A3 Yacht Charter Catamaran
About
A3 is a stunning 2016 56' Lagoon Catamaran featuring 3 queen cabins and a bunk cabin, each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool trade winds over the beautiful blue Caribbean water! The salon will comfortably seat up to 8 guests in comfort for lounging or dining. The exterior offers alfresco dining for up to 8 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place to really unwind. Water toys include snorkeling gear, floating mats and tube, 2 stand-up paddleboards, and 2 fishing rods. DIVING: A3 offers onboard diving with a qualified PADI Instructor. Dives for certified divers are $50 per person per dive, payable to crew directly. Maximum 6 divers at a time and 4 dives per week (depending on number of divers). Resort course offered at $150 per person (maximum number of resort courses offered per week is 4). Rate includes use of boats dive gear.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
56.0 Ft / 2016 / Lagoon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
1 Master cabin with queen bed and 2 spacious guest cabins with queen-sized beds. In addition, there is one cabin with single-sized bunk beds (38"x75"L). All cabins come with en-suite heads and showers, fans, and private A/C controls. Memory foam mattress toppers on all berths for guests comfort.
Bunk dimensions:
Top Bunk
78”Lx34”W and the foot tapers to 21 1/2”
Bottom Bunk
80”Lx34”W
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Each dive for certified divers is $50 per person per dive paid directly to the crew. Maximum 6 divers at a time and 4 dives per week. (depending on number of divers)
Rate includes use of boats dive gear.
If guests wish to dive, cost is $50 per dive per diver.
Resort course available at $150 per person (maximum number of resort courses offered per week is 4).
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $29,500 | $30,500 | $31,500 | $34,500 |
| $29,500 | $30,500 | $31,500 | $34,500 |
| $29,500 | $30,500 | $31,500 | $34,500 |
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
-
Available
-
Booked
-
Hold
-
Unavailable
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
Captain
Crew
Brief
Capt. Colleen Korona
Colleen was born and raised in Florida, where she grew up playing on the water. She bought her first sailboat when she was 24 years old, decided to live on it and then sailed it to the Bahamas.
Colleen stepped out of the boating world for a while and managed a mental health office with 10 doctors for several years before moving on to working at a nuclear brain-imaging facility. Then the recession came, and she was unemployed. It didn’t take much prodding to head back out on the ocean and do some more sailing. She literally sold almost everything, packed the rest up and spent the next year sailing the East coast and exploring the cruising grounds from Florida to Rhode Island. There happened to be a group of boats heading to the Caribbean in Virginia and she thought, “What the heck! Let’s check it out and head to the Caribbean!” 14 days later they arrived in Tortola, BVI.
She spent another year playing, exploring and sailing down to Trinidad, and then the money ran out. Colleen started to pick up jobs on charter boats here and there to have some money in her pocket. Over the next few years, Colleen worked as a first mate on a tall ship and sailing day-charter boats, as well as a stewardess and deckhand on a trimaran and crew on mega yachts in New England. But nothing beats working in the Caribbean! Colleen then got her captain’s license, and now feels very fortunate to have a great office at sea where she can share the beautiful place with guests.
Chef Matt Proto
Matt has been in the customer-service industry for the past 25 years. His career as a professional chef has lead him to the Caribbean where he now uses his culinary skills to create the perfect onboard dining experience for guests. He draws from a wide range of experience to deliver a broad spectrum of flavors and genres, keeping each new day full of fresh ideas. Matt grew up in Florida and has spent most of his life either in or on the water, and he’s been an avid scuba diver since 2006. In 2012, he got rid of everything except for one suitcase full of clothes and started doing seasonal work as a traveling chef. After living in Hawaii, Alaska and Cozumel, he found himself in St. Thomas working in a food truck on the beach when a friend approached him with a job offer as a chef on a charter boat. This is where he met Colleen and discovered the perfect gig. Since then, Matt has combined his love of food with his love of the ocean to create the perfect charter for more than just a vacation experience—but a passion for life and nature, and the desire to share those things with like-minded individuals. Matt is a PADI Dive Instructor and will be happy to show you the beautiful underwater world of the Virgin Islands.
Onboard A3, we try to create a fun and safe environment for families to enjoy. We offer a wide variety of activities geared towards keeping a younger audience entertained, even when the weather is not ideal. In the galley, kids have an opportunity to get some hands on culinary training, making cookies, fresh pasta, ice cream, or anything else that might spark their interest. In the salon, we have have an extensive collection of games for all ages, and are always up for challenge. We have thousands of movies to choose from that can be viewed on the outdoor theater, and of course can be enjoyed with the flavor popcorn of your choosing. In the water, we have plenty of toys, including tubes and skis that can be pulled behind the dinghy, as well as scuba and snorkel gear for all ages. If celebrations are your thing, come on down! We love doing birthday parties, holidays, anniversaries, or any other reason you can think of to throw a party! So if you're thinking of bringing the family on vacation, let A3 help make it a memorable one!
****CREW HAS BEEN FULLY VACCINATED FOR COVID-19****
Menu
DAY BREAK
Beetroot Salmon Shingle
Dill Avocado, Soft Boiled Eggs, Shallots, Broccoli Sprouts, Galley Fresh Artisan Wheat, Fresh Fruit
Tamagoyaki Japanese Omelet
Shaved Daikon, Miso Glazed Japanese Sweet Potato, Seven Spice, Fresh Fruit
Acai Breakfast Bowl
Fage, Hemp Hearts, Granola, Chia Seeds, Toasted Cashews, Galley Fresh Muffins, Fresh Fruit
Banana Kahuna Cakes
Smokey Sea Salt Bacon, Toasted Almonds, Dark Rum & Brown Butter Cane Syrup, Fresh Fruit
Tapas Breakfast Board
Seafood Croquets, Gruyere Souffles, Salchichas, Piquillo Shard Salad, Galley Fresh Muffins, Fresh Fruit
Chicken n’ Waffle Wake-Up
Hillside Farms F.R.O.G. Jam, Zucchini Hash Rounds, Fresh Fruit
Florentine Benedict
Wilted Spinach, Sweet Potato Chorizo Hash, Green Peppercorn Sabayon, Fresh Fruit
MIDDAY
Papadum Chaat Salad
Cucumber, Mango, Pomegranate, Radish, Chick Peas, Mint Yogurt Chutney Cracked Black Pepper Papadum
Cuttlefish Ink & Crab Mezzelunes
Fennel Leek & Pecorino Ragout
Summertime Chopped Salad
Shrimp, Sweet Corn, Snap Peas, Pancetta, Strawberries, Gorgonzola, Sunflower Seeds, Red Oak Romaine Cider Vinaigrette, Grilled Garlic Toast Points
Chicken Katsu Bento Box
Edamame Salad, Ribbon Vegetables, Tonkatsu Sauce, Steamed Rice
Pomegranate & Tarragon Lobster Salad
Shaved Fennel, Baby Frisee, Poppy Seed Water Crackers
Grilled Everglade Chicken Sandwich
Pepper Jack, Bermuda Onion Confit, Sweet Potato Fries, Orange Blossom Aioli, Galley Fresh Sour Dough
A3 Bison Burger
Port Salut, LTO, Yuca Fries, Sweet n’ Spicy Tomato Chutney, Galley Fresh Brioche Bun
Blue Corn Shrimp n’ Grits
Tomato Bacon Relish
HORS D'OEUVRES
Takoyaki
Octopus, Okonomiyaki Sauce, Bonito Flakes
Citrus Segment Shrimp Cocktail
Sweet Scotch Bonnet Basil Vinaigrette
Salmon Lomi Lomi
Wasabi Rice Crackers
Herb Encrusted Steak Carpaccio
Ricotta Salata, Arugula, Peppadews, Mignonette, Galley Fresh Focaccia
Cauliflower, Crab & Cave Aged Cheddar Dip
Blue Corn Tortillas
Trinidad Doubles
Mango Chutney, Kucheela, Curry Chick Peas, Bara Bread
Peruvian Ceviche
Fresh Catch of The Day, Leche De Tigre, Garlic Crostinis
MAIN
Bronzed Mesquite Diver Scallops
Mango Strawberry Sherry Salad, Roasted Garlic Potato Pave, Blood Orange Ginger Gastrique
Wine Pairing
ChaÌ?teau Lamothe White Bordeaux – Bordeaux, France
Charred Black Powder New York Strip
2” Thick C.A.B., Horseradish Potato En Croute, Micro Herb Salad, Truffle CreÌ?me Fraiche
Wine Pairing
Big Smooth Cabernet Sauvignon – Lodi, California
Citrus Seared Sea Bass
Peruvian Potato Puree, Red Onion Curtido, Chimichurri, Pao de Queijo
Wine Pairing
Basa Verdejo – Rueda, Spain
Canard Au Poivre
Muniere Parsnip Puree, Sunflower Salad, Cherry Hazelnut Compote
Wine Pairing
Louis Jadot Beaujolais – Burgundy, France
Lobster Flight
Cold Culantro Lobster Wonton, Ginger Carrot Curry Lobster Tempura, Togarashi Lobster Medallion
Wine Pairing
Santa Margherita Pinot Grigio – Controllata, Italy
Moroccan Lamb Tangine
Toasted Almond Cous Cous, Medjool Date &Tangerine Sumac Salad
Wine Pairing
Bodegas Muga Reserva – Rioja, Spain
Harissa Roasted Airline Chicken
Artichoke & Pea Tendril Salad, Lemon Brie Cream
Wine Pairing
Peter Yealands Sauvignon Blanc – Marlborough, New Zealand
DESSERT
Galley Fresh Brittle Brownie Ice Cream
Hazelnut Ganache
Galley Fresh Banana, Baileys & Coconut Ice Cream
Monkey Dust
Lilikoi Lemon Bars
Fresh Passion Fruit
Mexican Chocolate Tres Leches
Bandito Dust
Key Lime Tart
Citrus Meringue
Strawberry Rhubarb Galette
Galley Fresh Vanilla Ice Cream
Apfelstrudel
Fresh Cream
SHIP’S BAR
Marg-A3-ta
Patron Silver, Blue Curaçao, Fresh Mandarin, Orangina, Lime, Smoked Sea Salt Rim
Planteurs Punch
Arundel Rum, Spiced Cane Syrup, Guava, Pineapple
Tuscan Sun
Aperol, Prosecco, San Pellegrino, Peychard Bitters, Blood Orange
Mermaid Kiss
Butterfly Pea Infused Vodka, Passion Fruit Nectar, Sparkling Pink Grapefruit, Kelp Sea Salt Rim
Orange Hemingway
Blue Chair White Rum, Fresh Orange, Fresh Lime, Maraschino Liqueur
Poquito Picante
Hendricks Gin, Cointreau, Cucumber, Cilantro, Lemon, JalapenÌ?o Infused Simple Syrup
Yuzu Lychee Fizz
Prosecco, Yuzu Juice, Lychee Nectar, Lemon Grass
Guests
8Cabins
4Crew
2Size / Year Built / Builder
56.0 Ft / 2016 / Lagoon
SCUBA
Onboard
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
31 FeetDraft
5 FeetType
CatamaranCabin 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.
