ISLAND GIRL Yacht Charter Motor Boat
ISLAND GIRL Yacht Charter Motor Boat
Accommodations
ISLAND GIRL accommodates 6 guests in 3 staterooms. Master King is aft with ensuite his/her heads and full entertainment center. One Guest VIP and one guest stateroom each with queen bed and full ensuite heads.
The galley counter tops are garnite and the main counter has been extended aft to include a lighted china cabinet with beveled glass inserts for great see-through dinnerware storage.
The dinette table is also made of granite for great country-kitchen style breakfast dining.
The main salon has a 42' Wide-screen TV in a custom raised panel cabinet with a lift. The TV can be viewed in the up or down position.
The aft deck has covered alfresco dining with ample seating for 6-8 guests. New decking is cork based to keep it cool and comfortable for barefooted guests!
Layout
Ammenities
Technical Details
VHF Radios
GPS System
Cellular Phone
For Bahamas charters - guests can purchase SIM cards that will operate throughout the yacht
Charter Types
Crew Profile
Lizzie Wilkins Chef/Mate
Captain Lee Dixon
Lee was born and raised in England. He has been a captain for the past 21 years. Before coming to live in the United States and become a US citizen he sailed all over the world. Lee has been the captain on ISLAND GIRL for the past 10 years, chartering in New England and the Caribbean. His vast yachting and charter experience gives him the expertise to manage any situation with ease. His skill and professional demeanor have been honored with praise from all of his previous guests. Lee's ability as Captain and Host of ISLAND GIRL has resulted in lifelong friendships and many repeat guests for a return fun-in-the-sun charter. Join Captain Lee aboard ISLAND GIRL in the Bahamas, Caribbean or New England, for an unforgettable charter vacation.
Chef/Stew Liz Wilkins
Cathrina Wilkens, more affectionately known as Lizzie, was raised in South Africa with two obsessions; cooking and the ocean. Before she could read she could wield a potato peeler. She loved being in the kitchen with Mom and Grandma, cooking up a storm and preserving all the fruits of their farm in Pretoria. She says, “Grandma’s kitchen opened first thing in the morning when Grandpa’s feet hit the ground. The daily menu was fit for a 5-star restaurant. School holidays, she traded her apron for a swimsuit and the beaches of Durban, where she swam in the ocean from morning till evening with brothers, sisters and Dad.
Lizzie has been wielding that potato peeler in restaurants, hotels, lodges and yachts ever since. She has been an apprentice to top chefs around the world. She has traveled throughout Europe, England, America, Africa, Oman and the Caribbean to assimilate flavors and techniques. She explains her innovative ‘Liz Style’, “I take a taste of all the places I have been and fuse that into one dish. I love Asian flavors so there is always a hint of Asia in my dishes. My menu is healthy, light, with an explosion of flavors.”
Lizzie is a precious asset on ISLAND GIRL. She has lots of experience with special diets and requests and goes out of her way to make sure the guests are happy and their taste buds are even happier. She is thrilled to be aboard ISLAND GIRL because she believes a great crew makes the charter extra special, and the crew aboard ISLAND GIRL is superb.
Water Entertainment
*** Sea Doo not available in New England summer 2019 Or BVI area.
Scuba Diving
Onboard Entertainment
4G WI-FI
Ipod Docking Stations throughout
Full entertainment centers in each stateroom
Music Library
All new soft furnishings interior and exterior!
New paint 2018
Wine cooler
4 ice makers!
1000 count Egyptian cotton linens
Menu
Menu Selection and 7 day Sample Menu
Breakfast Buffet :
(Depending on availability of fresh produce the following dishes will be served every morning)
Homemade honey crunch Muesli and yogurt
Fruit or Green Health Smoothie
Fruit Platter
Cheese Platter
Cold Meat Platter
Fresh Pastries, muffins and bread
Breakfast dishes that can be requested by Guest
Omelets, Scramble, boiled, poached or sunny side up eggs
French Cinnamon Toast
English breakfast – Bacon, Scramble, poached or sunny side up eggs, grilled tomato and mushrooms
Soups
Beef and Vegetable Soup
Butternut Squash Soup With Cinnamon and Orange Zest Topped with fresh cream (Served hot or cold)
Thai Spice Prawn Soup
Indonesian Coconut Soup
Starters
Beef Fillet Carpaccio served with Olive Oil Capers and Parmesan Cheese
Chicken Liver Pate served with Toast
Pan Seared Sea Scallops, Sautéed Spring Cabbage With Bacon, Mango Dressing And Broccoli Shoots
Tomato And Galician Prawn Salad With Avocado Salsa
Baby Octopus Salad
Tomato, Fresh Sweet Basil and Mozzarella Cheese Drizzled with Olive Oil And Balsamic Reduction
Fish Dishes
Steamed Smokey Sea-Bass With Candied Egg Plant Puree, Pak Choy And Egg Plant Chips
Herb Crusted Cod Fillet With Spicy Homemade Ketchup and French fries
Grilled Butter Black Pepper Capers Salmon with Basil Roasted Baby Potato's and Asparagus
Pan Seared Fillet Of Wild Turbot With Roasted Aubergine Puree, Capers And Black Olive Sauce
Red Mullet With Spicy Peppers, Chorizo And Black Olives
Lobster Tail Salad With Sweet And Sour Dressing, Pickled Daikon And Ginger Salt
Meat Dishes
Wagyu Beef With Smoked Pommes Puree And Roasted Artichokes
Organic Oven Roasted Chicken Breast With Spinach And Sun-Dried Tomato Relish
Rosemary and Garlic Lamp Shank With Roasted Vegetables
BBQ Rack Of Lamb Spiced with Caribbean flair With BBQ Plantain and Garlic Roasted Green Beans
Chicken Fillet Stuffed with Bree Blue Cheese Wrapped in Bacon Served with Asparagus and baby Potato's saute in garlic butter
Slow Braised Loin Of Veal, Parsnip Puree, Purple Sprouted Broccoli, Silver Skin Onion And Red Wine Sauce.
Grilled Beef Fillet Marinated in Fresh Rosemary and Olive Oil With Mustard Mash Brown Mushroom And Baked Garlic Puree
Caribbean Style Buffalo Wings Served with Grilled Vegetables
Desserts
Homemade Cognac Chocolate Mouse With caramelized Cherry's
Homemade New York Style Cheese Cake
Creme Brulee
Ice Cream And Fruit Platter
Key Lime Pie
Carrot Cake
Family Style Menu
Day 1
Lunch - Greek Salad: Lettuce, Cucumber, Tomato, olives and Feta Cheese
Fresh Local Fish Grilled to perfection in a freshly squeezed lemon juice and fresh herb sauce
Butter and Black pepper Sautéed Asparagus
Cinnamon Sweet Potato Chips
Dinner – Scottish Pie made with ground beef and fresh vegetables and topped with creamy mash potato
Steamed Peas
Green Salad - Lettuce, Tomato, Cucumber, fresh Cilantro, avocado drizzled with fresh lemon Juice
Day 2
Lunch – American Style Chipotle Burritos with the following fillings:
Tender BBQ Chicken breast strips
Pepper steak strips
Stir-fry Vegetables - Mushrooms, sugar snap peas, Green, red, yellow peppers
Black beans
Guacamole, Salsa and fresh sour cream.
Dinner – Sweet basil pesto pasta with roasted pine nuts
Butter roasted Scallops served on the side
Power green Salad – Baby Spinach, Raw chopped broccoli, Cucumber, Tomato, mixed raw nuts and freshly
Chopped Cilantro, parsley and sweet basil
Day 3
Lunch – Grilled Calamari or shrimp Salad – Grilled Calamari, Lettuce, Cucumber, Blue or Feta Cheese, Dried Cranberry’s drizzled with olive oil and freshly squeezed lemon juice
Dinner – Grilled Steak served with steamed vegetables
Day 4
Lunch – Grilled, Lemon and Fresh herbs Chicken breast
Couscous with finely chopped peppers, butternut and fresh herbs
Beet Salad with lemon juice, olive oil, fresh mint and cilantro
Dinner - Steak and Vegetables Kebabs Served with Mix salad
Day 5
Lunch – Build a burger day – Homemade beef patties with the following toppings to build a Juicy Burgers
Lettuce, Tomato, Cucumber, Sliced Chees, Pineapple rings and grilled pepper mushrooms
Served with Sweet potato Chips
Dinner – Grilled Salmon, asparagus, butternut rings and a Green Salad – Mixed Lettuce,
Fresh herbs, snap peas, Cucumber and cherry tomato’s
Day 6
Lunch – Greek cuisine – Homemade humus , Best Guacamole and tatiki dip served with cucumber sticks, carrot sticks, lettuce,raw broccoli.
Beef kebabs and Couscous
Dinner - Chicken schnitzel with mushroom sauce served with steamed vegetables and baked potato and sour cream
Day 7
Lunch – Smoked Salmon and blue cheese, cranberry Salad – Mixed Lettuce, tomato, cucumber, dried cranberry and raw nuts topped with smoked salmon and blue cheese
Dinner – Roasted Rosemary Leg of lamb served roasted vegetables and roasted potato cubes with Rosemary Gravy
Rates
| Minimun | Maximun |
| $22,000 | $22,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest
categories among other charter related expenses.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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SIMILAR YACHTS TO ISLAND GIRL
TEMPTATION
Size: 75.0 Ft
Builder: Hatteras
Year: 2004
Number of Crew: 2
$19,500 - $21,500 / Week Plus ExpensesLearn more
H2 GROUP
Size: 75.0 Ft
Builder: Sunseeker
Year: 2000
Number of Crew: 2
$27,000 - $30,000 / Week Plus ExpensesLearn more
HOYA SAXA
Size: 75.0 Ft
Builder: Princess, UK
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Number of Crew: 2
$27,000 - $35,000 / Week Plus ExpensesLearn more
TWINS
Size: 75.0 Ft
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Year: 2008
$26,000 - $31,000 / Week Learn more
