Guests
8Cabins
4Crew
4Size / Year Built / Builder
101.0 Ft / 2010 / Hargrave
Accommodations
Master Stateroom has a walk in shower and tub, with a his and hers en-suite.
The Forward VIP King has a walk-in shower.
The two Queen staterooms have walkin showers.
Amenities
Water Entertainment
2 Yamaha Wave Runners
25' Slide
2 Sea Bobs
2 x E-Foil Surf Boards
Water Skis
In water Swim up Platform
Snorkel Gear
Fishing Gear - 4 trolling rods and 4 spinning rods for casting
Scuba Diving
Technical Details
Charter Types
Rates
Minimum | Maximum |
$54,900 | $61,500 |
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
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Captain
Crew
Brief
Waldo Swart - Captain
Nationality: Dutch/South African
Education/Certifications: MOY 200GT Limited, RMI 350 GT, MCA GMDSS, MCA ECDIS, MCA EDH, MCA NAV & RADAR, MCA
AEC, MCA GSK, STCW 95, MCA HELM, MCA Advanced Sea Survival, MCA Advanced Fire Fighting, MCA PSCRB, MCA Medical
First Aid, MCA ARPA, MCA BRM, MCA Security Awareness
Languages Spoken: English
Captain Waldo Swart first entered the yachting industry in 2016 as a deckhand. He has since held a variety of positions on board
including first mate and bosun (on AMARULA SUN, ALLEGRIA and JAZZ) before moving on to Captain roles. Waldo has experience working on both private and charter vessels, carrying with him extensive knowledge of yachts. One of his many skills includes videography and he has put this to good use by using drones and go pros to film the guest experience, creating timeless videos. Waldo has also managed a refurbishment and detailing company that polished and painted boats and delivered them to clients. He is service-oriented and always aims to implement and provide a successful and exceptional yachting experience for both guests and crew. In his spare time, you can find Waldo hiking, traveling, reading, playing water sports, and staying active.
Francesca Buckley - Stew
Education/Certifications: STCW 95, RYA Competent CERW, CIEH Award in Food Safety in Catering, RYA Powerboat, Level 2 WSET Level 2 in Wine and Spirits – Merit, Proficiency Security Awareness, 300 Hour Ashtanga Yoga Teacher Training, 500 Hour Vinyasa Yoga Teacher Training
Languages: English
Nationality: British
Frankie hails from the South East Coast of England but currently resides in Nassau. At a young age, she decided to travel the world and experience all it has to offer, which catapulted her into the yachting industry at age 18. Frankie has since maintained a solid career in the industry spanning almost a decade. Frankie describes herself as a naturally organized and active person with a very easygoing nature. She thrives under pressure and finds that challenges bring out the best in her. She prides herself on her good work ethic and a keen eye for detail. Known for always having a smile on her face, Frankie is always a pleasure to be around.
Frankie loves running, boxing, yoga, hiking and anything that involves pumping blood through her system. Her goal is to one day combine her love for yachting and fitness.
Frankie is sure to make certain guests are always relaxed and having the best time possible onboard 101’ LIMITLESS.
Kris Nils Holm - Chef
Education/Certifications: STCW 95, ENG 1, B1B2
Languages: English, Swedish, Conversational in French and German
Nationality: Swedish
Chef Kris is a sharp and colorful chef with vast experience in cooking and provisioning onboard superyachts. He has spent the last 15 years working solo on 50m+ charter vessels doing dual seasons in the Caribbean and Mediterranean.
In his role as a charter chef, he has accumulated comprehensive knowledge in most cuisines such as French, Italian, Scandinavian, Russian, Indian, Japanese, English, American, Dutch, German, Iranian, and Arabic. He also works comfortably with diets such as keto, LCHF, Paleo, low carb, Mediterranean, 5:2, vegan, raw, and vegetarian.
Over the years Chef Kris has built up an impressive network of suppliers, producers, farmers and fishermen to be able to offer guests locally sourced, high end produce that will satisfy their gastronomic desires. Chef believes that food is an experience and with extensive knowledge in wine, he works seamlessly with the head of service to shape that special moment for all guests that come on board.
Aside from his experience on the water Chef Kris has also worked in numerous fine dining restaurants and was the owner of his own food trucks. From Superyachts to street food to fine dining, most of his inspiration today comes from his travels. He cooks and eats wherever he goes, always indulging in local flavors, textures, colors, and traditions.
David Roux - Mate
Nationality: South African
Education/Certifications: STCW with DSD, NMEA Marine Electronic Installer, NMEA 2000 Network Installer, ENG 1, PB 2
Languages Spoken: English
David hails from South Africa and his life long dream has always been a career at sea. He has followed a technology driven career and has experience in IT, Audio and Visual solutions and Marine electronics. David is extremely hard working and completes all tasks to the highest standards with an excellent attention to detail. He is an avid fisherman and guide in all facets. His motto is “fishing is life”. He is always up for a challenge and is dedicated to providing impeccable service and complete customer satisfaction. When not aboard, you can find David busy with mountain biking, hiking, hitting the gym and exploring new places. David looks forward to having guests aboard LIMITLESS and can’t wait to provide an unforgettable experience and offer his fishing knowledge.
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- 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.