YES DEAR Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
Refit
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin IslandsSummer Area
Caribbean Virgin IslandsAccommodations
Port Fwd - King/Master - 6'0"W x 6'10"L
Port Aft - 4'10"W x 6'10"L
Stbd Fwd - Queen 5'3"W x 6'10"L
Stbd Mid Ship - 4'10"W x 6'10"L
Std Aft - 4'10"W x 6'10"L
Layout
Ammenities
Technical Details
NO PC
Recommend personal cell phones
Charter Types
Green Initiatives
Crew Profile
Katie Saunders Chef
Jonathan found his love for the water and the outdoors as an Eagle Scout growing up in South Carolina. In college he learned to sail in the Charleston Oceanic Sailing Association regattas. After graduating from the University of South Carolina, Jonathan moved to St. Thomas where he became the head bartender at the famous Duffy’s Love Shack and he fell in love with the Virgin Islands and diving. In 2011 he bought a sailboat and became a US Coast Guard licensed captain, spending the next seven years chartering and exploring the Virgin Islands. Jonathan and Katie are excited to share to magic of the Virgin Islands and create new adventures and memories with you aboard S/Y Yes Dear!
Katie is a small town girl with big world experience and is excited to bring her knowledge of food and fun to your vacation! With a background in catering, resort event planning, cafes and organic eateries, Katie has always had a passion for cooking and hosting. Her career brought her to the sunny island of St. Thomas, where she fell in love with the simple, sweet way of island life and met her future love and partner, Captain Jonathan Hardin. Soon after, the opportunity to cook on the water presented itself and she jumped into the world of yachting. As a luxury yacht chef and chief stewardess Katie was able to take her love of food and entertaining to a higher level. With three years of experience running luxury yacht charters throughout the Caribbean, she will amaze you with her incredible food and warm hospitality.
Water Entertainment
Giant 48" pink flamingo water toys
Scuba Diving
Jonathan is a PADI certified Divemaster and can lead certified divers on dives.
Diving is available for up to 6 guests at a time, max 4 dives per week.
The crew are happy to handle gear rental, pick-up and return on the guests behalf. Crew will discuss details during preference calls with guests. Gear rental is at the guests' expense; crew provide individual cost estimates based on the guest's requirements.
For 7 divers or more, the crew can also arrange rendezvous diving with local dive operators.
Onboard Entertainment
Starting on
Red Hook, USVI
at 2018-07-22
Finishing on
Crown Bay, USVI
at 2018-08-29
Menu
BREAKFAST
Eggs benedict with canadian bacon or eggs florentine with smashed potatoes
Choice of frangelico french toast or fresh fruit chia seed granola parfait with local organic honey drizzle
Avocado toast with poached eggs, locally sourced tomatoes, turkey bacon and herbed smashed potatoes.
Scalloped potato and vegetable casserole, aged cheddar, garlic, onion and peppers
Bagels and smoked lox platter. Lox rosettes served with plain and vegetable cream cheese, capers, fresh dill, sliced local tomato, red onion, cucumber and radish
Breakfast burritos
Fresh baked banana muffins, soft scrambled eggs, bacon and sausage, croissants, sliced avocado and fresh fruit platter
LUNCH
Lemon herbed chicken over chilled orzo salad topped with arugula, olive oil and balsamic glaze
Grilled shrimp over spicy greens with charred corn, avocado, heirloom cherry tomatoes, balsamic glaze and house made lemon vinaigrette
Locally caught lobster quesadillas with house-made roasted salsa and guacamole
Kale chiffonade with lemon chicken, pine nuts, pomegranate, parmesan, dressed in lemon vinaigrette
Grilled tuna steak sandwich dressed in lemon wasabi aioli, arugula and pickled red onions, served with truffle wedge fries and wasabi dipping sauce
Lion fish tacos served with Mexican street corn, house-made chips and salsa bar
South Carolina “low-country boil” with Caribbean lobster tails, whole fresh shrimp, kielbasa sausage, red potatoes, corn on the cob and Old Bay artichoke with house made bearnaise sauce.
DINNER
Herbed seared scallops with cauliflower puree accompanied by salad followed by berries and fresh whipped cream
Pasta carbonara with asparagus tips and shaved parmesan followed by cinnamon bread pudding with a rum cream sauce à la mode
Savory-sweet stuffed pork chops over creamy polenta and roasted asparagus followed by sweet avocado cream, dark chocolate sauce, crispy wafer and fresh berries
Fresh, pan seared Mahi topped with fresh mango salsa over asparagus followed by brown sugar glazed grilled mangos, fresh mint and toasted coconut ice cream
Sweet chili glazed chicken thighs over bed of crispy bok choy and jasmine rice, topped with crispy rice noodles and sweet chili sauce. Refreshing green tea cheesecake to finish
Fresh grilled wahoo steaks with roasted haricot verts and whipped parsley potatoes followed by blackberry granita with zested lemon brine
Pad Thai with toasted peanuts followed with mango sorbet and candied mint
SHIP'S BAR
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2019 to 2020 | $20,000 | $20,000 | $23,000 | $24,500 | $27,000 |
| Summer 2020 | $20,000 | $20,000 | $23,000 | $24,500 | $27,000 |
| Winter 2020 to 2021 | $20,000 | $20,000 | $23,000 | $24,500 | $27,000 |
| Summer 2021 | $20,000 | $20,000 | $23,000 | $24,500 | $27,000 |
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.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
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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