Guests
10Cabins
5Crew
5Size / Year Built / Builder
124.0 Ft / 1999 / Christensen
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!
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.
Charter Types
Green Initiatives
Technical Details
VOIP services available via KYMETA at nominal charge
Iridian Sat Phone
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
Onboard Entertainment
-Individual A/V Systems in each Stateroom w/ DirecTV, Bluray and CD/BT Audio
Rates
| Minimum | Maximum |
| $80,000 | $80,000 |
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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Crew Profile
Captain Cliff Wetzel
Cliff was born and raised in Virginia Where his love of boating began at a young age growing up fishing on the Chesapeake Bay. In 2007 he found yachting to be his calling and pursued a career in the industry starting out building and commissioning a yacht in Fort Lauderdale. In 2010 he became a Captain and took his first command of that yacht. Cliff enjoys cruising, guitar, old cars, and his dogs. He is committed to making your dream vacation the best it can possibly be.
FIRST MATE: Chris Cook-Berry
Chris was born in the coastal town of Melbourne, Florida where his love of water developed at an early age while fishing and scuba diving up and down Florida’s east coast. In 2004 Chris moved to the US Virgin Islands where he turned his passion for the water into a career. He spent the next 9 years sailing the Caribbean an spending summers working on whale watching and nature viewing vessels in Alaska before returning home to Florida. Chris brings his passion for fishing and snorkeling to life on charter and enjoys teaching guests about the local ecosystem and culture to make their vacation the best experience possible.
STEWARDESS: Hanna O’Brien
Hanna grew up in the small town of Germanton, North Carolina where she gained her grandparent’s passion of boats. At the age of 20 she decided to sail on a small vessel of her own and after several years of cruising she decided to make a career out of her passion. She entered the yachting industry on the exterior team as a deckhand on charter vessels and has made the shift to the interior team on yachts. She is a yoga instructor and loves sharing her passion with others. During downtime you can find Hanna cooking yummy food with friends and family and enjoying an active lifestyle outdoors.
Menu
BREAKFASTs DAILY FRUIT PLATTER, HOMEMADE HEALTH BREAD, CUSTOM EGGS OR BACON BY ORDER, YOGURT & CEREAL OPTIONS EGGS FLORWEIGAN
Poached eggs with smoked salmon, spinach & hollandaise on an English muffin
PALEO BANANA BREAD WITH COCONUT FLOUR
Gluten free & sweetened with bananas and maple syrup
SMASHED AVOCADO ON SPROUTED GRAIN SOURDOUGH
With sunflower seeds, microgreens, sumac & lemon
ORANGE & CRANNBERRY SCONES
Made with orange juice as a natural sweetener & craisins
VEGETABLE FRITTATA MUFFINS
Bell peppers, mushrooms and onions with thyme & feta cheese
OVERNIGHT SOAKED OATS WITH BERRIES
Soaked with almond milk, grated apples, raisins & chia seeds
SWEET POTATO HASH EGG BASKETS
Baked to golden crispiness, topped with cracked pepper
AÇAI SMOOTHIE BOWL
Superfood açai berry blended with banana & coconut water, topped with granola
HUEVOS RANCHEROS SPANISH OMELET
Eggs with salsa fresca, spinach & potatoes
CHOCOLATE COCONUT “PRONUTS”
A bliss ball in a donut shape made of dates, honey, coconut & raw cacao
JALAPEÑO JAM BAGEL SANDWHICH
Homemade spicy jam with arugula, tomato & cream cheese
QUINOA NUTELLA GRANOLA BARS
Grains, oats, nuts & seeds
BREAKFAST BURRITO WITH BACON, EGGS & GUACAMOLE ZUCCHINI FLAX SEED BREAD
With honey butter
LUNCH
CONCH SALAD STUFFED AVOCADOS
Tossed with lemon garlic aioli on a bed of arugula
ASSORTED FLATBREAD PIZZAS
Pesto & heirloom tomato, classic pepperoni, served with salad
ULTIMATE STEAK SANDWHICH
Sous-Vide steak with thyme & garlic, tomato relish on homemade ciabatta bread
BLACKENED SHRIMP WITH HEARTS OF PALM SALAD
Black beans, avocado, blistered corn with adobo vinaigrette
GRILLED CHICKEN ON ROSEMARY SKEWERS
Mixed veggies, zesty chimichurri herb sauce with quinoa salad
ZUCCHINI WRAPPED MONK FISH IN STEAMER BASKET
Grilled sweet peppers, bok choy, miso butter, coconut rice
MEXICAN TACO FIESTA
Slow roasted pork shoulder tacos, sizzling fajitas, salsa fresca & guacamole
RED SNAPPER WITH ROASTED FIG SALAD
Mixed greens, balsamic glaze, candied pecans
GRILLED SALMON WITH KALE CAESAR SALAD
Homemade dressing, poached egg & parmesan crackers
PEPPER CRUSTED AHI TUNA STACK
Avocado & mango salsa, cilantro infused oil, crispy wanton
LU’AU HAWAIIAN BBQ THEME
8 hour slow cooked ribs with homemade BBQ sauce, cabbage slaw
PAN SEARED GROUPER WITH PISTACHIO AIOLI
Pearl pasta, shaved fennel & orange salad
MISO MARINATED MAHI MAHI
Edamame & radish salad with a ginger dressing
QUICHE LORRAINE
Served with fresh Greek salad with marinated feta
DINNER
MAIN COURSESs HAZLENUT CRUSTED SEABASS
Romesco sauce, summer squash, celery root puree
TARRAGON SOUS VIDE LOBSTER TAIL
Seasonal vegetables, truffled mashed potatoes, butter saffron sauce
ROAST CHICKEN WITH SWEET POTATO CRANBERRY STUFFINGSautéed mushrooms, sage & thyme butter
HORSERADISH CRUSTED WILD SALMON
Fava bean smash, grilled asparagus, shredded pecorino
PAN SEARED FLOUNDER
Cauliflower puree, green beans, verjuice dressing, microgreens
BLACKENED WAHOO
Cajun spices with sweet potato wedges & broccolini
SCALLOPS & CRAB FILLED CREPES
Dill crème fraiche & sautéed spinach
SUSHI PLATTER
Fresh caught fish, sticky rice or quinoa option, wakame seaweed salad
SEARED DUCK BREAST WITH BELUGA LENTILS
Roasted butternut squash, star anise pan jus
GREEN LIPPED MUSSELS WITH THAI CURRY FOAM
Homemade kimchi pickled cabbage, coconut cream & kefir lime
SPINACH RAVIOLI
Homemade pasta with spinach & ricotta in a mushroom sauce
RIBEYE STEAK WITH CHIVE BUTTER
Balsamic onion blossom, creamy mashed potatoes, roasted heirloom tomatoes
APPLE CIDRE TWICE COOKED PORK BELLY
Potato rosti, red cabbage with chestnuts, ginger rhubarb relish
ROSEMARY RACK OF LAMB
Polenta fries, sautéed green beans, roasted red pepper sauce
Select currency
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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 REFLECTIONS
