LA SPERANZA Yacht Charter Catamaran
About
This gorgeous 2020 50' Lagoon sailing catamaran's starboard side is occupied by a huge king master stateroom that sleeps two lucky passengers. A large queen cabin and a midship queen birth share an ensuite bathroom on the port side of the vessel. The king-sized bathroom on board is very roomy, and both guest bathrooms feature their own private ensuite toilets with electric heads, vanities, and showers. The king and queen rooms, as well as the yacht, both offer incredible natural light, excellent ventilation, and completely air-conditioned places, according on the wishes of the guests. The salon provides ample room for groups to gather or for two or one person to find a quiet spot to unwind. Up to six people can be seated comfortably for eating or relaxing. The breezy fly bridge is a crowd favorite and can accommodate all guests. The aft exterior offers outdoor dining for up to six guests with plenty of top deck seats, a lounge area in front of the helm, and a front lower deck lounging area behind the trampolines. La Speranza is a perfect example of a luxurious Caribbean charter vessel! TOYS: 1 Stand Up Paddle Boards, Snorkeling Gear, 1 Floating Mat, 3 Extra Large Bow Bean Bags, & Onshore Games.
Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Accommodations
Amenities
Onboard Entertainment
Water Entertainment
Subwing
Lobster tickle stick
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| $19,000 | $19,700 | $20,500 | $21,250 | $22,000 |
| $19,000 | $19,700 | $20,500 | $21,250 | $22,000 |
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
Capt. Jack Maher
Jack was born and raised in Northern Virginia and grew up sailing and boating on the Potomac River and Chesapeake bay. He always knew that a “traditional” or “regular” lifestyle wasn’t for him. In 2015, after graduating high school, he decided to turn his love and passion for the water into a career and signed on as crew to a traditional sailing ship and took a voyage across the ocean that changed his life forever. He completed his captains license course in 2018 and moved to Key West, Florida the following year to further pursue his career in the maritime industry. Over the past 4 years he has captained multiple modern and classic sailing yachts, traveling up and down the east coast of the U.S. and to the Caribbean. Outside of chartering, he spends his time windsurfing, cycling, and doing yoga. Jack is passionate about creating memorable charter experiences through sailing, water sports, snorkeling and hiking.
Chef Sidney Anderson
Sidney grew up in a very small town in Minnesota. She came from humble upbringings, eating whatever they could afford. Her memories of cooking started before she could see the counter top, knowing that if you wanted to spend time with the family, you did it in the kitchen. She and her dad would experiment and make whatever they could. Recipes were only suggestions and there were no such thing as mistakes. After her dads garden started growing she learned the real value of fresh food, sparking even more interest. When she was in high school, she’d ditch a lot with friends, only to end up in the kitchen where she would make them a delicious meal. From the start, Sidney has paved her own path without many rules or guidelines. Her ability to problem solve and go beyond the conventional box of modern day “shoulds and shouldn’ts” as given her the creative freedom to “measure with her heart” and make mistakes that turn into her next “I don’t know, but it’s good” meal. When Sidney turned 19, she left Minnesota and moved to many different places to discover the world beyond what little she knew. Along the way she found sailing, this became another passion. After 5 years she now has her 100 ton masters license and over 10,000 offshore nautical miles. During one of her past deliveries on an 80ft traditionally rigged wooden sail boat, the cook fell through. She couldn’t bear seeing everyone struggle to feed themselves daily and stepped in to do both her job as deckhand and cook. In a leaky galley with a half broken stove she successfully feed her hungry crew of tall ship sailors then would head on deck to start her watch. This experience transitioned over into some high end charters on the same wood yacht from 1939. Today she is excited and proud to say she can make a living doing not one but two of her many passions, while grounding herself in the mentality that making food is fun, sailing is fun, and life should be fun too, no matter what ingredients you have in your pantry
Menu
Day One
Italian Benedict
Double yolked egg layered on top crispy prosciutto, sautéed tomatoes, pesto, and toasted focaccia
Sushi Roll Salad
Tuna, avocado, cucumber, shredded carrot, and nori sheets covered in a homemade yum yum sauce on a bed of sushi rice
Homemade Labneh Jewlery Box
Colored in 10 different mediterranean species
Sausage and Pepper Pasta
A homemade herb sauce covering bucatini pasta with tomatoes, mushrooms, and onions
Served with rustic bread and greens
Homemade Norwegian Krumkake
Filled with sweet cream, chocolate shavings and berries
Day Two
PB&J Açaí Bowls
Banana, blueberries, and peanut butter topped with Michelle’s crunchy gluten free granola
Quesadilla Platter
Mexican chicken, seasoned black beans, grilled peppers and onions served with guacamole, fresh pico, salsa, sour cream, cilantro and limes
Goat Cheese and Apricot Crostini
Flank Steak Rolled with Prosciutto and Basil
Served with a garlic mash and chimichurri sauce
Dark Chocolate Cake With Lavander Raspberry Sauce
Day Three
Egg Bake
An egg dish colored with green and red peppers, broccoli, zucchini, and mushrooms paired with fresh fruit, english muffins, sausage and potatoes
Chile Chicken and Grilled Pineapple Salad
With a homemade creamy lime dressing, on a bed of spinach and arugula
Charcuterie Board
Tuscan Garlic Fresh Catch
With tomato and spinach, fanned garlic potatoes, bacon wrapped asparagus
Warm Banana Bread
Rum sautéed bananas and vanilla bean ice cream
Day Four
Pancake Charcuterie
A board full of fresh berries, bananas, chocolate chips, whip cream, peanut butter, Nutella, caramel, butter, maple syrup, homemade apple butter, and sausage links
Spinach and Feta Galettes
With bacon and balsamic arugula salad and strawberries
Bacon Wrapped Dates and Watermelon Cubes with Feta
Spicy New Orleans Shrimp
Served with crusty bread and lemon parmesan broccolini
Fried Plantains
served with chocolate pudding and coconut whip cream
Day Five
Sweet Potato “Flatbread”
A crispy slice of seasoned sweet potato, topped with avocado and an over easy egg
Mediterranean Steak Bowl
With grilled tomato and onion, cucumber, romaine, and roasted garlic hummus, drizzles with a homemade herb yogurt sauce
Cucumber Bites with Smoked Salmon
Thai Green Curry
Bamboo shoots, red peppers, broccoli, and carrots served over jasmine rice with chicken or tofu
Pistachio Ice Cream
Day Six
Full English
Two eggs over easy, baked beans, sausage links, bacon, toast, fried tomatoes
Caribbean Jerk Spiced Sweet Potato Falafel Gyros
With red pepper and Caribbean inspired sauces. Served with Jamaican callaloo, cucumber salad and fruit
Roasted Tomato and Garlic Baked Brie
Cajun Salmon
Pasta with a homemade cream sauce and side salad
Fresh Chocolate Brownie with Vanilla Ice Cream
Day Seven
Smoothies and Fancy Toast
Cherry, pineapple, berries, mango juice smoothie.
Berry, banana, peanut butter smoothie.
Za'atar roasted beet toast.
Honey lavender sesame toast.
Smashed avocado, soft boiled egg, and garlic chili paste toast.
Tom Yum Inspired Shrimp Ramen
Served with vegetable spring rolls
Steak and Caprsee board
Chipotle and Corn Chicken Enchiladas
With a red sauce and spanish rice
Homemade Mango Sorbet
Locally sourced mango with Chile and spicy pomegranate sauce
SHIPS BAR
Guests
6Cabins
3Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Catamaran specifications
Beam
26.7 FeetDraft
4.7 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
3 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.
