NEMO Yacht Charter Catamaran
NEMO Yacht Charter Catamaran
Accommodations
4 Queen CABINS ALL WITH EN-SUITE FACILITIES.
The 4th queen cabin is ONLY available for parties of 7 or 8
(Crew will then use forepeak crew quarters with own head and shower).
Layout
Ammenities
Technical Details
SSB
EPIRB
IRIDIUM SAT PHONE
Wifi on most of the islands (500 mb included in the charter fee)
Charter Types
Green Initiatives
Video
Crew Profile
Priscilla Manca Chef/Hostess
Priscilla Manca Chef
Captain Sven Olteisdorf
Sven grew up in Kiel, Germany, on the southwestern shore of the Baltic Sea. It is no wonder that by the age of six he was already a very good sailor, sailing with his parents aboard their yacht. Kiel is one of the major maritime centers of Germany, known for a variety of international sailing events, including the annual Kiel Week, which is the biggest sailing event in the world. Sven, an accomplished regatta sailor, has won Kiel Week five times!
Over the years, Captain Sven has gained worldwide yachting experience. He spent five years in the Emirate of Abu Dhabi, 16 years in New Zealand, and five years in the Caribbean. He is a certified Master Engineer and RYA Yachtmaster Offshore. Guests who love to sail will most appreciate his skill in handling and maneuvering. For the novice sailor interested in learning to handle the wheel, or hoist the sails, Sven is a wonderful instructor.
Friends describe Sven as funny, friendly and very professional, all the right ingredients for a great charter captain and host. He looks forward to sharing his favorite spots in the Grenadines with his guests, a region he knows intimately. His goal for his guests is straightforward; make their dreams come true on a sailing holiday aboard NEMO.
Chef/Hostess Priscilla Manca
Pricilla grew up in in a small village in Alsace, France, with her in mother, two brothers and one sister. She has always been happy, high-spirited, independent and adventuresome. Whether she’s backpacking, driving across Europe with her bed, solar shower and small stove stowed in the trunk, or sailing on Caribbean and Mediterranean seas, she’s adding recipes to her extensive repertoire. Because, most of all, Priscilla loves to cook.
When Priscilla turned 18 years old, she left France alone and moved to Guadeloupe. Working for six years in restaurants on the island gave her a lot of valuable of experience cooking and serving. She studied dietetics and can create delicious dietary menus. She also achieved certification as a yacht hostess and has worked the last two years in the charter industry. She says, “All my previous experiences allowed me to master the kitchen, provide high-quality, individual service, and second the captain in maneuvers. I am a simple person, and my job as cook, hostess and mate makes me very happy.”
Working in top island restaurants has allowed Priscilla to excel at West Indian recipes using local ingredients. Her other favorite culinary style is Mediterranean. Guests particularly rave about her fresh fish tartare and carpaccio, her coconut custard, and other decadent desserts. Fattening, yes, but Priscilla organizes hikes, games, theme nights and water sports play, so burning off calories is as much fun as putting them on. Plus, she never goes anywhere without her juggling balls. Her motto: nothing is impossible.
Water Entertainment
TWO Stand Up Paddleboards
Two floating fatboy mats
A "Lilly pad" floating mat, 12x6ft
Floating Cabana (photo on Guest Comments page for 18-25 November)
All new tender 2014 + larger 30 HP engine
Note the Kayak is really one man, but very large and easily accommodates two people.
April 2015 - Addition of kneeboard, wakeboard, water skis and tow lines
Fishing: NEMO is a registered fishing vessel in the BVI. Commercial Fishing License no 350006238. In addition, every person over 18 years of age wishing to fish in BVI waters is required to obtain a Government issued fishing permit as well. Please use NEMO's vessel number when you apply: RA4819D.
Scuba Diving
Onboard Entertainment
USVI Charter Show 2017 - WINNER of two awards - culinary and Best Boat under 50'
AIR CONDITIONED
WEBASTO HEATING
REVERSE OSMOSIS SOFTENER FOR DRINKABLE WATER
TOILET HOLDING TANKS
DISHWASHING MACHINE
FREEZER
Bath and beach towels provided
One hairdryer on board which can be shared.
Use of one dry bag on board
Ipod stereo hookup
There are converters for 110v plugs on board, although clients are advised to take along 12v chargers for cell phones etc.
Nemo has an inverter for sleep machine.
Starting on
Red Hook, St. Thomas, USVI
at 2019-02-05
Finishing on
Red Hook, St. Thomas, USVI
at 2019-03-10
Starting on
Red Hook, St. Thomas, USVI
at 2017-01-14
Finishing on
Red Hook, St. Thomas, USVI
at 2017-01-21
Starting on
Red Hook, St. Thomas, USVI
at 2017-01-14
Finishing on
Red Hook, St. Thomas, USVI
at 2017-01-21
Starting on
Red Hook, St. Thomas, USVI
at 2017-01-14
Finishing on
Red Hook, St. Thomas, USVI
at 2017-01-21
Starting on
Red Hook, St. Thomas, USVI
at 2017-01-14
Finishing on
Red Hook, St. Thomas, USVI
at 2017-01-21
Menu
"When you eat alone you are only eating to exist. When you dine, it is a gathering, a family, a celebration of life. Eat alone when you must, otherwise always dine."
Breakfast
Tropical yogurt bowl with homemade coconut granola and seasonal fruit
Cinnamon baked French toast with fresh berries and cream
Omelets with bacon jam and cheese
Huevos rancheros
Spinach and bacon breakfast quiche
Classic pancake stack with maple syrup and bacon
Lunch
Shredded chicken tacos with mango salsa and pickled red onions
Tuna poke bowl with white rice, Asian veggies and sriracha mayo
Green Goddess Cobb salad with seared chicken breast
Crispy chicken sandwiches with coleslaw
Shrimp and orzo salad
Sweet potato, ginger, and carrot soup
Hors d’oeuvres
Charcuterie board with an assortment of crackers and chutneys
Homemade roasted red pepper hummus with crudités and pita wedges
Tomato, basil, and mascarpone crostini
Fresh guacamole and salsa with corn chips
Homemade sour cream and onion dip with kettle chips
Tostones with shrimp and avocado
Dinner
Butternut squash curry with pan fried grouper and coconut rice
Beef tenderloin steaks with whipped potatoes and an arugula goat cheese salad
Potato-chip and panko crusted snapper with roasted vegetables and lemon rice
Caribbean Jerk chicken thighs with macaroni and cheese, plantains and slaw
Roast pork tenderloin with butternut squash purée, roasted potatoes, and kale salad
Mahi mahi on linguine with a citrus cream sauce
Dessert
Homemade gingersnap ice cream sandwiches
Vanilla bean panna cotta with raspberry compote
Coffee chocolate cake with salted caramel sauce
Key lime pie with sweet cream and strawberry coulis
Pistachio tiramisu
Bananas Foster
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2018 to 2019 | $13,100 | $14,300 | $15,500 | $18,800 |
| Summer 2019 | $13,100 | $14,300 | $15,500 | $18,800 |
| Winter 2019 to 2020 | $13,100 | $14,300 | $15,500 | $18,800 |
| Summer 2020 | $13,100 | $14,300 | $15,500 | $18,800 |
| Winter 2020 to 2021 | $13,100 | $14,300 | $15,500 | $18,800 |
| Summer 2021 | $13,100 | $14,300 | $15,500 | $18,800 |
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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