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 always takes QUEEN port aft 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
| Summer 2022 |
| Winter 2022 to 2023 |
| Winter 2023 to 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $29,000 | $30,000 | $31,000 | $32,000 |
| $29,000 | $30,000 | $31,000 | $32,000 |
| $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 some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note
that
premium rates may be attached 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 Jack Steenbergen
QUALIFICATIONS
• USCG Master 100 GRT
• PADI OWSI - MSDT
• EFR / O2 Instructor
• STCW Basic Training
• Marine Radio Operator Permit
• ENG 1 Medical
• Dive instructor
Born and raised in Clearwater, Florida, he grew up on the water fishing and sailing with his family every chance he had. He always had a passion for the water and wanted to explore its beauty.He began working on tour boats in Clearwater and since then discovered the path towards his career. A few years ago, he moved to bigger yachts and traveled around the world through the Mediterranean. One of his most recent trips being from Seattle to Florida through the Panama Canal. Later Jack began his journey to become a dive instructor to be able to show just how much beauty the ocean had, above and below.
Chef Kaycee Wassmer
QUALIFICATIONS
• STCW Basic Training
• ENG 1 Medical
• Florida Boaters License
• Rescue Diver
Born and raised in Seminole, Florida, Kaycee always felt close to the water as a kid. Spending many days with her family boating out to spoil islands in Clearwater to camp. She frequently remembers long nights around a fire and stargazing on the beach.
Once in high school, she started participating in local beach clean ups to help bring awareness to the constant pollution. After graduating, she spent most of her days working in a small marina discovering just how big her passion for the water was and decided to start learning all she could about the boating industry.
Jack and Kaycee met while working in the Clearwater Beach Marina. Having just returned from his first season of yachting, he introduced her to the industry and they quickly started working to gain experience. They were joined together on a 50ft boat as Captain and Mate and began their journey towards enjoying and sharing their passions as a team. Because of their history of working well together, Jack and Kaycee create a fun and playful environment while remaining professional. Having spent years in the customer service industry they love to take care of each guests needs in their own exciting way. Recently Kaycee has taken up a love for cooking and is always looking for new ways to spice up her meals. She often picks up a recipe and makes it her own by adding her own personal touch. Together they share the same passion for scuba diving, boating, and adventuring. They look forward to being able to share their experiences with guests. Jack and Kaycee are excited to continue their journey in the charter industry and explore what the beautiful Caribbean has in store.
<b>Crew fully vaccinated<b/>
Menu
Chef Kaycee's Menu
Breakfasts
Eggs Bennie
Frittata with bacon, spinach, and tomatoes topped with a balsamic glaze
Fluffy egg toast
Homestyle French toast with a cinnamon honey ricotta and maple bacon
Pancakes with a warm berry compote and sausage
Lunch
Blackened Mahi Mahi fish tacos with pickled cabbage and a chipotle lime crema
Sirloin burgers with spicy remoulade sauce
Zucchini and chickpea curry over a bed of herb white rice
Pan fried fresh crab cakes with a parsley aioli on roasted corn salad
Seared ahi tuna Poke bowl with pickled cabbage salad and a peanut dressing over jasmine rice
Southwestern style chicken wrap with crunchy chips and chipotle crema,
Grilled bbq pork skewers with pineapple coleslaw
Dinner
Sweet and spicy chicken diablo with garlic parmesan mashed potatoes and roasted Brussel sprouts
“Surf n Turf” Filet Mignon and shrimp with a mushroom marsala wine sauce mashed potatoes and steamed broccoli
Roasted acorn squash stuffed with sausage, apple, and onion with a parmesan risotto.
Pan fried sea bass with a Mediterranean garlic and olive sauce over a lemon pepper orzo with peas and a slice of baguette
Baked teriyaki salmon filets with truffle smashed mini potatoes and a side of asparagus
Slow cooked ribs in a pomegranate sauce with pearl onions and mushrooms over creamy mashed potatoes and Brussels
Dessert
Mini banana cheesecakes with whipped cream and honey
Roasted pears with orange glaze, granola, and vanilla ice cream
Mixed berry puff pastry
Creme brûlée
Dutch apple pie
Chocolate cheesecake cookie trifles
Classic Tiramisu
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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