Size / Year Built / Builder
103.0 Ft / 2004 / Mangusta
Master cabin king sized bed, walk-in dressing room, vanity area, lounge and office. The office is equipped with a Printer/Scanner/Copier . Ensuite facilities consisting of sit down shower and double sink units.
VIP cabin with queen sized bed ensuite shower room, vanity unit, and seating area.
Double cabin with double bed ensuite shower room.
Twin cabin ensuite shower room.
Just down a few steps and forward to the deck saloon is the luxurious second saloon. Both saloons are equipped with full state of the art entertainment systems.
There is Sat TV available in each cabin integrated to a iHome audio and Wifi throughout.
1x Sea doo.
2x sub wing boards
2x 3 man inflatable kayaks
1x inflatable paddle board
1x wake board
2x 2 person tube
Fishing equipment for trawling and for deep dropping.
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.
Captain- Rachel Staddon
Captain Rachel Staddon was born in Plymouth, United Kingdom, and grew up on a dairy farm just a few miles from the ocean. As a child, she was fascinated by her dad fixing things in his workshop, so when she started working on boats, she found herself in the engine room, and can now fix most issues. She has now been yachting for four and a half years, starting as a stewardess but quickly realizing that she would rather be outdoors. She is known for her friendly demeanor, positive attitude and fun spirit. When not working at sea, this adventurous soul enjoys yoga, longboarding and working out.
Chef- Sarah Vaughan
Languages Spoken: English
Sarah Vaughan was born in Papua, New Guinea and grew up in a small country town north of Hobart, Tasmania. Her culinary style is heavily influenced by her hometown, renowned for its fresh produce and seafood, cool climate wines and whiskey. Her approach to cooking focuses on local, in-season ingredients that capture the flavors of a region. Before starting her career in yachting, she worked in some of Hobart’s finest restaurants and cafes, including the Islington Hotel. She was also chef for the Governor of Tasmania, creating meals for high profile guests, such as China’s President, Xi Jinping. Her love of the sea and experience providing high-level service brought her to the world of yachting. Sarah is a very active person who enjoys sports on both water and land, like hiking, wakeboarding, snorkeling, fishing and team sports. She also enjoys the arts, especially concerts and festivals. While Tasmania is close to her heart for its rugged landscapes, Sarah’s travels have taken her to Bariloche, Patagonia, Cape Town, Nazare and Mallorca. Now, she is very excited to explore the Bahamas as ALLURE’s chef.
Stew- Fiona Last
Certifications: PADI Divemaster Certificate.
Fiona hails from Oxford, UK and grew up in a small country village next door to a farm. She has a degree in television production, but has worked in the hospitality industry since she was 14. Following a few years in event management in London, she moved to Australia and fell in love with the sea. She spent two years working on a dive boat in the Great Barrier Reef before moving to the yacht industry, and started her career on superyachts in the Mediterranean and the Bahamas. Her passion for diving started when she was still at home in the UK, and started her PADI training in Northern England’s Coldwater lakes. She also loves reading, snorkeling and wakeboarding. Now, this friendly, bubbly Stew has joined the crew of ALLURE.
Mate- Paul Nelson
Education/Certifications: BSc Marine Sciences; 200T Captain’s License, GMDSS, Marine Engineering Certification, PADI Dive Instructor.
Languages Spoken: English, conversational Spanish
Born and raised in Plymouth, England, Paul Nelson grew up in the city but loved to hike the great outdoors. Prior to embarking on a yachting career in 2012, Paul spent more than a decade as a dive instructor on both small and large vessels. He also spent six months sailing liveaboards, delivered a yacht across the Pacific, and worked as a white boat captain for a luxury island resort in the Bahamas. When not at sea, Paul enjoys hiking, rock climbing and solo travel. His favorite place to be in the world is under water, where you’ll find him cave diving or teaching others how to scuba dive. He is happy to bring his skills and enthusiasm to his role aboard ALLURE.
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.