RUNAWAY Yacht Charter Motor Boat
About
WELCOME ABOARD RUNAWAY Each day of your Virgin Islands Motor Yacht Charter is tailored to your wishes. Whether it be full of activity and water sports... with a hike on a tropical island, snorkeling an exotic coral reef, then dancing to the band at a local beach bar... ... or a relaxing day finishing off that novel you've been meaning to get to, topping of your tan on the sunning bed on the yacht's bow, then gazing at stars while you enjoy quiet conversation with your closest friends and family. RUNAWAY is designed for luxury and equipped for adventure. Runaway’s Sleek Italian styling and modern lines are tastefully accented with teak, granite and marble throughout the yacht. She has been completely remodeled for charter. Her modern euro-transom and integral swim platform provide easy access to inviting turquoise waters. High bulwarks along the walk-around side decks allow guests of all ages safe and comfortable passage. With ample deck space there are many areas for catching the sun’s rays. A large bimini top over the bridge deck settee lets you enjoy cool shade, ocean breezes, and 360-degree views. The spacious aft deck keeps you near water activities, yet is perfect for dining al fresco while enjoying your favorite tropical drink. Three well appointed luxury staterooms will cradle you in comfort during your private motor yacht charter. The Forward Stateroom has a walk-around over-sized Queen bed with marble end tables and bench seats. Port and Starboard Staterooms both have Double beds with Single bed above. All staterooms are air conditioned 24/7 and have en-suite head with marble or granite counter tops and enclosed shower stall.
Guests
6Cabins
3Crew
2Size / Year Built / Builder
82.0 Ft / 1988 / Azimut
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
Three well-appointed luxury staterooms will cradle you in comfort. The forward stateroom has a walk-around Queen bed. Port and starboard staterooms both have double beds with single bed above. All staterooms have en-suite head with enclosed shower stall, flat screen television with Blu-ray player and individual climate controls.
Licensed for up to 12 guests for day sails.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $33,000 | $33,000 | $33,000 | $33,000 | $33,000 |
| $33,000 | $33,000 | $33,000 | $33,000 | $33,000 |
| $33,000 | $33,000 | $33,000 | $33,000 | $33,000 |
| $33,000 | $33,000 | $33,000 | $33,000 | $33,000 |
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.
Captain
Crew
Brief
Captain Paul has been navigating the Caribbean coastal waters for over 23 years. From Florida, to and from the Bahamas, as well as navigating the waters of the Virgin Islands. With a solid background traveling up and down the island chains Captain Paul is a solid asset to our Crew and his years of experience on a variety of vessels makes him the perfect addition to our team. Captain Paul’s accredited medical and safety experience with 35 years as a white water guide and over 11 years in search and rescue places him in a category that few obtain. Currently Captain Paul is piloting a 96’ vessel stateside but we are pleased to announce that he will be joining our team this season and for years to come.
• 100 Ton USCG License. Achieved Merchant Marine Credentials (master of steam, motor, and auxiliary sail vessels) as granted by the United States Coast Guard. Authorized to engage in commercial assistance towing. TWIC card and STCW. Possess a marine radio operator license. Sail Indorsement American Sailing Association 101, 103, 104,
• Completed full rescue academy at Knoxville Rescue Squad. For 11 years, employed as lieutenant of operations, achieved advanced degree and certification programs in Emergency Medical Technician, Outdoor Emergency Care; Emergency Driving; FEMA ICS 100, 200, 700, and 800; Hazardous Materials Awareness. Awarded Recruit of the Year in 2008.
• Member of Cave and Vertical Team, Level One, Society of Professional Rope Technicians. Member of the Water Team, Public Safety Diver and Advanced Diver and Dry Suit Certificate. Accomplished Swift Water, Levels I and II . Fifteen years as a volunteer husbandry diver at the Tennessee Aquarium in Chattanooga. Served as sawyer SAR trail maintenance and guide, cave rescue technician level one.
• For 14 years, has been a member of the National Ski Patrol. Accomplished Mountain Rescue and Level II of Professional Ski Instructors of America. Passionate with community service he is well traveled and participated in several building and reconstruction projects stateside as well as in Guatemala. Worked with Appalachian Trail Conservancy at Great Smoky Mountain National Park, responsible for trail maintenance in difficult to reach terrain.
Menu
Below you will find our sample menu.
Breakfast:
- All breakfasts are served with eggs to order, fresh fruit & juices, baked pastries, with a dry cereal, granola, and yogurt bar
- Fresh eggs benedict with handmade English muffins, a bright lemon hollandaise, citrusy avocado salad, and red onion potato hash
- Avocado Toasts; *red pepper flake & local honey, fried egg & bright radish slices toasts. Served with a platter of fresh local fruit, yogurt, and granola cups
- Candied Bacon, brie, and fig jam sandwiches on fresh baked french bread
- Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.
- Local rum bread pudding baked with fresh local bread, a condensed glaze of local rum and berries, served with raspberry and blackberry compotes
- Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls
Lunch:
- Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette
- Spicy seasoned flank steak alongside kale salad with parmesan& balsamic vinaigrette, gorgonzola, and cherry tomatoes
- Maryland style crab cakes over a fresh buttery lettuce salad, topped with a poached egg and with bright lemon Hollandaise locally grown sunflower sprouts
- Picnic lunch: Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies
- Sea to table crispy fried local catch with bright herb salsa and pearl cous cous salad
- Smoked pulled pork tacos (vegan option: roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema
- Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon
Appetizers:
- Variety of fresh Caribbean ceviche: classic citrus, spicy fresh ginger and cayenne, bright mango and red pepper
- Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads
- Ocean to table, fresh Caribbean lobster served with a white wine, butter, pepper reduction
- Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and
- Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit
- Collection of caprese salads, featuring watermelon, peaches, Caribbean grown basil, and a variety of balsamic reductions
- Hint of heat fried green tomatoes, burrata, crispy onions served with a paprika and lemon aioli
- Fresh guacamole topped with Cohita cheese served with plantain chips
Dinners:
- Southern Shrimp and Grits: Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa
- Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa with animo acid seared bak choy
- Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley
- Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichuri
- Eggplant parmesan stacks with a slow cooked Italian wine tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage
- Ahi poke bowls over sticky rice with spicy roasted butternut squash, watermelon radish, quick pickled onions, crunchy red cabbage, soy glazed edamame, avocado, and tangy sesame ponzu sauce
- Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt
Desserts:
- Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger
- Dark chocolate mini cupcakes with whipped Nutella frosting and walnut crumbles
- Coconut creme de caramel with blueberry compote and fresh berries (vegan)
- Caribbean Tiramisu cake; layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting
- Green apple and honey crisp with rich vanilla ice cream and mint
- Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (Vegan & gf)
- Banana bread (gluten and gf versions) with bright spices, chopped walnuts, and chocolate chips
- GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream
Guests
6Cabins
3Crew
2Size / Year Built / Builder
82.0 Ft / 1988 / Azimut
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsMotor Boat specifications
Beam
20 FeetDraft
6 FeetType
Motor BoatRefit
Complete refit 2020Cabin beds
1 Queen(s), 2 Double(s), 2 Pullman(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.
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