VENTANA Yacht Charter Catamaran
VENTANA Yacht Charter Catamaran
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.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Julia Ray Chef/Mate
Damon has a serious passion for the ocean and how special it is. Since his college days, he has been involved in appreciating everything the Big Blue has to offer. After living in Hawaii, he knew the ocean would be his new love. Born in Pennsylvania and raised in Telluride, Colorado, he knew he had to get closer to the sea where boundless opportunities were waiting for him. After graduating from Sierra Nevada University/Hawaii University, Damon decided to act on his desire to travel the world and experience cultures from all over. He traveled in a camper van from Pennsylvania to Costa Rica, stopping everywhere along the way to learn from the locals and bask in the foreign culture. After completing the two year road trip, he found himself in the Philippines working at a high end resort as the activities coordinator & watersports instructor. You can count on his experience and patience to help you learn how to paddle board, surf, kiteboard, freedive or any other activity you can do on the water. He is an avid free diver and feels comfortable diving deep to retrieve the occasional pair of sunglasses that may fall over board. Damon is an expert at pointing out all of the creatures beneath the surface.
He holds a 100ton US Coast Guard Captain's Licesne and is well versed on how to sail in all conditions. He has completed multiple Atlantic crossings, delivered yachts all around the Caribbean, and recently sailed from the United States through the South Pacific to Australia. He has accumulated over 20,000nm of open ocean sailing which was only possible through his professionalism, dedication to safety, and desire for adventure. You can feel at ease knowing that he will deliver a trip of a lifetime while keeping your safety as the top priority. With years of experience working on yachts and resorts all over the world, he knows how to deliver the most amazing experience possible. He looks forward to treating you like family and showing you a new standard for what hospitality should mean.
Chef Julia Ray grew up in Michigan surrounded by the Great Lakes. She developed a love for boating and sailing on frequent family outings on Lake Huron and the many inland waterways that are abundant in Michigan. Julia was introduced to the Virgin Islands as a child on the first of many annual family vacations more than 30 years ago. Julia learned to cook and entertain while assisting family members during daily meal preparation and by assisting with catering numerous gatherings. Julia has also worked in the restaurant and hospitality industries. She holds degrees in both accounting and social work and although she had a successful career in the corporate world, she left it all behind in 2013 to realize her dream of living in the Virgin Islands. She has since been employed as mate and chef, sailing throughout the islands.
Energetic and personable, Julia loves to meet new people and share her enthusiasm for the islands while ensuring their comfort and safety aboard and in the water. She is certified in first aid, CPR and fire fighting. She spends much of her spare time in the kitchen, preparing and perfecting new recipes for friends and family to sample. Julia delights in spoiling guests with gourmet meals and tempting treats. She prepares a wide variety of meals and remains flexible in her meal planning to ensure the freshest and best quality food is offered to guests. Julia takes much pride in her ability to work with guests to accommodate special diets and food allergies and develop menus that will leave everyone satisfied!
Water Entertainment
Sub Wing
Wakeboard
Paddle boards
Surf boards
Big floating mat
Scuba Diving
Onboard Entertainment
Wide projection screen for movies
Playstation 4 for kids of all ages
Starting on
St. Thomas
at 2019-12-29
Finishing on
St. Thomas
at 2020-01-05
Menu
Breakfast
- Stuffed French toast strata with sausage
- Eggs Florentine with ham and home fries
- Caribbean fruit crepes
- Frittata with leeks, sundried tomato, broccoli & cheese
- White chocolate pancakes with sautéed banana & pecans
- Loaded potato quiche with fresh muffins or bread
- Sausage and cheese breakfast burritos with western potatoes
- Continental breakfast with fresh fruit, breads & muffins, yogurt, cereals
Fresh fruit will be served each morning along with breakfast based on availability. Coffee, tea, juices, and milk are available each morning. Your choice of breakfast meat includes crispy bacon, link pork sausage or breakfast ham. Vegetarian options are also available.
Lunch
- Crab cakes on a bed of micro greens with avocado remoulade
- Chicken caesar or chef salad with warm garlic bread sticks
- Ham and cheese sliders with sweet potato chips and grilled pineapple
- Fish Tacos with black bean salad and sweet corn tomalito
- Grilled hamburgers with Caribbean potato salad
- Chicken salad croissants with cilantro lime quinoa
- Turkey, bacon and avocado wrap with coleslaw and chips
Chips, crackers, cookies, nuts, fresh fruit and vegetables with dip will be available throughout the afternoon.
Appetizers
- Herbed tomato bruschetta with fresh parmesan
- Buffalo chicken dip and tortilla chips
- Flatbread pizza with vegetables, fresh basil, and feta cheese
- Chicken satay with peanut sauce
- West Indian conch fritters
- Quesadillas with fresh guacamole and salsa
- Homemade hummus with pita chips and vegetables
Dinner
- Cajun shrimp tortellini with asagio and garlic rubbed toast points
- Chicken scaloppini with broasted potatoes and sesame broccoli spears
- Star fruit and orange shrimp with almond couscous and snow peas
- Grilled Steak with garlic mashed potatoes and steamed asparagus
- Mahi-mahi with mango salsa, butternut squash risotto and sautéed red cabbage
- Jerked pork tenderloin with porcini mushroom quinoa, and leek & spinach wilt
- Blackened tuna with ginger & wasabi, wild rice and sautéed vegetable medley
Entries are served with an appropriate wine if you desire
Desserts
- Key lime cheesecake
- Pound cake layered with cream cheese and marmalade
- Banana turnover with chocolate and caramel drizzle
- S’mores pie
- Mango and papaya shortcake with whipped cream
- Peanut butter pie with dark chocolate curls
- Hot fudge brownie cake with whipped cream
Each charter menu is custom designed based on guest preferences!
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2018 to 2019 | $20,500 | $22,000 | $23,500 | $25,000 | $25,500 |
| Summer 2019 | $20,500 | $22,000 | $23,500 | $25,000 | $25,500 |
| Winter 2019 to 2020 | $20,500 | $22,000 | $23,500 | $25,000 | $25,500 |
| Summer 2020 | $20,500 | $22,000 | $23,500 | $25,000 | $25,500 |
| Winter 2020 to 2021 | $20,500 | $22,000 | $23,500 | $25,000 | $25,500 |
| Summer 2021 | $20,500 | $22,000 | $23,500 | $25,000 | $25,500 |
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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