KELEA Yacht Charter Catamaran
About
Catamaran KELEA, a Privilege 65 accommodating up to 10 guests in cruising comfort, with a master king guest suite, and 4 equal queen-berth guest suites.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
65.0 Ft / 1996 / Privilege
Winter Area
Virgin IslandsAccommodations
Up to 8 guests in a centreline king suite and three queen berth guest suites.
Kelea is fully air-conditioned throughout and makes her own purified water onboard.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
CERTIFIED DIVERS
All 7-day charters aboard Kelea include 3 dives for certified divers. Additional dives can be added based upon weather, itinerary and captain’s discretion.
TRY SCUBA / DISCOVER SCUBA DIVE
This is a course for non-certified divers. This allows you to get your feet wet and enjoy the thrills of diving. The course includes a small classroom setting and some basic in-water skills training. Once you have mastered these skills, you will continue to a beautiful, shallow reef dive at a maximum depth of 40 feet. These dives can also count towards an Open Water Scuba Certification but do not result in certification alone.
COURSES FOR CERTIFICATION
We recommend starting your course before you come by finding a local dive shop to complete your classroom and online learning along with your pool work. When you get to Kelea, we do your check-out dives for certification in the beautiful, crystal clear waters of the Virgin Islands.
Another option is for you to complete your basic certification course from start to finish with Shawn and Autumn! Please contact crew directly for availability and course requirements.
NIGHT DIVES
Yes - Inquire
WET SUITS
Inquire for size and availability
***3 dives included in charter cost for certified divers***
Additional Dives*: $50 per dive, per diver - dependent on circumstances (ie: total # of divers, weather, safety, logistics etc).
Try Scuba: $150/diver, this course does not provide a certification upon completion
Referrals: $200/diver
Basic Open Water Scuba Course: $300/diver (excludes book fee with online code)
Advanced Scuba Diver Course: $150 (excludes book fee with online code)
Nitrox Course: $100 (excludes book fee with online code and equipment rental)
*Additional dives are based upon weather, itinerary and at Captain’s discretion. Seven dives maximum during the charter week.
All dives and Try Scuba courses include tank fills, all gear including weights and dive lights, briefings and a licensed scuba instructor serving as your guide.
Technical Details
Charter Types
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2024 to 2025 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $27,000 | $27,000 | $28,500 | $30,000 | $0 |
| $27,000 | $27,000 | $28,500 | $30,000 | $0 |
| $28,000 | $28,000 | $29,500 | $31,000 | $0 |
| $28,000 | $28,000 | $29,500 | $31,000 | $0 |
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
Kelea’s Crew - Phil Pattat-Barrat and Florence Laidler
Captain Phil
Growing up in London Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.
Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA yacht master offshore has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing - an experience and adventure he will never forget!
He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.
Florrie - First mate/ Dive Instructor/ Chef
With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.
A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.
As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!
Menu
A sampler from Florrie’s Galley aboard KELEA
Breakfast
Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.
Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked 'on the vine' cherry tomatoes.
Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.
American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.
English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.
Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.
Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.
Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.
Lunch
Served family style
Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.
Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.
Spicy jerk chicken thighs with potato salad and corn on the cob.
Grilled shrimp and broccoli with cashew sauce served with Asian noodles.
Chicken fajitas.
Traditional European salad Nicoise.
Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.
Appetizers
Traditional cheese board
Sundried tomato, pesto and parmesan pinwheel
Greek meze platter
Mini Bruschetta
Baked brie or camembert drizzled with honey and/or almonds
Asparagus cigars wrapped in puff pastry with cream cheese and salmon
Charcuterie board
Dinner
Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.
Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.
Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.
Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.
Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.
Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.
Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.
Desserts
Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.
Classic Pavlova with mixed fruits.
Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.
Red wine poached pears with mascarpone cream.
Banoffee pie.
Blueberry cheesecake with single cream.
Chocolate orange pot de crème with candied orange peel.
___________________
A sampler from Autumn's galley aboard KELEA
BREAKFAST / Served with fresh and local fruits
Breakfast Enchiladasâ?¨ sage ground sausage / roasted pobllno pepper / local eggsâ?¨
Butterscotch Banana Breadâ?¨ Caribbean grown bananas / coconut custard creme / hickory smoked baconâ?¨
Florentine Eggsâ?¨ poached eggs / wilted spinach / homemade artisan bread / stone-ground mustard hollandaise
Lemon-Blueberry French Toastâ?¨ homemade pound cake / maple butter creme fraiche
Huevos Rancheros â?¨pan fried corn tortilla / fried egg / locally sourced greens and fresh fruit
LUNCH
Caribbean Jerk Shrimp Saladâ?¨ lime dressed arugula / papaya pico de gallo / homemade marinated onionsâ?¨
Roasted Cauliflower and Orzo Saladâ?¨ Whole wheat orzo / roasted cauliflower / organic cranberries / blackened chicken / lemon-shallotmarinated spinachâ?¨
Coconut-Crusted Fish Tacosâ?¨ cilantro and lime red cabbage slaw / red chili aioli / watermelon mint saladâ?¨
Chesapeake Style Crabcakes â?¨fresh chopped strawberries / cucumber mint salad / homemade garlic crostini / lemon garlic aioliâ?¨
Grilled Chicken Lettuce Wrapsâ?¨ grilled boneless chicken breast / green apples / fresh dill / garbanzo beans / toasted pitaâ?¨
Flame-Grilled Hawaiian Burgerâ?¨ pineapple dressing / toasted onion bun / red onion and lettuce / Dijon potato salad
APPETIZERS
Fresh Catch Ceviche â?¨locally caught fish / scallops / shrimp / mango / blue corn tortillasâ?¨
Tuscan White-Bean Hummus â?¨toasted pita / vegetable medleyâ?¨
Charcuterie Platterâ?¨ assorted cheeses and meatsâ?¨
Spring Caprese Salad â?¨grilled peaches / heirloom tomatoes / prosciutto / fresh basil / balsamic reductionâ?¨
Roasted Butternut Squash Soupâ?¨ braised apples and onions / goat cheese and Vidalia onion medallion
ENTREES
Lemon-Chicken Roulade â?¨fresh parsley, mint and capers / goat cheese / parmesan mashed potatoes l homemade bread crostini / buerre blancâ?¨
Dijon Marinated Lamb Lollipopsâ?¨ seasonal roasted legumes / balsamic cherry tomatoes / truffle creme fraicheâ?¨
Wasabi-Crusted Seared Ahi Tunaâ?¨ locally sourced Ahi / edamame-ginger salad / coconut rice / wasabi aioliâ?¨
Grilled New York Strip Steakâ?¨ seasoned NY Strip / homemade chimichurri sauce / Mexican street corn / lime-dressed arugula / avocado
Fresh Garden lasagnaâ?¨heirloom tomato marinara / homemade ricotta / sage ground sausage and turkey / fresh zuchinni / local basilâ?¨
Rosemary Infused Filet Mignonâ?¨ roasted Brussels sprouts and apples / horseradish mashed potatoes / fresh garlic and rosemary cold-pressed butter
DESSERTS
Chocolate-Covered Strawberries
Coconut-Mango Cheesecake
Miniature Key lime Pie
Homemade Peanut Butter Cup
Cafe Rum Bread Pudding
Embarkation
St. Thomas, USVI
on 2021-05-17
Disembarkation
St. Thomas, USVI
on 2021-05-24
Embarkation
St. Thomas, USVI
on 2021-05-17
Disembarkation
St. Thomas, USVI
on 2021-05-24
Guests
8Cabins
4Crew
2Size / Year Built / Builder
65.0 Ft / 1996 / Privilege
SCUBA
Onboard
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
35 FeetDraft
6 FeetType
CatamaranRefit
2012/13Cabin beds
1 King(s), 3 Queen(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.