Guests
8Cabins
4Crew
2Size / Year Built / Builder
60.0 Ft / 2006 / FOUNTAINE PAJOT
Winter Area
Anguilla St Martin St BartsAbout
A Fountaine Pajot Eleuthera 60', Vivo is ready to welcome guests aboard for a charter vacation that packs fun, adventure, relaxation and great food into every single day. Relax in a different world on board an ocean-going catamaran - lift anchor, sail away and enjoy the day! Vivo is equipped with 4 Cabins (one converts to 2 singles) each with Private Shower and Electric Toilet, Fully Air - Conditioned, Water Makerâââ, Spacious Bow For Relaxing, Outdoor and Indoor Seating & Dining.
Accommodations
Vivo sleeps 8 guests in 4 interior cabins, 2 queens and 2 doubles. Each has private head. Climate control in every cabin.
One of the queen cabins splits into a twin with 2 single beds.
**Crew occupy the starboard forward cabin.
Amenities
Onboard Entertainment
Cooler with ice on deck.
Captain loves to teach guests the basics of sailing.
Water Entertainment
snorkel equipment
Fishing rods
1 hammock
13' Caribe with Yamaha 25 HP
Great boarding area on the bow for less mobile guests/safety
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $14,500 | $15,000 | $16,000 | $16,500 |
| $14,500 | $15,000 | $16,000 | $16,500 |
| $14,500 | $15,000 | $16,000 | $16,500 |
| $14,500 | $15,000 | $16,000 | $16,500 |
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
MEET THE CREW - 2020/21 SEASON
Captain: Kevin
Chef/First Mate: Donna
Captain Kevin’s professional background is in the SAP IT world, in 2010 he moved into international SAP consulting. Two years in Australia, then the next 6 years working for a company based in Switzerland focusing on SAP projects in the middle and far east. Donna has a background as a PA to a MD in an aeronautical engineering company including events coordination and management - and later they both had a Video production company in south Africa focusing on underwater videography, photography and promotional DVD's for companies.
In 2012 on their return from Australia, Donna and Kevin moved aboard their Catamaran in Richards Bay, South Africa. During the second half of 2014 they sailed their boat to Cape town to get prepared for a refit. Further preparation for a transatlantic crossing was carried out by both Donna and Kevin completing their STCW courses and Kevin’s Yacht Master Offshore qualification. Donna has also completed her Day skipper. Kevin is a certified Dive Master - Naui, Donna is a master scuba diver also Naui. Donna loves to cook
They provisioned for 50 days at sea and set off mid-December 2018 with two friends along for the trip as additional crew. 2019. The crossing went very well, stopping along the way at Saint Helena, Brazil, French Guiana and arriving in Grenada where their friends hopped off to return to South Africa, Grenada and to the BVI. Kevin & Donna then made their way back down the islands via St Martin, St Eustatia, st Kits and Nevis, Le Saints, Martineque, St Lucia, SVG and Grenada for the hurricane season last year. 2020 we visited Guadeloupe and Antigua.
They now spend their time hosting Virgin Islands charters and they love sharing their discoveries with guests!
Menu
Breakfast
Coffee, Tea, yogurts and cereals are offered daily, accompanied by a fresh fruit platter
Farmers market taco’s | soft tortillas stuffed withfreshgreens, fluffy scrambled eggs, crispy bacon and cheese, drizzled with balsamic glaze
Poached eggs | smothered in Hollandaise sauce, served on a bed of creamed spinach on English muffins, accompanied by fried mushrooms, baked frittata, sausages, grilled tomatoes and toast
Blueberry pancakes | with fresh cream, maple syrup and a bacon stack
Savoury breakfast muffins | a ham cup filled with fluffy egg, sweet peppers and cheese, served with breakfast sausages, bagels and sour cream
Shakshuka | topped with fresh homemade feta, served with toast
Lunch
Chicken gyros | a delicious chicken kebab served on a wrap with tzatziki, lettuce and tomato, accompanied by a Greek salad
Crispy skin salmon | served with pineapple salsa cous cous and a leafy green salad
Spicy mince burritos | served with all the trimmings
Tuna Niçoise salad | with freshly baked olive and rosemary batard (Captain’s speciality)
Gourmet hamburgers | pure beef home made burger patty served on a bread-roll with cheese, lettuce, tomato and sauce with fries
Caribbean chicken salad | with herb beer bread
Barbeque pulled pork sliders | with German potato salad and pickled vegetables
Appetizers
Guests
8Cabins
4Crew
2Size / Year Built / Builder
60.0 Ft / 2006 / FOUNTAINE PAJOT
Winter Area
Anguilla St Martin St BartsWinter Area
Anguilla St Martin St BartsCatamaran specifications
Beam
29 FeetDraft
5 FeetType
CatamaranRefit
2016Cabin beds
2 Queen(s), 2 Double(s), 1 Twin(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 VIVO
Sleeps 6 guests in 3 Cabins
Size: 60.0 Ft
$30,200 - $32,500
per Week