Delana Mae Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin IslandsSummer Area
Caribbean Virgin Islands, Caribbean Leewards, Caribbean WindwardsAccommodations
Join Captain Ron and Chef Katy 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.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Katy Nickel Chef/Mate
Ron grew up In Westport, Connecticut on the Atlantic Coast. Growing up on the beach he took to the water as a child and never looked back. At the age of 10, he began racing in the Junior Sailing Association all over the Long Island Sound. His passion growing up was competitive sailing and he has continued to race season after season for the last 20 years. A love for sailing has been in his blood since he was a young child. He spent summers sailing to and from Nantucket, Martha's Vineyard, and the British Virgin Islands. In his spare time, he also enjoys surfing, wakeboarding, scuba diving, beach volleyball, and snowboarding.
Ron became a Sailing instructor in his late teens and worked as a skipper for regattas including the Atlantic Nationals. He also has experience managing race committees, acting as a safety chase boat, as well as setting up racecourses. When he isn’t racing he can be found chartering in the Mediterranean or the Caribbean. He has worked for multiple high-end charter companies globally over the years and loves showing his guests what makes sailing his passion for so many years. Guests looking to learn more about sailing or receive their ASA certification will enjoy Ron’s fun-loving instruction on board!
Katy is an avid ocean lover and an intrepid foodie. With her dad’s profession as a marine mechanic, Katy spent her time up and down the East coast, eventually residing full time in coastal Wilmington, NC. There, she obtained a bachelor’s degree in Marine Conservation Biology and Environmental Studies. Her large family and German roots inspired her interest in cooking, and her passion for the environment and new adventure led her travels all over the Caribbean, Northern, and Central America. Katy’s family held vast food preferences meaning she can work with your group for any dietary or personal restrictions. Her passion for sustainability makes her specialties in sea-to-table culinary cooking and waste management - providing the freshest and most colorful meals. To her, flavor and freshness are essential, as is the use of the food they catch! Katy tries her best to incorporate freshly caught (by you or your group) seafood into your personalized menu. She also ensures the use of locally grown and organic produce.
Katy is an outdoor, adventure enthusiast; she has spent years teaching surfing and marine science, playing volleyball and soccer, and enjoying fishing and SCUBA diving. Her years of history in the restaurant and service industry provide experience and insight. Katy spent years running an environmental non-profit and zero-waste event planning business in North Carolina, mastering her logistical coordination and ensuring the best-suited itinerary and menu. She is attentive and challenge-driven; with this, she came to the Caribbean to grow in her passions, as well as share her talents and skills with the boating world.
Water Entertainment
Scuba Diving
Onboard Entertainment
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
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2019 to 2020 | $18,500 | $20,000 | $21,500 | $22,500 |
| Summer 2020 | $18,500 | $20,000 | $21,500 | $22,500 |
| Winter 2020 to 2021 | $19,500 | $20,500 | $21,500 | $22,500 |
Rate Terms:
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.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
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
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.
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