11,400 | $11,950 | $12,700 |
| $10,100 | $10,750 | $11,400 | $11,950 | $12,700 |
| $10,900 | $11,600 | $12,300 | $13,000 | $13,700 |
| $10,900 | $11,600 | $12,300 | $13,000 | $13,700 |
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 Gabriel Garcia
Having grown up in Alicante, a Spanish city on the Mediterranean that hosts the Volvo Ocean Race, Gabriel was always interested in sailing and the delights of the sea however when younger he focused his career on land; having a long and successful career in hospitality as well as owning and running several popular entertainment venues, ranging from jazz clubs to nightclubs and organizing large scale events and concerts. It was during this time that his passion for sailing developed and by 2003 he had completed his skipper course and changed his course of career.
His first work as captain saw him work as a private charter exclusively in the Mediterranean, from the Balearic islands to Gibraltar and then later two years in the Canary islands. One of his first solely owned boats was a 38 foot monohull which he used to cross the Atlantic in 2009 and returned to Europe the following year. This was a fantastic return voyage and one which has been repeated many times since. From 2009 Gabriel wanted to broaden his experience and has been sailing Caribbean waters doing charters. Now knowing these waters and its treasures so well, Gabriel loves to share his knowledge and combined with his professionalism, skill and personable style means a unique and unforgettably good experience.
René Wiggill
Rene brings her loves for sailing, gourmet cooking, and photography with her every time she sets out on a new adventure in the British Virgin Islands. You’ll be amazed at the delicious creations she prepares morning, noon, and night, as well as her incredible professionalism and care for your enjoyment during your luxury yacht charter vacation
Menu
Some samples from the gourmet galley on catamaran FRENK
Breakfast
All breakfast served with a selection of tea, coffee, juice and fresh local fruits, cheeses and vegetables daily.
Frittata - With spinach, mushroom, spring onion, and goat cheese (optional - add ham or chorizo)
Blueberry/ Cinnamon Spelt Pancakes Served with maple syrup, fresh berries and bacon or sausage
Open Breakfast Benedict - A fresh twist on the classic eggs benedict - poached egg served over tomato, avocado, sliced canadian bacon on a toasted focaccia, topped with silky hollandaise
Mediterranean Breakfast - Boiled eggs with fresh cucumbers, tomatoes, and selection of cheeses, served with toast
Classic Bacon and Eggs - Eggs your way with bacon, sauteed mushrooms and tomatoes, served with toast.
Raspberry Cream Cheese French Toast - With fresh berries, cinnamon and cream cheese baked with a raspberry/maple syrup
Continental Breakfast - Coconut and blueberry scones with rosemary, scrambled eggs, proscuitto, yogurt parfaits with fresh fruits and nuts, toast, butter and jams
Smoked Salmon Bagel - Toasted bagel topped with smoked salmon and a lemon dill cream cheese, and boiled eggs, bacon
LUNCH
Coconut Lime Shrimp
Fresh shrimp served in a coconut lime cilantro broth, with cherry tomato served over rice
Greek Chicken Gyros - Served with fresh cucumber tzatziki, and a classic greek salad
Grilled Fish Tacos - Herbed tilapia with a mango coleslaw, served in a soft shell with a spicy cilantro lime dressing, guacamole and salsa
Pulled Pork on Foccocia - Succulent pork in a chipotle sauce, apple coleslaw and baked baby potatoes
Coconut Chicken Curry - Chicken, pumpkin, and fresh vegetables simmered in creamy coconut sauce served over rice
Spinach Chorizo Pasta - Served with spinach, roasted red pepper in a herb and garlic parmesan sauce
Chicken Bacon Caesar Wrap - Wrapped with a creamy caesar dressing, lettuce, parmesan and a squeeze of fresh lemon, and smashed potatoes
APPETIZERS
Happy Hour! Served with a cocktail or beverage of your choice.
Charcuterie Platter - Selection of meats, and assorted sides (olives/ jams/ grapes/ cheeses and fresh bread)
Parmesan Bruschetta - Fresh basil and roma tomatoes served on toasted baguette with fresh parmesan
Baked Brie - Topped with candied pecans and a drizzle of maple syrup, served with crackers and green apples
Quesadillas - Grilled flour tortillas stuffed with melted cheese and mixed vegetables, served with salsa and chive sour cream
Assorted Dips - Hummus, creamy spinach, spicy avocado dips served with fresh crudites and crostinis
Steak and Mushroom Bites - Baby portabella mushrooms stuffed with blue cheese and grilled onion topped with a grilled fillet
Prosciutto e Melone - Sweet melon balls wrapped in salty prosciutto with a hint of mint and balsamic drizzle
DINNER
Stuffed Chicken Breast - Tender chicken breast stuffed with gorgonzola, and capocolla. Served with pasta and seasonal vegetables
Tropical Pork - Succulent pork tenderloin, peppers and pineapple in a sweet and sour glaze served over coconut rice
Seafood Linguini - Creamy garlic shrimp with parmesan and white wine sauce, accompanied by caprese salad
Cashew Chicken - Asian inspired chicken stir fry with snap peas, peppers, zucchini, cashews and rice noodles
Maple Teriyaki Salmon - Served with whipped potatoes and prosciutto wrapped asparagus
Coconut Crusted Mahi - Panko, herb and coconut crumbed Mahi fillet served with rice and grilled zucchini
Mexican Fajitas - Grilled chicken or beef with sauteed red onion and peppers, grated manchego cheese, fresh tomato salsa and guacamole in a flour tortilla or protein style over a bed of fresh greens
DESSERT
White Chocolate Strawberry Cake - Infused with Gran Marnier and a crumbed almond crust
Coconut Berry Crisp - With toasted pecans and a hint of maple syrup
Baked Cheesecake - With a passionfruit topping
Chocolate Mousse - Topped with dark chocolate shavings
Key Lime Pie - With coconut almond crust
Apple Blondies - With a maple frosting
Grilled Banana and Pineapple - In a honey rum and spiced syrup
(Dishes may be adjusted slightly due to location and availability of fresh ingredients. Items can be adjusted or changed as needed due to personal preference and dietary requirements)
Embarcation
St. Thomas
on 2019-12-29
Disembarcation
St. Thomas
on 2020-01-05
Embarcation
St. Thomas
on 2019-01-07
Disembarcation
St. Thomas
on 2019-01-09
Embarcation
Red Hook, St. Thomas, USVI
on 2017-04-13
Disembarcation
Red Hook, St. Thomas, USVI
on 2017-04-21
Embarcation
Red Hook, St. Thomas, USVI
on 2017-04-13
Disembarcation
Red Hook, St. Thomas, USVI
on 2017-04-21
Guests
6Cabins
3Crew
2Size / Year Built / Builder
44.0 Ft / 2008 / Lagoon
Winter Area
Anguilla St Martin St BartsWinter Area
Anguilla St Martin St BartsCatamaran specifications
Beam
25 FeetDraft
4.25 FeetType
CatamaranCabin beds
2 Queen(s), 1 Double(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.
SIMILAR YACHTS TO FRENK
Sleeps 6 guests in 3 Cabins
Size: 44.0 Ft
$8,000 - $14,900
per Week
