REFLECTIONS Yacht Charter Motor Boat
About
This is the third charter yacht REFLECTIONS for her proud owners. They began yachting with an 85' Pacific Mariner, then a 107' Christensen and are now happy to be offering the five stateroom, 124' Christensen for charter. They love Bahamas cruising and are currently outfitting REFLECTIONS with a new updated interior, full list of water toys, towed tender and of course a proven, experienced charter crew. The space on board this 124’ yacht is immediately felt in her width and her layout. REFLECTIONS aft deck dining and lowered bar area offer space for the entire group. Entering the main salon, you are greeted by a cheerful fish aquarium, spacious, comfortable salon with bar and formal dining. Moving forward on deck, enter the master stateroom with king bed and his and hers open master bathroom including a shower and Jacuzzi tub with plenty of natural light. Below are four additional staterooms, all with en-suite bathrooms and comfortable amenities for guests. There are three queens for couples and a room with twin beds as well. Upstairs on the fly bridge, be treated to a highly customized deck area and the most popular spot on board. REFLECTIONS expansive fly bridge offers three captain’s chairs, a full dining area, bar, BBQ grill, huge Jacuzzi and sun pads, a hammock for the ultimate relaxation, sun lounges aft when the toys are in the water and all with the choice of shade or sun. Come enjoy all the Bahamas and REFLECTIONS have to offer!
Guests
10Cabins
5Crew
6Size / Year Built / Builder
124.0 Ft / 1999 / Christensen
Accommodations
REFLECTIONS accommodates 10 guests in 5 spacious staterooms. The on-deck master stateroom as a king bed, full width His and Hers bath with marble shower and Jacuzzi tub. Below deck there four guest staterooms to include two VIP Queen staterooms aft to port and starboard. Forward, is an additional Queen stateroom and to starboard is the twin stateroom to port. All guest staterooms have an en-suite bath.
Amenities
Onboard Entertainment
-Individual A/V Systems in each Stateroom w/ DirecTV, Bluray and CD/BT Audio
Water Entertainment
18' Novurania Rib tender
(2) Yamaha Wave runners (2018)
Ronix district Wakeboard & boots (2019)
Airhead G-force towable tube
(2) Paddle boards
Fishing gear
Full selection pole spears
Snorkel gear
Towable tubes
Assorted beach games (bocce balls)
Beach party set up (canopy, chairs)
yoga mats
Scuba Diving
Technical Details
VOIP services available via KYMETA at nominal charge
Iridian Sat Phone
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| $87,500 | $87,500 |
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 | 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 | 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 |
| 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 |
Captain
Crew
Brief
CAPTAIN DARREN SHEPHERD
Darren grew up on the south coast of England in a small seaside town where he spent his youth sailing. At the age of 18 he became a sailing instructor and went on to work for 6 years at vacation resorts teaching various watersports working his way up manager of the training school. Finding a natural progression into yachting Darren has spent the last 7 years cruising all over the Mediterranean and Caribbean onboard yachts ranging from 70ft-165ft. As a certified Dive Master Darren loves exploring the oceans both above and below the water line. Having completed many charters and extensive long passages through his career, including remote places, working with and catering to different nationalities and client preferences Darren is able to adapt quickly to any client’s needs to ensure the ultimate experience is delivered by his crew, whether it be action packed watersports you are looking for or a relaxing week of cruising and fine dining. Darren will see it done!
CHIEF STEWARDESS ALIX SLIWINSKI
Alix is from Cornwall in the southwest of England, where she worked in high-end restaurants & hotels in exquisite beachfront locations. Since 2013 she has worked on both private & charter yachts cruising throughout the Mediterranean, Caribbean & Bahamas. During this time Alix has catered to numerous UHNWI and celebrity charter clients on 100- 230ft yachts. In 2018 Alix joined M/Y Trending a 164ft Westport as chief stew, onboard she captivated guests with her elaborate theme nights, displaying true empathy for guest experience. On Trending she met Darren Shepherd and since then they have been working side-by-side for the past 3 years bringing strong leadership and enthusiasm to their team to ensure guest satisfaction and safety is always met. In her down time Alix is passionate about diving and is skilled in Vinyasa yoga. Alix is dedicated to creating unforgettable memories and an exceptional standard of service for her guests onboard REFLECTIONS, so do not hesitate to ask!
STEWARDESS SYDNEY PITVOREC
Sydney is a 25 year-old from South Carolina, where she attended the University of South Carolina. After University, she joined Teach for America and spent the last three years teaching middle school English
in Nashville, Tennessee. While teaching, she found happiness by the ocean, spending the summers waitressing and bartending in a small town on the Outer Banks of North Carolina, where she first heard about the yachting industry. In her free time, she enjoys traveling, photography, skiing and being on the water. Sydney is looking forward to giving guests onboard Reflections the best experience possible!
MATE CARMEL MANGUILIMOTAN
Carmel is originally from The Philippines, a seafaring nation, and was exposed early to life at sea. Carmel started his maritime career in commercial shipping in 2011 and made the transition to yachting in 2013. Carmel has extensive experience cruising to locations worldwide including most of Asia, the US and the Pacific coast of Mexico, the US East Coast, Canada, the Bahamas, and the Caribbean. He loves to stay active shooting hoops and doing all sorts of watersports. Carmel is looking forward to helping the REFLECTIONS team provide top level service while creating amazing experiences for all guests that come aboard! When Carmel smiles, you will too!!!
DECKHAND/ENGINEER CARLO DEACON
Carlo is a 27-year-old South African that grew up in the small coastal town of Gordan’s Bay. Living close to the ocean he had a passion for being on the water at a very young age. While working as a full-time carpenter Carlo attended Stellenbosch university and finished a degree in Bc Business Science and Management. Upon finishing his degree Carlo went back to his roots and his love for the ocean, for the past 5 years he has been working in the industry from the Mediterranean to the Caribbean. Carlo has an extreme passion for game fishing and has competed in tournaments worldwide ranging from the Bahamas and the Americas to Seychelles and Mauritius. In his free time, you can either find him on the water fishing or on the golf course.
CHEF AMY WIFFEN
South African born but worldly raised, Amy’s love of traveling led her into the galley with insatiable curiousness and immersing herself into different cultures and cuisines. She dreams of owning a farm to table restaurant on the beach in Mallorca, Spain. In her spare time, she’s brewing her own IPA’s, hiking, wine tasting and mushroom foraging. Amy Joined Reflections in November 2022 and is ready to get stuck into the season whipping up some culinary creations for all her guests.
Menu
Chef Jaimey’s Sample Menu
BREAKFAST
Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries
Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla
Quiche: Sausage, Mushroom, Spinach and Cheese
Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit
Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado
Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa
Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa
All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice
Daily Homemade Baked Goods Include:
Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread
LUNCH
Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread
Super Chop Salad topped with Grilled Salmon - Chopped Kale and
Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread
Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread
Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette
Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables
Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla
Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia
Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad
APPETIZER (SUN DOWNERS!)
Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread
Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips
Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité
Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce
Charcuterie Platter with mixed cheese, Olives and Cured Meats
Homemade Coconut Shrimp with Thai Sweet Chili Sauce
Chicken Satay with Homemade Peanut Sauce
Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked
STARTERS
Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic
Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives
Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle
Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze
Fresh Catch Citrus Ceviche served with crispy plantain chips
Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle
Coconut Curry Mussels Served with Crusty Bread
Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette
DINNER
Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans
Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes
Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots
Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts
Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread
Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas
Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli
Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots
DESSERT
Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce
New York Style Cheesecake topped with Mango, Strawberries and Blueberries
Rum Chocolate Ganache Pots
Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping
Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle
Rum Fudge Pie
Lemon Berry Parfaits
Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree
Vanilla Cream Brule Torched to Perfection
Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream
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.
