RUBY ONE Yacht Charter Catamaran
About
Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. The saloon is fronted by a private forward lounging cockpit. There's also a large flybridge lounging and helm area above. Dining is either in the saloon, or al fresco on the aft deck.
Guests
6Cabins
3Size / Year Built / Builder
58.0 Ft / 2020 / Leopard
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. The saloon is fronted by a private forward lounging cockpit.
There's also a large flybridge lounging and helm area above.
Dining is either in the saloon, or al fresco on the aft deck. Air-conditioned throughout.
Amenities
Onboard Entertainment
Water Entertainment
2 x XFoil – Electric Carbon Fiber Hydrofoil Surfboards (early 2023)
2 x Hobie Mirage Eclipse 10.5 Stand Up Paddle Bike
CoolerZ Tropical Breeze III 8-Person Floating Island
Scuba Diving
Technical Details
Charter Types
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $29,000 | $29,750 | $30,500 | $31,250 | $32,000 |
| $29,000 | $29,750 | $30,500 | $31,250 | $32,000 |
| $29,000 | $29,750 | $30,500 | $31,250 | $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.
Captain
Crew
Brief
Captain Adam Bermingham
Adam was born in Dublin, Ireland but grew up next to the river Thames in London. Being so close to the water was the perfect opportunity to get started in sailing and power-boating and he did so from the Age of 8. During his upbringing, he competed heavily in both match fleet and powerboat racing getting recognized by Team GB in his teenage years. There was no doubt that Adam would be a successful Captain as it was his lifelong aspiration. In 2015 he completed his Yacht-master Offshore 200ton License for both Sail & Motor yachts, he wasted no time breaking into the industry and his drive and determination have allowed him to take charge of various private & charter vessels in his 7 years as captain.
“I pride myself on providing an unforgettable charter experience for all guests who step on board, during my 7 years as Captain there is nothing more satisfying than taking guests to the most amazing and remote places around the world whilst providing a personable 5-star experience. Guest satisfaction and feedback have allowed me to create lasting friendships with many clients who have returned for future charters. With a great sense of humor and supported by our knowledgeable crew I can assure guests their needs and requests will be taken care of onboard S/V Ruby One.
Additional Qualifications: YM Power & Sail . MCA PDSD . MCA STCW 95 Basic training – proficiency security awareness . ML5/ENG1 . RYA PB2 (Commercially Endorsed) . IMIAL Level 2 HGV Technician/Mechanic . RYA VHF Radio . RYA Diesel Engine Maintenance . RYA Small Craft Radar.
Chef Melissa Kodman
Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Five years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Italy, and throughout the Caribbean.
She just recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. She always tries to incorporate fresh and local ingredients to create a culinary experience you’ll never forget! When she’s not in the kitchen you can find her snorkeling with turtles, hiking to find the best views, or reading a book in the sun.
Menu
A Sample Menu from the Galley on RUBY ONE
BREAKFAST
Bagel Bar with Chive Cream Cheese, Smoked Salmon, Capers and Red Onion
Eggs Benedict with Crispy Bacon on an English muffin
Huevos Rancheros, Crispy Tortillas with Black Beans, Pico de Gallo, Cotija Cheese, and Fried Eggs
Shakshuka Style Baked Eggs with Feta and Toasty Sourdough
Loaded Avocado Toast with Poached Eggs on Sourdough
French Toast with Honey Drizzled Mascarpone and Berries
Papaya Bowls filled with Greek Yogurt, Homemade Granola, and Fresh Berries
Seasonal Vegetable Frittata with Chipotle Aioli
Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.
LUNCH
Sesame Crusted Tuna Bowls with a Sesame Dressing and Crispy Wontons
Shawarma Gyros with Greek Salad and a Homemade Tzatziki Sauce
Pulled Pork Tacos with Pineapple Salsa and Elote Corn
Flank Steak Caesar Salad with Croutons, Shaved parmesan, and Greek Yogurt Dressing
Pineapple Shrimp Fried Rice Bowls
Lump Crab Cakes on Arugula Salad
California Salad with Roasted Chicken, Avocado, Tomatoes, Corn, Black Beans, Pickled Onion
with a Chipotle Honey Dressing & Crispy Quinoa
APPETIZERS
Chefs Choice Charcuterie Board
Smoked Salmon Puff Pastry Bites
Honey Bake Brie with Crispy Toasts and Green Apples
Spicy Salmon Crispy Rice
Beetroot, Walnut, and Goat Cheese Salad
Fresh Spring Rolls
DINNER
Filet with Roasted Potatoes and Asparagus served with a Peppercorn Sauce
Blackened Mahi Mahi served with Coconut Rice and Mango Salsa
Asian Style Sea Bass on Smashed Roasted Potatoes and Sesame Spinach
Sundried Tomato and Spinach Tuscan Chicken served with Casarecce Pasta
Red Wine Braised Short Ribs with Sweet Potato Mash and Roasted Vegetables
DESSERTS
Coconut Key Lime Pie with Fresh Whipped Cream
Salted Dark Chocolate Tart with Vanilla Bean Ice Cream
Dark Chocolate Dipped Fruits
Poached Pears with Caramel Sauce
Passion-fruit Creme Brulee
Chocolate Mousse with Creme Anglaise and Fresh Berries
Triple Chocolate Brownies with Dulce De Leche
Guests
6Cabins
3Size / Year Built / Builder
58.0 Ft / 2020 / Leopard
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
28 FeetDraft
6 FeetType
CatamaranCabin 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.