MYSTIC SOUL Yacht Charter Catamaran
About
Look to Horizon to produce such a spacious and commodious 52 powercat. MYSTIC SOUL's design is nothing less than stellar! She is nothing less than a blue water cruiser, but beneath the proven hull design are two bespoke guest queen suites and a spacious saloon and galley. Couple that with a large flybridge and helm station and ample aft cockpit deck, and you have the recipe for a fine charter yacht. The perfect choice for a Virgin Islands charter for 4 discerning guests: MYSTIC SOUL!
Guests
4Cabins
2Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Horizon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
Two equal queen-berth guest suites, each with ensuite head and shower.
(Crew shares port-side head and shower)
Amenities
Onboard Entertainment
Water Entertainment
Floating Sun Island
Dinghy boarding ladder
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2022 |
| Winter 2021 to 2022 |
| Summer 2023 |
| 2 Pax | 3 Pax | 4 Pax |
| $24,500 | $24,750 | $24,900 |
| $24,500 | $24,750 | $24,900 |
| $24,500 | $24,750 | $24,900 |
| $24,500 | $24,750 | $24,900 |
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
Philip and Audrey are a fun, professional, kind and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life lasting souvenirs.
Captain: Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instil the immortal words of Wind in the Willows into others: “There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats.”
In his spare time Philip can be seen pursuing his musical passions and traveling the world.
Chef: Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about the culinary With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone's dietary needs and requests.
Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating - After all, we eat with the eyes first !
Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.
Menu
AUDREY’S SAMPLE MENU
Breakfast
Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruits.
Side - Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest
Eggs Benedict - Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side - Fruit Salad , Greek inspired Yogurt cup with Peach flower
Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough
Side - Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)
Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side - Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)
Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side - Pancake board w/ fresh berry coulis, Berry selection, Croissant
Lunch
Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion
Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes
- Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula
Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast
Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing
Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions spicy mayonnaise, wasabi aioli and sesame.
Duck Confit served with a kale and aragula Waldorf salad w/ candied walnuts, goat cheese citrus balls and pomegranate. Served with fresh Rosemary Focaccia
Mini Arrancini balls w/ Tomato Dipping sauce - Paired with Apperol Spritz
Salmon tartare, roe, whipped dill ricotta on blini - Paired with Hugo
Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter - Paired with Yuzu Margarita
Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks and crispy onions - Paired with Manhattan
Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter - Paired with Old Fashioned
Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)
Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps), with Key lime pie w/ almond and ginger crust
Sushi selection with panko fried vegetable and paired sauces, Seared duck breast ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi, with Lime glazed rum cake
Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge, with Lemon cheese cake w/ raspberry coulis and pineapple flower
Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini served with a cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)
Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash, with Chocolate lava cake
Guests
4Cabins
2Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Horizon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
22 FeetDraft
4.5 FeetType
CatamaranSpeed
Cruising Speed 18, Max Speed 22Cabin beds
2 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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