Guests
8Cabins
4Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Winter Area
Virgin IslandsAccommodations
Join Captain Rocco and Chef Charli aboard S/V Delana Mae, a Luxurious 50-foot Catamaran for an adventure around the US Virgin Islands.
Delana Mae has four spacious cabins all with queen-sized beds and private en-suite bathrooms equipped with a full shower, electric flush toilet, and vanity. The cabins also include their own A/C controls, 110Volt and USB outlets, and 2 reading lights.
The yacht includes 2 paddleboards, SNUBA, snorkel gear, floats, fishing gear, Bluetooth speakers, 60in Smart TV, a 20HP tender, a tube, and more! Our beautiful teak table will seat your entire group comfortably while Chef Katy serves you some delicious island cuisine.
You can spend days swimming with turtles, exploring the reefs and marine life, or stopping by one of the local beach bars for a Painkiller. The islands offer shopping, hiking, and local entertainment. There are plenty of opportunities for adventure with the Delana Mae and crew. Food and Drink will be provided by our wonderful onboard chef so you can sit back and enjoy everything the Virgin Islands has to offer.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2020 |
| Winter 2020 to 2021 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $18,500 | $20,000 | $21,500 | $22,500 |
| $19,500 | $20,500 | $21,500 | $22,500 |
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
Bios coming soon
Menu
BREAKFAST All Breakfasts served with a fresh local fruit platter, coffee/tea, and assorted pastries
Chef-made Focaccia topped with avocado, over-easy egg, spicy sriracha, and Chef seasoning
Crème Brulée French Toast served with fresh berry compote
Huevos Rancheros: Fried eggs served with chef’s salsa over grilled corn tortillas, herb-infused breakfast potatoes, seasoned black beans, and sliced avocado
Fresh bagels with smoked salmon, Philadelphia cream cheese, & capers topped with sliced radish and microgreens
Pancake a la everything: Family recipe fluffy pancakes served with just about every topping you can imagine
Shakshuka! Tastes just as good as it sounds – a tomato-based, Middle Eastern dish with roasted vegetables and poached eggs served with toasty sourdough for dipping
LUNCH
Rosemary and brie infused turkey burgers topped with apricot spread served with seasoned sweet potato wedges
Roasted pork loin sliders with provolone and kale rabe served with a walnut & green apple farro salad
Seasoned steak shish kabobs with grilled red and green bell peppers and onions served with a mixed vegetable side salad
Freshly caught, tequila-infused Mahi tacos with citrus slaw and avocado crema served with a strawberry and almond spinach salad
Chicken Caesar Salad: Italian marinated chicken topping fresh iceberg lettuce, bowtie pasta, creamy chef-made Caesar dressing, topped with grated parmesan, crispy croutons, and organic tomatoes
Garlic Honey Shrimp Buddha bowls: glazed shrimp, black beans, avocado and broccoli over white rice
Summer wrap: Grilled seasoned chicken, homemade spicy hummus, sliced avocado, cucumber, and tomato in a spinach tortilla served with Mediterannean pasta salad
STARTERS
Philly-style ‘Buff Chick’ Dip
Homemade Polynesian meatballs
Arugula and pear wrapped with prosciutto with a balsamic glaze
Seasonal Charcuterie platter
Chicken salad Tostito bites
Fresh caught, chef-made ceviche
Cucumber salmon cream cheese rolls
DINNER
Sesame seared tuna steak over top an Asian quinoa slaw with a pineapple citrus glaze and root vegetable spinach salad
Coconut shrimp curry with sweet red pepper and pineapple over coconut lime rice and grilled asparagus
Flank steak marinated in a homemade family recipe served with a broccoli salad and rosemary potato wedges
Mozzarella and mushroom stuffed chicken breast served over a sweet potato puree with purple roasted cauliflower
Anegada style lobster bake with parsley garlic butter sauce, mashed potatoes, and roasted rainbow veggies
Braciole: top round steak flattened and rolled with an Italian seasoned and minced vegetable stuffing served over rigatoni
Jerk seared snapper over coconut rice topped with tangy mango and cilantro salsa
Freshly caught tuna poke bowls with shaved radish, pineapple, edamame, avocado, and seaweed salad over brown rice with chef’s made bangbang sauce & crispy tortilla strips
DESSERT
Homemade fudge brownies with vanilla ice cream
Angel food cake topped with berries and homemade whipped cream
Chocolate dipped fruit assortment
Classic Key lime pie
Apple crumble with warm homemade caramel drizzle
Oreo and Nutella cheesecake
Flourless chocolate cake with a dark cherry and raspberry drizzle
Creamy Crème brûlée
Guests
8Cabins
4Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
26.7 FeetDraft
4.7 FeetType
CatamaranCabin beds
3 Queen(s), 1 Double(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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