EBB & FLOW Yacht Charter Catamaran
About
Ebb & Flow is a lavishly appointed and exceptionally well maintained 2016 Lagoon 560, S2 Imagine Edition - the "fully loaded" option. An homage to classic sailing yachts like full exterior teak decks pair harmoniously with modern interior design and a focus on comfort throughout all spaces.
Guests
6Cabins
3Crew
2Size / Year Built / Builder
56.0 Ft / 2016 / Lagoon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
The yacht sleeps up to six guests in three serene well-appointed cabins with expansive natural lighting and ocean views.
~Electric Head (Fresh Water Flush, Toilet Tissue Compatible)
~Dedicated Shower Stall (with wand and seat)
~Air Conditioned (with independent cabin controls)
~Deluxe Linens and bedding with Memory Foam
~Complimentary Toiletries
~Hair Dryer (x3), Straightener, Curler, LED Makeup Mirror
~Calming Oil Diffusers
~Work Desks
~Smart TV
~Fusion Stereo (with Bluetooth)
~USB Charging and 110V Outlet Adapters
Amenities
Onboard Entertainment
Spotify
Large Interior Smart TV (Retractable)
WIFI (Cellular booster Antenna with dual SIM coverage, Public Router)
USB Plugs and Wireless Charging
GoPro Hero 7 Black
Water Entertainment
Wakeboard
Water Ski's (adult and kid's sets)
2 Person Towable Tube
Subwing
Stand Up Paddleboards with Kayak Conversions (3 Single, 1 Tandem)
Floating Mat (8'x5')
Neoprene Sport PFD's, Noodles, Pool Floats
Beach Games: Bocce, Frisbee, Football, Polish Horseshoes
Beach Lounging: 4 Helinox Beach Chairs, Large Beach Umbrella, Waterproof Speaker
Oko Living Premium Yoga Mats (x6)
Exercise Resistance Bands
Hammocks (x2)
Extensive Stock of Board and Card Games
Mermaid Tails (!!!)
Fish and Wildlife Identification Books, Local History Books, General Library
Sailing Instruction is recreational only
Scuba Diving
DIVING ONBOARD is available with Taylor and Margaret - PADI DSD, certified, and full courses. Max 5 dives per week.
There will be a Dive Instructor (Taylor Smith) and Dive Master (Margaret Harrington) aboard that will provide up to 5 dives during an 7 night charter for certified guests. The first 2 are complementary and the final 3 dives are at a cost of $75 per diver per dive. Dive Instruction for non-certified divers is available for additional costs. All certified divers must be medically and physically fit for diving. A Doctor’s release may be required depending on health conditions or concerns. Divers must present diver certification cards.
RENDEZVOUS DIVING with Mark and Sally: December - April. 1 complementary rendezvous dive trip (2 tank) offered per guest. Additional dives can be arranged at guests expense. Gear NOT included.
2 complementary dive for certified divers with Taylor (Instructor) and/or Margaret (Dive Master). Additional dives are $75/person/dive
Gear Rental included.
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
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 Taylor Smith
Taylor grew up in Central Virginia, splitting summers between driving ski boats on the lake and traveling in the family RV to every state with a road to it. After earning a business degree from Appalachian State University with honors, Taylor pursued a passion for living outside of the box. Playing in a touring rock band transitioned to extended trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form. He jumped head first into sailing and within a short period he was a licensed captain living aboard and traveling on his own boat.
USCG 100GRT Master, Near Coastal, Auxiliary Sail
PADI Open Water Dive Instructor
STCW A-II/3 Master
STCW 2010 Basic Safety Training
Emergency First Response Instructor
FCC Marine Radio Operator's Permit
ENG 1
Captain Napkin
Chef/Mate Margaret Harrington
Margaret also hails from the Blue Ridge Mountains of Virginia. She has sailing in her genes from her father who captained classic windjammers in Maine. She began traveling internationally early on and developed a love for traditional recipes and appreciation for the way a good meal can bring families and friends together. Margaret attended the National Outdoor Leadership school before earning her bachelor's degree from the University of Colorado in Boulder. She is a certified yoga teacher and passionate scuba diver. Don’t miss the opportunity to slow down and appreciate nature’s bounty or learn cooking techniques with Margaret.
Qualifications - Margaret
PADI Divemaster
STCW 2010 Basic Safety Training
STCW First Aid, CPR, AED
ENG 1
200HR Yoga Teacher Training
Mermaid
Please Note: An alternate BVI based crew will be on board from December 15 2022 to April 13 2023 Mark & Sally Duncan :
Captain Mark Duncan
Having sailed since a teenager and fished and hiked from a young age, I have a passion for the outdoor life. Always happy, on, next to or in the water!
After years of operations management in the service industry, I embarked on a world tour for 12 months with Sally. We travelled extensively through America, Canada, Alaska, Peru, Australia & New Zealand, returning over Asia. My yachting experience includes cruising in Croatia, Greece, Turkey, the Caribbean from the Bahamas to the BVI’S and the Windward Islands, the Whitsundays, Malaysia and Thailand. Not to mention UK waters, and a Transatlantic crossing. On returning from travelling, I turned the leisure activity I love into a lifestyle. After a season as Flotilla Skipper in Croatia, I have now captained various catamarans and mono-hulls, both as employed crew and for 10 years as an Owner Operator. My passion for the ocean and its wildlife, coupled with an extensive knowledge of the Caribbean and particularly The B.V.I. ensures my guests get a thoroughly immersive experience of the islands. I pride myself in giving charter guests an amazing time.
Chef/Mate Sally Duncan
I have always loved sailing. I was put in a boat before I could walk, and grew up crewing and helming various dinghies and keelboats, at racing events with family and friends. In more recent years, I have learnt the joys of larger yacht sailing with Mark at a number of destinations throughout the world, and running our own charter catamaran in the BVI for 10 seasons.
My passion for travel, sailing, cuisine and these beautiful islands and their people, ensures my guests always have a ‘Vacation of a Lifetime’.
Cooking with my Mum from an early age, I graduated in Food Sciences at university. Then developed my skills hosting dinner parties for friends and attending chef courses in the UK.
Guests often comment on how varied my cuisine styles and flavours are.
Protecting our fragile environment is also a constant pursuit, so that all the wonderful nature we have is preserved for the future.
In running various charter yachts in the Caribbean, I have found my ‘niche’. I excel at ensuring my charter guests want to come back again and again, which they do!!
OVERVIEW
Three times winners of yachting industry awards, we gel as a team. Guests comment on our attention to detail whilst being fun at the same time. We plan every charter to our guests specific needs, ensuring you have a bespoke vacation.
With 20 years’ experience and over 300 charters under our belts, we know how to give a great charter.
Our extensive knowledge of the islands and love of nature helps us share interesting stories and facts about them.
We love sailing, snorkeling and hiking together and love to travel extensively ourselves to many different countries. Enjoying great service ourselves we know how to give great service.
We look forward to being your hosts and sharing our passion for this place, where the sky kisses the sand and the sand kisses the ocean.
.
Menu
'Captain Cocktail’ and ‘Sally in the Galley’ sample menu
Any individual dietary requests are catered for
(subject to produce availability)
BREAKFAST
EVERY DAY
Coffee or Tea is always on
Bloody Mary’s or Mimosas
Selection of Fruit Juices
Fresh Tropical Fruit Platter
Cereals / Museli / Yogurts
Fresh Breads and Pastries
ALONG WITH ONE OF THE FOLLOWING
- Mexican Breakfast Bowl
- Bacon, Ricotta and Chive Frittata
- Captain’s Omelettes with a choice of fillingsCheese, Ham Croissant Bake
- Homemade Pancakes, Bursting with Blueberries & lashings of Maple Syrup
- English Fully Cooked Breakfast … the works!!!
- Avocado, Bacon & Eggs on Toast
LUNCH
Rum Punches, Beer and Wine of your choice
- Hot Crispy Bacon, Melting Brie & Olive Tossed Salad, Caribbean Egg & Potato Salad
- Sally’s Gourmet homemade Cheese Burgers, tomato & avocado salsa
- Lemon, Garlic Swordfish Kebabs, Beetroot and Scallions
- Platters of Cobb Salad and freshly baked bread
- Finger lickin’ sticky Ribs with a Sweet and Sour Red Salad
- Salad Nicoise, with Seared Ahi Tuna
- Roast Mushroom Gnocchi
APPETIZERS
‘CAPTAIN COCKTAIL’ MIX OF THE DAY
- Reggae Reggae Nachos
- Mushrooms stuffed with Blue cheese and Walnuts
- Pizza style Pinwheels
- Charcuterie and Cheese Boards
- Chicken Satay and Crunchy Peanut Sauce
- Spanish tapas; olives, Spice roasted Almonds, Chorizo, Lemon, garlic shrimp
- Bacon and Avocado Bruschetta
DINNER
- Sea Bass on top Saffron Rice, Carrot & Onion salad, Tahini Cream Sauce
- Cheese, Tomato & Basil stuffed Chicken Breast with Chorizo Risotto
- Grilled Citrus Ahi Tuna Steak, with Avocado and Spinach
- Lemon, sage & Prosciutto stuffed Pork, served with Hot Potato, Red Pepper & Mozzarella salad
- 5 spice Duck Breasts with Soy and Honey on Bok Choy
- Seafood Paella, Fish lovers’ heaven!
- Beef Tenderloin, Bois Boudrin, Homestyle Wedges
DESSERT
- Caribbean Rum & Chocolate grilled Bananas
- Ginger & Spice poached Pears
- Kiwi & Mango individual Pavlovas
- Chocolate Fudge Brownie with Raspberry Coulis and Blueberries
- Classic Crème Brulee
- Panacotta with mixed Berries
- A Very Chocolatey Mousse
The Cuisine- Chef Margaret Harrington
The Onboard Dining Experience
On Ebb + Flow, we offer a very unique menu style. Through observation and direct feedback, we’ve created a menu plan that caters to more time in and on the water, adventure and activities and less time feeling tired from eating too much. Because Margaret is a bonafide mermaid, Dive Master, Yoga Teacher, underwater hunter, and avid hiker, she can dedicate her time towards activities with you in the morning while showcasing her best culinary skills in the afternoon and evening.
What we offer is better… think “energize”. We want you feeling satiated, not heavy and tired from eating all day.
Our premier menu plan is two fully cooked meals: Brunch + Dinner. To start the day, a lighter continental style breakfast* will be available to graze on as individuals rise and shine. Additionally, appetizers and homemade desserts will be served as desired. Snacks will be available all day.
*Options are chosen as a charter entity prior to charter, in the preference sheet.
Chef Margaret will work with you and your group to determine the best options in a phone call about a month prior to your charter date. She maintains flexibility and welcomes an open conversation throughout the charter experience in regards to timing meals and specific needs. Her ultimate goal is to have people feeling vitalized through a nutritional, healthy, and even indulgent week aboard Ebb & Flow through her attentiveness and care.
Please keep in mind, planning is essential. Because we often visit remote places, access to provisions can be limited and extremely costly. Prior to your charter, each charter guest will be required to fill out a "Guest Profile + Preference Sheet", which is a place to share your specific provision needs, preferences, and allergies.
Sample Menu
A great meal nourishes the body and captivates all the senses, while bringing family and friends together in a setting that completes the experience. Featuring fresh ingredients, local flare, and chef caught sea to table seafood, your menu on board will be a personally catered and approachable culinary experience.
Continental style breakfast options:
- Yogurt, granola, local honey and fresh berries
- Toast, assortment of jams, hard boiled or scrambled eggs, fresh fruits
- Daily bread, pastries, muffins. GF options available
Brunch Sample - Served between 10AM-12PM
Served with fresh fruit and choice of meats
- Shakshuka: asparagus, stewed tomatoes, poached eggs, mediterranean spices, dill biscuits, bacon or mediterranean meats
- Caribbean Eggs Benny: tostones, tomato, arugula, poached eggs, passionfruit hollandaise + side of watermelon, basil, feta salad
- Lobster Omelets, potatoes, and a fresh salad, sausage
- Lunch style brunches available as well
We recognize this style isn’t for everyone and we are happy to accommodate a traditional menu plan, indicated in the contract and preference sheet prior to charter.
A traditional sample menu follows:
Breakfast
Asparagus Shakshuka
stewed tomatoes | asparagus | scallions + garlic | Moroccan spices | local poached eggs | dill biscuits | served with rosemary sourdough and fresh fruit
Caribbean Eggs Benny
tostones | tomato | arugula | local poached eggs | julienne bacon | passionfruit hollandaise
Homemade Granola and Yogurt
blueberries | lemon zest | caribbean honey | coconut oil | grated nutmeg | flax seeds | chia seeds | steel cut oats | Greek yogurt + fresh fruits
Lunch
Pear Prosciutto Pecan Salad
anjou pear | herbed goat cheese | spicy arugula | fig + white balsamic vinaigrette | toasted pecans
Ahi Tuna Bowls
quinoa | edamame | carrots | cabbage | pickled onion | cilantro | lime ginger soy vinaigrette
Tandoori Chicken Skewers
cumin | coriander | turmeric | organic chicken breasts | local greens | pickled onions | lemon yogurt dressing
Appetizers
Caribbean Conch Ceviche | scotch bonnet | citrus | passionfruit | coriander
Almond “ricotta” spread (vegan) | blood orange | honey roasted pistachios | basil | honey | cranberry almond crostini
Prosciutto wrapped asparagus | balsamic reduction
Dinner
Locally Sourced Mahi Mahi
8oz, grilled | floral forbidden rice | lime spiced zucchini noodles | mango lime beurre blanc
Black Angus*
prime select, grilled to order | crispy parmesan broccolini | pepper cauliflower puree | steak dianne sauce | *Vegetarian option: fennel spiced cauliflower steak
Unadulterated Crab Cakes*
jumbo crab meat | gf panko | lobster broth tomato bisque | curry aioli drizzle | plantain crips | *GF + Vegan Option: artichoke chickpea cakes
Desserts
Lavender olive oil cake | orange bergamot icing
Salted caramel chocolate torte
Avocado cocoa mousse
Guests
6Cabins
3Crew
2Size / Year Built / Builder
56.0 Ft / 2016 / Lagoon
SCUBA
Onboard
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
31 FeetDraft
5 FeetType
CatamaranRefit
2021Cabin beds
1 King(s), 2 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.
