COLETTE Yacht Charter Motor Boat
About
MY COLETTE is the best equipped and newest Lagoon 630 available on the market today. She is the more popular and much more practical galley up owner's version. This layout will make the ideal family cruising boat or dream Caribbean Charter boat. She is equipped with a comfortable air-conditioned crew quarters creating giving her the ability to use all five cabins for VIP charter guests. With a length of 64-feet and a 33-foot beam, COLETTE is astonishingly spacious. There are so many seating and sunning options, guests can always find a private space to relax, or enjoy the party together. The aft deck is 247 square feet, a favorite place to dine and hang out, equipped with a dining table that can seat eight, wet bar and grill. The total inside area is 893 square feet. The head room in the salon, dining area and cabins is 6’9”. The entire charter party can relax comfortably on the sofa, and there’s plenty of elbow room at the dining table. The primary cabin occupies much of the starboard hull. There’s a private door to the aft deck, as well as steps down from the saloon. It features a queen-sized, walk around bed and seating area. The ensuite bathroom has dual sinks, a large separate shower stall and an enclosed toilette. The space fills with natural light from multiple hatches and portlights. Three other guest cabins are ensuite with queen beds. Ride high up on the flybridge for sea breezes and unobstructed views. It is perfectly designed for a group of friends, or a family getaway. There’s a seating and sunning area with a folding-leaf dining table to starboard, an outdoor kitchen and bar, and generous sun pads. In the hardtop, there is a folding fabric sunroof to optimize or minimize the amount of sun coming through. COLETTE offers the perfect combination of performance and luxury. She is stable, amazingly roll resistant and very fuel efficient. Whether you are an experienced charter client, or a first-timer, COLETTE and her talented crew will exceed your expectations.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
64.0 Ft / 2019 / Lagoon
Accommodations
4 ensuite Guest Cabins with A/C (each cabin has individual controls), Satellite Direct TV or Movie Theatre database, Bluetooth Connections, electric fans, USB charging stations:
Queen-Stbd-Aft - Primary Suite
Queen/Stbd/Fwd - VIP Suite
Queen/Port/Fwd - Guest suite
Queen/Port/Aft - Guest suite
Cabins Headroom - 6'9"
Salon Headroom - 6'9"
Amenities
Onboard Entertainment
• 250 sq.ft. of aft deck alone: party central with a bar, refrigerator, ice maker and a huge barbeque, plus a transom seating and large dinette in the cockpit
• The flybridge with two helm stations, massive sunpads, an outdoor kitchenette, and another bar
• Broad, teak lined side decks with safety rails
• The hydraulic platform and the “teak beach” aft
• Two cozy trampolines and lounge cushions at the bow
• The salon: comfortable sofas, a multifunctional table, retractable TV set
• The central galley: well-equipped, plenty of storage, and a long island with lots of countertop space.
Water Entertainment
There are two Sea Scooters on board, new December 2021
Subwing
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $37,000 | $38,000 | $39,000 | $40,000 |
| $37,000 | $38,000 | $39,000 | $40,000 |
| $37,000 | $38,000 | $39,000 | $40,000 |
| $37,000 | $38,000 | $39,000 | $40,000 |
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
BRET VAN RODEN, CAPTAIN:
Captain Bret Van Roden is a seasoned sailor, after circumnavigating the world on his 41 ft Ketch, Broken Compass. Following a career in Finance and Economics after landing his degree from James Madison University, Bret, his twin brother, and their Siberian Husky, Makai, notably double handed and 4 pawed across the Pacific without an auxiliary engine or autopilot.
After crossing the Pacific, Indian, and Atlantic Oceans and three and a half years of exploring the world and developing a love for fishing and the Ocean, the two brothers founded Broken Compass, LLC, a fishing and tackle company. Bret notably went on to becoming a professional charter skipper, running the Lagoon 620 charter catamaran Tell Star.
As a licensed Captain, Yacht master Offshore, PADI Diving Instructor, AIDA 3 free diver, a professional fisherman, and natural Mariner, Bret now displays his years of sea experience guiding guests around the Caribbean aboard P/C Colette.
CHEF GISELLE LIOTTA brings great talent and experience to the boat and galley.
Giselle grew up in in the suburbs of Miami, Florida, often going flats fishing on the bay with her dad and three sisters. Thus began her passion for being on the water and a deep love of fishing and the ocean. As a child she participated in many activities, from tennis to ballet and piano as well.
After graduating from Florida State University in Accounting and Finance, she set off to travel around the world. In November of 2019, she attended a yacht chef training in Croatia called Quarter Deck and learned presentation techniques and food safety basics; she also took day courses in various countries to learn about local produce and culinary techniques. Her yachting career began in Sardinia, Italy, working on weekly charters with 10 guests on board; she has worked on private motor yachts as a Chef/Stew as well.
Giselle's travels have given her an international flair, she loves surprising guests with new and exotic flavors discovered on her tours. Guests are delighted on their culinary journeys; Giselle uses lots of fresh flavors that feel good to eat while on vacation on a yacht! A favorite of guests is the Vietnamese shrimp salad, made using vermicelli noodles and a fresh lime vinaigrette, they love the Thai and Asian infusion cuisine!
Giselle’s love of photography and adventure keep her traveling when not working. Summer of 2022 took her on a three-month trip through Europe, exploring different cultures and foods from the regions visited. She traveled extensively through Spain exploring the Basque region and learning new and exciting foods from this culinary capital of the world. Before that she visited Peru and was amazed with the incredible flavor combinations that they use in their dishes and she has incorporated some of those flavor combinations into her menus today.
On charter, Giselle makes all efforts to get to know guests in order make the week as personal and exciting for each group as possible. She is usually in the galley, but, given the time, loves snorkeling, horseback riding, and has even been sky diving at the request of a guest who wanted a fellow adventurer to participate!
Giselle’sMotto: Seize the day = Seas the day!
Menu
B R E A K F A S T
Each day breakfast will include coffee, tea assortment, local fruits, a small charcuterie plate and a choice of overnight oats or chia pudding.
HUEVOS RANCHEROS & GUAVA CREAM CHEESE PASTERIES
Roasted Corn Tortilla | Black Bean Puree | Lime Pico de Gallo
TOAST 6 WAYS
Assortment of different types of toasts from savory to sweet, sure to delight every palate
EGGS IN PURGATORY & WALNUT BANANA BREAD
Roasted Tomato Salsa | Lemon Zest | Fresh Ciabatta
DUTCH BABY & PESTO AVOCADO TOMATO BREAKFAST SALAD
Strawberries | Fresh Whipped Cream | Confectioners’ Sugar
MUSHROOM FETA & RED ONION QUICHE
Fig, Prosciutto & Goat Cheese Arugula Salad
OPEN FACED SMOKED SALMON BAGELS
Cream Cheese | Chives | Caper Salad
L U N C H
BLACKENED MAHI BURGER
Local Caught Mahi Mahi | Kale Caesar Salad | Siracha Mayo
CUBAN STYLE CHURRASCO
Arroz Congri | Heirloom Tomato Salad | Sweet Plantains
COCONUT TUNA POKE BOWL
Marinated Ahi Tuna | Forbidden Rice | Coconut Mango Salsa
GREEK OVEN ROASTED CHICKEN THIGHS
Lemon Couscous | Greek Fries | Fresh Tzatziki
GROUPER FILLETS WITH GINGER COCONUT CURRY
Ginger Jasmine Rice | Julienned Vegetables | Green Curry
SAUTEED CATCH OF THE DAY
Butter Leeks | Goat Cheese Medallions | Arugula Salad
D I N N E R S T A R T E R S
LOBSTER BISQUE
Fresh Caught Lobster | Chives | Squid Ink Tuiles
BLACKENED SHRIMP TOSTONES
Guacamole | Garlic Mojo | Fresh Cilantro
BANG BANG SHRIMP
Pineapple Chili Sauce | Fresh Shaved Coconut | Bed of Butter Lettuce
BAKED FETA WITH OLIVES
Kalamata Olives | Castelvetrano Olives | Fresh Ciabatta
CARROT & GINGER SOUP
Red Curry Squash | Shiitake Mushrooms | Parsley
SEARED SCALLOPS
Vadouvan Carrot Puree | Microgreens | Black Sesame Seeds
D I N N E R M A I N S
TRIPLE LEVEL SEAFOOD PLATEAU
Mushroom Medley | Roasted Cauliflower | Broccoli Salad
MOJO ROAST PORK LOIN
Cauliflower Puree | Maple Dijon Roasted Carrots | Garlicy Green Beans
OLIVE OIL POACHED WAHOO WITH LITTLE NECK CLAMS
Sweet Pea Puree | Summer Squash | Vanilla Bean Beurre Blanc
QUINOA CRUSTED BABY LAMB CHOPS
Baby Potatoes | Chimichurri | Butter Beans
CAST IRON TAMARIND BABY BACK RIBS
Tamarind Glaze | Persian Cucumber Salad | Ginger Rice
SURF & TURF
Petit Filet Mignon | Local Caught Lobster | Potatoes Au Gratin | Roasted Broccolini
Guests
8Cabins
4Crew
2Size / Year Built / Builder
64.0 Ft / 2019 / Lagoon
Motor Boat specifications
Beam
33 FeetDraft
4 FeetType
Motor BoatSpeed
Cruising Speed 8, Max Speed 15Cabin beds
4 Queen(s)Layout
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.
