KARMA Yacht Charter Catamaran
KARMA Yacht Charter Catamaran
Accommodations
Accommodates 8 guests in 4 cabins. Crew takes port aft with head.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Captain Mayon Hight
100ton Masters Near Coastal with Sailing Endorsement
PADI Divemaster
CPR/First Aid
FCC Marine Radio Operators Permit
STCW Basic Safety Training 2010
TWIC
APCA Drug Consortium
Intermediate Saucier
Mayon was born in Maryland on the east coast of the USA with sailing blood passed down from his grandfather and mother. With access to a small sailboat as a kid he has many memorable “learning” experiences as a young adventurous water man in the making. He then went on to finish his childhood on the Big island of Hawaii where he truly fell in love with the ocean. After completing a bachelors degree in mechanical engineering he switched gears back to the ocean and sailed from Maryland down to the Caribbean where he started his career as a boat captain. With the sails up and underway, Mayon exudes the kind of contagious enthusiasm that will have everyone aboard excited. His calm, collected nature and willingness to share his thoughts, techniques, and plans, bring an inclusive and confident feel to the boat. A true waterman, Mayon can instruct guests in nearly any water sport, including surfing, kiteboarding, wake boarding and more! You are sure to feel empowered to learn, explore, and relax while in the comfort of this kind, relaxed, true sailor.
Chef and First Mate Elizabeth Bork
CPR/First Aid
STCW Basic Safety Training 2010
PADI Open Water Diver
Yoga Instructor (RYT 200)
Intermediate Cookery Certification- Ashburton Cookery School
Food and Safety Level II
For as long as she can remember, Elizabeth has always felt a connection to the ocean & island living. Perhaps it’s her Hawaiian middle name of “Leilani”, or her disdain for growing up in cold, snowy Michigan. As soon as she graduated from high school, Elizabeth escaped the snow, moving to sunny Los Angeles to pursue her passion for danc- ing. She spent the next 10 years splitting her time between NYC & LA, performing with icons such as The Radio City Rockettes, Beyoncé, Pitbull & more. In addition to her performing career, Elizabeth made a name for herself in the event & meeting planning industry. As a self proclaimed “master organizer”, and an artist by nature, this career path was a natural fit. She brings this artistic side to her galley, preparing fresh, colorful meals. Despite having her dream jobs, bicoastal living and working in two fast paced industries made for a quick burnout rate, and in 2017 she decided it was time to slow down - and what better place to slow down than the Hawaiian Islands! Maui, Hawaii is where Elizabeth’s passion for sailing & ocean adventure was born. Within weeks of landing on island, Elizabeth had a job crewing on several sailboats, had become dive certified & was well on her way to becoming a professional mermaid. She even found time to pursue her love of food and cooking, completing her Intermediate Cookery Certification from the prestigious Ashburton Cookery School in the UK. Flash forward to the present where Elizabeth feels as though she has manifested not only her dream job, but her dream life - entertain- ing, adventuring, preparing culinary creations, and curating once-in-a-lifetime sailing experiences, all while island hopping around the world!
Mayon and Elizabeth's kindred spirits attracted them together from the very first night they met, where an impromptu sunset sailing trip on Mayon’s Hobie 18’ took them well into the night. After their “love at first sight”, the duo went on countless more Maui adventures before moving aboard a Cosmos 49’ catamaran in Thailand. After sailing that boat to Sri Lanka they solidified their joint dream of running their own charter boat and started their career together as captain and hostess. Mayon and Elizabeth’s togetherness is the solid core on which their charters are built, putting their guests at ease no matter the challenge. They are passionate for the trip they deliver, cultivating a feeling of adventure and well being, that is sure to last far beyond your time in their care.
Water Entertainment
20' Aqua Lily Pad
Complementary USVI and BVI map to track your charter
Scuba Diving
Diving group number depends on certified divers experience.
Captain Mayon is a PADI Dive Master
Additional dives $25 per dive per person.
Onboard Entertainment
Menu
Karma's Sample Menu Designed by Chef Elizabeth Bork
BREAKAST
SMOKED SALMON EGGS BENEDICT
Perfectly poached eggs sitting atop toasted English muffins topped with smoked salmon finished with creamy hollandaise sauce
MEDITERRANEAN FRITATTA
A spin on the traditional Italian dish infusing it Mediterranean flavors such as dill, sundried tomatoes, kalamata olives & feta cheese
BANANA PANCAKES WITH BERRY COMPOTE
Fluffy banana pancakes prepared traditionally, or GF topped with seasonal berries & homemade warm vanilla syrup
DRAGON FRUIT YOGURT BOWLS
Dragon fruit filled with Greek yogurt, fresh seasonal fruit, homemade granola & drizzled with local honey
BREAKFAST TACOS
Flour or corn tortillas filled with scrambled eggs, black beans, bacon and diced potatoes garnished with pico de gallo, cheddar cheese & fresh cilantro
AVOCADO TOAST
Thick sourdough bread topped with chunky avocado spread, rosemary mushrooms, fresh tomatoes & arugula
TRADITIONAL ISRAELI SHAKSHUKA
Eggs poached in a spicy red pepper, onion, leek & tomato base topped with fresh mint, sliced olives & Greek yogurt served with French bread for dipping
LUNCH
MEXICAN CRUNCHWRAP
A take on the classic Taco Bell “Crunchwrap Supreme” – ground beef, sautéed peppers & onions, lettuce, tomato, melted monterey jack cheese & tostada wrapped and grilled in a flour tortilla, served with sour cream, salsa, and nacho cheese dipping sauces
LAMB KOFTA KABOBS
Aromatic lamb kabobs brought to life with freshly made tabouli salad topped with lemon tahini dressing & served with homemade garlic hummus and warm pita bread
CHICKEN CAPRESE PASTA SALAD
Fresh basil, tomatoes & mozzarella cheese tossed with pesto pasta and herb baked chicken breast served chilled
LIME IN DA COCONUT SHRIMP
Super crispy coconut encrusted shrimp paired with sweet chili lime fried rice
BUDDHA BOWL
Tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chick peas, hard boiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing
CHICKEN CASESAR SALAD
Crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan & black pepper encrusted chicken breast, served with fresh baked garlic bread
CAPTAIN’S FAVORITE CRAB CAKES
One of Captain Mayon’s favorite dishes. Made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic & rosemary roasted potato wedges & sweet corn chili salsa
APPETIZERS
EGGPLANT BRUSCHETTA
Crunchy toasted bread topped with marinated eggplant, plum tomatoes, goat cheese & balsamic glaze
SUSHI
An assortment of vegetarian & fish-forward sushi rolls showcasing the fresh tropical tastes of the area served with soy sauce & wasabi
CHARCHUTTURIE BOARD
A gorgeous spread of dried fruit, nuts, cured meats, fine cheeses, crackers, olives, & fresh vegetables
TACO CUPS
Bite sized crunchy taco cups filled with lentils or ground beef covered in melted cheese
TURKISH YOGURT DIP
Served with pita chips and sliced cucumbers
STUFFED MUSHROOMS
Spinach, garlic & cheese stuffed cremini mushroom bites
GUACAMOLE
Corn chips served with fresh made guacamole
SHRIMP COCKTAIL
Shelled, cooked shrimp served with spicy cocktail sauce
WATERMELON SALAD
Watermelon balls, cucumbers, creamy feta, loads of fresh herbs, and a zesty honey-lime dressing
CUCUMBER BITES
Sliced cucumber topped creamy herb cheese, tuna, capers & fresh dill
TROPICAL SPRING ROLLS
Tofu, carrots, cucumber, sprouts and mango rolled in rice paper served with thai peanut dipping sauce
DINNER
SALMON FILLET EN PAPILOTTE
Lemon garlic salmon baked en papilotte with buckwheat salad, dressed with a nut butter balsamic dressing
ROASTED CHICKEN BREAST
Roasted chicken breast, anna potato, glazed green vegetables with madeira sauce
STICKY WHISKEY, GARLIC AND LIME FLANK STEAK
Whiskey marinated flank steak paired with lentil and rice stuffed bell pepper
ROASTED SADDLE OF LAMB
Oven roasted rosemary and thyme lamb served with creamy garlic parmesan orzo & roasted asparagus spears
GRILLED MAHI MAHI
Zesty grilled mahi mahi, served with fragrant couscous salad & mango salsa
GOAT CHEESE MEATBALLS
Pork, fresh fennel, lemon zest & goat cheese meatballs served in a zucchini boat on a bed of tomato & herb angel hair pasta
FILET MINGNON
The crème de la crème of meat. A tender cut of beef grilled to order, paired with twice baked red potatoes, sautéed wild mushrooms & sundried tomato basil butter
SEARED AHI TUNA
Sesame seed encrusted, sushi grade Ahi Tuna served on a bed of ginger peanut rice with chili green beans
DESSERT
APPLE, PEAR AND CINNAMON STRUDEL WITH VANILLA ICE CREAM
STRAWBERRY CHEESECAKE
PISTACHIO TUILLES WITH BAILEYS CRÈME PATISSERIE
HONEY AND GREEK YOGHURT PANNA COTTA WITH ORANGE AND GLAZED FIGS
LEMON, ORANGE AND VANILLA POLETA CAKE WITH BLUEBERRY COMPOTE
BAKLAVA
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES
PIÑA COLADA PARFAITS
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2019 to 2020 | $18,500 | $20,000 | $21,500 | $23,000 |
| Summer 2020 | $18,500 | $20,000 | $21,500 | $23,000 |
| Winter 2020 to 2021 | $19,500 | $21,000 | $22,500 | $24,000 |
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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