INDIGO Yacht Charter Catamaran
Guests
6Cabins
3Crew
2Size / Year Built / Builder
60.0 Ft / 2013 / Horizon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
Indigo can accommodate 6 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king (shared Head)
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $29,000 | $29,000 | $29,000 | $29,000 | $29,000 |
| $36,000 | $37,000 | $38,000 | $38,500 | $39,000 |
| $36,000 | $37,000 | $38,000 | $38,500 | $39,000 |
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
Captain Sean Knott grew up in the busy city of Johannesburg, South Africa where he spent most of his time with his family and friends “ braaing” (barbecuing) and whipping up cocktails but spent holidays on the east coast of South Africa wakeboarding, Skiing, surfing which he loves to teach as well! Having found a love and passion for the ocean Sean obtained his Yachtmaster Ocean straight out of high school and has just obtained his AEC1 qualifications. Having done multiple deliveries in the Balearic Islands in the med as well as in and around Central America and Bahamas and chartered boats ranging from 52’ to 70’ over the last 4 years there is no doubt he can provide an outstanding charter and ensure everything runs smoothly
Chef/First Mate Bianca Cox grew up in small quiet suburb of Noordehoek, Cape Town, South Africa where she found her love for the water surfing, snorkeling and paddle boarding on the beautiful coast. She pursued her dream and love of water and started working on a yacht 3 and a half years ago where she found her love of cooking and learning all types of cuisine whilst learning about the ocean and conservation. Along with free diving for crayfish and spearing lion fish she loves to serve her guests the freshest seafood possible.
This young, positive and enthusiastic couple have sailed in the Bahamas and Belize extensively and they know just how to tend to your needs and ensure a fantastic vacation.
Menu
SAMPLE MENU from Bianca
Gluten free, diary free and vegan options available
BREAKFAST
Breakfast is served every morning with cereals, jams, spreads, tropical fruits with coffee and a selection of teas and fresh fruit juice
Eggs benedict served on a homemade English muffin with crispy bacon and ham topped with a luxurious creamy hollandaise sauce and microgreens served with avocado mixed green salad
Crepes Fresh berries and cream, banana and Nutella, homemade basil pesto tomato and cream cheese
Belizean styled breakfast Homemade tortillas/ fry jacks served with refried beans scrambled eggs crispy bacon and fried plantains
Delicious cinnamon French toast topped with caramelised amaretto apples and honey whipped mascarpone
American breakfast served with homemade pancakes scrambled eggs crispy bacon served with maple syrup
Chia raspberry pudding served with freshly baked scones
Berry or Banana cocoa power smoothie bowls served with hemp seeds, toasted coconut, fresh fruit toppings and drizzled with nut butter
Baguette toast Served with avocado cherry tomatoes and a poached egg topped with microgreens and sunflower seeds
LUNCH
Ahi Tuna poke bowls served with sticky coconut rice, mango, edamame beans, avocado, crispy fried shallots and toasted sesame seeds drizzled with ginger ponzu siracha mayo dressing
Greek chicken souvlaki skewers topped with pomegranate seeds served with garlic hummus, coconut tzatziki with a Greek marinated salad drizzled with a lemon tahini dressing
Fresh herbed pesto angel hair pasta tossed with fried cherry tomatoes, grilled lemon butter shrimp topped with toasted almonds
South African Babootie served with a pickled tomato onion salad and freshly sliced bananas
Quiche with a sweet potato crust filled with butternut and caramelised onions or bacon, spinach and feta
Coffee and Cacao rub pork ribs Coated with a homemade barbeque sauce served with a Caribbean pineapple coleslaw and Mexican styled corn on the cob
Burgers in paradise served on a homemade bun stuffed with feta cheese and topped with sweet jam fried onions and avocado
Caribbean grilled chicken salad served with crispy bacon bits on a bed of mixed greens
Blackened local fish served with a tropical quinoa salad
APPETIZERS
Fresh Coconut shrimp ceviche served with tortilla chips
Marinated beet carpaccio salad With spinach and honey toasted pecans
Caprese salad drizzled with a sweet balsamic glaze
Watermelon and feta cheese stack topped with fresh blueberries toasted pistachios with a sweet balsamic mint dressing
Thai mango salad served with coconut battered shrimp skewer
Belizean Tostones topped with pulled pork and a pineapple avocado salsa
Caramelised bacon wrapped pear stuffed with goat cheese with a honey butter glaze
Refreshing watermelon and tomato gazpacho topped watermelon chunks
Mini Filo Pastry Stuffed with Spinach and Feta
South Africa Samosas Filled with chicken curry and a sweet chili banana sauce
ENTREES
Bacon wrapped chicken served with sweet fried plantains with a creamy Tuscan sauce
Beef tenderloin on a bed of sweet potato mash served with sauteed garlic asparagus topped with a blue cheese peppercorn sauce
Local pan-fried fish fillet served on a bed of sauteed vegetables with a lemon caper shallot sauce
Caribbean coconut curry shrimp served with coconut rice and beans and a side vegetable
Pork tenderloin stuffed with caramelised brandy plums and shallots on a bed of roasted garlic butter bean puree served with a side of roasted cumin sweet potato and butternut
Creamy white wine Lobster Risotto (seasonal) served with grilled garlic broccolini
Herb-crusted fish fillet served with a romesco sauce and a refreshing mixed green salad
DESSERTS
Basque burnt cheesecake topped with a passion fruit coulis
Decadent Rum infused chocolate tart served with whipped orange cream
Key lime pie
Roasted vanilla bean pear on a bed of Greek yogurt sprinkled with toasted almonds
South Africa Malva pudding served with a warm custard sauce
Guests
6Cabins
3Crew
2Size / Year Built / Builder
60.0 Ft / 2013 / Horizon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
24.5 FeetDraft
4.8 FeetType
CatamaranRefit
2020Cabin beds
1 King(s), 1 Queen(s), 1 Twin(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.
