DOLPHIN DAZE Yacht Charter Catamaran
About
Among the many intriguing features of the Leopard 58, the flybridge with seating for up to 10 people, outdoor kitchen, and grill is one of the most impressive focal points. Enjoy meals, lounging, and taking in beautiful panoramic views on this expansive flybridge. The large open aft deck and forward cockpit offer additional space for alfresco dining or lounging. To enhance durability and beauty, the flybridge, the aft deck and forward cockpit are all covered in a lightweight high impact simulated teak. Two queen cabins on the bridge deck level with its own private outdoor living space. Imagine waking up with the gentle breeze coming into your cabin and the unobstructed views from floor to ceiling forward facing windows. Step outside and enjoy your breakfast on your private veranda. Additional 2 queen and 1 king (can convert into 2 twin beds) cabins below. All with bathrooms ensuite. All interior living areas are be equipped with individual climate controls.
Guests
10Cabins
5Crew
2Size / Year Built / Builder
58.0 Ft / 2013 / Leopard
Accommodations
4 queen cabins with bathrooms ensuite and 1 king which can be split into 2 twin beds with ensuite bathroom.
Amenities
Onboard Entertainment
Water Entertainment
Floating Lily Pad
Huge Flybridge
Wet Bar and Grill on Flybridge
Bean Bags
Kayak
SUP's
Tube
Scuba Diving
Scuba gear onboard for approximately $150 per person/per week.
Co-ordinated by crew for guests cost.
Scuba gear includes a BCD, regulator, weights and tank.
1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $29,200 | $30,200 | $31,200 | $33,200 | $34,200 |
| $30,200 | $31,200 | $32,200 | $33,200 | $34,200 |
| $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
| $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
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
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Captain
Crew
Brief
Andell was born and raised in Grenada. Growing up in a fishing town he was exposed to boats and the ocean from a very young age. As a young child he accompanied the boats with the task of diving down to un-snag fishing nets, solidifying his comfort with the ocean and his reputation for “having salt in his bones”.
It is said that every picture he drew as a very young child included a sailboat with a stick figure and his name alongside it – clearly destined to be a boat captain.
As a young adult, through dogged persistence, he was afforded the opportunity to sail spending hours of his own time mastering his skills at the helm to be one of the best, and continued to master the skills required to be a great captain.
Once acquiring his RYA 200T offshore captains license in 1990, his experience has included roles as Dock Master, Crewed Charter captain, Bareboat Charter captain, Private yacht captain, Delivery captain on all ranges of vessels including both monohulls and catamarans with guest capacity anywhere from 2 to 12 guests. His knowledge of the islands is extensive from Venezuela all the way to the BVI.
Andell is a gregarious and an engaging individual. He is a kind and generous host who respectfully engages with his guests with a relaxed and calm demeanor. It is a pleasure to be in his company.
He enjoys collaborating with his charter guests creating a customized charter itinerary as per their wish list and is great with children too.
Jasmine was born on the small island of Guernsey, one of the Channel Islands close to the coast of France. She has a successful career in Finance as a qualified accountant but soon realized her passion was in the hospitality industry. After a few visits to The West Indies, Caribbean, she made the decision that that was where she wanted to live and make her home.
As an entrepreneur, Jasmine has owned & led three highly successful beach venues and restaurants in the Caribbean. She has always been very hands on whether in the kitchen or front of house, her love of cooking and serving her guests is her greatest passion.
After a career as a restauranteur, she decided to pivot towards yachting, starting out as crew on yachts out of Mustique, Grenadines. She then worked for a few years on a tall mast schooner serving over 40 passengers while out on Charter as first officer/purser organizing everything from guest services, dining, tours, and made sure everything for the guest was efficiently taken care of.
She recently completed a charter season in Greek Islands as Chef/Chief Stew before returning to her roots in the Caribbean as Chef/Stew and ensuring her Charter service plan allows her guests to find that peaceful place to escape to.
Whether it’s cruising to a secluded beach paradise or visiting the Islands must see spots or anything in-between you’re the boss, simply point the way and Andell and Jasmine will assure you're making the most of living in the moment while you're making life's unforgettable memories in the Virgin Islands.
Menu
BREAKFAST
All breakfasts are served with fresh fruit, bread, jams, fresh juice and Coffee or Tea.
Smashed Avocado Toast with eggs your way sprinkled with Shichimi Togarashi and Lemon Zest
Eggs Benedict with Prosciutto Di-Parma on fresh Cheddar & Rosemary Courgere with Hollandaise Sauce.
Cinamon Brioche French toast with Canadian Beacon & Maple Syrop.
Mediterranean Frittata with sundried tomatoes, green onions and baby spinach topped with Greek feta cheese.
Leccarda Oven Baked Nutmeg Pancakes served assorted fruit Coulis.
Italian Calazione Style Breakfast with a perfect cup of Coffee, Cappuccino or Café Latte with a side of bread, Biscotti and Pastry with Fruit marmellata.
Breakfast Brunch Charcuterie Board including Cheeses, French Croissants & Breads, Fruit & Jams, French Eggs Farcis, Quiches.
LUNCH
Catch of the Day Fish Tacos with a Mango Slaw and Lime Crema served with Caribbean Rice
Asian steamed Dumplings with Soy & roasted Sesame Ginger Sauce served with Asian Noodles
Pulled Pork sliders with Citrus & Pineapple Slaw served with Dijon and Sweet Pickle Potato Salad
Greek Lamb Burgers with Mint Tzatziki Sauce served with Fennel Slaw Salad
Spicy Anegada Conch & Citrus Risotto
Grilled Pork Tenderloin Skewers with Lemon Grass/Garlic marinade served with Orzo Greek Salad
Grilled Chicken Gorgonzola Penne served with Garlic Toast
APPETIZERS
San Marzano’s Tomato’s & Basil Bruchetta’s on Garlic Crostini's
Charcuterie Board with assorted Olives, Cornichons, Tapenade, Mustards & French Bread
Fondu with Civilized Cheese & Artisan Breads
Onigirazu Shushi Sandwiche
Italian Porcini Mushroom Arancini Balls with Basil Pesto Dipping Sauce
Anegada Conch Fritters with Dijon & Lime Aioli
Chicken Wings Charcuterie Board with Vegetable Crudité and dipping Sauces
DINNER
Amalfi Coast Fried Zucchini & Pasta Alla Nerano topped with Parmigiana Reggiano & Fresh Basil
Grilled Cocoa Crusted Pork Loins served with Grilled Vegetables, Whipped Horse Radish Potatoes & Chasseurs Sauce
Caribbean Raclette with Shrimps, Mahi Mahi, Scallops, Chicken, Pork, Vegetables served with Salad & dipping Sauces
Anegada Spiney Lobster Tails grilled in Garlic & Herb Butter served with Mini Penne Tomato & Dill Salad
Grilled Beef Tenderloin served with a Garlic Parmesan Orzo, Grilled Vegetables & Onion and Butter reduction Sauce
Grilled Tirado de Mah Mahi with Avocado & Mango Dressing served with Mushroom Risotto
Asian Sesame Seared Tuna Steak served with Vinegar Micro Greens and Vegetable Kabobs
DESSERT
Virgin Islands Key Lime Pie
The Best Ever Carrot Cake
Grape Fruit & Coconut Pie in a Jar
Chocolat Pudding Cake
Island Coconut Pear Crisp
Pain Killer Rice Pudding
Mango Yogurt Mousse Cake
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
Embarkation
Yacht Haven Grande, St. Thomas
on 2020-02-29
Disembarkation
Yacht Haven Grande, St. Thomas
on 2020-03-07
Embarkation
Yacht Haven Grande, St. Thomas
on 2020-02-29
Disembarkation
Yacht Haven Grande, St. Thomas
on 2020-03-07
Embarkation
Yacht Haven Grande, St. Thomas
on 2020-02-29
Disembarkation
Yacht Haven Grande, St. Thomas
on 2020-03-07
Embarkation
Yacht Haven Grande, St. Thomas
on 2020-02-29
Disembarkation
Yacht Haven Grande, St. Thomas
on 2020-03-07
Guests
10Cabins
5Crew
2Size / Year Built / Builder
58.0 Ft / 2013 / Leopard
Catamaran specifications
Beam
28 FeetDraft
5.8 FeetType
CatamaranSpeed
Cruising Speed n/a, Max Speed n/aCabin beds
1 King(s), 4 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.
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Sleeps 8 guests in 4 Cabins
Size: 58.0 Ft
