Guests
6Cabins
3Crew
2Size / Year Built / Builder
51.0 Ft / 2019 / NEEL Trimarans
Winter Area
Virgin IslandsAbout
La Linea can take you for a ride that is out of this world. She combines performance, spaciousness, sophistication and when under sail, according to Sail Magazine, she "Kisses The Water". She cruises at 10 knots and in a breeze can easily reach the high teens! The Neel 51 trimaran has been awarded the 2019 Best Boat in Sail Magazine's multihull cruising category, the 2018 Multihull of the Year in the 50+ category by Multihulls Magazine and was also awarded the 2018 European Yacht Of The Year at the Dusseldorf International Boat Show Inside and out she oozes performance and comfort living.
Accommodations
3 queen cabins with ensuite bathrooms.
Amenities
Onboard Entertainment
Water Entertainment
Noodles
Snorkel Gear
Floating Mat
Windsurfer
Beach Paddles Ball
Scuba Diving
Per person
1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $16,000 | $16,000 | $16,500 | $16,500 | $17,000 |
| $16,000 | $16,000 | $16,500 | $16,500 | $17,000 |
| $16,000 | $16,000 | $16,500 | $16,500 | $17,000 |
| $16,000 | $16,000 | $16,500 | $16,500 | $17,000 |
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
Meet the crew: Captain Adam and Chef Jay Jay
Captain: Adam Dawson
Growing up in the UK, Adam was fortunate enough to spend his time on the coast of the Isle of Anglesey where his passion for the ocean began. He would spend his days sailing dinghies and windsurfers as well as motor boating, jet-skiing, water-skiing and wakeboarding. Adam is an approachable and professional yacht skipper, who aims to offer guests unique and stress free vacations. He prides himself on his unparalleled level of customer service, hospitality and knowledge. Adam is bound by his love of adventure, the ocean and exploration. Ultimately, what sets him apart from others is his passion for what he does, and desire to share this with his guests. His high quality of service and infectious attitude create an exciting yet casual experience for guests to maximize all that there is to offer. Adam’s wealth of experience and vast working history on board yachts as well as general manager of a private island resort makes him the perfect host for your trip. Adam commits to consistently and diligently provide a high energy, sophisticated and safe service to all guests on board.
Chef: Jay Jay
Jehanne Bavay is also known by her friends as Jay Jay. She was born in Belgium and raised in France. Jay Jay moved to Ireland after graduating with a B.A. in interior design in Brussels and has lived all around the world whilst working within the yachting industry since then. From her first taste of the sea working on a fishing vessel to working aboard larger charter catamarans, she’s made her place in the yachting industry as a phenomenal chef. Today Jay Jay holds a deep love for the sea and her life on the ocean. An avid surfer and marine adventurer, Jay Jay is the perfect travel companion and guide aboard Celavie. She is highly passionate about providing a professional level of service in a relaxed and friendly atmosphere.
Chef Jay Jay creates the most memorable dining experiences for her guests, catering to their every need. By getting to know her guests and tailoring each charter to their preferences and desires, she allows her clients to kick back, relax, and enjoy their beautiful full-service yacht experience with a blend of healthy and decadent menu items. From Mediterranean style to Italian, French, Mexican, Asian she is always pushing and tuning her skills towards a wide range of culinary tastes. She’s focused on creating a menu in which she serves a little bit of everything. In addition, to her culinary talents, Jay Jay is also a licensed captain, holding a Yachtmaster offshore. Jay Jay gains deep satisfaction from the continual transformation of her skill set and abilities that compliment her life on the waves and enhance the comfort and safety of her guests.
Menu
Breakfast
Served with Tea, coffee, and juices
Fruit platter
French toast, bagels, or muffins
Homemade granola with mixed berries and greek yogurt
Eggs benedict original, royal or florentine served with homemade hollandaise sauce
Huevos rancheros with a fried egg, avocado, and homemade tortillas
Smashed avocado with a poached egg and cherry tomatoes
Breakfast potatoes with mushrooms, scrambled eggs, and sausage
Homemade Blueberry pancakes topped with bananas, almonds, maple syrup, and a side of bacon
Shakshuka baked eggs with avocado, feta, and homemade flatbread
Lunch
Breaded Veal cutlets and aubergine parmigiana with yogurt sauce.
Tuna ceviche served with a summer salad and lemon chantilly
Chicken Caesar salad with homemade dressing and parmesan chips
Mahi mahi en croute on a bed of fresh spinach, feta, sundried tomatoes, and pine nuts
Homemade burgers with herb roasted potatoes and salad
Lemon marinade chicken skewers and a greek style salad
Goat cheese salad balls and homemade garlic bread
Lamb falafels, couscous, and roasted vegetables with a yogurt sauce and wraps
Starters / Appetizers
Homemade hummus & tapenade
Prosciutto-wrapped melon and arugula with green drizzle
Bruschettas
Butternut and orange veloute
Watermelon and feta salad, cherry tomatoes & mint
Cheese and deli meat platter
Spinach blinis and smoked salmon
Dinner
Pan-seared salmon with basil and cherry tomatoes, chorizo, leek fondue, and jasmine rice
Chicken fajitas, homemade salsa, and guacamole, green and purple cabbage, tortillas.
Marinated rack of lamb, green sauce, pearl couscous with roasted red peppers, and feta salad.
Prawn risotto with basil and cherry tomatoes
Ribeye steak, pepper sauce, homemade fries, and saute mushrooms
Garlic butter and parsley Mahi Mahi, parsnip mash, and asparagus
Pork tenderloin, sweet potato mash, mushroom, and white wine sauce, green vegetables.
Grilled snapper, sweet potato mash, green vegetable, and orange sauce
Desert
Caramelized Apples, french custard, and chantilly
Tiramisu
Chocolate mousse and Baileys
Keylime pie with honey and thyme, red fruits
Bananes flambées
Fondant au chocolat
Apple cake served with vanilla ice cream
Embarcation
Yacht Haven Grande, St thomas, USVI
on 2021-03-27
Disembarcation
Yacht Haven Grande, St thomas, USVI
on 2021-04-03
Guests
6Cabins
3Crew
2Size / Year Built / Builder
51.0 Ft / 2019 / NEEL Trimarans
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
29.2 FeetDraft
5.11 FeetType
CatamaranSpeed
Cruising Speed 10kts, Max Speed 20ktsCabin beds
3 Queen(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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