Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2018 / FOUNTAINE PAJOT
Winter Area
Virgin IslandsAbout
Nothing says luxury vacation like a new Fountaine Pajot Saba 50. Sole Mates is the perfect blend of style, class, comfort and adventure. Featuring a flybridge with ample space to lounge and sunbathe as well as two cushioned seating areas on the foredeck, guests will never be more relaxed. The expansive cockpit includes sun shades and extra seating in addition to the dining table. Inside opens to a bright salon and indoor dining area and large galley. Sole Mates offers sleeping for 6 passengers in 3 Queen Cabins. All are ensuite with heads and separate showers. The Master Cabin is extremely spacious and luxurious!
Accommodations
Port Aft Cabin is a Master Suite
All Cabins are En-Suite with Showers and Heads
A/C in every Cabin
Amenities
Onboard Entertainment
Floating Mat
Tube
Snorkel Gear
Beach Games
Tandem Kayak
2 SUP's
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $17,000 | $17,500 | $18,000 | $18,000 | $18,500 |
| $17,000 | $17,500 | $18,000 | $18,000 | $18,500 |
| $17,000 | $17,500 | $18,000 | $18,000 | $18,500 |
| $17,000 | $17,500 | $18,000 | $18,000 | $18,500 |
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: Alexander Lebegue / Chef/First Mate: Taylor Austin
Qualifications: USCG 100 GT w/ Sailing Endorsement, ASA 106, STCW
Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.
In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple seasons he decided that the short Chicago summers and splitting time between the office and the lake wasn’t enough so he left the finance world to pursue a career in sailing.
Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.
Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food and allowed her to refine her culinary skills.
After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.
Having visited 45+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.
Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. We are both passionate about yachting and love delivering the best possible charter for all our guests. The Virgin Islands have so much to offer and we can’t wait to show you some of our favorite spots!
**Captain Xander and chef Taylor are both fully vaccinated**
Menu
BREAKFAST
Assorted homemade pastries and bread, charcuterie, and local fresh fruit platter
Avocado Toast
with heirloom tomatoes, pickled red onion, bacon, poached egg, topped with feta (v, gf)
Smoked Salmon Eggs Benedict
served on sesame seed bagels with rosemary skillet potatoes (gf)
Shakshuka
with baked eggs, feta, and served with fresh rustic bread (v, gf)
Croissant Breakfast Sandwiches
scrambled eggs, melted cheese, bacon, sliced avocado, and fresh tomato relish (v)
Crunchy French Toast
cereal crusted homemade bread served with assorted berries and maple syrup
Smoothie Bowls
with local fresh fruit, nuts and seeds (v, gf)
Chocolate Coconut Overnight Oats
with chia seeds, nuts, and chocolate coconut milk, topped with coconut shavings and fresh berries (v)
LUNCH
Blackened Shrimp Mediterranean Grain Bowl
lemon garlic shrimp, quinoa, roasted vegetables, and hummus served with Pita (v, gf)
BBQ Pulled Pork Sliders
homemade coleslaw, pickles, served with spicy dijon potato salad
Salmon Poke Bowl
brown rice, sliced avocado, mango, salsa, and Sriracha mayo drizzle (v, gf)
Sesame Crusted Ahi Tuna Salad
chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette (gf)
Beer Braised Crispy Chicken Tacos
spicy jalapeno lime slaw, and avocado crema served on crispy tortillas (gf)
Spaghetti Carbonara
with crispy pancetta, pecorino and egg yolk (gf)
Chinese Chicken Salad
with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)
APPETIZERS & SNACKS
Bruschetta
classic tomato and basil served on crunchy rustic bread (v)
Taco Bites
chorizo, refried beans, cheddar cheese, salsa and jalapeno in crispy tortilla cups (v, gf)
Fresh Spring Rolls
with creamy peanut dipping sauce (v,gf)
Pineapple Salsa
sweet and spicy homemade salsa served inside a pineapple with warm corn chips (v, gf)
Jalapeno Popper Turnovers
puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon
Apple Brie Crostini
topped with walnuts and honey drizzle
Charcuterie Board
selection of cured meats, cheeses, and local fresh fruit and nuts
DINNER
Eggplant Parmesan
homemade marinara and melted mozzarella layered over crispy panko fried eggplant
Creamy Risotto with Lemon Pepper Chicken
roast chicken thigh served over garlic parmesan risotto with grilled broccolini and mushrooms (v, gf)
Sous Vide Steak Frites
topped with creamy BeÌarnaise sauce, and asparagus (gf)
Roasted Vegetable Coconut Curry
served with jasmine rice and homemade mango chutney (v, gf)
Apple Rosemary Pork Tenderloin
with apricot dijon glaze, served over butternut squash puree and roasted vegetables (gf)
Linguine Alle Vongole
dry white wine sauce with clams, parsley, and lemon zest (gf)
DESSERT
Blueberry No Bake Cheesecake
with an Oreo cookie crust, topped with tart berry compote (v)
Pastel de Nata
Portuguese custard tart dusted with cinnamon
Peach Cobbler
served with vanilla ice cream
Puff Pastry Apple Turnovers
drizzled with vanilla glaze (v)
Lemon Tart
topped with a dollop of whipped cream and lemon zest (gf)
Hazelnut Chocolate Mousse
whipped topping, chocolate shavings, and fresh berries (v, gf))
Fresh Fruit Salad
with honey lime dressing (v,gf)
v - vegan option available
gf - gluten free option available
Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2018 / FOUNTAINE PAJOT
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
28 FeetDraft
4.8 FeetType
CatamaranCabin beds
4 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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