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
Winter Area
Virgin IslandsAccommodations
(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
2 underwater scooters
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $37,000 | $38,000 | $39,000 | $40,000 |
| $37,000 | $38,000 | $39,000 | $40,000 |
| $37,000 | $38,000 | $39,000 | $40,000 |
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
Captain Dayne is a BVI citizen and he knows the British Virgins Islands very well. He has sailed these waters since 2017. Captain Dayne has worked for many of the top charter companies in the BVI. He has Captained a variety of Catamarans to include a 40, 46, 50 and 58ft Leopard catamarans as well as a Lagoon 50. He knows all the great places in the BVI to take La Grande Bellezza.
His years of experience running charter vessels will allow you to relax knowing you're in great hands! A well rounded waterman he is an avid sailor, sport fisherman and scuba diver, and engineer. Through his passion for everything involving the ocean, he ensures the guests will enjoy many activities during their time aboard.
He has a Boat Master License, Padi Open Water Basic & Advanced Certified. STCW 95 2015. Captain Dayne is sure to guide you to the best bays and most mystic spots around USVI and BVI. Captain Dayne is passionate about creating a bespoke charter experience for guests based on his knowledge of sailing, fishing, diving and snorkeling.
We hired Captain Dayne as he was one of the most sought after Captains in the BVI. Captain Dayne brings a new level of service with his teammate Chef and 1st Mate Kip Nesbitt to La Grande Bellezza, truly a Five Star Charter!
We are sure you are going to love going on charter with Captain Dayne and Chef Kip!
Chef Kip La'Von Nesbitt: Grew up in New York and has loved cooking from a Chef Kip La'Von Nesbitt: Grew up in New York and has loved cooking from a very young age. He has spent part of his adult life in New York. where he earned a Degree in Culinary Arts at Johnson and Wales College in 1981. He also attended La Wilson Technical School in Dix Hills NY to Food Preparation and Sanitation in form 1977-79 His cooking and service experience has included many fine restaurants since 1981. We hired Chef Kip as he has a great reputation in the BVI, and we are pleased he has joined us on La Grande Bellezza. His mother’s side of the family was from the British Virgin Island, and he has lived in the BVI for the last 32 years. Chef Kip is a USA and BVI citizen!
2017 - TV Show Below Deck Season: Head Executive Chef of staff of the Mega yacht "Valor" and "Sea Queen" (St Maarten)
2008 to Present - Charter Yacht Chef with most of the major yacht charter companies: Mooring, TMN, Festiva, Conch Charters, Dream Yacht Charters, Sunsail, Marine Max and Catamaran Charters.
Chef Kip has owned his own catering business. He has catered parties for Hon Dr. Orlando Smith, former minister of the second district, Ex Hon. Alvin Christopher as well as many lawyers, doctors, and judges.
2006-2008 - Bitter End Yacht Club - Executive Sous Chef.
2004-2005 - McConnicks & Schmicks (Maryland) Sour Chef
1999-2003 Self Employed - BVI - Executive Chef
1996-1999 Myett's Restaurant and Grille - BVI- Executive Chef
1994-1998 Village Cay Restaurant - BVI - Executive Chef
1989-1994 United States Merchant Marines - Food Preparation, preparing meals aboard Merchant Ships.
Chef Kip became Chief Steward in charge of Maintenance of the vessel he worked on.
1987-1989 Huntington Royal Carlin Hotel - Melville NY - Chef de Cuisine/ Assistant Banquet Chef
Chef Kip brings a new level of service with his teammate Captain Dayne to La Grande Bellezza, truly a Five Star Charter!
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Off Season skipper - Captain David Ruskin - August through November
Captain Dave Ruskin has a great passion for sailing, racing, coaching & mentoring. With an extensive & diverse executive career Dave is at ease with hosting any level on board.
Captain Dave has been sailing and chartering in the USVI and BVI for over 30 years Previous charter guests and team members have described Captain Dave as the perfect coach - passionate, intelligent, patient, untiring, and humble. He is known for providing a knowledgeable, safe, and fun learning experience for guests during charters. Having started sailing at age 9, He has never slowed down. Captain Dave has competed in 100’s of races, and during the 5 seasons he was teaching full time, He has successfully taught well over 1,500 people how to sail during his 30 year career in this industry.
The owner of La Grande Bellezza Sean McDonald has been very impressed with Captain Dave's ability to sail his yacht. He always has a smile on his face and has a great sense of humor!
Here is a list of Captain Dave’s' qualifications"
Yacht Master Offshore Limited 200 Ton - March 2018
STCW95 - March 2018
IYT VHF Certificate - March 2018
ENG1 - Medical Certificate - March 2018
CYA Certifications - Green, Blue and Red Instructor levels
Electrical Engineering - Ryerson, Toronto, Ontario
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
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
28 FeetDraft
6 FeetType
CatamaranCabin beds
4 Queen(s), 1 Pullman(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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