This yacht is not available for charter
THE ANNEX Yacht Charter Catamaran
THE ANNEX Yacht Charter Catamaran
Accommodations
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.
BERTH SIZES:
Port Aft Cabin(twin convertible) - 80'’X31'’(twin) or 80'’X80” King
Port & Strb Upper Cabin - 78'’X60”
Strb aft cabin - 80'’X62”
Strb fwd cabin - 80”X60”
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Jessica Winkler Stewardess
***THE CAPTAIN
Captain Nicolas Turcotte is a passionate sailor who in 10 years has accumulated more than 16500 nautical miles. After completing his Yachtmaster Ocean in South Africa Nicolas navigated the Indian and Pacific oceans as well as crossing the South Atlantic. Eventually Nicholas started a boat delivery business which lead him into the charter industry as the captain of a 75-foot custom catamaran offering a day trips.
Prior to sailing, Nicolas was in the Canadian Military and an entrepreneur in the Computer Engineering industry. He is also a skydiver, a PADI Instructor since 2017, a Freediver and recently start is Private Pilot License.
Nicolas has a high standards and is very professional. He will ensure the safety of everyone and that you will have a wonderful time in the vessel, full of pleasures and funny moments.
Qualifications: Yachtmaster Ocean / Commercial Endorsement / PBL2 / Diesel engine Course / GMDSS / PPR / STCW / PADI Instructor / First Aid Instructor (CPR, AED, Child)
Languages: English (Fluent), French (Native), Spanish (Intermediate)
***THE CHEF
Chef Roma Stopforth is from South Africa, she has over 30 years in the Food and hospitality industry owning many of her own restaurants. She is very experienced in all types of cuisine and can cater for dietary needs. Roma has been in the Caribbean for 8 years creating dishes using local foods and fusion flavors to create her own unique dishes.
Roma has an outgoing personality who loves to entertain her guests and spoil them with fine food.
Qualifications: 30 years at the University of life cooking school. STCW 2010. PADI Dive Master. Emergency First Responder.
Languages: English, Afrikaans
***THE STEWARDESS
Jessica has a passion for delivering the finest service to our guests and giving them unforgettable experiences. For many years she was a professional athlete and that comes in handy on charter. At 14 years old she started driving Wakeboard boats and throughout her life has driven all styles of small boats. Recently, she retired from her 10 year career as a competitive pro kitesurfer. She won podium titles in every discipline of the sport (freestyle,
wave, big air, speed racing and course racing). During her athletic career she also owned and operated kiteboarding schools around the world.
Languages: English / Portuguese / Spanish
Qualifications: STCW / PW2 / AEC / PDSD / VHF
Water Entertainment
Floating Island
Flying fish tube
OPTIONAL TENDER: 22ft tender with 230HP at $2,900 per week, rated for 20 guests.
Scuba Diving
Onboard Entertainment
Lots of new water toys for 2020 season!
-Big Mable 2 (similar to towable tube)
-6 person floating island
-Saddle floats
-Kneeboard
-Wakeboard
-Inflatable animals
-New snorkel gear
Starting on
Red Hook, St. Thomas, USVI
at 2019-02-17
Finishing on
Red Hook, St. Thomas, USVI
at 2019-02-23
Menu
Breakfast
All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies
Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.
Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.
Mini Fritatas – Parma ham, swiss cheese and potato bake
French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella
Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.
Lunch
Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.
Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.
Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.
Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.
Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.
Appetizers
Baked Brie With Balsamic Reduction and Cherry Tomatoes – Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.
Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.
Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.
Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.
Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.
Dinner
Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.
Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.
Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new potatoes, roasted butternut and almond green beans.
Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.
Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.
Desserts
Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.
Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.
Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.
Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.
Death By Chocolate Cheesecake – No description needed!
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2018 to 2019 | $29,900 | $29,900 | $29,900 | $31,900 | $35,500 |
| Summer 2019 | $29,900 | $29,900 | $29,900 | $31,900 | $35,500 |
| Winter 2019 to 2020 | $29,900 | $29,900 | $29,900 | $31,900 | $35,500 |
| Summer 2020 | $29,900 | $29,900 | $29,900 | $31,900 | $35,500 |
| Winter 2020 to 2021 | $29,900 | $29,900 | $29,900 | $31,900 | $35,500 |
| No Results |
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 Boat. Licenses: 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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