MAKIN' MEMORIES Yacht Charter Catamaran
MAKIN' MEMORIES Yacht Charter - Ritzy Charters 
MAKIN' MEMORIES Yacht Charter - Salon 
MAKIN' MEMORIES Yacht Charter - Cockpit Dining Area 
MAKIN' MEMORIES Yacht Charter - Additional Cockpit Seating 
MAKIN' MEMORIES Yacht Charter - Forward Deck Lounging 
MAKIN' MEMORIES Yacht Charter - Cabin 
MAKIN' MEMORIES Yacht Charter - Bathroom 
MAKIN' MEMORIES Yacht Charter - Galley 
MAKIN' MEMORIES Yacht Charter - Galley 
MAKIN' MEMORIES Yacht Charter - Stern 
MAKIN' MEMORIES Yacht Charter - Activities off the Stern 
MAKIN' MEMORIES Yacht Charter - Lounging On the Bow 
MAKIN' MEMORIES Yacht Charter - Dining 
MAKIN' MEMORIES Yacht Charter - Beautiful Table Settings 
MAKIN' MEMORIES Yacht Charter - Additional Seating In Cockpit 
MAKIN' MEMORIES Yacht Charter - Beautiful Table Settings 
MAKIN' MEMORIES Yacht Charter - Beautiful Decor MAKIN' MEMORIES Yacht Charter Catamaran
Accommodations
3 Queen Guest Cabins
1 V Births
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Melody Van Aardt Chef/First Mate
Captain's Profile
Captain Steven is a naturalist with a passion for exploration and adventure. Some of Steven’s earliest memories are fishing from his father’s boat in Cape Town, South Africa and around the Cape of Good Hope. His passion for the ocean led him to qualify as a captain, and his interest in the environment and exploration lead to him obtain a degree in Conservation Biology and specialize in outdoor adventure and academic travels. He enjoys rock climbing, free diving for abalone and lobster, spearfishing and surfing, and has an interest in anthropology and natural history. He started sailing dinghies at a young age, however, his most enjoyable sailing experience includes yacht deliveries from Cape Town to the Caribbean and Mediterranean. For Steven the perfect holiday is exploring pristine places with enjoyable company, swimming, sailing, enjoying exquisite food and soaking up the beauty around you. He has brought his love and passion for people and the environment to the waters of the Caribbean.
MELODY VAN AARDT
CHEF/FIRST MATE TO BEGIN 2019/2020 SEASON
Melody and Steven have been together for 21 years and they share closely many common interests. They met at university as students while studying Conservation Biology.
Melody’s keen interest for the environment, adventure and anthropology have taken her to remote places where she has enjoyed the opportunity of experiencing, first-hand, the culinary experience of different cultures. She has extensive experience in the culinary and hospitality industry and has also guided adventure and academic travels all over Southern Africa, keeping her clients well-nourished along the way.
Being an artist with a creative flare and a keen eye for beauty, Melody brings passion and creativity to her preparation and presentation of delicious meals. She enjoys fresh, locally sourced produce, playing with color, textures, and tastes. Growing up in Africa she is also an expert on the grill (braai) and preparing soul warming, hearty meals.
Having lived on the coast all her life she has an unparalleled love for water, and when not cooking you will find her playing in the ocean. This couple truly have had an adventurous life together with their favorite pastime being preparing food in pristine places, and most often on the open fire. So, don’t be surprised if you find Melody grilling a lobster or a fish pulled straight from the ocean just minutes before.
Preparing, presenting and enjoying delicious meals and exploring the beautiful, natural setting of the Caribbean is what this loving couple will turn into an art form.
Water Entertainment
Noodles
Floating Chairs
Fishing Rod
2 SUP's
Snorkel Gear
1 Tandem Kayak
Scuba Diving
Onboard Entertainment
Menu
Breakfast:
Breakfast is served with your choice of tea, coffee, juices and fresh fruit. Bloody Mary’s and Mimosas on request!
Eggs Benedict
served on a fresh bagel or English muffin with your choice of smoked salmon or prosciutto, grilled asparagus, baby Rosa tomatoes and hollandaise sauce.
Shakshuka
slow cooked, topped with fresh avocado and feta cheese, served with homemade jalapeño bread.
Acai bowl
served with yoghurt, fresh seasonal fruit, homemade granola and sprinkled with honey and chia seeds.
English breakfast
with your choice of scrambled/fried/poached/boiled egg, with a side of honey glazed bacon, breakfast sausage, baked Portobello mushrooms, hash browns and a fresh pastry or bread. Optional cheese platter.
Toast selection
of rye/brown/white bread topped with cream cheese, cucumbers, tomatoes, red onion, smoked salmon and perfectly halved boiled eggs, topped off with capers and lemon slices.
Seasonal fruit platter
served with yoghurt, granola, homemade bread and a side of a meat/cheese selection.
Exotic mushroom frittata
accompanied with gypsy ham and mature cheddar cheese, Served with a fresh strawberry chia seed pudding.
Lunch:
A refreshing selection of cold beers, wine, soft drinks, water or cocktails will be served with lunch.
Grilled chicken salad
served on a bed of couscous, tomatoes, cucumber, and feta drizzled with a honey mustard dressing, a hearty helping of home made Tzaziki and a fresh slice of lemon.
Catch of the day
served with muscles in a creamy white wine garlic sauce, grilled prawns, fried calamari, white bait and a side of Mediterranean rice. Optional fresh Caprese salad.
Gourmet beef burgers
served with Camembert cheese, sliced tomatoes, fresh herbs and an exotic mushroom sauce. Sweet potato fries as a side.
Grilled salmon
served on a bed of warm Greek styled quinoa, drizzled with a ginger, honey and soy reduction.
Stuffed tomatoes
filled with pesto couscous, topped with mozzarella, pine nuts and fresh basil, drizzled with a balsamic reduction.
Bell pepper stir-fry
served in a ginger/teriyaki sauce, accompanied by a grilled chicken breast and toasted sesame seeds.
Appetizers:
Pulled chicken quesadillas
served with grated mature cheddar, fresh purple cabbage, homemade salsa, sour cream and guacamole.
Catch of the day sushi platter
served sashimi style, Californian style, as a hand roll or maki. Pickled ginger, wasabi and soy sauce to taste.
Caramelized onion and Brie bruschetta
served with a balsamic reduction and a selection of freshly sliced cucumber, carrots and hummus.
Health cracker selection
served with cream cheese and your choice of smoked salmon or prosciutto. Topped with fresh herbs and lemon slices.
Cucumber wheels
served with salmon pate’ and fresh lemon wedges.
Dinner:
Enjoy your meal with a glass of wine, water, a cocktail or a beverage of your choice.
Roast cauliflower and chickpea curry
served with fluffy white basmati rice, topped with sour cream and fresh coriander.
Creamy langoustine penne
served with roast Mediterranean vegetables, topped with fresh basil and Parmesan cheese.
Exotic mushroom risotto
served with char grilled chicken pieces, crispy bacon and tender stem broccoli stalks.
Barbeque sirloin steak
served with steamed vegetables, pepper sauce and creamy garlic cauliflower mash.
Moroccan lamb chops
served with crispy roast baby potatoes and creamed spinach and butternut.
Creamy coconut chicken thighs
slow cooked and roasted in a garlic/chili sauce, served on a bed of fluffy white rice and steamed baby spinach leaves.
Dessert:
Deconstructed cheesecake
served on crushed Oreo biscuits and berry coulis, served with fresh kiwi fruit and lemon zest.
Upside down cake
with a moist Nutella center, topped with espresso icing, a Raphaella coconut ball and fresh mint.
Pancake stack
served with maple syrup, cinnamon and sugar, lemon and Nutella.
Homemade peanut butter ice cream
served with crushed graham crackers and fresh bananas and mint.
Chocolate dipped strawberries
with whipped coconut cream and pistachio nut shavings.
Cocktail Jugs:
Berry crush: Frozen berries, Gin, Brown sugar, soda water.
Watermelon and lemon infusion: Peach slices, Vodka, Tonic water and fresh basil.
Pineapple punch: Vodka, soda water and fresh mint.
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018 to 2019 | $11,000 | $11,800 | $12,600 | $13,200 | $14,000 |
| Summer 2019 | $11,000 | $11,800 | $12,600 | $13,200 | $14,000 |
| Winter 2019 to 2020 | $11,000 | $11,800 | $12,600 | $13,200 | $14,000 |
| Summer 2020 | $11,000 | $11,800 | $12,600 | $13,200 | $14,000 |
Rate Terms:
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
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.
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 MAKIN' MEMORIES
FREE INGWE
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