ETHER Yacht Charter Catamaran
About
Ether is a BRAND NEW 2022 Lagoon 50 Luxury Catamaran with the most sought after Captain and Executive Chef in the Caribbean. No expense was spared outfitting this highly appointed yacht with premium high-end amenities and water toys. Ether’s award winning open concept design offers an abundance of space similar to that of super yachts including four individually climate controlled Queen cabins each with their own private showers and baths surrounded by beautiful stone, wood and leather finishes comfortably accommodating up to 8 guests. Ether’s Executive Chef will prepare the most delicious meals for you and your guests while Captain Richard finds the perfect cove or private beach to explore on paddleboard, snorkel, scuba, waterski or just lounge on one of Ether’s 3-stories enjoying the 360 panoramic views of paradise. We can’t wait to see you on board!
Guests
8Cabins
4Crew
2Size / Year Built / Builder
50.0 Ft / 2022 / Lagoon
Accommodations
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
Amenities
Onboard Entertainment
Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Water Entertainment
Scuba Diving
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
Richard is a PADI Dive Master
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 |
| $27,000 | $28,000 | $29,000 | $30,000 |
| $27,000 | $28,000 | $29,000 | $30,000 |
| $27,000 | $28,000 | $29,000 | $30,000 |
| $27,000 | $28,000 | $29,000 | $30,000 |
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 Richard Vincent
• Yacht Master Ocean/Offshore
• AEC1 (Approved Engine Course)
• Powerboat Level II
• RYA VHF Radio
• PADI Dive Master
• STCW renewal- to be completed by 16 September • ENG1 renewal- to be completed on 7 September
Completed the following OOW modules • Efficient Deckhand
• GMDSS
• HELM Management
Chef Dominique Vincent
• Certificate in Culinary arts- Ashburton Chefs Academy • RYA Day Skipper
• Powerboat level II
• RYA VHF Radio
• STCW renewal- to be completed by 16 September • ENG1 renewal- to be completed on 7 September
Richard and Dominique Vincent are a dynamic, energetic married couple from Johannesburg , South Africa. They are truly the definition of a team and play to each other’s strengths. They are never in competition with each other and if the one sees the other needs help, they will quickly step into support.
These amazing qualities translate excellently to the charter environment. Their main focus, based on 5 years chartering in the Caribbean, is the client’s happiness. As natural hosts they go out of the way to ensure both the satisfaction and happiness of the guests. This attitude coupled with their efficient planning and organizational skills, makes for trouble free, enjoyable charters.
Richard is naturally friendly, passionate and has excellent social skills. He exudes confidence and he instils a sense of safeness in others. He is a natural leader but is equally prepared to roll up his sleeves and do what needs to be done to get the job done. Richard is comfortable in meeting the demands of his position and is always thinking ahead to ensure a stunning charter for his guests.
Dominique is a natural nurturer and loves to feed people with quality, attractive and tasty dishes. After her training at Ashburton, UK and being chef on charter boats serving 100’s of delicious meals, Dominique has discovered that her passion is to cook for others. To this end she has spent the last 2 years experimenting with new dishes, working with different spices and flavours and presenting mouthwatering meals making the recipients come back for more. A true gift. Her quiet, easy-going nature makes it easy to interact with her and she is a calming influence in any situation.
Together this couple have an A class work ethic and their professional conduct has made them a favourite in the charter environment, both with guests as well as colleagues.
<b>Crew fully vaccinated<b/>
Menu
Chef Dominique's Sample Menu
Breakfast
FRUIT JUICE, FRESH FRUIT, YOGHURT, CEREAL AND GRANOLA WILL BE SERVED WITH BREAKFAST EVERY MORNING
CARAMELISED BANANA PANCAKE STACK SERVED WITH CRISPY BACON AND MAPLE SYRUP
BAKED EGGS IN A HEARTY TOMATO SAUCE, SERVED WITH BREAKFAST POTATOES
HONEY OAT MUFFINS AND FRESHLY BAKED CROISSANTS EGGS BENEDICT
CREAM CHEESE AND SMOKED SALMON BAGELS BREAKFAST QUICHE
BREAKFAST BURRITO
Lunch
SEARED TUNA STEAKS AND NICOISE SALAD SERVED WITH FRESHLY BAKED BREAD
GRILLED CHICKEN SKEWERS AND MEDITERRANEAN COUSCOUS SALAD SERVED WITH FRESHLY MADE PITAS
BLACKENED FISH TACOS WITH CILANTRO AND AVOCADO SAUCE SERVED WITH MANGO SALSA
CHEESE BURGERS IN PARADISE
PULLED PORK SLIDERS WITH BALSAMIC SOY SAUCE SERVED WITH CITRUS PINEAPPLE SLAW
GRILLED CHICKEN AND PINEAPPLE SALAD SERVED WITH FRESHLY BAKED BREAD
CARIBBEAN BEEF PASTY SERVED WITH SALAD
DINNER
Appetisers to start
BAKED FETA AND OLIVE BRUSCHETTA TRIO OF FLAT BREADS
-GARLIC AND HERB
-TOMATO AND BASIL
-FIG AND PROSCIUTTO
SPINACH AND RICOTTA CHEESE RAVIOLI IN A WHITE WINE SAUCE BLACKENED SHRIMP CAESAR SALAD
PORK DUMPLINGS
COCONUT SHRIMP WITH THAI PINEAPPLE CHILI SAUCE
BEETS AND GOATS CHEESE SALAD
Main course
GRILLED MAHI MAHI SERVED WITH COCONUT RICE AND VEGETABLE PARCEL PORK TENDERLOIN SERVED WITH SWEET POTATO MASH A SPINACH AND FETA SALAD
SURF AND TURFGRILLED BEEF FILLET AND LOBSTER TAIL SERVED WITH POTATO GRATIN AND ROASTED BRUSSEL SPROUTS
BAKED SALMON SERVED WITH MINT AND PEA RISOTTO
SEAFOOD PASTA IN A HOMEMADE PASTA SAUCE
RACK OF LAMB WITH HERB CRUST SERVED WITH OVEN ROASTED POTATOES AND GRILLED ASPARAGUS
Dessert
CREMBRULE
CHEESE CAKE
MILK AND COOKIES
FLAMBEÌ BANANA CREPES SERVED WITH CREAM CHOCOLATE BROWNIE AND ICE CREAM
KEY-LIME PIE
Guests
8Cabins
4Crew
2Size / Year Built / Builder
50.0 Ft / 2022 / Lagoon
SCUBA
Onboard
Catamaran specifications
Beam
27 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 8 knots, Max Speed 14 knotsCabin beds
3 Queen(s), 1 Double(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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