ESPERANZA II Yacht Charter Catamaran
About
There are plenty of ways to relax on the deck of Esperanza II. In the protected aft cockpit, in the front cockpit seating area, on the foredeck or in the spacious lounge area on the flybridge. It has a large and open cockpit with perfect all-round visibility. The flybridge can be easily accessed from two sides - beautiful area to watch the gorgeous sunsets. The salon is on 2 levels with an expansive seating area that provides beautiful panoramic views. The interior is comfortably designed with 4 spacious queen guest cabins each with an ensuite bathroom and walk around beds. The aft cabins are flooded with light, ensured by the large portholes and the beautiful panoramic windows.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Accommodations
4+2 cabins
the crew takes the two interior (+2) mid-ship cabins allowing for 4 ensuite cabins for the guests.
Amenities
Onboard Entertainment
Water Entertainment
Wakeboard
Floating mat
2 Stand-Up Paddle boards
2 Fishing rods and tackle
Selection of snorkeling gear for all guests
Surfing available upon request. Board rentals at client expense
Deep Sea Fishing excursions may be arranged by crew for guests - no fishing onboard.
Scuba Diving
All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving.
The crew will build this into the itinerary and make the necessary arrangements.
Rendezvous diving average costs with equipment
1 Tank Dive - $100
2 Tank Dive - $140
Night Dive - $150
Discover Scuba Diving - $160
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2023 to 2024 |
| Summer 2024 |
| Winter 2024 to 2025 |
| Summer 2025 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $23,000 | $24,000 | $25,000 | $26,000 | $0 |
| $23,000 | $24,000 | $25,000 | $26,000 | $0 |
| $23,000 | $24,000 | $25,000 | $26,000 | $0 |
| $23,000 | $24,000 | $25,000 | $26,000 | $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
-
Available
-
Booked
-
Hold
-
Unavailable
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
Captain
Crew
Brief
Captain Stephen Powell grew up sailing in Newport Beach, California. "My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants", he said.
After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Capt. Stephen has sailed in all of the great oceans of the world and has logged in excess of 40,000 miles offshore, including 2 trans Atlantic and Indian Ocean crossings.
He holds a USCG 100 ton Master license and is also a PADI Divemaster and a private pilot. In 2017 he purchased his very own 41' sloop in Palma de Mallorca, which he sailed across the Atlantic, through the Caribbean, and up the east coast of the USA. As a result of his extensive travels, Capt. Stephen speaks fluent Spanish and can generally get by in a couple other languages as well. He will keep you entertained with tales of the high seas and even teach you a few sailing knots if you so choose.
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Chef and First Mate Celia, who goes by the nickname “CC”, was born and raised most of her life near the ocean in Southern California. It wasn’t until 2015 that CC gave up her corporate career as a Meeting & Event Planner and started traveling the world spending three of those months sailing across the South Pacific on a Lagoon 450. Traveling brought CC to earning her PADI Dive Instructor certification which then led her into the superyacht and luxury liveaboard industry where she worked in a variety of roles - one of them more recently being a chef cooking for 25 guests and crew combined in the Bahamas and Turks & Caicos.
After nearly 5 years working in the yachting industry, she’s now able to combine her passion for the ocean and focus on her creativity skills preparing modern fare cuisine. When CC is not on charter, you’ll likely find her traversing through mountains and enjoying the culinary delights of the country she’s in or continuing her education working toward her sommelier certification and yoga teacher training.
We’re pleased to have Celia onboard with her shared passion for the ocean and enthusiasm for food.
Menu
ESPERANZA SAMPLE MENU
BREAKFAST
Daily breakfast includes local fruits, eggs, tea and coffee
MACADAMIA NUT & BANANA PANCAKESâ?¨
Hawaiian-style banana compote pancakes dusted with powdered sugar and served with streaky bacon
SPINACH & FETA CREPESâ?¨
Sauteed spinach and peppercorn feta accompanied by biased cut andouille sausage
BRIOCHE FRENCH TOAST â?¨
Topped with almond chantilly and served with breakfast sausage
QUICHE / FRITTATAâ?¨
With chef choice of meats and vegetables
EGGS BENEDICTâ?¨
Classic breakfast favorite on top a butter-toasted English muffin, Canadian bacon, poached egg and homemade zesty hollandaise sauce
AVOCADO TOASTâ?¨
Stacked on sourdough toast with arugula, poached eggs, micro greens, goat cheese, pickled onions and fresh oregano
HUEVOS RANCHEROSâ?¨
Freshly made refried pinto beans, cojita cheese, avocado, ranchero sauce, fried eggs, and plenty of salsa over corn tortilla
LUNCH
AHI POKE BOWLâ?¨
Sushi rice, seaweed salad, fresh avocado, edamame, mango, and
watermelon radish topped with sesame seeds and chef-made lava sauce
GREEK LUNCHâ?¨
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades
BULGOGI BOWLâ?¨
Korean-spiced two-day marinated then carmelized tenderloin served on top of short grain brown rice, sauteed cabbage, and carrots
BAJA TACOS
Blackened fish of the day topped with pineapple salsa, pickled slaw, and chipotle aioli served with cilantro lime rice and Tex-Mex salad
SHRIMP CAESAR WRAPâ?¨
Old Bay seasoned shrimp, shaved parmesan, chopped bacon, and croutons nestled between romaine, homemade Caesar dressing, and wrapped in Spinach flour tortilla. Served with taro chips.
CARIBBEAN LUNCHâ?¨
Jerk chicken served with Jamaican slaw, rice and beans
LAMB BURGERSâ?¨
Served with arugula, grilled halloumi, and lingonberry jam between brioche bun
TOKYO SALADâ?¨
Green tea soba noodles chilled then served with massaged kale, pickled red onions, red cabbage, cherry tomatoes, avocado, and honey ginger soy dressing
APPETIZERS
CHEESE & CHARCUTERIE BOARD
SNAPPER CEVICHE WITH PLANTAIN CHIPS
HOMEMADE GUACAMOLE & BLUE CORN CHIPS
HUMMUS, PITA BREAD, AND CRUDITE MANCHE
GO-CRUSTED BBQ QUESADILLAS
CHICKEN LETTUCE WRAPS
JACKFRUIT SLIDERS
DINNER
CHILEAN SEA BASSâ?¨
Pan-seared on top of purple mashed potato, shaved asparagus, tropical salsa, and shallot beurre blanc
HERB-CRUSTED RACK OF LAMBâ?¨
Served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri
DUCK A L’ORANGEâ?¨
Pan-seared duck breast served with sauteed haricot verts, thyme- roasted fingerling potatoes and velvety-citrus sauce
FILET MIGNONâ?¨
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, and parsnip puree
PORK TENDERLOINâ?¨
With apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds
MAHI-MAHI
Baked mahi topped with romesco sauce over farro grain and charred brocollini
DESSERTS
KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTE
CHOCOLATE GUAVA CAKE
BROWNIE SUNDAE
MUD PIE TOPPED WITH FUDGE & HAZELNUTS
WHITE CHOCOLATE & COCONUT CREÌ?ME BRULEE
SOGGY DOLLAR TIRAMISU
***Health-conscious menu available upon request
Guests
8Cabins
4Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Catamaran specifications
Beam
26.7 FeetDraft
4.7 FeetType
CatamaranCabin beds
4 Queen(s), 2 Double(s)Layout
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.
Similar yachts to ESPERANZA II
Sleeps 8 guests in 4 Cabins
Size: 50.0 Ft
