Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2018 / Fontaine-Pajot
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
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
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| 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”
Chef Ashley Nixon
Ashley grew up in a beach town in Florida and fell in love with the water at a young age. She has a profound love for nature and animals and enjoys anything outdoors. She is also an advanced NAUI scuba diver with a specialty in fish ID. In her twenties Ashley started working on yachts which was where she found her calling. In this industry Ashley has combined her love for the water and her passion for travel. She has done charters seasons in the Bahamas, Alaska, the Caribbean and the east coast of the United States. Having visited 23 countries, she loves to share the knowledge and culture that she’s gained along the way.
She lives a healthy and active lifestyle, and her cooking reflects that preparing healthy but tasteful dishes. She specializes in fish and seafood but her love of the culinary arts shines through in all of her dishes. From breakfast to dinner’s desert Ashley does not disappoint.
Menu
DAY BREAK
Eggs Benedict
Poached Egg, Canadian Bacon, Hollandaise on Toasted English Muffin w/ Fresh Fruit
Breakfast Skillet
Cheddar Scrambled Eggs, Home Potatoes, Bacon w/ Fresh Fruit & Fresh Baked Banana Bread
Mushroom & Onion Quiche
Crimini Mushrooms, Vidalia Onion Served w/ Fresh Fruit
Lox & Bagels
Smoked Salmon, Cream Cheese, Tomato, Red Onion, Capers & Fresh Fruit
Banana Pancakes
w/ Fresh Bananas, Walnuts, Maple Syrup & Bacon
Cheesy Mushroom Omelet
w/ Home Potatoes, Bacon & Fresh Fruit
French Toast Platter
w/ Sausage & Fresh Fruit
MID DAY
Crab Cakes
Garden Greens, Balsamic Glaze & Fresh Baked Bread
Mahi Pineapple Cilantro Tacos
Avocado, Black Beans, Sour Cream, JalapenÌ?o, Fresh Salsa & Tortilla Chips
Sandwich Platter
Fresh Baked Bread, Assorted Gourmet Meats & Cheeses, Lettuce, Tomato, Onion, Pickle w/ Slaw & Potato Chips
Seared Ahi Tuna Salads
Fresh Greens, Tomato, Red Onion, Cucumber, Parmesan, Balsamic Glaze w/ Pickled Ginger & Wasabi
Mushroom Swiss Burger
w/ Slaw & Homemade Garlic Pickle Spear
Grilled Shrimp & Pineapple Skewers
w/ Baked Mac & Cheese, Kiwi Feta Salad & Garlic Bread
Brie Grilled Cheese
w/ Caramelized Onion, Crispy Bacon, Slaw & Homemade Garlic Pickle Spear
HORS D'OEUVRES
Coconut Shrimp
Served w/ Dijon Honey Mustard
Caprese Salad Skewers
Fresh Mozzarella, Fresh Basil, Cherry Tomato, Balsamic Glaze, Olive Oil
Gourmet Cheese & Fresh Fruit Plate Caribbean Coconut Mahi Ceviche
w/ Fresh Tortilla Chips
Baked Goat Cheese Sweet Mini Pepper Bites
Crab Stuffed Mushrooms
Fresh Tomato & Avocado Salsa
w/ Fresh Tortilla Chips
MAIN
Blackened Snapper Filet
w/ Mango Salsa, Seasoned Quinoa, Asparagus & Seared Cherry Tomato
Shrimp Scampi
w/ Pasta, Creamy Gorgonzola Fresh Garden Salad & Garlic Bread
Filet Mignon
w/ Garlic Mashed Potato, Bacon Wrapped Asparagus & BeÌarnaise
Pan Seared Sea Scallops
w/ Grand Marnier Sauce, Creamy Risotto, Zucchini & Squash Medley
Honey Garlic Ginger Glazed Salmon
w/ Steamed Rice, Snow Peas & Carrots
Lobster Tail
w/ Garlic Herb Butter, Cob Corn & Sweet Potato Fries
DESSERTS
Creme BruÌ?leÌe
w/Fresh Berries
Snickers Cheesecake Bananas Foster
w/ Vanilla Ice Cream Scoop
German Chocolate Cupcakes Mini Bakes Apple Pies
w/ Vanilla Ice Cream Scoop
Coconut Panna Cotta
w/ Strawberry Sauce
Key Lime Cheese Cake
w/ Raspberry Sauce
SHIP'S BAR
Vodka - Tito’s
Gin - Bombay Saphire
Dark Rum - Cruzan
Tequila - Hornitos Plata
Whiskey/Bourbon - Bullet
Scotch - Balvenie
Bailey’s Irish Cream
Kahlua
Aperol
Fernet Branca
Gran Marnier
Misc cruzan flavors and other cordials
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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