DEEPBLUE Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
Refit
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin Islands, Caribbean LeewardsSummer Area
Caribbean Virgin Islands, Caribbean LeewardsAccommodations
3 queen cabins each with ensuite electric head, stall shower and wash basin. Large main salon lounge area plus spacious cockpit for lounging and alfresco dining.
Read moreLayout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Florence Laidler Chef
Captain Phil
Growing up in London Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.
Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA yacht master offshore has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing - an experience and adventure he will never forget!
He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.
Florrie - First mate/ Dive Instructor/ Chef
With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.
A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.
As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!
Water Entertainment
Noodles
Scuba Diving
Gear rental is at the guests' expense.
Crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements.
Onboard Entertainment
Starting on
Red Hook, St. Thomas, USVI
at 2020-12-03
Finishing on
Red Hook, St. Thomas, USVI
at 2020-12-08
Starting on
Red Hook, St. Thomas, USVI
at 2020-03-14
Finishing on
Red Hook, St. Thomas, USVI
at 2020-03-21
Starting on
Red Hook, St. Thomas, USVI
at 2020-03-14
Finishing on
Red Hook, St. Thomas, USVI
at 2020-03-21
Starting on
Red Hook, St. Thomas, USVI
at 2020-03-14
Finishing on
Red Hook, St. Thomas, USVI
at 2020-03-21
Starting on
Red Hook, St. Thomas, USVI
at 2020-03-14
Finishing on
Red Hook, St. Thomas, USVI
at 2020-03-21
Menu
Breakfast
Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.
Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked 'on the vine' cherry tomatoes.
Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.
American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.
English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.
Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.
Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.
Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.
Lunch
Served family style
Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.
Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.
Spicy jerk chicken thighs with potato salad and corn on the cob.
Grilled shrimp and broccoli with cashew sauce served with Asian noodles.
Chicken fajitas.
Traditional European salad nicoise.
Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.
Appetizers
Traditional cheese board
Sundried tomato, pesto and parmesan pinwheel
Greek meze platter
Mini Bruschetta
Baked brie or camembert drizzled with honey and/or almonds
Asparagus cigars wrapped in puff pastry with cream cheese and salmon
Charcuterie board
Dinner
Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.
Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.
Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.
Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.
Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.
Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.
Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.
Desserts
Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.
Classic Pavlova with mixed fruits.
Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.
Red wine poached pears with mascarpone cream.
Banoffee pie.
Blueberry cheesecake with single cream.
Chocolate orange pot de crème with candied orange peel.
-Ship's Bar-
Rum:Flo & phils special caribbean spiced blendCruzan dark/light/ coconutBacardi lightMyettsMalibuCaptain Morgan spicedVodka:Tito’sKettle oneDeep eddy grapefruitWhiskey:Jonny walker black/ red labelJamesonJack DanielsBuffalo trace bourbonLiquor:Rum chataGrand MarinerCointreauBaileysAmarettoKahluaAngostura bittersTriple secTequila Sauza silverSpeciality cocktails:PainkillerSex on the beachStrawberry daiquiriPina coladaBloody Mary’sMargarita
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2019 to 2020 | $12,350 | $12,825 | $13,450 | $13,938 | $14,625 |
| Summer 2020 | $12,350 | $12,825 | $13,450 | $13,938 | $14,625 |
| Winter 2020 to 2021 | $12,350 | $12,825 | $13,450 | $13,938 | $14,625 |
| Summer 2021 | $12,350 | $12,825 | $13,450 | $13,938 | $14,625 |
| Winter 2021 to 2022 | $12,350 | $12,825 | $13,450 | $13,938 | $14,625 |
| Summer 2022 | $12,350 | $12,825 | $13,450 | $13,938 | $14,625 |
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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