SEA ESTA Yacht Charter Catamaran
SEA ESTA Yacht Charter Catamaran
Accommodations
The five queen guest staterooms each offer private en-suite heads and shower stalls. Beds include memory foam mattress toppers and memory foam pillows with cooling gel inserts. Each stateroom has a hanging closet and drawers for clothing.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Brad Marquart grew up in a small Mississippi river town in Missouri. After completing a degree in Biology at a liberal arts college it was time for some adventure, and he left the Midwest for a new life on the ocean. He joined a commercial fisheries management consultancy in Alaska, working on fishing vessels to provide precise and timely data regarding fishery health directly to NOAA. After working aboard 12 large fishing and fish processing vessels operating out of Dutch Harbor and Juneau, he traded the Bering Sea for the Rocky Mountains and moved to Denver, Colorado. There he started as a bioenergy researcher developing alternatives to mining coal, before switching gears and becoming an environmental scientist liaising between the oil and gas industry and state regulatory bodies. However, his previous life on the ocean had left a mark.
Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands, which led to Brad earning his USCG 100-ton Master Captain’s license and moving on to operate charter catamarans. Now starting his fourth year in the term charter industry, Brad has also earned a nitrox scuba certification and enjoys sharing chef’s and guide duties with his wife. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.
Kristi Marquart has a diverse background within the charter boat and restaurant industries. Her culinary interest sparked at an early age in her family’s restaurant and brewery in Kansas, where she worked every position throughout high school and college. Eager to grow in the hospitality industry after graduating from KU, Kristi went on to manage three successful restaurant openings across the country with a company that believed in serving real food sourced from American farmers. She has always loved to cook for friends and family but it was her experience working alongside talented chefs and restaurateurs that ultimately groomed Kristi for her role as the chef aboard Sea Esta. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate. She obtains high quality cuts of meat and locally sourced eggs, produce and seafood (when available). Her menus are made with her guests preferences in mind, and she loves the creative freedom of serving beautiful meals that become a conversation piece over the table.
Kristi also holds a USCG 100-ton Master Captain’s license, a bachelors degree in environmental science, a nitrox diver certification, and ten years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her seventh season operating charter boats out of the U.S. Virgin Islands. Kristi & Brad are honored to call Sea Esta home and will ensure your vacation is the kind you smile about for years to come.
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
- Breakfast -
All served with fresh fruit, coffee, hot tea & juice
Banana pancakes with toasted coconut and pecans, served with sausage
Cheesy ham and eggs in a puff pastry nest, crispy breakfast potatoes
Rosemary french toast with orange cream cheese and a side of bacon
Caprese omelet with pancetta, mozzarella, tomatoes, basil and balsamic glaze
Banana parfaits with vanilla yogurt, granola, maple drizzle and fresh berries
Bagels & smoked salmon platter with cream cheese and fresh vegetables
- Lunch -
Cajun crab cakes with sriracha aioli and a fresh citrus spinach salad
Grilled shrimp caesar salad served with warm beer bread & tomato basil soup
Grilled panini with turkey, prosciutto, brie, thin-sliced pear, mango chutney, arugula
Chef salad with chicken, bacon, chèvre, avocado, heirloom tomatoes, honey dijon
Cheeseburgers in paradise with grilled pineapple and rosemary french fries
Mediterranean steak salad with a freshly baked french onion tart
- Hors D’oeuvres -
Assorted cheeses & charcuterie board
Ahi poke stack with wasabi rice crackers
Mediterranean spread with toasted flatbread
Baked brie with local honey, sliced pears and herb crackers
Fresh guacamole, queso, salsa and tortilla chips
- Dinner -
Jamaican jerk mahi | coconut sweet potato mash | mango-bell pepper salsa
Filet mignon | creamy lobster risotto | grilled heirloom carrots
Seared scallops in garlic basil butter | pesto farfalle | caprese salad
Carne asada | cilantro lime rice | cumin black beans | grilled pineapple, onions, peppers
Key lime grouper | prosciutto-wrapped asparagus | potato pierogis | crème fraîche
Hoisin-glazed ribs | sesame fried rice | ginger steamed broccoli
- Dessert -
Key lime mousse with ginger snap crumble
Strawberries and cream over a warm lemon biscuit
Spiced rum cake a la mode with maple butter and toasted coconut
Decadent flourless chocolate cake over tangy raspberry coulis
Warm chocolate chip blondie with salted caramel ice cream
Tropical fruit sorbet made with local honey and mint
- Ship's Bar-
Stoli
Tanqueray | Bombay
Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Myers | Goslings | Captain Morgan
Sauza Silver | Cuervo Gold
Jim Beam | Evan Williams | Dewars White Label | Crown Royal
Cointreau | Grand Mariner | Peach Schnapps | Bailey’s | Kahlua | Triple Sec | Amaretto | Angostura Bitters
Coke | Diet Coke | Club Soda | Sprite | Ginger Ale | Ginger Beer | Orange Juice | Pineapple Juice | Coco Lopez
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2018 to 2019 | $25,000 | $25,000 | $26,000 | $27,000 | $28,000 |
| Summer 2019 | $25,000 | $25,000 | $26,000 | $27,000 | $28,000 |
| Winter 2019 to 2020 | $25,000 | $25,000 | $26,000 | $27,000 | $28,000 |
| Summer 2020 | $25,000 | $25,000 | $26,000 | $27,000 | $28,000 |
| Winter 2020 to 2021 | $25,000 | $25,000 | $26,000 | $27,000 | $28,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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