LA GRANDE BELLEZZA Yacht Charter Catamaran
LA GRANDE BELLEZZA Yacht Charter Catamaran
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.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Chef Tayla
Andres and Tayla met during the 2018/2019 Caribbean season, whilst both working
aboard different sailing catamarans.
Captain Andres is a Yacht Master certified by the Royal Yachting Association and has
much experience sailing in the Mediterranean as well as the Caribbean. Andres’s
knowledge of the Caribbean is one of his many skills and you can be sure he will guide
you to the best bays, most mystic spots and all the hidden gems that the islands have to
offer. Costa-Rican born Andres has an infectious energy and enjoys entertaining his
guests with his speciality cocktails. Andres is a qualified PADI dive instructor and cant
wait to captivate you with the underwater world of the West Indies.
Tayla grew up on the East Coast of South Africa. She has always had a fondness for
hospitality. Tayla began her yachting career in France aboard super yachts as a
stewardess and has completed a number of professional hospitality courses such as her
WSET Level 1 Wine and Spirits course as well as a Bartending and Mixology course.
She has since worked aboard a prominent Sailing Catamaran in the BVI as a deck/
stewardess where she was exposed to cooking and naturally, she fell in love. Tayla is a
professionally trained chef having attained her Level 2 CTH Certificate In Culinary Arts
at the accredited Ashburton Cookery School in Devon, she also enjoys any activity that
involves being in the water having worked as a children’s swim school teacher earlier in
her career. Tayla will combine her knowledge of service and hospitality with her passion
for cuisine to create a tantalizing taste experience.
Andres and Tayla are a young, vibrant and energetic team.
Andres and Tayla are a young, vibrant and energetic team. They are enthusiastic about
what they do and are ready to share this paradise with you!
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
Breakfast:
All served with granola, cereals, yogurt, fresh local fruit, freshly ground coffee, espresso, tea and a selection of toast
Freshly baked muffins served with grated mozzarella, jam preserves and whipped cream.
“The All American” - Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes.
Phyllo pastry egg cups filled with ham, cheese and chives.
Eggs “ La Grande Belleza”- Toasted english muffins prosciutto and poached eggs with a creamy hollandaise sauce, tomato, mushrooms and avocado.
French toast with maple glazed bacon, fresh berries and greek yogurt.
Spinach and feta baked frittata.
Homemade oats porridge with Strawberries and cream.
Lunch:
Soft tortillas wraps with smoked salmon, cream cheese, fresh strawberries and an island style mango and pineapple sweet chili salsa served with an an arugula side salad.
Shrimp and Avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow bell peppers.
Baked hake, spiced tomato dressing and soured lime spinach.
Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad ingredients, sour cream, grated cheddar, homemade fresh guacamole and a delicious pineapple, black bean and cilantro salsa.
Gourmet burgers with an option of beef, chicken or veggie patty topped with a homemade mango chutney, melted cheddar, tomato, arugula, caramelized onions served with sweet potato wedges.
Buffalo mozzarella salad and cous cous served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of gourmet cheeses paired with a selection of chutney’s and jam preserves.
Al Dente Linguine pasta lightly tossed in a lemon and butter sauce topped with crispy parmesan.
Appetizers:
Creamy Butternut Squash Soup with parmesan cream.
Caprese Crostini drizzled in aged balsamic.
Cubed Watermelon toped with basil, feta an a balsamic reduction.
Smoked Salmon and Cream Cheese pâté served on Melba toast.
Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.
Satay Chicken Skewers.
Dinner:
Baked Fish Cakes served on a bed of baby spinach and tomatoes topped with a citrus dressing.
Fillet Mignon- Classic beef cut, served on a bed of home made buttery mash topped with roasted vine tomatoes and a creamy pepper corn sauce.
Mushroom and Parmesan risotto drizzled with lemon.
Herb Encrusted Lamb served with ratatouille, sauté potatoes and drizzled with a red wine jus.
Al Dente Linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.
Roasted Chicken breast with gremolata butter, griddled leeks, fresh salad and pan juices.
Baked Cod and Pea Purée with a white wine and butter sauce.
Dessert:
Sticky dark chocolate brownies with real chocolate chunks served with homemade vanilla bean ice cream.
Passion Fruit and White Chocolate Cheesecake.
Key Lime Pie with a Coconut and Pecan crust.
“Dom Pedros”- a South African Decadency.
Salty Crème Caramel.
Mango and passion fruit Eton mess.
Chocolate Fondue with a platter of fresh fruits and berries.
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Summer 2019 | $28,500 | $29,500 | $30,400 | $31,400 |
| Winter 2019 to 2020 | $28,500 | $29,500 | $30,400 | $31,400 |
| Summer 2020 | $28,500 | $29,500 | $30,400 | $31,400 |
| Winter 2020 to 2021 | $28,500 | $29,500 | $30,400 | $31,400 |
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 Boat. Licenses: 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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SIMILAR YACHTS TO LA GRANDE BELLEZZA
SOMETHING WONDERFUL
Size: 58.0 Ft
Builder: Leopard
Year: 2014
Number of Crew: 2
$26,000 - $27,500 / Week All InclusiveLearn more
THE ANNEX
Size: 58.0 Ft
Builder: Leopard
Year: 2013
Number of Crew: 3
$29,600 - $35,500 / Week All InclusiveLearn more
Dream Tobago
Size: 58.0 Ft
Builder: FOUNTAINE PAJOT
Year: 2018
$28,560 - $32,256 / Week All InclusiveLearn more
ENCHANTE
Size: 58.0 Ft
Builder: FOUNTAINE PAJOT
Year: 2019
$28,000 - $32,000 / Week All InclusiveLearn more
