LA GRANDE BELLEZZA Yacht Charter Catamaran
About
Brand new 2019 Leopard 58 offering spectacular top deck lounge/BBQ area with bar, surround sound and state-of-the-art lighting. Lower main deck offers vast space with alfresco dining, swim platform which will lower to water level, walk in salon with lounge/formal dining area, galley and master stateroom and passageway to front cockpit. Below are 3 additional cabins (see accommodations section for cabin details). All cabin offer private en-suite heads with electric toilets and dry shower stalls. Lots and lots of water toys, come play about LA GRANDE BELLEZZA! **These are factory photos as yacht is just being completed***
Guests
9Cabins
4Crew
2Size / Year Built / Builder
58.0 Ft / 2019 / Leopard
Accommodations
(1) Master Stateroom is on Main deck forward of Salon has a Queen sized bed, private ensuite head with electric toilet and stall shower. Berth is 77"L x 58"W. It has door to forward cockpit from the Stateroom and from Navigation Station- Office that opens to private patio. Office can be closed off from Salon for privacy.
(1) Starboard Fwd Cabin on lower level has a Queen bed, private ensuite head with electric toilet and stall shower. Berth size 77"L x 47"W.
(1) Starboard Aft Cabin on lower level has a Queen bed with private ensuite head with electric toilet and stall shower. Berth size 75"L x 56"W.
(1) Port Fwd Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77"L x 56"W.
(1) Port Aft Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77"L x 52"W and there is an upper Pullman berth. Berth size 72"L x 25"W which can be removed.
*****NOTE: Crew normally use the Port Aft port Cabin but can move to Port Fwd Cabin if clients need Port Aft port Cabin with the Pullman Berth.
Main salon on main deck along with galley and bar. Aft deck offers alfresco dining and loads of lounge area. Top party deck affords a 360 degree view and beautiful breeze. . This deck offers massive seating and lounge area, a built-in bar with a bar, barbeque, refrigerator, ice-maker, sink Bluetooth sound bar. Top deck also has 55" Smart TV for events.
Forward deck has two trampolines for lounging, two bow seats along with a forward private patio.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $29,500 | $30,500 | $31,400 | $32,400 |
| $29,500 | $30,500 | $31,400 | $32,400 |
| $29,500 | $30,500 | $31,400 | $32,400 |
| $29,500 | $30,500 | $31,400 | $32,400 |
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
Chef Sunil Sharma: Grew up in India and has loved cooking from a very young age. He has spent most of his adult life in New York. where he earned an Associate Degree in Hospitality Management in Culinary Arts SUNY Delhi College of Technology. His cooking and service experience has included high volume fine dining restaurants since 2005.
Chef de Cuisine Oceana Restaurant – USVI March 2020 to August 2021 Managing a full-service fine dining seafood restaurant. Trained the kitchen staff in new techniques and ingredient preservation. Handled all the ordering and the inventory. Responsible for the whole menu from prep, sauces and the final plate. Handled all functions related to chefs development, new menu integration and new product integration.
Chef De Cuisine Gary Danko – San Francisco, CA January 2018 to February 2020 Write a seasonally changing pre-fixed menu based on local wild edibles, availability of local farms and personal garden availability. Worked hard to maintain 1 Michelin Star rating. Work hand in hand with GM, sous chef, to create an intimate dining experience. Lead the kitchen and cook the protein station on a line with an Entremet. Develop strategies to improve productivity. Ensure adherence to sanitation and safety regulations. Collaborated in new seasonal menus and standardized recipes. Train and mentor interns and new line cooks from other parts of the world. Worked on off-site events.
Multi unit Executive Chef
Zavo Restaurant Group – Queens, NY June 2016 to December 2018 Managing a full-service fine dining Mediterranean restaurant, bar and bistro and banquet facility. Trained 3 kitchen managers and 30 cooks. Maintained 30% food cost and implemented strategies to improve sales. Stream-lined food production while maintaining modern techniques to provide the best product to the guests. Handled all functions related to chefs development, new menu integration and new product integration. Visited each location on a daily basis to ensure all guidelines are being followed. Responsible for Public Relations for the restaurant, appeared on fox 5 Morning show and PIX 11 morning show.
Executive Sous Chef
Capital Grille – Manhattan, NY
April 2013 to June 2016
Responsible for all aspects of food production at this beautiful restaurant with 273 seats; 7 Banquet rooms and off-site catering and delivery. Implemented a recipe procedure for each new menu change. Developed a yield chart system for fish butchering, as well as for items used daily to assist with ordering and par levels. Ensured weekly scheduling was consistent with projected sales. Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills. Catered more than 90 private functions annually – size ranging from small tea parties to 350+
person banquets.
Jr. Sous Chef
Aquavit – Manhattan, NY
August 2011 to February 2013
Led team of 4 crew members to create and present the highest quality menu items. Coordinated schedules assigned tasks and supervised staff. Collaborated with sous chef to manage entire high-volume kitchen team and trained on all stations. Helped in training Foh and Boh members providing continuous
coaching on recipe instructions, presentation and sanitation
His culinary style focuses on fresh ingredients and bright flavors, with an emphasis on Mediterranean and Indian flavors. He is experienced in accommodating special diets or allergies and happy to tailor a menu to the clients ‘ request. Chef Sunil loves connecting with clients and finding ways to make their vacation unforgettable. My organizational talent and planning skills demonstrates my professionalism in this industry. My love for cooking and taking care of our guests is my goal. There is no better way to do this than with food. Chef Sunil can’t wait to curate a journey for all her charter guests while they set sail in the USVI and BVI on La Grande Bellezza!
Chef Sunil brings a new level of service with his teammate Captain Derek to La Grande Bellezza, truly a Five Star Charter!
Menu
“La Grande Bellezza”
Breakfast Menu
Banana Foster French Toast, whipped Mascarpone, Brioche, Maple Syrup, toasted Pecans.
Eggs baked in Hash brown, maple glazed bacon, Arugula strawberry salad, sherry vinaigrette.
Chocolate and cinnamon Pancakes, whipped butter, choice of sausage or bacon, bourbon spiced maple syrup.
Basil Fried rice bowl, kimchi, red cabbage, julienned carrots, sweet chili sauce, lime, avocado, boiled eggs.
Vanilla Greek Yogurt parfait with tropical fruit and Organic granola, toasted almonds.
Toasted assorted Bagels, smoked salmon, assorted cream cheeses, fresh vegetables.
Steak and eggs, rosemary marinated flank steak, fried eggs, sweet potato home fries.
Tomato and Havarti frittata, sauteed kale, caramelized onions and mushrooms, garlic toast.
Breakfast tacos, scrambled eggs, homemade Pico de Gallo, choice of bacon or chorizo, rosemary and cilantro home fries.
“La Grande Bellezza”
Lunch Menu
Mushroom and Leak fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta.
Sesame crusted tuna, sweet soy glaze, sauteed vegetables and soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed and toasted almonds.
Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon-honey vinaigrette.
Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa.
Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt.
Blackened mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire roasted corn on the cob.
Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano.
Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing.
“La Grande Bellezza”
Dinner Menu
Mushroom and Leak fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta.
Sesame crusted tuna, sweet soy glaze, sauteed vegetables and soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed and toasted almonds.
Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon-honey vinaigrette.
Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa.
Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt.
Blackened mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire roasted corn on the cob.
Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano
Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing.
“La Grande Bellezza”
Desserts
NY style cheesecake, fresh black berries
Key Lime Pie
Berries and cream, assorted fresh berries, vanilla Chantilly cream, caramel sugar
White wine poached pears, cardamom and rose sabayon
Tres Leches cake, coconut flakes, pineapple compote
Caramelized apple tarte Tatin, cinnamon and nutmeg, served with vanilla ice cream
Chocolate cake, homemade whipped cream
Dark chocolate mousse, Chantilly cream, butter cookie
“La Grande Bellezza”
Appetizers
Caprese Salad Skewer
Prosciutto Wrapped Melon
Salted Watermelon Fruit Skewer
Cucumber Smoked Salmon Bites
Shrimp Cocktail
Crab Stuffed Mushrooms
Smoked Gouda and Grape Pick
Charcuterie Board
Cajun Guacamole Shrimp
Hawaiian Cheeseballs
Sausage Stuffed Mini Peppers
Chicken Waldorf Salad Bites
Cranberry Pistachio Cheese Log
Shrimp Taco Bites
Guests
9Cabins
4Crew
2Size / Year Built / Builder
58.0 Ft / 2019 / Leopard
Catamaran specifications
Beam
28 FeetDraft
6 FeetType
CatamaranCabin beds
4 Queen(s), 1 Pullman(s)Layout
Select currency
- USD
- 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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