VENTANA Yacht Charter Catamaran
About
This beautiful 2018 Lagoon 520 offers five queen cabins each with private ensuite baths including electric heads, vanity and separate showers. Cabins and boat offer wonderful natural lighting and great ventilation plus fully air-conditioned depending on guests desires. The salon will seat up to 10 guests in comfort for lounging or dining. Ventana's exterior offers alfresco dining for up to 10 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place for one or two to relax. TOYS: 3 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 1 Scurfer, 1 Surfboard, 3 Fishing Rods, & Onshore Games. DIVING: Offered via rendezvous only
Guests
10Cabins
5Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
Accommodations
Cabins and boat offer wonderful natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.
5 guest queen cabins each with private en-suite electric head, vanity and separate shower. Crew have separate twin bunk cabin and private head. Entire yacht is full air-conditioned for client comfort.
All heads are fresh water flush. Both forward heads have shower stalls, midship starboard head is a wet head, aft port cabin is a shower stall and aft starboard is a half-wet head (vanity is outside shower with toilet in shower area.
Salon offers lounge/formal dining area in addition to aft deck alfresco dining.
Top fly-bridge offers seating and lounge area with 360 degree view. There is also a lounge area forward behind the large trampolines.
Amenities
Onboard Entertainment
Water Entertainment
Sub Wing
Wakeboard
Paddle boards
Surf boards
Big floating mat
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $28,500 | $29,500 | $30,500 | $31,500 | $33,500 |
| $28,500 | $29,500 | $30,500 | $31,500 | $33,500 |
| $30,000 | $31,000 | $32,000 | $33,000 | $35,000 |
| $30,000 | $31,000 | $32,000 | $33,000 | $35,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
Rob Hyson
Captain Rob Hyson was born and raised in a small coastal town in Maine and as such spent a large portion of his youth on the water, on small fishing boats sailing schooners and everything in between. After graduation high school Rob served in the US Marine Corps as a presidential guard in Washington DC and at Camp David. Soon after ending his service in the Marine corps Rob moved to The Great Lakes area where his love for sailing was born. When Rob moved to his home state of Maine again he bought, and completely refit a Pearson sailing yacht and sailed her all over the New England coast until he decided to find warmer weather and sailed south the the US Virgin Islands. Where he cruised for a year before deciding to turn his love for the ocean and sailing into a career. Now Rob spends his days on the water and even gets paid to do it. He is truly happy to be “living the dream”
Jeremiah Buck
I am a professional chef with over 8 years of culinary experience; specializing in fine dining, artesian baking, and high-quality barista work. Learning a variety of cuisines, techniques and creating new dishes which guests of all types can enjoy, is a lifelong passion of mine. Running a clean and safe kitchen with a focus on guest needs, dietary restrictions, food safety as well as accommodating personal preferences has always been a high priority for me.
Menu
Day 1
Breakfast
Stuffed (desired fruit or liquor filling) French Toast
Breakfast sausage
Fresh Fruit
Lunch
Blackened Mahi
salad of cabbage, salsa fresca, corn and avocado
Shrimp Ceviche
Dinner
Bruchetta, fresh basil
haricoverts
New Zealand Rack of Lamp with pistachio gremolata and cherry gastrique
Roasted vegetables with herb infused balsamic reduction
Day 2
Breakfast
Frittata of bacon, bell pepper, asparagus, onion and gruyere cheese.
Applewood smoked bacon
Fresh Fruit
Lunch
BBQ Salmon with Guacamole Salsa, Basmati Rice with Peas and Carrots, Roasted Zucchini and Squash.
Dinner
Shrimp cocktail
Stuffed mushrooms
Filet Mignon Wrapped in Bacon with Maple Bourbon Sauce, Creamy Mashed Potato
Day 3
Breakfast
Three eggs Over easy, Crispy Truffle Potato, Brava Sauce, Serrano Ham, Cinnamon Oatmeal with Fresh Apples and Seasonal Fresh Fruit
Lunch
Middle Eastern meze – lamb, falfel, tabouli, tzatziki, mint, humus, warm pita
Dinner
Smoked or Roasted Eggplant
Spiced Basmati Rice
Shakshuka
Day 4
Breakfast
Breakfast burrito “bar”: Eggs, bacon, green onion, mushroom, bell pepper, cheeses, avocado, potatoes, tomatoes. Salsa roja or verde.
Lunch
Watermelon balls in gazpacho shooters
Blackbeans, tomato, cilantro avocado, mesculine salad mix with green goddess dressing.
Sautéed/Seared Octopus (and/or another desired seafood) with a salsa de aji
Dinner
Mixed South Amiercan Ceviche
Roasted and seasoned garden vegetables with spicy rocot peruvian sauce
Flank Steak with Garlic, Chimichurr and pickled rashish/carrot/onion
Day 5
Breakfast
Bacon, Spinach, Red Onion Quiche with Hash Brown, Side Morning Salad with Arugula, Blood Orange Segments, Shaved Reggiano Cheese, Champagne Vinaigrette Seasonal Fruit and Greens Pressed Fresh Juice
Lunch
Asian style Panzanella salad
Pickled mango and cucumber
Shrimp or veggie lettuce wraps (rice paper)
Crispy Wontons
Chicken or Beef Pad Thai
Dinner
Edamame
Seasoned Bok choi with sesame seeds
Asian style beef lettuce wraps
Beef Galbi
Day 6
Breakfast
Poached Salmon
hardboiled Eggs, onions, capers
Bagels, cream cheese, desired bagel toppings
Muffins
Lunch
Harissa Lobster Bucatini with burrata
Caprese plate
Prosciutto wrapped asparagus
Assorted Mediterranean grazing meats
Dinner
Focaccia
Caesar salad with fresh anchovies
Ragu Polenta with stuffed squid
Cioppino
DESSERTS
Tiramisu
Pot de creme
Cannoli
Affogato
Fruit Trifle
Macaroon Tray
Crème Brule
Desired flavor cheesecake
Chocolate dipped seasonal fruits
Assorted tartlets with accompanying fruit sauces
Custards, flan, parfaits
Embarkation
St. Thomas
on 2019-12-29
Disembarkation
St. Thomas
on 2020-01-05
Embarkation
Red Hook, St. Thomas, USVI
on 2020-06-11
Disembarkation
Red Hook, St. Thomas, USVI
on 2020-06-18
Embarkation
Red Hook, St. Thomas, USVI
on 2020-06-11
Disembarkation
Red Hook, St. Thomas, USVI
on 2020-06-18
Guests
10Cabins
5Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
Catamaran specifications
Beam
29 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
5 Queen(s), 1 Twin(s)Layout
Select currency
- 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.
