SERENDIPITY Yacht Charter Catamaran
Guests
8Cabins
4Crew
2Size / Year Built / Builder
62.0 Ft / 2009 / Sunreef Yachts
Accommodations
2 Queen Cabins, 1 Twin Cabin, 2 bunk beds. Crew sleeps in the Port Forward Cabin. Serendipity is best suited for 6 adults, and 2 small children. The VIP cabin is the starboard stern cabin. The port midship bunk cabin is suitable for 2 children under the age of 10. The bunk cabin must share a head with the port stern cabin.
Amenities
Onboard Entertainment
Free weights
4 Bean Bags
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2022 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $28,000 | $29,000 | $30,000 | $32,000 |
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
After spending just a few minutes with Hylton and Amy you will pick up on their passion for the ocean. Growing up on the East Coast of South Africa meant their childhoods were both full of outdoor adventures, with family and friends, along the coastline. Hylton and Amy have spent the last 7 years together on the ocean running SCUBA trips, spearfishing trips, whale swimming trips, line fishing trips as well as term and adventure yacht charters. Three of these years were spent living in the remote islands of Tonga in the South Pacific, this has taught them a lot about enjoying and appreciating the simple things in life. What they enjoy most is sharing their passion for the ocean with others, those new to it and those who are already ocean souls like themselves.
Hylton has covered many miles in his sailing career which started off 10 years ago delivering sailing yachts from South Africa to various parts of the world. Hylton is a certified freediver, SCUBA dive master, in-water whale swim guide and RYA yacht master. The minute you meet Hylton you will catch on to his passion for spearfishing, fishing and freediving. His charisma and enthusiasm will make everyone feel at home onboard. He is an extremely competent Captain and in water guide and will be sure to share any knowledge about freediving and spearfishing to those who are interested.
Amy is a certified Rescue SCUBA diver, freediver, in-water whale swim guide and has her honors degree in Marine Biology. She is very confident in the water and will always be willing to take guests out to find some interesting creatures or critters to observe. She would love to share any knowledge to inquisitive minds, no matter how young or old. Her passion and bubbly personality make her an instant hit with guests. She has completed 2 Atlantic crossings and has thoroughly enjoyed living onboard sail boats for the last 4 years around the Caribbean.
Amy and Hylton both enjoy spending time in the galley. They have picked up recipes from the South Pacific, Indonesia, South Africa and the Caribbean that they will share with you during your stay. They love to create delicious meals that are sure to please the taste buds. One of their favourite parts of their lifestyle is being able to selectively catch what they cook and create fresh and delicious meals onboard or over a beach bonfire.
The crew cannot wait to have you onboard. There will be many stories told and laughs had, but most of all they cannot wait to share our beautiful oceans with you.
Menu
MENU:
WAKE UP TO WONDERFUL:
BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad.
SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce.
CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.
BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.
BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.
CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.
SCRUMPTIOUS MID-DAY PAUSE
SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.
BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.
FIESTA OF FLAVOR: Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.
AHI TUNA SALAD: Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.
PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.
KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.
AFTERNOON REFRESHMENTS
PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction
FOCACCIA freshly baked with boat made hummus
OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime
CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit
SUSHI rolled on board with freshly caught fish
LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce
ALFRESCO EVENINGS.
THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro.
COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.
LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.
BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.
OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.
PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.
SCRUMPTIOUS DESSERTS
BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.
VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote
DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries
DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot
DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries
PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut
ISLAND COCKTAILS
PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg
PINA COLADA: Rum, pineapple juice and coconut juice
DARK N’ STORMY: Rum, ginger beer and bitters
GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint
ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water
Guests
8Cabins
4Crew
2Size / Year Built / Builder
62.0 Ft / 2009 / Sunreef Yachts
SCUBA
Onboard
Catamaran specifications
Beam
30.9 FeetDraft
4.9 FeetType
CatamaranSpeed
Cruising Speed 8 Knots, Max Speed 12 KnotsCabin beds
2 Queen(s), 1 Double(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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