DESTINY III Yacht Charter Catamaran
About
DESTINY III is a Leopard 46 luxury sailing catamaran designed for blue-water cruising. This performance cat will get you where you want to go in a hurry. Built in South Africa by Robertson and Caine, she was designed by Gino Morelli and Pete Melvin to cruise in comfort. The 25’ beam on DESTINY III creates voluminous interior space. In the main saloon, the large banquette table with U-shaped seating comfortably accommodates the entire charter party for snacks, meals and board games. Open the large sliding doors from the salon to the cockpit to create one vast, social space. A hardtop that extends out over the cockpit from the saloon offers protective, cooling shade. This is where guests enjoy dining al fresco at the large table with seating for eight, cool sea breezes and panoramic views. This is also a favorite spot for shade-lovers to relax with a beverage while underway. For sun worshippers, nothing beats riding up front on the huge trampoline. DESTINY III accommodates six guests in three queen-berth cabins. Each cabin is en suite, with separate shower stall and electric toilet. Cabins are air conditioned and opening hatches and portholes provide good ventilation. DESTINY III is an excellent option for couples, friends and families who want to experience the Bahamas. Go sailing, swimming snorkeling, diving and exploring. Let the professional crew on DESTINY III share the best of the best of this island paradise. Launch a cruise to remember!
Guests
6Cabins
3Crew
2Size / Year Built / Builder
46.0 Ft / 2007 / Leopard
Accommodations
We can accommodate up to 6 guests for overnight charters and up to 12 guests for day sails. starboard side.
The layout includes one single and four queen-sized cabins with en suite heads; each with separate shower stalls and electric toilets. One cabin is reserved for the captain.
All cabins, as well as the main saloon, are fully air conditioned.
With a 25ft. beam, Destiny III has a large and comfortable cockpit.
Queen Fwd starboard 80” X 58”
Lg. Queen aft port 80” X 67”
Queen Fwd port 80” X 58”
Single Fwd port 80” X 30”
Cabin Headroom 6’6”
Salon Headroom 6’8”
Amenities
Onboard Entertainment
Water Entertainment
6 Flotation Noodles
Can supply Windsurfer if required
For fishing, Destiny III offers both offshore fishing rods and reels, also spinning rods and reels with various lures. Can do offshore trolling for Tuna, Mahi Mahi, and Wahoo while sailing from island to island. Also, reef fishing when moving or and fishing off the boat when at anchor.
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| Winter 2024 to 2025 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $14,000 | $14,750 | $15,500 | $16,250 | $17,000 |
| $14,000 | $14,750 | $15,500 | $16,250 | $17,000 |
| $14,000 | $14,750 | $15,500 | $16,250 | $17,000 |
| $14,000 | $14,750 | $15,500 | $16,250 | $17,000 |
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
November to February crew:
Captain Kirk Guay has been running sailing charters and boat deliveries for the past 4 years but has been boating since he was 12 years old in NH. Kirk’s first career was racing motorcycles where he won the New England superbike championship and further earned 13th nationally. After racing, he moved on the become a pilot and dive master between his career as a painting contractor.
Captain Jeanne Guay has also been chartering and delivering boats past 4 years but has been sailing since camp as a kid in RI. Jeanne has done a myriad of diverse work from massage therapist, sous chef, caterer, midwife, nurse, canvas worker, dock master and restorer of vintage boats and campers. Be sure to ask about her roller derby days as well!
Together Kirk and Jeanne have sailed Lake Ontario, Winnipesaukee, northern East Coast, Bimini and all over the Gulf of Mexico. This work is truly a dream as they look forward to many more full bellies and adventures on the water!
March to June crew:
Captain Rob Doyle hails from the Autrailian city of Melbourne. Having spent much of his time in the United States, it was life in the Florida Keys that led him to pursue his sailing and diving career, Rob now has a 100 ton US Coast guard Captain’s license as well as being a SCUBA instructor. He has always pursued athletics, playing rugby and Aussie rules football in his youth. He could often be found along the beach, body surfing as a favorite pastime. Today, besides diving and sailing, Rob really enjoys kayaking in the Keys and Bahamas. He especially loves the Exumas in the Bahamas, and claims this island chain as a favorite location, saying it is beautiful and charter friendly with so many islands being so close together.
Rob’s friendly down under personality suits him well for entertaining aboard, he loves charters that are interactive as his best way to ensure that guests have a great time aboard!
Rob and Anya live aboard their own 42’ sailboat when not working abord Destiny III! They have been dedicated volunteers for hurricane relief, rescue, and emergency food programs when not chartering.
Chef/Mate Anya Elis is so much more; she also holds a US Coast Guard captain’s license and is a SCUBA dive instructor. Anya owned and ran her own dive shop for 15 years. Both German and American, she has done extensive traveling, growing up in SE Asia, to include Indonesia and Taiwan. Being near the water as a child, she indulged in swimming and sailing, along with favorite sports of horseback riding and baseball, she loves all sports!
Following her motto of “Live every day like you are on a sailboat!”, Anya discovered a yachting career while backpacking through Greece after graduating from University in Germany and Louisiana, USA. She has extensive years working on sailing yachts, starting on the deck and transitioning into the galley. Guests rave about her internationally inspired cuisine, from Greek and Italian, to Mexican, Far Eastern and German dishes! Of course seafood is often a primary and well-loved focus.
Anya’s friends describe her as smart, bubbly and creative. She enjoys getting the input of the guests regarding their menu choices, as well as teaching many of her skills such as paddle sports, scuba, snorkeling, and fitness training.
August to October Florida Keys Season, and Bahamas season starting end of November:
Meet your Crew: Captain Seth Chase and Marissa Darrow
Seth comes from a fast-paced life in NYC but found a new beginning on the waters of the Bahamas and the Florida Keys. He did deliveries on a variety of catamarans, snorkeling, and has spent quite a bit of time sailing in the Bahamas on Destiny lll with Captain Dave Calvert. Captain Seth has been running sunset sailing charters in the Florida Keys, and eventually took up parasailing as captain, with Marissa as one of his first mates for the past few years.
Marissa grew up in Islamorada, of the Florida Keys, snorkeling, fishing, and boating her whole life, she has cultivated a passion for nature and living off the sea. Every day now for the last couple of years, they have lived seeking adventure, exploring, and capturing memories for all. From morning snorkeling, to fishing, to breath-taking sunsets and amazing eats throughout, you and yours will never forget your trip with these two!
Menu
~~~ Anya's menu ~~~
Here are our selections for you to choose from. We can cook many more and anything you request or would like to substitute, and as long as the ingredients are available in the Bahamas! Vegetarian, Pescetarian, Vegan and other dietary needs welcome, we can change menu items accordingly.
Please note that many foods (for example gluten-free or kosher) are not available in the Bahamas. However, you may bring them for us to prepare.
We enjoy cooking for all! Suggestions always welcomed.
Breakfast
Continental and cooked served every other day or as requested. Fresh fruit salad, and fresh baked bread (except with cooked breakfasts that incorporate starches) served with breakfast every day.
Continental
- Fresh Baked Breads, Bagels or Toast with Cream Cheese, Jellies, Marmalades, and Butter
- Yogurt: Plain, Greek or flavored
- Cereal and Granola
- Fresh Fruit Salad
Cooked Breakfast
- Caribbean rum-soaked French Toast with grilled bananas
- Gordon Ramsay’s Favorite Creamy Scrambled Eggs with Grilled Tomatoes
- Greek Morning: Spinach and Feta Frittata
- French Crepes served to order: Sweet or Savory
- Chef’s Special Omelets a la Carte
- Tart Start: Smoked Fish and Caper Cream Cheese Toasts
- Tasty Dawn: Savory Breakfast Tortillas or Frittatas with Baked Vegetables and Cheese
- Eggs in a Glass: German-style Soft-boiled eggs (peeled, just eat with a spoon) with Mustard-Pepper Sauce
- Shakshuka: Runny Eggs on a Tomato Feta Medley
- Good Mornin Bahamas!: Caribbean Egg Pan with Avocado
- Egg-In-A-Hole: Soft Set Egg with Spinach and Bacon in a Thick Slice of Bread
- Avocado Bliss: Avocado Toast with Egg, Arugula & Bacon
- Indian Sunrise: Scrambled Egg Curry Wraps
- Sweet Beginning: Banana Pancakes with Caramelized Bananas and Maple Sirup
AM Coffee/Tea and Snacks
- Fresh Baked Sweet Goods
- For Example: Fresh Baked Cinna-Buns, Apple Muffins, Banana Bread, Cheese Cake, Brownies, Apple Strudel, Cookies etc.
Lunch
- Ceviche
- Fresh Fish and Other Seafood “Cooked” in Lime Juice and Mixed with Chilli, Cilantro, Peppers and Onion, Served with Fresh Baked Bread
- Indonesian Chicken Satay
- Chicken Skewers Grilled to Perfection and served over Salad with Chef’s Asian Peanut Sauce
- Caesar Salad
- Chicken, Local Fish or Shrimp blackened on a Classic Caesar Salad with Homemade Croutons and Dressing
- Mahi Reuben
- Open-Faced Mahi Mahi Reuben made with home-made Sauerkraut
- Angler’s Pesto
- Shrimp Pesto Pasta with Roasted Red Peppers and fresh off the boat Basil
- French Riviera
- Chef’s Special Tuna Nicoise Salad
- Fish Tacos
- Fresh Caught Fish Mexican Street Tacos with Mexican Sides
- Stuart’s Shack
- Fresh Captain Caught Bahamian Conch Salad (in season)
- Garlicky Skewers
- Shrimp, Chicken, Local Fish or Steak Grilled Skewers, Aioli Sauce
- Crab Cakes
- Savory Crab Cakes over salad with mustard-horseradish dressing
- Caribbean Bisque
- Spicy Tomato-Coconut Bisque with Shrimp or Fresh Fish
- Liquid Lunch
- Chef’s Selection Fresh Made Soup
- Quiche
- Broccoli, Ham & Cheese Quiche
- Not an Onion Soup
- French Onion Soup Casserole
PM Snacks
- Cheddar Beer Bread Rolls
- Fresh Fruit & Nut Platter
- Red Lobster Cheddar Bay Biscuits
- Balsamic Bruschetta
- Mediterranean Egg Salad
- Three Cheese and Caramelized Onion Pull-Apart
- Crispy Indian Style Mashed Potato Patties
- Cranberry & Brie Bruschetta
- Baked Three-Cheese Onion Dip with Chive and Pepperoncini
- Flatbread with Smoked Trout, Radishes, and Herbs
- Fried Cashews with Lime Zest and Chile
- Goat Cheese and Salami Stuffed Dates
- Grilled Herb Baguette
- Italian Tonnato Deviled Eggs
- Chef’s Favorite Garlic Bread
Dinner
Appetizers
- Tuna or Vegetable Tartare
- Shrimp Avocado Cocktail
- Seared Conch Fritters, Russian Dip
- Barbecued Prawn and Mango Lettuce Cups
- Prawn Bites with Green Goddess Dip
- Ceviche Martini
- Mango Salsa & Corn Chips
- Kaspressknoedel (Cheese Dumpling) in Broth
- Baked Feta with Olives and Sun-Dried Tomatoes
- Zaziki with Fresh Baguette
- Sesame Seared Tuna with Lemon Soy Butter Sauce
- Tomato and Mozzarella Caprese with Fresh Basil
- Shrimp Salad
- Bruschetta Deluxe
- Crab Louie Salad Lettuce Cups
- Lobster or Shrimp Toasts with Avocado and Cayenne Pepper
- Chicken and Cheese Niblets
Mains
Seasonal Entrees
- Conch Shack
- Fresh Cracked Conch and Peas and Rice. A Bahamian Classic!
- Cat Island Mac
- Lobster Baked Macaroni and Cheese
- Dive Right In
- Fresh Captain Caught Lobster Dinner
Desserts
- Classic Bananas Foster
- Berry Cheesecake
- Fried Ice Cream
- Classic Lemon Cheesecake
- Pan-Fried Cinnamon Bananas
- Assorted Cheese Board with Roasted Pepper Jelly on Crostini
- Coconut Rice Pudding with Rum Glaze
- Dulce de Leche
- German Apple Strudel a la Mode
- Tiramisu
- Rum Raisin Banana Bread
- White Chocolate Macadamia Brownies
- Pecan Pie Bars
Drinks and Cocktails
Drinks
These are our Signature Drinks and Cocktails included in your cruise. If you have any special wishes, please be so kind as to bring the drink or ingredient with you, as many choices are not available locally in the Bahamas.
- Local Bahamian Beer
- Kalik & Kalik Light
- Sands & Sands Light
- Red House Wines
- Cabernet Sauvignon, Chile
- Smooth yet medium-bodied. Black cherry and bright red currant, hints of cedar and vanilla.
- or Cabernet Sauvignon Bold, Chile
- Bold, rich and dark. Intense fruit flavors, smooth velvety tannins
- Pinot Noir
- Fruity. Bouquet of cherry pie, hint of savory herbs. Rhubarb, black cherry and clove followed by a brisk finish.
- White House Wine
- Sauvignon Blanc
- Refreshing. Zip of citrus, melon and a touch of minerality
Cocktails
- Rum Punch
- It’s What They Drink in the Bahamas!
- White Rum, Dark Rum, Tropical Juices & Grenadine
- Dark & Stormy
- A Classic Sailor Drink!
- Dark Rum, Ginger Beer & Fresh Lime
- Margarita
- Tequila, Orange Liqueur, Lime Juice and Agave Syrup, Shaken with or without a Salt Rim
- Sea Breeze
- Vodka, Grapefruit Juice, Lime Juice and Syrup
- Pina Colada
- Pineapple Juice, Cream of Coconut and Rum
Guests
6Cabins
3Crew
2Size / Year Built / Builder
46.0 Ft / 2007 / Leopard
Catamaran specifications
Beam
26 FeetDraft
4.3 FeetType
CatamaranSpeed
Cruising Speed 8 kt, Max Speed 10 ktCabin beds
3 Queen(s)Refit
2018 to include: new sails, watermaker, solar panels, inverter, new electronics, dinghy and outboard, new hatches, and many small improvements. Plus new cockpit cushions, interior cushions, detailing and new bottom job. Summer 2019 - new interior cushions, new stove, new larger dinghy and outboard, additional fridge for drinks in the cockpit and many more improvements.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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Sleeps 6 guests in 3 Cabins
Size: 46.0 Ft
