TELLSTAR Yacht Charter Catamaran
About
Brand New for 2019 - TELLSTAR is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea. The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view. TELLSTAR has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths. Photos below are of actual yacht. Professional photo shoot to come. 2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show - Best Yacht Overall
Guests
8Cabins
4Crew
4Size / Year Built / Builder
77.0 Ft / 2019 / Lagoon
Winter Area
Virgin IslandsAccommodations
Tellstar accommodates 8 guests in 4 spacious ensuite queen "Plus" size cabins including an amazing master stateroom.
Plus, the port aft cabin can be either two single beds or converted to a queen "Plus" berth. All beds have 3 inch memory foam toppers.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $68,000 | $68,500 | $69,000 | $70,000 |
| $68,000 | $68,500 | $69,000 | $70,000 |
| $68,000 | $68,500 | $69,000 | $70,000 |
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
Captain Giovanni Damiani
Gio grew up in the huge city of London and at 11 years old immersed himself into the world of sailing. Ever since then his thirst for adventure and the strong pull to the ocean has never stopped.
After graduating in 2012, with a degree in Marine Biology and working as a marine wildlife observer on oil exploration ships around the world, Gio bought his first sailboat, a 50ft monohull - Gulfstar. For four years he sailed around the Caribbean, starting an expedition business - Project Moana. Gio created and filmed documentaries about people and the sea that were published by National Geographic.
A massive adrenaline junkie, with years on the water Gio became a proficient kite surfer, an avid surfer, spearfisherman, scuba diver and windsurfer. He even took to the skies and paraglides a lot during his down time. Since 2002, he worked as a windsurf and sailing instructor for almost 10 years sharing his knowledge of the wind and the ocean. Gio is also a certified PADI scuba instructor. In 2018, his desire to progress in the yachting world grew bigger and he sold his boat to work as a captain on various luxury catamarans cruising around the Caribbean, Central America and French Polynesia. Returning to the Caribbean Gio likes to share with guests the joys of active vacations in this aqueous archipelago.
Chef Jayde Couzyn
Multi-skilled, Jayde Couzyn has 30,000 nautical miles in her seagoing history. This includes 3 trans-Atlantic crossings since 2013. Buoyed by her can do attitude, her career has spanned a 48ft catamaran to a 160ft monohull and others in between.
Despite having her RYA Masters Offshore ticket – a great asset aboard any yacht, as the Chef aboard Tellstar her passion for cooking is a living example of doing what you love. Her other loves are hiking, diving (PADI advanced) and other watersports along with blog writing.
Deckhand Sam Chia
Born and raised on the island of Singapore, Sam first fell in love with the ocean by becoming a PADI divemaster at the age of sixteen, working at dive centres in some of the worlds’ most exotic dive destinations such as the Maldives, Malaysia and Indonesia. At seventeen he moved into yachting, which took him through the Phillippines, Micronesia and across the Pacific to Hawaii and French Polynesia.
Now twenty three, Sam already has a wealth of experience on both big motor and sailing charter yachts. An expert at both line and spearfishing, he is currently learning to kitesurf and is an avid photographer/videographer. With his award-winning laugh, Sam is there to guide our guests on their ocean adventure while capturing digital memories along the way for them to take home to share with loved ones.
Anais Moyen
Originally from Belgium, Anais grew up on the ocean loving island of Tahiti in the South Pacific. She graduated with a Masters in Economics and Business she spent most of her twenties managing several businesses’ (including hospitality and retail) while kitesurfing and scuba diving in her free time. After stepping out to spend a year cruising French Polynesia on a private sailboat with her partner, she decided to transition into the professional yachting industry full time working on a range of superyachts and catamarans.
With an attentive easy-going nature oriented toward great customer service, Anais combines her previous experience to explore the Caribbean as our rock star stewardess on Tellstar, creating a first class environment for our guests to relax and enjoy.
Menu
|
From the Galley of Tellstar |
Breakfast Plates
BANANA HOTCAKE STACK
Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs,
topped with warm maple syrup and served with sausage links
FRENCH TOAST
Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey
butter syrup, served with sausage links
QUICHE & CREPES
Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed
berry and nutella crepe
GARDEN BENEDICT
House baked english muffin with greens, avocado, poached eggs, hollandaise, herbs,
choice of thick cut bacon
BASIC B
Eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast
spuds, toast or biscuit
PIGGY SMALLS
Omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, and housemade
donya sauce
CHILAQUILES
Tortilla chips, mole verde, crispy bacon, black beans, topped with watermelon radish,
cotija, a sunny egg, and cilantro
Simple and light selection always available: Cereal, Greek Yogurt Parfait,
Overnight Oats, Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast,
Bagels and Lox
Salads, Tacos & Bowls
CRAB & AVOCADO SALAD
Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette
FLANK STEAK CAESAR SALAD
Classic romaine, parmesan, house made croutons, house made caesar dressing
THAI PRAWN SALAD
Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango,
cilantro, mint, and lemongrass, crushed peanuts
MAHI MAHI TACOS
A pair of locally fresh caught blackened mahi filets atop house made corn tortillas,
island slaw, with cotija, lime, cilantro
ALOHA SPICY SALMON POKE BOWL
Served with edamame, avocado, seaweed, fresh mango, watermelon radish and house
pickled red onion atop a bed of soba noodles
SPICY GLAZED TUNA BOWL
Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts,
citrus peanut butter vinaigrette, sesame seeds
CRISPY SKIN SALMON
Seared wild alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes,
citrus marinated green olives,
caper berries, freshly shaves parmesan, champagne vinaigrette
Happy Hour Appetizers
SPRING ROLLS
Refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger
sesame dipping sauces
PORK RIBS
Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped
spring onion
DRAGONS BLOOD CEVICHE
Fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche,
dragon fruit, fennel
JAPAN CHICKEN
Savory, crispy tenders doused in spicy orange citrus, topped with spring onion
and sesame seeds, aired with house made pickles
SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews
CHARCUTERIE
A spread of cured meats and artisanal cheeses with accompaniments
MEZZE BOARD
Platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts
BEEF TENDERLOIN CARPACCIO
Served with lemon, capers, peppery arugula, and freshly shaved parmesan
CARIBBEAN FISH & CHIPS
Beer battered locally caught wahoo, paired with seasonal root vegetable chips
Entrees
BEEF SHORT RIB
Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa,
cotija, cilantro, lime
MAHI MAHI
Parmesan curry seared locally fresh caught mahi mahi with sautéed spinach,
coconut cauliflower purée, pearl onions
LAMB
Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harrisa marinated tomato,
over herb lemon risotto
FILET MIGNON
Cast iron cooked to perfection topped with herbed compound butter, garlic mash,
roasted veggies
CARIBBEAN LOBSTER
Prosciutto wrapped asparagus, gouda polenta, lime and herb butter
BRAISED OCTOPUS
Squid ink linguini, roasted heirloom tomato, gremolada, basil, freshly grated parmesan
SEARED DIVER SCALLOPS
Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt
Dessert
PINEAPPLE RUM CAKE AND CREME BRÛLÉE
Translates to burnt cream, a twist on a classic staple, macadamia nut tuille
BANANAS FOSTER
Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream
COCONUT PANA COTTA
Topped with toasted coconut and fresh passion fruit
KEY LIME PIE
The best combination of sweet and tart with macadamia shortbread and white chocolate mousse
HONEY’S CHOCOLATE CAKE
3 layers of decadence served with a scoop of homemade ice cream flavor of the week
BIG CITY CHEESECAKE
Classic New York served with a trio of toppings
Guests
8Cabins
4Crew
4Size / Year Built / Builder
77.0 Ft / 2019 / Lagoon
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
36 FeetDraft
6.3 FeetType
CatamaranCabin beds
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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