SEAHOME Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin Islands, Caribbean LeewardsSummer Area
Caribbean Virgin Islands, Caribbean Leewards, Caribbean WindwardsAccommodations
Read more
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Captain Shane Taylor - Bio Coming Soon
Qualifications
RYA YACHTMASTER Offshore (Comm. endorsed) STCW’10 (Exp. 2022)
RYA Powerboat Level 2
PADI Open Water Diver
RYA Short Range Radio License
RYA Diesel Engine Maintenance Certificate
Super Yacht Maintenance and Etiquette Training
Single Handed Sailing Instructors License
Crowd Control and Management Training
Proficiency in Life Raft Training
RYA ENG 1 (Exp. April 2021)
International Drivers License
____________________
Chef Erin Lotz -
Erin has a passion for flavoursome food and excellent customer service. She grew up in the coastal city of Cape Town in South Africa and has always held a deep love for the ocean. Cooking great food is in her blood, coming from a line of fanatical foodies and entertainers. After completing a Bachelor of Science degree, she pursued her passion for food in 2017, where she studied at The Sense of Taste Chef School. There after, she joined Shane and Anne for a successful charter season in the BVI where she worked as the chef on The Annex. Her cooking style is broad, but she enjoys preparing Mexican, Asian-fusion and vegetarian cuisine in particular. For the past two years, Erin has been developing her culinary skills at one of the BVIs most popular resorts, Cooper Island Beach Club. Working with skilled chefs from around the globe, Erin used this chance to hone her skills in all aspects of cookery and food preparation. With over twelve years experience in the hospitality industry, Erin is professional, highly motivated and loves to entertain. Aside from food, she is passionate about promoting nature, supporting local producers and sharing her take on different cuisines and cultures.
____________________
First Mate Anne Taylor- Bio Coming Soon
QUALIFICATIONS
Superyacht Culinary Academy – Advanced Chef Training Course
Superyacht Stewardess Training and Silver
Service Certificate
SYCA Food Safety & Hygiene Course 2019
Powerboat Level 2
STCW ’10 Exp. 2023
ENG1 Exp. 2021
Water Entertainment
Tender is a Highfield 460 with 8 pax capacity
12 x Snorkel Gear
Seahome can now fish in BVI waters, Certificate # JMP 16037 (12/20/16)
Scuba Diving
Open Water Certification Dives. $300
Discover Scuba Diving: $150
Onboard Entertainment
Flybridge and Foredeck cushions in dark grey and graphite shades
4 x Ocean LED under-water spot lights
Flybridge Fridge
USB sockets in cabins
Fans in Cabins, Galley and Salon
Washer/Dryer
TV in Salon with Electric lift in Central Galley
Xbox with car racing games
Inflatable Pegasus and T Rex floats
Menu
Chef Erin's Sample Menu
BREAKFAST
Prosciutto Ham and Porcini Mushroom Omelette topped with Melted Mozzarella and Tomato Concasase
Poached Egg on a bed of Greens with Sautéed Asparagus and a Silky Hollandaise Sauce
Egg, Bacon and Spinach Nests with a Mild Caribbean Jerk Sauce
Smoked Salmon and Cream Cheese Toasted Bagels with Caper Berry Vinaigrette and Bean Sprouts
Potato, Parsley and Parmesan Frittata slice with Homemade Ciabatta and Garlic Butter
SWEET OPTIONS
Cinnamon and Cointreau Brioche French Toast with Crispy Bacon and Caramelised Pineapple
Berry Pancakes topped with Toasted Cashews, Spiced Creme Fraiche and a drizzle of Honey
VEGAN
Olive oil Preserved Eggplant Ribbons with Slow Roast Cherry Tomatoes, Cashew Cheese and Parsley Gremolata
Coconut and Chia Oatmeal with Papaya Cubes, Mango Compote and Toasted Pecan Nuts
FOR THE TABLE
Homemade Granola, Tropical Fruit Platter, Choice of Yoghurt
LUNCH
Catch of the Day served in Spinach Wraps with Caesar Dressed Greens and a side of Tangy Slaw
Zesty Lemon Shrimp with Zucchini, Garden Peas, Sour Cream and Tagliatelle pasta
Grilled Chicken Breast with an Asian style Mango and Cashew Salad with Toasted Pita Triangles
West Indian Goat Roti Wrap served with Homemade Mango Chutney and a Salad of Mixed Greens
Moroccan Spiced Pork Tenderloin served with Quinoa and a Pomegranate and Mint Salsa
Brie Stuffed Angus Beef Burger with Caramelised Onions and Arugula on Handmade Buns
FAMILY STYLE OPTIONS
Mexican Tacos - Mediterranean Mezze - Italian Pizza Served with a selection of Fresh Salads and Condiments
VEGAN
Green Pea Falafel Burger with Pickled Cucumber and Beetroot Hummus in Romaine Lettuce Cups
Grilled Bell Pepper stuffed with Curried Rice and Lentils, with a side of Homemade Mango Chutney
APPETIZERS AND SNACKS
Smoked Mozzarella Arancini with Bacon Mayonnaise and Bean Sprouts
Feta Cheese stuffed Artichoke Bottoms with Olive and Sun-dried Tomato Tapenade
Goats Cheese and Craisin Clusters coated in Pistachio Dust
Crab and Green Onion Phyllo Cups with a Creamy Cheese
Sauce Fresh Wahoo Ceviche served on a Citrus and Fennel Salad
Bacon Wrapped Jalapeno & Sweet Pepper Poppers
Prosciutto Wrapped Cantaloupe with Ginger and Figs
VEGAN
Beetroot and Avocado Gazpacho with Sourdough Croutes
Jamaican Spiced Black Bean bites with Vegan Ranch Dressing
DINNER
Thai Yellow Curry with Red Snapper, Corn, Cilantro and Coconut Rice
Fresh Local Lobster served with Mushroom and Truffle Risotto and Greek Salad
Paprika-spiced Seared Salmon Fillet, Goats Cheese Polenta and Sliced Rainbow Peppers
Miso Marinated Chicken Thighs with Cumin-spiced Cauliflower Rice and Sautéed Long Beans
Duck Breast à l'Orange on top of Roasted Beets and Sweet Potato with Toasted Sunflower Seeds
Angus Beef Filet-Mignon in a Red Wine Sauce with Crispy Roast Potatoes and Sweet Baby Carrots
Braised Lamb Shank served on Parsnip Purée with Grilled Asparagus mixed in a Caper and Walnut Salsa
VEGAN
Roasted Butternut Half stuffed with Cumin Spiced Butter Beans, Collard Greens and a Tomato Salad
Mushroom, Lentil and Zucchini Lasagne with a Beetroot Greek Salad
DESSERT
Traditional South African Lemon Meringue Pie with Blueberry Compote
Honey and Thyme Cheesecake with a Ginger Biscuit Crust
Coconut and Lime Panna Cotta with Pomegranate Jewels
Mango Macarons with Dragon Fruit Domes and Litchi Sorbet
Turkish Delight Creme Brûlée with Pistachio Brittle
Coffee and Amaretto Dom Pedro with Dark Chocolate Ganache
Painkiller Trifle with Whipped Coconut Cream, Pineapple Chunks and Freshly Grated Nutmeg
VEGAN
Black Bean and Avocado Chocolate Brownies with Pear, Lime and Coriander Sorbet
Apple and Raspberry Cobbler with Creamy Coconut and Cinnamon Sorbet
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2019 to 2020 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 |
| Summer 2020 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 |
| Winter 2020 to 2021 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 |
Rate Terms:
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.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
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
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.
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Available
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Booked
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Hold
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