KRAZY KAT Yacht Charter Catamaran
About
'Krazy Kat' is the first of the brand new, Fountaine Pajot Samana 59 models to be offered for charter in the BVI! Achieving the perfect blend of space and intimacy, Krazy Kat will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments. Designed for any style of cruise you desire, Krazy Kat transforms ordinary life onboard into a once-in-a-lifetime experience of luxury, serenity and freedom. Krazy Kat has been carefully designed to create spaces that cater to all guests, from the most lively social gathering to the most relaxing moments of solitude. It has a flybridge with breathtaking dimensions… the largest in its category! The flybridge offers plenty of wrap-around seating for everyone in your group as well as two huge sun beds toward the aft. There is also a decadent foredeck with recessed seating and modular sunbathing stations. The expansive aft deck has a huge dining table where the entire group can dine together al-fresco. The sliding aft doors seamlessly open into the salon to create an ideal, indoor/outdoor environment. Krazy Kat is the popular 'galley up' layout so guests can enjoy lounging in the comfortable saloon, while watching the chef prepare their epicurean delights! The layout of Krazy Kat fully embodies the French way of life that celebrates the philosophy of 'carpe diem.' Below deck, Krazy Kat has 4 beautiful double cabins, accommodating 8 guests. The master suite is to starboard aft, with a huge walk-around Queen bed, and a stunning en-suite bath. There are three other beautiful guest cabins, all with walk around Queen beds and en-suite heads. Krazy Kat also has a single forepeak cabin port (traditionally reserved for crew) with two bunk beds that can be used by one single adult or but up to two kids, age 12 and under. The forepeak cabin is fully air conditioned and has its own head. However, it is only accessible from a hatch in the top deck. Enjoy all the pleasures of sailing and have an amazing time with your guests on Krazy Kat, a phenominal example of the new Samana 59! *Photos are of 'Krazy Kat' taken by the crew at the Annapolis Boat, formal/professional photos will follow*
Guests
8Cabins
4Crew
2Size / Year Built / Builder
61.0 Ft / 2021 / Fountaine-Pajot
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
4 Queen cabins with ensuite heads (5th Queen cabin is reserved for crew).
Amenities
Onboard Entertainment
Water Entertainment
- Walker Bay 450 RIB with 75 hp outboard
- 2 x inflatable paddle boards
- 1 x 2 person 'Crystal Kayak' - clear bottom kayak so you can see the reef below!
- 2 x Sublue Navbow sea scooters
- 1 floating dock/mat and 3 floating chairs
- Inflatable towable tube
- 1 x Subwing
- Wakeboard
- Kneeboard
- Adult and child snorkel gear
- 1 x casting rod
- 2 x trolling rod
Scuba Diving
Technical Details
Charter Types
Rates
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $30,900 | $31,900 | $32,900 | $33,900 |
| $30,900 | $31,900 | $32,900 | $33,900 |
| $33,900 | $34,900 | $35,900 | $36,900 |
| $33,900 | $34,900 | $35,900 | $36,900 |
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
Cameron Channing
Born in South Africa, and growing up on a safari near the coast, Cameron has always been on or near the water. After starting out in the South of France working as a deckhand on Super Yachts he focused his attention on becoming a captain himself.
Cameron is an accomplished sailor with over 60,000 sea miles under his belt on a range of vessels. This was achieved through yacht deliveries along the African coast, charters in the Mediterranean and now three years of navigating the waters of the Caribbean.
Cameron has a passion for the ocean and all it has to offer. He loves water sports and is a keen fisherman, both with a rod and a spear. He loves to go out and hopefully return with something delicious to toss on the BBQ or ‘BRAAI’ as he would say.
Cameron is an RYA yacht master, PADI Dive Master and qualified sailing instructor.
Jada Dickie
Jada grew up in the city of Toronto and worked for many years in the restaurant industry. She completed her degree in Hospitality and Tourism Management at Ryerson University in 2018 which equipped her with many important skills and professionalism to bring to the charter world.
Jada has worked as a chef on board an array of vessels for the last 5 years. She feels inspired by cooking and loves to impress her guests with carefully prepared and beautifully presented dishes. Her favourite part of working as a chef is that the options are unlimited when it comes to creating menus, playing with different ingredients, preparing a variety of cuisines and learning new skills.
Jada has worked on yachts in Croatia, Greece, Montenegro, The Bahamas, Antigua, Saint Vincent, Saint Marten and The BVI. Above all she loves to travel and explore new destinations. Being able to combine her passion for food and travel and turn it into a career is the perfect match.
Cam and Jada have worked together for the last four years and truly love what they do. They often receive comments on their impeccable teamwork and have got a system for running smooth and light-hearted charters. They are generous to a fault and do anything they can to go above and beyond for their guests. It is common for them to become good friends with each guest they welcome on board and make everyone feel right at home.
Menu
Jada’s Sample Menu 2021/2022
Fully customizable and catered menu to all allergies and dietary preferences. Creative and delicious cocktails and
wines are offered with each meal.
Breakfast
All breakfasts are accompanied with our deluxe coffee bar that offers freshly brewed coffee, a fully equipped espresso station and an arrangement of teas both hot and iced.
Fresh fruit, yogurts and granola are offered at each breakfast.
Freshly baked cinnamon rolls made from scratch with gooey cream cheese frosting
Avocado smashed toast topped with heirloom tomatoes, feta crumble, pickled red onions and a poached egg served with bacon/sausage
Smoked salmon and cream cheese bagels topped with capers, red onions and fresh dill
Cinnamon brown sugar French toast made with thick brioche topped with freshly made berry compote and whipped mascarpone served with bacon/sausage
Oven-baked cheesy omelet with sun-dried tomatoes, mushrooms and scallions, served with toast, bacon/sausage
Three cheese quiche infused with truffle served with breakfast potatoes and arugula
Lunch
Beer battered baja fish tacos served with spicy Mexican bean salad
Sesame crusted ahi tuna poke bowls in a citrus ponzu dressing atop a bed of quinoa served with pickled ginger, avocado, mango, edamame and seaweed salad
Zesty cajun chicken caesar salads served with freshly baked rosemary sea salt focaccia
Vietnamese with crunchy vegetables, grilled salmon in a miso glaze
Catch-of-the-day fish sandwiches, blackened on the grill on homemade brioche buns served with home fries
Roasted red pepper infused chicken enchiladas baked to perfection and served with fresh guacamole and tortilla chips
Dinner
Shrimp linguine in a cherry tomato garlic white wine sauce served with garlic bread and side salad
Mahi Mahi atop a bed of coconut rice covered in mango salsa served with broccolini
Green Thai curry with pan-seared grouper and homemade garlic and herb naan bread
Pan seared Halibut with wild rice and sauteed carrots with a coconut rum molasses sauce
Surf n’ Turf with ribeye steaks cooked to your liking and fresh lobster served with roasted sweet potatoes and vegetables
Pan-seared brown butter scallops in a garlic lemon sauce served with truffle mash
Happy Hour Appetizers
Bacon-wrapped jalapeño poppers with a paprika aioli
Pork and vegetable gyoza served with a sweet chili sauce
Fresh ceviche served with tortilla chips and vegetables
Charcuterie boards with an arrangement of specially selected cured meats and cheeses
Cheesy quesadillas with a spicy black bean dip
Conch fritters with chipotle aioli
Desserts
Zesty key lime pie with whipped cream
Vanilla creme brûlée
Bailey’s infused chocolate mousse
Rum fudge pie with a graham cracker crust and fresh mint
Pina colada cake with toasted coconut flakes
Specialty Cocktails
Espresso Martini with Irish cream
Aperol spritz with a twist
Spicy watermelon margarita
Grapefruit gin fizz
Citrus bourbon side car
Guests
8Cabins
4Crew
2Size / Year Built / Builder
61.0 Ft / 2021 / Fountaine-Pajot
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
31 FeetDraft
5 FeetType
CatamaranCabin beds
4 Queen(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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