LIQUID ZEN Yacht Charter Catamaran
Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2022 / Lagoon
Accommodations
5 Cabin Version:
3 Queen en suite Staterooms and 1 twin bunk cabin available for guests.
Crew takes port forward queen stateroom
*Crew are willing to move cabins at special request for a fee
Amenities
Onboard Entertainment
Water Entertainment
Floating Dock 10'x10'
Noodles
Sub- wing
Kanjam
Ladder Golf
TV/Movie Projector
Soundboks Bluetooth Speaker
Scuba Diving
Navigator Mask & Semi Dry Snorkel
Tank Rails & Racks
Dive FlagsScuba Pro BCD Level
Scuba Pro MK2/R095 Regulators
Scuba Pro R095 Octos
Scuba Pro 2 gauge consoles
Soft Weights
Wrist Compasses
Tank Boots
Additional dives $50 per dive per person.
Online course required before charter commences.
DSD Course $200
Open water Referral $400
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 |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
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
We are a Captain/Chef duo from the US who are coming off our fourth season working as a team in both the Mediterranean and the Virgin Islands. We met in the summer 2019 in Croatia and then moved to the Virgin Islands for the 2019-2022 seasons. Here is a little bit about each of us!
Captain Michael Wilson
QUALIFICATIONS
-RYA Yachtmaster Coastal (BOSS Sailing, Hamble, UK Apr ‘19)
-Quarterdeck Academy (Split, HR May ‘19)
-AEC 1 & 2 (Bluewater Yachting, Palma Oct’19, MPT, FL Oct’20)
-STCW (Maritime Safety Academy, FL Oct’19)
-USCG 100T Masters License
-Dive Instructor (Coconut Tree Divers, Roatan Oct'21; DM at Blue Magic Scuba, Cozumel Oct’20)
Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. He graduated from TCU with a Masters of Accounting and Bachelors in Finance and worked in Oil & Gas in Houston. After working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He fell in love with sailing while in the BVIs and Southern Caribbean and then completed his RYA Yachtmaster in the UK in 2018. He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and got his Divemaster in Cozumel and then his Instructor License in Roatan. When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!
Chef Casey Strickland
QUALIFICATIONS
-STCW 10
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-Ashburton Culinary Academy Yacht Chef Certificate
Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, all-inclusive golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm” and caught the travel bug - bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures and all things food!
She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and focuses on cooking fresh and healthy dishes incorporating local delicacies with the freshest produce. She has been a yacht chef and hostess in the Mediterranean and Caribbean . Last year she attended Ashburton Culinary School Yacht Chef Program in England to hone her skills!
While onboard with Michael and Casey, guests will be encouraged to visit the “must see’s” but also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. They are excited to continue providing unforgettable experiences around these beautiful islands. They also love helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera.
<b>Crew fully vaccinated<b/>
Menu
Chef Casey's Sample Menu
Breakfast
served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries
Eggs Benedict with Canadian bacon, poached eggs and creamy hollandaise sauce on an English muffin Huevos
Rancheros with homemade refried black beans, fresh Pico de Gallo, avocado, feta, fried egg
Brioche French Toast with fresh berries and maple syrup served with bacon
Blueberry Pancakes topped with banana and coconut flakes served with sausage patties
Basic B: Eggs your way, bacon or sausage, roasted potatoes, toast
Avocado Toast served with poached egg and burst mini heirloom tomatoes
Artichoke, Leek and Bacon Quiche with greens
Lighter selections of cereal, Greek yogurt parfaits, smoothies, overnight oats, and toast are also available.
Pastries
Banana Nutella Braid
Homemade Strawberry Pop Tarts
Banana Chocolate Chip or Blueberry Muffins Cinnamon Rolls
Scones
Cheese Danish
Lunch
served with chilled water, soda, beer or wine of your choice
Seared Tuna Linguini, homemade pesto, green olives
Char Sui Pulled Pork Bao Buns with a watermelon, mint, pomegranate salad
Chicken Caesar Salad with homemade herb croutons, soft-boiled egg, bacon, parmesan cheese
Crab Cakes with a homemade remoulade and passionfruit slaw
Spicy Salmon Sushi Stacks served with edamame and wonton crisps
Shrimp Fried Rice Pineapple Boats
Carne Asada Tacos with cilantro lime garlic crema served with chips and guacamole
Happy Hour
served with cocktail of the day
Thai Vegetarian Spring Rolls with sweet chili dipping sauce
Crab & Avocado Filo Baskets
Stuffed Mushrooms
Fresh Caught Ceviche: tuna or wahoo cured in citrus, coconut milk, cilantro
Crispy Salted Tostones with a green goddess dipping sauce
Charcuterie: a spread of cured meats and artisanal cheeses with accompaniments
Mezze Board: platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts
Dinner
served with chilled water, soda, beer or wine of your choice
Chermoula Baked Red Snapper with Tabbouleh and Aubergine Caviar
Squid Ink Seafood Pasta, fricassee of cockles, mussels and prawns
Best End of Lamb, dauphinoise Potato, roast vegetables, rosemary garlic oil, madeira jus
Pistachio Crusted Seared Scallops, butternut squash puree, brussels sprouts, pomegranate
Sous Vide Beef Filet with cauliflower puree, roasted fennel, asparagus, garlic and thyme butter
Blackened Mahi Mahi with mango curry, red pepper, mango and cucumber salsa, and coconut rice
Chipotle and Malbec Braised Beef Short Ribs, potato mash, green beans, cilantro
Crab Boil with sausage, corn, shrimp served with roasted broccoli and Creole potato salad
Dessert
Crème Brulee
Luxury Chocolate Tart with black peppercorn ice cream
Key Lime Pie with fresh whipped cream
Honey Panna Cotta with tropical fruit salad
Caribbean Rum Cake
White Chocolate & Cardamon Tart, dark chocolate sorbet, white chocolate snow
Passionfruit and Mango Eaton Mess
Embarkation
St. Thomas
on 2023-04-05
Disembarkation
St. Thomas
on 2023-04-12
Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2022 / Lagoon
SCUBA
Onboard
Catamaran specifications
Beam
28 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
4 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.
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