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 BVI charter for 4 discerning guests: MYSTIC SOUL! Mystic Soul features an award-winning crew: Captain Phil Ashford and Chef Audrey Bouillane. Chef Audrey won 1st place in the BVI Charter Yacht show for both her appetizer and entry and Captain Phil won 1st place for his rum cocktail. Foodies will love spending a week aboard Mystic Soul with Phil and Audrey!
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, 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
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
Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability
Breakfast
All breakfasts are served with fresh fruit platters
- Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
- Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
- Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
- Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
- Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
- Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
- Crème Brûlée French toasts with honey mascarpone, charred peaches and candied bacon, served with eggs to order
Lunch
- Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
- All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
- Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
- Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
- Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
- Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
- Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw
Cocktails and Canapés
- Salmon tartare, roe, whipped dill ricotta on blini - Paired with Hugo
- Cabbage and Pork Dumplings - Paired with Lemongrass and Ginger Margarita
- Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks and crispy onions - Paired
with Manhattan - Loaded Greek-inspired Nachos - Paired with Smoked Old Fashioned
- Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
- Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
- Conch ceviche with fried wontons – Paired with White wine sangria
Dinner
Below is featured a sample wine pairing as per our newly offered premium wine pairing option – unique privately imported wines selected by our Sommelier – see below for additional fees*
Lobster
Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks
2019 Noella Morantin 'LBL' Sauvignon Blanc
Duck
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips
2018 Claude Marechal Chorey Les Beaune Burgundy
Seafood Pasta
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce
2019 Jean-Claude Rateau '1er Cru Les Coucheraies' Beaune Chardonnay
Surf and Turf
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon
compound butter, zucchini tuile
2019 Cakebread Pinot Noir Two Creeks Vineyards
Seabass Ramen
Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg
2017 Domaine Rougeot 'La Combe Bazin' St Romain
Beef short ribs
Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots
2008 Penfolds Bin 407 Cabernet Sauvignon
Chicken Roulade
stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir
Lamb
Moroccan inspired - Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes,
roasted grapes, mint sauce
2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon
The premium wine pairing sampled above is 500$ for 2 pax, 1000$ for 4 pax (or 2 bottles per meal)
Please note that all pairings vary with availabilities and dinner selection
Dessert
- Coconut rum infused crème brûlée with seasonal berries
- Key lime pie on graham and toasted pecan crust with burnt meringue
- Passion fruit and mango tart with trawberry coulis
- Oreo cheesecake with white chocolate ganache
- Rum fudge pie with orange zest and mint glaze
- Chocolate Mi-cuit (Lava cake)
- Skillet chocolate chip cookie, brownie chunks and ice cream
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.
