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
Wide projection screen for movies
Playstation 4 for kids of all ages
Water Entertainment
Sub Wing
Wakeboard
Paddle boards
Surf boards
Big floating mat
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 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 |
| $28,500 | $29,500 | $30,500 | $31,500 | $33,500 |
| $28,500 | $29,500 | $30,500 | $31,500 | $33,500 |
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
Capt. Tim Montgomery
Captain Tim welcomes you aboard the beautiful 52’ Lagoon Catamaran, Ventana. Tim spent the first 10 years of his career as a professional chef traveling and working all over the world. He was born and raised in St. Louis Missouri, which you can imagine is not the sailing capitol of the United States. He found his love for the Ocean when he spent 3 years aboard National Geographic’s expedition ships sailing the entire west coast of North and Central America. He found his true home when he moved down to St. Thomas and fell in love with the culture and pristine Carib waters.
After 3 years running chartered yachts all over the U.S and B.V.I’s, Tim knows all the secret spots and hidden gems the islands have to offer. After years of being a chef, he certainly knows his way around the bar and would be happy to mix up some delicious craft cocktails anytime. He prides himself on not having a set itinerary and having the ability to read the vibe of the day. Creating the perfect relaxing vacation everyday for guests and imparting on them the same love of the islands he has.
Tim holds a USCG masters license and STCW 95 certification and has logged well over 1000 days at sea. He would love to share his passion for the sailing lifestyle and personally tailor the perfect yacht vacation for you and yours. You can usually find him strumming his guitar or diving down to catch some spiny lobsters to throw on the grill for that night’s dinner. From his culinary skills, island knowledge, and a knack for creating the most fun charter environment possible, he’s the ideal Captain for your next vacation.
Chef Jason Mackay
Born in South Africa and raised in Louisiana, Jason was always surrounded by a community that greatly appreciates a meal surrounded by good friends and family. Always an adventurous spirit, Jason always had a passion for travel and nature. Living in Asheville, NC was very influential in developing a connection with the fruits of nature and set Jason on a path to create seasonal and local dishes based off of local foraged ingredients. Living in Mexico, he spent most of his time in the water spearfishing and orchestrating pop up dinners based around the catch of the day and joining people together in the community. Creating culinary experiences and joining people together is Jason’s true passion in life and he is excited to highlight the bounty of the Caribbean sea.
Menu
DAY 1 - DAY BREAK
Fresh coconut milk chia pudding with fruit
Paleo pancakes
Bison sausage
Black bean mushroom sausage
Garlic grits
Soft scrambled eggs brioche french toast
DAY 1 - MIDDAY
Garlic roasted cauliflower with yellow raisin and caper gremolata
Sumac and garlic marinated chicken thighs
Cumin roasted carrots
Lamb and mint meatballs with dill yogurt sauce
Grilled romaine salad and butter croutons and white anchovies
DAY 1 - HORS D'EOUVRES
Watermelon, mint and rose gazpacho
Caviar, creme fraiche, and smoked salmon johnny cakes
Bleu cheese stuffed bacon wrapped dates
DAY 1 - MAIN
Seared crispy skin snapper on chantarelle & blueberry wild rice resting in roasted tomato and onion broth
Garlic roasted lions mane mushroom on a bed of Baba Ganoush and cous cous with roasted chili squash
Seared magret duck breast with cauliflower puree topped with a port wine and demi glace reduction
DAY 1 - DESSERT
Milk tart topped with cinnamon and lightly macerated season berries
DAY 2 - DAY BREAK
House cultured yogurt with granola and fruit
Crispy Bacon
Soft Scrambled Eggs
Fruit and nut smoothies
Crepes Avocado Toast
DAY 2 - MIDDAY
Green papaya and mango salad with spicy peanuts and pickled ginger
Spicy chicken larb
Green vegetable curry with saffron rice
Sweet chili roasted brocoli
Spicy mushroom egg rolls
DAY 2 - HORS D'EOUVRES
Muffaletta puff pastry bites
Vegan queso with tortilla chips
Caprese bites
DAY 2 - MAIN
Prime roast beef served roast carrot puree, Crispy brussel sprouts and savory au jus
Spear caught fish of the day nestled on top of twice cooked eddplant, topped with a sauce vierge
Cauliflower steak on a bed of tabouleh and topped with a yellow raisin caper relish
DAY 2 - DESSERT
Chocolate caramel tart with frensh vanilla gelato
DAY 3 - DAY BREAK
Bananas foster pancakes
Fruit salad
Gruyere and pancetta quiche
Vegan quesadillas
Breakfast burritos
DAY 3 - MIDDAY
Fried fish sandwich with house pickles and briny tartar sauce
Brie, smoked chicken, and blueberry compote paninis
Vegan tomato and onion grilled cheese with pesto dip
Grilled vegetable orzo salad
Japanese ginger marinated cucumber salad
DAY 3 - HORS D'EOUVRES
Prime beef tartar with egg yolk, batarga, and pomme gaufrette
Oyster and shiitake mushroom larb
Curried carrot soup
DAY 3 - MAIN
Prime beef tenderloin paired with duck fat potatoes
Garlic parmesan asparagus and topped with sauce bordelaise
New orleans style shrimp and grits
Vegan mushroom bolognese with walnuts
DAY 3 - DESSERT
Beignets with cafe au lait pot de creme
DAY 4 - DAY BREAK
Blueberry scones
Chorizo and parmesan scrambled eggs
Tofu scramble with roast bell peppers and confit cherry tomatoes
Chocolate chip waffles with bourbon caramel
Fruit parfait
DAY 4 - MIDDAY
Cucumber tomato salad with balsamic vinaigrette and fried garlic
Fish and chips
Eggplant and vegan cheese napoleons
Garlic marinated grilled jumbo shrimp with remoulade
Camembert and prime ribeye steak sandwiches with au jus
Miso glazed roasted eggplant
DAY 4 - HORS D'EOUVRES
Fresh snapper ceviche with mango, jalapeno, and ponzu
Vegan elotes
Fried bread
DAY 4 - MAIN
Red snapper on a bed of parsnip puree, creamed asparagus broth and topped with gremolata
Grilled lamb chops with celeriac tart and garlic peach chutney
Season vegetable ratatouille with roasted garlic bread crumbs
DAY 4 - DESSERT
Gianduja chocolate mouse with caramel whipped cream and crisped chocolate rice
DAY 5 - DAY BREAK
Granola, seasonal fruit and fresh ricotta
Chorizo and melted gruyere hash browns
Smoked salmon benedict with dill hollandaise
Mango blueberry and oat smoothies
DAY 5 - MIDDAY
Fish sauce caramel chicken wings
Dry fried garlic green beans
Black bean mushroom burger with pineapple jalapeno slow
Roast beef sandwish with provolone and rich au jus
Confit garlic and cherry tomato salad with grated squash
Friend plantains
DAY 5 - HORS D'EOUVRES
Vegetable samosas
Fresh onion soup
Rabbit and pistachio gallentine
DAY 5 - MAIN
Mustard and white wine braised rabbit quarter served with braised cabbage and asparagus
Crispy tofu quinoa bowl and miso ginger glaze and roast vegetables
Seared bay scallops served with a curry leaf ginger sauce and curry spiced carrots
DAY 5 - DESSERT
Apple tart tatin with Cinnamon gelato
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.
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