Ad Astra

$25,000 - $30,000 / WEEK

BUILT/REFITYEAR 2020
YachtLength 56.00 Ft
NUMBER OFCABINS 6
NUMBER OFGUEST 12
TOTALCREW 2
CHARGESFROM $25,000




Boat Details

Cabins: 6
Queen: -
Single Cabins: 1
Showers: 6
Wash Basins: 6
Heads: 6
Electric Heads: 6

Pick Up Locations

Pref. Pick-up: Marsh Harbour/Red Hook/St. Geo
Other Pick-up: Nassau/Tortola/St. Vincent

Details

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

Engine Details

-
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: 12 KnotsUS Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Water Cap: 1200L - 315 GAL
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly
Dinghy hp: 60
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 12
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Poles, tackles and rod holders
Rods: 4
Brad started his sailing career when he was 10 years old. He didn’t realize that it was going to be a way of life at that age, but has made his way around the world sailing and working on various type of sailboats, ships, yachts, paddleboats, and anything in between that floats. Growing up racing sailboats on a national platform, he quickly moved up the leader board. Racing on the Varsity Team at Texas A&M at Galveston, he secured a Sloop National Championship, and was a podium finisher at numerous National Events. Outside of college sailing, he has been apart of multiple Jboat World Championship campaigns, Olympic class Regattas and qualifiers (Laser Class), National Championship’s (dinghy’s and keelboats), offshore races on bigger boats (including a Traspac), and still loves to take a sunfish out on a Sunday Afternoon.

After a taking long sabbatical that involved searching for isolated waves on the Pacific coast of Central America, he attended a Merchant Marine Academy, obtaining an Marcharnt Marine Officers License, where he began working on commercial ships. Having completed a few Pacific crossings on cargo vessels, and getting rides from helicopters to 935’ Dill Ships in the Gulf, he realized he belonged back on the sunnier side of the industry- sailing vessels and private yachts. Since then, he has worked on private yachts and sailboats, the latest ones being a 50ft catamaran, where he ran surf charters off of the Pacific side of Nicaragua for two years after delivering her from St. Marteen, and a private 100’ motor yacht that he was co-captaining.

Safety culture is second nature to him and you will feel comfortable and confident as you cruise the islands with Brad. He has also spent years teaching and coaching sailing, and loves to share his knowledge to all of his guests, so feel free to get some sailing lessons while you are onboard!

Other fun facts: Brad was a played a major role in starting and developing the Abaco Junior Sailing Association, a nonprofit, where he created a curriculum, coached sailing, and oversaw operations in the Abaco, Bahamas for years. He has made family and friends in the Abacos and looks forward to the out islands rebuilding, and helping every chance he gets. When not on a boat, you can find him Kitesurfing, Surfing, diving (PADI certified), spearfishing. If you catch him on land, he loves to ride motorcycles, bicycles, enjoys to stay healthy, active, and being around good people (and dogs)!

With experience as a sailing yacht chef in the Mediterranean and British Virgin Islands, Chef and Mate Michelle creates a local cuisine from within the galley. With a background in event planning, her plating and client experience pairs perfectly with each meal. She is also a certified free diver, yoga enthusiast, and has sailed across the Atlantic, as well as other long-haul passages. Beyond cooking, she is excited to bring an amazing sailing experience with top notch hospitality.

Chef Michelle will be on board through April while the boat is Bahamas based. When the boat relocates to the USVI, Chef Julie will be on board for the remainder of the season.

Julie began her journey in the Hospitality Industry as a Flight Attendant. Over the following 10 years she expanded her skills, working in the Food and Beverage industry as a waitress and restaurant manager. More recently her talents have been featured in the Film & Set design world, working on many commercials, movies and series as an Assistant Food Stylist and Prop Master.

Her passion for cooking was fortified while operating her own B&B on the Pacific coast of Costa Rica. Living near Quepos town, the capital of sport fishing, she has also been cooking on charters and for professional fishing teams. Creativity is what makes Julie such a wonderful chef and host. For her, creating a mouth-watering menu is just half of the battle, she also offers highly attentive service to guests, a great ambiance and has an eye for detail. Julie speaks French, English and Spanish, enjoys photography and is always eager to learn new things.

Additionally, she has Co-Founded a now Nationally renowned NGO for Ocean Conservation and created the first National Clean-Up Day in Costa Rica. As a passionate Ocean lover Julie maintains an active lifestyle in water sports including; surfing, kite surfing, free diving, stand-up paddling or practicing yoga on the beach. She is a fitness enthusiast and is adventure-ready at all times.




BREAKFAST

 

Raspberry Lemon Pancakes

Served with homemade whipped cream and fresh fruit (V,*GF)

 

New York Salmon Bagel 

Homemade poppy seed bagel with cream cheese, smoked salmon, capers and red onion

 

Eggs Benedict

Classically served in an arugula bed on a toasted English muffin (V, *GF)

 

Vegetable Omelet with Grilled Halloumi 

Mushrooms, red onion, spinach, and tomatoes in an omelet with honey and pepper grilled halloumi on the side (V, GF)

 

Steak and Eggs

Grilled steak with fried eggs, roasted cherry tomatoes and potatoes (GF, DF)

 

Avocado Toast with Poached Eggs

Smashed avocado on sourdough with a poached egg, red pepper flakes, feta and lime (V, *GF, *DF)

 

French Toast Casserole 

Baked French Toast topped with honey drizzled mascarpone and fresh seasonal fruit, served with crispy bacon 



LUNCH

 

Mahi Mahi Tacos

Grilled Mahi Mahi in a soft shell with mango salsa, served with corn chips and freshly made guacamole (GF, DF)

 

Slow Cooked Pulled Pork Burgers

Barbeque pork shoulder served with coleslaw and grilled corn on a toasted sesame seed bun (*GF, DF)

 

Pan Seared Tuna Salad

Sesame crusted tuna served with rice, and fresh crisp carrot, cabbage, and snow peas with sesame dressing (GF, DF)

 

Harvest Salad

Balsamic and brown sugar roasted chickpeas, goat cheese, apples, crushed walnuts over a bed of greens with a homemade honey mustard dressing, served with grilled pita and homemade tzatziki (V, GF, *DF)

 

Grilled Chicken Skewers with Southern Slaw 

Paprika glazed chicken, peppers and red onion skewers served with a cabbage and carrot mustard and lemon slaw (GF, DF)  

Fajita Steak Sandwich 

Teriyaki marinated steak with sautéed peppers and onions with melted provolone on a fresh roll served with a side salad (*GF)

Parmesan Crusted Chicken

Served with basmati rice and roasted vegetables (GF)



DINNER

 

Coconut Red Curry (V, GF, DF)

  • Starter; rice paper rolls (GF, DF)
  • Desert; Raspberry Cheesecake (V)

 

Pasta Carbonara

  • Starter; Caprese salad (V, GF)
  • Desert; Lemon Sorbet  (V, DF)

 

Poulet Provincial, a balsamic mushroom glazed breast with melted provolone (GF)

  • Starter; Goat cheese and caramelized onion crostini (V)
  • Desert; Gluten Free oatmeal cookies with vanilla ice cream (V,GF)

 

Vegetable Lasagna (V)

  • Starter; Caesar salad
  • Desert; Inside out cannoli (V)

 

 Japanese Shrimp Stir Fry (GF, DF)

  • Starter; Tuna avocado sushi rolls (GF, DF)
  • Desert; Key lime pie (V)

 

Mushroom Risotto (V, GF, *DF)

  • Starter; Shrimp cocktail (GF, DF)
  • Desert; Assorted fruit and homemade sweet cream (V, GF)

 

Eggplant Parmesan (V)

  • Starter; Meatballs (DF)
  • Desert; Chocolate banana cake (V)