Guests
6Cabins
3Crew
2Size / Year Built / Builder
46.0 Ft / 2020 / Lagoon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAbout
A well-appointed 2020 Lagoon 46, Tortuga offers relaxation, luxury and adventure for up to 6 lucky guests.
Accommodations
Accommodates 6 guests in 3 queen ensuite cabins.
Amenities
Onboard Entertainment
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Water Entertainment
Floats
Scuba Diving
Extra Dives are $50 per person/per dive.
Technical Details
Charter Types
Rates
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
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
Captain Tim Clark
-Qualifications
-PADI Advanced Diver/Rescue Diver/NITROX
-Southwestern Michigan University – Business Dev.
-NAUI Scuba Dive Master
-Ocean Corporation – Commercial Dive/NDT USCG 100 Ton
-STCW Basic
Captain Tim Clark hails from the Midwest, where he grew up playing sports and enjoying his childhood sailing Lake Michigan. His dreams of traveling and enjoying a life at sea were realized when Tim joined the US Navy as a Rescue Swimmer. After being honorably discharged in 2001 and receiving multiple awards and high honors, Tim continued to travel and dive around the world, visiting Europe and the Middle East, and earning his NAUI Dive Master along the way. Tim’s love of diving landed him in coastal Texas in 2007 where he became a commercial diver and made a good living working on support vessels and oil rigs in the Gulf of Mexico. It was on a Caribbean vacation that Tim realized his true calling as a boat captain. Tim’s combined love of people and hosting matches seamlessly with his passion for boats and the ocean. Since securing his USCG 100 Ton Captain’s License, Tim and Siboney have hosted friends, family and clients aboard a variety of luxury vessels in the Caribbean and beyond. Tim’s experience and Midwestern hospitality affords him the ability to provide exceptional guest experiences and he is meticulous when it come to the details. He and his wife share the same passion for life, people and the sea!
Chef/First Mate Siboney Trevino
Siboney (pronounced Sea Bo Neh) was born in Chicago but learned to walk in Texas. Her love of cuisine and nutrition stems from her Mexican heritage as well as her own experience as a mother. Just as Siboney delighted in preparing healthy, colorful and delicious meals for her growing family, she now brings her love of hosting, entertaining and creating special memories to her charter guests, using the freshest organic ingredients. Siboney’s love of all things culinary is equally matched with her love of the outdoors, where she excels in just about any activity from hunting to fishing, paddle boarding, boating, horseback riding and snorkeling. Siboney’s first glimpse into the charter industry came from hosting friends, clients and family through companies like the Moorings with her hubby Tim. She loved the lifestyle so much that she convinced Tim to sell everything and move to the Caribbean!
Captain Tim and Chef Siboney treat their guests to great food, endless adventure and personalized experiences. Their combined experience mixed with their attentive but easy going personalities will leave guests feeling like they are family!
<b>Crew are fully vaccinated<b/>
Menu
Chef Siboney Sample Menu
Breakfast
Traditional Eggs Benedict with Canadian Bacon & Hollandaise Sauce Served with crispy hash browns & fresh fruit
Caribbean Banana & Blueberry French Toast with egg custard blend of rum & cinnamon, topped with a drizzle of organic maple syrup. Served with fresh fruit
English Muffins topped with thinly sliced smoked salmon, cream cheese & capers. Served with Seasonal Fruit
Quiche Lorraine served with Bacon & Crispy Hash browns
Greek Omelet (Eggs with Spinach, Feta Cheese & Tomatoes) Served with toasted Croissant, fresh fruit
Breakfast Croissant (Bacon, Eggs, Avocado and Tomatoes served on a toasted Croissant with crispy hashbrowns and fresh
Lunch
Bacon Lettuce Tomato on Brioche’ Bun served with Sweet Potato Fries & Greek Salad
Beer Battered Fish Tacos & Fresh Southwest Salad, served with Spicy Coleslaw
Grilled Beef Burgers & Truffle Parmesan Potato Wedges Served with Tossed Salad & Balsamic Vinaigrette
Chipotle Chicken Wrap: Grilled Chicken seasoned with Chipotle Spices, Shredded Lettuce, diced tomatoes, and sharp cheddar cheese wrapped in a grilled tortilla served with a Cilantro Ranch Sauce & Potato Chips
Tapas
Shrimp Ceviche served with Plantain Chips
Baked Goat Cheese & Herb Dip paired Pita Chips & Veggies
Chile Con Quesowith Tortilla Chips
Caprese Salad with fresh Mozzarella, Tomatoes and Basil drizzled with Balsamic Vinaigrette
Deviled Crab Dip served with Crackers
Dinner
Roasted Rack of Lamb drizzled with Demi Glaze, paired with Roasted Mediterranean Vegetables (Zucchini, Carrots, Onions, Tomatoes & Bell Peppers)
Salmon Piccata served with Cream Spinach and Herb Rice
Surf & Turf (Filet Mignon & Lobster) topped with White Truffle Butter paired with Sweet Potato Puree’ & Bacon Wrapped Asparagus
Seafood Gratin: Lobster, Shrimp, Crab with sauteed leeks, carrots topped with Breadcrumbs & Parmesan served with Tossed Salad & Balsamic Vinaigrette
Dessert
Pineapple Upside Down cake
Caramel CreÌ?me Brulee’
Mexican Cinnamon Bunuelos drizzled with warm Chocolate
Key Lime Pie with Traditional Sweet & Tangy Cream cheese on graham cracker crust topped with Whipped Cream
Chunky Apple & Peanut Butter Crumble
Chocolate Rum Cake and homemade whipped cream with berries
Guests
6Cabins
3Crew
2Size / Year Built / Builder
46.0 Ft / 2020 / Lagoon
SCUBA
Onboard
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
26 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 6.5 its, Max Speed 10 ktsCabin 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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