AQUILA Yacht Charter Monohull
AQUILA Yacht Charter Monohull
Accommodations
MASTER CABIN
Located aft
Centerline queen sized berth with drawers below
Settee to port
Hanging lockers port and starboard with drawers below
Large vanity mirror with lighting and shelf with storage below
Work desk to starboard
Ensuite head with stall shower, sink, mirror, storage lockers and VacuFlush toilet
Automatic lights in lockers
MarineAir Air Conditioning
PORT GUEST CABIN
Located aft of the forward cabin.
Double berth with drawers below
Folding Pullman berth above
Hanging locker on centerline bulkhead with drawers below
Vanity with counter top and storage below
Automatic lights in lockers
Storage lockers outboard of Pullman berth
Ensuite head with shower, sink, mirror, storage lockers and VacuFlush toilet
MarineAir Air Conditioning
STARBOARD GUEST CABIN
Located aft of the forward cabin
Single berth with drawers below
Folding Pullman berth above
Hanging locker at aft bulkhead with drawers below
Storage lockers outboard of Pullman berth
Ensuite head with shower, sink, mirror, storage lockers and VacuFlush toilet
Automatic lights in lockers
MarineAir Air Conditioning
CAPTAIN/GUEST CABIN
Located aft of the navigation station and to starboard side of engine room
Fixed upper and lower berths with drawers below
Hanging locker aft with drawers below
Air conditioning drawn from owners cabin
Automatic lights in lockers
Ensuite head (doubles as day head) with shower, sink, mirror, storage and VacuFlush toilet
Layout
Ammenities
Technical Details
Charter Types
Crew Profile
Ashleigh Mate
Amy Chef
Rudolph Walter Bronson Jr. (Captain)
Having grown up in Florida in the U.S., Rudy developed a passion for adventure at an early age, as well a keen interest in all things mechanical. He was employed at NASA for an extended period where he was an electrician.
Rudy has always had a great affinity for the ocean, and sailing proved the ideal vocation for him six years ago. He freelanced as a first mate/engineer, gaining a wealth of sailing experience and knowledge of the U.S. coast, the Caribbean, and other parts of the world. He has since earned his commercially endorsed 200-ton Yachtmaster certification.
He has strong engineering knowledge and experience and mechanical aptitude. Rudy has accumulated 30,000 miles at sea. His standout adventure has been aboard a 50 ft. catamaran where he sailed alongside the owner/captain from the Marshall Islands to Alaska via Micronesia, Guam, Okinawa, Japan, and the Aleutian Islands.
Rudy is an extremely capable sailor who works well under pressure, maintains a cool head, is highly organized and personable. People are naturally drawn to his open nature and leadership qualities.
Ashleigh Cooke (Chef/First Mate)
Ashleigh grew up in South Africa surrounded by big game. She has a profound sense of adventure, a love of nature, and a strong desire for travel, all of which led her to the yachting industry.
She completed her yachting qualification in 2011, satisfying standards for stewardess, silver service, first aid and emergency courses. She then boarded a 28 ft. catamaran and sailed across the Atlantic from Cape Town, South Africa, to Fort Lauderdale, Florida, in the U.S.
This was her first bluewater experience on a yacht and she has been involved in the marine industry ever since. Ashleigh has accumulated 20,000 sea miles in both sail and motorized yachts, predominantly along the U.S. coast and in the Caribbean. She offers a high level of customer service, culinary and general sailing skills. She is an accomplished cook, catering for all dietary preferences, from celiac to vegan and everything between. Apart from her ocean crossing, her standout trip was sailing from Japan to Alaska via the Aleutian Islands in a 50 ft. catamaran. Ashleigh is a natural leader with a keen sense of people’s feelings and requirements – essential qualities on a yachting adventure.
The Partnership Rudy and Ashleigh met while sailing between Japan and Alaska and have been sailing together ever since. Their strength lies in a shared love of the ocean and sailing. They are extremely positive, happy people who enjoy life and have a wealth of sailing experience, all of which they enjoy sharing. These attributes create a formidable partnership and a yachting adventure with them will be a wonderful, stimulating and unforgettable experience.
Amy found her passion for the culinary arts working alongside Tina Bester, the Queen of Tarts, a
household name in the South African food industry. Assisting in Tina’s cooking classes, running her café in Cape Town and helping with the publication of her two cookbooks led Amy to pursue her City and Guilds patisserie diploma. After qualifying, Amy headed kitchens and bakeries in both Cape Town and KwaZulu Natal. During this time, she mastered the art of fresh bread, pastries and cakes while perfecting her knowledge in all things food related. Amy’s natural ability to adapt, as well as her chef and hospitality experience, made her the preferred choice to complete the Aquila team. Amy is happiest when people are well fed. The smell of croissants baking, fresh local ingredients and beautifully presented food make up Amy’s cooking style.
Water Entertainment
Scuba Diving
Onboard Entertainment
Starting on
Blue Lagoon Marina, St Vincent
at 2019-04-23
Finishing on
Port Louis Marina, St. Georges, Grenada
at 2019-04-30
Menu
DAY 1
Breakfast
pomegranate and banana oats
Lunch
falafel
Canapé
Tuna tartar
Main
Thai green curry and fry rice
Dessert
Almond semifreddo with caramelized Apple
DAY 2
Breakfast
French toast
Lunch
Avo Orange &Sweet Potatoes salad with miso lime dressing
Canapé
Ginger and lime scallops
Main
South African Mango Chutney Chicken and mixed veg couscous
Dessert
coconut milk creme brulee
DAY 3
Breakfast
eggs Florentine
Lunch
Biryani
Canapé
Maui Ahi Poke(Sashimi )
Main
blackened shrimp alfredo linguine
Dessert
chocolate volcano cake
DAY 4
Breakfast
Almond flour pancake
Lunch
beef fajitas
Canapé
Butternut gaspatio
Main
sweet pork Tenderloin and apples with sugar snap peas and cauliflower mash
Dessert
Mixed berries with mascarpone -limoncello cream
DAY 5
Breakfast
everything omelets
Lunch
Smoked salmon nicoise
Canapé
grilled avo mango and watermelon salad
Main
Spinach artichoke Ravioli
Dessert
South African Milk tart
Rates
| Minimun | Maximun |
| $25,000 | $28,750 |
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.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest
categories among other charter related expenses.
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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