Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2018 / Fontaine-Pajot
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAbout
Oceanfront Property is a 2018 FP Saba 50 catamaran, which sleeps up to 6 guests in 3 spacious cabins with walk-around queen beds and lots of storage space. There are 5 freshwater electric heads with separate shower stalls. The master cabin is slightly larger than the other 2 cabins and has a larger bathroom as well as an office desk and TV. The saloon table also converts to a bed to accommodate up to two guests. The Saba 50 has enormous living areas making it ideal for extended cruising ventures and entertaining family and friends. The boat’s design provides seamless movement and communication between the cockpit, helm station and lounge deck, while the spacious saloon evokes the ambiance traditionally found only on much larger yachts. The saloon is accessed via an extra-wide entry door that effectively integrates the indoor and outdoor spaces and features skylights plus a spectacular panoramic window that provides exceptional views and natural light. The L-shaped galley overlooks the saloon and cockpit and boasts a large two-drawer refrigerator, separate freezer and an abundance of storage space. The saloon also has a separate weather-protected navigation station with VHF remote. The Saba 50 has been designed with multiple relaxation areas including a luxurious upper lounge deck equipped with three chaise lounges and a large sitting area. The forward deck has a sitting and sunbathing lounge area. These complement the generous cockpit, which features a large lounge, extra sofa, a cockpit refrigerator, and a large dining table for all guests. With an exterior profile that reflects the elegant and innovative philosophies of her designers, the sailing yacht Saba 50 turns heads wherever she goes. Voted Best Boat (Sail Magazine Awards), this sailing yacht is the perfect vessel on which to share the joy of exploring the most beautiful destinations with those you love.
Accommodations
3 queen cabins with ensuite bathroom including en-suite electric toilet, shower and sink. All cabins are full air-conditioned and individually controlled.
Crew uses starboard forward cabin and head.
Amenities
Onboard Entertainment
Water Entertainment
sub wing
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
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 Rob Hyson was born and raised in a small coastal town in Maine and as such spent a large portion of his youth on the water, on small fishing boats sailing schooners and everything in between. After graduation high school Rob served in the US Marine Corps as a presidential guard in Washington DC and at Camp David. Soon after ending his service in the Marine corps Rob moved to The Great Lakes area where his love for sailing was born. When Rob moved to his home state of Maine again he bought, and completely refit a Pearson sailing yacht and sailed her all over the New England coast until he decided to find warmer weather and sailed south the the US Virgin Islands. Where he cruised for a year before deciding to turn his love for the ocean and sailing into a career. Now Rob spends his days on the water and even gets paid to do it. He is truly happy to be “living the dream”
Maya grew up primarily in the suburbs of Washington D.C. but spent several years going back and forth between her parents’ countries of Japan and Canada. A lover of water, she spent her youth body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. Upon graduating from the University of Toronto where she studied Japanese, Spanish and biology, she realized she wanted more involvement in food. And so her culinary journey began with six months of WWOOF-ing in Spain and Portugal followed by a move to Baltimore where she became involved in the robust organic urban farming community while cooking at an award winning French bistro, bartending at a natural wine and sake bar, and roasting and serving coffee.
During 2020, she lived in Japan where she interned at a Michelin 2 star restaurant and is a graduate of the Ballymaloe Cookery School, an institution located on an organic farm in Cork, Ireland. Having traveled to over 30 countries, her culinary repertoire is immensely diverse. Her experiences have led her to prioritize a commitment to sourcing high quality, seasonal, and local products, creating strong relationships with producers. She especially enjoys foraging, fermenting and pickling. In the off-seasons she loves backpacking, hiking, camping, weightlifting, film, and has recently taken up skateboarding. In the most recent off-season, she was learning about the ancient wine culture of the Republic of Georgia and working the harvest on a low-intervention winery in Slovenia. She is relentless when it comes to furthering her gastronomic knowledge, highly competent and committed to catering to all guests' dietary restrictions, preferences and aspirations.
***CREW HAS BEEN FULLY VACCINATED FOR COVID-19****
Menu
DAY BREAK
Granola, Greek Yogurt, Fruit, Bacon
Simple Omelette
Spanish Tortilla
Homemade Bagel
Nutmeg Jam
Chocolate Croissants
Fresh Baked Bread
MID DAY
Smashed Cucumber & Sugar Snap Pea Salad with Jerk Vinaigrette | Tamarind-Glazed Chicken Wings | White Rice
Pork & Beef Mixed Burgers with Homemade Buns | Pickled Red Onions | Grilled Veggies on Side
Jamaican Curry Chicken | Coconut Rice
Sushi | Miso Soup & Cucumber Pickles
Braised Pork Tacos
Quinoa |Raisins | Red Onion | Walnut & Spinach Salad | Avocado Toasts
Pizza | Variety of Toppings
HORS D'OEUVRES
Hummus | Pita Chips & Vegetables
Chips & Guacamole
MAIN
Fresh Made Fettuccini with Brown Butter, Sage & Guanciale with Endive Salad, Goat Cheese & Citrus
Cured Snapper with Snap Peas & Avocado | Citrus with White Onion & Dried Sorrel
Octopus with Potatoes & Pimenton Grilled Greens
Whole Grilled Snapper with Lemon & Olive Oil | Grilled Green Onion Rice Salad
Ricotta & Mushroom Ravioli with Lemon & Olive Oil | Green Salad with Balsamic Vinegar
Lobster with Butter & Lime, Chili, Cilantro and Tequila | White Bean Salad with Lime and Honey Vinaigrette and Red Pepper
Shrimp & Beef Kabobs | Grilled Haloumi with Rosemary & Honey | Pita Bread
Pork Chops with Cumin | Roasted Potatoes
DESSSERT
Sugar Apple Ice Cream
Chocolate Eggplant Cake
Passionfruit Pavlova
Mango and Ginger Mascarpone Tarts
Sweet Potato Ice Cream
Simple Chocolate Layer Cake
Lemon & Ginger or Grapefruit Sorbet
Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2018 / Fontaine-Pajot
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
26 FeetDraft
5 FeetType
CatamaranCabin 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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