GYPSY PRINCESS Yacht Charter Catamaran
About
Fabulous 2012 award winning 45' Lagoon catamaran featuring 3 queen guest cabins each with private ensuite head with separate shower stall, full air conditioning and the most luxurious french linens available. Top flybridge seating and padded sundeck plus foredeck cockpit for the perfect happy hour setting around.
Guests
6Cabins
3Crew
2Size / Year Built / Builder
45.0 Ft / 2012 / Lagoon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsAccommodations
3 Queen cabins with private heads and stall showers. Please note that the starboard forward double berth can be split into a twin V-berth.
Saloon full refit Summer 2020.
New for 2019/20 season - high quality eco, bamboo linens for all cabins.
Amenities
Onboard Entertainment
New saloon cushions for 2020/21 season
Padded sun deck on top of flybridge.
Extra large seating on flybridge.
Outdoor projector movie theatre.
Sunken forward cockpit in front of mast for perfect happy hour.
220v hairdryer
New for 2019/20- season double thickness exterior cushions across the whole boat. New drinking glassware.
Water Entertainment
Stand Up Paddle Boards (2)
Underwater blue lights
Towed inflatable toys
2 hammocks
New 2020 PFD’s for all ages
Amy is a sailing, windsurfing and paddle board instructor, Biff is a sailing, powerboat, wakeboard and waterski instructor.
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $14,800 | $15,400 | $16,000 | $16,600 | $17,200 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note
that
premium rates may be attached 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
Amy & Biff have been sailing together since 2003 when they first met on a beach in Greece. They were supposed to meet at the ferry port of sleepy Porto Heli but Biff forgot to pick Amy up and she found him instead at the bar on the beach, entertaining his guests! That was the start of something special and they have worked, lived & sailed together ever since. Having always worked in the marine tourist industry they love meeting strangers who at the end of their vacation leave as friends!
Biff
Captain Biff learned to sail at the Cub Scouts at a tender age and was hooked! As soon as he was old enough to teach sailing he packed his bags & found his way to the Mediterranean coast of France to start his first overseas instructor job. Working his way around France and Spain he finally settled down in Greece running his own sailing school on the chic Greek Riviera. Cold winters of Europe called him to work in Kenya briefly before settling in the BVI’s running luxury charters in warm waters!
Amy
Having learned to cook at the age of 9 so she could watch ‘neighbours’ (Aussie Soap) on TV, Amy added windsurfing & then sailing to her interests after finishing university in order to travel. First working in Turkey, Italy & France Amy finally moved to Greece & met Biff. Wherever she travels she picks up local recipes and cooking techniques, which she refined at the renowned Ashburton & River Cottage cookery schools, both in Devon, UK. Fresh, seasonal & local produce are her favourite ingredients put together in a fusion of worldwide flavours for all to enjoy!
Between them, Amy & Biff have the experience & knowledge to steer you a course to a truly memorable vacation. With their water sports background they are able to teach even the most reluctant swimmers, sailors, paddle boarders to confidently make the most of their time on the water regardless of age. Their years working in family orientated resorts in Europe also lend them to be dab hands at arranging fun and relaxing family charters. Known for their flexibility & competence, your wish is their command.
Crew are fully vaccinated for Covid 19
Menu
BREAKFAST:
Everyday you will be treated to fresh brewed coffee or tea, fruit juice & local fruit platter. Cereals, toast & jam are always available plus a daily treat:
- Local scrambled eggs with smoked salmon & organic dill.
- Fluffy blueberry pancakes with crispy bacon and sticky maple syrup.
- Baked mushrooms stuffed with herby goats cheese on granary slices.
- Fresh pastry selection, cheese & ham with salted cucumber, feta & local honey.
- Sausage & egg in fresh baked rolls with fragrant tomato relish.
- Delicious Caribbean french toast served with fresh pineapple wrapped in bacon.
- Hot buttered muffins with poached free range eggs, asparagus & ham.
LUNCH:â??
- Jerk chicken wraps stuffed with green mango & coconut salsa, fresh green leaves, avacado & sour cream.
- Baked goats cheese on a bed of caramelised onions, walnuts & bitter leaves. Beetroot & orange side salad with fresh baked bread.
- Locally caught tuna tartare, with avocado & mango salad, zesty couscous & fresh leaves.
- Spicy beef & bean nachos with organic tomato salsa, creamy guac & sour cream. Leafy side salad with roasted peppers.
- Quinoa & lentil stuffed peppers, zingy tomato salsa & mixed organic leaves. Rosemary & garlic focaccia.
- Baked Mahi Mahi, Stacked on toasted ciabatta with melted gruyere, buttered spinach & a runny poached egg.
NIBBLES:
Served at the end of every day with sunset & captains cocktail!â??
- Lettuce wraps of piquant shrimp with apple & radish slaw.
- Sticky Chicken lollipops.
- Mediterranean meze of olives, figs wrapped in palma ham, eggplant dip, roasted peppers.
- Garlic baked brie with crusty French bread and ginger apricot sauce.
- Baked pepper boats stuffed with cheese & bacon.
- Bourbon infused duck liver pate with toasted white bread.
DINNER:â??
- Surf 'n Turf, filet mignon steak grilled to your liking topped with butterfly shrimp doused in a light cajun sauce. Served with creamy sweet potato mash & crispy sprouts.
- Roasted duck breast, served with wild berry coulis, minted new potatoes & buttered peas
- West Indian lime shrimp, accompanied by coconut rice & sweet buttered snap peas
- Homemade Captains beef burgers, with cheese & fresh organic pineapple, cooked on the grill to your taste. With fresh made buns, spicy garlic plantain fries & coleslaw.
- Greek inspired Rosemary infused Lamb chops accompanied by zucchini fritters, tzatziki, lemon potatoes from the oven & authentic Greek salad.
- Lemon & Thyme Roasted Chicken, cabbage & lardon parcels & roasted potato cubes.â??
DESSERT:
Or 'pudding' as we call it in Britain!â??
- Pears poached in cider with crème fraiche & cinnamon.
- Roasted peach melba with amaretto syrup.
- Rum and orange infused chocolate tart.
- Lemon shortbread stack with lime mascarpone & fresh tropical fruit drizzled with caramel sauce.
- Deconstructed key lime pie with local passionfruit sweetener.
- Banoffee mess with peanut brittle dusting.
|
Standard but not limited to wine stock Pinot Grigio: Santa Margarita
|
Guests
6Cabins
3Crew
2Size / Year Built / Builder
45.0 Ft / 2012 / Lagoon
Summer Area
Virgin IslandsWinter Area
Virgin IslandsSummer Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
25.9 FeetDraft
4.5 FeetType
CatamaranRefit
2018Cabin 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.
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