Sea Dragon Yacht Charter Catamaran
About
Nothing says luxury vacation like a new Fountaine Pajot Saba 50. S/V Sea Dragon is the perfect blend of style, class, comfort, and adventure. Featuring a flybridge with ample space to lounge and sunbathe as well as two cushioned seating areas on the foredeck, guests will never be more relaxed. The expansive cockpit includes sun shades and extra seating in addition to the dining table. Inside opens to a bright salon and indoor dining area and large galley.
Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2017 / Fountaine Pajot
Accommodations
Sea Dragon offers sleeping for up to 6 passengers in 3 Queen Cabins.
Each cabin is generously equipped for optimal comfort: Three inches of ultra plush cooling memory foam mattress toppers; Infused with temperature regulating gel beads that capture and dissipate heat to help prevent overheating.
Hotel Collection Plush Bamboo - Cooling Hypoallergenic Sleeping Pillows.
Port Aft Master Suite is very spacious and
all Cabins are Full A/C, En-Suite with Dry Showers.
Amenities
Onboard Entertainment
Water Entertainment
Floating Mat
Snorkel Gear
Beach Games
2 SUP's
Scuba Diving
Per person
1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2024 |
| Summer 2023 |
| Winter 2023 to 2024 |
| Winter 2024 to 2025 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $22,000 | $23,000 | $24,000 | $24,500 | $25,000 |
| $22,000 | $23,000 | $24,000 | $24,500 | $25,000 |
| $22,000 | $23,000 | $24,000 | $24,500 | $25,000 |
| $22,000 | $23,000 | $24,000 | $24,500 | $25,000 |
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 |
| 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 | 31 |
Captain
Crew
Brief
MEET YOUR CREW 2022/23 SEASON
Captain James and chef Simon
Captain James
James grew up in southwest England, on the Cornish coast, which sparked his love for the sea. In between school he worked as a surf instructor, and spent as much time as he could in the water, exploring the coastline and playing sports.
After graduating from Business School James worked in finance in London however, he realised his passion for the sea, adventures and experiences wasn't being satisfied.
This led him to move to South Africa to obtain his Yachtmaster Captain’s licence and, since then he’s never looked back.
James has now spent years working as a skipper around the Mediterranean and Caribbean for flotillas and private charters. He has sailed across the North and South Atlantic multiple times, delivering new sailing catamarans to owners. He’s also worked on a private Sunreef 80ft sailing catamaran, on a world circumnavigation.
He’s more than happy to teach guests anything they want to know about sailing, alongside sharing his passion for the sea and taking you to the most incredible spots in the Caribbean. James also enjoys running and keeping active so can show you his favourite trails and paths if that is your thing too. He’ll then make you your favourite cocktail to accompany an amazing sunset, so whatever charter you’re after, he's got you covered.
James is an extremely hardworking, safety conscious and personable individual, who will work tirelessly to ensure you have the absolute best charter possible.
Chef Simon
Hello there! I am Simon Sjogren, a passionate cook with roots in Gothenburg, Sweden. My love for cooking started at the young age of 15 when I began working at a local steakhouse and since then, I have never looked back. With years of experience under my belt, I have honed my skills and developed a unique style of cooking that blends traditional Swedish flavors with influences from all around the world.
Over the years, I have been fortunate enough to travel to different parts of the globe, tasting and learning about the various cuisines and cooking techniques of different cultures. These experiences have allowed me to broaden my culinary horizons and have served as inspiration for many of my dishes. In addition to my experience working in restaurants, I also started working as a private chef on yachts in the Mediterranean three years ago. It was during this time that I discovered my love for working in a more intimate setting, creating personalized menus and catering to the specific tastes and preferences of my clients. This experience ultimately led me to expand my horizons and start working on yachts as a whole, where I can combine my passion for cooking with my love for travel and adventure.
Whether I am cooking for guests or crew, I strive to provide an exceptional culinary experience that exceeds expectations. From intimate dinners to large-scale events, I am always up for a challenge and take great pleasure in creating meals that leave a lasting impression!
Menu
Chef Simon Sjögren
Menu may alter due to local supply, I can cater to any dietary preference such as dairy free, vegan, vegetarian etc as well towards allergies.
Breakfast
Each breakfast is served with fresh orange juice, parfait, fruit platter and breakfast cocktails
Avocado toast
with feta cheese, thinly cut radishes topped with pomegranate seeds and served on a slice
of toasted sourdough bread and your choice of cooked eggs
Turkish eggs
served with pita bread and homemade hummus, olives, roasted chickpeas topped with crumbled feta cheese
Breakfast bagel
served with whipped cream cheese, smoked salmon, capers, pickled red onions, cucumber
served with your choice of cooked eggs.
Pancakes
served with maple syrup or homemade jams and bacon with scrambled eggs
Breakfast croissant
Stuffed with scramble eggs, ham, arugula topped with shredded parmesan cheese
Eggs benedict
English muffin topped with poached egg, canadian ham, homemade hollandaise
Huevos Rancheros
Fried eggs sunny side up on top of a toasted tortilla with avocado, beans, cotija cheese,
mexican spiced ground beef
Lunch
Homemade crabcakes
Served with roasted potatoes and a fresh garden salad with tartar sauce
Fresh seared tuna
Locally caught tuna served with rice, pickled red onions, homemade wonton crackers,
avocado, edamame beans, mango, chili marinated cucumber, seaweed salad topped with
spicy kimchi mayonnaise and cashew nuts
Mediterranean spread
Greek marinated chicken served with tzatziki and greek salad and hot pita bread
Goat cheese & fig salad
Fried goat cheese served with fresh figs, crunchy prosciutto, arugula, walnuts, cantaloupe,
honey dressing with fresh hot bread
Taco Tuesday
Slow cooked chicken thighs served with roasted corn, shredded cheese, fresh jalapeno with
red cabbage and white cabbage base
Chili marinated shrimp caesar salad
served with homemade caesar dressing and croutons and fresh made garlic bread on side
Lobster rolls
Butter poached lobster served in a classic brioche bun with spicy corn and jalapeno salad on
the side as well as homemade fries
Hors-d'œuvre
French charcuterie board
with homemade fig jam, assorted cheeses and dried meats
Hummus spread
Fresh pita hot pita bread, carrots, cucumber, cocktail tomatoes
Crispy salmon and rice bites
crispy sushi rice, fresh salmon, spicy cream cheese topped with fresh jalapeno
Homemade banana bread
Ceviche
Fresh catch of the week served with avocado and mango salsa
Mini bruschetta
crostini topped with tomato and red onion and a little slice of feta cheese
Quesadilla spread
A variety of different quesadillas and flavors from sweet to savory
Main dishes
Steak night
N.Y Strip / Ribeye cooked to preference
served with french fries, bearnaise sauce, side salad.
Seabass
served with parsnip puree and oven baked broccoli with a champagne sauce
Wine braised short ribs
/w creamy polenta and red wine sauce and honey oven baked carrots
Norwegian salmon
In a creamy alfredo tagliatelle pasta with spinach
Katsu pork chops
Panko fried pork chop served on top of rice and surrounded by a homemade ginger & garlic red curry sauce
Grouper
Served with butternut squash purée and a fennel slaw
Mushroom and truffle risotto
topped with toasted pine nuts and mushrooms and parmesan chips
Something sweet
Cheesecake
Deconstructed cheesecake with a fresh raspberry creme with lemon crumbles
Creme Brulee
served with fresh berries
Chocolate mousse
on top of roasted white chocolate and homemade meringue
Pannacotta
Served with strawberry and mint reduction
Homemade key lime pie
Hot dark chocolate brownie
topped with vanilla ice cream and a warm butterscotch ganache
Apple pie with vanilla custard
Embarkation
Yacht Haven Grande, St. Thomas, USVI
on 2020-03-01
Disembarkation
St. John, USVI
on 2020-03-06
Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2017 / Fountaine Pajot
Catamaran specifications
Beam
28 FeetDraft
4.8 FeetType
CatamaranCabin beds
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.
