Size / Year Built / Builder
90.0 Ft / 2008 / Sunseeker
Sleeps 10 guests in 4 ensuite cabins.
- Master Cabin with king size bed
- VIP Cabin with queen size bed
- Cabin with twin beds and a pullman
- Cabin with twin beds and a pullman
- 1 x 2020 Jet ski season spark 2 up
- 1 x 2019 Jet Surf
- 2 x Seabobs
- 1 x Paddleboard
- 1 x tube
- 1 x party island 4 seater
- Snorkeling gear
- Beach toys
- Beach Gazebo set up with chairs
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.
CAPTAIN: Dominic Strydom
Captain Dominic Strydom is from Johannesburg, South Africa, where he was raised in a large family – one of 5 kids - and as he grew up, discovered his passion for travel. After high school he worked as a graphics designer/ photographer in South Africa where he joined Carnival Cruise Lines as a graphics designer. In this role he created a new look for the brand and managed the printing and advertising operations onboard.
Seeing the beautiful yachts in St Thomas, Dominic made a decision to pursue training to become a yachtmaster. He worked as a mate/engineer on a 100ft yacht where he excelled and worked his way up to Captain. He went on to run two other charter vessels before joining Catalana, transitioning the yacht from private use to welcome charter guests.
Dominic has sailed extensively all the way up and down the USA East Coast, the Bahamas, Turks and Caicos, and the entire Caribbean from the Virgin Islands down to Grenada.
When he’s not at sea, Dominic enjoys kite surfing, diving and motocross, and is looking forward to the arrival of a wee one and becoming a first-time dad.
CHEF: Fernando Gomez
Fernando Gomez grew up in the small town of Canelones, Uruguay and started his culinary journey at the early age of 14 as an apprentice to the pastry chefs at Maxinel, one of the largest and most popular bakeries in Uruguay. He eventually became manager of the entire baking operation.
With an unquenchable desire to develop his culinary skills, Chef Fernando went on to master his craft at the Crandon Institute of International Gastronomy where he received classic training and learned to perfect his culinary techniques in French, Italian, and Latin cuisines. He later moved to Greenwich, Connecticut where he continued to refine his skill set by working for a variety of American restaurants including: Hotel Americano, Rocking Raw Vegan, Sweetgrass Farm to Table, Jack’s Steak House, and Bianco Rosso.
In 2009 Fernando had the opportunity to work with celebrity Chef Brian Aaron at Aaron’s Catering in Miami where he learned the skills of serving high-end clients, such as Chris Bosh, the entire Miami Heat team, Sony music executives, the Kardashians and other celebrities. Now Chef Fernando is taking his talent out to sea, providing incredible culinary experiences to guests aboard luxury private yachts, broadening his reputation as an exceptionally talented chef for discriminating clientele.
Chef Fernando continues to follow his passion for food with great creativity and love for his craft. His specialties include Italian, French and Mediterranean cuisine as well as Asian and a variety of vegan options.
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.