AOIBH

$21,200 - $24,800 / WEEK

BUILT/REFITYEAR 2014
YachtLength 57.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 8
TOTALCREW 2
CHARGESFROM $21,200




Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: St. Thomas
Other Pick-up: BVI - Trellis Bay

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Engines 2 Volvo x 110hp
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 10US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: 3 gigs of wifi avail in BVI
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 60 gph
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 8
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: EU 220
Water Maker: 60 gph
Water Cap: 260 US Gal
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: 16
Guests Smokes: Aft Only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: No

Water Sports

Dinghy size: 13ft
Dinghy hp: 50hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2
Captain Sheldon Lindsay
Sheldon is a qualified RYA Ocean Yacht Master Commercial endorsed with over 400,000 nautical miles under his belt. He has sailed in all the oceans of the world. Started sailing at the age of 8 on dingy, competing at various regattas. In his late teens, Sheldon began sailing at Royal Cape Yacht club for many years racing on various keel boats. He is a qualified diesel mechanic. He also judged World Cup wind surfing for a couple of years and is good all-around water sportsman. Sheldon is a good teacher and will get you up on the wake board or ski's with his coaching. He has lots of stories to tell of his many ocean crossings of the world including scrapes with pirates and Cape Horne. Anything on the water comes naturally to him having grown up in Cape Town, South Africa were surfing and sailing is a year round experience. Being involved with the ocean, diving, surfing and sailing is his life.


Chef Vanessa Bush
Nessie, as everyone calls her, started chartering in the Caribbean in the 1980's and then went on to circumnavigate the world on a 40 foot steel boat. She is a chef with years of experience in boat catering and in villas in Europe specializing in Italian/French and Caribbean cuisine. She has over 100 000 nautical miles under her belt, ran the galley at the well known Atlantic Boat Club in Cape Town. Also spent her time raising children, running the local pony club and eventing on her horse whenever she had the time while running her late husband’s fishing business. After that started chartering in various parts of the world with Sheldon experiencing different cultures and cooking experiences.

Both Sheldon and Vanessa have open water dive and advanced first aid certificates. They enjoy entertaining and meeting new people from all parts of the world, having chartered in the Caribbean the Med and Thailand for many years, sailed the Pacific on the World Arc. Recently finished up chartering in Greece and now back in the Caribbean.




Before you board Aoibh, Nessie will work with you to plan a meal that will delight all members of your group. We can accommodate individual tastes and any dietary restrictions.

 

Breakfast

Wake up to a delicious American, English or Continental breakfast accompanied with tea, coffee, fruit juices, muesli or cereal with yoghurt, toast and jam.

 

Scrambled eggs, smoked salmon, cream cheese on toasted bagels

Eggs Benedict prepared with bacon and Hollandaise Sauce on toasted English muffins

Breakfast frittata

Continental breakfast – baked muffins, cold meats, cheeses, pickles assorted fresh bread and cheeses

Captain’s pancakes served with fresh fruit platter, jams, honey and maple syrup

Omelettes with your choice of fillings – bacon, herbs, mushrooms, cheese, tomatoes

Eggs Florentine – poached eggs with spinach

 

Lunch

Tortillas – Build your own tortilla with a selection of fillings including fish, chicken, beef, tomato salsa, cheese, lettuce, guacamole and sour cream

Quiche of the day accompanied by salad and freshly baked bread

Veal or chicken parmigiana served on French bean and pine nut salad

Salmon Linguine in a lemon cream sauce.

Thai fish cakes served with coconut rice and sweet chilli sauce served with Asian salad

Chicken Caesar salad

Lobster Salad

Moussaka and Greek Salad

 

Canapes

Deep fried Camembert cheese with cranberry jelly

Dragon chicken wings with a yoghurt, mint and lime dip.

Zucchini balls with tzatziki

Salmon-cucumber and ham-asparagus twists.

Marinated beetroot with goat cheese.

Parmesan basket with smoked salmon salad

Three fish pate served with brochette

Artichoke and crab dip

Gazpacho

 

Entrees

Pork tenderloin with caper sauce and chives served on mashed potatoes or cauliflower mash, asparagus

Roasted wahoo with walnut, lemon and parmesan crust served on a potato rosti veg of the day served with beurre blanc sauce

Butter chicken served with basmati rice, poppadum and all the condiments

Seared Ahi tuna,  coconut rice, stir fried veg ,wasabi sauce

BBQ steak , baked potatoes, mushroom/pepper sauce and aubergine salad

Provencal-style rack of lamb on potato dauphinoise with roasted broccoli and buttered French beans served with red pepper puree

BBQ prawns with seasoned fresh vegetable risotto and mango salad

 

Desserts

Poached pears with cassis coulis and fresh berries.

Chocolate mousse

Pavlova

Coconut Panna-Cotta with rum roasted pineapple.

Lemon custard tart topped with fresh  raspberry coulis

Chocolate Walnut Cake with fresh fruit coulis and cream

Mimosa jelly made with freshly squeezed orange juice set with champagne.

Tiramisu

Crème Brule

 

For the younger members of the family

Hamburgers, Macaroni and cheese, Tacos, Chicken Tenders, Quesadillas and Lasagne

Freshly made choc brownies