Guests
4Cabins
2Crew
2Size / Year Built / Builder
44.0 Ft / 2017 / Fontaine Pajot
About
Decadent owner’s cabin provides a spacious ensuite bathroom with large shower, separate toilet, and plentiful storage space. The port hull features a light and airy cabin, with ensuite bathroom and there is additional sleeping space/bed in fore-peak with separate access. The huge saloon, galley, and cockpit flow together effortlessly for gracious entertaining with the lounge deck on roof, just steps away from helm and cockpit for easy socializing. The galley features generous refrigerator space, separate freezer, convection microwave, gas range, oven, and U-shaped counter for expansive work surfaces and a 360-degree panoramic view from salon Escape on Eddies in Time. Escape into a world where time stands still and everyday demands cease to exist.
Accommodations
One master Cabin with bathroom ensuite - owners version. Port side queen cabin with ensuite bathroom and one v-birth adjoining the port side queen cabin.
Ability to sleep 4 adults and 1 child.
Amenities
Onboard Entertainment
Water Entertainment
Floating Mat
Snorkel Gear
Fishing Rods and tackle
Tube
Sub-wing
Noddles
Underwater lights
Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.
Scuba Diving
Scuba gear onboard for $150 per person/per week.
Scuba gear includes a BCD, regulator, weights and tank.
Per person
1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| 2 Pax | 3 Pax | 4 Pax |
| $11,600 | $12,200 | $12,900 |
| $14,000 | $14,500 | $15,000 |
| $14,000 | $14,500 | $15,000 |
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 Bennett grew up plying his water skills along the coast of the south eastern US. With his home port being coastal Georgia, with its wide tidal basins and salt marshes, it provided him infinite room to explore and develop his skills as a waterman. In his early days, sailing, fishing, surfing and island hoping took up most of his time but at the age of 18 he headed west for the Rockies. Attending Colorado Mountain Collage, Bennett studied outdoor leadership during the day, and spent his nights on the mountain grooming the slopes for skiers.
While the high country provided endless recreational opportunities and beautiful landscapes, his heart was always at sea. With that old sailor’s cliché in mind, moving back down to the coast to obtain his captains license and to buy and restore an old boat seemed like a “no brainer”. Eight years later he has built an outstanding reputation as a naturalist and fishing and charter guide. If he was not running his own boat on charters, he could be found working as crew onboard the University of Georgia’s Flagship research vessel, R/V Savannah. Taking scientists out to sea, and returning them home safely exposed Bennett to a wide variety of specialists studying our natural world.
Tara Shay Jones wears many hats. She grew up cooking with a family of seven on the coastal outskirts of Savannah, Georgia and truly understands the importance of a good "Sit-Down Meal". Deeply rooted in her southern ways, Tara is all about eating local and working with what the area provides. "Catch and Cook" is her specialty. Early on, cooking soul food classics sparked her passion for the culinary arts and since then, traveling the world has influenced not only her palate and her menu but also her appetite for life! Over the years, Tara has been an art curator, event coordinator and property manager, however, for the last several years has run island ecology charters alongside Ben.
While the two of them were visiting St. John in the summer they honed their skills in lobster diving and fishing in the area to provide that sea to table experience. Going out for a charter with Bennett and Tara will bring not only a naturalist perspective to your experience here in the Virgin Islands but a fun filled week of leisure activities and experiences.
Menu
BREAKFAST
Fresh Fruit, Granola, & Lox with Toast/Bagel/English Muffin
Pancakes (With Fruit and/or Chocolate Chips) Bacon/Sausage/Eggs
French Toast with Fruit/Bacon/Sausage/Eggs
Omelets with Grits
Quiche with left over meats
Crab Cakes with Eggs Benedict
Baked Corn beef and Egg Dish
*Breakfast served with your choice of coffee or tea, juices and fresh fruit.
Bloody Mary’s and Mimosa’s on request
LUNCH
Deli Platter with Meats, Cheeses, Fruit
Spinach Salad with Choice of Meat/Chicken/Fish
Chicken or Shrimp Po’boys
Marinated Shrimp on Avocado Toast Melt (Cherry Tomatoes and Mozzarella)
Mini-Pizzas
Hawaiian (SPAM) Fried Rice with Grilled Shrimp Kabobs
Tacos (Fish/Beef/Chicken)
*Enjoy chilled water, cold beer or soft drink, your favorite cocktail or a glass of wine
APPETIZERS
Fresh Catch Ceviche (fish/lobster/shrimp)
Fresh Spring Rolls
Steamed Dumplings (Pork/Chicken/Shrimp/Vegetable)
Pita and Hummus
Watermelon Salad with Crumbled Feta, Shrimp and a splash of Lime
DINNER
Jerk Chicken with Smashed Potatoes, Pineapple Salad
Seafood Bouillabaisse and Corn Bread/Biscuits/Hush Puppies
Fresh Catch Rice Dish with Peas and Fried Plantains drizzled with Mango Salsa
Rosemary Rack of Lamb with Garlic Boursin Mash Potatoes
Caribbean Herb Crusted Pork Tenderloin with Garlic Roasted Potatoes and Butternut Squash
Pan-Seared Ahi Tuna Steaks with a Honey, Soy-sauce Glaze on Sticky Rice and Sea Weed Salad
Fresh Lobster over Yellow Rice and Black Beans served with Cuban Veggies & Sour Cream
Kimchi fried rice with a fried egg on top drizzled with a soy reduction and Thai basil garnish. Korean hangover dish.
Fresh catch of the day prepared Caribbean Pirate Papillate (wrapped and baked) with local seasonal vegetables and herbs.
Exact combination of ingredients may change according to what’s biting and what is available at the local market. Lobster, prawns, fish, Tara will find a way to make it delicious with whatever can be sourced locally.
South Asian Spicy Prawn Soup.
Shrimp and lemon grass base with fresh veggies, local shrimp and scallops, finished with a coconut cream roux, topped with fresh herbs, Thai basil and lime-whip
*Enjoy your meal with wine, water, a cocktail or the beverage of your choice
DESSERTS
Brownies with Fudge and Ice cream
Raspberry Sangria Popsicles
Fruit Tarts with Ice Cream
Cheesecake
Coconut Cake
Waffle Cone Basket with Vanilla Ice-Cream and Baked Maple Pears
Chocolate Peanut-Butter Pie
No-Bake Chocolate Peanut Butter Pie
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
Embarcation
St. Thomas, USVI
on 2020-12-20
Disembarcation
St. Thomas, USVI
on 2020-12-27
Guests
4Cabins
2Crew
2Size / Year Built / Builder
44.0 Ft / 2017 / Fontaine Pajot
Catamaran specifications
Beam
24.3 FeetDraft
3.8 FeetType
CatamaranSpeed
Cruising Speed n/a, Max Speed n/aCabin beds
2 Queen(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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