ISLAND HOPPIN' Yacht Charter Catamaran
About
ISLAND HOPPIN' is a brand new 2018 Lagoon 520 debuting at the Annapolis Boat Show, and available for charter in the Virgin Islands.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
Accommodations
crew will take bunk cabin
Amenities
Onboard Entertainment
2 small spinning rods
1 trolling rod
Water Entertainment
Scuba Diving
Additional dives $50 per dive per person.
Online course required before charter commences.
DSD Course $200
Open water Referral $400
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Winter 2023 to 2024 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $29,000 | $30,000 | $31,000 | $32,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $29,000 | $30,000 | $31,000 | $32,000 |
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
Captain Dean Chamberlain
QUALIFICATIONS
• Yacht Master Ocean/Offshore
• Powerboat Level II
• RYA PWC Instructor
• STCW Basic Training
• Marine Radio Operator Permit
• ENG 1 Medical
• PADI Dive instructor
Dean was born in Johannesburg, South Africa where he developed a love for sailing at a young age. Growing up, his father owned a few sailing boats and got Dean really involved to the point where he took up sailing as sport throughout his schooling career competing in regattas all across South Africa. After he matriculated he completed his RYA Yachtmaster Ocean and started sailing around the Cayman Islands and BVI running catamarans and doing what he loves by giving his guests the experience of a lifetime. With this experience under his belt, he continued on by working on Super yachts ranging from 140-165ft and cruising the waters in the Pacific Northwest and Mediterranean. Dean looks forward to sharing his knowledge and experience with you and creating a trip that you will never forget.
Chef Yana Alikina
QUALIFICATIONS
• STCW Basic Training
• ENG 1 Medical
• Nursing Degree
• Cooking Course
Yana was born in Perm, Russia where she spent most of her childhood. After school, she graduated from medical university and worked for several years in medicine as a nurse. Her love for the oceans took over and she pursued a career in the super yachting industry in 2017. This journey took her to Singapore where she graduated from the London School of Business andFinance at the department of Hospitality and Tourism all while working as a Cheif Stewardess running trips out of Singapore, Papua New Guinea and Thailand. Yan spent 4 years in Asia where she travelled and built a passion for cooking as a hobby, experiencing all the different cuisines Asia had to offer. This passion got her her first position as a stewardess/chef on a yacht cruising Italy and Turkey and now Yana is happy to share her passion for food with you aboard your trip in the BVI.
Dean and Yana were brought together on the beautiful shores of Singapore. Yana had already been studying and working as a stewardess in Singapore for 4 years before Dean's journey brought him there for work as a Bosun and Dive Instructor on a world cruising 167ft Yacht. it was love at first sight and that is where they decided to go on a life journey with each other and make their dreams of sailing the oceans together come true.
<b>Crew fully vaccinated<b/>
Menu
Chef Yana's Menu
Breakfasts
French Omlette with cheese
Thin Pancakes with toppings and fresh berries & banana
English scrambled eggs with beef
Oatmeal with caramalized apple
Toasts with ham and cheese
Avocado toast with smoked salmon
Muesli and granola with yogurt
Fried eggs with sausages, mushrooms, and beans
Crepes in orange syrup with mascarpone
Lunch
Burger with Steak on a Homemade Bun
Creamy Sweet Potato, Pumpkin Curry Soup with Coconut
Grilled Mahi Mahi
Spicy Gazpacho Soup
Pasta with Clams
Beef Carpaccio with Argulas
Ribeye Steak with Pepper Sauce and Roasted Vegetables
Grilled Spicy Pork Ribs
Asian Salad With Citrus Dressing
Dinner
Shrimp Skewers with Garlic
Baked Chiken with Rosemary
Grilled Squid, Shrimp, and Tuna
Salmon Steaks in Spicy Breading with Fresh Vegetable Salad
Thai Pad Thai Noodles
Grilled Halloumi with Rosemary and Garlic and Risotto with Saffron Milanes
Grilled Chicken in Herbs with Rice and Vegetables
Pork Tenderloin with Roasted Broccoli and Cauliflower
Dessert
Key Lime Pie
Honey Cake
Date Muffins with Homemade Salted Caramel
Apple and Peach Strudel with Ice Cream
Chocolate Fondan with Mango
Meriingue Roll with Fresh Berries
Embarkation
Beef Island
on 2020-02-15
Disembarkation
Beef Island
on 2020-03-22
Embarkation
Red Hook, St. Thomas, USVI
on 2020-07-10
Disembarkation
Red Hook, St. Thomas, USVI
on 2020-07-17
Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
SCUBA
Onboard
Catamaran specifications
Beam
28 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
3 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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