ANTILLEAN

$8,700 - $13,800 / WEEK

BUILT/REFITYEAR 2018
YachtLength 50.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUEST 6
TOTALCREW 2
CHARGESFROM $8,700




Boat Details

Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: CB, RH
Other Pick-up: Tortola

Details

Refit: 2018
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

8kw Northern Lights Generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: USVI Wifi works well into the BVI
# of Videos: Array
# DVDs/Movies: 40+
# CD's: 40+
Camcorder: No
Books: 20+
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: 6
Minimum Age: -
Generator: 7.3Kw
Inverter: 1,000 watts
Voltages: 12/110
Water Maker: -
Water Cap: -
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 23
Guests Smokes: Yes
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: Yes
Windscoops: Yes

Water Sports

Dinghy size: 15
Dinghy hp: 70hp
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: 1
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2 trolling

Scuba Diving Details

Crew License Resort Course Full Course
Instructor Included Included- guest must purchase books and complete book work at home prior to charter
Divers 6 Tanks 10 BCs 6 Regulators 8 Dive Lights 18
Air Compressor Not Onboard Wet Suits - Weight Sets 6 Dives/wk Flexible Night Dives 1
General Diving Info
Diving and Instruction INCLUDED!!!! All gear will be onboard upon request with the sizes requested.

1 xs bcd, 1 s bcd, 2 med bcd's, 2 lg bcd's, 2 xl bcd's

1 night dive offered for experienced divers only
Diving Costs information
***IMPORTANT*** If guests are getting certified while on charter, PLEASE make sure to have clients purchase their books through the boat so that they are set up as their instructor and can monitor their class and book work before the charter. Thank you!
Matthias was born and raised on a sailboat off of St. Thomas and spent his childhood sailing around the caribbean, fishing , snorkeling, and diving. He has worked in the marine industry for many years and has his 100 ton captains license as well as his dive instructors license . He has worked on many vessels ranging from 40 foot sailboats to 150 foot mega yacht. His last job was captain on a 100 foot passenger vessel carrying 350 guests but is now looking for a more rewarding career in the term charter industry on board S/Y Antillean. With Matthias’s skills in diving, fishing ,sailing and entertaining his guests he hopes to carry on the success which Antillean has had in the past

Amber Duncan, Antillean's fiery cook, bartender, server, and entertainer was born in Florida. She grew up in Maine where she learned more about boating while fishing for lobster and eel with her mother and uncle. Amber also spent many years in the service industry as a bartender, server, and snorkel guide, as well as cook and crape chef. Given the opportunity, she sailed from Florida to St. Croix and since then has obtained her 100 ton USCG captain's license. Amber enjoys aquatic activities, fire dancing on the the beach, hiking, exploring, beach combing, as well as creating new dishes with cultural flare.





BREAKFAST
 
Fruit Salad topped w/Coconut Lime Dressing followed by Ham & Eggs
 
Eggs Florentine topped w/Hollandaise Sauce served w/Melon Balls
 
Cinnamon French Toast topped w/Fresh Raspberries & Snow served w/Bacon
 
Avacado Toast topped w/Poached Eggs served w/Fresh Herbed Heirloom Tomatoes
 
Fruit Kebobs w/Coconut Yoghurt Dip followed by Omelets or Eggs Ranchero
 
Waffles topped w/Mango, Coconut Compote served w/Crispy Bacon
 
Watermelon Slices followed by Feta & Spinach Scrambler served w/Sausage Links
 
Banana Pancakes served w/Maple Bacon
 
Assorted Meats, Cheeses, Spreads, & Breads served with Fresh Fruit
 
 
LUNCH
 
Brie w/Ham & Granny Smith Apples & Dijon on a Bagel served w/Pesto Pasta
 
Chicken Gyro w/Tzatziki Sauce, Lettuce & Tomato served w/Rosemary Sea Salt Chips
 
Crab Cakes w/Cilantro Lime Aioli served w/Cucumber & Tomato Rocket Salad
 
Wilted Arugula Salad w/Sautéed Pork Medallions, Pears, & Blue Cheese
 
Spicy Shrimp w/Lemon & Asparagus over Linguine topped w/Fresh Parmesan
 
Fish Tacos topped w/Lettuce, Tomato, Mango Salsa & Chipotle Aioli
 
Mustard Crusted Chicken over Herbed Cobb Salad w/Avacado, Bacon, & Toastones
 
Roast Beef Au Jus on a Crispy Baguette w/Sautéed Mushrooms, Onions, & Swiss 
 
Chicken Confetti Pasta Tossed w/Fresh Herbs, Summer Vegetables & Goat Cheese
 
Cheeseburgers in Paradise (literally) with all the fixings
 
 
SUNSET APPETIZERS
 
Fresh Catch Ceviche
 
Herb Crusted Goat Cheese & Assorted Cheese Wedges w/Crackers or Lavash,  Apples & Grapes
 
Seafood Tostada Bites
 
Steamed Pork and Mushroom "Siu Mai" Dumplings
 
Greek Salad Skewer
 
Prosciutto Wrapped Caprese Skewers w/Garlic, Basil Balsamic Reduction
 
Grilled Italian Sausage Stuffed Portobellos topped w/Parmesean 
 
Spicy Lime & Garlic Shrimp
 
Mackerel Dip on the Ritz
 
Stuffed Grape Leaves & Hummus Rounds
 
 
DINNER
 
Grilled Lobster Tail Served w/Black Bean and Corn Salsa & Bacon, Sour Cream Styled Sweet Potatoes
 
NY Strip topped w/Blue Cheese Chive Compound Butter over Demi Glaze Wilted Spinach, served w/Garlic, Herbed Potatoes
 
Spinach & Mushroom-Stuffed Pork Tenderloin topped w/Sherry Cream Sauce served w/Cauliflower Rice Pilaf
 
Simply Grilled Wahoo over Wild Rice, topped w/Bacon & Leek Cream Sauce on a bed of Spinach
 
Apple, Blue Cheese & Onion Stuffed Chicken over Creamy Risotto, topped w/Almond Apple Glaze served w/broccoli Florets
 
Pan Seared Scallops served w/Sweet Potato Mash topped w/Sweet Peppery Corn Purée & Buttered Baby Carrots
 
Beef Tenderloin Medallions topped w/a Mushroom Demi glaze served w/Garlic & Rosemary Smashed Potatoes and Grilled Asparagus Spears
 
Seared Duck Breasts topped w/Fig Sauce served w/Haricot Vert Almondine 
 
Mediterranean Chicken Breasts served w/Spinach & Tomato Couscous & Focaccia Bread
 
Rosemary, Mushroom Lamb Kebobs served w/Petite Potatoes & Garden Salad
 
 
DESSERTS
 
Fruit Trifle
 
Chocolate-Vanilla Swirl Cheesecake over Raspberry Coulis 
 
Key Lime Pie
 
Chocolate Mousse Napoleons w/Strawberries &Cream 
 
Barbecued Mango Cheeks w/Honey & Yogurt Gelato
 
Bread Pudding w/Caramel Apple Rum Sauce & Creme 
 
Lemon Cream Crepes topped w/Fresh Raspberries, Slivered Almonds, & Snow
 
Creme Brûlée topped w/Fresh Fruit
 
Banana Cream Pie