Madrigal V Yacht Charter Catamaran
About
* It’s a pleasure to provide you information about our adventure charters in The Bahamas. Kitesurfing in The Bahamas it’s a unique experience; with 700 islands and only 25 are inhabited, offering endless wild islands, white sand bars, off-shore flat water beaches, downwinders and much more. Join us and find the best kitesurfing spots and adventure onboard our luxury catamaran. Enjoy paddle boarding, swim with turtles, dolphins, manta rays and even swimming pigs! You can go fishing, find swells for surfing and sail between the magnificent islands, the options are endless! *
Guests
6Cabins
3Crew
3Size / Year Built / Builder
45.0 Ft / 2015 / Lagoon
Winter Area
BahamasAccommodations
Lagoon 450 Madrigal V accommodates up to 6 guests in 3 queen size bed ensuite cabins.
In each cabin: A/C with individual control and plugs.
In each bathroom: bath towels and hand towels.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2023 to 2024 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax |
| $15,000 | $15,000 | $15,000 | $15,800 | $15,800 | $0 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
Come Join us in the Bahamas!
Bahamas is much more than Paradise Island. Our charters visit exclusive and deserted islands away from tourists, explore the grotto that James Bond was filmed in, visit a bay to swim with turtles, and beach comb on some of the longest sand bars. We fish in the deep waters and serve fresh tuna in our Poke bowls for lunch and Mahi Mahi for dinner. Explore the hidden beaches and go snorkeling, swim with the pigs, dive and search for sunken airplanes and try your hand at kitesurfing. With Madrigal, you are in for an adventure of a lifetime!
Meet the crew for season 2023/24!
Captain, Sergio Sanz Moyano (Dec 10th to Feb 4th)
Sergio has always been drawn to sports and healthy living. He studied and worked as a nutritionist and then worked as a massage therapist in Basque Country, Spain. But at 25 years old, he accidentally discovered life at sea. He joined a crew of a fishing boat and has been bonded to it ever since.
An experienced sailor is an understatement. Sergio has completed ten Atlantic crossings and over 30,000 nautical miles, nine years working in the yacht chartering business in the Balearic Islands, Spain and in the Caribbean. Aritz -former Captain of Madrigal V now on Wind Chaser- and Sergio have completed 5 Atlantic crossings on our boat Madrigal V.
As a nomad soul he enjoys to live in the moment, alternating sail boats while traveling and exploring Europe in his camper van in the off season. Sergio is also learning how to kite surfer and is a surfer and can’t wait to share exotic islands with you.
Captain, TBA (Feb 4th onwards)
*Coming soon!*
Chef/Stewardess Monica (resident)
Monica Marinangeli was born in Italy and grew up in the “green heart” in the village of Umbria. Since was a young lady, she worked alongside her parents in their family hotel and restaurant. This is where she grew a love for entertaining and cooking. This tradition hasn’t ended, and she throws lavish, private dinner parties at her house once a month. After a successful career as a physiotherapist, Monica went back to her roots and has been cheffing for the past two years in Australia, Brazil and Caribbean. She loves to cook traditional Italian dishes that focus on simplicity and fresh ingredients. She also traveled all around the world in many different places and she loves to eat and cook any kind of food.
Monica has a passion for the sea, marine life, travel, and meeting new friends. She has traveled extensively to every continent, to explore new adventures, experience new cultures and most importantly be inspired by all the different foods. She takes cooking classes in each destination
and tries to bring those flavors back to her kitchen. Through her travels she has become an avid photographer and scuba diver. She has over 10 years of experience practicing yoga and pilates and would be happy to lead you through a class. Clients describe Monica as being a warm heart and great host that makes sure everyone feels relaxed and happy. Client love her and have left the following comments, “Her dishes are
packed with flavor" and "She served a variety of different cuisines every night from sushi to pineapple pork tenderloin" and "She was able to customize the menu to fit our groups specific requests"
Deckhand/Kite Instructor Alessandro Piersigilli
Alessandro is a sea and wind lover. He’s our kitesurf instructor, photographer and videomaker.
During the last four seasons he was traveling around Cyclades, the land of Meltemi, as kite instructor. He started to kite several years ago, and thanks to it he had the opportunity to discover many beautiful places all over around the world.
During his trips, he also improved his skills of photography and videomaking, and he will catch all the best moments during our cruises and activities. As Italian tradition wants, he loves cooking many typical Italian dishes too.
Menu
BREAKFAST
A seasonal fruit platter, followed by creamy, farmers style scrambled eggs, sausage and potatoes, mushrooms, caramelized onions and bell peppers.
Berry, almond and yogurt muffins with a fresh fruit salad followed by eggs in Shakshuka sauce, with feta, grilled peppers and served with fresh greens.
Blueberry muffins served with an assortment of fruits and followed by Classic Eggs Benedict with perfectly
poached eggs and a side of avocado.
Poached egg, smoked salmon and leafy spinach layered over hot bagels, with tomato and chive cream cheese on the side.
Fluffy, Golden Wafflies topped with fresh strawberries, cream and nutella with side bacon
Chia Seed Pudding Parfaits topped with with mango and granola followed by Hippie Avocado Toast- spiced Avocado, feta, sesame seeds, cherry tomatoes and topped with pea shoots and sesame seeds.
Coconut Banana Smoothie served with Lemon Ricotta Pancakes topped with blueberries and drizzled with Maple syrup.
LUNCH
Blackened Fish over sweet potato fries, mango and tomato salsa, served with an arugula, pear, parmesan salad
with a pomegranate dressing.
Toasted baguettes filled with slices of steak, mushroom, onion, green peppers and melted Swiss cheese topped with aioli, served with garlic potatoes and a green salad.
Hand tossed flatbreads topped with pepperoni, olives, feta, marinated bell peppers, garlic, chili and melted fresh mozzarella served with a kale caesar salad.
Grilled Halloumi Bowls layered on top of quinoa and mixed mesclun, topped with fresh tomatoes, avocado, sweet peppers, pickled red onion and topped with a tahini, honey, garlic soy sauce. Served with hot pita and hummus
Fish Tacos with local caught fish, Topped with guacamole, lime black beans, and pickled vegetables, and a dollop of chili sour cream served with red cabbage coleslaw.
Thai Chicken Salad with rice noodle tossed with seared beef slices, sweet peas, cucumber, carrot and fresh herbs topped with bean sprouts and peanut and finished with a lime, ginger and sesame dressing.
Poke bowls served with fresh tuna, pickled cucumber, red pepper, crispy red onions, ginger and pineapple.
APPETIZERS
Peruvian ceviche with sweet potato and orange, red pepper, onion and cilantro served with banana chips.
Homemade hummus served with assorted fresh vegetables, kalamata olives and feta pita breads.
Brie en croute, a whole brie round wrapped in puff pastry and baked with rosemary, apples and drizzled with truffle honey.
Chef’s cheese board with assorted cold meats, specialty cheeses, fresh fruits, whole nuts and unique spreads, served with fresh breads and crackers.
Tuscany Inspired Tarts with Fresh Heirloom Tomatoes, Creamy Ricotta and homemade Pesto.
Fresh Gazpacho soup served with bruschetta
Cucumber pinwheels stuffed with salmon, topped with fresh dill, capers, and feta
Spicy sausage wrapped in puff pastry and a honey mustard dipping sauce.
Rice wraps filled with marinated Thai shrimp and slaw with a ginger & sesame dressing.
Coconut shrimp with a mango & chili dipping sauce.
Korean Hoisin Meatball Skewers
Mushroom and Chèvre Toasts.
DINNER
Seared Mahi Mahi accompanied by coconut lime rice, blackened corn and bell peppers, drizzled with a roasted red pepper sauce.
Filet Mignon grilled to perfection accompanied by a creamy mushroom sauce and roasted baby potatoes, finished with delicate stalks of asparagus.
Coconut & lemongrass seafood curry with a vibrant creamy broth, fresh local fish of the day, bell peppers, snap peas and mushrooms over a jasmine rice with grilled naan bread.
Summer Lemon Spaghetti served garlic shrimp in a white wine reduction with salty capers to top.
Jerk Chicken, Baked Potatoes with An aioli, served with grilled broccolini with parmesan, a cubed salad with cucumber, tomato and red onion tossed in a creamy vinaigrette and accompanied with dinner rolls.
Pork tenderloin served with crispy balsamic brussel sprouts and moroccan cous cous, and an arugula salad with craisins, candied pecans and blue cheese crumbles drenched in a vinaigrette.
Maple glazed salmon with wild rice and green beans
DESSERT
Coconut Key Lime tarts served with candied lime rounds and toasted coconut shavings.
Cheesecake topped with fresh mango and nutella with a shortbread cookie base.
Poached pear in a sage coulis drizzled over cardamon flavored panna cotta.
Flourless chocolate tart drenched in passion fruit and honey sauce.
Dark chocolate tiramisu served with black cherry and espresso.
Individual strawberry shortcakes topped with fluffy whipped cream and chocolate shavings.
Refreshing Watermelon granita with a spicy kick and mint leaves
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.
