This yacht is not available for charter
ENCHANTE Yacht Charter Catamaran
About
Large and luxurious go hand-in-hand on the Ipanema 58 by Fountaine Pajot. Hailed by Sail Magazine as a yacht “with big accommodations that easily rival those of a monohull 20ft longer”, there is enough space to lounge, sunbathe, or launch water toys. Enchante features four different private guest areas on multiple levels – a huge comfortable flybridge up top, an aft cockpit with teak table and separate sitting area, a spacious interior saloon, and a private lounging area in the bow. Underwater lights make for wonderful nighttime viewing of marine life. For a "birds-eye" view of Enchanté, see the drone footage in the Video section. The flybridge is one of the best features and a remarkable structure that easily seats 10 or more people. This upper deck area is well above the water with a 360° view and open to evening breezes. It features full standing headroom, a Bimini top, and a wet bar There is a spacious teak appointed aft cockpit accommodating a large teak dining table, a separate seating area, and two built-in loungers. The interior saloon offers a modern and cozy lounge area, including a sofa, cocktail table, and big-screen television. This area also includes a fully equipped kitchen and interior navigation station. The bow area offers two trampolines plus two more loungers and adapts to yoga, gymnastics, or simply a space with unusual solitude. All sleeping cabins are below deck, each with a queen-size bed and its own en-suite bathroom. Each cabin has individually controlled air-conditioning and additional separate built-in interior ventilation. Wi-Fi is available throughout the boat. For parties using less than all guest cabins, two cabins that share a stairway may be used together to offer separate “his and hers” bathrooms, personal storage, or even dual sleeping areas.
Guests
10Cabins
5Crew
2Size / Year Built / Builder
58.0 Ft / 2018 / FOUNTAINE PAJOT
Accommodations
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| No Results |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | 12 Pax |
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.
Captain
Crew
Brief
Imagine a Caribbean vacation that combines the comfort of a luxury yacht with the dining and hospitality of an elegant inn. Captain Stuart and Chef Rebecca Evans specialize in bringing you a truly unique experience that combines fine dining, fun daytime adventures, and thoughtful attention to detail. Days may be spent snorkeling and swimming in a new spot every day, surrounded by beautiful Caribbean waters. Each evening offers another gorgeous tropical cove with drinks and hors d'oeuvre served on the top deck.
Stuart and Becky bring years of sailing and globetrotting experience, great knowledge of cuisine and wines with them as well as a passion for all things above and below the waves. They never fail to entertain and impress their guests, encouraging them to get the very most from their precious time on vacation.
Captain Stuart (Stu) Evans really is a son of the sea. He hails from the sailing capital of Southampton on the south coast of England and is the son of a boatbuilder. Stuart brings professionalism and confidence to the task of safely navigating you and your loved ones to the best spots to swim, snorkel, walk, dine, beach or anchor. Your Captain, a lover of all water sports will happily get the water toys out and spend time ensuring that you have a ball.
Chef Rebecca (Becky) Evans is a culinary marvel, winning first and second prizes in the BVI boat show culinary competition 2016. A London girl who once stood upon the theatre stages of the West End, her wide range of dishes tantalize the taste buds, gathering influences from traditional home cooking to exotic Thai, Indian and European flavors. Producing restaurant-quality food, Becky has survived many last-day kidnap attempts from her charter guests. Becky is also a water baby and lover of the Caribbean waters.
Becky and Stuart are seasoned charter crew and have in-depth knowledge of all the most beautiful anchorages and an inherent ability to gauge the pace their guests want to go. They will ensure you have a trip to remember and will want to do again and again.
Becky and Stuart are both certified in navigation and safety-rescue. Both have been fully vaccinated.
Menu
Chef Rebecca Evans Sample Menu
Breakfast/Brunch
Sweetcorn and fritters
Sweetcorn and green chili fritters with red pepper relish and avocado.
Crispy poached eggs
Proscuitto wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.
Banana and sesame Crepes
Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.
Italian eggs Caprese
Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil
Toast and Ricotta
Homemade toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey
Eggs Benedict
Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise
Tomato and Burrata Tart
Mini tarts filled with marinated tomatoes and fresh burrata mozzarella served with sliced boiled egg and lemon balsamic dressing.
Lunch
Sushi platter
A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.
Smoked mackerel pate
Served with mini Brioche loaves, red onion chutney, and green salad.
Thai crab cakes
Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons
Ravioli
Homemade spinach and ricotta ravioli with tomato and balsamic drizzle served with a zingy lemon and rocket salad.
Sea Bream
Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Z’atar.
Goats Cheese Pithivier
Oven-baked puff pastry wrapped goat's cheese served with an apple, cucumber, and lemon salad and drizzled with balsamic glaze.
Smoked chicken salad
Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a Chive Creme Fraiche
Canapés
A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.
Entrees
Crusted Hake
Cumin and parmesan-crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.
Chicken Kiev
Curried butter Chicken Kiev served atop butternut squash Sag Aloo
Rack of lamb
Herb crusted rack of lamb with a red wine reduction served with minted new potatoes and buttered spring greens.
Red Snapper
Pan-seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.
Filet Mignon
Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.
Lobster Tails
Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower
Pork Belly
Crisped pork belly accompanied by creamy mashed potato, apple puree and fine green greens
Hoisin duck breast
Pan-seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy
Dessert
Panna Cotta
Mango and coconut panna cotta served with vanilla bean shortbread and champagne foam
Poppyseed cake
A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream
Pineapple Carpaccio
Paper-thin pineapple slices marinated in a ginger and chilli syrup served with basil sorbet and a crispy almond Tuille
Chocolate Cremeaux
Rich chocolate creméaux with an Amaretti crumb and a tangy orange fluid gel é
Lemon tart
Lemon tart with a shortcrust pastry served on a bed of toasted meringue with Dulche de Leche and fresh blueberries
Profiteroles
Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries
Parkin Cake
Spiced ginger Parkin Cake served with mango sorbet and toasted coconut
ENCHANTÉ DRINKS ON BOARD
Spirits
Vodka (such as Tito’s and Stolichnaya)
Whisky (such as Bourbon and Jack Daniels)
Rum (such as Bologne - white and dark - Bacardi)
Gin (such as Hendricks and Bombay Sapphire)
Aperol
Cachaça
Porto Cruz
Limoncello
Bailey’s
Wine
White wine such as Sauvignon, Chardonnay, Bordeaux
Red wine such as Cabernet, Pinot Noir, Bordeaux
Prosecco and Champagne
Beer and Soft Drinks
IPAs
Corona
Caribe
Presidente
Ginger beer
Diet coke
Tonic water
Sparkling water
Juice
Embarkation
Scrub Island, BVI
on 2019-08-29
Disembarkation
Scrub Island, BVI
on 2019-09-02
Guests
10Cabins
5Crew
2Size / Year Built / Builder
58.0 Ft / 2018 / FOUNTAINE PAJOT
Catamaran specifications
Beam
29.3 FeetDraft
4.6 FeetType
CatamaranRefit
2021Cabin beds
5 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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