Guests
10Cabins
5Crew
2Size / Year Built / Builder
65.0 Ft / 1996 / Privilege
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAbout
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.
Accommodations
2018/2019 Season - Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites
From 2019/2020 Season: Kelea accommodates up to ten guests in 5 guests cabins, all ensuite: one centerline master king suite forward, and three queen-berth guest suites, as well as a starboard forward upper & lower twin berth suite. Please enquire with your charter broker regarding availability of the one King and 4 Queens layout.
Kelea is fully air-rconditioned throughout and makes her own purified water onboard.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
CERTIFIED DIVERS
All 7-day charters aboard Kelea include 5 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
***5 dives included in charter cost for certified divers***
Additional Dives*: $50 per dive, per diver
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
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $24,500 | $25,000 | $26,000 | $27,500 | $30,500 |
| $24,500 | $25,000 | $26,000 | $27,500 | $30,500 |
| $24,500 | $25,000 | $26,000 | $27,500 | $30,500 |
| $24,500 | $25,000 | $26,000 | $27,500 | $30,500 |
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
Kelea’s Crew
Shawn’s love for the ocean began when he was only a few months old on the coast of North Carolina. Shawn grew up in Carolina Beach, NC where he learned to read the wind and waves and developed a passion to share his love of the ocean with others.
Shawn graduated from the University of North Carolina at Wilmington in 2011 with a degree in Marine Biology. Shortly after college, Shawn moved to Nicaragua to pursue his love of the ocean and worked as a Captain and surf guide for NicaSurf tours.
Following a couple great years in Central America, Shawn moved back to the states to continue his life on the water. In doing so, Shawn has spent the past 5 years working aboard world class super yachts. In which time, he has obtained his USCG Captains License as well as his American Sailing Association Certification.
Autumn was born in Michigan where she grew up swimming in the freshwater of the Great Lakes. After high school she studied massage therapy and yoga in Costa Rica where she fell in love with the salty ocean and travelling to new places. In 2013, Autumn moved to Florida to become a yacht stewardess. A job that would take her to many exotic places, even all the way back to lake Michigan.
For the last five years, Autumn has worked on multiple world class yachts in which she collaborated closely with five-star chefs from around the world. Learning from her yacht chef coworkers, she has developed a passion for creating exciting and healthy dishes that create memories.
Shawn and Autumn met in September of 2013 in Fort Lauderdale, Florida, where they were both searching for their first superyacht jobs. A week later, they found separate jobs on different boats, starting three years of long distance dating. In December of 2016, they decided it was time for an adventure and decided to travel New Zealand for a year together in a campervan they renovated themselves.
Shawn and Autumn love to spend time on the water, whether it’s diving, snorkeling, surfing, paddling or sailing. They are excited to bring their captain and crew knowledge of charter yachts to give you a sailing vacation you won’t forget.
Menu
A sampler from the galley aboard catamaran KELEA
Breakfast | Served with fresh local fruits
Frangelico French Toast | made from homemade bread, served with blueberries and vanilla bean whipped cream
Buttermilk Biscuit Sandwich | crispy bacon, fried egg, and cheddar cheese on a homemade cheddar chive buttermilk biscuit
Chipotle Eggs Benedict | poached eggs, Canadian bacon, and English muffins topped with chipotle hollandaise
Raspberry Ricotta Muffins | served with scrambled eggs, crispy bacon and sliced avocado
Breakfast Galette | filled with pepper jack cheese, toasted kale, and sunny side up eggs
Lunch
Grouper Coconut Tacos | coconut crusted grouper with red cabbage slaw, garlic chili aioli, and mango salsa
Chicken Caesar | tender chicken breast over crisp romaine served with homemade paprika croutons, grilled lemon Caesar dressing, and parmesan
Seared Tuna Bowl | marinated tuna seared and served with garlic ginger jasmine rice, Ponzu edamame, and a Japanese cucumber salad
Salmon Pattie Salad | red pepper salmon patties over local arugula salad with homemade lemon dill dressing
Chinese Spiced Beef Wraps | spiced beef wrapped in freshly made scallion pancakes with cucumber and cilantro
Appetizers
Peruvian Ceviche with mahi, scallops, and shrimp
Buffalo Chicken Phyllo Rolls served with blue cheese dipping sauce and celery
Baked Brie served with blackberry thyme compote and toasted pecans
Thai Basil Chicken with basmati rice served in lettuce wraps
Tuna Tartar with mango and avocado served with wonton crisps
Dinner | Served with fresh homemade bread
Seared Scallops | Served over a leek and gruyere risotto and a local spicy arugula salad with a lemon basil vinaigrette
Indian Spiced Chicken Kebabs | Served over saffron rice and roasted okra. Accompanied by homemade garlic naan
Herb Crusted Rack of Lamb | With a mustard thyme sauce served over preserved lemon and mint orzo and a salad of massaged kale with lentils and feta
Cast Iron Filet Mignon | With a merlot mushroom sauce served over stone ground mustard mashed potatoes and roasted asparagus
Island Spiced Pork Loin | With an island spice reduction served over a light parsnip puree and crispy roasted brussel sprouts
Desserts
Caribbean Rum Cake with vanilla ice cream
Dark Chocolate Torte with homemade salted caramel sauce
Lemon Panna Cotta with blueberry compote
Chocolate Lave Cakes with vanilla raspberry reduction and fresh whipped cream
Pavlova with fresh whipped cream and seasonal fruits
Embarcation
St. Thomas, USVI
on 2021-05-17
Disembarcation
St. Thomas, USVI
on 2021-05-24
Embarcation
St. Thomas, USVI
on 2021-05-17
Disembarcation
St. Thomas, USVI
on 2021-05-24
Guests
10Cabins
5Crew
2Size / Year Built / Builder
65.0 Ft / 1996 / Privilege
SCUBA
Onboard
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
35 FeetDraft
6 FeetType
CatamaranRefit
2012/13Cabin beds
1 King(s), 3 Queen(s), 1 Twin(s)Layout
Select currency
- USD
- 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.
SIMILAR YACHTS TO KELEA
Sleeps 10 guests in 5 Cabins
Size: 65.0 Ft
$18,300 - $31,300
per Week